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Job Description Position Summary: Ensures a positive guest interaction while serving guests in a friendly, timely and efficient manner. Essential Functions and Responsibilities: • Assumes 100% responsibility for quality guests’ experience., • Welcome and greet guests within two minutes of being seated., • Informs guests of specials and menu changes., • Offers specific beverage, appetizer, entrée, and dessert recommendations either upon request or you genuinely feel your guests will enjoy., • Answer questions about our food, beverages and other restaurant functions and services., • Take food and beverage orders from guests, enter orders in our point-of-sale system before taking item to the table., • Deliver food and beverages from kitchen and bar to guests in a timely matter., • Clean and prepare the table for the arrival of menu items., • Perform side work during each shift as required by service station assignment., • Maintain clean and stocked service and dining areas., • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service., • Respond promptly and courteously to any requests., • Provide proactive beverage refills., • Prepare final bill, present check to guest, accept payment, and process through the POS system or pat at the table system., • Be ready and willing to assist fellow servers before they ask., • Expresses appreciation to the guests, for their visit and invite them to return., • Attends all scheduled employee meetings and brings suggestions for improvement., • Notify the manager-on-duty any time a guest is not 100% satisfied with their experience., • Covers other servers duties while on break as requested by MOD and in accordance with rotation., • Participates in scheduled catering events as required., • Previous server experience in restaurant or hospitality sector required or minimum six months experience working for any of our restaurants as a host, busser or other similar guest interfacing position. Must have good performance and manager reference., • 18 years of age or older as required by state law to serve alcoholic beverages., • Ability to handle money and operate a point-of-sale system., • Food handler’s card and alcohol awareness training certification where required by state and local laws., • Eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description POSITION PURPOSE: Service of food and beverage is to include the order taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Average Percent of Time 15 Check station before, during and after shift for proper set-up and cleanliness. 15 Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness. 10 Record the details of the order from the guests, repeating the order to the guest to check for accuracy. 10 Input the order into the Point-of-Sale computer to inform the kitchen of the particulars in the order being placed. 15 When complete, retrieve order up to 30 lbs., from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments. Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. 10 Replenish beverages as necessary and check with guests for overall satisfaction. 10 Market and serve upon request any dessert items or specialty coffees. 5 Present the check to guest promptly. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees 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, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Supplement the bus-help in clearing and resetting the tables., • Perform all assigned side-work to include replenishing condiments and restocking side-stands., • Perform any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards., • Perform other related duties as assigned. 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 accommodation. • Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette., • Knowledge of the appropriate table settings, service-ware and menu items., • Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, and communicate with guests to explain and record orders., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 30 lbs. through a crowded room on a continuous basis throughout shift. QUALIFICATION STANDARDS Education: Any combination: of education, training or experience that provides the required knowledge, skills and abilities. Experience: No prior experience required. Prior hospitality experience preferred. Licenses or certificates: Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid training preferred. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Job Description POSITION PURPOSE: Service of food and beverage is to include the order taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction EMPLOYEE BENEFITS: • Dental Insurance, • Vision Insurance, • Medical Insurance, • Supplement Insurance, • Employee Discount Program, • 401K Match, • Paid Time Off (Vacation and Holidays), • Free Employee Parking, • Free Employee Shift Meals, • Employee Assistance Program, • Wellness Incentive Program, • Employee Award Program (Lago Mar Five Star), • Referral Program ESSENTIAL FUNCTIONS: Check station before, during and after shift for proper set-up and cleanliness. Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness. Record the details of the order from the guests, repeating the order to the guest to check for accuracy. Input the order into the Point-of-Sale computer to inform the kitchen of the particulars in the order being placed. When complete, retrieve order up to 30 lbs., from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments. Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. Replenish beverages as necessary and check with guests for overall satisfaction. Market and serve upon request any dessert items or specialty coffees. Present the check to guest promptly. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Supplement the bus-help in clearing and resetting the tables., • Perform all assigned side-work to include replenishing condiments and restocking side-stands., • Perform any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards., • Perform other related duties as assigned. 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 accommodation. • Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette., • Knowledge of the appropriate table settings, service-ware and menu items., • Ability to read, write and speak the English language sufficient to understand menus, special promotions, record orders, and communicate with guests to explain and record orders., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 30 lbs. through a crowded room on a continuous basis throughout shift. QUALIFICATION STANDARDS Education: Any combination: of education, training or experience that provides the required knowledge, skills and abilities. Experience: No prior experience required. Prior hospitality experience preferred. Licenses or certificates: Ability to obtain any government required licenses or certificates. CPR Certification and/or First Aid training preferred. Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards available). Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace Lago Mar Beach Resort is a 24 hour/7 day a week operation. All positions currently posted require flexible days, weekends, and holiday availability to meet the business needs.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • Provide friendly, efficient, knowledgeable, and helpful service of food and beverage following established quality and time standards., • Maintain a high awareness of cleanliness in the restaurant, onto only at the tables, but throughout its entirety., • Communicate with guests and coworkers in a positive, friendly, and hospitable manner., • Arrive on time for scheduled shifts, ready to work., • This always includes following proposer uniform guidelines. Those guidelines include an ironed shirt black apron, wrinkle-free black pants, slip-resistant shoes, and black socks. In addition, professional grooming standards must be met daily which includes professionally styled hair, limited jewelry, and natural makeup (when applicable)., • Assemble/disassemble workstation promptly., • Maintain cleanliness of station during shift; Stock and replenish, as needed. Maintain adequate levels of ice for drink preparation., • Observe all state and federal laws regarding the service of food and alcohol, including current Certifications., • Deliver food orders accurately., • Execute proper food placement and removal at all tables. - Bus and manicure tables throughout the restaurant., • Polish silverware and glassware, to ensure the restaurant is set up for success. - Communicate any questions, issues, or guest concerns to the management team., • Clean and maintain all equipment and utensils necessary for job performance. - Report any issues with equipment immediately to supervisor., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Follow all checklists and perform all necessary tasks required of your position., • Be sure to follow all safety guidelines set out by the restaurant., • All bussers/food runners should have complete knowledge of the food and bar menu, as well as a complete understanding of host stand procedures and support staff procedures., • High School diploma or equivalent., • Must be able to read English., • Stand for long periods.- Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks.- Properly utilize a tray to assist in delivering food and drink items to guests. Equal Opportunity Employer

Job Description POSITION PURPOSE: Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet high standards of quality. ESSENTIAL FUNCTIONS: Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct meetings. Monitor staff performance, product quality and production flow; foster improvement where necessary. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes. Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees 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, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Dine at local restaurants to observe the latest trends in food presentation and pricing., • Monitor outlets during peak period to oversee production flow and presentation., • Maintain vacation schedule for proper staffing., • Report any equipment in need of repair to Food & Beverage Director and Engineering for service., • Perform other duties as requested, such as VIP parties and staff meetings. 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 accommodation. • Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets., • Thorough knowledge of food products, standard recipes and proper preparation., • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control., • Finger/hand dexterity in order to operate food machinery., • Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule., • Ability to work in confined spaces., • Ability to supervise large staff and accomplish goals on a timely basis., • Ability to perform duties within extreme temperature ranges., • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director., • Ability to stand, walk, and/or sit continuously and perform essential functions for an extended period of time., • Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation. QUALIFICATION STANDARDS Education: Any combination of education, training, and experience that provides the required knowledge, skills and abilities. Minimum of 2 years of Culinary schooling. Experience: Must have prior experience as a Chef with knowledge of most domestic dishes. Licenses or certificates: Ability to obtain any government required licenses or certificates. CPR certification and/or First Aid training preferred. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Job Description Bolay Fresh Bold Kitchen is redefining a career in hospitality. Operating Partner (General Manager) Salary: Starting at $60k, plus bonus potential Position Overview: As an Operating Partner at Bolay, you’ll lead the overall operations of the restaurant, ensuring exceptional guest experiences, managing daily operations, and driving business performance. You will oversee all aspects of the restaurant’s functions, including team leadership, guest service, financial management, and ensuring that our core values of teamwork, integrity, excellence, and stewardship are upheld at all times.. At Bolay, we’re not just running a restaurant—we’re creating experiences that fuel our guests and our team members to be their best. If you are a driven leader with a passion for operational excellence, guest service, and team development, we want you on our team! Our Purpose: To fuel people to be their best. Our Mission: To drive positive experiences with better for you food and genuine hospitality. Bolay Fresh Bold Kitchen is on a mission to build a WINNING TEAM, one great Team Member at a time. Bolay is one of the fastest growing fast-casual concepts and has ample opportunities for career growth. We are here to redefine what a career in the industry can truly mean. We are here to create a platform for success for EVERY single team member who walks through our doors. To encourage and promote greatness and offer the opportunity to reach your full potential and be the very best version of yourself. It's all here, ready for the taking. We're in the people business. We just happen to serve great food, and we can't wait to meet you. A day in the life of an Operating Partner • Oversee every aspect of restaurant operations - ensuring excellent guest service that consistently meets or exceeds expectations, • Develop and implement sales strategies - drive revenue growth, identify new business opportunities, and build lasting guest relationships through local marketing efforts, including partnerships with local charities, schools, and organizations, to consistently meet and exceed sales goals., • Ensure the restaurant is adequately staffed to meet guest needs - balancing team member workloads and guest service demands, • Control day-to-day operations - including profit & loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions all while operating with company policies and applicable laws, ensuring compliance in all areas, • P&L - Prepare quarterly sales and projections for area supervisor approval, including follow-up on store action plans, • Directly impact interviewing, hiring, and training team members - plan, assign, and direct work; appraise performance; reward and discipline team members; address complaints and resolve problems, • Handle all financial (invoices, reporting) and personnel/payroll-related administrative duties - ensuring completion accurately and on time in accordance with company policies and procedures, • Manage all shifts - making daily decisions, providing staff support, and planning while upholding standards of service, product quality, and cleanliness, • Maximize efficiency - sales per guest, and sales per hour through strategic decision-making and operational excellence, • Enforce safe work behaviors - maintain a safe environment for both guests and team members, • Monitor daily activities - ensure quality food and cleanliness standards are maintained at all times, • Meet the restaurant’s P&L and expense goals - actively monitoring and adjusting operational strategies to achieve these targets, • Fun & Energized Environment, • Flexible Scheduling, • Competitive Pay, • Discounted/Free Shift Meals, • Active Lifestyle Uniforms, • Career Growth Opportunities, • Holidays and early closures, • Medical, Dental and Vision Benefits, • Paid Time Off, • 401K, • Closed or Early Closures on Holidays (Easter, July 4th, Christmas Day, Thanksgiving and more), • Paid Time Off (Certain eligibility requirements apply), • Leadership Training, • Neat Appearance with an Outgoing, Friendly Personality, Team Leader and Player with a “Can Do” Attitude, • Ability to effectively multi-task in a fast-paced environment, • Great Communication and writing skills, • Relationships over transactions - Focus on the experience and creating lifelong relationships. Connect with people., • Bachelor’s Degree or equivalent combination of education and experience, • Minimum of 3 years of experience as salaried manager in full service, casual dining, • Experience with full service serving facility desirable, • Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction, • Demonstrated leadership skills, including coaching, directing, and motivating a team, • Stand up/be on your feet for long periods of time, • Able to lift over 25lbs, • Use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrist, • Voted FORBES 500 Best Start Up Employers 2020, • Voted Glassdoor’s Best Place to Work 2019/2020, • Voted Great Place to Work 2019/2020 Bolay Fresh Bold Kitchen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program please visit Everify.com

Job Description Service and Events Manager -Join Our Team and Make a Difference! Salary Range: $52,000-$57,000 (based on experience) Are you passionate about providing excellent customer service and do you thrive in a high energy, hospitality-driven environment? Arc Broward is looking for a Service and Special Events Manager who knows how to lead and demonstrate the highest level of event service to ensure flawless executions and customer service. About Arc Broward: For over 68 years, Arc Broward has been a pillar in the community, helping people with disabilities and life challenges realize their full potential. With 21 innovative programs, two thriving social enterprises, and a mission rooted in empowerment and inclusion, we serve thousands across Broward County, creating a community where everyone can live, learn, work, and play. Why Work at Arc Broward? • We put the CARE in CAREER!, • We are a leader in developmental disabilities services., • We offer a mission-driven, supportive, and innovative work environment., • We value our team members and foster a people-first culture., • We provide top-notch training through our Arc Educates program., • We prioritize professional growth, recognition, and appreciation events. About the Role: Service and Special Events Manager • Mandatory service experience in hospitality required. This is a working service role., • Responsible for overseeing the planning, execution, and evaluation of events, while maintaining exceptional overall service., • Participates in weekly BEO meetings with catering team to review and coordinate upcoming events., • Maintains an adequate roster of servers, bartenders, etc. Schedules and supervises them for events., • Ensure catering deliveries are to the customer’s guideline and determined event details., • Demonstrates the ability to quickly evaluate alternatives and decide on a plan of action., • Demonstrates exceptional leadership, communication, and initiative while overseeing event set up, execution and breakdown., • Maintains catering supplies, small wares and equipment in proper working order and in a neat, organized manner in designated storage areas. Performs others in duties as directed by supervisor., • Understand the proper use of chemicals, follow proper cleaning and sanitizing procedures while maintaining the kitchen and serving area in a clean and organized manner. Perks & Benefits: • Generous Paid Time Off: 26 days (5 weeks!) of PTO per year, • Employee Referral Bonuses, • Paid Training & Certifications, • Comprehensive Medical Coverage including HSA with employer matching & FSA options, • Comprehensive Dental & Vision Coverage, • Employer-Paid Life Insurance with option to increase coverage voluntarily, • Short/Long Term Disability, • Voluntary Insurance Plans including Critical Illness, Accident, Hospital Indemnity, Pet Insurance, Legal Aid & ID Theft, • Retirement Plan with employer matching, • Employee Assistance Program for you and your immediate family, • Ongoing Professional Development through Arc Educates What are the requirements? • High School Diploma or GED preferred, can be substituted for prior service manager experience., • Must be able to read, write, and communicate in English., • 3+ years in a similar Food Service/Events lead role required., • Serv safe certification is preferred but not required upon hire., • Must successfully complete required screening: Level II background check, physical and drug screen. Keywords: Catering, Customer Services, Food Service Arc Broward is an Equal Opportunity Employer and abides by the requirements of the Americans with Disabilities Act and state laws governing employment of individuals with disabilities.

Job DescriptionSanitation & Debris Removal Technicians perform property cleanouts, junk removal, and general site sanitation. This role is physical, fast-paced, and task-focused. Reliability and work ethic matter more than experience. Key Responsibilities Debris Removal • Removal of junk, furniture, debris, and contents, • Bagging, lifting, loading, and hauling materials to trucks or dumpsters, • Light demolition (drywall, flooring, fixtures) when directed., • Trash removal, • Vacuuming / sweeping, • Mopping with standard cleaners, • Pressure washing, • Wipe-down of desks, tables, counters, fixtures, • Restroom cleaning under normal use conditions, • Kitchen / breakroom cleaning, • Floor care, • Turnover cleaning between tenants or employees Professional Conduct & Customer Service • Follow supervisor instructions exactly, • Maintain respectful behavior on residential and commercial sites, • Maintain discretion around client property and situations, • Stop work immediately if safety issues arise Requirements • Able to lift 50100 lbs; work 410 hours; tolerate heat, odors, and physical demands., • Reliable transportation to job sites, • Punctual and able to follow instructions, • Comfortable with dirty environments, • Experience with tools, construction, restoration, or field labor preferred., • Strong mechanical aptitude and comfort with tools and equipment

Job Description TGI Friday's # 2641 80 SW 84th Street Plantation, FLA 33024 954-472-5660 DISHWASHER Role Purpose To provide Guests and Team Members with clean and sanitized utensils, plateware, glassware and equipment Key Responsibilities & Accountabilities • Provide Guests and Team Members with clean and sanitized utensils, plateware, glassware and equipment. · Ensure dishes and cookware are sanitized and available as needed., • Maintain daily cleanliness and maintenance of dish machine., • Clean and sanitize service area and kitchen throughout shift., • Complete assigned prep work and beautification duties., • Trouble-shoot dishwasher machine malfunctions., • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken., • Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position., • Maintains a favorable working relationship with all other company Team Members to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum Team Member morale, productivity, efficiency and effectiveness., • Must be able to perform multiple tasks, while maintaining required standards of operation, in daily activities., • Must also be able to perform duties that ensure Guest satisfaction., • Must follow handling and sanitation procedures and use extreme caution with utensils, plateware, glassware and equipment to avoid breakage., • Must be able to frequently lift and carry up to 70 lbs.

Omni Hotels - 1850 Eisenhower Boulevard - Responsibilities: Supervise and coordinate assigned shift; Handle guest comments and complaints; Ensure guest satisfaction; Observe, teach, and correct staffs service; Assist manager in communicating new information and teaching new procedures to all marketp

Job DescriptionWingstop’s mission is to serve the world flavor. Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of our famous sides. For people who demand flavor in everything they do, there's only Wingstop. We are looking for team members who want to deliver a flavor experience. JOB PURPOSE: (COOK) A Wingstop cook is responsible to prepare quality food that tastes great and is consistent from day-to-day. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures. The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner. Essential Duties & Responsibilities: • Ensure that each guest has a positive, long lasting impression of the Wingstop experience, • Ability to practice safe cooking procedures, • Quickly scan and comprehend the order tickets, • According to Wingstop standards; Sauce, Season and package all orders, • Immediately notify Manager on Duty of all safety, sanitation, or employee issues, • Assist other employees as needed, • Follow directions given by Manager or Supervisor, • Guest service mentality; has a genuine desire to serve the customer, • Maintains a calm, tactful demeanor when dealing with difficult situations, • Well organized and detail oriented, • Ongoing learner; exhibits insatiable curiosity and an interest in self improvement, • Has an outgoing personality, • Strong work ethic Additional Information:

Job Description POSITION PURPOSE: Responsible for all food preparation, production and control for all food outlets and banquet facilities to meet high standards of quality. EMPLOYEE BENEFITS: • Dental Insurance, • Vision Insurance, • Medical Insurance, • Supplement Insurance, • Employee Discount Program, • 401K Match, • Paid Time Off (Vacation and Holidays), • Free Employee Parking, • Free Employee Shift Meals, • Employee Assistance Program, • Wellness Incentive Program, • Employee Award Program (Lago Mar Five Star), • Referral Program ESSENTIAL FUNCTIONS: Prepares all food items according to standard recipes and/or as specified on guest check. Checks and controls the proper storage of product and portion control size. Keeps all refrigeration, storage and working areas in clean and in proper working condition. Prepares requisition for supplies and food items for production in the workstation. Reads and employs math skills to appropriately prepare items according to recipes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Keep floor dry and clean to avoid slip/fall accidents., • Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills. 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 accommodation. • Good working knowledge of the fundamentals of cooking., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read and write the English language in order to complete requisitions. Read recipes and communicate with other employees., • Sufficient manual dexterity of hands to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc., • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to stand and work continuously in confined spaces., • Ability to perform duties within extreme temperature ranges. Qualification Standards Education: Any combination of education training or experience providing the required knowledge, skills, and abilities of Culinary, or Apprenticeship program preferred. Experience: Cooking experience required. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available). Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace Lago Mar Beach Resort is a 24 hour/7 day a week operation. All positions currently posted require flexible days, weekends, and holiday availability to meet the business needs.

Job DescriptionPosition Summary: Responsible for maintaining a high level of cleanliness in the kitchen. Food preparation and prep area maintenance. Organization of all assigned areas as well as maintaining the areas sanitary and clean. Other utility and/or maintenance duties as assigned. Essential Functions and Responsibilities: In accordance with restaurant’s service and cooking procedures: • Performs daily routine cleaning tasks throughout the back of the house as directed by supervisor., • Sets up and breaks down the prep area and kitchen line daily., • Checks equipment to ensure it is operating correctly; promptly reports any issues to management., • Follows opening and closing duties and responsibilities as directed by supervisor., • Checks the walk in, storage area, and refrigerators for proper storage and temperatures for food maintenance., • Maintains the cleanliness and sanitation of the kitchen area., • Prepares a variety of food items for cooking. This involves washing, peeling, and/or cutting food items, including fruits, vegetables, meats and fish., • Identifies and communicates to Head Kitchen Chef any food items that may have expired and/or have not been prepared correctly so that the items may be disposed of and recorded correctly., • Retrieves food items from the fridge or freezer. Stores food in containers, the fridge or freezer., • Weighs or measures ingredients, refills kitchen bottles, shakers or storage as required., • Stacks and stores food supplies, equipment, or other utensils in the kitchen., • Assists dishwasher when needed., • Performs other duties as assigned by a supervisor Job Requirements:, • Basic food preparation knowledge required., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description POSITION PURPOSE: TO ENSURE FOOD IS COOKED IN ACCORDANCE WITH ESTABLISHED STANDARDS IN ORDER TO PROVIDE OPTIMAL CUSTOMER SERVICE. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Average Percent of Time 50 Prepares all food items according to standard recipes and/or as specified on guest check. 15 Checks and controls the proper storage of product and portion control size. 20 Keeps all refrigeration, storage and working areas in clean and in proper working condition. 5 Prepares requisition for supplies and food items for production in the workstation. Reads and employs math skills to appropriately prepare items according to recipes. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees 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, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Keep floor dry and clean to avoid slip/fall accidents., • Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills. 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 accommodation. • Good working knowledge of the fundamentals of cooking., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read and write the English language in order to complete requisitions. Read recipes and communicate with other employees., • Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc., • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to stand and work continuously in confined spaces., • Ability to perform duties within extreme temperature ranges. QUALIFICATION STANDARDS Education: Any combination of education training or experience providing the required knowledge, skills and abilities of Culinary or Apprenticeship program preferred. Experience: Cooking experience required. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Job DescriptionTGI Friday's # 2641 80 SW 84th Street Plantation, FLA 33024 954-472-5660 OB TITLE: Cook OPERATING GROUP: TGI Friday’s USA FUNCTION: Operations DATE/REVISION DATE: May 2012 REPORTS TO (TITLE): Kitchen Manager Role Purpose To prepare a wide variety of foods according to recipe requirements and to adhere to product sensitivities and plate presentation. To ensure that all prepared food meets TGI Friday’s standard of excellence. Key Responsibilities & Accountabilities  Ensures that all prepared food meets TGI Friday’s standard of excellence, follows recipe requirements, and adheres to product sensitivity and plate presentation guidelines.  Keeps updated on recipe changes. Ensures proper execution of recipe procedures to maintain a high quality and consistent product.  Keeps entire kitchen clean; stocks and sets up rotation.  Keeps prepared food continuously moving out of the kitchen.  Communicates ticket times and potential problems with the service staff, kitchen staff and Managers.  Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly every day.  Requisitions products on a timely basis. Operates and maintains equipment properly.  Cleans and sanitizes throughout the shift.  Ensures proper rotation of all products and stocks products to par. Labels, day dots and signs all products. Obtains Manager signature on all products.  Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken. Key Decisions Influences:  Guest Experience  Following and enforcement of standards of cleanliness and presentation  Management of inventory Measures of Success  Consistently fulfill the Key Responsibilities and Accountabilities above  Guest satisfaction scores  Food quality and cost  Cleanliness and sanitation Qualification Requirements  Must be able to perform multiple tasks, while maintaining required standards of  operation, in daily activities.  Must also be able to perform duties that ensure Guest satisfaction.  Must produce items exactly according to recipe to ensure Guest satisfaction and control food costs.  Must follow food handling and sanitation procedures to control food costs and ensure Guest and Team Member safety. Ensures positive Team Member morale.  Must be able to read Guest orders  Must be able to hear kitchen, window person and/or Manager requests in the midst of loud background noise  Must be able to frequently lift and carry up to 70 lbs THE GUEST (Friendliness, Sociability): actively contributes to fun, friendly and engaging service  Understands how their role impacts the guest  Displays a caring attitude towards guests.  Contributes to the guest experience through knowledge of job and products  Demonstrates a service attitude by providing support to those who are directly serving the guest  Consistently follows recipe directions to provide quality food that meets the guests' expectations  Handles special requests in a responsive and positive way  Utilizes customer feedback to provide a better guest experience COMMUNICATION (Sociability, Cooperation): keeps the lines of communication positive, open and productive  Pays close attention to guests' and coworkers’ special requests to ensure accuracy  Responds positively to conflict situations and works to find appropriate solutions  Keeps interaction positive and productive; avoids conveying negative messages  Shares information with others to raise awareness of potential needs and concerns  Listens carefully and attentively to others without interrupting  Asks thoughtful questions to ensure proper understanding of the message being conveyed  Contributes to pre-shift meetings by providing relevant updates and asking appropriate questions PASSION & INITIATIVE (Drive & Energy, Dependatiblity): keeps it fun and keeps up with the pace  Shows guests and team members that he/she genuinely enjoys the job  Displays passion, energy and pride in doing the job right  Exhibits ability to learn the craft and a desire to continue to develop and grow.  Works with a strong sense of urgency and drive; pushes for quick, yet accurate results  Focuses on the way he/she approaches a task, not just the task itself  Takes independent action to improve existing systems and processes  Enthusiastically promotes the TGI Friday’s brand and menu items RELIABILITY & ACCOUNTABILITY (Acceptance of Authority, Dependability, Integrity): Works hard and delivers quality results  Arrives on time and ready to work dressed in proper uniform  Attends all required shift meetings and is prepared to contribute  Follows proper safety and sanitation procedures; does not take shortcuts that may jeopardize quality standards  Minimizes wastes and costs (e.g., maintains proper rotation of inventory)  Balances speed of production with accuracy and quality  Responds to complaints about food quality issues by owning the situation and solving the problem quickly and properly  Uses good judgment and acts with integrity in all dealings; demonstrates consistency in words and actions FLEXIBILITY & STRESS TOLERANCE (Stress Tolerance, Dependability): Knows that anything can and will happen and handles uncertainty in a calm, controlled manner  Addresses daily challenges and obstacles with confidence and a positive attitude  Handles multiple tasks without becoming visibly overwhelmed or flustered  Easily adjusts to meet changing demands and new responsibilities  Prioritizes effectively and multitasks to ensure all tasks are completed by the end of the shift  Maintains an even-tempered demeanor even in stressful situations  Responds calmly to problems and controls emotional reactions  Handles him/herself in a professional manner at all times TEAMWORK & COLLABORATION (Friendliness, Cooperation): Fuels an environment where everyone pitches in and gets along  Recognizes the importance of working together to accomplish goals  Actively promotes cooperation, respect, and acceptance of all team members  Establishes positive and supportive working relationships with all team members to maintain a productive environment  Takes on additional responsibilities to ensure proper coverage during rush periods  Reaches out to team members when necessary to ensure timely completion of all tasks  Takes advantage of opportunities to set an example for new or inexperienced team members

Job Description POSITION PURPOSE: Prepares salads, fruits, dressings, cold meats, fish items, canapés, cold hors d'oeuvres, appetizers, and other cold dishes according to high standards of quality EMPLOYEE BENEFITS: • Dental Insurance, • Vision Insurance, • Medical Insurance, • Supplement Insurance, • Employee Discount Program, • 401K Match, • Paid Time Off (Vacation and Holidays), • Free Employee Parking, • Free Employee Shift Meals, • Employee Assistance Program, • Wellness Incentive Program, • Employee Award Program (Lago Mar Five Star), • Referral Program ESSENTIAL FUNCTIONS: • Prepares all pantry food items according to standard pantry recipes or as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products., • Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product., • Keeps all refrigeration, storage, and working areas in clean, working condition to comply with Health Department regulations., • Ensures that all equipment in working area is clean and in proper working condition to comply with Health Department regulations., • Visually inspects, selects, and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes. Prepares requisition for supplies and food items for production in workstation. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Perform other duties as requested, such as cleaning up unexpected spills, or executing special guest requests. 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 accommodation. • Good working knowledge of the fundamentals of cold food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read, write and speak the English language in order to complete requisitions, read recipes, and communicate with other employees., • Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc., • Ability to grasp, lift and/or carry, move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to work in confined spaces., • Ability to perform within extreme temperature ranges. QUALIFICATION STANDARDS Education: Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities necessary to perform the functions of the job. Culinary or apprenticeship program preferred. Experience: Cold food preparation experience preferred. Licenses or certificates: Ability to obtain any government required licenses or certificates. Grooming: All employees must maintain a neat, clean, and well-groomed appearance (specific standards available). Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace Lago Mar Beach Resort is a 24 hour/7 day a week operation. All positions currently posted require flexible days, weekends, and holiday availability to meet the business needs.

Job Description Would you like to make a difference in the lives of those in the greatest of need? Imagine how it would feel to know that you have helped to transform somebody’s life. ABOUT US The Caring Place (@Miami Rescue Mission & Broward Outreach Centers) is a leading provider of services to the homeless and needy of South Florida. We are looking for like-minded, dynamic individuals to come and join our team. The Caring Place provides emergency shelter, residential programs, job training, education & computer literacy classes, healthcare, transitional housing, permanent housing, employment opportunities for homeless men, women, and children as well as programs for “at-risk” youth. We are currently seeking a PT Cook in the Broward Outreach Centers in Hollywood, FL, JOB SUMMARY The Cook reports to the Kitchen Supervisor and is responsible for food preparation, storage, handling and serving in an institutional type setting. CORE DUTIES/RESPONSIBILITIES: • Prepares nutritious meals for residents in our Centers, • Ensures that daily inventory levels are maintained, and notifies supervisors when inventory is low, • Uses perishable items before other food items, • Ensures that cooler and freezer are stocked in an orderly manner to facilitate “first in, first out” system, • Practices proper food handling procedures, • Keeps supervisor informed of any and all incidents in a timely manner, • Shows enthusiasm in being a part of the Food Service team, • Greets clients and staff in a pleasant manner, • Takes pride in work performed and serves clients in a respectful and pleasant manner, • Abides by The Caring Place (TCP) guidelines, policies and procedures, • Will lead and/or participate in devotions, prayers, or other ministry activities ex. outreach events, • Must be in agreement with and sign The Caring Place Statement of Faith, • Requires a High School diploma or GED, and a minimum of 1 year of experience preparing meals in an industrial kitchen, • Must have a valid Food Handlers Permit, • Must have good interpersonal skills in order to communicate with all levels of staff, residents, and volunteers, and to deal with complex personalities of recovering adults, • Must know basic math to calculate recipes for large groups, • Will work in the kitchen, dining room, food warehouse, and outside areas that may be climate-controlled, hot, steamy, cold, damp, wet, slippery, freezing, humid, noisy, dirty, dusty, or greasy., • May be exposed to moving mechanical parts and machinery, hot and cold equipment and water, • Must be able to sit for extended periods, and have the ability to lift and/or pull objects weighing up to 50 pounds, • Must also be able to taste, touch, see, hear and speak, in order to perform essential job duties and interact with staff and the general public, • Must also be able to move around as needed to perform essential job dutiesPERKS AND BENEFITS, • Day off for Birthday/Work Anniversary, • Employee Discounts, • Holidays (12), • Paid Time Off, • Health Insurance (Medical, Dental, Vision, Disability, GAP and Health Savings Account), • Company Paid Life insurance

Job Description Job Title: Food Runner Classification: nonexempt Department: Restaurant Reports to: Restaurant Manager/Supervisor Job Description Summary/Objective The Food Runner delivers food, describes items, replenishes supplies and acts as a liaison between the wait staff and the kitchen staff by performing the following duties. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Communicates effectively and genuinely with guests, employees and other departments., • Maintains a friendly and caring demeanor at all times in a fast pace environment., • Shows initiative and anticipates needs in job performance., • Demonstrates teamwork, is dependable and productive., • Complies with all occupational, health and safety standards., • Able to completely describe all dishes being served including any dietary or allergy restrictions., • Delivers food to guests appropriately based on seating positions of the guest., • Ensures that all plates are garnished properly., • Offers cheese and fresh pepper to guest when appropriate., • Confirms that guests have proper silverware and condiments., • Communicates with servers and managers regarding the guest request., • Helps to maintain the cleanliness and efficiency of the kitchen by following runners side duty sheets 100% (including but not limited to):, • Cleaning and setting up of all expediting areas (shelves, prep, surfaces, walls, floors, etc.), • Stocking of all plates and utensils., • Stocking of birthday candles., • Filling of pepper mills., • Cleaning of "reach-in" refrigerators and rotating of food or beverage item., • Confirming that plate covers are clean., • Cleaning and maintaining service trays, carts, and stands., • Setting up plates with cut square brown paper., • Cuts lemons and other garnishes., • Sets up maple syrup for breakfast service., • Must be able to work in all outlets, • Customer/Client Focus, • Attention to detail, • Planning and organizational ability Responsibility This position has no supervisory responsibilities. Work environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is regularly required to talk and hear. The position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items over 50 pounds. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (3) years of restaurant experience., • A minimum of (2) year of experience in a hotel environment., • Culinary school diploma or degree in food service management or related field., • Must be able to work independently and exercise good judgment to resolve issues., • Guest-oriented and service-minded., • Flexible schedule. Able to work weekends and holidays., • Excellent communication skills, both written and oral. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.

Job DescriptionJob post summary Join the BurgerFi Team - Where Your Hustle Pays Off! At BurgerFi, we're not just flipping burgers - we're building futures. If you're someone who takes pride in your work, thrives in a fast-paced team environment, and wants to grow professionally, you're exactly who we're looking for. What We Value • Character, ambition, and a strong work ethic, • A positive vibe and team-first attitude Cashier • Greet and serve guests with warmth and personality, • Accurately ring up orders and promote upselling opportunities, • Walk guests through the menu to maximize their experience, • Resolve issues with empathy and professionalism, • Handle cash/credit transactions and apply discounts as needed, • Maintain a clean station and comply with food safety standards, • Champion the BurgerFi standard: Quality, Service, & Cleanliness Start in the kitchen-but don't stop there. We've got a structured training program that opens doors to: • Supervisor and Manager roles, • Full Service Restaurant opportunities, • Training & Regional Management We treat our team like family, and we back that up with benefits: • Competitive hourly wage plus tips, • Rapid wage growth based on performance, • Free/discounted meals during shifts BurgerFi is part of NDM Hospitality Services, a fast-growing company in the hospitality industry. Joining us means more than just a job - it's a launchpad for your career. Diversity & Inclusion NDM Hospitality is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Job Posted by ApplicantPro

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. 4 positions open for hire. Cashier/Expo, Prep/Line, Flour/Fryer and Prep/Dish. Must be available weekends Hours of operations are Sun - Thurs 11am - 12pm; Fri/Sat until 1am Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Experienced Expo / Kitchen–Expo Supervisor (Full-Time / Part-Time) We are hiring Experienced Expo / Kitchen–Expo Supervisors to join our team! We are searching for hospitality-driven leaders who are passionate about food quality, speed, consistency, and communication, and who thrive in a high-volume, fast-paced environment. As an Expo / Kitchen–Expo Supervisor, you are the bridge between the kitchen and the front of house. You set the pace of service, ensure accuracy and presentation of every dish, and help lead the team through busy shifts with confidence and urgency. This is a key leadership role in delivering an exceptional guest experience. This position is ideal for someone who is organized, vocal, calm under pressure, and takes pride in running a smooth service. With strong performance and leadership, this role offers growth opportunities within the restaurant. Requirements/Responsibilities Expo / Kitchen–Expo Supervisor Responsibilities -Lead the expo line and control ticket flow during service -Ensure all food meets quality, accuracy, and presentation standards -Communicate clearly and effectively with BOH and FOH teams -Call tickets, prioritize orders, and maintain speed without sacrificing quality -Support kitchen staff and assist FOH as needed during peak service -Maintain cleanliness and organization of the expo line at all times -Uphold company standards, procedures, and sense of urgency Requirements -Minimum 1–2 years of experience as an Expo, Lead Expo, or Kitchen Supervisor -Strong communication and multitasking skills -Ability to lead under pressure in a high-volume restaurant -Passion for hospitality and teamwork -Open availability including nights, weekends, and holidays -Reliable, punctual, and professional Experience Preferred -Expo / Lead Expo -Kitchen Supervisor -Food Runner with leadership experience -Line Cook with expo experience -High-volume restaurant or bar experience Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Job Title: Cook Department: Food & Beverage Supervisor: Chef De Cuisine / Head Chef Turnberry Ocean Colony is a premier luxury residential community located along the beachfront of Sunny Isles, Florida. Renowned for its world-class amenities, elegant environment, and commitment to exceptional service, Turnberry offers a professional yet welcoming workplace culture. Our team takes pride in upholding the highest standards of excellence, working together to deliver an unparalleled experience for our residents and guests. POSITION SUMMARY: Ensure the highest level of resident and guest satisfaction by offering prompt, professional, courteous, and dedicated services. Actively contribute to the department in order to complete tasks, meet goals, or manage projects. Overall, this position is responsible for and dedicated to providing recognition, satisfaction, and value to the residents and their guests, while continuously improving efficiency, accuracy, productivity, and service standards. BENEFITS • 401(k) Program with 3.5% Employer Match, • Health Insurance with up to 90% Employer coverage, • Dental & Vision Insurance, • Company Paid Life insurance, • Voluntary Life Insurance Packages, • 9 Paid Holidays & up to 22 PTO Days, • Employee Meal Program, • Complimentary Parking, • Monthly Employee socials & Birthday Celebrations, • Annual Holiday Bonus POSITION RESPONSIBILITIES: • Prepares meal ingredients as directed by the head chef, senior chef, or other staff, • Prepares fresh produce by peeling, cutting, and portioning, • Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature, • Prepares simple dishes such as breads or salads, • Mixes or prepares condiments, dressings, and sauces, • Prepares and cooks various items according to special dietary or nutritional requirements, • Bakes breads, rolls, and pastries, • Assists with unloading, inspection, and storage of raw ingredients and supplies, • Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces, • Develops, compiles, and maintains food records regarding use and expenditures, • Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece., • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards, • Following all points of SOP for the opening and closing of the kitchen, • Supporting safe work habits and a safe working environment at all times Position Responsibilities: • Prepare and cook meals in accordance with daily menus, resident preferences, and dietary guidelines., • Ensure high standards of food presentation, portion control, and flavor consistency., • Collaborate with kitchen staff to coordinate timely meal service for residents’ dining and special events., • Follow all recipe and plating instructions as directed by the Executive Chef or Sous Chef., • Maintain a clean, organized, and sanitized workstation in compliance with food safety standards., • Label, date, and properly store all food items and ingredients to ensure freshness and minimize waste., • Monitor food inventory and communicate supply needs or shortages to the Chef or Kitchen Supervisor., • Assist in receiving and storing deliveries, ensuring accuracy and quality of incoming items., • Support kitchen opening and closing procedures, including setup, breakdown, and cleaning tasks., • Uphold safe work practices and immediately report any safety concerns or equipment issues., • Accommodate special requests from residents with professionalism and attention to dietary restrictions., • Contribute to a positive kitchen culture through teamwork, reliability, and a commitment to service excellence. SPECIAL REQUIREMENTS/PHYSICAL DEMANDS: • Excellent problem-solving and critical-thinking skills, • Must have a positive attitude with the ability to remain flexible and patient, • Excellent organizational and multitasking skills, • Prolonged periods of standing and walking, • Must be able to lift, carry, push, or pull up to 50 pounds Turnberry Ocean Colony reserves the right to amend the job description at any time.

Job Description • We are hiring immediately for full time and part time COOK positions., • Location: Cleveland Clinic Weston - 2950 Cleveland Clinic Boulevard, Weston, FL 33331. Note: online applications accepted only., • Schedule: Full time and part time schedule. Hours and days may vary, including weekends. Rotating shifts, 6:30 am - 2:30 pm and 11:30 am - 8:00 pm. Further details upon interview., • Requirement: 1 year of prior culinary experience required., • Pay Range: $16.00 per hour to $19.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. 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. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description POSITION PURPOSE: TO ENSURE FOOD IS COOKED IN ACCORDANCE WITH ESTABLISHED STANDARDS IN ORDER TO PROVIDE OPTIMAL CUSTOMER SERVICE. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: Average Percent of Time 50 Prepares all food items according to standard recipes and/or as specified on guest check. 15 Checks and controls the proper storage of product and portion control size. 20 Keeps all refrigeration, storage and working areas in clean and in proper working condition. 5 Prepares requisition for supplies and food items for production in the workstation. Reads and employs math skills to appropriately prepare items according to recipes. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees 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, employees may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel. • Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Keep floor dry and clean to avoid slip/fall accidents., • Perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills. 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 accommodation. • Good working knowledge of the fundamentals of cooking., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e. stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc., • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes., • Ability to read and write the English language in order to complete requisitions. Read recipes and communicate with other employees., • Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc., • Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to stand and work continuously in confined spaces., • Ability to perform duties within extreme temperature ranges. QUALIFICATION STANDARDS Education: Any combination of education training or experience providing the required knowledge, skills and abilities of Culinary or Apprenticeship program preferred. Experience: Cooking experience required. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Job DescriptionBenefits: • Dental insurance, • Employee discounts Essential Duties & Responsibilities: Ensure that each guest has a positive, long lasting impression of the Wingstop experience Ability to practice safe cooking procedures Quickly scan and comprehend the order tickets Accurately count the number of Bone-In Wings, Boneless Wings and Boneless Strips needed for each order Coordinate the cooking time of Bone-In Wings, Boneless Wings and Boneless Strips and fries with the corresponding timer According to Wingstop standards; Sauce, Season and package all orders Accurately count the cooked Bone-In Wings, Boneless Wings and Boneless Strips into the proper sauce bowls Cook and prepare Bone-In Wings, Boneless Wings and Boneless Strips, and Fries in the proper fryers and baskets Filter and freshen the fryer shortening daily, following all safety procedures and with proper safety equipment Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and at closing time Immediately notify Manager on Duty of all safety, sanitation, or employee issues Assist other employees as needed Follow directions given by Manager or Supervisor Ability to thoroughly understand and follow instructions in how to properly and safely use chemical cleaning products Know and thoroughly understand the importance of good hygiene and food handling practices Key Skills/Abilities: Guest service mentality; has a genuine desire to serve the customer Maintains a calm, tactful demeanor when dealing with difficult situations Manages multiple projects and timelines with a sense of urgency and follow through Well organized and detail oriented Ongoing learner; exhibits insatiable curiosity and an interest in self improvement Has an outgoing personality Strong work ethic Job Types: Full-time, Part-time

Job Description The line cook position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following establish food production programs and procedures. The line cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Assists in planning, preparing and/or decorating special pastry items as necessary., • Complies with established sanitation standards, personal hygiene, and health standards. Observes proper pastry preparation and handling techniques., • Stores food properly and safely, making the date and item., • Reports necessary equipment repair and maintenance to a supervisor., • Plans pastry production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved., • Maintains daily production records., • Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation., • Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler., • Collaboration Skills., • Customer/client Focus. This position has no supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues., • Flexible schedule. Able to work weekends and holidays. AAP/EEO Statement The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $18-20+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks. EOE

Job Description • We have an opening for a full time COOK position., • Location: American Express - 1500 Northwest 136th Avenue, Sunrise, FL 33323. Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, hours may vary. Further details upon interview., • Requirement: Previous cook experience required., • Pay Range: $18.00 per hour to $20.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1499829. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis.

Hilton Hotels - - Responsibilities: Oversee preparation of food in all areas during assigned shift; Prepare fish and meats; Assist and support kitchen team members; Communicate any challenges to Chef/Sous Chef; Assist Chef/Sous Chef in overseeing cleanliness and sanitation.

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

Job Description • We are hiring immediately for seasonal COOK positions., • Location: Inter Miami CF - 1350 Northwest 55th Street, Fort Lauderdale, FL 33309. Note: online applications accepted only., • Schedule: Seasonal schedule. 10:00 am to 8:00 pm. Days may vary. Further details upon interview., • Pay Range: $20.00 per hour to $21.00 per hour Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1507467. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability 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. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

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

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Benefits: • Weekly paychecks, • Flexible Hours, • Direct Deposit and debit cards, • Training and recognition programs, • $300 referral program, • Competitive Compensation, • Benefits- Medical, paid vacation, **Benefits vary based on hours worked/ Position Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including customer care, Food prep. Job Expectations: • Prepare Ingredients: Wash, chop, and portion ingredients according to recipes., • Maintain Cleanliness: Keep workstations clean and follow food safety protocols., • Assist Team: Collaborate with kitchen staff to ensure efficient service., • Inventory Support: Help monitor and stock supplies. Report shortage to the manager., • Safety Compliance: Adhere to all food safety and hygiene standards., • Punctuality: Arrive on time and ready to work in a fast-paced environment. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Location: Nova Southeastern University • We are hiring immediately for full time and part time GRILL COOK positions., • Address: Nova Southeastern University - 3300 South University Drive, Ft Lauderdale, FL 33328. Note: online applications accepted only., • Schedule: Full time and part time schedules. Days and hours may vary, including nights and weekends; more details upon interview., • Requirement: At least one year of experience in hospitality, with one year of kitchen and food prep experience preferred., • Pay Range: $15.00 per hour to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1485023. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Prepares food and serves customers at the grill station in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Essential Duties and Responsibilities: • Takes orders from customer and prepares items requiring short preparation. Completes orders from steam tables and serves customers at multiple stations., • Serves customers in an efficient, friendly manner following established steps of service meeting outlined standards. Ensures food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket-collection procedures during service. Responsible for records from area worked during service periods., • Uses approved recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Carries pans, kettles and trays of food to and from workstations, stove and refrigerator in accordance with established safety standards., • Stores foods in designated areas following standard wrapping, dating and food safety and rotation procedures., • Cleans, sanitizes and maintains all assigned work areas, equipment and utensils to ensure sanitation standards are met., • Resolves customer concerns and reports relevant information and concerns to supervisor., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including, Restaurant Cleanliness and Teamwork. Job Expectations: • Clean Dishes: Ensure all dishes, utensils, and kitchen equipment are cleaned and sanitized., • Maintain Cleanliness: Keep the dishwashing area organized, clean, and free of debris., • Support Kitchen Staff: Assist with basic kitchen tasks, including food prep and maintaining a clean work environment., • Waste Management: Properly dispose of waste and recyclables., • Follow Health Standards: Adhere to food safety and sanitation guidelines at all times. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates., • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines., • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Omni Hotels - - Responsibilities: Utilize a hands-on approach to training and developing kitchen staff; Instill safety and sanitation habits in all employees; Teach employees the importance of consistency in preparation and presentation; Supervise daily food preparation for assigned areas; Work clo

Job Description Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Omni Hotels - 1950 Eisenhower Boulevard - Responsibilities: Utilize a hands-on approach to training and developing kitchen staff.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Kingdom Sushi Windermere LLC, located at 6506 Old Brick Rd, Suite 100, Windermere, FL 34786, is seeking a Kitchen Supervisor with 24 months in Kitchen supervisor or related areas. Duties include: supervise kitchen staff to ensure efficient operations and high-quality food preparation.

Set to debut at the iconic Bal Harbour Shops in 2026,.Miami favorites such as Makoto, Le Zoo, and Pastis have become synonymous with style and exceptional dining.At Slim’s, the timeless allure of a classic steakhouse meets the cinematic glamour of old Hollywood, brought to life through lush le

Join the Culinary Team at the W Fort Lauderdale!.Together, these STARR concepts create one of the area’s most dynamic dining destinations.We’re seeking passionate and talented.Medical, dental, and vision benefits.Dining discounts at 25+ STARR Restaurants.Opportunities for growth and prof

Designed by international designer India Mahdavi, Makoto is the perfect fusion of a French Brasseire, Japanese restaurant, and an American diner, all under one roof.Chef Makoto Okuwa, a master of Edomae-style sushi, continues to reshape tradition for a savvy audience eager for something new.Nigiri,

This role is critical to maintaining the speed, precision, and consistency required to execute a premium sushi program while supporting daily kitchen leadership and operational excellence.