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Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Service Supervisor at McMurdo Station. As a Food Service Supervisor you are responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. TITLE: Food Service Supervisor SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY: $1,188 - $1,324 per week ESSENTIAL DUTIES: • Responsible for preparation and development of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall., • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Ensure the planning of daily food production needs and establish an effective leftover usage program., • Coach and train Production Cooks to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location. Assists and supervises in all areas of the kitchen, serving and dining areas. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment., • Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc., • Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations., • Plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules with direction from the Program Executive Chef., • Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems., • Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures., • Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions. Demonstrates excellent team and program development skills consistently. Actively demonstrates GSC values and leadership principles., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events., • Responsible for documenting and communicating daily operational and personnel information to Program Executive Chef., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments, • Assists in resolving disputes and counsel employees on issues., • Works closely with Program Executive Chef to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements., • Adequately and honestly track all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly, affected by this position's activities., • Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisor meetings., • Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly., • Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department., • Able to stand for up to twelve hours a day six days a week., • Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Performs other duties as required. EDUCATION: • High school education or GED required., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Join an innovative hospitality group known for its commitment to distinctive guest experiences and culinary excellence. This is a unique opportunity to lead the culinary team at a Southwestern cuisine-focused resort restaurant, manage a talented staff, and shape the menu for a renowned destination drawing travelers and locals alike. Enjoy a dynamic role with impact, influence, and growth potential in a stunning location. Executive Chef Benefits & Compensation • Competitive base salary around $100K plus a generous bonus structure, • Medical, dental, and vision insurance, • 401(k) with company match, • Short term and long term disability coverage, • Paid sick time, vacation, and holiday, • Proven leadership in a culinary management role; open to Executive Chefs or accomplished Executive Sous Chefs seeking advancement, • Strong communication, organization, and financial acumen, • Bilingual (English/Spanish) preferred, • Experience managing both à la carte and high-volume banquet operations, • Strong track record of cost control, budgeting, and menu development, • Demonstrated success in training, coaching, and mentoring culinary staff Executive Chef Day-to-Day Responsibilities • Lead, motivate, and develop a kitchen staff of 15 to deliver superior quality, consistency, and memorable culinary experiences, • Design creative, cost-conscious menus in collaboration with the Food and Beverage Director, • Oversee breakfast, lunch, dinner, banquets, and room service for a combined $5 million annual F&B program, • Manage inventory, purchasing, and food/labor costs to meet financial goals, • Ensure compliance with all safety, sanitation, and hygiene regulations, • Assess guest experience and satisfaction, maintaining a visible, approachable presence during service

Job Description For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Sous Chef: • Competitive Salary: $85,000 - $100,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 3 years experience as a sous chef/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • All applications to be received within 3 weeks ( insert date) of the job posting being opened, ( specific date will be added when job posting is opened)

Job Description Salary: 70000 to 81500 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 Job Summary The Performance Executive Sous Chef II for this account will improve player health and performance through the creation of nutritionally optimal meals and snacks for the players and coaches. The Performance Executive Sous Chef II will be responsible for overseeing the culinary performance staff. Will work to provide fresh, local, balanced, and nutrient-dense meals tailored specifically to the needs of the players and coaches. CHEF RESPONSIBILITIES: • Develop recipes, source, build and implement menus for all player, coach and staff meals and ownership needs, with a focus on nutrient-dense foods to optimize health and performance, • Implement procedures for serving food, as well as rotating and storing food within coolers, freezers, dry storage, etc. applying a FIFO approach (including labeling, dating, rotating, and screening products to meet food safety and organizational standards.) Development of guidelines for discarding or returning products that do not meet the organizational standards, • Synchronize and prepare lunches for the business and administration sector of the organization around the needs of player and coach meals during the off-season ATHLETE CENTERED APPROACH: • Knowledge of nutrition needs and demands of an athlete, • Collaborate with team dietitians as a multi-disciplinary team member of the performance nutrition department and advise on culinary methods and techniques for meals related to the athletes’ needs SKILLS & ABILITIES: • Comprehensive understanding of menu item specifics including, but not limited to, dietary restrictions, food allergies and intolerances, ingredients, preparation processes, holding and serving temperatures, and HACCP guidelines EXPERIENCE & EDUCATION: • A minimum of three (1-3) years of experience in a culinary management role within an athletic nutrition setting (ex. professional sports team, collegiate athletic department, or Olympic team setting) preferred., • Bachelors’ degree in culinary arts, nutrition, food science, and/or related field a plus Apply to Flik today! 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: 1492805 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Food Service Supervisor at the South Pole Station. As a Food Service Supervisor you are responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. TITLE: Food Service Supervisor SEASON: Austral Winter LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager ESSENTIAL DUTIES: • Responsible for preparation and development of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Plan, direct, and coordinate Sous Chefs, Steward Coordinator, and Production Cooks in overall activities of the kitchens, serving areas and dining halls for South Pole Station Antarctica; ensuring the highest level of quality and cleanliness to include the preparation and attractive/appealing presentation of food and beverage and the appearance of the dining hall., • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Ensure the planning of daily food production needs and establish an effective leftover usage program., • Coach and train Production Cooks to compile and order all required food products, supplies, resources, and materials; track the purchasing/delivery and ensure the daily availability of product/supplies to the food service location. Assists and supervises in all areas of the kitchen, serving and dining areas. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment., • Develop, maintain, and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work and travel schedules, etc., • Maintain client and customer satisfaction and good public relations through effective communication and feedback that provides opportunity for improved operations., • Plan, assign and direct employee schedules to include deployment, redeployment and weekly work schedules with direction from the Program Executive Chef., • Conduct training programs; monitor and evaluate performance; reward and discipline; and address complaints and resolve problems., • Maintain a safe, and healthy working environment ensuring a high degree of adherence to the ASC Environmental Health & Safety and Quality Assurance programs, HACCP, and ServSafe policies and procedures., • Consistently demonstrates professional skills in structuring assigned activities, teamwork, utilizing all forms of communications, implementing operational efficiencies, solving business problems, and making decisions. Demonstrates excellent team and program development skills consistently. Actively demonstrates GSC values and leadership principles., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events., • Responsible for documenting and communicating daily operational and personnel information to Program Executive Chef., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments, • Assists in resolving disputes and counsel employees on issues., • Works closely with Program Executive Chef to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements., • Adequately and honestly track all data related to metrics. Supports the achievement of ASC goals, contractual commitments and metrics, whether metrics can be directly or indirectly, affected by this position's activities., • Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisor meetings., • Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly., • Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department., • Able to stand for up to twelve hours a day six days a week., • Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses., • Performs other duties as required. EDUCATION: • High school education or GED required., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description We are seeking an Executive Sous Chef to join our award winning team! Our long standing catering company is hiring looking for the right individual to start immediately. We are a Very high volume kitchen with Very high food quality standards. The Executive sous chef is primarily responsible for the following: Responsibilities: • Oversee day-to-day culinary operations, • Creates and maintains a rigorous production schedule, • Monitors quality of food preparation and presentation and makes adjustments or corrections as needed, • Assist in the development of menu items, • Assists to standardize recipes and plate presentations, • Works with management to create a memorable experience for guests, • Previous management experience in high volume catering or restaurants, • Knowledge of cost and labor systems, • Passion for food, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionBiscuits & Berries' inspired signature service is consistently remarkable. We create one-of-a-kind experiences. Each customized menu is built on the aromas, the flavors, the aesthetic and the ambiance that leave an indelible impression on your guests. We prepare and assemble our artful fare on-site so that it’s fresh and tempting—served hot when it should be hot and chilled when it should be chilled. We use the highest quality ingredients and our dedicated staff is comprised of industry professionals from the top hotels, restaurants and hospitality schools. Whether your event is a corporate gala, business lunch for visiting dignitaries, birthday party, baby shower, engagement party or wedding reception, Biscuits & Berries is the only call you need to make.Biscuits & Berries' inspired signature service is consistently remarkable. We create one-of-a-kind experiences. Each customized menu is built on the aromas, the flavors, the aesthetic and the ambiance that leave an indelible impression on your guests. We prepare and assemble our artful fare on-site so that it’s fresh and tempting—served hot when it should be hot and chilled when it should be chilled. We use the highest quality ingredients and our dedicated staff is comprised of industry professionals from the top hotels, restaurants and hospitality schools. Whether your event is a corporate gala, business lunch for visiting dignitaries, birthday party, baby shower, engagement party or wedding reception, Biscuits & Berries is the only call you need to make.

Job Description Position Title: EXECUTIVE SOUS CHEF - DENVER, CO Salary: 75k - 80k annually CONSTANTLY CREATIVE. EXPERIENCES REIMAGINED. As Denver’s premier catering and event design company, Catering by Design is internationally recognized for our innovation, service, and results. With nearly 30 years in business, we’ve become known for crafting extraordinary menus, breathtaking décor, and unforgettable experiences that set the standard for Colorado’s most remarkable events.Our award-winning team brings creativity, professionalism, and passion to every event—from intimate gatherings and corporate functions to large-scale celebrations in Denver, Vail, Aspen, Colorado Springs, and beyond. Exceptional Experiences. Enlightened Décor. Passionate People. Inspired Results. Every member of our team plays a vital role in shaping the legacy of our company. We believe the next big idea can come from anyone, and we cultivate talent, expertise, and vision that continually push the industry forward.Designing and catering magnificent events isn’t just what we do—it’s who we are. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Coordinates activities of kitchen personnel engaged in preparation of food service, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Excellent interpersonal, customer service, and oral/written communication skills, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • High volume, complex foodservice operations experience - highly desirable Catering By Design is a division 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. Associates at Catering By Design are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Catering By Design maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

Job Description We are seeking an experienced and dynamic Chef who is passionate about seafood and dedicated to culinary excellence. For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: • Competitive Salary: $105,000 - $125,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Lead a team of culinary professionals focused on quality of product, consistency, and development., • Lead all roll out programs to the menu, seasonal items, and recipe changes., • Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews., • Ensures that all food products meet company recipe specifications for preparation and quality., • Oversees the pass and approves dishes before they go to guest tables., • Complete opening and closing duties as assigned to set up the day for success., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards., • Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures, • Monthly End of Period inventory (all kitchen), • Interface and communicate with GM on financial responsibilities, results and recipe adherence., • Creates and is responsible for execution of corrective action plans for kitchen., • Interviews and selects new kitchen crew, • Interacts with Guests - table visits, concerns, special requests, • Leads and is responsible for MIT training (classroom), • Minimum of 21 years of age., • 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M), • High school graduate., • Culinary training., • Ability to analyze financial reports., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches

Job Description POSITION: Food Service Supervisor SEASON: Austral Summer (Summer 2026-2027) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica REPORTS TO: Culinary Manager SALARY:$1,188 - $1,324 per week Currently seeking a Food Service Supervisor (Palmer Station) - Responsible for instituting and monitoring total quality control and quality assurance of the policies, standards and procedural implementations set forth by the food services department; employee issues; assisting and directing all positions as needed. ESSENTIAL DUTIES AND RESPONSIBILITIES: Functions as senior food services representative at Palmer Station. Displays strong leadership, communication and organizational skills in a diverse supervisory capacity. Motivates self and others in physically challenging and atypical work environment. Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department. Monitors daily food service operations regarding policy, personnel and production. Monitors overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events. Responsible for documenting and communicating daily operational and personnel information to Culinary Manager. Initiates and/or approves significant menu changes. Coordinates menu planning and adjustments; ordering and receiving of food. Monitors availability of ingredients; make adjustments when necessary. Coordinates placement of weekly food order among Sous Chef(s). Orders fresh produce as needed. Conducts weekly menu planning meetings with Sous Chef(s). Monitors compliance with safety and sanitation standards within the kitchen, serving area and dining area, in conjunction with the Culinary Manager. Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace. Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses. Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation. Monitors adherence to proper labeling and dating of food; adherence to recipes and proper cooking techniques. Responsible for personnel scheduling: deployment, redeployment and weekly work schedules. Communicates and coordinates with Sous Chef(s) daily for timely and efficient utilization of leftovers, production information and fresh produce. Assists in resolving disputes and counsel employees on issues that shift leaders are unable to resolve. Works closely with Culinary Manager to initiate progressive changes in the long-term and short-term operational goals of the food service department; may involve research and technical writing. Responsible for disseminating information to personnel as needed for efficient daily operations. Performs duties in support of Infrastructure and Operations Division metrics. Trains and orients subordinate employees on performance, documentation and activities that affect the achievement Infrastructure and Operations Division metrics. Adequately and honestly track all data related to metrics. Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, affected by this position's activities. Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC. Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation. Ensures that all subordinate employees are trained and understand ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Maintains documentation as necessary to meet these requirements. Works to achieve ASC goals and contractual commitments Participates in and/or conducts inter- and intra- departmental meetings as required, including but not limited to weekly safety meetings, weekly production meetings, and weekly supervisors meeting. Assists and supervises in all areas of the kitchen, serving and dining areas. Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; make adjustments accordingly. Monitors and augments instruction to all personnel on the proper use, care and cleaning of equipment. Assigns tasks and projects to personnel in addition to their daily tasks to maintain the overall organization of the food service department. Informs Sous Chef(s) of all events that cause population fluctuation at primary and satellite dining areas. Plans and organizes meals for special occasions. Monitors the planning, ordering, preparation, service and clean-up of all food-related functions involving Distinguished Visitors to Palmer Station. Able to stand for up to twelve hours a day six days a week. Able to lift up the safety regulation maximum from the floor to a table or cart in a safe manner. Ability to manage and follow through over winter projects as needed. Performs other duties as required. EDUCATION: High school education or GED required. Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required. Five years supervisory experience in a high volume food service capacity accepted in lieu of degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica. Valid driver's license required. EXPERIENCE: Minimum of 7 years cooking experience, with 3 years supervisory responsibilities in high volume (not including convenience or fast food) facilities is required. Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily. With an extensive wine cellar, locally sourced menu items and craft cocktails, our modern restaurant welcomes you in to a dining experience you won’t forget! We’re confident about our company’s future and we recognize we need to hire the very best and brightest professionals to maintain our long-term goals. Take advantage of this amazing career opportunity as an Executive Sous Chef! Apply today for our location in Denver, Colorado. Title of Position: Executive Sous Chef Job Description: Our Executive Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments and maintaining consistent top quality ingredients in every dish, every time. The Executive Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Executive Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met. Benefits: • Competitive Starting Salary, • Medical/Dental/Vision Insurance, • 401k, • Bonus Potential, • Closed 6 days a year (New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas) Qualifications: • Minimum of 3-5 years current experience as a salaried Sous Chef in an Upscale or Fine Dining concept, • Culinary Degree required for this position, • Steakhouse background strongly preferred, • High volume background - must have Sous Chef experience in restaurants doing over $5 million in sales per year, • Ability to maintain high levels of food quality, consistency, and hygiene, • Strong leadership, communication, and organizational skills, • Hands-on with hiring, training, and developing hourly employees, • Excellent work ethic and drive to succeed, • Executive Sous Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.)Company DescriptionSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have... more choicesSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.\r\n\r\nOur national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience.\r\n\r\nAt Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive.\r\n\r\nWe want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients.\r\n\r\nAt Gecko Hospitality, you certainly have... more choices

Job Description Executive Sous Chef Upscale Concept – Now Hiring Salary: $75,000 - $85,000 + Benefits and Bonus Packages Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily. With an extensive wine cellar, locally sourced menu items and craft cocktails, our modern restaurant welcomes you in to a dining experience you won’t forget! We’re confident about our company’s future and we recognize we need to hire the very best and brightest professionals to maintain our long-term goals. Take advantage of this amazing career opportunity as an Executive Sous Chef! Apply today for our location in Denver, Colorado. Title of Position: Executive Sous Chef Job Description: Our Executive Sous Chef will be challenged every single day. The person in this position will assist the Executive Chef in educating and mentoring the kitchen staff, keeping them up to date with any menu adjustments and maintaining consistent top quality ingredients in every dish, every time. The Executive Sous Chef must be able to build top line sales and guest counts through the delivery of a competitively superior team that will be recruited, trained and mentored by the Executive Sous Chef. Responsibilities will also include maintaining proper food safety and sanitation procedures are being met. Benefits: • Competitive Starting Salary, • Medical/Dental/Vision Insurance, • 401k, • Bonus Potential, • Closed 6 days a year (New Year's Day, Memorial Day, Independence Day, Labor Day, Thanksgiving, Christmas) Qualifications: • Minimum of 3-5 years current experience as a salaried Sous Chef in an Upscale or Fine Dining concept, • Culinary Degree required for this position, • Steakhouse background strongly preferred, • High volume background - must have Sous Chef experience in restaurants doing over $5 million in sales per year, • Ability to maintain high levels of food quality, consistency, and hygiene, • Strong leadership, communication, and organizational skills, • Hands-on with hiring, training, and developing hourly employees, • Excellent work ethic and drive to succeed, • Executive Sous Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Apply Now - Executive Sous Chef located in Denver, Colorado! For immediate consideration, e-mail your resume to today

Job Description Sous Chef – Remote Luxury Ranch in Wyoming Bring your culinary leadership to a premier destination surrounded by Wyoming’s breathtaking wilderness. As a Sous Chef, you’ll uphold the highest standards of food quality and hospitality while coaching a talented team in an immersive guest-facing environment. This is a rare chance to thrive in a close-knit, high-performance culture far from the crowds. Sous Chef Benefits & Compensation • Excellent base salary with generous bonus program, • Medical, dental, and vision insurance effective Day 1, • 401(k) plan with employer support, • Complimentary associate wellness program The Chef is directly responsible for all aspects of daily food preparation in all areas of the hotel where food is served including any associate or vendor feeding supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef. The following is a sample list: • Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit., • Interview, hire, as directed & train and manage all culinary staff on a daily basis, • Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance, • Help Organize, Oversee and Manage all Food prep operations in Daily Operations, • Help Create all menus, recipes, use records,, • Help organize and execute menu implementation list and timelines, • Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW, • Support the Chef, Sales Dept, E.M., and outlet FOH in the Food and Beverage marketing and sales programs, • Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned, • Check freshness of foods and ingredients, ensure all recipes and portion use records are followed, • Monitor all Food related expenses and ensure budgeted levels are achieved, • Monitor all guest corporate feedback scores and conspire for positive influence on rankings, • Foster a climate of cooperation and respect between coworkers, • Mentor all associates for career development and advancement Sous Chef Preferred Background & Skills • Valid food handler card, • Hands-on mindset—this is not an office role, • Desire to live and work in a remote, scenic location

Job Description Position Title: Sous Chef Pay 11 Reports To: Salary: $60,000-$65,000 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. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary 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: 1500466 Flik Hospitality Group Jenah Freeman [[req_classification]]

Job Description Pay Grade: 11 Salary: $70,000 - $74,000 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 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. 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, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1492615 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Salary: $68,500.00 - $70,000.00 Other Forms of Compensation: N/A 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: 1488689 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a McMurdo Station Sous Chef. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. TITLE: Sous Chef SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,029 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance. Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR NpSpt2fMHR

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Denver, CO As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Job Description For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Sous Chef: • Competitive Salary: $70,000 - $85,000 based on experience + realized bonus, • Paid Vacation and Sick Days, • Dining Discount for you and up to 5 guests, • 401k with a Match, • Education Reimbursement Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: • Complete opening and closing duties as assigned to set up the day for success., • Creating prep lists for all kitchen crew., • Support the preparation of all food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards., • Develop all kitchen crew for cross training and promotion., • Participate and lead roll out programs to the menu, seasonal items, and recipe changes., • Supports the corrective action plans for kitchen., • Participates in interviews and selection of new kitchen crew., • Interacts with Guests - table visits, complaints, special requests., • Minimum of 21 years of age., • 2 year experience as a cook supervisor/sous/kitchen manager., • High school graduate., • Any formal culinary training., • Ability to analyze and participate in financial planning., • Ability to 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 lift up to 40 lbs., 10-20 is typical, • Ability to carry up to 120 feet, • Ability to reach up to 6 feet, 4 is typical, • Ability to work off counter heights of 36 - 42 inches, • Ability to move through 24 inch aisles and spaces as small as 12 inches Application Deadline: • All applications to be received within 3 weeks ( insert date) of the job posting being opened, ( specific date will be added when job posting is opened)

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a South Pole Station Sous Chef. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. POSITION: Sous Chef SEASON: Austral Winter LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,008 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license required., • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Sous Chef at Palmer Station. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. TITLE: Sous Chef SEASON: Austral Summer (Summer 2026-2027) LOCATION: Palmer Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,008 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job DescriptionDescription: Denver is an esteemed culinary destination within the heart of Denver, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at [Insert Restaurant], you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: • Taste food items routinely to ensure consistency and conformance to recipes and appearance standards., • Provide special attention to special guests and those with special needs., • Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions., • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures., • Purchase food orders, ensuring proper quality and quantity of food items are available at all times., • Create daily specials in keeping with the restaurant’s style., • Maintain product quality standards and consistency through hourly kitchen personnel., • Step in as acting chef in any position necessary., • Work the line when necessary., • Use daily kitchen notes to communicate with the management team., • Establish open lines of communication between FOH and BOH at all times., • Collaborate with FOH personnel on menu changes, specials, and information regarding shortages., • Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge., • Lead by example and motivate through positive reinforcement., • Strive for guest satisfaction—maintain the goal of creating positive guest experiences., • Maintain the integrity of every dish, regardless of time, price point, or level of difficulty., • Organize and operate an efficient, professional service., • Train and motivate all kitchen personnel in restaurant policies, procedures, and rules., • Hold kitchen staff accountable for not following policies and procedures., • Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff., • Discipline and terminate staff as needed., • Onboard new employees and ensure proper documentation is completed., • Verify new employees in the online system., • Provide positive feedback and constructive criticism as appropriate., • Develop culinary talent by coaching and mentoring hourly staff., • Maintain positive attitudes about all culinary aspects of the restaurant., • Maintain all proper documentation of disciplinary actions and incident reports., • Create and/or oversee the creation of the restaurant BOH Schedule., • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep., • Ensure all food items are properly prepared., • Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw., • Orient, motivate, train, and educate all prep staff., • Maintain the highest standards of quality and consistency with all prepped products., • Sample food items daily to ensure consistency and conformance to recipes and standards of appearance., • Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate., • Update and organize the recipe book as needed., • Update new and revised recipes. Benefits: • Competitive salary., • Health, dental, and vision insurance., • Opportunities for professional growth., • Employee discounted dining., • Paid sick leave, paid birthday, and Parental Leave., • High school diploma or GED., • Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position., • Able to work well under pressure and be self-motivated., • Good organizational, time management, and delegation skills., • Strong written and verbal communication skills., • Spanish-speaking skills would be a definite plus.

Job Description Salary: $30.00 - $31.00 Per Hour Other Forms of Compensation: N/A 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: Supervises and participates in the preparation and service of food and beverage items in adherence to company standards. Essential Duties and Responsibilities: • Oversees and participates in the preparation and service of food and beverage items while meeting standards for presentation, sanitation, safety and portion control., • Assumes responsibility for kitchen in absence of Executive Chef., • Communicates with customers to describe menu preparation, answer questions and resolve concerns; communicates customer comments and operational needs appropriately through the organization., • Helps with menu planning and ordering following appropriate company programs and initiatives., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Assigns duties to associates for efficient operation of the kitchen; ensures timely and efficient meal service to all service areas., • Conducts periodic and regular inspections to monitor quality of food preparation, service, cleanliness and sanitation of production and service areas, appearance of equipment and associates; takes appropriate corrective action when appropriate., • Supervises and participates in the service of food and beverage orders; ensures the delivery of exemplary customer service and no service delays., • Supervises associates, including training, scheduling, assigning and directing work; conducts pre-shift meetings., • Participates in performance management of associates, including appraising performance, rewarding and disciplining associates and resolving concerns. 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: 1502965 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description A national gourmet burger restaurant is looking for an energetic and talented Kitchen Manager to assist with the pre-opening development and daily operations of its first restaurant in the Las Vegas Valley. The award winning casual concept features the signature gourmet burgers and a large selection of draft beers on tap. The concept is a destination restaurant with over 16,000+ Yelp! reviews across its other stores and has been featured on Zagat's Review, NBC Los Angeles and Business Insider. The successful candidate will have culinary and management experience. We’re looking for a creative, motivating professional who doesn’t mind contributing to prep work or delivering food when necessary, but who won’t be afraid to delegate. You will report to the Restaurant Manager and have the opportunity to hire and train staff. The job requires approximately 50 hours per week with some nights and weekends each month. Major Responsibilities: • Manage operations including kitchen staffing, supplies inventory, food and health quality meets restaurant standards., • Perform daily pre-shifts to educate team members on new menu items and enforce standards., • Order supplies for food and ingredients base on shifting demands, ensuring adequate supplies and reducing wastage., • Hire and train kitchen staff and foster teamwork and team spirit between kitchen staff and FOH staff., • Create staffing schedules to ensure adequate staffing during rush., • Schedule and oversee necessary maintenance and repairs for equipment, • Develop deep cleaning schedule to maintain a clean working kitchen., • Assist General Manager with menu changes and development of seasonal items., • Respond personally to guest questions and complaints., • Work diligently to control food labor cost related to the kitchen., • High School Diploma required; some college or hospitality background preferred, • A proven drive for quality food and clean kitchen environment, • Ability to problem solve and handle high stress situations in a fast paced environment, • 2 - 3 years of experience in a position of increasing responsibility in the hospitality industry, • High motivation with strong interpersonal, organizational, and time management skills, • Proficiency in Microsoft Office Suite software, Applicant Tracking Systems, and Aloha POS preferred, • Excellent written and verbal communication skills, • Strong leadership and assessment skills, • Able to act quickly and decisively, • Ability to lift up to 50 pounds, • Willingness to work irregular hours, nights and weekends, while on your feet, • Ability to demonstrate and teach the company’s mission and culture, • ServSafe Manager’s Certificate or Food Handler Certificate, • Responsible Alcohol Service Certification (TAM card), • Ability to pass liquor background check for key employee status

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a South Pole Station Sous Chef. As a Sous Chef your job responsibilities include- Supervise, train and work with Production Cooks to produce high quality, large volume meals including breakfast, lunch, and dinner, desserts, breads, and pastries; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist Food Service Supervisor (FSS) and others as necessary. POSITION: Sous Chef SEASON: Austral Summer (Summer 2026-2027) LOCATION: South Pole Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctic ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for preparation of all items on a 35-day menu cycle, (or variations thereof), holiday menu items and food required for special occasions., • Communicates and coordinate with other Sous Chefs and/or Food Service Coordinator daily for utilization of leftovers, production information and timely usage of fresh produce., • Responsible for tasting, flavor adjustments and presentation of foods, • Educates staff on and monitor proper cooking techniques and holding temperatures of food., • Confers with Food Service Coordinator daily on production schedule and weekly during menu planning meetings, • Conducts daily production meetings with Production Cook to give an overview of the day's menu and assign tasks for production and service., • Responsible for coordinating, monitoring and expediting batch cooking methods before and during services, • Produces baked items as scheduled., • Supports deli operations, and flight meals; and provide baked items for specialty functions., • Educated on and monitors proper baking techniques, presentation of products and appropriate oven temperatures., • Anticipates need for and oversee preparation of alternate menu items if the population's consumption exceeds production of a primary menu item., • Able to cook in a setting that is open/displayed to the customers, • Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Displays strong leadership, communication and organizational skills in a supervisory capacity; must be self-motivated and have the ability to motivate others in challenging and atypical working environments., • Able to develop a cohesive team unit from a diverse population, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Coordinates with Food Service Coordinator on proper thawing procedures: selected products, quantities, and timing, • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers, • Places weekly food order with Food Service Coordinator for menu items produced on that shift; place specialty bread orders with Baker in a timely manner., • Records quantities of all food items prepared, served and discarded as required by the Food Service Coordinator, in accordance with approved waste management guidelines., • Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Coordinates with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Performs duties in support of Operations Division metrics. Train and orient subordinate employees on performance, documentation and activities that effect the achievement Operations Division metrics., • Adequately and honestly track all date related to metrics., • Supports the achievement of ASC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provide documentation to these divisions as necessary to ensure adequate and legal documentation., • Provides direct support, using staff resources if necessary, to the achievement of all metrics related to ASC, • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Able to stand up to 12 hours, • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner, • Performs other duties as required Physical Qualifications: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility 75% or more of the time. The employee is occasionally required to remain in a stationary position for at least 50% of the time. The employee frequently is required to maneuver self to be able to reach product and/or materials needed for task. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, occasionally lift and/or move up to 50 pounds. The employee is on occasion required to determine quality of flavor, appearance, and texture of product. The employee must be able to perceive oral and written instructions in the form of text, writing, graphs, charts, and/or video, and other forms of communication. Must have capacity for exposure to long hours, days, and weeks away from home. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Three years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license required., • Valid U.S. Passport EXPERIENCE: • Minimum of two years Sous Chef/food service management experience, • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a South Pole Station Sous Chef. As a Sous Chef (Field Camp) you are responsible for producing high quality meals, in accordance with fluctuating population; maintain clean and sanitary work areas, equipment and tools in a professional manner; assist others as necessary. Possibility of being only cook at field camp with limited cooking facilities. POSITION: Sous Chef Field Camp SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica Field Camp SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $905 - $1,008 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Displays strong leadership, communication and organizational skills; must be self-motivated and have the ability to motivate others in challenging and atypical working environments. Able to develop a cohesive team unit from a diverse population. Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment., • Ability to adapt to difficult situations and limited resources during camp set up and take down., • Accommodate extended working hours during these time periods., • Monitor water level in kitchen. Assist in facilitation of keeping snow continually supplied to snow melter or stock pot for water production., • Monitor condition and stock of food at outside food storage locations, shovel excess snow, as needed., • Coordinate with Food Service Supervisor (if present) on weekly food-pulls from cargo line and freezer cave., • Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation., • Monitor and provide snack items for warming huts., • Monitor access to freezer cave and assist in keeping doors free of snow., • Creatively utilize leftovers and use fresh produce before it spoils., • Properly seal and transport kitchen waste to waste line. Assist in monitoring waste area in galley., • Responsible for tasting, flavor adjustments and presentation of foods., • Monitors proper cooking techniques and holding temperatures of food and proper labeling and dating of food., • Prepare alternate menu items if the population's consumption exceeds production of a primary menu item. Honors requests for late arrivals via plated food held in warmers or by keeping the service line open., • Prepare weekly menu and confirm availability of ingredients. Keep track of inventory and inform Food Service Supervisor or Camp Supervisor of low supply, maintaining awareness of length of time field camp remains open. Able to follow standardized recipes, as well as develop high-volume recipes as needed., • Responsible for all aspects of safety and sanitation in the kitchen, including proper instruction and monitoring of equipment usage and safety procedures, timely cleaning of all equipment and proper organization of dry storage and refrigerated areas., • Ensure camp personnel and scientists are sufficiently instructed on cleaning duties and adequately supplied with cleaning items., • Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner., • Able to stand up to 12 hours., • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace., • Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses, • Performs other duties as required. EDUCATION: • High School education or GED., • Graduate of a culinary arts or apprenticeship program to provide production of broad range menus required., • Five years additional supervisory experience in a high volume food service capacity accepted in lieu of a degree. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of five years cooking experience in high volume facilities if field camp has only one culinary team member., • Minimum of three years cooking experience in high volume facilities if working under a Food Service Supervisor., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management supp ort. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description The Dishwasher is the back bone to our business. They are solely responsible for the circulation of all our tools. They ensure all the dishes, glasses, silverware, and kitchen equipment is clean and ready to use when ever needed. They ultimately support all areas of the restaurant and ensure the flow of our business is not interrupted. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($19 - $21/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description 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. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($20-$26/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • 1 year of experience as a restaurant cook, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with 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 • Prepare necessary food items for meal period and next service, • Complete opening/closing duties as assigned, • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas, • Cook for scheduled meal period, • Alert Chef or Sous Chef to any deficiencies of food items, • Notify management of any pertinent information related to shift activities Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionBenefits: • 401(k), • Dental insurance, • Employee discounts, • Health insurance, • Vision insurance, • Opportunity for advancement, • Wellness resources Line Cook 1 Position Overview Line Cooks work to prepare food, help kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. This position also arranges, prepares and break downs their station while maintaining the uppermost hygienic standards. Line Cooks report to the Chef de Cuisine, Sous Chefs, and Kitchen Managers and are expected to work in tandem with the Sous Chef, other Line Cooks and the rest of the back of house staff. Core Duties & Responsibilities: Maintain a strong sense of ownership of entire culinary offerings provided by Gin & Luck (G&L) Execute Culinary offerings with a high level of precision and care Assist Culinary management in all special projects, kitchen operations and menu development Maintain effective communication with culinary management team, FOH management team, and all staff Assist in oversight of kitchen staff programming (service and hospitality standards) to ensure all duties are met and exceeded Maintain patron satisfaction by executing, evaluating, and auditing food, beverage, and service offerings Maintain complete knowledge of products and specifications. This includes ingredients, descriptions, sourcing, brands, allergens, etc. Use heightened awareness on any allergy table, and work to code according to our allergy standards Provide inspiration and creative influence to the Culinary Team in keeping with G&L Core Values Maintain Company policies and standard operating procedures (SOP) Comply with sanitation standards and procedures according to health and legal regulations Assist in maintenance of facility and provide opportunities for improvement Catch up on all internal communication via Slack before your shift Approach each shift with a positive attitude, a willingness to learn and ready to contribute to the teams overall goals Always check in with any staff working in your respective space on arrival, see if you can help with anything before beginning your assigned duties Complete other duties as assigned by management Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties & Responsibilities: Communicate with Culinary Management nightly in Post Op about any opportunities to improve function and product of Kitchen Provide leadership to kitchen team in Executive Chef and Sous Chefs absence Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra. Work proactively with Event staff to execute all events to Gin & Luck standards Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs Update knowledge and skills by participating in staff training opportunities Have a focus on always continuing your education and in all facets of our business Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them G&L's expectations, steps of service steps, and standards operating procedures. Act in a professional manner and represent Death & Co / Gin & Luck graciously whether you are in house, traveling, or at another local establishment Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations Required Qualifications: Previous experience working as a Line Cook or in a similar culinary role Demonstrates solid understanding of cooking techniques, flavor profiles and food safety practices Attention to detail and the ability to maintain consistency in food quality and presentation Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, broilers, fryers, and other essential culinary tools Outstanding communication skills with the ability to interact effectively with team members Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings Patience and adaptability Self-motivated and a team player High ethics, hard worker, and a great sense of humor Desired Qualifications: Have 2-3 years of Line Cook experience in a high-volume establishment Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Demonstrate the Core Values of Gin & Luck Curiosity: We learn and improve through active observation and creative problem solving. A.B.K.: We anticipate, prepare and execute with intention. Pursuit of Excellence: We will forever be chasing excellence, even when we sometimes fail. It is a pursuit without end. Contagious Joy: When we're having fun, it emanates out and influences our work and the people around us. Connection: We build relationships through intuition, empathy, and transparency What We Offer: Gin & Luck strives to create a welcoming, nurturing and understanding culture. We want all employees to feel valued through their work/life balance and compensation. Compensation for this position is $22/hour plus a point percentage of full house tip pool based on hours worked per shift. Medical, dental, vision, 401k and life insurance are included in our benefits package for full-time/part-time employees. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, gender identity, sexual orientation, age, religion, disability status, protected veteran status, or any other characteristic protected by law. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. The duties of this position may change from time to time. Gin & Luck reserves the right to add or delete duties and responsibilities at their discretion.

Job Description The Prep Cook is one of the most important positions we have in the kitchen to ensure recipe adherence, quality control, and overall sanitation. As a prep cook, you will be the partner of the cooks and work closely with the opening managers to set up each shift for success. You will be cross trained in all recipes and work in a fast paced environment. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($20-$23/hour), • Qualifying sick leave according to the state/city regulations, • An RTD bus pass for unlimited rides!, • Free "Family Meal" on your working shift, • Tenure incentive, • Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount 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. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description If you are looking to join a fast-growing, exciting company, then check us out! Butler Hospitality is operating the Food and Beverage Departments with our partner hotel Crowne Plaza, JFK. We are currently hiring for the following positions: Sous Chef, Line Cooks and Prep Cooks Porters Expeditors Full-time & Part-time US-based positions! Reasons to come work for us! We offer • Competitive Wages for all positions, • Health, dental and vision, 401k plan,, • Flexible Shifts Available, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Resume (if possible), • References (with name, phone number, and/or email address, • Proof of COVID-19 vaccination or willingness to receive vaccination is required Butler Hospitality is a tech-driven hospitality company that has redefined room service. We take over the Food & Beverage Departments for our hotel partners and run their room service operations. We are serving over 40,000 rooms in some of the most popular cities in America, New York City, Chicago, and Miami. In the upcoming year, we will expand our operations from Washington D.C to Denver. We also have growth opportunities for leadership positions. Please visit our Instagram and Linkedin for more information and updates. #LI-DNI Powered by JazzHR xbgsytqc7Q

Job Description The oyster bar is the heart of our culinary experience. As the oyster cook you will be in the main dining room interacting with guests and preparing raw bar dishes for guests throughout the restaurant. You will have the ability to work with seasonal, pristine, fresh products daily. You are an ambassador for all seafood and share your knowledge with guests who dine around the oyster bar. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ($19 - $21/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free “Family Meal” on your working shift,, • Tenure incentive Cross training opportunities, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount ESSENTIAL QUALIFICATIONS 18 years of age High School graduate Food Handlers Card Ability to satisfactorily communicate verbally in English with management and co-workers. Ability to maintain complete knowledge of correct maintenance and use of equipment. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team. Ability to train others on process, prep, and culture. ESSENTIAL JOB FUNCTIONS Communicate with all Guests regarding raw bar products and service the guests sitting at the oyster bar stools Prepare necessary food items for meal period and next service Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas Complete opening/closing duties as assigned Remove soiled wares from station as assigned and transport to dishwashing area Alert Chef or Sous Chef to any deficiencies of food items Follow maintenance program and cleaning schedule Notify management of any pertinent information related to shift activities Alert Chef or Sous Chef to any maintenance needs or safety hazards Equal Opportunity Employer Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an Are you hooked yet? We accept on-going applications

Job Description 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. We keep it reel! This is what we bring to the table: • Competitive Hourly rate ( $20-$26/hour), • Qualifying sick leave according to state/city regulations, • An RTD bus pass for unlimited rides!, • Free "Family Meal" on your working shift, • Tenure incentive, • Cross training opportunities, • Teamwork/Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Exposure to new kitchen techniques Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Pastry, Sushi) 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. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation $19-$21 / hour depending on skills and experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen. Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques. Quality Control: Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards. Health and Safety Compliance: Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment. Inventory and Cost Control: Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef. Teamwork & Communication: Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery. Equipment Maintenance: Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances. Qualifications Proven experience as a cook or in a similar role within the hospitality industry. Knowledge of various cooking techniques, ingredients, and presentation styles. Ability to work in a fast-paced environment while maintaining attention to detail. Ability to follow recipes and instructions accurately. Good communication and teamwork skills. Flexibility to work weekends, evenings, and holidays as required. Skills: Strong knowledge of kitchen operations, food preparation, and safety. Ability to work under pressure and in a fast-paced environment. Proficiency with kitchen equipment and food safety protocols. Experience in hotels or fine dining kitchens is a plus. Basic knife skills and knowledge of kitchen equipment operation. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. Compensation $19-$21 per hour, depending on skills and experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Requirements: Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment.

Job DescriptionBenefits: • Employee discounts, • Free food & snacks Position: Line Cook/Sous Chef Who We Are: Our mission is to: • Create raving fans: go above and beyond in the name of great service, • Bring the highest quality plate to every table, • Maintain a fun, clean, and inviting restaurant, • Be a part in improving our local community, • Operate with pride and integrity in everything we do, • Never stop improving ourselves and those around us, • As leaders in the business, everyone is equally responsible for upholding these values., • Everyone is a leader, regardless of the role you hold in the restaurant., • The standard you walk by is the standard you accept, and its up to all of us to take ownership and maintain the highest level of excellence in everything we do.What you'll bring:, • A positive and upbeat attitude that positively influences both your team and our managers., • Exhibit a reliable, can-do attitude, and a strong work ethic that aligns with the demands of the kitchen., • Showcase excellent communication skills along with a keen attention to detail, essential for culinary precision.What you'll do:, • Maintains a GUEST focus while performing., • Assume 100% responsibility for quality of products served., • Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broiler, oven, grill, fryer, and a variety of other kitchen equipment by portioning, battering, breading, seasoning and/or marinating., • Graciously and quickly fulfill any guest request possible., • Refer to daily prep list at the start of each shift for assigned duties., • Promptly report equipment and food quality or shortage problems to manager on duty., • Thorough knowledge of and compliance with standard portion sizes, cooking methods, quality standards, kitchen rules, recipes, policies, and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food product prior to cooking according to standard portion sizes and recipe specifications., • Maintain clean and sanitary workstation., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store, label and rotate all products properly and in accordance with applicable state laws.Qualifications:, • Be 18 years of age., • Minimum 2 years of experience as a Line Cook in a high-volume, full-service restaurant., • BS degree in culinary science or related certificate would be a plus., • Understanding of various cooking methods, ingredients, equipment and procedures., • Excellent record of kitchen and staff management., • Accuracy and speed in handling emergency situations and providing solutions., • Familiar with industrys best practices., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS), • Possess a positive attitude and work well with other team members., • Be able to communicate and understand the predominant language(s) of our guests. Must be able to work unsupervised., • Must be available to work between the hours of 8:00 am to 11:00pm., • Thorough knowledge of health and safety rules in the kitchen., • Must be able to stand and work for up to 4 hours at a time., • Must be able to perform repetitive motion work without the assistance of restraints, braces or other incumbrances that limit range of motion or physical activity., • Must be able to lift, move and shelve products and materials weighing up to 50 lbs. Must be able to work in temperatures exceeding 85* for extended periods of time. Be willing to follow directions and ask questions for clarification if needed., • Be able to work in a fast-paced restaurant environment., • Be ServSafe or Food Handler certified.Why Us?, • Company-paid Life and AD&D insurance, • Benefits available after meeting eligibility requirements:, • Medical, dental, and vision, • Short-term disability insurance, • Supplemental life insurance, • Employee Assistance Program, • Up to 48 hours of paid sick and safe leave (PSSL) - Colorado locations only, • Paid family and medical leave Insurance (FAMLI) and public health emergency leave (PHEL) - Colorado locations only, • Flexible work schedules, • Meal discounts, • An opportunity to grow your career path within our family of brands.The base hourly pay range represents the low and high end of the pay range for this position.

Job Description 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. We keep it reel! This is what we bring to the table: • Competitive Wages: $22-$28 an hour depending on experience, • Qualifying sick leave according to state/city regulations, • An RTD bas pass for unlimited rides!, • Tenure Incentive program, • Free "Family Meal" during working shift, • Great training and commitment to promotion from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount 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 Chef 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. Water Grill Devoted to quality and inspired by the season, Water Grill is a seafood destination and signature experience for Guests to enjoy the first catch of the season and a deep selection of fish, lobsters, crabs, oysters and shellfish on a robust menu that frequently changes. Since 1989, Water Grill has delivered remarkable experiences through an unwavering devotion to seafood and service. The visually captivating space features a Guest-facing raw bar and saltwater tanks showcasing live spiny lobsters and king crabs, adding photo-worthy opportunities to the straight-from-the-water culinary experience. Crewmembers are completely dedicated to being knowledgeable stewards of the ocean and delivering an elevated dining experience. Are you hooked yet? We accept on-going applications

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Production Cook at McMurdo Station. As a Production Cook you will be responsible for high quality, large volume food production as directed by Sous Chef; maintaining a safe, clean and sanitary work area, maintains equipment and tools in a professional manner; assisting the Sous Chef and others as necessary. POSITION: Production Cook SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $810 - $921 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Responsible for implementing and maintaining a safe workplace program and ensuring that safety is the highest priority in the workplace, • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment, • Able to work in a team unit composed of diverse personalities., • Displays self-motivation in physically challenging and atypical working environments, • Able to follow standardized recipes, • Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper cooking techniques and batch-cooking methods., • Committed to producing high-quality foods, both in taste and presentation., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Able to cook in a setting that is open/displayed to the customers, • Able to coordinate, monitor and expedite batch-cooking procedures before and during service., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers., • Displays a commitment to providing exceptional customer service, as outlined by the Sous Chef and/or Food Service Supervisor., • Responsible for complying with all standards of safety and sanitation in the kitchen and serving areas., • Responsible for proper use and timely cleaning of equipment and tools., • Monitors serving temperatures of hot and cold foods., • Functions as shift leader in the absence of the Sous Chef; all other duties performed under the supervision of the Sous Chef and/or Food Service Supervisor., • Displays leadership abilities, good communication and organizational skills., • Assists in educating Prep Cooks on proper cooking techniques and holding temperature of foods., • Works in conjunction with Stewards and Lead Dining Attendant(s) to ensure timely transfer and scraping of dirty pots to pot-washing area., • Able to lift up to the safety regulation maximum from the floor to a table or cart in a safe manner., • Able to stand for up to 12 hours., • Supports the achievement of ASC/GSC metrics, whether metrics can be directly or indirectly, effected by this position's activities., • Complies with all ASC/GSC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Responsible for maintaining a safe workplace program and ensuring that safety is the highest priority on the job site., • Perform other duties as required. EDUCATION: • High school education or GED required. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license, • Valid U.S. Passport EXPERIENCE: • Minimum of one year cooking experience,, • Preferred experience, at least one year in high-volume facilities, not including convenience or fast food., • Previous experience with Food Services in Antarctica may be accepted in lieu of minimum experience. OTHER: • US citizenship or permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Lead Baker at McMurdo Station. As a Lead Baker you are responsible for producing high quality, large volume breads and/or desserts and pastries as directed by Sous Chef (Bakery) or Food Service Supervisor; maintaining clean and sanitary work areas, equipment and tools in a professional manner; assisting Sous Chef (Bakery) and others as necessary. TITLE: Baker, Lead SEASON: Austral Summer (Summer 2026-2027) LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $729 - $829 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Functions as shift leader in the absence of the Sous Chef (Bakery); all other duties performed under the supervision of the Sous Chef (Bakery) and/or Food Service Supervisor, • Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper baking techniques; ensure quality of the food's taste and presentation., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers., • Able to follow standardized recipes as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Responsible for maintaining sanitation standards of work areas, cold and hot storage areas and service areas., • Responsible for proper use and timely cleaning of equipment and tools., • Responsible for complying with all standards of safety and sanitation in the kitchen and service areas., • Works in coordination with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Displays leadership abilities, good communication and organizational skills., • Able to work in a team unit composed of diverse personalities., • Displays self-motivation in physically challenging and atypical working environments., • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment., • Performs duties in support of Infrastructure and Operations Division metrics (as provided by supervisor)., • Supports the achievement of ASC metrics, whether metrics are directly or indirectly, effected by this position's work activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve ASC goals and contractual commitments., • Able to stand for up to 12 hours daily., • Responsible for maintaining a safe workplace program and ensuring safety is the highest priority in the work place., • Able to lift up to the safety regulation maximum in a safe manner, • Performs other duties as required. EDUCATION: High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license required., • Valid U.S. Passport EXPERIENCE: • Minimum two years baking wide varieties of products in a commercial setting., • High volume experience baking bread is preferred., • Previous experience with Food Services in Antarctica may be accepted on lieu of minimum experience. OTHER: • US citizenship or permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

Job Description Gana-A'Yoo Services Corporation, GSC, is renowned for excellence in delivery, performance and customer satisfaction with a focus on Food Service, Janitorial Services and Administrative Services. GSC supports the National Science Foundation managed United States Antarctic Program as part of the Antarctic Support Contract (ASC) and we are currently seeking a Lead Baker at McMurdo Station. As a Lead Baker you are responsible for producing high quality, large volume breads and/or desserts and pastries as directed by Sous Chef (Bakery) or Food Service Supervisor; maintaining clean and sanitary work areas, equipment and tools in a professional manner; assisting Sous Chef (Bakery) and others as necessary. TITLE: Baker, Lead SEASON: Austral Winter LOCATION: McMurdo Station, Antarctica SECTOR/DEPT: Gana-A'Yoo Services Corporation (GSC) Antarctica SALARY: $729 - $812 per week ESSENTIAL DUTIES AND RESPONSIBILITIES: • Functions as shift leader in the absence of the Sous Chef (Bakery); all other duties performed under the supervision of the Sous Chef (Bakery) and/or Food Service Supervisor, • Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper baking techniques; ensure quality of the food's taste and presentation., • Responsible for proper labeling and dating of food, and efficient utilization of leftovers., • Able to follow standardized recipes as well as develop high-volume recipes as needed., • Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department., • Responsible for maintaining sanitation standards of work areas, cold and hot storage areas and service areas., • Responsible for proper use and timely cleaning of equipment and tools., • Responsible for complying with all standards of safety and sanitation in the kitchen and service areas., • Works in coordination with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area., • Displays leadership abilities, good communication and organizational skills., • Able to work in a team unit composed of diverse personalities., • Displays self-motivation in physically challenging and atypical working environments., • Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment., • Performs duties in support of Infrastructure and Operations Division metrics (as provided by supervisor)., • Supports the achievement of ASC metrics, whether metrics are directly or indirectly, effected by this position's work activities., • Complies with all ASC Environmental Health & Safety, and Quality Assurance, requirements and goals. Provides documentation to these divisions as necessary to ensure adequate and legal documentation., • Works to achieve ASC goals and contractual commitments., • Able to stand for up to 12 hours daily., • Responsible for maintaining a safe workplace program and ensuring safety is the highest priority in the work place., • Able to lift up to the safety regulation maximum in a safe manner, • Performs other duties as required. EDUCATION: High school education or GED. CERTIFICATIONS AND/OR LICENSING REQUIREMENTS: • Current ServSafe Food Handler certificate must be obtained prior to deployment to Antarctica., • Valid driver's license required., • Valid U.S. Passport EXPERIENCE: • Minimum two years baking wide varieties of products in a commercial setting., • High volume experience baking bread is preferred., • Previous experience with Food Services in Antarctica may be accepted on lieu of minimum experience. OTHER: • US citizenship or permanent residency required., • A prerequisite of employment for this position is to successfully gain a favorable Tier 1 - Elevated Background Investigation (EBI) result prior to deployment. Candidates hired for this position will be required to complete; online forms, written forms, fingerprint cards and provide additional details and information as requested by NSF Personnel Security. Gana-A'Yoo, Limited (GYL), an Alaska Native Corporation, offers services with ongoing contracts in many facility types, such as, military training facilities, emergency management centers and temporary field sites. GYL in partnership with ESS Support Services, a Division of Compass Group, will provide operational management support. ESS Support Services is the market leader in providing remote camp and catering services to clients, wherever their location, no matter how extreme the environment may be. Services extend across North America and include such diverse facilities as drilling, mining, construction, pipeline and logging camps, offshore, governmental agencies and others. Payroll and benefits are supported by Compass Group. We are committed to ensuring that our online application process provides an equal employment opportunity to all job seekers. If you require assistance in the application process, please contact us at: We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability, veteran status, or any other protected status. EEO is the Law poster.

We are seeking a creative and dedicated Sous Chef to join our team at a large senior living community. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. Why You'll Love Working Here * Competitive Pay: Market-leading pay of $27 per hour to $28 per hour DOE * Benefits: Full-time employees are eligible for medical, dental, and vision insurance. On top of that, Stellar also offers a generous Paid Time Off policy, 401(k) with company matching, holiday pay, and more. * Career Growth: We're a growing company with opportunities for advancement and company-sponsored training. Tuition reimbursement and ongoing learning opportunities are available. * Work Perks: Depending on role and community you may receive free meals on shift, reduced-cost meals, on-demand pay (access to your wages as you earn them.), and a supporting, team-driven environment About Us As a premier provider of assisted living and memory care communities across the Western United States, we’re passionate about creating vibrant, supportive environments where residents can thrive. "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then check us out! Stellar Senior Living, a privately-owned family company, is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Job Description Our Sous Chef will act as the second in command in the kitchen, following and enforcing the Executive Chef's requirements and guidelines. The ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Responsibilities • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet kitchen standards., • Create schedules for kitchen employees and evaluate their performance., • A minimum of 2 year's experience in a similar role., • Strong knowledge of cooking methods, kitchen equipment, and best practices., • Good understanding of MS Office and restaurant software programs., • Teamwork-oriented with outstanding leadership abilities., • Experience and/or knowledge of special diets, meal preparation for large groups preferred, • Safe food handling techniques are required, • Work flexible shifts Join Us If you're ready to bring your skills and compassion to a mission-driver organization where residents and employees matter, we invite you to apply and grow your career with Stellar Senior Living We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living’s continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

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

Assists Executive Chef in creating and implementing menu and production changes.

Do you love leading in a fast- paced environment? Are you someone who thrives on accomplishing great things on a team? We are seeking an ambitious and determined Assistant Kitchen Manager/ Sous Chef to join a dynamic family who are passionate about our communities.

Reports to: Executive Chef and Sous Chefs; position is non-exempt.Accepting applications through February 8, 2026 or until filled.This position works directly with the Executive Chef and Sous Chefs (Culinary Leadership Team), developing and executing scratch-made dishes and recipes.It is critical th

Communicate with Executive Chef or Sous Chef to learn about nightly specials, guest flow, banquets, or special events.

The Executive Sous Chef reports directly to the Executive Chef. Three to Five years Junior Sous Chef or like experience in high volume restaurant, country club, catering or cultural attraction venue. SSA Group at Denver Zoo is looking for a talented Executive Sous Chef to join our team!.

Now interviewing Sous Chef Candidates. Applicants should have 2+ years as a Sous chef in a full service restaurant.