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Job DescriptionDescription: Job Summary: Bones Chophouse and Bar is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by leading the cooks, pantry and utility persons. Ensure consistent preparation and presentation of menu items as well as the cleanliness and organization of the kitchen. In the absence of the Chef and Sous Chef, is in charge of the entire kitchen operation. Ensure all food preparation and presentation is to the specifications established by the Chef. A focus on living the Sanctuary Mission, Vision and Values are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive · Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level. · Complete Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists · Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste · Ensure all food preparation, supplies, products are properly received, handled, prepared and stored. · Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.). · Responsible for the kitchen during Sous Chef’s and Chefs absence. · Ability to cook, work and maintain ALL stations & assist wherever and whenever needed to ensure timely and smooth quality of service. · Maintain consistency of product with great attention to food quality, taste, and presentation. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Perform additional duties as requested by the Chef and/or Sous Chef. · Carry out supervisory responsibilities in accordance with organization policies and applicable law. · Assist Sous Chef and Chef in controlling food and labor costs. · Maintain high employee morale and a good reliable staff; motivate and train cooks. · Ensure that all employees maintain high standards of dress and personal hygiene. · Ensure proper maintenance and care is displayed by all employees toward equipment. · Always project a positive attitude; embrace and support the resort’s guidelines and procedures. · Assist in the break down/cleaning of all stations at the end of each meal prepared and at end of shift. · Avoid waste through the proper preparation and storage of food. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Must work well with support departments, to ensure product provided is prepared in a timely and at a high quality standard. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills. · Ability to work on slippery surfaces. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Must be responsible, insightful, detail oriented, and self-motivated. · Must be able to work flexible and long hours. · Ability to quickly deliver quality product while under pressure. · Requires extending arms, bending and stooping to reach materials. · Good communication skills, and able to not only manage but motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Related Work Experience Four years high-end kitchen experience and/or equivalent formal education is preferred. Experience with hospitality and customer service, preferred.

Job DescriptionDescription: Job Summary: Bourbon and Bones Chophouse - Old Town Scottsdale N Annex, is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $17 - 21 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Fry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description MAKE YOUR MARK AT OUR STEAKHOUSE, WHERE HARD WORK IS CELEBRATED EVEN HARDER! Black Angus was founded by Stuart Anderson in 1964. A rancher who knew his way around a horse, a range and a campfire, he was looking to share the simple ranch cooking he loved. It’s from him we learned to cook our steaks over fire, serve generous portions, and to create Memorable Dining Experiences for our Guests in 5 western states! Are you ready to Make your Mark? We are looking for BROILER COOKS who know how to provide a Memorable Experience for our Guests. Can you: • Present a warm, friendly and enthusiastic service-oriented attitude, • Complete all line set up work on a timely basis, • Maintain steam table items, refrigerated items and dry storage items, • Ensure that the kitchen is prepared to operate properly and efficiently during dinner shift, • Broil all items as ordered and handle re-fires and remakes quickly to ensure Guest satisfaction, • Direct backup personnel on timing of preparation for food items needed on the line, • Clean your own station and direct co-workers in their side work and assist if needed, • Perform any other duties as requested by Chef/Sous Chef/Manager, • Deal with complaints or problems with a positive attitude NO MATTER WHAT, • Collaborate with other servers and kitchen/bar staff in a friendly, professional manner, • Ensure a safe environment for Guests and Employees, • Perform these duties with a friendly, professional manner, • Provide state & locally required certifications If you answered yes to all of the above, let’s talk around the camp fire! We offer: • $125 clothing allowance, • 401(k) Retirement savings plan, • FLEXIBLE SCHEDULES to work around your personal life, • Referral bonus, • Career growth opportunity, • great discounts on great food, • awesome team members and Managers who care about you and our Guests! Here's to the night's you can't remember and the steaks you won't forget! Black Angus is an Equal Opportunity Employer! We use eVerify to confirm U.S. Employment eligibility.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $16 - $20 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $19 - 23 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule.

Job Description Requisitos del cocinero de línea • Minimo un 4 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requirements • Be at least 18 years of age., • 4+ years of Line Cook experience preferred, • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. A Day in The Life • Clean and sanitize work areas, equipment, and utensils, • Set up a workstation with all needed ingredients and equipment, • Cook and prepare a variety of food according to production guidelines and standardized Sicilian Butcher recipes, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilizes a variety of utensils, including knives, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Sicilian Butcher guidelines., • Properly store food by adhering to food safety policies and procedures, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Sicilian Butcher safety policies and procedures, including proper food safety and sanitation.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices We use eVerify to confirm U.S. Employment eligibility.

Job Description Requisitos del cocinero de línea • Minimo un 4 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina, • Debe ser organizado y con iniciativa propia Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requirements • Be at least 18 years of age., • 4+ years of Line Cook experience preferred, • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. A Day in The Life • Clean and sanitize work areas, equipment, and utensils, • Set up a workstation with all needed ingredients and equipment, • Cook and prepare a variety of food according to production guidelines and standardized Sicilian Butcher recipes, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilizes a variety of utensils, including knives, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Sicilian Butcher guidelines., • Properly store food by adhering to food safety policies and procedures, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Sicilian Butcher safety policies and procedures, including proper food safety and sanitation.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Assistant KM/Sous Chef responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Schedule kitchen staff shifts, • Price menu items in collaboration with the Restaurant Manager, • Order food supplies and kitchen equipment, as needed, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices (e.g. in refrigerators), • Keep weekly and monthly cost reports, • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Certification from a culinary school or degree in Restaurant Management is a plus, • Has worked with Pizza before and feels comfortable managing a pizza kitchen, • Knowledge of Dough production Benefits: • Medical, Dental, Accident, STD, Vision, Voluntary Life benefits offered, • Employee discount, • Health insurance, • Paid training

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionDescription: CAREERS AT DESERT HIGHLANDS GOLF CLUB/ASSOCIATION! Explore all of the employment opportunities available at the premier residential golf community in Scottsdale, Arizona. Desert Highlands is a private residential golf community that offers only the finest amenities and exceptional service to our exclusive members. Desert Highlands has been recognized as a Five-Star Platinum Club, ranked as #11 in the top 100 Golf Clubs, a Distinguished Emerald Club and one of America's Healthiest Clubs. Our employees are trained to be the finest, service-oriented employees in the Club industry. No matter the position, each employee represents the Club to Members and prospective Members. We are more than just an employer; we are a family serving a family. Mission: We provide exceptional experiences that instill pride in our community. Vision: Desert Highlands strives to be recognized as the finest member owned club community in the Nation. Core Values: Respect, Heritage, Dynamic, Community, Excellence, & Integrity Desert Highlands Association/Golf Club is looking to grow their Culinary Team and make it even more awesome than it already is! We’re seeking a dedicated Line Cook to assist in preparing high-quality dishes across all food outlets. You’ll maintain cleanliness, ensure timely delivery, and uphold preparation standards under the direction of our Executive Chef. JOB DESCRIPTION: Responsible for the set-up and preparation of all breakfast, lunch or dinner items served from the line. Reports to the Executive Chef and Sous Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepare and cook menu items accurately, following recipe cards, presentation standards, and portion control guidelines., • Ensure all food leaving the kitchen is of the highest quality before service., • Set up and maintain a clean, organized, and well-stocked station; verify station readiness at least 15 minutes prior to service., • Take inventory of station items and determine necessary prep; ensure all food items are properly covered, dated, rotated, and stored to minimize waste and maintain quality., • Monitor cooking times and temperatures to meet club standards and food safety protocols., • Collaborate effectively with kitchen staff and communicate special requests, changes, or quality concerns to supervisors., • Assist with receiving, storing, and rotating supplies; report inventory needs, temperature issues, or production concerns., • Support banquet and catering setup as needed; complete prep work such as chopping, portioning, and assembling during slow periods or as directed., • Attend all kitchen staff meetings and follow supervisor instructions at the start of each shift., • Follow all sanitation, health, and safety procedures for equipment use and cleaning., • Clean and restock station, equipment, and storage areas at the end of each shift; return unused food to proper storage and check out with supervisor before leaving., • Keep walk-ins and storage areas organized at all times; maintain par stocks, adjusting production based on business levels., • Adapt to schedule changes or shift adjustments to meet business demands., • Perform other duties as assigned. Requirements: Required Qualifications: • Culinary degree a plus but not mandatory, • Present a positive, professional image., • Must be self-motivated and customer service oriented., • Strong interpersonal as well as written and oral communication skills., • Reliable and predictable attendance.

Job DescriptionWith over 50 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. The Culinary Lead contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. The Culinary Lead reports to a Resident Chef.Job Duties and Responsibilities • Models and directs employees to ensure customer service standards are met., • Delivers and holds employees accountable for an exceptional cooking class experience at every class using recipes and game plans provided., • Contributes to an environment where employees are informed and capable by supporting and/or delivering training for all employees., • Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure sanitary conditions., • Ensures all food items are cooked and served at the correct temperature., • Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed., • Provides coaching in the moment and performance feedback to culinary employees., • Seeks opportunities to increase cooking class and retail sales and directs culinary employees to execute sales plans., • Anticipates and solves problems by taking decisive action, follows up with the Resident Chef., • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary., • Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data., • Appropriately partners with Resident Chef, HQ Culinary Team, Human Resources and other departments as needed or necessary., • Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office., • Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy., • May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks., • Additional responsibilities as assigned by Resident Chef.Essential Functions, • Ability to communicate verbally and work cooperatively with employees and customers., • Ability to remain in a stationary position for up to 3 hours at a time., • Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers., • Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to work a varied schedule in order to teach classes at different times of the day, week and year., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work., • Regular and predictable attendance., • Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs., • Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature.Experience and Required Qualifications, • 1-2 Years progressively responsible kitchen operations or kitchen management experience., • Culinary degree or equivalent Sous Chef experience considered in lieu of degree., • Valid Food Handlers / Food Managers Certification., • Must be at least 21 years old., • Familiarity with MS Office Suite (Word, Excel, Outlook)., • Demonstrated successful teaching and training experience., • Proven ability to drive sales and motivate teams., • Proven training and communication skills., • Proven leadership and financial management skills.Sur La Table Core Competencies for Everyone:, • Focus on the Customer: You inspire and delight your customers., • Be Genuine: Your communication style is respectful, effective and sincere., • Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action., • Take Ownership: You are committed, responsible and provide solutions., • Achieve Results: You meet and exceed goals and expectations.Pay Range & Benefits, • $19.00 - $20.00 per hour, • Employee Discount

Job DescriptionDescription: Brought to you by Hi Noon Hospitality, the group behind Buck & Rider, Pinyon is a high-end coastal Mediterranean restaurant inspired by the bold, vibrant flavors of the sun-soaked shores of Greece, Spain, and Southern Italy. We highlight the freshest local seafood, prime meats, and seasonal produce: expertly prepared over live fire. Our kitchen is driven by precision, passion, and an obsession with quality. Position Overview: We are seeking an experienced and skilled Cook with a strong background in Mediterranean cuisine and live charcoal cooking. Ideal candidates will have hands-on experience with a Josper charcoal oven or similar solid fuel equipment, and a deep respect for fire-driven cooking techniques. You’ll be part of a fast-paced, collaborative culinary team focused on excellence in execution and presentation. Key Responsibilities: • Prepare and execute dishes with consistency and finesse, particularly those cooked over live charcoal., • Operate and maintain a Josper or comparable charcoal oven with confidence and skill., • Work closely with the Executive Chef and Sous Chefs to execute the daily menu with precision., • Maintain proper food handling, sanitation, and safety standards., • Assist in daily prep, mise en place, and station setup., • Uphold the high culinary standards and seasonal sensibilities of the restaurant., • 2+ years of experience in a professional kitchen, preferably at a high-end restaurant., • Proven experience cooking over live charcoal or open flame., • Experience with a Josper oven or similar solid-fuel cooking equipment is a strong plus., • Familiarity with Mediterranean ingredients, flavors, and techniques., • Excellent knife skills, attention to detail, and a sense of urgency., • Team-oriented with a positive attitude and strong work ethic., • Health benefits for full-time employees, • Competitive pay based on experience, • Opportunities for advancement within a growing concept, • A collaborative and respectful kitchen culture Interested? Sign up on our website to join the Pinyon team — we’re compiling interest now and will reach out when hiring begins. Join a passionate team bringing the fire and soul of Mediterranean coastal cuisine to life. Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Craft Culinary Concepts State Farm Stadium Culinary Job Descriptions State Farm Stadium is a global entertainment destination and is the home of the Arizona Cardinals, Fiesta Bowl, Three Super Bowls, Two NCAA Final Fours, International Soccer Matches and a host of world-class concerts, events and catering. It was designed to embrace all that Arizona has to offer, while providing unparalleled live experiences. "MAKING SERVICE A PRIORITY BY PUTTING THE GUEST EXPERIENCE AT THE HEART OF EVERYTHING WE DO" Cook I TYPICALLY REPORTS TO: Executive Sous Chef/Chef de Cuisine/Culinary Leads STATUS: Part-time Hourly PRINCIPAL FUNCTION: This position is responsible for preparing and cooking premium food items that result in high quality of taste and appearance according to menus/BEO's, while keeping the guest experience at the heart of everything we do. As a Cook I, which requires greater experience and knowledge of all things culinary, you will help guide, direct and grow Cook II/Cook III/Prep Cooks ESSENTIAL RESPONSIBILITIES: • Observe and practice all established health and sanitation procedures., • Ensure all food products are prepared, held and served at correct temperatures., • Ensure the proper rotation, labeling and dating of all products., • Always use the proper utensils and portions., • Keep work area clean, sanitized, and organized., • Keep management informed of food quantities and quality in prep, on the line and in holding cabinets., • Coordinate menus/BEO's to ensure they are cooked timely, in correct vessels and with accuracy, • Assist with re-stocking of food items, FIFO, correctly label and date as needed., • Assist with receiving and stocking deliveries as needed, • Assist other positions when needed., • Perform all opening and closing procedures and cleaning, • May be assigned to work multiple stations throughout the shift., • Complete food time & temperature as logs., • Implement and follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas., • Ensure compliance with all applicable health and safety regulations., • Perform other related duties, tasks and responsibilities as required from time to time. QUALIFICATIONS/SKILLS: Requirements: • 2 years experience in premium food preparation in a fast-paced/high volume environment., • Superior knife skills and knowledge of kitchen equipment., • Must be able to interact verbally and listen attentively to co-workers and supervisors., • Ability to follow written, oral direction, prep lists and timelines., • Ability to work under pressure and independently., • Must have valid Maricopa County Food Handler's Card or equivalent., • Must have ability and desire to report to work on time as scheduled in an event driven team environment. OTHER REQUIREMENTS: Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays as driven by events.

Job Description Line Cook Hash Kitchen, The UNICORN of restaurant jobs brings you a QUALITY OF LIFE with PHENOMENAL PAY and WORK-LIFE BALANCE. • Enjoy EVERY NIGHT OFF!, • Career Growth, • Health, Dental and Vision Job Qualifications • Be at least 18 years of age, • 4+ years of Line Cook experience preferred, • Be a multitask master in a fast-paced environment, • Ability to recreate recipes per Hash Kitchen standards, • Knowledgeable about food safety standards and restaurant cleanliness, • Willing to go the extra mile to create the ultimate guest experience At Hash Kitchen you will work with passionate people to create and nurture a fun, positive work environment. You will go the extra mile to create the ultimate guest experience. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Hash Kitchen recipes, • Set up workstation with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Safely utilize a variety of utensils and kitchen equipment, including, knives, ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Hash Kitchen guidelines, • Properly store food by adhering to food safety policies and procedures, • Adhere to Hash Kitchen safety policies and procedures, including proper food safety and sanitation At Hash Kitchen, breakfast classics are remixed and reimagined! We are a buzzy brunchery with Instagrammable, creative daytime dishes and an exceptional, interactive build-your-own bloody Mary bar. Guests get to customize their cocktail from start to finish with house made bloody Mary mixes, house-infused spirits, and over 50 craft toppings. Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level atmosphere. Complete with social-media-worthy wall art and rotating guest DJ's and turntables on the weekends. Deta Horario de trabajo • Hora de Entrada 6 am a 330 pm de lunes a Viernes, • Sabado y Domingo de 6 am a 4 pm, • 40 horas por semana tiempo complete Responsabilidades de un cocinero de línea • Preparar ingredientes y cocinar como se indica en las recetas, • Asegurarse de que a tiempo establescido los ingredientes en la estación de trabajo esten listos cumpliendo los horarios de preparación para garantizar una entrega sin problemas, • Organizar y limpiar la estación de trabajo de acuerdo con el protocolo del restaurante, • Mantener limpia la estación de trabajo, incluyendo el equipamiento de cocina,, • Cumplir con las normas sanitarias, de salud y de higiene personal aplicables, • Garantizar la calidad y frescura de los ingredientes y productos, • Realizar tareas de linpieza adicionales que le asigne el supervisor de línea, el sous- chef o el chef ejecutivo Requisitos del cocinero de línea • Minimo un 1 años de experiencia cocinando en un restaurante,, • Comprensión de los métodos y procedimientos de cocina y habilidad en el manejo de cuchillos, • Capacidad de desempeñar tareas con precisión, rapidez y atención al detalle de platos, • Capacidad para leer y seguir instrucciones de cocina

Job DescriptionDescription: Job Summary: Bourbon & Bones Lounge – Square One Concepts, is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description Job Overview The broiler cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters and we’re here to celebrate your growth. We foster a culture built on five core values: • Positivity – Every one of us can change someone’s day for the better., • Transparency –We use transparency to help us make decisions through open dialogue, • Humility – We can always find ways to improve., • Fanaticism – We are passionate about the opportunity to turn every guest into a fanatic., • Thoughtfulness –We go above and beyond for our guests, our teams and communities. The Role: Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen after but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Job Description This position contributes to the Sanctuary on Camelback Mountain success by the general preparation and serving of assigned hot menu items, the cleanliness and organization of workstation. The individual must develop a sense of color, plating and taste, as most of the work is oriented toward eye appeal as well as taste, which is critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive · Assist in preparing items in assigned area, following designated recipes and production sheets. · Assist in the break down/cleaning of station at the end of each meal prepared and at end of shift. · Avoid waste through the proper preparation and storage of food. · Maintain high level of sanitation, organization and cleanliness. · Responsible for compliance with Maricopa County Health Dept. regulations on assigned station at all times. (i.e.: approved drink containers, utilizing sanitizer, refrigerator temperatures etc.). · Ensure proper maintenance and care is displayed towards all equipment. · Be familiar with the resort guidelines and procedures, and act accordingly. · Always project a positive attitude and a spirit of teamwork. Respect the priorities of others. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Perform additional duties as requested by the Chef, Sous Chef and/or Cook I. · Maintain high personal morale · Maintain consistency of product with great attention to food quality, taste, and presentation. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. · Must work well with support departments, to ensure product provided is prepared in a timely and at a high-quality standard. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and problem resolution skills. · Ability to work on slippery surfaces. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Must be responsible, insightful, detail oriented, and self-motivated. · Must be able to work flexible and long hours. · Ability to quickly deliver quality product while under pressure. · Requires extending arms, bending and stooping to reach materials. · Good communication skills and able to not only work as a team but motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude toward all resort guests and fellow co-workers. · Must be able to consistently deliver high quality product quickly and while under pressure. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent Current Food Handler’s Card. Culinary Education is preferred. Related Work Experience 2 years high-end kitchen experience. Experience with hospitality and customer service preferred.

Job DescriptionDescription: Brought to you by Hi Noon Hospitality, the group behind Buck & Rider, Pinyon is a high-end coastal Mediterranean restaurant inspired by the bold, vibrant flavors of the sun-soaked shores of Greece, Spain, and Southern Italy. We highlight the freshest local seafood, prime meats, and seasonal produce: expertly prepared over live fire. Our kitchen is driven by precision, passion, and an obsession with quality. Position Overview: We are seeking an experienced and skilled Cook with a strong background in Mediterranean cuisine and live charcoal cooking. Ideal candidates will have hands-on experience with a Josper charcoal oven or similar solid fuel equipment, and a deep respect for fire-driven cooking techniques. You’ll be part of a fast-paced, collaborative culinary team focused on excellence in execution and presentation. Key Responsibilities: • Prepare and execute dishes with consistency and finesse, particularly those cooked over live charcoal., • Operate and maintain a Josper or comparable charcoal oven with confidence and skill., • Work closely with the Executive Chef and Sous Chefs to execute the daily menu with precision., • Maintain proper food handling, sanitation, and safety standards., • Assist in daily prep, mise en place, and station setup., • Uphold the high culinary standards and seasonal sensibilities of the restaurant., • 1+ years of experience in a professional kitchen, preferably at a high-end restaurant., • Proven experience cooking over live charcoal or open flame., • Experience with a Josper oven or similar solid-fuel cooking equipment is a strong plus., • Familiarity with Mediterranean ingredients, flavors, and techniques., • Excellent knife skills, attention to detail, and a sense of urgency., • Team-oriented with a positive attitude and strong work ethic., • Health benefits for full-time employees, • Competitive pay based on experience, • Opportunities for advancement within a growing concept, • A collaborative and respectful kitchen culture Interested? Sign up on our website to join the Pinyon team — we’re compiling interest now and will reach out when hiring begins. Join a passionate team bringing the fire and soul of Mediterranean coastal cuisine to life. Requirements: E-Verify Requirement: Arizona mandates that all employers use the E-Verify system to confirm the employment eligibility of new hires.

Job DescriptionDescription: JOB SUMMARY As a Banquet Cook, you'll bring your culinary skills to the forefront, preparing and cooking high-quality dishes for a variety of events. You’ll work closely with our culinary team to deliver exceptional experiences, ensuring every dish is crafted with precision and care. If you’re passionate about creating memorable dining experiences and thrive in a fast-paced environment, we’d love to have you on our team. WHAT YOU’LL DO • Prepare and cook high-quality dishes according to banquet event orders, ensuring consistency, flavor, and presentation., • Assist in the creation of menus for special events, tailoring selections to meet guest preferences and dietary needs., • Maintain a clean and organized kitchen, adhering to all food safety and sanitation standards., • Collaborate with the culinary team to ensure timely preparation and service of meals during events., • Monitor food stock levels, minimizing waste, and ensuring all ingredients are fresh and properly stored., • Support the Executive Chef and Sous Chef in training new kitchen staff and maintaining a positive work environment., • Communicate effectively with front-of-house staff to ensure seamless event execution., • Take on additional duties as assigned by management to support the smooth operation of the hotel. Requirements: WHAT YOU BRING • Experience in a professional kitchen, preferably in a banquet or catering environment., • Strong understanding of food safety practices and kitchen sanitation., • Ability to work efficiently in a fast-paced environment while maintaining a high standard of quality., • Flexibility to work evenings, weekends, and holidays based on event schedules., • A team-oriented mindset with excellent communication skills. At HCW Hospitality, we create incredible experiences for every guest, every time. We build energetic communities that enhance lives, driven by innovation, authenticity, and a deep passion for service. We take pride in doing things right, with a team that’s committed to making every moment count. Build your future with us at HCW Hospitality, where excellence isn’t just expected—it’s celebrated. We’re an equal opportunity employer, committed to fostering an inclusive and diverse workplace.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program

Job Description Join the Culinary Revolution in Phoenix, AZ!

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1473544 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionDescription: Sous Chef – Èlephante Scottsdale Scottsdale, AZ | Full-Time Salary: $70,000–$75,000 + Bonus + Benefits Èlephante, a destination for upscale coastal cuisine and elevated hospitality, is expanding its culinary leadership team in Scottsdale. We are seeking an experienced Sous Chef to help lead our scratch kitchen in a high-volume, design-forward venue that serves 700–800 covers per shift and generates $15M+ annually. If you thrive in a fast-paced, high-expectation environment and are ready to contribute to one of Arizona’s premier hospitality experiences, we’d love to meet you. Position Summary As Sous Chef, you will support the Executive and Chef de Cuisine leadership in overseeing all back-of-house operations. From daily service to large-scale events, you’ll ensure execution, consistency, and excellence across every plate. This is a hands-on leadership role that requires culinary expertise, team-building finesse, and unwavering attention to detail in a fast-moving, high-pressure setting. Key Responsibilities • Lead back-of-house operations, ensuring quality, consistency, and guest satisfaction, • Oversee daily execution of service, catering, takeout, and off-site events, • Maintain safety, sanitation, and Department of Health compliance, • Manage scheduling, training, and performance of BOH staff, • Uphold recipe standards and ensure accurate, efficient food production, • Monitor BEOs, prep schedules, cover counts, and Fire Sheets, • Supervise all mechanical systems and kitchen equipment for proper function and compliance, • Participate in hiring, onboarding, and professional development of kitchen staff, • Drive menu planning, recipe development, and seasonal updates, • Collaborate with leadership team to manage food cost, labor, inventory, and purchasing systems, • Ensure proper completion of all opening, closing, and expediting procedures, • Communicate clearly during service to maintain pace, quality, and flow, • Lead by example, maintaining a professional, calm, and supportive demeanor under pressureEducation, Experience & Skills, • Completion of company-provided Sous Chef Training Program, • Food Handling Certification required, • Minimum 2–3 years of culinary leadership experience in a high-volume scratch kitchen, • Associate degree in Culinary Arts or equivalent hands-on experience preferred, • Strong foundation in team coaching, problem-solving, and kitchen operations, • Proven ability to thrive in fast-paced, high-pressure service environments, • Proficient with Microsoft Office, POS, and kitchen technology systems, • Highly organized, proactive, and attentive to detailPhysical & Scheduling Requirements, • Able to stand, bend, and lift up to 50 lbs for extended periods, • Comfortable working in hot kitchen environments and with cleaning chemicals, • Able to perform tasks requiring repetitive motion, • Available to work a flexible schedule including days, evenings, weekends, and holidaysCompensation & Benefits, • $70,000–$75,000 salary, based on experience, • Bonus eligibility based on performance, • Full benefits package including health insurance, • Paid time off and growth opportunities within a dynamic hospitality groupRequirements:

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1469338 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description Scope: The Sous Chef plays a key leadership role within the culinary team, supporting the Food & Beverage Director in overseeing all aspects of food production. This position ensures consistently high standards of food quality, presentation, and service while maintaining profitable operations and guest satisfaction. The Sous Chef also helps train and develop team members, enforces food and sanitation standards, and manages food and labor costs effectively. Qualifications Education: * Bachelor’s degree in Culinary Arts or related field preferred, or equivalent work experience. Licenses/Certifications: * Culinary certification or professional accreditation preferred. * Alcohol awareness and/or food service permit as required by local/state regulations. * Food safety certification in compliance with local health authorities and brand standards. Experience: * Minimum 5 years of culinary leadership experience in large-scale restaurant and banquet food production. * Strong financial acumen and computer literacy required. * Previous department management experience preferred. Physical Requirements * Ability to work long and flexible hours, including nights, weekends, and holidays. * Must be able to lift, carry, push, or pull up to 75 lbs occasionally and 50 lbs frequently. * Ability to stand for extended periods and work in hot and cold environments. Cognitive Requirements * Strong verbal and written communication skills. * Ability to make sound decisions quickly under pressure. * Strong problem-solving skills with the ability to anticipate, identify, and resolve issues. * Ability to prioritize competing demands and meet deadlines. * Comfort working with financial data, budgets, and cost control. * Strong leadership and interpersonal skills with the ability to motivate and mentor staff. Responsibilities * Lead daily culinary operations, ensuring exceptional food quality, consistency, and presentation. * Develop and execute menus for restaurants, banquets, and catered events with attention to variety, cost control, and guest satisfaction. * Supervise food preparation methods, portion control, garnishing, and plating. * Maintain compliance with health, sanitation, and safety standards at all times. * Assist with financial management including budgeting, forecasting, food costing, labor management, and inventory control. * Hire, train, and develop kitchen staff, fostering a positive and high-performing team culture. * Conduct ongoing training on safety, sanitation, and service standards. * Collaborate with the Executive Chef, F&B Director, Sales, and Banquet teams to plan and execute special events. * Ensure efficient scheduling and labor control to maximize productivity. * Oversee ordering, receiving, and storage of food and equipment, maintaining proper inventory levels. * Ensure proper use of FIFO method for inventory and compliance with requisition procedures. * Maintain cleanliness and organization of kitchen and storage areas. * Actively participate in property safety and loss-prevention programs. * Review and approve payroll, prepare reports, and attend/lead meetings as required. * Serve as Manager on Duty as scheduled. * Perform other duties as assigned by leadership.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: General Dynamics/Uber - 8201 East McDowell, Phoenix, AZ 85004. Note: online applications accepted only., • Schedule: Full time schedule; Monday through Friday, hours may vary. More details upon interview., • Requirement: Prior experience in banquet, catering, mass production, and chef test., • Pay Range: $25.00 per hour to $28.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1469076. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1469076 [[req_classification]]

Job DescriptionSUMMARY The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide Under the direction of the General Manager, the Sous Chef’s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards. • Quality Control each order for adherence to Corporate and Government guidelines., • Maintain consistency in food quality standards., • Rotate all products. Label and date all food in kitchen., • Use preventative maintenance with all kitchen equipment., • Must have experience with large scalable productions., • Train all kitchen staff on potential hazards and general safety and SOPs., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Carry company provided telephones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed., • Minimize the use of cell phone time by utilizing “walkie-talkie” functionality if available., • Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles., • Manager and Sous Chef experienced required., • Four-year culinary degree preferred., • Spanish speaker preferred., • Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment., • Current Safe Food Handling Certificate., • Strong knowledge of proper food handling procedures and government regulations regarding the food code., • Strong culinary skills, food safety, good purchasing and inventory skills., • Culinary preparation and excellent knife skills are a must., • Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential., • Leadership skills and looking to be hands on and growing a team and a market., • Spanish Speaker preferred., • Supervisory experience preferred., • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, including weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Sous Chef Upbeat, High-Energy Restaurant We are seeking an experienced and motivated Sous Chef to join the leadership team at an upbeat, fast-paced restaurant. This role is ideal for a hands-on culinary professional who thrives in a dynamic kitchen environment and is ready to step up when the Executive Chef is away. As Sous Chef, youll play a pivotal role in maintaining high standards of food quality, consistency, and presentation. You will oversee daily operations, support staff training and development, and ensure smooth execution of service. Key Responsibilities * Lead the kitchen team and manage operations in the absence of the Executive Chef * Ensure consistency and excellence in food preparation, quality, and presentation * Assist in menu development, recipe execution, and seasonal specials * Supervise, train, and mentor line cooks and prep staff to support growth and efficiency * Oversee inventory management, ordering, and cost control measures * Maintain a clean, organized, and compliant kitchen in line with health and safety standards * Collaborate with the Executive Chef to uphold the restaurants culinary vision and guest satisfaction Qualifications * Previous experience as a Sous Chef, Kitchen Manager, or strong Lead Line Cook ready for the next step * Strong leadership and communication skills, with the ability to motivate and guide a diverse team * Proven ability to handle high-volume, fast-paced service with composure * Knowledge of food safety standards and proper kitchen procedures * Creativity and passion for delivering memorable dining experiences * Flexible availability, including evenings, weekends, and holidays Compensation & Benefits * Competitive salary based on experience * Opportunities for career growth and advancement * Supportive and energetic team culture * Employee meal benefits and additional perks

Job Description Why The Global Ambassador * Competitive rates * Benefits available when you work 25 hours per week-including medical, dental, vision and more * Retirement savings program (with company match) * Paid time off * Be a part of a luxury property recognized for its exceptional service and unique guest experiences. * Work with a dedicated team committed to redefining hospitality in Phoenix. * Opportunities for career growth within an expanding, forward-thinking hospitality brand. Who We Are Hospitality refined for a global mindset. The Global Ambassador Hotel is a Michelin Key luxury destination in Phoenix, known for redefining urban hospitality. We offer a unique and sophisticated experience for our guests, combining exquisite service, luxurious amenities, and a vibrant community atmosphere. Our focus is on providing an extraordinary stay that sets new standards for luxury and service. Who You Are * Must have 3+ years high-volume restaurant management experience * Knowledge of F&B preparation techniques, health department rules and regulations * An open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset * Regularly communicates and collaborates with Culinary Partners and consultants for operational and menu changes * Highly organized multitasker who thrives in a fast-paced environment * Willingness to learn and accommodate changes in the industry * Professional, yet comfortable with candid & open to and acting upon feedback – all with the guest and employee experience top of mind * Highly responsive and collaborative, a team player who approaches work without ego * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Coach, lead and develop restaurant team The Global Ambassador is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. We use eVerify to confirm U.S. Employment eligibility.

Job Description Sous Chef Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Employee discounts, • Free food & snacks, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave Were looking for a high-level Sous Chef to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What Youll Do • Lead an extremely high-volume, scratch kitchen with precision and consistency, • Uphold brand standards in all recipes, techniques, and procedures, • Provide clear direction and coaching throughout shifts; train staff in real time, • Conduct regular line checks to ensure flawless execution and food quality, • Drive guest satisfaction by delivering memorable, chef-driven experiences, • Promote a fun, positive, and respectful work environment, • Collaborate with fellow managers to achieve restaurant-wide goals, • Assist with scheduling, interviewing, hiring, and training team members, • Step in on prep and line when needed , lead by example, • Help maximize profitability by managing inventory, ordering, COGs, and labor, • Benefits starting day one: medical, dental, vision, • Company-paid life insurance policy, • 2 weeks paid vacation + floating holidays, • Monthly dining comp at all Buck & Rider & Ingos Tasty Food locations, • Opportunities for advancement in a growing, innovative brand, • Employee referral program, • Paid training with tools for success, • Closed on Thanksgiving & Christmas to spend time with family, • 2+ years of culinary leadership experience in a high-volume setting, • Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials, • Proven ability to lead, coach, and develop culinary teams, • Excellent communication skills, both verbal and written, • Skilled with kitchen equipment and confident with knife work, • Ability to stand, walk, and work long hours in a fast-paced kitchen, • Current Food Handlers or ServSafe certification (or ability to obtain), • Steak & seafood knowledge is a plus, but the drive to learn is even better

Job Description Sous Chef – Upscale Casual New Restaurant Opening Scottsdale, AZ | $65,000 – $70,000 | Competitive Benefits About Us We are a new elevated neighborhood restaurant in Scottsdale, blending modern American cuisine with coastal Mediterranean influences. Our menu celebrates flavors rooted in the spice markets of Marrakesh, the kitchens of Southern Italy, the Iberian Peninsula, and Asturias — reflecting our chef-owner’s family journey. We’re passionate about creating an experience where every guest feels at home. Hospitality is our love language, and we bring that same spirit into our team culture. The Role: Sous Chef We are seeking a Sous Chef to join our leadership team and work closely with the Executive Chef to ensure excellence in all aspects of culinary operations. The ideal candidate is passionate about food, thrives in a collaborative environment, and has the leadership skills to inspire and develop a kitchen team. Responsibilities • Support the Executive Chef in daily kitchen operations, menu execution, and specials., • Lead and mentor line cooks, prep team, and dish staff with a focus on consistency, quality, and teamwork., • Uphold and enforce kitchen standards of cleanliness, organization, and food safety (HACCP compliance)., • Assist with ordering, inventory, and vendor relations to ensure cost efficiency and product quality., • Maintain high culinary standards in preparation, plating, and portioning., • Collaborate on menu development and seasonal dishes., • Step into the role of kitchen lead in the Executive Chef’s absence. Qualifications • 3+ years of experience as a Sous Chef or Kitchen Supervisor in an upscale casual or fine dining setting., • Strong leadership skills with the ability to train, motivate, and hold team members accountable., • Knowledge of Mediterranean and modern American cuisine a plus., • Proven ability to manage costs, control waste, and support efficient kitchen operations., • Excellent communication and organizational skills., • A passion for hospitality and creating memorable guest experiences through food. Why Join Heritage? • Competitive salary $65,000–$70,000 depending on experience., • Comprehensive benefits package (medical, dental, vision)., • Dining discounts and perks., • Opportunities for professional growth within a chef-driven, community-focused restaurant., • Be part of a passionate team shaping one of Scottsdale’s most exciting new dining destinations. Send your resume to Don Hutcheson. #ZRDH

Job Description Job Description Job Title: Sous Chef Concept Type: Fine Dining Location: Scottsdale, AZ Salary: $65,000-$70,000 per year Join a highly esteemed and innovative hospitality group known for redefining culinary excellence, service, and hospitality at its finest. With a culture grounded in collaboration, creativity, and an unwavering commitment to excellence, this organization nurtures its team members to thrive both personally and professionally. At the forefront of exceptional fine dining, it offers an environment that combines innovation with a dedication to unforgettable guest experiences. We are seeking a visionary Sous Chef to lead our fine dining restaurant concept in Scottsdale, AZ. This role is perfect for a driven chef passionate about creativity, innovation, and excellence in the culinary arts. With a salary range of $65,000-$70,000 this is an incredible opportunity for an experienced fine dining professional who values collaboration, leadership, and growth. Job Qualifications To thrive in this Sous Chef role in Scottsdale, AZ, candidates must possess: • A minimum of 5 years of experience in fine dining or upscale single-unit restaurant environments., • At least 5 years of executive chef leadership experience, managing teams in high-pressure settings., • Demonstrated creativity in crafting imaginative, visually stunning, and high-quality dishes., • Exceptional work ethic, with a willingness to commit to long hours, including weekends and holidays., • Strong attention to detail, including cleanliness, consistency, and precision in cooking., • Outstanding communication skills for managing staff and liaising with the management team. Bilingual preferred (Spanish). Job Responsibilities As the Sous Chef in Scottsdale, AZ, you will: • Curate innovative, seasonal menus reflecting the essence of fine dining, while using high-quality ingredients and masterful presentation., • Oversee every aspect of food preparation, ensuring consistency, freshness, and adherence to advanced cooking techniques., • Lead and inspire the kitchen team, fostering a collaborative, supportive, and motivating work culture., • Maintain rigorous quality control standards, guaranteeing every dish leaving the kitchen exceeds expectations in taste and presentation., • Optimize kitchen operations for productivity during peak service hours while maintaining an unwavering commitment to quality., • Collaborate with management to oversee food costs, inventory, and minimize waste without sacrificing standards., • Ensure the kitchen and its processes comply with local health and safety regulations, maintaining exceptional standards of cleanliness and hygiene., • Work closely with front-of-house teams to deliver a seamless and personalized guest dining experience. Benefits In addition to a competitive salary, the Sous Chef role in Scottsdale, AZ includes: • An exciting profit-sharing plan offering the chance to join in the success of our fine dining experience., • Access to a suite of health and wellness benefits, including medical, dental, vision, life insurance, short-term and long-term disability, and additional voluntary options., • Paid vacation and sick leave to support work-life balance., • Employee discounts across a curated selection of premium hospitality venues., • Exclusive access to events, shows, and other engaging activities., • A dynamic, collaborative work environment in one of the most attractive locations in hospitality. This is your opportunity to shine as Sous Chef in Scottsdale, AZ, leading an inspired team within an elevated fine dining environment. Share your passion, creativity, and expertise to create truly unforgettable experiences for our guests. To apply, please send your resume to John Wilcoxon. #ZRDH

Job Description Pay Grade: 13 Salary: $75,000 - $78,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • 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 patient satisfaction programs/activities, • ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave 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. CCL maintains a drug-free workplace. Req ID: 1473067 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we’re known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We’re looking for a high-level Sous Chef to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You’ll Do • Lead an extremely high-volume, scratch kitchen with precision and consistency, • Uphold brand standards in all recipes, techniques, and procedures, • Provide clear direction and coaching throughout shifts, train staff in real time, • Conduct regular line checks to ensure flawless execution and food quality, • Drive guest satisfaction by delivering memorable, chef-driven experiences, • Promote a fun, positive, and respectful work environment, • Collaborate with fellow managers to achieve restaurant-wide goals, • Assist with scheduling, interviewing, hiring, and training team members, • Step in on prep and line when needed , lead by example, • Help maximize profitability by managing inventory, ordering, COGs, and labor, • Benefits starting day one: medical, dental, vision, • Company-paid life insurance policy, • 2 weeks paid vacation + floating holidays, • Monthly dining comp at all Buck & Rider & Ingo’s Tasty Food locations, • Opportunities for advancement in a growing, innovative brand, • Employee referral program, • Paid training with tools for success, • Closed on Thanksgiving & Christmas to spend time with family, • 2+ years of culinary leadership experience in a high-volume setting, • Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials, • Proven ability to lead, coach, and develop culinary teams, • Excellent communication skills, both verbal and written, • Skilled with kitchen equipment and confident with knife work, • Ability to stand, walk, and work long hours in a fast-paced kitchen, • Current Food Handler’s or ServSafe certification (or ability to obtain), • Steak & seafood knowledge is a plus, but the drive to learn is even betterRequirements: