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Job Description Join Our Team at Vitality Living as a Server at our Vitality Living St. Matthews Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Monthly and quarterly perfect attendance bonuses, • Part-Time

Job Description Join Our Team at Vitality Living as a Server at our Stony Brook Community in Louisville! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! As a Vitality Living Server, you will impact lives as you: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses

Job Description Basic Purpose: Chef Tournant role is a relief chef position to assist the Executive Chef and Sous Chef in planning, organizing, and directing the work of employees in the kitchen Department. Responsible for floating between banquet and outlet food preparation while ensuring superior quality and consistency. Organizational Scope: Position is responsible for managing the daily operations of the kitchen(s) in the absence of the Executive Chef or Sous Chef. Monitors food and labor costs. Assists Executive Chef and Sous Chef in creating and implementing menu and production changes.

Job Description About the Role: bar Vetti is seeking a skilled Line Cook with experience in full-service restaurants—no fast food or fast casual, please. As one of Louisville's top restaurants, we specialize in Italian cuisine made with locally sourced ingredients. We're looking for individuals with a positive attitude, strong work ethic, and a desire to learn and grow in a fast-paced, high-quality kitchen. Schedule: Candidates must be available to work evening shifts and weekends, as these are essential to the role. If you have the required experience and the motivation, we’d love to hear from you! Please apply only if you meet these qualifications. Skills: As the Line Cook, you will play a crucial role in the kitchen, responsible for preparing, cooking, and presenting dishes according to the restaurant’s standards. You’ll ensure that stations are set up with the necessary ingredients and supplies, follow food safety and sanitation guidelines, and work efficiently to keep up with the fast pace of service. Your ability to maintain high-quality standards, work as part of a team, and adapt to a dynamic kitchen environment will be key to success in this role. Responsibilities: * Prepare and Cook Menu Items: Follow recipes and guidelines to prepare and cook dishes with consistent quality and presentation. * Station Setup: Ensure workstations are stocked with the necessary ingredients, tools, and equipment before service begins. * Food Safety & Sanitation: Follow food safety regulations, including proper handling, storage, and sanitation practices to maintain a clean kitchen. * Collaborate with Team: Communicate with other kitchen staff and front-of-house personnel to ensure smooth and coordinated service. * Follow Chef’s Instructions: Execute tasks as directed by the Head Chef, Sous Chef, or other kitchen supervisors. * Assist with Prep Work: Help with daily prep tasks, such as chopping vegetables, portioning proteins, and preparing sauces. * Assist with Prep Work: Help with daily prep tasks, such as chopping vegetables, portioning proteins, and preparing sauces. Minimum Qualifications: * 2+ years of experience as a Line Cook or similar role * Experience working in a fine dining establishment * Strong knowledge of food safety and sanitation regulations * Excellent communication and interpersonal skills * Ability to work in a fast-paced environment and handle multiple tasks simultaneously Physical Demands: * Stand, bend, and move throughout shifts. * Lift and carry up to 40 lbs; work in noisy and occasionally hot environments. * Safely handle cleaning chemicals. Benefits: * Flexible Scheduling * Food Discount Shift: * Evening/Night Shift Apply today! bar Vetti offers a competitive benefits and compensation package. This job posting provides a general overview of the role's primary responsibilities and qualifications. It is not an exhaustive list of all duties, responsibilities, or qualifications. A full job description will be provided during the hiring process. Responsibilities may evolve based on business needs. bar Vetti is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status under applicable laws. All employment decisions are based on qualifications, merit, and business needs.

Job DescriptionOverview JOB DESCRIPTION Responsibilities include food preparation for the restaurant, banquet events, grab and go outlet, and employee cafeteria. This position ensures high food quality and presentation is delivered to our guests through proper handling, preparation, storage and delivery to multiple points of sale including the Blue Horse, all banquet space, Quench, guest rooms and other areas as deemed necessary to satisfy our guests. The Cook II is responsible to comply with local Health Department standards and safe food handling practices. Responsibilities Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Must be responsible and reliable., • Ensure the cleanliness and organization of workspace., • Consistently offer professional, friendly and proactive guest service while supporting fellow associates., • Adhere to the Crowne Plaza brand standards., • Prepare and service food items for restaurant, banquet, employee cafe and grab and go outlet., • Actively share ideas, opinions and suggestions to leadership., • Have full knowledge of their station and general knowledge of menu items and daily specials., • Comfortable cooking in a guest facing environment, including omelet stations and outdoor grilling., • Receive and accept training, instruction, and feedback from supervisors, Sous Chefs, and Executive Chef., • Ensure cleanliness and maintenance of all work areas, utensils and equipment., • Follow kitchen policies, procedures and service standards., • Follow all safety and sanitation policies when handling food and beverage., • Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met, • Complete opening and closing procedures are carried out to standard., • Able to check and complete mise en place and pars., • Ensure proper labeling, dating and storage of all items in kitchen., • Keeps overproduction and food waste to a minimum, • Document waste log is used properly and current, • Complete the daily temperature cooler and freezer logs are always keep up to date per shift., • Handle guest allergy concerns with appropriate care and importance., • Ensure low par items are communicated to Supervisor., • Ensure stewarding is on task and help when necessary., • Communicate to front of house needs and expectations of service., • Knowledge of proper food handling and safety procedures., • Ability to prepare food according to the hotel standard and guest expectations., • Ability to multitask and accomplish a heavy work load in a timely manner while under pressure., • Ability to adhere to company policies and procedures., • Have the ability to connect with people quickly in an outgoing, friendly manner., • One should have a sense of urgency., • Have the ability to get work done in complete, accurate detail and in accordance with company standards., • Have the ability to read and execute recipes., • Ability to actively learn the conversions to understand and adjust recipes according to business levels This job operates in a hotel kitchen. This role routinely uses kitchen equipment and appliances such as meat slicers, grills, stoves, ovens, mixers, refrigerators, freezers, dish machines, etc. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. One will be subjected to wet floors, temperature extremes, and loud noises. Must be able to bend, stoop, lift, and carry up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen. Travel This position may require up to 5% travel within local area. Education and Experience - Will consider equivalency of education and experience • 1+ Years cooking experience. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Description Join Our Team at Vitality Living as a Cook at our Vitality Living Stony Brook Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Cook Responsibilities: • Review menus and Daily Food Production Record for instructions, • Prepare meals that are nutritious, appetizing, and attractive according to company menus, • Adhere to proper procedures for covering, dating, labeling, and storing food in a timely manner, • Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors, • Attend and participate in onboarding and annual training, in-services and team member meetings as requested, • Must be at least 21 years of age, • Have two years of experience in institutional or full-service restaurant cooking, • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Maintain food handlers permit and any other certifications as required by state or provincial regulations, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Monthly and quarterly perfect attendance bonuses, • Part-Time

Job DescriptionDescription: Position: Lead Cook/Sous Chef About Cedarhurst: Cedarhurst Senior Living is a leading provider of senior living communities, dedicated to enriching the lives of residents through exceptional care and personalized services. With a commitment to excellence and innovation, Cedarhurst creates vibrant environments where seniors can thrive and enjoy a fulfilling lifestyle. Why Work for Cedarhurst: • At Cedarhurst, our core values guide how we work together and how we care for those we serve. We expect every team member to be passionate, trustworthy, empathetic, positive, respectful, and approachable. Being part of Cedarhurst means making a meaningful difference every day., • We believe our team is our greatest strength. That’s why we invest in comprehensive training, as well as opportunities for both personal and professional growth. We’re committed to promoting from within and supporting team members who want to build their careers with us., • Cedarhurst offers a competitive benefits package, including medical insurance, life insurance, long-term disability coverage, and a 401(k) plan with company match (after one year of service) for eligible employees. The Lead Cook/Sous Chef, reporting directly to the Dining Services Director, assists in managing the daily operations of the kitchen and dining services. This role supports meal preparation, staff training, inventory management, and food safety compliance to ensure residents consistently receive high-quality dining experiences. By coordinating with the Dining Services Director, the Lead Cook/Sous Chef helps maintain kitchen organization, oversees food handling and sanitation standards, and provides leadership coverage in the Director’s absence. This position plays a key role in upholding Cedarhurst dining programs, supporting special events, and promoting resident satisfaction through excellence in food service. Essential Functions: • Oversee and organize kitchen stock and inventory levels in the absence of the Dining Services Director, • Work with the Dining Services Director to maintain kitchen organization., • Assist in orientation and continued training of dining team., • Instruct all team on operation, maintenance, and cleaning of all dining services equipment., • Exhibit thorough knowledge of and conduct hands-on training of staff on all food service positions and proper food handling., • Assist in ensuring food is properly prepared, portioned and served and monitors all food items to ensure the guidelines for temperature, taste and quality are upheld., • Remain current and up to date with all food safety licensing requirements for state, county, and local authorities., • Assist with proper documentation of temperature logs, refrigeration logs, sanitation logs and cleaning schedules., • Support all catering, room service, special party needs, marketing functions, etc., • Demonstrate a working knowledge of all dining service shifts and be familiar with individual assignments and resident dining needs., • Cover shifts in the absence of Dining Services Director, • Develop schedules and place orders as needed., • Attend community leadership meetings as needed., • Learn and implement Cedarhurst dining programs., • Maintain safety standards as outlined by Cedarhurst guidelines for infection control., • Utilize basic mathematical concepts such as addition, subtraction, multiplication, division, fractions, percentages, rations, and proportions to practical situations., • Maintain appropriate food temperatures by ensuring proper cooling/heating procedures are followed and equipment is working properly., • Ensure effective communication is being utilized by community staff with the residents’ families concerning residents’ care, encompassing their physical, personal, and emotional wellbeing., • Work well with others and take direction from management, as well as taking initiative with the capability to engage in conflict intervention and resolution for residents, families, employees, and others as needed., • High School Diploma or equivalent required., • Two (2) years experience working in culinary production with food and restaurant knowledge., • Formal culinary training preferred., • Food Manager Certification preferred or ability to obtain., • Applicable state/county licensure preferred., • CPR or BLS certification preferred., • This position may need to walk or stand for extended periods and move throughout the community, resident apartments, and other areas of the community., • While performing the duties of this job, the employee may occasionally be required to stoop, kneel, crouch, or crawl, as well as climb or balance., • While performing the duties of this job, the employee is required to communicate effectively and identify/interpret written information., • This position may need to lift up to fifty (50) pounds independently, and up to 200 pounds with assistance., • Individuals in this position are required to follow all infection prevention and control protocols, including the use of personal protective equipment (PPE) when necessary, to ensure the health and safety of residents, staff, and visitors., • This role involves actively participating in all staff activities aimed at fostering teamwork, unity, and morale. The individual will contribute as a collaborative team player, working alongside colleagues to create a supportive and cohesive work environment. Cedarhurst considers the health and safety of its residents, family members, and team members as its highest priorities. All offers of employment are contingent upon the successful completion of a background check and drug screening, participation in required health assessments (such as TB testing or physical evaluations), and the use of designated personal protective equipment (PPE) as required by company policy and applicable law. Requirements:

Job Description Executive Chef StoryPoint of Middletown Position Summary: The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: • Certified Executive Chef preferred., • Minimum four years of industry and culinary management experience., • Upscale dining experience required., • Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills., • Must have previous experience and proficient with menu development and pricing., • Must have experience in all Microsoft Office applications required., • Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: • Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback., • Establish presentation techniques and ensure quality standards., • Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews., • Develop Sous Chef and Lead Cook to take on additional leadership and management duties., • Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency., • Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas., • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques., • Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests., • Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

Job Description The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Work Requirements • Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration., • Develop daily specials with a focus on involvement and input from other chefs., • Recognizes superior quality products, presentations and flavor., • Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control., • Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Provide guidance to sous chefs on daily record lists and monthly self-audits., • Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls., • Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff., • Coordinates banquet production with Banquet Chef., • Helps the Executive Chef research and test new food products in conjunction with Company initiatives., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints., • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met., • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes., • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations., • Create a team environment that works harmoniously and professionally., • Demonstrate new cooking techniques and equipment to staff., • Encourage and build mutual trust, respect, and cooperation among team members., • Must be able to work a flexible schedule including weekends., • Ensure a high standard of food quality, taste, presentation and sanitation., • Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation., • Culinary Degree or equivalent experience., • 5+ Years of culinary experience in hotel or equivalent setting., • 3+ Years management or supervisory experience., • Knowledge of proper food handling and safety procedures., • Ability to prepare food according to the hotel standard and guest expectations., • Ability to multitask and accomplish a heavy work load in a timely manner while under pressure., • Skilled at managing a team and training line staff to cook properly and follow standards., • Ability to adhere to and enforce company policies and procedures.

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: • Understands menu and techniques required to execute the dishes properly., • Reports to work on time and ready to work scheduled shift., • Able to work as part of a team focused on a common goal., • Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools)., • Understands the importance of tasting and seasoning the food properly, no matter how simple the dish., • Understands how to work with different forms of heat and cooking methods., • Receives and applies criticism in a positive manner, even from fellow employees., • Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc., • Actively learns through inquiry., • Keeps a clean and organized work station before, during, and post service., • Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day., • Able to identify product quality and freshness.Qualifications, • Able to work flexible hours (nights, weekends)., • Responsible, dependable, punctual., • Strong communication skills; must be able to speak, read, and understand English., • Clean and professional appearance., • Demonstrates enthusiasm for all things 21c., • Must be able to stand for long periods of time. Additional Information 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: your information will be kept confidential according to EEO guidelines.