Trabajos sous chef en 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 Are you ecstatic after a great meal? Do you eat with your eyes first? Does the thought of creating an amazing product for customers excite you? Are you creative? Do you dream of becoming a Chef? If you answered yes to these questions, then you should know: Congressional Country Club is hiring Line Cooks. Cook 1 + 2. As a Line Cook, you'll be part of a dynamic culinary team supporting our restaurants and outlets, preparing dishes for our members and guests. At Congressional, we look for Team Members who believe the impossible is possible-those who are driven to make a positive impact and know that as a team, we achieve more. What You'll Do • Prepare, cook, and plate dishes following standard recipes., • Take inventory, requisition ingredients, and ensure your station is set up and maintained., • Collaborate with other kitchen operations to coordinate the timing of orders., • Notify the Sous Chef of shortages and suggest improvements., • Maintain clean, sanitary work areas and properly store food items., • Close the kitchen properly using the established checklist., • Attend team meetings and contribute ideas for growth and improvement., • Follow all safety and food safety regulations., • Perform additional duties as assigned by the Sous Chef. What We're Looking For • High school diploma or GED required., • Completion of a two-year culinary school program preferred., • At least 2 years of professional kitchen experience., • Strong teamwork, creativity, and passion for the culinary arts. What We Offer • Full-Time Position with stability and growth opportunities, • Complimentary meals & parking, • Health, Dental & Vision Insurance (available for Full & Part-Time Team Members), • Flexible Spending Account (FSA), • 401K with match, • Employee discounts on Golf, Tennis, Fitness apparel, and more, • Competitive total rewards package focused on well-being and work-life balance Join our Culinary Team and grow your career in one of the top country clubs in the nation. Congressional Country Club is an Equal Opportunity Employer (EOE). Job Posted by ApplicantPro

Job DescriptionEXPERIENCED LINE COOK The Elkridge Club | Country Club Atmosphere $18–$24 per hour, based on experience | Benefits | Year-Round Employment Available Bring your culinary skills to The Elkridge Club! The Elkridge Club is seeking an experienced, motivated Line Cook to join our professional culinary team. Our private club offers a welcoming, team-oriented environment and the opportunity to prepare exceptional food for our members and guests. From à la carte dining to weddings, banquets, special events, and elegant multi-course dinners, you’ll gain experience across a variety of services. Work alongside experienced culinary professionals, sharpen your skills, and contribute your ideas in a kitchen that values quality and teamwork. WHAT YOU’LL DO Prepare high-quality menu items at assigned kitchen stations. Support breakfast, lunch, dinner, banquet, and special event service. Maintain consistent food quality, flavor, and presentation. Assist with daily preparation and kitchen operations. Work closely with the Executive Chef, Executive Sous Chef, and culinary team. Follow food safety, sanitation, and kitchen procedures. Keep your workstation clean, organized, and safe. Contribute ideas for menu development and daily specials. Help deliver exceptional dining experiences for our members and guests. WHAT WE’RE LOOKING FOR We’re looking for a dependable culinary professional who takes pride in their work and enjoys being part of a team. Previous line cook experience in a restaurant, hotel, country club, banquet facility, or similar professional kitchen. Ability to work efficiently in a fast-paced, high-volume environment. Strong communication and teamwork skills. Attention to detail and a commitment to quality. Ability to remain calm, focused, and organized during busy service. A positive attitude and willingness to learn. Culinary education and food safety certification preferred, but not required. WHAT WE OFFER $18–$24 per hour, based on experience. Year-round employment available. Health, dental, and vision insurance. 401(k) plan. Paid vacation. Employee meals. Golf privileges. Professional growth opportunities. A supportive, team-oriented work environment. Experience across à la carte dining, banquets, weddings, and special events. PHYSICAL & SCHEDULE REQUIREMENTS Ability to stand for extended periods and perform physical kitchen duties. Ability to lift and carry up to 50 pounds. Ability to work in a hot, fast-paced kitchen environment. Availability to work evenings, weekends, and holidays as needed. READY TO JOIN OUR TEAM? If you’re passionate about food and looking for a place where your skills and contributions are valued, we’d love to hear from you. Apply today to join the culinary team at The Elkridge Club! The Elkridge Club is an Equal Opportunity Employer.

Job Description Overview Opportunity: Prep Cook Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Potential Career Path Cook – Sous Chef – Executive Chef Essential Job Functions • Prepare food product for home station, assist in monitoring depletion and replenishment., • Manage the awarding of additional food, supplies, and service to any station with high work volume., • Perform routine quality control inspections of all food products. Notify supervisor immediately of questionable color, smell, feel, and/or shelf life., • Assume responsibility of maintaining full menu knowledge, including but not limited to specials and upcoming events., • Maintain the cleanliness of the immediate service area, floors, and food service area by upkeep of kitchen area and appliances., • Label and store all food products according to government, state, and federal guidelines., • Restock for following shift at the end of each shift., • Adhere to standards with regard to safety, sanitation, and PPE., • Perform other job related duties as assigned. Position Requirements • Prior culinary training and/or prep cook experience., • Ability to multitask and prioritize key assignments., • Strong knife skills. Work Environment and Context • Requires standing and moving for extended periods, use of hands and fingers to operate kitchen equipment and food items. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

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.

Job DescriptionDescription: Columbia Country Club: Columbia Country Club was founded in 1898, it is a private member owned club which is situated in Chevy Chase, Maryland. The Club’s 1,600 family members enjoy golf, indoor and outdoor tennis, fitness and aquatic facilities, bowling, and paddle tennis courts. Position Summary: The A La Carte Cook works under the supervision of the Chef de Cuisine, with additional oversight from the Sous Chef and Executive Chef. This position is responsible for the setup and preparation of breakfast, lunch and dinner hot line items, ensuring high-quality food is delivered in a timely and professional manner. Essential Duties and Responsibilities: • Complies with the club’s policies and procedures as established in the employee handbook., • Completes all opening and closing side work as assigned and / or scheduled for a given shift., • Prepare any elements needed for service, such as salad dressing, sauces, sandwiches or spreads. As well as follow the restaurant recipes when preparing these menu items., • Wash, peel, dice and chop foods according to Chef’s requirements., • Assist in the plating of dishes coming from the kitchen to be served for breakfast, lunch and dinner service., • Helps in reusing product and items to avoid waste., • Responsible for the set-up and breakdown of their station, as well as making sure items are returned to where they came from., • Prepares all specials and is creative in the presentation of plates under the direction of the Chef de Cuisine., • Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products., • Have high quality standards for production and service., • Must be able to work productively with little supervision., • Cleans and sanitizes workstation and equipment., • The A La Carte Cook must work in conjunction with the other scheduled cooks to ensure members and their guests’ food is prepared and ready to be served in an orderly fashion., • Must pay close attention to detail and work well in pressure situations., • Consistently follows all sanitation-related requirements, including those related to personal hygiene., • Immediately report all suspicious occurrences and hazardous conditions to their direct supervisor., • Possesses a professional behavior and appearance at all times., • Held responsible for working all major club events to include Mother’s Day, Easter, Club Fireworks Event, Thanksgiving and Christmas., • Completes other appropriate work assignments as requested by the Chef de Cuisine, Sous or Executive Chef.Requirements:, • Must be 18 years of age, • Must have good communication skills including understanding and speaking English, • Must be detail oriented, organized and efficient., • Must have basic knowledge of production and kitchen operations to include the proper use and cleaning of relevant kitchen equipment, supplies and machinery., • The individual in this position will be required to fulfill the physical demands of the position. Will need to often be standing on their feet for the duration of the shift, sometimes lasting up to eight hours., • 2+ years’ experience required. County Club familiarity preferred but not required. There is an expectation for you to develop your knowledge of overall Food & Beverage Operations as an employee of CCC.

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.

Job Description Overview Opportunity: Banquet Cook Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Your Growth Path Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director Your Focus • Follow recipes to prepare food items accordingly., • Wash, peel, and cut fruits and vegetables; cut, trim, or clean meat., • Prepare appetizers, salads, or cold dishes., • Bake, roast, broil, and steam meats, fish, vegetables, and other foods., • Bake breads, rolls, or other baked goods., • Portion, arrange, and garnish food for pick up by server or deliver to guests., • Maintain clean and sanitized work areas such as cutting boards, counters and work spaces., • Secure and store food items properly., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow safe food handling procedures., • Practice safe work habits and wear protective safety equipment., • Ensure overall guest satisfaction., • Perform other duties as requested by management. Your Background and Skills • High School diploma preferred., • Previous culinary experience or equivalent training required., • Department of Health Sanitation certificate may be required. 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, weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description Overview Opportunity: Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Lead Cook – Sous Chef – Assistant to the Head Chef Your Focus • Prepare food of consistent quality following recipe cards and production and portion standards., • Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs., • Date all food containers and rotate per company standards, making sure that all perishables are kept at proper temperatures., • Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages., • Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables., • Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per company standards., • Operate, maintain and properly clean kitchen tools and equipment., • 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., • 2 years of related experience. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • 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., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description MERCY RIDGE 2525 Pot Spring Road • Timonium, MD 21093 www.mercyridge.com Mercy Ridge is looking to hire a skilled, motivated Line Cook to join our dining team. Under the direct supervision of the Executive Chef and/or Sous Chef, the incumbent is primarily responsible for preparing meals from the main kitchen for all dining venues to serve residents, guests and employees. Schedule: • Full time, non-exempt position working various days that include weekends and the potential for overtime. Essential Functions:, • Prepares food items on the menus for residents, guests and employees according to daily production sheets., • Follow recipes, portion control guidelines and ensure proper food preparation techniques to maintain high standards of quality and presentation., • Ensures work station is cleaned and sanitized., • Conducts regular checks to verify that ingredients meet quality standards and maintains consistency in preparation., • Follows diet instructions, knows basic methods of preparing food in quantities and is familiar with seasoning requirements. Full Time Benefits:, • Health & Dental (single and family coverage), • FSA- Flexible Spending Account, • Group Term Life Insurance paid by Mercy Ridge, • 401(k) plan with company match (must be 21 years or older and employed 6 months to participate), • AFLAC options for Voluntary benefits such as Short Term Disability, • Legal Resources, • Long Term Care with Life Insurance Rider, • PTO time – this includes sick (MHWFA), vacation and personal time, • Holiday Pay – Six observed Holidays. In addition, birthday holiday and one multicultural holiday in a calendar year., • Tuition Reimbursement, wellness credit, employee referral incentive, • Employee Assistance Program, • One complimentary meal provided during shift (valued at $15), • Employee Recognition Incentive Program & Appreciation events: birthday movie tickets, turkey at thanksgiving Our Hospitality Culture Mercy Ridge fully embraces our Hospitality Promises — a set of commitments that define how we interact with residents, families, co-workers, and guests. • We greet you warmly, by name and with a smile., • We treat everyone with courteous respect., • We anticipate your needs and act accordingly., • We listen and respond enthusiastically in a timely manner., • We hold ourselves and one another accountable., • We make you feel important., • We embrace and value our differences., • We ask, “Is there anything else I can do for you?”, • We maintain high levels of professionalism, both in conduct and appearance, at all times., • We pay attention to details. A background check, E-Verify, physical, and drug screen are required for employment. Please note Mercy Ridge is not located on a public bus line. Mercy Ridge is an Equal Opportunity Employer

Job Description Tatte began with a simple belief: great food has the power to bring people together. What started in a home kitchen has grown into a collection of bakeries and cafés inspired by Eastern Mediterranean and Levant traditions, where handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces create moments of connection every day. Our mission is simple: To Inspire, Care For, and Nurture Life. Every Day. THE ROLE 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, have at least 1 year of experience successfully working in a fast-paced kitchen KEY RESPONSIBILITIES Prep Cook 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 Wash, chop, and sort ingredients like fruits, vegetables, and meats Measure quantities of seasonings and other cooking ingredients Adhere to all relevant nutrition and sanitary regulations and standards Keep track of ingredient inventory and collaborate with other kitchen and management staff to order resupply Learn about the cooking methods and techniques employed in the kitchen Ensure all food items are properly stored and easily accessible Supervise food and cooling room temperatures Maintain a clean, orderly, and sanitized kitchen Assist chefs in preparing food and attending to any culinary tasks that arise Other duties as assigned Line Cook 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 Assist chefs in preparing food and attending to any culinary tasks that arise Other duties as assigned Dishwasher 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 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 BENEFITS & PERKS • Competitive Pay, depending on role and experience:, • Dishwashers: $18.50–$20.10/hour, • Prep Cooks: $18.75–$21.00/hour, • Line Cooks: $19.00–$22.70/hour, • Health, dental, and vision insurance for full-time team members, • 401(k) with company match, • Paid vacation time, • Paid sick time, • Flexible schedules with no late nights, • 50% meal discount and 2 complimentary beverages per shift, • Free mental health support, • Free Employee Assistance Program (EAP), • An inclusive community that offers potential for growth Learn more about us at tattebakery.com Please note that Tatte is an E-Verify employer.

Job Description Do great meals energize you? Do you believe presentation matters just as much as flavor? Does delivering an exceptional product to guests motivate you? Are you creative, disciplined, and eager to grow? Do you aspire to become a Chef? If you answered yes, Congressional Country Club invites you to apply. Congressional Country Club is seeking a Seasonal Cook II to join our dynamic, resort-style culinary team. This role supports our restaurants and multiple outlets by preparing high-quality food for our membership while working collaboratively within a professional kitchen environment. At Congressional, we look for Team Members who believe the impossible is possible-those driven to make a positive impact and who understand that we accomplish more together. What will be expected of you? • Inventory and prepare all items required for station setup, • Prepare food items according to standardized recipes and menu specifications, • Coordinate timing of orders with other kitchen stations, • Requisition products needed for daily production and notify the Sous Chef of anticipated shortages, • Maintain clean, organized, and sanitary workstations and equipment, • Set up, maintain, and properly break down assigned prep or cook stations, • Properly cover, label, date, and store reusable food products, • Recommend maintenance or repair needs for equipment and prep areas, • Close the kitchen following established closing checklists, • Participate in kitchen meetings and contribute improvement ideas, • Prepare menu items for member and guest service as needed, • Follow all state and local health, sanitation, and food safety regulations, • Adhere to safety procedures for operating and cleaning kitchen equipment, • Demonstrate knowledge of required roles during emergencies, • Assist with additional duties as assigned by the Sous ChefHow we determine your qualifications, • High School diploma or GED required, • Completion of a two-year culinary program preferred, • Minimum of two years of experience in kitchen preparation and cookingBenefits, • Seasonal position, • Complimentary meals and parking, • Health, Dental, and Vision Insurance (available to full- and part-time Team Members), • Flexible Spending Account (FSA), • 401(k) with employer match, • Employee discounts on golf, tennis, fitness apparel, and more, • Competitive benefits designed to support total well-being and work-life balance Congressional Country Club is an Equal Opportunity Employer (EOE). Job Posted by ApplicantPro

Job DescriptionDescription Exciting Career Opportunities with the Naval Academy Hospitality Team are waiting for you. 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. We are seeking skilled and dedicated Line Cooks with open availability, to include Day, Evening, Weekend, and Holiday shifts to support a 7 day a week operation. The position has a set schedule, with flexible scheduling available. Job Description: This position is located in the Naval Academy Club at the United States Naval Academy. This position assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas. Key Responsibilities Assists cooks in their tasks • Obtains necessary products and small equipment items required for food preparation, • Carefully follows standard recipes while preparing all assigned items, • Follows manufacturers’ instructions when operating food production and serving equipment, • Consistently uses safe and sanitary food handling practices, including those related to personal hygiene, • Returns soiled food preparation utensils and other small wares to the proper areas, • Maintains a clean work station, including equipment used for food preparation tasks, • Collects food and beverage products and small wares required for item preparation, • Carefully follows standard recipes while preparing assigned items for banquet service, • Assists in plating food items for service, • Use correct measuring devices, and follow recipes, • Handles leftover food items as instructed by the sous chef, • Cleans banquet preparation and serving equipment, • Cleans assigned work station areas, • Maintain accurate records of food supplies, and freezer / fridge temperatures, • Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required by the Garde Manager Chef or Sous Chef, • Performs other appropriate tasks assigned by the Garde Manager Chef or Sous Chef, • Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers. Skills, Knowledge and Expertise Incumbent must possess a minimum of 6 months in a culinary role. Line cook experience is preferred. 1. Incumbent must have knowledge of food service equipment and proper storage techniques like “FIFO”. 1. Must possess the ability to follow procedures and standardized recipes. 1. Experience as a short order, banquet cook, and/or prep cook.

Job Description Exciting Career Opportunities with the Naval Academy Hospitality Team are waiting for you. 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 Eligible: Medical Insurance, Dental Insurance, Life Insurance, Long Term Disability, Health Savings Account, Flexible Spending Account, Retirement, 401K, 401K Roth, 401K Loan, Vacation and Sick Leave Accrual, Possible Shift Pay, Sunday Premium Pay, Daily or Weekly OT, Pay Step Increases Perks: Possible Shift Differential Pay, Sunday Premium Pay, Daily or Weekly OT, Holiday Pay, Pay/Step Increases Applications must be submitted by noon on 16 November, 2026 to be considered for this position. Resumes have a strict two-page limit; any content beyond page two will not be reviewed. In order to meet the basic requirement of the Line Cook position, NA-7404-05, you must meet the following: Experience performing the culinary duties that have given you the ability to perform the duties of this position, which may include, but are not limited to food preparation, following standardized recipes, cleaning workstation and kitchen equipment, inspecting goods for freshness and stock rotation, plating food, etc. DUTIES & RESPONSIBILITIES The Line Cook position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), Naval Academy Business Services Division (NABSD) Retail Dining and Hospitality, Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress. This position assists in the preparation of food products, obtains necessary ingredients and cleans food-preparation equipment, utensils, and work areas. • Assists cooks in their tasks, • Obtains necessary products and small equipment items required for food preparation, • Carefully follows standard recipes and uses correct measuring devices while preparing all assigned items, • Follows manufacturers’ instructions when operating food production and serving equipment, • Consistently uses safe and sanitary food handling practices, including those related to personal hygiene, • Returns soiled food preparation utensils and other small wares to the proper areas, • Maintains a clean work station, including equipment used for food preparation tasks, • Collects food and beverage products and small wares required for item preparation, • Assists in plating food items for service, • Handles leftover food items as instructed by the sous chef, • Cleans banquet preparation equipment, serving equipment, and assigned work station areas, • Maintain accurate records of food supplies, and freezer / fridge temperatures, • Ensure stock rotation. Assist in the ordering of stocks and checking of deliveries, spending and check and value stocks as required, • Performs other appropriate tasks assigned., • Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 lbs. unassisted, and occasionally lifts or moves objects weighing over 40 lbs. with the assistance of lifting devices or other workers. YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION: • Experience in a culinary role. Line cook experience is preferred., • Knowledge of and experience using food service equipment., • Experience with proper storage techniques like “FIFO”. ServSafe certification is preferred., • Ability to follow kitchen procedures and standardized recipes., • Experience as a short order, banquet cook, and/or prep cook. QUALIFICATIONS & CONDITIONS OF EMPLOYMENT Applicants who meet the qualification requirements will be further evaluated to determine the extent to which their education, related experience, training, awards, and supervisory appraisal demonstrate they possess the desired knowledge, skills, and abilities (KSAs). • Must obtain and maintain a secret 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 must complete a one-year probationary period, • Must be able to understand and communicate in English, • Must complete an Occupational Health screening for this position, • 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 and request form: • NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent)., • Military Spouse: 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: Page four (4) of the DD-214 Note: 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. We are seeking skilled and dedicated Line Cooks with open availability, to include Day, Evening, Weekend, and Holiday shifts to support a 7 day a week operation. The position has a set schedule, with flexible scheduling available. 35-40 hours, weekly

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 environment\nCompany Description Gourmet Italian restaurant. Gourmet Italian restaurant.

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.

Job DescriptionBenefits: • Health insurance, • Paid time off, • 401(k), • Employee discounts About the Role: Oac Enterprises LLC is looking for a passionate and driven Kitchen Manager to lead our culinary operations in Brandywine, MD. This is your opportunity to take the helm of a fast-paced kitchen, inspire a talented team, and deliver exceptional food quality every shift. If you thrive in a high-energy environment and take pride in running a tight, efficient kitchen, we want to hear from you! Responsibilities: • Oversee all back-of-house operations, ensuring smooth and efficient daily kitchen workflow, • Manage, train, and mentor kitchen staff to maintain high performance and food quality standards, • Monitor food prep, cooking techniques, and plating to ensure consistency and quality control, • Control food and labor costs through smart scheduling, inventory management, and waste reduction, • Maintain strict compliance with food safety, sanitation, and health code regulations, • Order supplies, manage vendor relationships, and track kitchen inventory levels, • Collaborate with ownership and front-of-house management to align on menu execution and service goalsRequirements:, • 2+ years of experience in a Kitchen Manager, Sous Chef, or similar leadership role, • Strong knowledge of food safety standards and ServSafe certification (preferred or required), • Proven ability to lead, motivate, and develop a kitchen team in a fast-paced environment, • Experience with food cost management, inventory control, and ordering, • Excellent organizational and time management skills during high-volume service, • Ability to work flexible hours including nights, weekends, and holidays, • Strong communication skills and a team-first, solutions-oriented attitudeAbout Us: Oac Enterprises LLC is a dedicated food service operation based in Brandywine, MD, committed to delivering quality food and a great guest experience. We believe that a strong kitchen is the heart of everything we do, and we invest in the people who make it run. Join a team that values hard work, takes pride in their craft, and supports one another every step of the way.

Job Description Unidine is hiring immediately for a full time PRODUCTION SUPERVISOR position. • Location: Eating Recovery Center Baltimore - 55 Schilling Road, Hunt Valley, MD 21031., • Schedule: Full time schedule; Days and hours may vary. Weekend availability is required. More details upon interview., • Requirement: No prior experience is required., • Pay Range: $22.00 per hour to $23.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Responsible for setting up and maintaining food production and quality control of food items prepared in the kitchen. Essential Duties and Responsibilities: • Prepares food items necessary for assigned area., • Assigns specific duties to associates under supervision for efficient operation of the kitchen., • Ensures proper storage and handling of products; uses portion, presentation and recipe controls., • Maintains cleanliness of all kitchen areas, including food and non-food working areas., • Reports equipment repair/maintenance to appropriate supervisor or facility department., • Supervises team members in absence of Sous Chef; disciplines, trains and schedules associates., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf Unidine is a member of Compass Group. 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1586181

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 Handler’s Certification preferred, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

This is an exciting opportunity for a pastry chef, dessert chef, bakery chef, or culinary leader who wants meaningful influence over menus, signature sweets, and special occasion creations. What You Will Bring: You bring demonstrated experience as an Executive Pastry Chef, Pastry Chef, Sous Chef, Ba

Job Details Overview: Headquartered in Bowie, Maryland. Since 2016, we have grown into a multi-outlet operation spanning restaurant service, full-service catering and events, institutional and school dining, and curated cultural dining experiences. Our cuisine is rooted in global cultures, and our standard is excellence at every scale, from a daily lunch service to a black-tie dinner. Job Summary We are seeking an experienced Kitchen Manager with a strong background in off-site catering to lead daily kitchen operations and production across our catering, restaurant, and institutional programs. This is a hands-on leadership role for a culinary professional who understands what it takes to produce food in one kitchen and deliver it flawlessly at another location. You will guide the team from prep through service, with a close eye on safe food handling, holding and transport standards, and efficient use of ingredients. Your work ensures that clients and guests receive well-prepared meals on time, every time, wherever the event takes place. The Kitchen Manager reports to our General Manager and works closely with our Culinary Leadership Team. Responsibilities • Build and execute production plans covering off-site catered events, restaurant service, and scheduled meal programs running simultaneously, • Oversee daily restaurant production, including batch cooking, prep lists, and par levels so the line is stocked and ready before open and through every service, • Hold signature menu items to consistent recipe, taste, and portion standards day after day, • Monitor product during service and adjust production to meet demand without overproducing, • Plan food quantities, packing, and pull sheets for off-site events so every order leaves the kitchen complete and correctly labeled, • Ensure proper hot and cold holding, packaging, and transport so food arrives at temperature and presentation-ready, • Coordinate with catering, logistics, and event teams on timelines, menus, load-out, and day-of changes, • Forecast needs from upcoming orders, events, and restaurant sales, and manage purchasing, vendor relationships, receiving, and inventory, • Control food cost through accurate ordering, portioning, and waste reduction, • Own quality control for every product leaving the kitchen, • Mentor the Sous Chef and develop kitchen staff through hands-on training, • Maintain full compliance with health department and food safety requirements Workload & Environment This is a high-volume, multi-stream kitchen with off-site catering at its core. On a typical day, the Kitchen Manager balances early meal program production, restaurant prep and service, and advance production and packing for upcoming events. Off-site events range from intimate private dinners to large-scale functions, often several in the same week. The fourth quarter is our heaviest season, with holiday catering and community events. The ideal candidate thrives on structure, plans days and weeks ahead, and stays composed when priorities shift. Qualifications • 3+ years of production or kitchen management experience, with off-site catering experience strongly preferred, • 2+ years of experience leading and supervising kitchen teams as a chef or kitchen manager, • Proven ability to plan, pack, and transport food for off-site events while maintaining food safety and quality, • Background in high-volume catering, banquets, institutional, or restaurant settings, • Demonstrated strength in purchasing, inventory, and cost control, • Experience with Southern cuisine preferred, • ServSafe Manager certification required, or ability to obtain within 30 days, • Availability for early mornings, weekends, evenings, and peak holiday periods

Job Description At Sixty Vines, great food, wine and company come together to create unforgettable moments. Our wine-country-inspired cuisine, sixty wines on tap and craft cocktails transport Guests to renowned regions around the world through approachable pours and thoughtful pairings, all without the commitment of a bottle. An open exhibition kitchen and chef’s table anchor the dining room, featuring wood-fired pizzas, handcrafted charcuterie boards and seasonal dishes made for sharing and bringing people together. We are reimagining wine culture while reducing our carbon footprint. We want leaders who geek out over great food and wine, build teams that share that same energy and bring their passion to a brand growing nationwide. JOB SUMMARY We are seeking an experienced Sous Chef to support the daily leadership of Sixty Vines’ culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation. COMPENSATION & BENEFITS Salary Range: $55,000–$75,000 per year, plus monthly profit share BENEFITS: THE GOOD STUFF • Flexible schedules, • Potential for a four-day workweek once a month, • Up to 17 days of Paid Time Off, • 401(k) match, • Medical, dental and vision insurance after 60 days, • Wine-country trips, • Free access to mental health services, • Growth and development opportunities EXPERIENCE AND QUALIFICATIONS • 2+ years of kitchen experience in a similar culinary leadership role, • High-volume, scratch-kitchen experience strongly preferred, • Culinary arts degree or professional training is a plus, • Experience leading, training and supervising hourly Team Members, • Knowledge of cooking methods, kitchen equipment and culinary best practices, • Experience with scheduling, inventory, purchasing and food-cost controls, • Strong communication, organization and problem-solving skills, • Food Handler certification and any additional required food-safety certifications, • Ability to work days, evenings, weekends and holidays as business needs require, • Must be able to stand for extended periods and lift up to 50 pounds. KEY RESPONSIBILITIES CULINARY EXECUTION • Support the Executive Chef in leading daily kitchen operations, • Maintain a hands-on presence throughout preparation and service, • Ensure recipes, portions and presentation standards are executed consistently, • Monitor food quality, ticket times and kitchen readiness throughout each shift, • Maintain the highest level of food quality while actively managing waste, • Support new menu items, seasonal offerings and special food-and-wine experiences PEOPLE CHAMPION • Assist with hiring, onboarding, training and developing culinary Team Members, • Assign responsibilities clearly and coordinate the team to achieve shift goals, • Provide consistent coaching, recognition and feedback, • Identify and develop Team Members with leadership potential, • Foster strong communication between the culinary and front-of-house teams BUSINESS AND SHIFT LEADER • Manage culinary schedules and adjust staffing based on business levels, • Support inventory, ordering, purchasing and receiving through approved vendors, • Monitor portioning, waste and product usage to support food-cost goals, • Maintain accurate product organization, labeling, storage and rotation, • Identify opportunities to improve kitchen efficiency without compromising quality, • Communicate product, equipment and operational needs to the Executive Chef QUALITY AND SAFETY LEADER • Maintain a clean, organized and sanitary kitchen, • Ensure food is received, stored, prepared and served safely, • Enforce food-handling, sanitation and workplace safety practices, • Monitor kitchen equipment and report maintenance concerns promptly, • Follow our policies and all applicable health and safety requirements If you are passionate about scratch-made cuisine, developing great culinary teams and creating memorable food-and-wine experiences, we invite you to apply. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Job Description Golf Club South River| A VIVÂMEE Hospitality Property About The Golf Club of South River Located along Maryland’s scenic South River in Edgewater, The Golf Club of South River is a premier private club offering championship golf, elevated dining, and exceptional member experiences. We pride ourselves on delivering personalized service in a welcoming, community-focused environment—where our team is dedicated to excellence, collaboration, and creating memorable moments for every guest. At VIVÂMEE Hospitality, our culture is grounded in our core virtues: • JOY – We genuinely enjoy serving others and winning together as a team, • HUMILITY – We respect and uplift one another, always willing to learn and support, • MINISTRY – We view hospitality as a meaningful act of service, creating transformative guest experiences We hire, develop, and recognize team members based on these values. Candidates who are inspired to grow within these virtues will thrive in our organization. Position Overview Sous Chef The Sous Chef supervises all phases of food production and service directly related to catering functions, resort dining outlets, and group events to ensure the highest quality standards and guest satisfaction. This role is responsible for maintaining quality and quantity control of all food production while managing staffing levels and controlling food and labor costs. Success in this role is achieved through effective delegation, strong leadership, and collaboration with all culinary team members. Responsibilities • Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures., • Assist the Executive Chef with all kitchen operations and food preparation., • Ensure cleanliness, organization, and proper maintenance of all kitchen equipment., • Supervise and schedule associates; conduct daily pre-shift meetings., • Support, lead, and motivate all sous chefs and line-level associates., • Assist in recruiting, interviewing, and hiring associates; conduct performance evaluations, coaching, counseling, and progressive discipline., • Ensure all food is prepared to proper specifications in a timely manner., • Maintain refrigerators and storage areas in a clean and organized manner with proper labeling and dating., • Ensure efficient food production to minimize waste and control costs., • Maintain and enforce all food safety, handling, and sanitation standards., • Monitor proper handling and temperature control of all food products., • Collaborate on menu development and remain current with culinary trends., • Develop, standardize, and cost recipes for all outlets., • Maintain an effective training program for all culinary associates., • Supply personal basic culinary tools (chef’s knife, paring knife, peeler, etc.)., • Perform any other reasonable duties as assigned by management. Position Requirements • Professional demeanor appropriate for a luxury resort environment., • 6–7 years of experience in high-quality food production within a luxury hotel or upscale restaurant., • Minimum of 3 years of Sous Chef experience in high-volume culinary operations., • Strong culinary skills and in-depth knowledge of food production techniques., • Ability to effectively listen, understand, and respond to associate and guest concerns., • Proven leadership skills with the ability to motivate and inspire a team., • Strong problem-solving skills, including anticipating and resolving operational challenges. Education • Culinary degree from a recognized culinary institute or equivalent professional experience. Skills and Abilities • Fluent in English; additional languages are a plus., • Ability to work a flexible schedule, including holidays and weekends., • Knowledge of proper chemical handling, cleaning techniques, and kitchen equipment., • Ability to multitask in a fast-paced, high-volume environment., • Proficiency in basic financials, food costing, and arithmetic functions., • Experience with Microsoft Office (Word, Excel, Outlook). Physical Requirements • Ability to work in a fast-paced, high-volume environment., • Medium work: exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently., • Ability to push/pull carts up to 200 pounds., • Requires prolonged standing, walking, reaching, and bending throughout the shift. Compensation & Benefits • Annual Salary: $60,000-$70,000 (exempt position), • Paid time off, • Employee discounts on dining, wine, resort experiences, and retail offerings, • Growth opportunities within VIVÂMEE Hospitality, • Collaborative and values-driven culture, • Opportunity to work in a private Golf Club, • Medical Insurance (Health, Dental, and Vision), • 401K, • Playing/Practice Privileges, • 100% of lesson Income, • Personal use discounts on merchandise and equipment Apply Today If you are passionate about creating unforgettable moments and delivering exceptional guest experiences, we invite you to apply and become part of the VIVÂMEE Hospitality team at Golf Club South River. Disclaimer “This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).” Golf Club South River is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Golf Club South River may provide reasona

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

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 SOUS CHEF From Scratch with Love SeoulSpice serves delicious Korean food made from scratch with love. Inspired by traditional family recipes, our food is prepared by hand using house-marinated meats, fresh produce, and bold sauces and toppings. We’re committed to improving the lives of our team members and the communities we serve. At SeoulSpice, you’ll join a supportive, high-energy team where your work matters and there are real opportunities to learn, grow, and advance into leadership. If you share our five core values of Vibrancy, Respect, Dedication, Teamwork, and Growth, we’d love to meet you. Apply today and grow your future with SeoulSpice!" Your Role at SeoulSpice The Sous Chef’s primary responsibility is to cook our proteins and support the Kitchen Leader in managing the back of house. You’ll keep the front line stocked with fresh, high-quality food throughout the day, preparing the right amount at the right time so that we never run out while minimizing excess and waste. You’ll stay aware of sales volume, communicate closely with the front line, and adjust production as business levels change. You’ll also support the front line by serving guests and expediting digital orders." Your Responsibilities will include: • Cook proteins according to SeoulSpice recipes and consistently meet our standards for flavor, freshness, temperature, and presentation., • Monitor product levels and prepare the right amount of food to keep the line stocked without overproducing., • Follow FIFO, labeling, dating, cooling, holding, storage, and food-safety procedures., • Keep cooking and preparation areas clean, organized, stocked, and ready for service., • Support the front line, prepare digital orders, and step into other stations when needed." What You’ll Bring to the Team We’re looking for someone who: • Has food-preparation experience or genuinely enjoys cooking., • Can follow recipes while managing timing, freshness, food quality, and waste., • Pays attention to product levels and follows FIFO and proper food-storage procedures., • Communicates well, stays organized, and supports both the kitchen and front-line teams., • Is dependable, stays focused during busy shifts, and connects with our values of Vibrancy, Respect, Dedication, Teamwork, and Growth." Benefits of Joining SeoulSpice • Competitive hourly pay, paid weekly, plus tips*, • A complimentary meal during every shift, • Medical, dental, and vision coverage for eligible team members*, • Paid vacation and parental leave*, • Hands-on training and opportunities to advance into Shift Leader, Kitchen Leader, and General Manager roles *Benefits vary by position, location, hours worked, and eligibility." What the Job Requires Applicants must be at least 18 years old. This position requires availability based on the restaurant’s needs, which may include mornings, evenings, weekends, and holidays. This is an active, hands-on kitchen position. Sous Chefs must be able to perform the essential duties of the role, with or without reasonable accommodation. These duties may include: • Remaining on your feet and moving throughout the restaurant for most of the shift, • Regularly lifting and carrying 5–25 pounds and occasionally handling 40–50 pounds, • Reaching overhead and bending or squatting to access ingredients, supplies, and equipment, • Pushing, pulling, and moving supplies or restaurant equipment, • Safely handling knives, thermometers, kitchen equipment, cleaning tools, and POS systems, • Moving through stairs, doorways, ramps, elevators, and compact work areas, • Staying focused, coordinated, and productive during busy service periods" Equal Opportunity Employer "SeoulSpice is an equal opportunity employer and is committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, marital status, familial status, national origin, genetics, disability, age, veteran status, or any other characteristic protected classes as defined by federal, state, or local law. Powered by JazzHR ZRNZUsTehd

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. 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.Benefits, • Career Growth Opportunities, • Paid Time Off (PTO), • Dental Insurance, • Life Insurance, • Vision Insurance, • Disability Insurance, • Retirement Plan, • Hands on Training, • Daily Meals Provided

Job Description 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-$60K/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.

Job Description The Sous Chef is the second-in-command in the kitchen, working closely with the Executive Chef to oversee food preparation, ensure consistency, and maintain high culinary standards. This role requires a strong leader who can manage the kitchen staff, execute menu items with precision, and help create a smooth, efficient kitchen operation. Key Responsibilities: • Kitchen Leadership: Support the Executive Chef in managing daily kitchen operations and leading the team, • Food Preparation & Quality Control: Ensure all dishes are prepared consistently, with excellent taste and presentation, • Team Supervision & Training: Coach, mentor, and train kitchen staff to uphold culinary standards, • Inventory & Ordering: Monitor inventory, place orders, manage food costs, and minimize waste, • Health & Safety Compliance: Maintain strict adherence to all food safety, sanitation, and hygiene protocols, • Menu Development: Assist with creating new menu items, seasonal specials, and improving existing dishes, • Line Cooking & Expedite Service: Step in as needed during busy service periods, including cooking on the line or expediting, • Problem-Solving & Efficiency: Address issues quickly to ensure a smooth and productive kitchen environment What We’re Looking For: • Minimum 3+ years of experience as a Sous Chef or Lead Line Cook in a high-volume kitchen, • Strong culinary skills and knowledge of cooking techniques, ingredients, and kitchen equipment, • Proven leadership ability with excellent communication and team management skills, • Strong time management and the ability to work efficiently in a high-pressure environment, • Creativity and passion for food innovation and menu development, • Keen attention to detail, especially regarding quality, consistency, and plating, • Food Safety Certification (ServSafe or equivalent preferred)

Job Description HOTEL REVIVAL is hiring A Sous Chef: Hotel Revival is a 107-key art-centric boutique hotel located in Baltimore's historic Mount Vernon neighborhood, home to 19th-century architecture, lush parks, iconic churches, galleries, restaurants, and cultural venues. It embodies Baltimore by showcasing local products, the city's history, and native cuisine. This award-winning property is internationally recognized for its commitment to the ongoing restoration of Baltimore and its success in social impact. Job Overview: As the Sous Chef, you will educate, empower, and inspire your team to grow and develop, while teaching best practices and sharing your passion for food. You will be an operational contributor to labor, inventory, and food costs, as well as a proactive problem solver – willing to recommend ideas for the overall success of the culinary team. You will be an ambassador to the brand and to each outlet and will set the tone for how each one of your associates approaches service. What you'll do: • Work closely with culinary teams to understand and develop the business plan, and set goals for growth, • Provide leadership and management support to staff while overseeing day-to-day operations, • Supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and presentation of menu items as directed by the Executive Chef, • Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling practices; ensure employees follow standards and regulations, • Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and quality of received products, • Determine production schedules and staff requirements necessary to ensure timely delivery of services, • Demonstrate new cooking techniques and equipment to staff, • Assist with estimating the amount and cost of required ingredients and supplies; meet with sales representatives to negotiate prices and order supplies, • Ensure staff has a complete understanding of their job requirements and sufficient training after holding them accountable for results, • Maintain awareness of documentation needed and retained in employee files, • Oversee food preparation and presentation to ensure organizational and safety standards are met, • Follow inventory standards and procedures to consistently conduct accurate inventory, • Meet with guests to discuss menus for special events and create event menus as needed, • Record production and operational data on specified forms, • Ensure open lines of communication with upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the outlet are met, • Ensure immediate response is given to guest comments and concerns and apply corrective measures when necessary, • Ensure that all equipment is maintained in good, safe working condition; arrange for equipment purchases and repairs as needed Who you are: • You have a proven track record of managing teams and executing menus., • You have a solutions-oriented mindset and the confidence to make fast-paced decisions., • You believe that good hospitality is an experience, not just a transaction., • You are a leader; you're dedicated to developing your team and creating a holistic sense of mission., • You believe in learning and personal growth; you show up as a contributor, not a spectator., • You're excellent with time management and can function effectively in a dynamic environment., • You have a strong work ethic and the ability to work autonomously and with confidence., • A plus: You have 3+ years of related experience in the culinary industry BENEFITS We are proud to offer competitive wages and the following benefits for full-time employees: • Up to 3 weeks paid time off annually, • 50% off discount at most New Waterloo restaurants, • Health, vision + dental benefits, • 401K matching, • Paid holidays, • Volunteer pay, • Tuition reimbursement, • Referral bonuses, • Discounts at our shops, hotels local partnerships ABOUT NEW WATERLOO New Waterloo is a community-centric independent hospitality company based in Austin, Texas. We use our platform to intentionally empower and get behind the choices of our people and communities - creating environments that sustain lasting social impact. Our team of hospitality experts provides the resources, talent, passion, and collaboration necessary to foster thoughtful places and thriving businesses. New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will be accepting applications on an ongoing basis until a candidate is selected for this role.

Job Description Culinary Services Group is hiring immediately for a Chef Manager position. • Location: Baltimore, MD 21217, • Schedule: M-F, ALT Weekends / Holidays, • Requirement: Culinary Managment, • Pay Range: $60,000 per year to $65,000 per year Culinary Services Group (CSG) is a top 50, fast-growing food service management company serving senior care, hospital, and behavioral health communities. We’re rooted in the belief that empowering our teams leads to exceptional service and better outcomes for those we serve. At CSG, you’ll be part of a collaborative culture built on integrity, where your contributions are valued and growth, development, and impact are part of every role. In this role, you will support the Food Service Director in managing day-to-day foodservice operations, including production oversight, quality assurance, team development, and client engagement. You’ll play a key role in delivering high-quality food and service experiences, maintaining safety and sanitation standards, and ensuring operational efficiency across the board. Your experience in culinary operations, staff training, and resource management will be essential in driving success. Job Summary Summary: As a Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring. You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Essential Duties and Responsibilities: • Provides frontline culinary resources and support., • Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed., • Assists with planning and creating menus., • Produces and executes catering events., • Rolls out new culinary programs in conjunction with marketing and culinary team., • Assists with managing cost controls and control expenditures for the account., • Performs other duties as assigned. Qualifications: • 1 to 3 years of culinary management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Hands-on chef experience is required., • Extensive catering experience is preferred., • High volume batch cooking and complex food service operations experience is preferred., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • ServSafe Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. We are looking for someone with a proven ability to lead kitchen teams, maintain high food quality standards, and build strong working relationships with clients and team members. A passion for culinary excellence, strong communication skills, and a focus on continuous improvement are critical to thriving in this role. BENEFITS FOR OUR TEAM MEMBERS • Full-time and part-time positions offer the following benefits to team members: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program, • Full-time positions also offer the following benefits to team members: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs Team Members 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/2023/08/2023WageTransparencyCCL.pdf Culinary Services Group (CSG) is an equal opportunity employer. At CSG, we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. CSG maintains a drug-free workplace.

Job Description Elkridge Club Position: Executive Sous Chef Reports to: Executive Chef The Elkridge Club is seeking an Executive Sous Chef who will be responsible for the Club's high end a la carte restaurant operation. This position will have the creative flexibility to design and implement menus to maintain and improve the Club's competitive position with the finest area restaurants. The Club is currently recognized in the marketplace as having an excellent restaurant operation with top quality food and culinary staff. This is a great opportunity for an organized, passionate and energetic Chef to help our members and their guests enjoy incredible food in a private club setting. The successful candidate will enjoy being a leader of one of the best culinary teams in Baltimore. Essential Duties and Responsibilities Assistant to the Executive Chef. Position is responsible for a la carte dining operations and when chef is absent • Oversees the work of the kitchen staff, • Helps maintain a safe and sanitary kitchen, • Assists with training of newly hired kitchen staff, • Participates in employee evaluations and necessary disciplinary actions, • Develops menus, • Places orders for recipe ingredients including meats, seafood, produce and other supplies, • Supervises cooks and other members of the kitchen staff, • Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings to formal dinners with multi-course meals that are individually plated Required Knowledge, Skills and Abilities • Must have the ability to multi-task while remaining focused on the goal, • Must have excellent verbal communication and leadership skills, • Be able to express creativity through food selections, preparation, and presentation, • Must be detail oriented, • Must have the ability to remain calm in high stress situations, • Be able to solve problems quickly under pressure, • Degree from accredited culinary school, • Minimum five years’ experience in a high end, high volume restaurant, Club, hotel, or resort setting, • Competitive Salary, • Uniforms, • 401K, Health, and Dental Insurance, • Employee Meals, • Vacation, • Golf Privileges

Job DescriptionBenefits: • Opportunity for advancement, • Training & development, • Wellness resources, • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance Summary/Objective The Sous Chef works alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. • Leads kitchen team in chef's absence., • Provides guidance to junior kitchen staff members, including, but not limited, line cooking, food preparation, and dish plating., • Oversees and organizes kitchen stock and ingredients., • Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance., • Keeps cooking stations stocked, especially before and during prime operation hours., • Trains new kitchen employees to restaurant and kitchen standards., • Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns., • Supervises all food preparation and presentation to ensure quality and restaurant standards., • Works with head chef to maintain kitchen organization, staff ability, and training opportunities., • Verifies that food storage units all meet standards and are consistently well-managed., • Assists head chef with menu creation. Knowledge/Skills, • Understands and embraces the mission of the CAN., • Strong knowledge of cooking methods, kitchen equipment, and best practices., • Good understanding of MS Office and restaurant software programs., • Teamwork-oriented with outstanding leadership abilities., • Excellent communication and interpersonal skills. Demonstrated Professional Competencies, • Conflict management, • Self-knowledge, • Time management, • Ethics and values Education and/or Experience, • Can stand or sit for prolonged periods of time., • Being able to work through warm/cold environments with no impediments to performance., • Being able to bend at the knee or waist., • Be able to lift to 25+/- lbs. AAP/EEO Statement Community Assistance Network of Baltimore County is an equal opportunity employer. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Sous Chef – The Salt Line Bethesda (Long Shot Hospitality). Led by Culinary Director Omar Rodriguez and chef-owner Kyle Bailey, The Salt Line is committed to:.

Job DescriptionJoin Our Culinary Team as a Sous Chef at Harvest Thyme! At Harvest Thyme, nestled in the charming town of Davidsonville, MD, we pride ourselves on creating exceptional dining experiences that celebrate fresh, locally sourced ingredients. Our restaurant is a place where passion for food meets a warm and inviting atmosphere, and we’re looking for a dedicated Sous Chef to join our team and help us continue delivering unforgettable meals to our guests. Responsibilities As a Sous Chef at Harvest Thyme, you’ll play a key role in supporting our Head Chef and ensuring the smooth operation of our kitchen. Your day-to-day responsibilities will include assisting with menu preparation, overseeing food preparation and presentation, and maintaining high standards of cleanliness and organization. You’ll also have the opportunity to contribute your creativity to our seasonal menus and ensure that every dish meets our commitment to quality and flavor. This is an excellent opportunity to work in a collaborative environment where your culinary skills and leadership abilities will shine. Whether you’re managing inventory, mentoring kitchen staff, or ensuring compliance with food safety regulations, your contributions will be vital to the success of our kitchen. Qualifications We’re looking for someone who is passionate about cooking and eager to grow in their culinary career. While no prior experience is required, the ideal candidate will have: • A strong work ethic and a positive attitude., • A willingness to learn and adapt in a fast-paced kitchen environment., • Excellent organizational and time-management skills., • A commitment to delivering high-quality dishes and maintaining consistency.Salary Compensation will be discussed during the interview process and is based on experience and skills. Why Join Harvest Thyme? At Harvest Thyme, we believe in fostering a supportive and inspiring workplace where every team member feels valued. Our restaurant is built on a foundation of respect, collaboration, and a shared love for exceptional food. If you’re ready to be part of a team that takes pride in its craft and thrives on creating memorable dining experiences, we’d love to hear from you! How to Apply If you’re excited about this opportunity and ready to bring your culinary passion to Harvest Thyme, apply today! We can’t wait to meet you and explore how you can contribute to our team. 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 Location: Univ. of Maryland - Baltimore County • We are hiring immediately for full time SOUS CHEF positions., • Address: 1000 Hilltop Circle, Baltimore, MD 21250 Note: online applications accepted only., • Schedule: Full time schedules; Tuesday - Saturday, 12:30 pm - 9:00 pm. More details upon interview., • Requirement: Prior supervisory experience is preferred., • Perks: Paid time off, free meals, and free uniforms!, • Pay Range: $23.00 per hour to $26.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1562656. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, 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/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

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 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 • 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 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 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. \nCompany Description 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! 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 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 DescriptionBenefits: • Bonuses (quarterly) based on restaurant performance, • Bonus (annual) based on individual performance, • Short-Term & Long Term Disability Insurance, • Medical/Dental/Vision Insurance, • Paid Parking, • 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. Total 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). 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 attendance Physical 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 climb

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. \nCompany Description 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. 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 From Scratch with Love SeoulSpice serves delicious Korean food made from scratch with love. Inspired by traditional family recipes, our food is prepared by hand using house-marinated meats, fresh produce, and bold sauces and toppings. We're committed to improving the lives of our team members and the communities we serve. At SeoulSpice, you'll join a supportive, high-energy team where your work matters and there are real opportunities to learn, grow, and advance into leadership. If you share our five core values of Vibrancy, Respect, Dedication, Teamwork, and Growth, we'd love to meet you. Apply today and grow your future with SeoulSpice! Your Role at SeoulSpice The Shift Leader is responsible for leading the team and managing restaurant operations during an assigned shift. You'll position team members where they can be most successful, maintain a strong pace of service, and ensure every guest receives accurate, high-quality food in a welcoming environment. You'll lead from the front by working alongside the team, coaching in the moment, and stepping into any station where support is needed. You'll also coordinate with the Kitchen Leader and Sous Chef to keep the line stocked with enough fresh food to meet demand without overproducing or compromising quality. Your Responsibilities Will Include: • Lead each shift with positive energy, organize the team, and communicate clear priorities., • Create a welcoming guest experience while keeping in-person and digital orders fast and accurate., • Coach Team Members, recognize great work, and provide helpful feedback., • Keep the restaurant clean, stocked, safe, and ready for service., • Handle guest concerns, complete daily shift responsibilities, and step into any station when needed. What You'll Bring to the Team We're looking for someone who: • Has experience in restaurants, retail, hospitality, or customer service, including guiding or training others., • Creates positive guest experiences and communicates clearly and respectfully., • Can organize the team, set priorities, and stay calm during busy shifts., • Leads by example, takes initiative, and maintains high standards for food, service, and cleanliness., • Is dependable, eager to grow, and connects with our values of Vibrancy, Respect, Dedication, Teamwork, and Growth. Benefits of Joining SeoulSpice • Competitive hourly pay, paid weekly, • Performance-based bonus opportunities, • A complimentary meal during each shift, • Medical, dental, and vision coverage for eligible team members*, • Paid vacation*, • Parental leave*, • Hands-on training and opportunities to learn every restaurant station, • A clear fast-track to Kitchen Leader or General Manager positions *Benefits vary by position, location, hours worked, and eligibility. What the Job Requires Applicants must be at least 18 years old. This position requires availability based on the restaurant's needs, which may include mornings, evenings, weekends, and holidays. This is an active, hands-on leadership position. Shift Leaders must be able to perform the essential duties of the role, with or without reasonable accommodation. These duties may include: • Remaining on your feet and moving throughout the restaurant for most of the shift, • Regularly lifting and carrying 5–25 pounds and occasionally handling 40–50 pounds, • Reaching overhead and bending or squatting to access ingredients, supplies, and equipment, • Pushing, pulling, and moving supplies or restaurant equipment, • Safely handling knives, thermometers, kitchen equipment, cleaning tools, and POS systems, • Moving through stairs, doorways, ramps, elevators, and compact work areas, • Staying focused, coordinated, and productive during busy service periods Equal Opportunity Employer SeoulSpice is an equal opportunity employer and is committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, marital status, familial status, national origin, genetics, disability, age, veteran status, or any other characteristic protected classes as defined by federal, state, or local law. Powered by JazzHR mqEoJVJVCo

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.

Assist the Banquet Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items. Assist the Banquet Executive Chef by establishing goals and objectives that focus on profit, product and people. Bring your culinary passion and leadership to the spotlight as a

Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations • Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations., • Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations., • Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills., • Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements., • Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management • Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus., • Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations., • Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance • Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices., • Log daily refrigerator and freezer temperatures in assigned areas according to company procedures., • Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately., • Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication • Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints., • Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements • Certification: Valid STCW95 certification., • Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment., • Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends., • Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging., • Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.