Sous chef jobs in Maryland

Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

Job Description We are seeking a Line Cook Prep Cook, Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionGourmet Italian restaurant.Gourmet Italian restaurant.

Job Description Tatte began in 2007 in a home kitchen with a passion for baking and the belief that well-crafted food has the power to bring people together. That spirit continues to guide us today. We are a design-forward bakery and café bringing together handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces designed for gathering, connection, and everyday ritual. At our core, we are craftspeople. Chefs, bakers, baristas, and café teams united by a shared passion for excellence. We believe even the smallest details matter, because every dish, every cup of coffee, and every interaction is an opportunity to brighten someone's day. WHY TATTE We're looking for people who believe hospitality matters and share our mission: To Inspire, Care for, and Nurture Life. Every day. At Tatte, we believe craft is more than a skill. It's a way of caring. It's found in the details: a perfectly laminated croissant, a thoughtfully prepared coffee, a warm welcome that makes someone feel at home. We believe these small acts, repeated every day, have the power to make life a little richer and more meaningful. You'll join a team that takes pride in its work, supports one another, and is committed to learning and growth. We hold ourselves to high standards while creating an environment where people can develop their talents, build meaningful careers, and make an impact. As we continue to grow, so do the opportunities for our team. Whether you're exploring a new path or taking the next step in your career, you'll help create moments of inspiration, comfort, and connection for our guests each day. Because while we serve exceptional food, coffee, and pastries, we hope to create something more enduring: places where people feel welcomed, cared for, and inspired to return again and again. THE ROLE As a Sous Chef at Tatte, you will help oversee all kitchen operations at your café and support the success and growth of your kitchen team. Sous Chefs may supervise up to 25 team members, including Zone Leaders, Cooks, Prep Cooks, and Dishwashers. This role requires the ability to engage, inspire, and lead a strong team while maintaining Tatte’s commitment to exceptional food, hospitality, and operational excellence. Our Sous Chefs work side by side with kitchen team members to deliver uncompromising quality and craftsmanship in every dish. Successful Sous Chefs are passionate about food made from scratch, lead through coaching and development, and thrive in fast paced, high volume environments. In the absence of the Head Chef, the Sous Chef is responsible for overall kitchen execution, ensuring adherence to recipe standards, food safety practices, operational procedures, and guest expectations. KEY RESPONSIBILITIES • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Completes all daily management tasks in a timely manner, • Establishes a strong understanding of the menu through daily tasting, • Coaches kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas, • Maintains inventory to stay within established guidelines while assuring necessary product is available when needed, • Assists with implementation of seasonal menu changes, • Other duties as assigned ESSENTIAL FUNCTIONS / WORKING CONDITIONS • Ability and desire to work a flexible schedule based on sales trends and business needs, including days, nights, weekends, and holidays, • Ability to work ten hour plus shifts and stand, squat, or walk for extended periods of time, • Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds QUALIFICATIONS & EXPERIENCE Required • Minimum of 3 years of culinary or kitchen management experience in a high volume foodservice operation, • Comprehensive knowledge of food and a proven passion for culinary excellence, • Understanding of quality product, visual presentation, efficient production, food safety, sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods, and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • High school diploma or equivalent Preferred • A.O.S. Degree in Culinary Arts or culinary certificate with relevant experience, • Proficiency in Microsoft Office including Word, Excel, and Outlook, • Previous experience working with UKG/UltiPro, Toast POS, CrunchTime, and TeamworX, • ServSafe, Allergen, and ChokeSaver certifications OUR BENEFITS & PERKS • Competitive Pay: $68,000–$81,000 annually, depending on experience, • Quarterly bonus program, • Paid vacation time, • Paid sick time, • 401(k) with company match, • Free employee assistance program services, • Flexible schedule with no late nights, • Health, dental, and vision insurance, • Free meals and drinks, • Exciting potential for growth Learn more about us at tattebakery.com Join us on our journey to create something special! Please note that Tatte is an E Verify employer.

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold

Job Description Salary: $60,000-$65,000 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1544138 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $20 - $22 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description Executive Chef – Mediterranean-Inspired Cuisine | New Concept Opening in Chevy Chase, MD Calling All Visionary Chefs! Are you ready to lead the charge in creating a culinary masterpiece? We’re seeking a passionate and experienced Executive Chef to take the reins at our upscale restaurant and bar in Chevy Chase, MD. Specializing in a unique fusion of American and Mediterranean cuisine, this is your chance to shape our culinary identity and make a lasting impact on the dining experience. Why Join Us? • Competitive Salary: Up to $100,000, • Comprehensive Benefits: Health coverage and paid time off, • Creative Freedom: Bring your culinary vision to life in a brand-new concept What You’ll Do: • Menu Innovation: Develop and execute Mediterranean-inspired menus that excite and delight., • Team Leadership: Manage, train, and inspire a talented kitchen staff., • Operational Excellence: Oversee inventory, food cost controls, and ensure compliance with health and safety regulations., • Kitchen Design Expertise: Play a hands-on role in designing and building out the kitchen, establishing protocols for coolers, food prep stations, and overall kitchen flow. Create an ergonomic, efficient space that supports evolving menu concepts and operational success. What You Bring to the Table: • Proven experience as a Head Chef or Executive Sous Chef in an upscale dining environment., • Strong leadership and communication skills to guide and motivate your team., • A passion for high-quality ingredients, exceptional food, and creating unforgettable dining experiences., • Hands-on expertise in kitchen design and build-outs, with a focus on efficiency and functionality. Why This Role? This is more than just a job—it’s an opportunity to leave your mark on a brand-new concept and lead a team that shares your passion for culinary excellence. If you’re ready to take on this exciting challenge, we want to hear from you. Be the Architect of Our Culinary Vision. Apply Today! Company DescriptionGecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023, 2024, and 2025 list of “America’s Best Executive Recruiting Firms,” wants your expertise in the hospitality industry. Wondering how you can benefit from using Gecko? • Imagine your resume in front of thousands of hospitality industry heads., • From Las Vegas Casinos to the finest New York hotels, Gecko’s got you covered in all 50 states and Canada!, • Gecko has the largest selection of management positions in all facets of the hospitality industry including, but not limited to, restaurants, hotels, resorts, and clubs., • Gecko has better opportunities for what you want with the exceptional pay you deserve., • Gecko has over 120 dedicated hospitality experts to find your perfect fit., • With over 80 regional offices, Gecko will place you in the most sought-after professional management positions in the industry. • Gecko has exceptional national, regional, and local relationships and is well-respected in the hospitality industry for enhancing hospitality careers. Let Go, and Let Gecko take your career to a whole new level. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023, 2024, and 2025 list of “America’s Best Executive Recruiting Firms,” wants your expertise in the hospitality industry. Wondering how you can benefit from using Gecko?\r\n• Imagine your resume in front of thousands of hospitality industry heads.\r\n• From Las Vegas Casinos to the finest New York hotels, Gecko’s got you covered in all 50 states and Canada!\r\n• Gecko has the largest selection of management positions in all facets of the hospitality industry including, but not limited to, restaurants, hotels, resorts, and clubs.\r\n• Gecko has better opportunities for what you want with the exceptional pay you deserve.\r\n• Gecko has over 120 dedicated hospitality experts to find your perfect fit.\r\n• With over 80 regional offices, Gecko will place you in the most sought-after professional management positions in the industry. • Gecko has exceptional national, regional, and local relationships and is well-respected in the hospitality industry for enhancing hospitality careers.\r\nLet Go, and Let Gecko take your career to a whole new level. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description Position Title: SOUS CHEF- BALTIMORE, MD Salary: $55,000 - $65,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. 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 MyReferral@compass-usa.com. 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., • Associate’s degree in Culinary Arts is preferred. Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest 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, • 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. https://www.compass-usa.com/wp-content/uploads/2026/01/2026Wage-TransparencyEurest.pdf 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $20 - $22 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionAre you ecstatic after a great meal? Do you eat with your eyes? Does the thought of providing an amazing product to customers get you excited? Are you creative? Can you not get enough of Food Network? If you answered yes to all the questions above, then you should know that the Congressional Country Club is seeking a Junior Sous Chef. Join our large resort/hotel-style culinary team. With multiple outlets, a pastry kitchen, and a banquet operation, your development and learning are never-ending. Congressional Country Club also seeks to develop and promote from within. Congressional Country Club is looking for Team Members who believe the impossible is possible. Driven to positively impact the organization continuously, and believe that as a team we accomplish more.What will be expected of you: • Consistently maintain high standards of quality, cost, eye appeal, and flavor of foods, • Consult with dining service personnel during daily line-ups, • Assist in food delivery, storage, and issuing of food items, • Check mise en place before service time and inspect the presentation of food items to ensure that quality standards are met, • Assist with the production of daily specials for restaurants, • Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment, • Ability to work all stations in the kitchen, • Drive creative process in menu changes and specials, • Basic food costing, scheduling, and ordering proceduresHow we determine your qualifications:, • Knowledge and experience in sautéing, broiler stations, modern cooking, and plate presentation techniques, • 5 years experience as a cook in a hotel or resort, preferred, • Strong communication skills, verbal and written, • Minimum of 2 years in a lead line cook or other relevant roles, • ServSafe, • Able to work a flexible schedule including days, evenings, weekends, and holidaysBenefits:, • This is a Full-Time Position, • Complimentary meals, • Complimentary parking, • Health, Dental & Vision Insurance (Available for Full and Part-Time Team Members), • FSA, • 401K with match, • Employee Discounts Golf, Tennis, Fitness Apparel/Items, • Congressional offers competitive benefits focused on total well-being and dependent aid as we aim to help you achieve a healthy work and personal life.Congressional Country Club is an Equal Opportunity Employer (EOE). Job Posted by ApplicantPro

Job DescriptionBenefits: • Bonuses (quarterly) based on restaurant performance, • Bonus (annual) based on individual performance, • Short Term & Long-Term Disability Insurance, • Medical/Dental/Vision Insurance, • 401(k) matching, • Employee discounts, • Flexible schedule, • Paid time off 801 Chophouse Tyson's Corner is hiring for a Sous Chef! This is a full-time, restaurant management position that assists with overseeing the kitchen operations of a high-end chophouse in Tyson's Corner, Virginia. The ideal candidate is a detail-oriented, highly motivated professional chef with a strong sense of hospitality, excellent communication and interpersonal skills, and a true passion for fine service, food and wine. Position Requirements/Desired Experience for Sous Chef: • Minimum of 2 years prior experience as Sous Chef for a full-service, high volume, high-end dining establishment., • At least 5 years working in the kitchen of an upscale or fine dining restaurant., • Ability to work all stations on the line., • Ability to draw upon invention, imagination, and originality in creating new dishes and menu items, • Complete understanding/ proficiency in restaurant accounting & financials, including opening & closing paperwork, inventory, invoice entry, weekly submittals, etc., • Ability to remain calm, professional and use good judgment under pressure., • Ability to successfully work/manage kitchen service in a fast-paced / high stress environment while remaining calm, professional and providing effective leadership to BOH team, • Ability to handle knives, operate kitchen equipment, work with high heat/open flame, • Ability to follow recipe & presentation guidelines while maintaining proper food safety & sanitation standards, • Coordinate food orders to support timely / efficient delivery to each table., • Meet special guest requests while ensuring same high-quality standards, • Ability to effectively communicate with both FOH & BOH teams in loud environment, • Must be available to work any day of the week (Mon-Sun), including nights, weekends & some holidays, • Regular, predictable and reliable attendancePhysical requirements include, but are not limited to:, • Physical ability to work on your feet, alertly, for extended periods of time, • Continuous use of hands and arms, • Continuous bending, reaching & twisting, • Physical ability to frequently lift up to 50lbs, • Ability to squat, kneel, and climbTotal Compensation: 801 Restaurant Group offers a competitive compensation package. Sous Chef receives an annual base salary - estimated range of $65,000 to $75,000 per year (depending on experience) - plus is eligible to participate in the Management Bonus program, with combined quarterly bonuses and annual bonus estimated in the range of $10,000 - $15,000 (depending on restaurant / individual performance).

Job Description The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location. About Tacombi Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Menu Execution o Execute the menu items as designed by executive chef and as shown in workshops o Lead and monitor all food production to maintain quality and quantity goals o Purchases accordingly to execute menu to its fullest o Execute Menu by following recipes provided by Culinary director Training, Development o Manage the training and development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver & sous) for ordering and COGS management best practices o Manage the performance of each member of the BOH team o Train BOH team to meet DOH standards and for DOH inspection readiness o Trains FOH staff by explaining Menu items during huddle ups Service & Operations o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar o Partner with GM to build strong relationships with service providers o Ensure proper maintenance of equipment Financial Management o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&L’s are aligned. o Works with GM and sous-chefs to ensure waste is very low. o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage Qualifications: o Able to work any shift and flexible schedule o Able to work long hours o Holder of a Food Handler certificate o Clean and organized with excellent hygiene o Physically fit and able to safely lift up to 50 pounds o Detail-oriented and proactive o Multi-tasks efficiently o Positive attitude o Willing to learn and take direction o Knowledge of Mexican Cuisine o Financial Knowledge Works With: General Manager About our Locations... Tacombi operates nine taquerias across Manhattan and Brooklyn: • Nolita - 267 Elizabeth Street, Manhattan, • West Village - 255 Bleecker Street, Manhattan, • Flatiron - 30 West 24th Street, Manhattan, • Empire State Building - 23 West 33rd Street, Manhattan, • Fort Greene - 25 Lafayette Avenue, Brooklyn, • Upper West Side - 202 East 70th Street, Manhattan, • Financial District - 74 Broad Street, Manhattan, • Upper East Side - 202 East 70th Street , Manhattan, • Williamsburg - 242 Metropolitan Avenue, Brooklyn, • Long Island City - 27-10 43rd Ave, Queens, • Forest Hills - 71-22 Austin St, Queens <--- COMING SOON! What we offer... • Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities., • Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee’s cost. Dental, and vision are also offered at employee’s cost., • Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit & parking., • Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA), • Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses, • Retirement savings: 401(k) plan to prepare you for the future., • Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we’ll show our appreciation and reward you., • Growing set of benefits: Always looking to take care of our own the best way we can. Job Type: Full-time Pay: $70,000.00 - $75,000.00 per year COVID-19 considerations: Masks are required at all times, Covid-19 Vaccination Required and a health screening form should be completed before the start of each shift and temperature is checked.

Job DescriptionDescription:Sous Chef II-- Private School Full time Employee Benefits Eligible Salary: $65,000 Step into a Sous Chef role where your culinary talent, leadership, and creativity can make a daily impact. Brock & Company is looking for a motivated Sous Chef II to help lead a private school dining program built around fresh food, quality service, and a true team-first kitchen culture. This is a great opportunity for a hands-on culinary professional who enjoys preparing great meals, supporting and developing staff, assisting with catering and production, and bringing positive energy to a dynamic food service environment that values work-life balance, growth, and excellence. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Responsibilities: • Directly prepare food to include soups, sauces, salads, entrees, and catering and all other items determined by the Chef Manager., • Supervise at least two full-time employees in the preparation and service of food., • Station set – up prior to service with appropriate equipment and food to be determined by the supervisor., • Assist management in purchasing, inventory control and training., • Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations., • Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: • Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus., • Background in banquet or catering production preferred., • Follow all outlined health and safety regulations with regard to equipment use and personal hygiene., • Positive “can-do” attitude, • Receive, unpack, unwrap, date, rotate and stow deliveries., • Must be able to stand for extended periods of time., • Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height., • Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Benefits Available for Full-Time Employees • Medical, Dental & Vision, • Paid Time Off, • 401K Plan with Company Match, • Life & AD & D Insurance, • Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided // Servsafe Certification Preferred Please respond with resume or letter of intent. PM21 Requirements: Lead and supervise kitchen and culinary team on daily basis, producing breakfast and lunch meals, as well as catering events.

Job Description Job Title: Sous Chef Department: Hospitality Food and Beverage Reports To: Executive Chef SUMMARY The Sous Chef is responsible for all food related activities associated with the restaurant as well as providing support to other culinary areas as needed. The position demands the ability to work effectively in an extremely fast-paced environment while displaying excellent organizational and human relations skills. Proficiency in the culinary arts is of the utmost importance to be successful in this position. ESSENTIAL DUTIES AND RESPONSIBILITIES • Supervision of all hot and cold side cooks, including dish washers, assuring the quality of the product as well as efficient workflow within the operation, • Maintains sanitation standards and orderliness in the kitchen and surrounding related areas, • Responsible for all items requisitioned from the production kitchen, i.e., food, sanitation products, dry goods, etc., • Assures recipes and specifications are accurately written and are being adhered to by all restaurant cooks, • Expedites during service hours to assure that all a la carte meals are coordinated and received by the customers in a timely fashion and consistent quality, • Responsible for the food and nonfood inventory in his kitchen, • Responsible for the scheduling of restaurant kitchen employees, • Supervises staff of dishwashers/pot washers to ensure proper sanitation procedures are being adhered to, • Reports any problems to Executive Chef, • Assist the Executive Chef with purchasing requirements and follows procedures required by the Purchasing Director. SUPERVISORY RESPONSIBILITIES Assists the Executive Chef in hiring, supervising, scheduling, and training BOH culinary and support staff. Directly and indirectly supervises Special Event staff. Carries out supervisory responsibilities in accordance with the organization’s policies and procedures. Responsibilities include training employees, planning, assigning, and directing work. Will address complaints and resolve any problems that may arise. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE A two (2) year degree in Hospitality Management or a related field is preferred; Minimum of five (5) years progressive F&B management experience with a medium to large size company, covering front and back of house areas utilizing strong leadership skills. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS Basic math skills required. Ability to add, subtract, multiply, and divide, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSE, REGISTRATIONS Culinary Degree Preferred. Should hold a ServSafe Food Protection Manager Certification and/or other National Restaurant Association Educational certificates applicable to the industry but not required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of 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 stand, walk, crouch, stoop, kneel, reach, climb, and balance; sitting comprises only 1/3 of the typical workday. Use of hands to handle or feel; able to talk, hear, taste, and smell. The employee is frequently required to lift 10-25 pounds and occasionally lift 50-100 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position requires working near/with moving mechanical parts, electrical equipment, fumes/airborne particles, and toxic or caustic chemicals. ADDITIONAL INFORMATION This position will be required to work non-typical hours, including holidays and evening shifts as business dictates. Wednesday - Sunday 10am-6pm

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 Frederick, MD 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, training, and developing 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, • $55K - $65K 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! Apply today!

Job Description Sous Chef – New Restaurant Opening - Fast-Growing, High-Energy Concept Passionate about great food and leading a high volume kitchen? We’re looking for a Sous Chef to bring creativity, precision, and leadership to our team while helping deliver an unforgettable dining experience. What’s in it for you: • Competitive pay + health benefits, • PTO + employee discounts, • (6) paid holidays, • Annual 2k dining allowance, • Huge growth potential with a thriving brand, • An elevated, team-focused culture What you’ll do: • Partner with the Executive Chef to lead kitchen operations, • Inspire and mentor BOH team members, • Ensure top-quality food, consistency, and presentation, • Maintain high standards for safety, sanitation, and organization, • Assist with inventory, ordering, and cost controls, • Keep the energy high and the kitchen running smoothly What we’re looking for: • 2+ years in a culinary leadership role (Sous Chef, Kitchen Manager, etc.), • Strong leadership and coaching skills, • Passion for food quality and creativity

Job Description HARVEST THYME TAVERN, a popular, thriving restaurant located at the west end of Davidsonville, MD on Central Avenue, is seeking a sous chef to help lead the kitchen team. If you have a passion for food, aspire to learn and share, and have a strong work ethic, we would like to meet you. Background: Opening in October 2017, our restaurant continues to enjoy a loyal and growing clientele from the South County, Annapolis, the Crofton and Bowie communities and Prince George’s County. Over the past 5 years, we have received awards and been recognized in several Annapolis and West County publications for achievements including: Best New Restaurant, Best Chef, Best Wine List and Best Appetizers to name a few. The restaurant is open 6 days each week (closed on Mondays), serves dinner every day, lunch on Friday and Saturday and brunch on Sundays. We close weeknights at 9PM and 10PM on weekends. We have an open kitchen that allows the staff to see the guests whom they are serving and allows the guests to see the professionals who are preparing their meals, thus enhancing the dining experience for everyone. A hallmark of Harvest Thyme is our ideology that all recipes be made from scratch, focusing our culinary skills on creating dishes using real food while avoiding artificial ingredients. We use classic cooking techniques and local, fresh ingredients to the extent available. We cut our own fish and steaks and bake most of our own desserts. Duties and Responsibilities: With a regular schedule of 50-55 hours per week, the sous chef reports directly to the head chef, both of whom work under the leadership of the owner/executive chef. The sous chef also works in concert with the bakery chef and kitchen manager and supports the head chef in leading a team of about 12 other staff. The sous chef must have excellent demonstrated cooking skills; be able to create new recipes; train, develop, manage and lead subordinate staff, and guide the kitchen effectively through every meal service to ensure the timely and accurate completion of guest tickets and clean up afterward. Other responsibilities: • Anticipate ingredient needs, place orders and stock inventory, • Pay attention to costing to get the best quality and quantity for the best price, • Schedule kitchen staff in the absence of the head chef, • Delegate assignments to staff and offer assistance, guidance, training when needed, • Ensure a productive kitchen flow that upholds the standards of Harvest Thyme Knowledge, Skills and Abilities: • Highly familiar with kitchen equipment, processes, and health and safety standards and guidelines, • Proficient at sauté and is quick, thorough, organized and able to manage multiple dishes at the same time, • Has strong communication skills, including communicating during service, • Works well under pressure; adaptable and flexible to high traffic and kitchen volume, • Demonstrates and promotes teamwork skills not only with the kitchen team but with other teams in the restaurant, • Willing to learn, accept direction and constructive critique and support/promote the Harvest Thyme standards, • Able to anticipate the needs of others and proactively work to meet those needs, • Attention to detail By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Overview Opportunity: Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards. Your Growth Path Executive Sous Chef – Chef – Executive Chef Your Focus • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Oversee preparation and production of menus, development and execution of recipes., • Manage kitchen operations and assigned staff., • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards., • Develop new menu items, test and create recipes., • Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills., • Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed., • Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures., • Direct and develop skills of the team to the achievement of department and area goals., • Evaluate all direct reports and conduct introductory period and annual performance reviews., • Maintain an open door policy and address all team member issues and/or concerns in a timely manner., • Conduct divisional/departmental staff meetings on a monthly basis., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • Degree or certification from an accredited culinary program preferred., • 3 years experience in a managerial position of an upscale and/or high volume food service establishment required. Work Environment and Context • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, using fingers and hands, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $20 - $22 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionDescription:Sous Chef-- Summer Camp Pay: $30-$32 per hour Camp runs: 6/05/2026-8/7/2026 Turn your culinary skills into a memorable summer experience in a lively camp environment where great food fuels great days. Brock & Company is seeking a hands-on Sous Chef who enjoys teamwork, variety, and the energy of a fast-paced kitchen, while helping prepare fresh, high-quality meals for a vibrant summer camp community. This is a great opportunity for a motivated culinary professional who thrives on organization, service, and creativity, and who wants to bring strong leadership, a positive can-do attitude, and real kitchen talent to a rewarding seasonal role. Brock & Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England. Our aim is to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team you will experience a work schedule that allows for quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve and help drive these programs to success. You have the ability to influence the outcome and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask and we will gladly share details of our social responsibility programs and partnerships. The Sous Chef is responsible for supporting unit management in the production, cooking and service of all hot and cold food required at the unit. This position may be responsible for supervising aspects of the kitchen, staff and production. Responsibilities: • The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager., • Station set – up prior to service with appropriate equipment and food to be determined by the supervisor., • Assist management in purchasing, inventory control and training., • Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations., • Provide exemplary customer service in a courteous, helpful and friendly manner at all times. Essential requirements: • Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus., • Background in banquet or catering production preferred., • Follow all outlined health and safety regulations with regard to equipment use and personal hygiene., • Positive “can-do” attitude, • Receive, unpack, unwrap, date, rotate and stow deliveries., • Must be able to stand for extended periods of time., • Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height., • Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Benefits Available for Full-Time Employees • Medical, Dental & Vision, • Paid Time Off, • 401K Plan with Company Match, • Life & AD & D Insurance, • Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V// Uniforms and Meals Provided // Servsafe Preferred Please respond with resume or letter of intent. PM21 Requirements:

Job Description Position Title: Sous Chef - HUNT VALLEY, MD Salary: $70,000.00 - $75,000.00 Other Forms of Compensation: Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1538074 Unidine LYN PELLEGRINI [[req_classification]]

Job Description Queenstown Harbor Golf Resort is seeking an experienced and driven Sous Chef to support the Executive Chef in daily kitchen operations. This leadership role oversees kitchen staff, food quality, menu execution, and operational excellence across restaurants, events, and banquets, while modeling VIVÂMEE’s Virtues of Joy, Humility, and Ministry. Key Responsibilities • Support Executive Chef with day‑to‑day kitchen management, production, and service, • Lead, train, hire, and develop back‑of‑house culinary staff, • Ensure food quality, presentation, consistency, and sanitation standards, • Manage ordering, inventory, food cost, labor cost, and menu costing, • Execute menus for restaurants, banquets, catering, and special events, • Collaborate with F&B leadership on menus, pricing strategies, and programming, • Enforce health, safety, and cleanliness standards across all BOH areas, • Communicate effectively with front‑of‑house and event teams, • Lead by example using a servant‑leadership mindset aligned with VIVÂMEE Values Qualifications • Culinary degree preferred, • 6+ years of experience in high‑volume hotel, resort, or restaurant kitchens, • Strong leadership, organizational, and communication skills, • Proven ability to manage food/labor costs, inventory, and menu development, • Creative, hands‑on culinary leader who performs well under pressure, • Experience with banquets, catering, and event execution Benefits At VIVÂMEE Hospitality, our teammates are our greatest investment. Benefits include: • Career advancement opportunities, • Positive, growth‑oriented culture, • Free golf, • Health benefits & 401(k), • Company‑paid life insurance, • Discounts on VIVÂMEE resort stays, merchandise, and meals, • A supportive community aligned with shared values Culture Our culture is rooted in the VIVÂMEE Virtues of Joy, Humility, and Ministry. We hire, reward, and promote teammates who lead with heart, serve with purpose, and strive to create meaningful guest experiences. EEO/ADA StatementVIVÂMEE Hospitality is an Equal Opportunity Employer and considers all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected status. Reasonable accommodations are available for qualified individuals with disabilities

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at McDaniel College in Westminster, MD. This is a full-time position working nights and weekends. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions, • Comfortable dealing with fast-paced environments Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job DescriptionSummary Experienced culinary management position in the culinary department, responsible for the directing of preparation and service of all foods produced in the culinary area. Directing and assisting in operating of the kitchen. Responsible for the accurate accounting, inventorying and COS of the culinary operation Essential Duties and Responsibilities • Advanced knife skills, able to perform specific cuts as assigned, • Advanced understanding of cooking techniques ranging from cold food production to hot food, • production., • Advanced knowledge and understanding of cooking equipment and the operation of each, • piece and food products that are cooked by each item, • Responsible to complete and submit food requisitions, • Assists in the development of new menu items, • Develops production lists based on pars of the outlet, • Follows recipes according to set standards, • Follows plating and panning specifications to ensure food consistency, • Gives and assists in directives assigned to kitchen staff, • Ensures that assigned production is complete in a timely manner, • Assigns production lists and understands culinary terms, • Maintain a clean and sanitary work station, • Assist in all areas of the kitchen, • Understanding of proper rotation of stock (FIFO), • Proper food storage and food safety procedures followed, • Must be Serv Safe certified, • Ability to work weekends, nights, holidays and be flexible in scheduling, • Be courteous and gracious to our resort guests when in front of the guests Qualifications • 3-5 years of experience in a professional operating kitchen, • Ability to lead culinary staff, • Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment, operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff., • Ability to add, subtract, multiply and divide in all units of measure, • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions, • Ability to deal with opportunities and issues that may arise in a culinary area, • Ability to manage inventories and cost controls, • Ability to schedule and manage multiple outlet labor forcePhysical Demands, • Stand, walk, use hands to finger, handle or feel, reach with hands and arms, bend and stoop, • Communicate on a regular basis, • Hear commands and directives given by supervisor, • Sit, climb, balance, stoop, kneel, crouch or crawl, • Lift or move items weighing in range of 10 lbs to 50 lbs at a timeWork Environment, • Team member will be exposed to wet and/or humid conditions, • High heat on cooking line, • Cool to cold temperatures in walk in cooler and freezer, • Outside weather conditions, • Moving mechanical parts, • Toxic or caustic chemicals, • Moderate noise level in the work environment The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Culinary Division.

Job Description We are seeking a hands-on Sous Chef to join the culinary leadership team at one of Baltimore's premier independent, chef-driven seafood restaurants. Working alongside an accomplished Executive Chef and Executive Sous Chef, you will run daily line operations, enforce scratch-cooking standards, and lead a high-volume BOH crew. We welcome applications from experienced Sous Chefs, Chefs de Cuisine, or elite Lead Line Cooks ready to step up. What's In It For You: • Competitive Salary: $65-$75K + performance incentives, • Benefits: Medical, Dental Vision, PTO, • Growth Opportunities, • Relocation Assistance Available What We Seek: • Experience: 2–5 years of culinary leadership experience, • Environment: Proven success in high-volume, full-service, scratch kitchens (chef-driven, upscale-casual, or seafood concepts preferred)., • Kitchen Skills: Direct experience managing ordering, inventory tracking, and shift food costs., • Schedule: Full flexibility for a primarily dinner-focused schedule, including evenings, weekends, and holidays. For immediate consideration, APPLY TODAY! Company DescriptionThe Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.The Restaurant Zone is a leading hospitality recruitment agency specializing in connecting top-tier talent with restaurants, hotels, and hospitality groups across the United States. We partner with growing brands and established operators to deliver high-quality candidates for management, executive, and specialized roles. Our team combines industry expertise, a vast candidate network, and a results-driven approach to help businesses build strong, reliable teams. At The Restaurant Zone, we focus on speed, quality, and long-term fit—ensuring both clients and candidates succeed.

Job Description Exciting Career Opportunities with the Naval Academy Hospitality Team! This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation. Benefits include: Medical, Dental, Life, and Long-Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual. Applications must be submitted by Noon on 15 July, 2026 to be considered for this position. In order to meet the basic requirement of the Supervisory Jr Sous Chef position, NF-1101-03, you must meet one of the following: (a) One (1) year of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision. OR (b) One (1) full year of graduate level education. JOB SUMMARY Located in the U.S. Naval Academy’s Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining & Hospitality Team, the Supervisory Junior Sous Chef serves a supportive role in the kitchen in all aspects of ensuring the quality and preparation of all menu items and proper handling/storage of all food items in accordance with standards. Ensures that the function provides the highest food quality consistent with cost control and profitability margins, maximize guest satisfaction and food profitability control. Train, motivate, develop & sustain the required standards and will be responsible for inventory, kitchen staff management and food preparation. The junior chef is at liberty to delegate tasks to other kitchen staff (cooks, dishwashers) for effectiveness of preforming daily operations. DUTIES & RESPONSIBILITIES • Ensure consistent and smooth running of food production, • Ensure that working areas are always kept clean, • Assist other kitchen staff and give appropriate support and guidance as needed, • Oversees performance of kitchen staff to ensure proper activity, • Perform other administrative tasks as will be communicated by culinary management, • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity, and safety, • Work towards exceeding customer’s expectation by encouraging and promoting high level of service, • Promote good team spirit regularly, • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature, • Ensure that the kitchen staff work harmoniously to ensure timely production of quality foods, • Resolve possible disputes within the kitchen and report any unresolved, • Must be able to exert physical effort in transporting of supplies, restaurant equipment, furniture, plates and flatware. Endure various physical movements throughout the work areas, ability to stand stationary for long periods of time, able to reach up and down to lift, pull, push a minimum of 35 pounds. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: • Culinary Experience in a restaurant, catering, country club or hospitality industry., • Ability to multi-task and function in a fast-paced environment with time constraints., • Strong verbal and written communication skills., • Experience maintaining a clean and sanitary kitchen environment while adhering to safe food handling and storage practices, including FIFO; with experience operating and maintaining a variety of food service equipment. Current ServSafe certification preferred., • Experience leading, supervising or managing a team. QUALIFICATIONS & CONDITIONS OF EMPLOYMENT • Must be able to obtain and maintain a security clearance – requires 18 years of age, • Males born after December 31, 1959 must be registered for Selective Service, • Verification of employment eligibility in the United States is required - We are an E-Verify participant, • Probationary period: Full Time employees serve a one-year probationary period. This position will also serve a concurrent one-year supervisory probationary period., • U.S. Citizenship is required for Tier 3 Positions, • Must be able to understand and communicate in English, • Participation in Direct Deposit, • Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct. EMPLOYMENT PREFERENCES Explanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application: • NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent)., • Military Spouse Preference: Most current military member's PCS orders, submit spousal request form – (Per the CNIC 5300.206b, spouses’ preferential consideration for NAF positions at the NF-3 and below), • Veteran’s Priority Consideration: Page four (4) of the DD-214 Notes: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case-by-case basis. Shifts may include mornings, evenings, weekdays, weekends and holidays. 35-40 hours weekly, 8+ hour shifts

Job DescriptionBenefits: • 401(k) matching, • Bonus based on performance, • Free food & snacks, • Opportunity for advancement Benefits/Perks • 401K Matching, • Chef Owned & Operated, • Career Advancement OpportunitiesJob Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServSafe or Food Handlers Certification preferred, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Thames Street Oyster House is seeking an energetic, creative, and extremely motivated culinary professional to join our team as a Sous Chef. Our highly awarded, independent Baltimore restaurant is located in historic Fell's Point on the waterfront. We are searching for an individual with the utmost attention to detail, propensity for leadership, and the desire to learn, while inspiring the staff to do the same. You must be well organized, focused, have good communication skills, be a leader, have a very strong work ethic, and a true passion for the culinary arts. Prior supervisory experience is preferred, but if you're a natural leader and are ready to learn, grow, and take the next step in your culinary career, we encourage you to apply. -The restaurant is CLOSED ALL major holidays, as well as summer and winter breaks every year -We offer an excellent benefits package including medical, dental, vision, and a free employee assistance program -Biyearly bonuses -Sick pay and paid time off -Compensation is very competitive -Family meal, shift drinks, free dining -Set schedule of 45 hours/week The responsibilities for this role will include the following: -Work shifts on the line and ensure execution -Be a leader, in a positive and active culinary and management role for all staff -Ensure our standards are met at all times during service -Help to control food and labor costs with guidance from the Executive Chef -Maintain and practice the highest cleanliness, sanitation, and preparedness -Contribute to seasonal menu changes, working with Executive Chef -Ordering and purchasing, daily follow up with purveyors regarding invoicing and product -Develop daily specials -Teaching and development of kitchen staff and sometimes interns -Roughly 45 hours a week/5 days, including Sundays Applicants must have several years of experience as a lead line cook in a moderate to high-volume upscale-casual or fine-dining restaurant, and EITHER a culinary degree or similar work experience. Please forward resume and references to apply. Thank you. Company DescriptionThames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible. The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard.Thames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible. The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard.

Job Description Sous Chef – Succotash National Harbor We are seeking a passionate and talented Sous Chef for Succotash National Harbor, offering a progressive perspective on classic Southern favorites. Under the culinary leadership and direction of James Beard Award winner Chef Edward Lee, this concept blends soulful Southern cuisine with Chef Lee's Korean roots. As Sous Chef, you will assist in overseeing all kitchen operations, ensuring quality, consistency, and creativity in every dish. You’ll work closely with an amazing team of culinary professionals, contributing to an innovative and dynamic dining experience. Key Responsibilities: • Assist in managing all kitchen operations, from prep to execution, • Maintain high standards in menu items and plating consistency, ensuring dishes reflect the Southern and Korean influences, • Collaborate on menu creation, specials, and food cost management, • Uphold food safety and cleanliness standards in line with health regulations, • Supervise and train kitchen staff, fostering a team-oriented and inclusive environment, • Work closely with front-of-house management to deliver a seamless guest experience Qualifications: • 5+ years of culinary experience, with at least 2 years in a supervisory role, • Experience in Southern cuisine and/or with cross-cultural culinary influences is highly preferred, • College degree or certification in culinary arts/hospitality is preferred but not required, • Strong leadership skills and the ability to motivate and develop kitchen staff, • Excellent organizational and communication skills, • Ability to handle high-pressure situations and multitask in a fast-paced kitchen, • Understanding of financial goals and a commitment to achieving them Perks of Joining Our Team: • Competitive salary with opportunities for growth and promotion, • Health benefits: Medical / Dental / Vision, • 401K, • Dining allowances applicable at any of our restaurant locations, • Generous paid time off (PTO), • Continuing education and professional development opportunities, • Dining, gym, and lifestyle expense account up to $800/month, • Parking and transportation allowances, • Bonus program If you’re a dedicated and creative culinary professional with a passion for hospitality and excellence, we’d love to hear from you! Compensation Salary of $65,000 – $75,000. Apply Now to be part of a dynamic team that blends tradition with creativity!

Job Description We are a growing, award-winning, culinary-driven restaurant group with boutique restaurants that value a 100% from-scratch kitchen. Become part of our dynamic and innovative team with a desire for exceptional food, drink, and service. Sous Chef Requirements and Responsibilities: • Must have 2 years of recent experience in an upscale restaurant, • No more than 3 jobs in the last 5 years, with steady progression through career, • Must be operations-driven, passionate, open-minded, and hands-on, • A can-do attitude and personality are key - we value good service and understand good service is about serving one another, • Responsibilities Include:, • Builds teamwork through proper training, deployment, and communication, • Strong, hands-on support working in the kitchen when needed, • The right candidate understands performance criteria and holds self and the team accountable through effective coaching and strong follow-through skills, • Understands and executes an action plan to achieve goals Sous Chef Benefits: • The pay is competitive based on the level of experience, • Paid Time Off, • Major Medical, Dental, Vision, • Performance-based raises and promotions, • Attainable Bonuses

Job DescriptionDescription: Backed by Callaway Golf and Danny Meyer’s Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Kitchen Manager is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: • Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment., • Hire and oversee onboarding of culinary team members., • Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance., • Coach and develop Sous Chef and other kitchen staff to ensure consistent and high-quality food preparation and presentation., • Set the standard for culinary excellence and hold the team accountable for maintaining these standards., • Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance., • Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service., • Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space., • Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity., • Develop and test new recipes, ensuring they meet quality and cost standards., • Collaborate with the beverage program to create complementary food and drink pairings., • Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions., • Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events., • Maintain a high standard of presentation and service to deliver exceptional event experiences., • Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards., • Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering., • Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging., • Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing., • Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability., • Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community. Required Qualifications: • Culinary school degree or professional certifications such as CEC, or commensurate work experience, • Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment, • Proven track record of building and leading high-performing kitchen teams, • Strong culinary expertise, with a passion for food and innovation, • Excellent communication and interpersonal skills, • Ability to manage multiple priorities and work effectively under pressure, • Working knowledge of Google suite applications and restaurant management software, • English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): • Health, Dental, and Vision insurance*, • Long and Short-Term Disability*, • Accident and Critical Illness Insurance*, • 401(k) *, • Meals while working are included for free Pay: $57K-65K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Requirements:

Job Description HEAD CHEF – CULINARY OPERATIONS & EVENT EXECUTION Guilford Hall Brewery Location: Baltimore, MD Employment Type: Full-Time Reports To: General Manager ABOUT GUILFORD HALL BREWERY Located in the historic Guilford neighborhood of Baltimore, Guilford Hall Brewery combines world-class brewing with elevated hospitality, large-scale event programming, and community-driven experiences. Our brewery campus includes an expansive beer hall, outdoor courtyard, Crown Hall event venue, Whiskey Lounge, and Private Dining Room — creating a destination for everything from everyday dining to weddings, galas, corporate events, festivals, and large community gatherings. At Guilford Hall Brewery, we believe our business grows through our people. We are building a culture centered around hospitality, accountability, leadership development, and memorable guest experiences at every level of the operation. POSITION OVERVIEW The Head Chef – Culinary Operations & Event Execution is the culinary leader responsible for overseeing kitchen operations, menu development, food quality, banquet execution, inventory systems, and labor efficiency across all food service operations at Guilford Hall Brewery. This is a hands-on working chef position designed for a highly organized culinary professional who thrives in both creative menu development and operational accountability. The Head Chef will lead daily kitchen execution while also overseeing banquet and event culinary operations for weddings, galas, corporate events, brewery festivals, and private dining experiences. A major focus of this role is maintaining strong cost controls through active management of inventory, purchasing, recipe costing, labor efficiency, and operational systems utilizing Toast and MarginEdge software platforms. The ideal candidate combines culinary creativity with disciplined operational management and is capable of leading high-volume service while building strong systems, developing kitchen staff, and maintaining consistency across both restaurant and event operations. CORE LEADERSHIP PHILOSOPHY At Guilford Hall Brewery, we believe: “Our business grows through our people.” The Head Chef is expected to: • Lead by example through professionalism, consistency, urgency, and accountability, • Build a culture focused on teamwork, organization, and culinary excellence, • Develop and mentor kitchen staff through active coaching and training, • Balance creativity with operational discipline and financial awareness, • Create systems that support consistency, efficiency, and long-term growth, • Maintain a solutions-oriented leadership style in high-volume environments KEY RESPONSIBILITIES CULINARY LEADERSHIP & MENU DEVELOPMENT • Oversee daily kitchen operations including food preparation, cooking, plating, and presentation, • Develop and create innovative menu items aligned with seasonal availability, brewery programming, and guest expectations, • Create food offerings that support both high-volume beer hall operations and elevated private event experiences, • Collaborate with brewery and hospitality leadership teams on specialty menus, pairing dinners, seasonal programming, and event activations, • Ensure consistency in food quality, preparation standards, portioning, and presentation across all service areas, • Lead recipe development, standardization, and documentation processes, • Maintain a clean, organized, and efficient kitchen environment EVENT & BANQUET EXECUTION • Oversee culinary execution for weddings, galas, corporate functions, private dining events, festivals, and brewery activations, • Work closely with the Events & Hospitality Manager and Event Operations Manager to execute banquet and event BEOs successfully, • Collaborate with management teams to plan and execute catering and banquet events, • Manage prep timelines, staffing plans, production organization, and execution logistics for large-format events, • Maintain flexibility and composure in fast-paced event environments while ensuring high-quality culinary execution, • Actively work alongside kitchen teams during major service periods and event execution INVENTORY, FOOD COST & OPERATIONAL MANAGEMENT • Manage inventory levels, ordering systems, and vendor relationships, • Utilize Toast and MarginEdge software systems to manage inventory, recipe costing, vendor invoicing, reporting, and operational analysis, • Maintain strong control over food cost, waste reduction, purchasing, and kitchen labor efficiency, • Monitor weekly food cost performance and implement strategies to maintain company targets, • Maintain accurate inventory counts and operational reporting, • Develop pars, prep systems, and operational procedures that support consistency and efficiency, • Analyze sales trends, menu performance, and product utilization to optimize profitability, • Assist leadership teams with budgeting, forecasting, and operational planning initiatives TEAM LEADERSHIP & KITCHEN OPERATIONS • Train, supervise, mentor, and motivate kitchen staff members, • Build staffing structures that support operational success while maintaining labor goals, • Create kitchen schedules based on business levels, event needs, and operational priorities, • Lead by example through professionalism, urgency, teamwork, and accountability, • Ensure compliance with all health department regulations, food safety procedures, and kitchen sanitation standards, • Foster a positive, organized, and high-performance kitchen culture focused on consistency and teamwork, • Support ongoing development and growth opportunities for kitchen staff and future culinary leaders QUALIFICATIONS • Proven experience working as a Chef, Sous Chef, Executive Sous Chef, or in a similar culinary leadership role, • 3–5+ years of progressive culinary leadership experience in high-volume restaurants, breweries, hotels, catering operations, or event venues preferred, • Strong culinary skills with knowledge of various cooking techniques and food preparation methods, • Experience in banquet, catering, or large-scale event culinary execution preferred, • Proven experience managing food cost, inventory systems, labor controls, and kitchen operations, • Experience utilizing Toast, MarginEdge, or similar restaurant management software platforms strongly preferred, • Strong leadership, organizational, communication, and time management skills, • Ability to lead and mentor kitchen staff effectively, • Strong understanding of food service management, recipe costing, purchasing, and operational efficiency, • Hands-on leadership style with willingness to actively work in daily operations, • Availability to work evenings, weekends, holidays, and event-driven schedules as needed COMPENSATION & BENEFITS Salary Range: $60,000 – $70,000 annually, commensurate with experience and culinary leadership background within the Baltimore market. Performance Bonus Structure: • Target annual performance bonus of up to $10,000 based on food cost management, labor performance, operational execution, and culinary performance metrics, • Stretch performance bonus potential of up to $15,000 annually for exceptional achievement of operational, financial, and event execution goals Additional Benefits: • Health, dental, and vision benefits available, • Employee discounts on food, beverages, merchandise, and events, • Leadership development and advancement opportunities within an expanding hospitality and brewery organization, • Creative input on menu development, culinary programming, and brewery event experiences HOW TO APPLY Please submit your résumé and a brief cover letter outlining your culinary leadership, event execution, and kitchen operations experience. Company DescriptionFlying Fish & Guilford Hall Brewery is a partnering company to the Reveal Management office. We have expanded our horizons from real estate, to restaurants, to brewery production/manufacturing, and now to alcohol distribution. This job will give you a place to grow and learn. Our company is looking for self starters and organized individuals that take pride in each aspect of their life. If you are looking for a career with no limits - come join our team!Flying Fish & Guilford Hall Brewery is a partnering company to the Reveal Management office. We have expanded our horizons from real estate, to restaurants, to brewery production/manufacturing, and now to alcohol distribution. This job will give you a place to grow and learn. Our company is looking for self starters and organized individuals that take pride in each aspect of their life. If you are looking for a career with no limits - come join our team!

Job Description Position Overview The Head Chef is responsible for overseeing all kitchen operations, ensuring consistency in food quality, managing costs, leading the team, and maintaining high standards during service. This role requires strong communication and collaboration, working directly with the owner and front-of-house team, while also being hands-on in the kitchen and able to execute during service. Key Responsibilities Kitchen Leadership & Team Development • Lead and manage BOH team with clear direction and accountability, • Train, coach, and develop kitchen staff, • Set the tone for professionalism, urgency, and teamwork, • Hold staff accountable to standards and performance Food Quality & Execution • Cook on the line and lead by example during service, • Ensure all food is executed consistently and to recipe, • Maintain plating and portion standards, • Oversee prep, line execution, and service flow, • Ensure the kitchen meets ticket times and maintains speed without sacrificing quality Food Cost & Inventory Control • Manage and maintain target food cost percentages, • Oversee ordering, inventory, and waste reduction, • Track usage and adjust ordering based on business needs Labor Management & Scheduling • Create and manage schedules for the entire BOH team, • Staff appropriately for daily service, off-site events, and catering, • Control labor cost while maintaining efficiency Vendor Relations & Ordering • Negotiate with vendors for best pricing and quality, • Place and manage orders with accuracy and consistency, • Maintain strong vendor relationships Menu Development & Innovation • Contribute to menu development and seasonal items, • Bring creative ideas while staying aligned with brand identity, • Maintain consistency with The Empanada Lady flavors and standards Operations & Systems • Use a laptop for daily operations including emails, scheduling, and communication, • Manage BOH communication through email and digital tools, • Implement and maintain kitchen systems and organization, • Ensure cleanliness, food safety, and compliance standards Communication & Collaboration • Work directly with the owner on operations, performance, and strategic growth, • Maintain consistent communication with the front-of-house team to ensure smooth service, • Align BOH and FOH on reservations, large parties, catering, and service flow, • Participate in meetings and provide updates on kitchen performance and needs Qualifications • Minimum 3 years of kitchen experience (leadership experience preferred), • Experience as a Head Chef or strong Sous Chef ready to step into leadership, • Strong understanding of food cost, labor cost, and kitchen operations, • Experience with scheduling, inventory, and ordering systems, • Comfortable using a laptop, email, and digital tools for daily operations, • Ability to lead a team in a fast-paced environment, • Ability to work the line efficiently and maintain ticket times during high-volume service, • Strong communication and problem-solving skills, • Passion for culture-driven food and hospitality Physical Requirements • Ability to stand for long periods, • Ability to lift 35 lbs or more, • Ability to work nights, weekends, and high-volume shiftsCompany DescriptionThe Empanada Lady is a culture-driven restaurant and catering brand rooted in Puerto Rican heritage, bold flavors, and intentional hospitality. Founded in Baltimore, the brand has grown from humble beginnings into a recognized name known for delivering both quality food and a memorable guest experience. We specialize in high-volume service, catering, and community-centered events, with a strong focus on consistency, efficiency, and execution. Our team operates in a fast-paced environment where standards are high and accountability is expected across all roles. As we continue to expand, our focus remains on building strong systems, developing leadership within our team, and creating opportunities for growth both inside and outside of the kitchen. The Empanada Lady is committed to preserving culture, elevating the guest experience, and operating with purpose in everything we do.The Empanada Lady is a culture-driven restaurant and catering brand rooted in Puerto Rican heritage, bold flavors, and intentional hospitality. Founded in Baltimore, the brand has grown from humble beginnings into a recognized name known for delivering both quality food and a memorable guest experience.\r\n\r\nWe specialize in high-volume service, catering, and community-centered events, with a strong focus on consistency, efficiency, and execution. Our team operates in a fast-paced environment where standards are high and accountability is expected across all roles.\r\n\r\nAs we continue to expand, our focus remains on building strong systems, developing leadership within our team, and creating opportunities for growth both inside and outside of the kitchen. The Empanada Lady is committed to preserving culture, elevating the guest experience, and operating with purpose in everything we do.

Job DescriptionDescription: Backed by Callaway Golf and Danny Meyer’s Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: • Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment., • Hire and oversee onboarding of culinary team members., • Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance., • Coach and develop Sous Chef and other kitchen staff to ensure consistent and high-quality food preparation and presentation., • Set the standard for culinary excellence and hold the team accountable for maintaining these standards., • Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance., • Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service., • Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space., • Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity., • Develop and test new recipes, ensuring they meet quality and cost standards., • Collaborate with the beverage program to create complementary food and drink pairings., • Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions., • Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events., • Maintain a high standard of presentation and service to deliver exceptional event experiences., • Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards., • Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering., • Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging., • Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing., • Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability., • Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community. Required Qualifications: • Culinary school degree or professional certifications such as CEC, or commensurate work experience, • Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment, • Proven track record of building and leading high-performing kitchen teams, • Strong culinary expertise, with a passion for food and innovation, • Excellent communication and interpersonal skills, • Ability to manage multiple priorities and work effectively under pressure, • Working knowledge of Google suite applications and restaurant management software, • English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): • Health, Dental, and Vision insurance*, • Long and Short-Term Disability*, • Accident and Critical Illness Insurance*, • 401(k) *, • Meals while working are included for free Pay: $55K-58K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Requirements:

Job Description Are you a culinary artist with a flair for creativity and a knack for leading a team? The Classic Catering People, a premier catering company in Owings Mills, Maryland, is looking for a talented and enthusiastic Executive Sous Chef to join our passionate kitchen family. We believe that exceptional food is the heart of every memorable event, and we're dedicated to crafting delicious experiences for our clients. In this role, you'll work closely with our Executive Chef, playing a key part in creating exquisite menus and leading our culinary brigade. You'll have the opportunity to showcase your skills in classical and contemporary cuisine, from savory dishes to delightful pastries, all while maintaining the highest standards of quality and presentation. If you're eager to grow your career in a dynamic, supportive, and inspiring environment where your culinary talents can truly shine, we invite you to explore this exciting opportunity with us. Benefits Annual Base Salary Based on Experience Career Growth Opportunities Paid Time Off (PTO) Dental Insurance Life Insurance Vision Insurance Disability Insurance Retirement Plan Hands on Training Daily Meals Provided Responsibilities • Assist the Executive Chef in all aspects of kitchen operations, ensuring seamless service delivery., • Oversee daily food preparation, ensuring quality, consistency, and presentation standards are met., • Manage and mentor kitchen staff, fostering a positive and collaborative work environment., • Contribute to menu planning and recipe development, bringing innovative ideas and culinary expertise., • Maintain strict inventory control and manage food costs effectively., • Ensure adherence to all health, safety, and sanitation regulations., • Step in to lead the kitchen in the Executive Chef's absence. Requirements • Minimum 5 years of progressive culinary experience, with at least 2 years in a Sous Chef or similar leadership role., • Demonstrated expertise in classical and contemporary cuisine, including pastry arts., • Strong understanding of food costing, inventory management, and kitchen budgeting., • Exceptional leadership and team management skills, with the ability to mentor and motivate culinary staff., • Proficiency in food safety and sanitation standards (e.g., ServSafe certification preferred)., • Excellent organizational and multitasking abilities., • A genuine passion for food and a creative approach to menu development.

Job DescriptionExecutive Chef – Potomac Hospitality Group Location: Potomac, MD Reports to: Ownership Employment Type: Full-Time About Us: Potomac Hospitality Group is dedicated to delivering an dining experiences rooted in hospitality. We are seeking an experienced, systems-driven Executive Chef who is passionate about culinary excellence, operational efficiency, and leadership. Location: Bowie, MD Reports to: Executive Leadership Employment Type: Full-Time Salary Range: $95,000–$105,000 base + performance bonus, benefits, and PTO About Us Potomac Hospitality Group is a hospitality company based in Bowie, Maryland, with more than a decade of work across the DMV. Our portfolio spans high-end event catering, institutional food service, and a full-service restaurant — and includes signature cultural events that draw nationally recognized talent into our kitchen each year. What we do is not typical. Our work moves from intimate plated dinners to large-scale corporate functions, from daily service to flagship events that demand the highest level of execution. The chef who fits this role will need to think across all of it. We are seeking an experienced, systems-driven Executive Chef who is passionate about culinary excellence, operational rigor, and leadership development. Position Overview The Executive Chef leads all back-of-house operations across our concepts. This role requires a culinary leader who can move from a high-volume service to a black-tie plated dinner without losing footing — and who builds the systems, training, and standards that allow the kitchen to run at that level whether they are personally on the line or not. This is a multi-outlet Executive Chef role. If we were a hotel, this would be the Executive Chef over multiple food and beverage outlets. That is the most honest way to describe what this seat actually is. Qualifications • Minimum 5 years of senior kitchen leadership (Executive Chef, Executive Sous, or Chef de Cuisine) with at least 3 years in high-end or large-scale event catering, • Refined dining background with experience in elevated American or multi-cuisine, • Proven experience leading and developing a structured kitchen team of 10 or more, • Extensive knowledge of kitchen logs, cooling temp charts, HACCP guidelines, and par level management, • Strong financial acumen with demonstrated experience in food cost control and inventory management, • Excellent communication, organizational, and problem-solving skills, • Ability to work flexible hours including evenings, weekends, and event-based schedules, • Comfort with G-Suite, Microsoft Windows, and ERP systems (MarginEdge experience strongly preferred)Why Join Us This is a unique opportunity to lead the culinary direction of a hospitality company that has spent more than a decade earning its seat at the table in the DMV. Our work reaches corporate clients, government, embassies, cultural institutions, and signature events that bring nationally recognized talent into our kitchen each year.

Job Description About Company: Challenge. Transform. Empower. “Challenge people through transformative educational and retreat experiences to realize their attitudes and actions have a lasting impact on their lives, communities, and the environment.” Founded in 2005 on the shores of the Chesapeake Bay, NorthBay is a 501(c)(3) nonprofit organization that creates transformative experiences that help people grow and lead with purpose. Each year, we serve over 20,000 middle school students through overnight and in-school environmental education and character development programs and have reached more than 300,000 students across the Mid-Atlantic. Through our rentals program, we also welcome thousands of organizations annually, expanding our impact through retreats and community-building. Position Summary: The Food Service Worker is responsible for assisting with meal preparation, dining room set up, dish pits and kitchen clean up. This position reports directly to the Dining Manager, Executive Chef and Sous Chef, who will assign the daily production schedule and give direction. General Purpose: To assist in all aspects of dining services at the direction of the Dining Manager, Executive Chef and Sous Chef. Role Qualifications: • Food service experience preferred but not required Essential Job Functions/Responsibilities: • Assist the Dining Manager, Executive Chef and Sous Chef in hot and cold food preparation., • Assist in dining room set up; which may include but is not limited to cleaning tables and chairs, setting up place settings, vacuuming, carpet cleaning, trash, maintaining coffee stations and detail cleaning, • Assist in the dish pits, ensuring that all dining items are thoroughly cleaned, sanitized and properly stored. This may involve the set up and take down of the dishwashing machine and handwashing items in the triple sink. Depending on work experience, this may be the primary duty of a Food Service Worker, • Communicates and listens effectively with all food services staff and supervisors., • All other duties as assigned. Essential Skills and Experience: • Display strong interpersonal skills, • Ability to make decisions and problem solve, • Teachable and able to take instruction, • Able to learn quickly and begin to take initiative, • Able to be a role model; presenting a strong work ethic, maintaining a professional appearance and using respectful language and conduct, • Able to work, communicate and cooperate with kitchen and dining staff, and with other departments in a way that demonstrates integrity and respect, • Engages staff and guests to create a positive, welcoming environment in the kitchen and in the dining area Reporting to this position: N/A Physical demands of work environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ■ Physical demands: While performing the duties of this job, the employee is required to stand, walk, sit, use hands, climb stairs, balance, stoop, kneel, talk, see or hear. The employee must occasionally lift and/or move up to 50 pounds and handle hot/cold and sharp items ■ Work environment: The noise level in the work environment ranges from minimal to very loud. Room temperature can fluctuate dramatically and floors can become slippery.

Job Description Overview Opportunity: Steward / Dishwasher Perform dishwashing and kitchen cleaning functions. Your Growth Path Cook or Stewarding Supervisor - Executive Steward or Sous Chef Your Focus • Wash dishes, glassware, flatware, pots and pans., • Operate dishwashing and other kitchen cleaning equipment., • Place clean dishes, utensils, or cooking equipment in storage areas., • Maintain kitchen work areas, equipment, or utensils in clean and orderly condition., • Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars., • Sweep and wash floors and clean trash cans., • Sort and remove trash, placing it in designated pickup areas., • Perform food preparation functions in the event of staffing shortages or during peak periods., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High School diploma or equivalent preferred., • Previous stewarding experience required or equivalent training. HHM Hotels Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Daily Pay, • Free Basic Life Insurance, • 24/7 access to TELUS Health, a confidential work-life resource., • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may include working on holidays, and weekends, etc., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping and kneeling. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description Bakery Associate Ever wonder how they get the jelly in the middle of a donut, join our production team and find out. Join the largest and fastest growing Dunkin’ franchise organization in Maryland and Delaware. We are currently seeking exceptional full time Baker personnel for Ocean City, Maryland. Key Responsibilities: • Baker, • Receives and checks food inventory and supplies for quality and quantity, • Production of bakery items (donuts, bagels, muffins, etc.), • Rotates and places all food in clean containers, labeled and date, • Finishing of bakery products, • Prevents the spoiling and contamination of foods by practicing proper sanitation and complying with corporate policy and health regulations, • Cleaning of kitchen area and kitchen equipment, • Being able to follow a recipe, • Takes a proactive role in keeping all culinary areas in a clean and sanitary manner and kept within the cleanliness guidelines set forth by the local health authority and management team., • Any other tasks as assigned by a manager Shifts begin early afternoon and run into the evening. Ideal candidates have backgrounds as a line cook or poultry plant worker, or experience in manufacturing or packaging, fast food, factory line, bakery and confectionery production, distribution warehouse picking, back of house restaurant work. Candidates with previous prep cook, sous chef, Sautee cook, broiler cook, breakfast cook, fry cook or line cook experience as well as housekeeping, hotel and hotel restaurant experience will also be considered. Physical Demands/Working Conditions: • Standing on feet, • Repetitive motion including bending, stooping and reaching, • Lifting packages (more than 20 pounds), • Working in a small space Pay and Benefits: We offer an attractive total compensation plan that includes per hour wage and a comprehensive benefits package (available after one year of employment). Wage range: $22/hour Benefits include: • 401K, • Paid Vacation, • Health Insurance, • Bonus potential In return for your loyalty and determination to succeed we will offer you an exciting career within our growing business. You are applying for work with a franchisee of Dunkin’, not Dunkin’ Brands, Inc. or any of its affiliates. Any application or information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees.

Thames Street Oyster House, the premier seafood restaurant in Baltimore, is searching for a lead line cook to join our culinary team, with room for advancement to a Sous Chef position. Executive Chef-partner Eric Houseknecht has worked in top restaurants all over the East Coast, as well as Europe. U

Pay: $20 In addition to base pay, Pack Members in this role may receive tips from guests. Tips vary by shift and location and are not guaranteed. [Recent averages reported for this position have ranged from $2-$4 per hour.] At Great Wolf, the Fast Food Cook works in a fast-paced quick service environment to deliver on our commitment to high quality hospitality. The Fast Food Cook is an entry level position that prepares food for guests in accordance with the highest standards, to exceed guest satisfaction. Hiring immediately with full-time, part-time, and flexible scheduling – must be at least sixteen (16) years or older Join our Pack: -Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels -Great Perks: Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives -Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training -Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund -Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: • Medical, Dental, and Vision insurance, • Health savings account, • Telehealth resources, • Life insurance, • 401K with employer match, • Paid vacation time off, • Paid parental leave Essential Duties & Responsibilities • Maintain and follow all department operating procedures; ensure completion of daily temperature logs, daily cleaning logs, line check sheets and food waste sheets., • Ensure compliance with all food-handling and sanitation regulations., • Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef., • Executes food orders according to guest preference in a timely manner while working on multiple orders at once., • Provides food preparation assistance by washing, peeling, cutting and preparing a variety of ingredients, • Controls recipes by weighing and measuring designated ingredients., • Provides food and utensils for chef by carrying pans, kettles, and trays of food to and from workstations, stove, and refrigerator., • Supports in stocking food & supply inventory, requisitioning supplies and food; verifying receipt., • Maintains safe, secure, and healthy work environment by cleaning work areas, food storage areas, equipment, and utensils; segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations., • Maintains correct cleaning schedules on all equipment; keeps equipment operating by following operating instructions; troubleshooting breakdowns; maintaining supplies; performing preventive maintenance; calling for repairs., • Maintain and follow all Ecosure or similar food safety and sanitation program standards., • Assist and support the operation at the request of the Sous Chef, Executive Chef or other property leadership., • At the end of the shift check out with outlet leader. Basic Qualifications & Skills • High School diploma or equivalent experience; may have current enrollment., • Ability to learn correct and safe food preparation and demonstrated ability to understand sanitation related issues and precautions necessary to ensure a clean food preparation environment., • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed., • Possess the ability to work with Point of Sale system and Kitchen Display System., • Must be able to obtain local or state food handling permits and serv safe food handling certification as required., • Successful completion of criminal background check and drug screen. Desired Qualifications & Traits • Previous cook experience, • Proven teamwork, • Projects professional image that inspires trust and confidence, • Enthusiastic and positive energy, • Multi-tasking ability Physical Requirements • Able to lift up to 40 lbs., • Able to bend, stretch, and twist, • Able to stand for long periods of time, • Able to work in hot/cold environments, • Able to work around continuous moderate noise levels Application Instructions: Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). After a brief application, all qualified applicants will be immediately invited to setup an interview or attend an upcoming hiring event. Position Close Date: Pay Rate: $ $20 /hr An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Remington Hospitality - - Responsibilities: Prepare all menu items following recipes and yield guides; Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance; Start prep work on items needed for the parti

Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Education and Experience High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. Ensuring Culinary Standards and Responsibilities are Met Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Maintains food handling and sanitation standards. Ensures all employees have proper supplies, equipment and uniforms. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Communicates areas in need of attention to staff and follows up to ensure follow through. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Assists in determining how food should be presented and creates decorative food displays. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities Ensures and maintains the productivity level of employees. Ensures completion of assigned duties. Coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shifts while personally preparing food items and executing requests based on required specifications. Handles employee questions and concerns. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Conducts employee performance appraisal process, giving feedback as needed. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Monitors employee's progress towards meeting performance expectations. Conducts training when appropriate. Maintaining Culinary Goals Follows specific goals and plans to prioritize, organize, and accomplish your work. Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. Places orders for appropriate supplies and manages food and supply inventories according to budget. Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Strives to improve service performance. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Serves as a role model to demonstrate appropriate behaviors. Analyzes information and evaluating results to choose the best solution and solve problems. Complies with loss prevention policies and procedures. Reports malfunctions in department equipment. Attends and participates in all pertinent meetings. Encourages and builds mutual trust, respect, and cooperation among team members. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J. Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. Job Identification 26076848 Job Category Food and Beverage & Culinary Posting Date 06/24/2026, 02:34 PM Job Schedule Full time Locations 14750 Conference Center Dr, Chantilly, VA, 20151, US Pay Range (US/Canada/EMEA) $29.19-$31.25 per hour Bonus Eligible? Y Stock Package? N

SSA Attractions Group - 501 East Pratt Street - Responsibilities: Supervise and participate in creating high quality products for events and food service locations; Assist in menu pricing and preparation; Train, coach, counsel, and resolve problems; Comply with all food safety regulations and practi

Goodwin Recruiting - - Responsibilities: Lead high-volume kitchen operations to maintain quality in a full-service dining environment; Motivate and supervise kitchen staff to deliver exceptional guest experiences; Manage inventory, prep, and workflow to meet service demands; Collaborate with restau

Metz Culinary Management - 5401 Old Court Road - Responsibilities: Oversee daily kitchen operations in a fast-paced, multi-outlet setting; Mentor and supervise kitchen staff; Develop and implement diverse menus with stunning presentation; Ensure culinary training and quality standards are met; Coord

TPG Hotels & Resorts - 890 Elkridge Landing Road - Responsibilities: Breakfast cookery and presentations; Breakfast and lunch banquet production; Banquet Preparations.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Summary of Prep Cooks’ Primary Responsibilities • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Dishwashers’ Primary Responsibilities: • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Our Perks and Benefits: • Competitive Pay: Dishwashers earn $18.50–$20.10/hour. Prep Cooks earn $18.75–$21.00/hour. Line Cooks earn $19.00–$22.70/hour., • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.