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Job Description Position Summary: The Teacher Assistant (Floater) assists the teacher in conducting developmentally appropriate activities for children according to the Department of Children and Families, and Head Start/Early Head Start performance standards. Incumbent in this position demonstrates sensitivity to the service population’s cultural and socioeconomic characteristics. This position requires the individual to travel between multiple sites as needed to support the program. Duties and Responsibilities:  Work collaboratively with the Teacher to ensure the successful operation of a classroom.  Build and maintain a positive and effective line of communication with the Teacher Assistant, Education team, coordinators, other center staff and parents  Maintain children ration (1:10 for HS, 1:4 for EHS) and active supervision at all time including during inside and outside transition time and field trips.  Maintain the use of effective teaching making emphasize in nurturing and responsive practices, interactions, and environments that foster trust and emotional security; are communication and language rich;  Promote child critical thinking and problem-solving; social, emotional, behavioral, and language development  Provide supportive feedback for learning; motivate continued effort; and support all children’s engagement in learning experiences and activities.  Implement high-quality early learning experiences that are responsive to and build upon each child’s individual pattern of development and learning; Integrate child assessment data in individual and group planning  Assist in arranging the classroom-learning environment according to Head Start/Early Head Start performance standards, applicable regulatory bodies and changes it throughout the year to reflect children’s interest growth.  Ensure that all children are dropped off and picked up by parent/legal guardian or authorize person does not pose a risk and as indicated in child enrollment form and center’s card.  Follows the DCF, and Head Start/ Early Head Start performance standard guidelines and procedures in the administration of medicine and dispensation of first aid.  Visually assesses or screens general health condition of children at arrival time.  Maintain a safe, healthy learning environment.  Support the social and emotional development of children.  Refer to the appropriate service component of any child with suspected special needs, including accidents, unusual incidents, and child abuse and neglect within time frame.  Complies with USDA Food Program guidelines following record meal counts, recommended portions, family style serving, and menu/nutrition discussions and activities as well as involves parents in the development and implementation of healthy nutrition habits.  Assists in conducting and documenting parent/teacher conferences as per program guidelines and shares with parents happening that affect children on daily basis.  Assist in measuring weight and height of children two times a year and appropriately documents obtained measures.  Obtains written, parent signature for special events according to program policies.  Complete are required trainings as per Head Start/Early Head Start standards, funding, licensing and other trainings as requested by supervisor. Physical Demands:  Regular to frequent requirement, and as needed, to lift children (up to 50 lbs.), including bending, stooping, stretching, walking, squatting, pushing, pulling, kneeling, crawling, sitting on low chairs or on the floor.  The work is in a childcare setting. In order to conduct classroom activities and interact with children in a meaningful way, some physical exertion such as the following physical demands are required: o Noise level can be moderate to loud. o Detecting unsafe situations by sight or sound. o Moving quickly to intervene in unsafe situations. Educational & Experiential Requirements:  High School Diploma or GED or;  Have an associate or baccalaureate degree (in any area) or be enrolled in a program leading to such a degree.  Active National Child Development Associate Credential, or an active Florida Child Care Professional Credential (FCCPC) preferred.  Must begin training within the first 90 days of employment and complete the required 45 hours of childcare training from the Florida Department of Children and Families (FDCF) within one year from the date the training begins.  Supervised teaching experience is preferred. Other:  Work a flexible schedule as required.  Other related duties as necessary to ensure the smooth running and efficiency of Easter Seals South Florida as a whole.  Successful completion of background process which includes: Local background check, Level 2 clearance (FBI, FDLE), clear TB test, medical clearance, drug test and reference checks.  Adhere to the use of Universal Health & Safety Precautions as applicable

Job Description The Kitchen Supervisor must interact with fellow chefs and managers, employees and other supervisors in a polite, courteous and hospitable manner to ensure that the restaurant's guests are having an exemplary dining experience. Coordinates activities and training kitchen employees, engaged in preparing and cooking foods to ensure an efficient and profitable food service. 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., • Able to find guest centric solutions., • Professionally deals with situations and people, having conflict solution skills., • Has knowledge of and assist in all emergency procedures as required., • Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards., • Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):, • Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus., • Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies., • Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production., • Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):, • Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly, • Communicating with the Maintenance Department, • Checking all storage areas are maintained., • Confirming all equipment is maintained and functioning properly and when necessary take appropriate action, • Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests., • Ethical Conduct., • Collaboration Skills., • Customer/client Focus. This position has 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. 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 DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences. Responsibilities (but not limited to): • Oversee all food production to ensure quality, consistency, and efficiency, • Manage kitchen inventory, ordering, and equipment control, • Lead line operations to support smooth, timely service, • Maintain quality control and presentation standards, • Train, cross-train, and develop culinary team members, • Ensure a clean, organized kitchen and compliance with food safety regulations, • Oversee expediting to coordinate orders and maintain service flow, • Competitive salary., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance., • Employee discounts.Requirements:, • Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus., • Culinary degree or equivalent professional culinary training preferred., • Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards., • Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals., • Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards., • Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment., • High attention to detail across food quality, systems, and operational execution., • Effective communicator with a collaborative, team-oriented leadership style., • Bilingual proficiency is a plus.

Job Description POSITION OVERVIEW We are seeking highly knowledgeable and service-driven Sommeliers to deliver an exceptional and elevated beverage experience in a fast-paced luxury dining environment. This role requires deep expertise in wine, sake, spirits, and beverage programs, along with a passion for hospitality and guest engagement. Sommeliers play a critical role in curating and guiding the guest experience, supporting the service team, and maintaining the highest standards of presentation, education, and operational excellence. WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. YOUR ROLE Guide guests through wine, sake, and beverage selections while delivering an engaging and elevated dining experience Maintain expert knowledge of wines-by-the-glass, pairings, cellar organization, and proper wine service including decanting and glassware usage Demonstrate advanced knowledge of cocktails, spirits, beer, and non-alcoholic beverage programs Present and announce food and beverage selections with confidence and professionalism Support service teams by communicating guest preferences and assisting with floor operations as needed Curate and maintain wine and sake programs in alignment with brand standards Manage inventory levels, COGS, and beverage cost controls in accordance with company targets Maintain accurate wine databases and ensure all products are properly mapped and tracked Build and maintain relationships with winemakers, distributors, and vendors Develop, mentor, and train junior sommeliers and service staff on beverage knowledge and standards Stay current on industry trends, new products, and techniques to continuously enhance the program Ensure compliance with all company policies, service procedures, and sanitation standards Maintain proper handling, storage, and rotation of all beverage products Monitor and maintain beverage equipment, reporting any issues to management promptly Anticipate guest needs and provide attentive, personalized, and knowledgeable service at all times Foster a collaborative team environment and maintain positive relationships with guests and colleagues Attend meetings and contribute to ongoing improvements in service and operations Maintain a clean, organized, and professional workspace at all times Ability to stand for extended periods and frequently lift up to 50 lbs This is not an exhausted list of job responsibilities. REQUIREMENTS Certified accreditation from a recognized organization (e.g., Court of Master Sommeliers or WSET) preferred Minimum of 4 years of experience in a high-volume, upscale or fine dining restaurant environment Strong knowledge of wine, sake, spirits, and beverage program management Excellent communication, organizational, and multitasking skills Professional demeanor with a strong focus on hospitality and guest experience Proven leadership skills with the ability to train and mentor team members Food handling certification in compliance with state regulations preferred Self-motivated, detail-oriented, and performance-driven Ability to perform basic arithmetic, manage time effectively, and follow recipes Ability to maintain confidentiality of company information Flexible availability, including evenings, weekends, and holidays

Job Description POSITION PURPOSE: Responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Trump National Doral - Miami ’s standards of quality. Must have extensive experience in Banquets. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Assist the Executive Chef to 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 forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team., • Monitor associate performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes 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 company. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing as needed and as directed, ands approved by the Executive Chef and/or the Director of Food & Beverage, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. 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 mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Who We Are: Museum of Ice Cream is an inclusive & immersive brand, designed to captivate your sweetest fantasy and sugar-filled daydreams online and IRL. At Museum of Ice Cream, we invite you to believe in the magic of creativity, to remind you that inclusive spaces do exist, and to show you that childlike wonder is worth savoring. In our world, ice cream is the agent of change and the vehicle to ignite the creative spirit that lives in all of us. Fueled by the power of imagination, MOIC is a universe of possibilities with tons of room for you to explore. The Flavor Profile A Show Ambassador thrives in high-energy, interactive environments and enjoys performing, engaging with diverse audiences, and creating magical guest experiences. You’ll create a one-of-a-kind guest experience through dynamic performances, meaningful interactions, and playful engagement, while also supporting retail sales, bar & cafe operations, special events and VIP experiences, all in alignment with our culture and values. You bring some customer service experience or transferable skills from roles in hospitality, retail, entertainment, or other experiential industries. You are willing to learn and grow in a unique industry with a creative and performative team. Your Day-to-Day: • Guest Engagement & Performance: Utilize scripted guides and spontaneous performances to bring exhibits to life and create memorable experiences., • Sales Across Key Business Areas: Utilize training and skills to support sales across MOIC’s retail shop, bar and/or cafe, as well as ticketing., • Ice Cream & Treat Delivery (Cross-Trained): Support the Service Team in delivering ice cream and other treats to guests in a quick and efficient manner., • Hospitality & Service: Provide real-time, positive guest support to ensure a positive and enjoyable experience throughout the experience and retail shop., • Event & VIP Setup: Assist with performances and experiences for special events and VIP guests, ensuring high standards of engagement and service., • Collaboration: Partner closely with both Service and Show Teams to create a memorable and cohesive guest experience., • Setup, Clean-Up & Maintenance: Maintain cleanliness and organization throughout the museum to create a welcoming atmosphere for guests., • Perform Other Duties: Take on additional tasks as assigned by leadership. Museum of Ice Cream is an equal opportunity employer and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, disability, or any other protected class. Requirements Necessities: • 18 years or older, • Food Handler or ServeSafe certification, • Open availability, including weekends, • Standing and walking on your feet for long periods of time, up to 8 hours, • Team work and ability to effectively function in a high energy environment, • Bend/lift heavy objects of up to 40 pounds Nice to Haves: • Experience in performance, acting, or entertainment, ideally in a guest-facing or interactive environment., • Entry level sales, inventory or retail management experience The Good Stuff: • Competitive pay and performance bonus, • Employee Assistance Program (EAP), • Employee of the month program, • Ability to grow within the company, • Break room snacks and unlimited ice cream, • Team outings, • Annual performance review and bonus opportunity, • Annual team celebration, Pinkball (“pink-tie” themed and you can bring a date!), • Free entry for self at any MOIC location, • 4 free museum tickets per quarter (16 per year) for friends and family + discounts on additional tickets, • 50% off retail products, • Flex Day: A sweet bonus day off to pause, play, or rest — whatever fills your cone. Job Type: Full-time, Part-Time Pay: $18/hr

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: As the Head Sommelier at RDG, you will be responsible for delivering an exceptional guest experience by expertly curating and guiding the selection of wines, spirits, beers, and non-alcoholic beverages. Your role will involve seamlessly integrating beverage offerings into the overall dining experience, ensuring each guest is well-informed and satisfied with their choices. You will assist guests through the ordering process, effectively communicating all requests and orders to the captains and servers, and providing support to the service team as needed. This includes announcing food and beverage pairings at the table, engaging in clear and professional guest interactions, and managing the preparation, presentation, and maintenance of tableside drink carts. Your responsibilities will also include overseeing the beverage program, ensuring the highest standards of service, and leading the team in delivering a cohesive and memorable dining experience. Additional essential duties may include inventory management, staff training, and maintaining a deep knowledge of all beverage offerings to enhance guest satisfaction and uphold MILA’s reputation for excellence. . RESPONSIBILITIES: Wine Program Management • Curate and maintain a comprehensive wine list that aligns with the restaurant's concept and clientele preferences., • Establish relationships with wine suppliers, negotiate pricing, and source exclusive or rare vintages., • Conduct regular tastings and assessments to ensure the quality and relevance of the wine selection., • Provide expert recommendations to guests, considering their preferences and meal choices., • Deliver exceptional wine service, ensuring proper presentation, decanting, and pouring techniques., • Train, mentor, and manage the sommelier team and front-of-house staff on wine knowledge and service standards., • Lead regular wine education sessions and tastings for the staff., • Monitor and manage wine inventory, ensuring optimal stock levels and minimal waste., • Implement inventory control procedures and perform regular stock audits., • Set and achieve wine sales targets, using upselling techniques and promotions., • Work closely with the Executive Chef and kitchen team to design wine pairings and seasonal recommendations., • Ensure compliance with local and international wine service regulations., • Uphold health and safety standards in wine storage and service. Requirements/Qualifications: • WSET (Level 3 or Diploma) or Court of Master Sommeliers certification is highly preferred., • Minimum of 5 years of experience in wine service, with at least 2 years in a leadership role., • Proven expertise in wine curation and pairing in a fine-dining or luxury restaurant environment., • Must be detail-oriented and possess effective communication and written skills., • State complaint food handling certificate., • Ability to multi-task., • Must be a team player., • Self-motivated and performance-driven., • Professionalism and courtesy., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Remain in stationary position for up to 8 hours throughout work shift.

Job DescriptionDescription: Motek, a part of the Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As the Executive Sous Chef, you will play a key leadership role within the culinary team, working closely with the Executive Chef to oversee and support all kitchen operations. In this role, you will help ensure consistency, quality, and efficiency during service while guiding and developing the back-of-house team. The Executive Sous Chef must demonstrate strong culinary expertise, leadership, and organizational skills, while fostering effective collaboration between the kitchen and front-of-house teams to deliver an outstanding guest experience. Responsibilities (but not limited to): • Support the Executive Chef in managing daily kitchen operations while ensuring that all culinary standards, recipes, and restaurant procedures are consistently followed., • Lead and supervise Sous Chefs and line cooks to maintain a smooth, organized, and efficient service., • Maintain strict quality control standards to ensure proper food preparation, presentation, freshness, and consistency across all menu items., • Manage inventory, product ordering, and cost controls to help meet food and labor budget goals., • Assist the Executive Chef with administrative responsibilities including staff scheduling, payroll submission, and invoice review., • Ensure all stations are properly set up and prepared prior to each service period., • Enforce food safety, sanitation, and hygiene standards in full compliance with health department regulations., • Act as a key communication link between the culinary team and front-of-house leadership to support seamless service., • Competitive salary, • Wages paid weekly, • Growth opportunities, • 401k savings plans, • Medical, dental and vision insurance, • Employee discountsRequirements:, • 3–5+ years of culinary leadership experience in a high-volume or upscale restaurant., • Previous experience as a Sous Chef required, Executive Sous Chef experience preferred., • Culinary degree or equivalent professional culinary training preferred., • Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards., • Experience with inventory management, ordering, and food cost control., • Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards., • Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment., • High attention to detail across food quality, systems, and operational execution., • Effective communicator with a collaborative, team-oriented leadership style., • Bilingual proficiency is a plus.

Job DescriptionPosition Summary: The Teacher Assistant assists the teacher in conducting developmentally appropriate activities for children according to the department of Children and Families, and Head Start/Early Head Start performance standards. Incumbent in this position demonstrates sensitivity to the service population’s cultural and socioeconomic characteristics. Duties and Responsibilities: • Work collaboratively with the Teacher to ensure the successful operation of a classroom., • Build and maintain a positive and effective line of communication with the Teacher Assistant, Education team, coordinators, other center staff and parents, • Assists in developing lesson plans according to funding sources and addresses children’s individual needs based on meaningful anecdotes, and scaffolding techniques., • Maintain children ration (1:10 for HS, 1:4 for EHS) and active supervision at all time including during inside and outside transition time and field trips., • Maintain the use of effective teaching making emphasize in nurturing and responsive practices, interactions, and environments that foster trust and emotional security; are communication and language rich;, • Promote child critical thinking and problem-solving; social, emotional, behavioral, and language development, • Provide supportive feedback for learning; motivate continued effort; and support all children’s engagement in learning experiences and activities., • Implement high-quality early learning experiences that are responsive to and build upon each child’s individual pattern of development and learning; Integrate child assessment data in individual and group planning, • Assist in arranging the classroom-learning environment according to Head Start/Early Head Start performance standards, applicable regulatory bodies and changes it throughout the year to reflect children’s interest growth., • Ensure that all children are dropped off and picked up by parent/legal guardian or authorize person does not pose a risk and as indicated in child enrollment form and center’s card., • Follows the DCF, and Head Start/ Early Head Start performance standard guidelines and procedures in the administration of medicine and dispensation of first aid., • Visually assesses or screens general health condition of children at arrival time., • Maintain a safe, healthy learning environment., • Support the social and emotional development of children., • Refer to the appropriate service component of any child with suspected special needs, including accidents, unusual incidents, and child abuse and neglect within time frame., • Complies with USDA Food Program guidelines following record meal counts, recommended portions, family style serving, and menu/nutrition discussions and activities as well as involves parents in the development and implementation of healthy nutrition habits., • Assists in conducting and documenting parent/teacher conferences as per program guidelines and shares with parents happening that affect children on daily basis., • Assist in measuring weight and height of children two times a year and appropriately documents obtained measures., • Conducts home visits as per program guidelines., • Obtains written, parent signature for special events according to program policies., • Regular to frequent requirement, and as needed, to lift children (up to 50 lbs.), including bending, stooping, stretching, walking, squatting, pushing, pulling, kneeling, crawling, sitting on low chairs or on the floor., • The work is in a childcare setting. In order to conduct classroom activities and interact with children in a meaningful way, some physical exertion such as the following physical demands are required:, • Noise level can be moderate to loud., • Detecting unsafe situations by sight or sound., • High School Diploma or GED with an active National Child Development Associate Credential, or with an active Florida Child Care Professional Credential (FCCPC); or have an associate or baccalaureate degree (in any area) or be enrolled in a program leading to such a degree., • 45 hours of training from the Department of Children and Families., • Work a flexible schedule as required., • Other related duties as necessary to ensure the smooth running and efficiency of Easter Seals South Florida as a whole., • Successful completion of background process which includes: Local background check, Level 2 clearance (FBI, FDLE), clear TB test, medical clearance, drug test and reference checks., • Adhere to the use of Universal Health & Safety Precautions as applicable

Job Description Position Summary: Responsible for classroom operation including, planning, carrying out activities and maintaining the classroom environment according to the Department of Children and Families, and Early Head Start/Head Start Performance Standards. Responsibilities • Work collaboratively with the Teacher Assistant to ensure the successful operation of a classroom., • Build and Maintain a positive and effective line of communication with the Teacher Assistant, Education team, coordinators, other center staff and parents., • Maintain children ration (1:10 for HS, 1:4 for EHS) and active supervision at all time including during inside and outside transition time and field trips., • Maintain the use of effective teaching making emphasize in nurturing and responsive practices, interactions, and environments that foster trust and emotional security; are communication and language rich., • Promote child critical thinking and problem-solving; social, emotional, behavioral, and language development, • Provide supportive feedback for learning; motivate continued effort; and support all children’s engagement in learning experiences and activities., • Implement high-quality early learning experiences that are responsive to and build upon each child’s individual pattern of development and learning; Integrate child assessment data in individual and group planning, • Include developmentally appropriate learning experiences in language, literacy, social and emotional development, math, science, social studies, creative arts, and physical development that are focused toward achieving progress outlined in the Head Star/EHS standards., • Regularly communicate with parents to ensure they are well-informed about their child’s routines, activities, and behavior in a constructive and encouraging way., • Work cooperatively with all components of the Head Start/ Early Head Start program., • Implement and follow the family style during snack and meal times in ways that support development and learning., • Maintain a safe, healthy learning environment., • Support the social and emotional development of children., • New children will receive assessment within 45 days according to Head Start/Early Head Start guidelines., • Responsible for transition activities from home to school, and from Early Head Start to Head Start., • Participate in annual self-assessment., • Attend staff, parent conferences, meetings and trainings, as required., • Refer to the appropriate service component of any child with suspected special needs, including accidents, unusual incidents, and child abuse and neglect within time frame., • Assist in recruiting and training parent and community volunteers., • Conducts home visits as per program guidelines., • Maintain all enrollee’s records, assessments, and screenings up dated., • Compile and maintain observations, documentation and evaluation of each child’s growth and development for the purpose of planning activities to suit individual needs., • Visually assesses or screens general health condition of children at arrival time., • Keep attendance records on a daily basis., • Regular to frequent requirement, and as needed, to lift children (up to 50 lbs.), including bending, stooping, stretching, walking, squatting, pushing, pulling, kneeling, crawling, sitting on low chairs or on the floor., • The work is in a childcare setting. In order to conduct classroom activities and interact with children in a meaningful way, some physical exertion such as the following physical demands are required:, • Noise level can be moderate to loud, • Detecting unsafe situations by sight or sound., • A bachelor degree in early childhood education; or a bachelor degree with 18 credits in early childhood education with experience teaching preschool-age children ;or An associate degree in early childhood education; or an associate degree with 18 credits in early childhood education with experience teaching preschool-age children., • DCF 45 hours (Introductory Child Care Training-40 Hours and Literacy Requirement-5 hours; and, • CDA credential for Infant and Toddler Caregiver; and, • Work a flexible schedule as required., • Other related duties as necessary to ensure the smooth running and efficiency of Easter Seals South Florida as a whole., • Successful completion of background process which includes: Local background check, Level 2 clearance (FBI, FDLE), clear TB test, medical clearance, drug test and reference checks., • Adhere to the use of Universal Health & Safety Precautions as applicable Reporting to this position: No staff

Job DescriptionPOSITION OVERVIEW We are seeking reliable and detail-oriented barbacks to support seamless bar operations in a high-volume luxury dining environment. This role is responsible for preparing batches, garnishes, and beverages according to standard operating procedures, maintaining a clean and organized bar, and ensuring all bar supplies are stocked. Barbacks play a key role in supporting bartenders and management to deliver efficient, professional, and guest-focused service. WHO ARE WE? Riviera Dining Group is redefining hospitality through elevated dining, vibrant nightlife, and immersive design. From the success of MILA in Miami Beach to the expansion of AVA, CASA NEOS, and CLAUDIE, RDG is building a collection of destinations that offer more than a meal — they create unforgettable experiences. YOUR ROLE Prepare and maintain garnishes, batches, and beverages in accordance with standard recipes and bar procedures Ensure all barware, glassware, and ingredients are correctly stocked, organized, and ready for service Possess thorough knowledge of all beverage recipes, wines-by-the-glass, beer, and non-alcoholic programs Conduct accurate bar inventory, documenting all items including juices, sodas, napkins, condiments, and dry goods Assist with bar orders, requisitions, and timely communication of any 86’d items to managers Monitor alcohol consumption to ensure responsible service and anticipate guest needs with prompt, courteous support Maintain and properly use bar equipment, reporting any maintenance or quality issues to management Adhere to company policies, sanitation standards, and health regulations at all times Follow prep instructions from managers or supervisors and remain adaptable to changing operational needs Work collaboratively with team members to maintain a positive and professional work environment This is not an exhausted list of job responsibilities. REQUIREMENTS 1–2 years of experience in a high-volume upscale dining restaurant or recognized cocktail bar/lounge preferred State-compliant food handling certificate Strong attention to detail with excellent verbal and written communication skills Ability to multi-task, manage time effectively, and perform basic arithmetic Ability to remain stationary for up to 8 hours and frequently lift up to 50 lbs Self-motivated, performance-driven, punctual, and professional with a strong work ethic Flexible availability including nights, weekends, and holidays Team player with a positive attitude and commitment to courteous service

Job Description The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service. Qualities: • Strong leadership and team building skills; effective and clear communication; composure under pressure, • Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized, • Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability, • Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency, • Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant, • At least 2 years as chef de cuisine or higher, • Degree in culinary arts is a plus, • Valid food safety manager cardCompany DescriptionALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.

Job Description The Kitchen Supervisor must interact with fellow chefs and managers, employees and other supervisors in a polite, courteous and hospitable manner to ensure that the restaurant's guests are having an exemplary dining experience. Coordinates activities and training kitchen employees, engaged in preparing and cooking foods to ensure an efficient and profitable food service. 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., • Able to find guest centric solutions., • Professionally deals with situations and people, having conflict solution skills., • Has knowledge of and assist in all emergency procedures as required., • Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards., • Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):, • Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus., • Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies., • Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production., • Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):, • Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly, • Communicating with the Maintenance Department, • Checking all storage areas are maintained., • Confirming all equipment is maintained and functioning properly and when necessary take appropriate action, • Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests., • Ethical Conduct., • Collaboration Skills., • Customer/client Focus. This position has 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. 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 DescriptionDescription: Job Title: Culinary Operations Manager Reports To: Managing Director Benefits Package: Weekly remuneration, Health insurance coverage, daily meals, 401(k)-retirement plan contributions, store discounts, end-year performance bonus, among other benefits. Job Summary: As Culinary Operations Manager at The Golden Hog, you will lead and elevate the full kitchen operation with a strong focus on buffet, production, and grill. You will set the standard for daily execution—taste, consistency, speed, presentation, cleanliness, and food safety—while building the structure required to operate a disciplined, high-volume kitchen. This role is both culinary and operational. You will drive menu development with a commercial mindset (margin, rotation, demand, and seasonality), enforce food cost discipline through portion control, yield management, waste reduction, and inventory accuracy, and coordinate forecasting and purchasing in partnership with the Purchasing team. You will also structure staffing across stations and volume, ensuring proper shift planning, peak-hour coverage, role clarity, and performance follow-up. Through coaching and accountability, you will develop internal leaders (Sous Chefs and Leads) and implement standardized systems—recipes, prep workflows, SOPs, and operational controls—that protect quality today and create a scalable foundation for future store openings and expansion. Requirements: Key Responsibilities: Kitchen Operations & Standards • Oversee buffet, grill, and production operations, ensuring excellence in taste, consistency, presentation, and execution speed., • Establish and maintain standardized recipes, portioning guidelines, mise en place systems, and plating standards., • Ensure strict compliance with food safety, hygiene, storage, temperature control, and regulatory requirements., • Maintain organization, discipline, and cleanliness across all kitchen areas., • Develop and rotate menus aligned with brand positioning, demand patterns, and profitability targets., • Evaluate product performance and adjust offerings based on sales mix and operational feasibility., • Control food cost through waste reduction, yield optimization, portion discipline, and accurate inventory management., • Coordinate forecasting, purchasing, vendor management, and order planning with the Purchasing department., • Conduct inventory reviews and analyze variances to implement corrective actions., • Plan and coordinate culinary team schedules based on station coverage and projected volume., • Assign roles strategically to ensure operational balance across shifts., • Supervise daily performance and provide real-time coaching and accountability., • Train and develop Sous Chefs and Leads to strengthen leadership bench depth., • Document SOPs, standardized recipes, prep systems, and operational workflows., • Implement replicable kitchen systems that support operational consistency and future expansion., • Establish structured follow-up routines and performance tracking to ensure execution discipline Qualifications: • Culinary degree or equivalent professional training required., • 6+ years of progressive culinary experience, including 3+ years in leadership role operations., • Proven ability to lead buffet/production/grill with consistent premium execution (quality, portioning, presentation, speed)., • Strong cost control discipline: food cost, yields, waste, inventory accuracy, and labor efficiency., • Demonstrated ability to implement standards and systems (recipes, SOPs, prep workflows) and enforce compliance., • Strong people leadership: coaching, accountability, and development of Sous Chefs/Leads., • Excellent operational planning and organization; able to coordinate schedules and station coverage based on volume., • Food Manager Certificate required., • Bilingual (English/Spanish) preferred. Availability and Flexibility: This is a full-time, salaried position structured around a five-day workweek with two days off, scheduled in alignment with operational needs. Due to the nature of the business, the schedule will regularly include weekends, holidays, and peak periods. As a leadership role, this position requires a high level of availability, flexibility, and ownership, with an expectation of presence during key operational hours to ensure execution standards, team support, and overall kitchen performance. The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.

Job Description*$500 Sign-on Bonus. You will receive $250 upon a successful 90 day completion and $250 upon 180 day completion of employment. Principle Responsibilities/Position Purpose: The In Room Dining Order Taker is responsible for being knowledgeable about all menu items and for taking accurate guest orders and putting them in the system, while providing a comfortable and genuine experience for the guest. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Answer the In Room Dining Telephone in a friendly and courteous manner to ensure guest satisfaction. Answer any questions the guest may have about menu items while up selling i.e. offering wine, dessert, bottled water, etc. Read the order back to the guest in order to assure that everything is correct. Quoting the estimated delivery time to the guest i.e. (25 minutes for cold items and 35 minutes for hot items)., • Assist and ensure that the In Room Dining Department is organized, fully stocked with inventory items (if not, filling out a requisition for them). During periods of high volume assists with the setting up of orders and on occasion will assist servers in completing their side work. Orders to guests in a friendly and courteous manner to ensure guest satisfaction. After set up, present check and obtain payment. Delivers payment/signed check to order taker for closing., • Set up room service trays and tables in anticipation of incoming orders., • Monitor progress of quest dining experience and remove trays and tables from guest floors at appropriate time; return them to designated locations in a prompt and orderly fashion., • Assist with preparation of guest amenities and deliver to guest rooms; reove when appropriate. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position. Due to the industry that we are in a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing guest satisfaction and as a result there will be times when our associates in Operations will call upon us for support in order to ensure guest satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the Leader is to be notified and the level of support that is being requested will be obtained. 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 company. • Attend mandatory meetings., • Perform all assigned side work such as replenishing condiments and restocking side stands., • Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages., • Perform general cleaning tasks to adhere to health and safety standards., • Keep work area clean and organized., • Complete other duties as assigned by supervisor. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Frequent Talking Frequent Smell Frequent Taste Occasional Lifting/Carrying(# lbs) – up to 50 lbs. Frequent Travel Never OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of The Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety Shoes (slip resistant) preferred, • Use of gloves (latex, vinyl, plastic), • Apron Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. 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 communicate orally and verbally in English with associates and outside entities. Certain positions will require the ability to read and write in English as well., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift., • Ability to operate beverage and basic kitchen equipment., • Ability to operate a keyboard and learn Point of Sale procedures to pre-check order and close out the check., • Willingness and ability to taste food items relevant to the menu. QUALIFICATION STANDARDS: EDUCATION High School graduate or equivalent preferred. EXPERIENCE Prefer one year previous serving experience. Prior hospitality experience preferred LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training; CPR Training preferred GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description The Kitchen Supervisor must interact with fellow chefs and managers, employees and other supervisors in a polite, courteous and hospitable manner to ensure that the restaurant's guests are having an exemplary dining experience. Coordinates activities and training kitchen employees, engaged in preparing and cooking foods to ensure an efficient and profitable food service. 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., • Able to find guest centric solutions., • Professionally deals with situations and people, having conflict solution skills., • Has knowledge of and assist in all emergency procedures as required., • Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards., • Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):, • Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus., • Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies., • Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production., • Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):, • Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly, • Communicating with the Maintenance Department, • Checking all storage areas are maintained., • Confirming all equipment is maintained and functioning properly and when necessary take appropriate action, • Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests., • Ethical Conduct., • Collaboration Skills., • Customer/client Focus. This position has 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. 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 DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development, • Youre the person people call first when life goes sideways - calm, steady, and ready to help., • You genuinely care about your community and are dedicated to providing excellent service that makes a positive impact on the people around you., • Youre a natural relationship-builder who earns trust quickly and keeps it., • You listen first, then guide, making customers feel understood while confidently recommending solutions., • Youre motivated by goals and growth, and you know how to turn needs-based conversations into confident buying decisions that truly help customers.Location Address: Hialeah, FL 33015 At James Boruff - State Farm Agent, were here to help people protect what matters most. We take pride in serving our community with integrity, care, and real support. Whether were helping someone navigate a claim or personalize a plan, we believe in doing meaningful work that makes a difference. If you're looking to grow your career, help others, and be part of a team that strives to do good every day, youll fit right in with us. Key Responsibilities • Engage with prospective customers through calls, emails, and community outreach., • Develop and maintain a pipeline of potential new business opportunities., • Schedule and conduct follow-up interactions to support acquisition goals., • Collaborate with team members to coordinate outreach strategies., • Track activity and report progress toward established objectives., • Maintain compliance with office and regulatory procedures.Qualifications, • Strong communication and relationship-building skills., • Detail-oriented and organized, with the ability to manage multiple tasks., • Comfortable initiating contact and interacting with prospective customers., • Previous experience in marketing, outreach, or customer service preferred., • Must be able to obtain applicable state insurance licenses.

Job Description Position Title: EXECUTIVE CHEF Salary: $105,000 - $115,000 Other Forms of Compensation: Benefits + RELOCATION ASSISTANCE Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. This Executive Chef reports to our Director of Dining Services. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. 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 . Job Summary Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1506781 Morrison Living JON DAVIS [[req_classification]]

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Company parties, • Competitive salary, • Employee discounts, • Free food & snacks About Kungfu Chicken Kungfu Chicken is a fast-casual restaurant brand focused on great food, clean kitchens, and strong daily execution. We believe the best managers are those who lead from the front, work alongside their teams, and take pride in building a kitchen and store that runs smoothly every day. We are now looking for a hands-on Kitchen Manager / Store Operations Manager to join our Miami Beach location and grow with us. About the Role This role is perfect for someone who loves cooking, enjoys being active on the floor, and feels proud keeping a kitchen clean, organized, and efficient. You will lead both back-of-house and front-of-house operations, working closely with your team to deliver great food, great service, and strong sales performance. We are looking for a manager who is humble, responsible, dependable, and hands-onsomeone who is happy to cook, clean, organize, train, and problem-solve together with the team, especially during busy times. What Youll Be Doing Kitchen Leadership (Core Focus) • Work daily in the kitchen, including prep, cooking, plating, and rush execution, • Ensure food quality, consistency, and portion standards are always met, • Lead by example during peak hours, weekends, and closing shifts Cleanliness & Food Safety • Maintain a clean, organized, and safe kitchen environment, • Personally participate in and lead deep cleaning tasks (fryers, equipment, stations, storage areas), • Ensure food safety standards, logs, and procedures are followed at all times, • Keep the kitchen inspection-ready every day Inventory & Organization • Manage inventory levels, ordering, FIFO rotation, and waste control, • Keep storage areas clean, labeled, and well-organized, • Ensure products are always available so guests never leave disappointed, • Front of House & Guest Experience, • Oversee daily front-of-house operations and service flow, • Support and train FOH staff to provide friendly, efficient service, • Step in to help during busy periods when needed Sales & Store Performance • Monitor daily sales and identify opportunities to improve performance, • Help the team execute promotions, upselling, and service improvements, • Improve speed, accuracy, and overall guest satisfaction Team Development • Train, coach, and support both BOH and FOH team members, • Build a positive, respectful, and hardworking team culture, • Lead with patience, fairness, and consistency Nice to Have • ServSafe Food Manager Certification (or willingness to obtain), • Fast-casual or quick-service restaurant experience, • Experience improving operations or sales performance What Were Looking For • Hands-on kitchen experience (you have cooked, prepped, and cleaned in a real kitchen), • Previous leadership experience in a kitchen or restaurant environment, • A strong work ethic and a positive, can-do attitude, • Someone who takes responsibility and pays attention to details, • Willing and able to commute to Miami Beach daily, • Bilingual in English and Spanish, • Comfortable leading both kitchen and front-of-house teams Compensation: Salary: $70,000$75,000 per year Benefits: Paid parking Free staff meal every shift Location: 1502 WASHINGTON AVE MIAMI BEACH, FL 33139

Job DescriptionSalary: FLIPANY is a 501c (3) non-profit, community-based organization committed to empowering youth and adults through health, wellness and nutrition education while advancing policy healthier communities. An approved meal sponsor for the Summer Food Service Program (SFSP) and the Afterschool Meal Program (AMP), FLIPANY provides nutritious meals and enrichment programming to thousands of youth throughout Miami-Dade, Broward, and Palm Beach Counties. Position Overview: The AmeriCorps Student Enrichment & Nutrition Associate reports to the Associate Director and supports summer meal service operations while advancing youth engagement and food security initiatives in underserved communities. This is a flexible, assignment-based role designed to meet program needs. Members may serve in one primary capacity or in a hybrid structure depending on operational priorities. Member placement and/or assignments may include: • Track 1: Nutrition Education & Enrichment, • Facilitate structured nutrition education and enrichment programming while supporting meal service and fostering positive relationships with youth and site staff., • Track 2: Site Support Specialist, • Support meal distribution logistics, site-level documentation, and operational execution. Serve as a liaison between FLIPANY and assigned sites while ensuring compliance with program standards., • Track 3: Hybrid Monitor & Site Support, • Conduct required site monitoring visits in accordance with USDA and State regulations, complete documentation and reporting, and provide technical assistance. May transition to site-level operational support and youth engagement later in the day. Essential Duties and Responsibilities include, but are not limited to: • Support the distribution of nutritious meals to youth in underserved communities, ensuring every child is welcomed and served with care., • Foster a positive, safe, and engaging environment during meal service by building meaningful relationships with children and site staff., • Lead or assist with structured enrichment and nutrition education activities that promote healthy habits and active lifestyles., • Ensure meal service operations align with State and Federal guidelines, maintaining accurate documentation and adherence to program standards., • Conduct or support site visits and monitoring activities, offering guidance and technical assistance to strengthen site performance., • Maintain organized records and complete required reports in a timely and accurate manner., • Collaborate with team members to problem-solve, improve service quality, and enhance the overall program experience., • Represent FLIPANY professionally in the community while promoting food security, wellness, and youth empowerment., • Participate in required trainings and team meetings to strengthen service delivery and professional growth. Qualifications: • Must be at least 17 years of age, • US Citizen or Permanent Resident, • Valid Florida Drivers License and consistent, daily access to reliable transportation, • Must be at a minimum a high school Senior or enrolled in a GED program, • Ability to lift up to 50lbs and stand for extended periods, • Strong communication and interpersonal skills, • A self-starter who can work independently and within a team environment, • Commitment to serving others and making a positive impact on underserved communities, • Eligible to work with children as verified by the Department of Children and Families after a Level II background check. Benefits: • Living Allowance (Paid Biweekly), • Education Award (Paid upon successful completion of service terms), • Professional development and hands-on experience in public health, youth development, and nonprofit operations

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

Provides customer service/telephone payments and other support tasks.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

Conduct up to 200 outbound customer calls daily Support customers through passport, visa, and registration application processes Manage escalations with professionalism, resolving concerns effectively and efficiently Strengthen customer retention by proactively addressing cancellation and refund req

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Why Become a Shopper with DoorDash?.Turn your shopping skills into extra income.Whether you’re helping someone stock up on groceries or delivering a last-minute convenience order, as a Shopper you unlock more earnings opportunities with DoorDash.Stay active during off-peak hours and no need to wai

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

Customer service representative agent experience not required. Remote Work From Home Customer Service Representative Agent - Part Time Market Research Panelists Our company is seeking individuals to participate in National & Local Paid Focus Groups, Clinical Trials, and Market Research assignments.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.

DoorDash is the #1 category leader in food delivery, food pickup, and convenience store delivery in the US, trusted by millions of customers every day.