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Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / 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 DescriptionJOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / 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 DescriptionJOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / 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 Tatte began in 2007 in a home kitchen with a passion for baking and the belief that well-crafted food has the power to bring people together. That spirit continues to guide us today. We are a design-forward bakery and café bringing together handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces designed for gathering, connection, and everyday ritual. At our core, we are craftspeople. Chefs, bakers, baristas, and café teams united by a shared passion for excellence. We believe even the smallest details matter, because every dish, every cup of coffee, and every interaction is an opportunity to brighten someone's day. WHY TATTE We're looking for people who believe hospitality matters and share our mission: To Inspire, Care for, and Nurture Life. Every day. At Tatte, we believe craft is more than a skill. It's a way of caring. It's found in the details: a perfectly laminated croissant, a thoughtfully prepared coffee, a warm welcome that makes someone feel at home. We believe these small acts, repeated every day, have the power to make life a little richer and more meaningful. You'll join a team that takes pride in its work, supports one another, and is committed to learning and growth. We hold ourselves to high standards while creating an environment where people can develop their talents, build meaningful careers, and make an impact. As we continue to grow, so do the opportunities for our team. Whether you're exploring a new path or taking the next step in your career, you'll help create moments of inspiration, comfort, and connection for our guests each day. Because while we serve exceptional food, coffee, and pastries, we hope to create something more enduring: places where people feel welcomed, cared for, and inspired to return again and again. THE ROLE As a Sous Chef at Tatte, you will help oversee all kitchen operations at your café and support the success and growth of your kitchen team. Sous Chefs may supervise up to 25 team members, including Zone Leaders, Cooks, Prep Cooks, and Dishwashers. This role requires the ability to engage, inspire, and lead a strong team while maintaining Tatte’s commitment to exceptional food, hospitality, and operational excellence. Our Sous Chefs work side by side with kitchen team members to deliver uncompromising quality and craftsmanship in every dish. Successful Sous Chefs are passionate about food made from scratch, lead through coaching and development, and thrive in fast paced, high volume environments. In the absence of the Head Chef, the Sous Chef is responsible for overall kitchen execution, ensuring adherence to recipe standards, food safety practices, operational procedures, and guest expectations. KEY RESPONSIBILITIES • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Completes all daily management tasks in a timely manner, • Establishes a strong understanding of the menu through daily tasting, • Coaches kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas, • Maintains inventory to stay within established guidelines while assuring necessary product is available when needed, • Assists with implementation of seasonal menu changes, • Other duties as assigned ESSENTIAL FUNCTIONS / WORKING CONDITIONS • Ability and desire to work a flexible schedule based on sales trends and business needs, including days, nights, weekends, and holidays, • Ability to work ten hour plus shifts and stand, squat, or walk for extended periods of time, • Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds QUALIFICATIONS & EXPERIENCE Required • Minimum of 3 years of culinary or kitchen management experience in a high volume foodservice operation, • Comprehensive knowledge of food and a proven passion for culinary excellence, • Understanding of quality product, visual presentation, efficient production, food safety, sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods, and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • High school diploma or equivalent Preferred • A.O.S. Degree in Culinary Arts or culinary certificate with relevant experience, • Proficiency in Microsoft Office including Word, Excel, and Outlook, • Previous experience working with UKG/UltiPro, Toast POS, CrunchTime, and TeamworX, • ServSafe, Allergen, and ChokeSaver certifications OUR BENEFITS & PERKS • Competitive Pay: $68,000–$81,000 annually, depending on experience, • Quarterly bonus program, • Paid vacation time, • Paid sick time, • 401(k) with company match, • Free employee assistance program services, • Flexible schedule with no late nights, • Health, dental, and vision insurance, • Free meals and drinks, • Exciting potential for growth Learn more about us at tattebakery.com Join us on our journey to create something special! Please note that Tatte is an E Verify employer.

Job Description Salary: $65,000.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1521658 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Responsibilities: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness, • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Apply Today! Company DescriptionAt bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.At bartaco, food is our passion. But people are our purpose.\r\n\r\nWe invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.\r\n\r\nAt bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.

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

Job DescriptionB. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! Are you looking for a great place to work? We are currently seeking a phenomenal leader to become our new Sous Chef, working with Loudoun County's largest hospitality owner and operator at the Holiday Inn Dulles. The Sous Chef works closely with the Executive Chef to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations. B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity. Responsibilities • Food Quality and Production: Accountable for managing staff to ensure highest level of food quality and production to standards. Responsible for daily line checks, expediting for quality control and other follow up as necessary. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service., • Presentation and Menu Development: Ensures outstanding presentation through use records and photographs, and monitoring that plate set ups meet the photo-record standards. Depending on brand standards, meets menu revision timelines. Accountable for entire process including internal and competitive set analysis, and menu engineering. Upon completion of menu changes, trains team and develops new menu items, use records, and photographs. Communicates effectively with all other hotel managers involved to ensure overall menu changes occur effectively and by the deadline., • Cost Control: Responsible for management of kitchen expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Assists with the preparation and management of the department budget. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources., • Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality., • Training: Responsible for the training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met., • Safety/Risk Management: Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents., • People Management: Responsible for interviewing, hiring, coaching, and development of all team members. Evaluates staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members., • Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.Qualifications, • REQUIRED SKILLS AND EXPERIENCE, • Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required., • Experience/Knowledge/Skills/Abilities: 5+ years of progressive kitchen supervisory experience required. Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members. Must be able to manage multiple priorities in a fast-paced environment., • Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift., • PREFERRED SKILLS AND EXPERIENCE, • Experience/Knowledge/Skills/Abilities: Prefer 2 or more years as a chef in a hotel setting of similar size, brand, and reputation for outstanding service. Benefits:, • Well-Being Benefits:, • Health Insurance, • Dental & Vision Insurance, • Short & Long Term Disability, • Vacation Policy, • Long Term Planning:, • 401(k) Retirement Program, • Paid Life Insurance, • Tuition Reimbursement, • Team Member Programs:, • Our Big 3 Mission Statement Leaders of the Month/Year, • Annual Performance Appraisals and Wage Increase Opportunities, • Annual Team Member Banquets, • Annual Team Member Engagement Survey, • Discounted Room Rates for Team Members, Family and Friends, • Complimentary Room Stays, • Weekly PayrollB. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled

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

Job Description Salary: $55,000-$65,000 Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation’s largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare’s Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1533129 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job Description Salary: $72,500.00 - $80,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1536054 Flik Hospitality Group Steven Goldberg [[req_classification]]

As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presentedand you lead by example through craft, coaching, and consistency. This is not a people manager role. You wont write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. • Own food quality by ensuring every item meets sweetgreens standards for flavor, food safety, and presentation, • Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil), • Help teammates improve food execution through real-time feedback, • Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly, • Be the advocate for food quality on shift, spotting issues early and fixing them fast, • Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence, • Love being in the kitchen and take pride in food quality, consistency, and clean execution, • Want leadership responsibility without full people management, • Enjoy training peers and getting them excited about new menu launches, • Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome), • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Team Member Merch Shop - earn and buy custom Sweetgreen gear *Depending on eligibility • Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member., • Comfortable working on your feet, • Maintain attention to detail and environmental awareness during operations, • Use touch to assess quality and complete detail-oriented tasks, • Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Food safety knowledge (Food Handler or ServSafe certification), • Able to follow food safety, cleanliness, and quality standards, • Must be available to work a minimum of 30 hours per week, • Must be 18 years of age or older, • Must be authorized to work in the United States Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice _. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click _. To request an accommodation as permitted by law, click _.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / 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 We are looking for Line Cooks to help us open our Ashburn, VA cafe! 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) Our Perks and Benefits: • Competitive Pay (ranging from $19.00-$23.00/hour, depending on experience), • 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 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 related assignments as necessary. 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 Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job Description XCAL Shooting Sports and Fitness, a family-owned business, combines its technology-driven design with uncompromising customer service to deliver a unique and fun-filled experience for shooters and fitness enthusiast of all levels. This revolutionary new concept integrates shooting sports and fitness in one convenient location. Our facility features three distinct shooting ranges, full-service restaurant and premium members lounge, large retail space, traditional as well as functional fitness, mixed martial arts dojo, spin studio, group fitness, spa services, child activity center and a host of amenities to provide an exceptional experience. XCAL provides full-time employees with generous benefits that include: • Medical, Prescription Drugs, Dental and Vision plans provided by United Healthcare, • Health Savings Account provided by Optum Bank via United Healthcare, • Life Insurance and Accidental Death and Dismemberment (AD&D) provided by Hartford Life Insurance Company, • Short-term disability (STD) and Long-term disability (LTD) plans provided by Hartford Life Insurance Company, • 401k - XCAL matches 100% up to 4% of employee contributions, • Paid Holidays and Paid Time Off (PTO), • Employment at XCAL comes with a XCAL Shooting Sports and Fitness membership and discounts on retail, food, and beverages Cook/Line Prep Cook Position Summary We are looking for a professional Cook/Line Prep Cook to prepare food to specifications and set up stations for menu. The duties will consist of assisting the Executive and Sous Chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Job Duties and Responsibilities • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Answer, report, and follow Executive or Sous Chef's instructions., • Clean up station and take care of leftover food., • Stock inventory appropriately., • Ensure that food comes out simultaneously, in high quality and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers. Position Requirements • High School Diploma or GED, • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook, preferred, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry's best practices

Job Description Overview About the Back of House: Back of House positions are Line Cook, Dishwasher, Prep Cook and Grill Cook, all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. Responsibilities What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Comfortable working with a team in a fast-paced kitchen environment What’s in it for you: • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Team member motivation— discounted meals, exhilarating contests, and thrilling prizes! Qualifications Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work 18+ age requirements for BOH positions You may also apply in person at your local Firebirds Wood Fired Grill Monday through Friday between 2 pm and 4 pm! Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Collaborate with the Executive Chef on menu development, ordering, and inventory management to control food costs effectively.

Overview Are you a talented culinary professional ready to take the next step in your career? We’re looking for a passionate and driven Sous Chef to join our team, where creativity, quality, and teamwork come together to deliver an exceptional dining experience. In this position, you'll work close

The Sous Chef will work under the Executive Chef to oversee food preparation, ensuring quality and presentation. Barcelona Wine Bar in Reston, Virginia is seeking a dedicated Sous Chef to join their team.

The National Conference Ctr in Leesburg, VA, is seeking a Sous Chef with 3 to 5 years of experience in high-end hotel or restaurant settings.

Clyde's Restaurant Group is seeking a Sous Chef for Ebbitt House, our exciting new restaurant opening in summer 2026 in Reston, Virginia.

A leading catering company based in Sterling, Virginia, seeks a Sous-Chef responsible for the Culinary Department's operations.

SOUS CHEF Full Time Leesburg, VA, US 9 days ago Requisition ID: 1061 We are currently seeking Sous Chef preferably with high end hotel buffet, catering and restaurant experience. Inspire associates on The National’s varied food programs and assist in developing recipes for all cuisine Assist Execu

Overview Are you a talented culinary professional ready to take the next step in your career? We’re looking for a passionate and driven Sous Chef to join our team, where creativity, quality, and teamwork come together to deliver an exceptional dining experience. In this position, you'll work close

Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities Commit to passionately, intensely,

Tatte Bakery & Cafe is looking for a Sous Chef to oversee all kitchen operations at the café in Ashburn, Virginia.

A popular dining establishment in Reston, Virginia is seeking a Sous Chef to lead kitchen operations and foster a positive team environment.

Tatte Holdings, LLC in Ashburn, Virginia is searching for a Sous Chef to manage kitchen operations at their café.

Ready to elevate your career with a company that values work‑life balance, competitive pay, and a positive work environment? Join Clyde’s Restaurant Group as a Sous Chef at Ebbitt House—our newest concept and the sister restaurant to the historic Old Ebbitt Grill. Qualifications 2‑3 years

Austin Grill LLC in Reston, Virginia, is seeking a passionate Sous Chef ready to take on a pivotal role in our kitchen. Collaborating closely with the Executive Chef, you'll bring your culinary expertise to ensure every dish meets our high standards while mentoring a talented kitchen team.

Holiday Inn Dulles is seeking a dedicated Sous Chef who will work closely with the Executive Chef to ensure smooth culinary operations.

The Restaurant Manager role at.This role is responsible for the day-to-day management of restaurant operations, team performance, and guest experience, with a strong focus on structure, consistency, and service execution.The ideal candidate brings a solid operational foundation, experience managing

Support mission-critical initiatives and enable the growth of our business as a Proposals Sr Manager at GDIT.Here, you’ll become an integral part of how GDIT is able to ensure the safety and security of our nation.MEANINGFUL WORK AND PERSONAL IMPACTAs a Proposals Sr Manager, the work you’ll do a

Must have either: An associate’s degree in culinary arts, with a minimum of five (5) years’ non-supervisory experience in the food service industry AND have minimum five (5) years of Executive Chef experience in large food service operations providing cafeteria style or multi-entree operations o

Support mission-critical initiatives and enable the growth of our business as a Proposals Sr Manager at GDIT.Here, you’ll become an integral part of how GDIT is able to ensure the safety and security of our nation.MEANINGFUL WORK AND PERSONAL IMPACTAs a Part-Time On-Call (PTOC) Proposals Sr Manage

Windows Server Administrator -.Apex Systems has an Immediate Need for a Windows Server Administrator in Rome, New York !! This will be an "est.Month Contract to Permanent Hire" opportunity, supporting one of our Largest DoD / Government Clients across the East Coast!.Please See Below for all Positio

Make it your own by bringing your ideas and unique perspective to our culture.By owning your opportunity at GDIT, you are helping us ensure today is safe and tomorrow is smarter.Our work depends on a MCM Engineer joining our team to support Government activities in Annapolis Junction, MD or Sterling

Join our exceptional team at Peraton and bring your expertise as a SQL Database Engineer to contribute to a prestigious, worldwide national intelligence program.We are at the forefront of mission application design, development, engineering, and integration services for the U.Intelligence Community,

Customs and Border Protection (CBP) Cyber Security Directorate (CSD) is leading one of the most comprehensive, mission critical cybersecurity operations in the federal government—protecting the digital infrastructure that safeguards America’s borders.This multifaceted program spans 24/7/365 Secu

DSV Air & Sea SAU seeks a Data Center Associate in Sterling, Virginia.The role includes managing material orders, customer service, and inventory management.Responsibilities include loading/unloading freight, quality checks, and assembly of electronic components.Required skills include critical thin