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Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development This is more than just another kitchen job, its a chance to grow with a chef-owned restaurant that cares deeply about its people, food, and community. If you're a natural leader, thrive under pressure, and want to be part of building something special from the ground up, wed love to meet you. About the Role: As a Sous Chef at Amaros Table, youll work closely with the Executive Chef to oversee day-to-day operations, lead the line during service, and help shape the kitchen culture at our newest location. This role is ideal for someone who leads by example, stays calm under pressure, and is genuinely excited to cook great food alongside a supportive, high-performing team. What Youll Do: • Lead with Purpose: Run the line during service and keep the team focused, organized, and motivated., • Collaborate on Menus & Prep: Work with the Executive Chef on seasonal dishes, prep planning, and maintaining consistency., • Train & Support Cooks: Mentor kitchen staff, provide guidance, and help build a culture of pride and accountability., • Maintain Cleanliness & Safety: Ensure the kitchen is clean, organized, and meets all health and safety standards., • Pitch In as Needed: From prep to plating to problem-solving, youre always ready to roll up your sleeves.What Were Looking For:, • 2+ Years of Leadership Experience: Proven experience as a Sous Chef or strong kitchen lead in a scratch kitchen., • Strong Culinary Foundation: You understand kitchen systems, food safety, and how to execute consistently under pressure., • Clear Communicator & Team Player: You lead with calm confidence, give clear direction, and know how to keep a team moving forward., • Hands-On & Humble: You're not afraid to get your hands dirty and always put the team first., • Growth-Oriented: Youre excited about helping build a long-term, sustainable kitchen culture and growing your own career along the way., • Schedule Flexibility: Available to work evenings, weekends, and up to 50 hours per week.Why Join Us?, • Be Part of Something New: This is your chance to help shape the kitchen and set the tone from day one in our East Vancouver location., • Local, Chef-Owned Culture: Were not corporate we care about our people, our craft, and doing things the right way., • Scratch Kitchen Philosophy: We cook real food with real ingredients, every single day., • Award-Winning Brand: Our cocktail program and culinary offerings are recognized year after year and were just getting started.Perks & Benefits:, • Flexible Scheduling: We offer full-time positions with scheduling that supports work-life balance., • Closed on Major Holidays: Enjoy time off for the 4th of July, Thanksgiving, Christmas Eve, and Christmas Day., • Health Benefits: Full-time employees (30+ hours/week) are eligible for medical, dental, and vision coverage., • Monthly Dining Perks: Receive meal discounts at all of our restaurant locations for you and your family., • Opportunities for Growth: Be part of a growing hospitality group that values development and promotes from within., • Supportive, Professional Team: Join a crew that works hard, respects one another, and takes pride in the craft of hospitality.If you're a driven, grounded leader whos ready to take your next step in a kitchen that values integrity, teamwork, and scratch-made excellence, apply today and help us bring Amaros Table to life in East Vancouver. We can't wait to meet you.

Job DescriptionDescription: Apply today to be our Sous Chef in Portland, Oregon **Under consideration for a Sous Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. The restaurants of Sustainable Restaurant Group provide elevated experiences for local dining and food culture. Locally Sourced, Aggressively Seasonal is more than just a motto, it is the key to both exceptional flavor and ethical food systems. We support local farmers and artisans from the produce we use to the tableware we serve it on. Our team is committed to cultivating and preserving a culture of connectedness and we believe everyone deserves a seat at the table. Who We Are: Health, Wealth, and Happiness: • Competitive Salary, starting at $60K - $65K / year, depending on experience, • Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program, • Vacation Time, up to 3 weeks accrued vacation years 1 - 5!, • 401(k), • Employee Discounts, • Ensuring a culture of positively and accountability, • Executing operational excellence in food quality, service, and guest experience, • In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen operations to positively impact P&L, • Ensure critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec, • Hiring, training, and developing employees, • Ability to handle sensitive, confidential information discreetly and professionally, • Two years of experience leading a BOH team in a high volume and full service kitchen, • Supervisor experience required Environment Work is performed primarily in a fast-paced full-service restaurant with frequent distractions and loud noises. Physical • The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment, • Operate basic office equipment, • Operate basic restaurant equipment, • Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc., • Be able to exchange accurate information while communication with customers, • Be able to distinguish different tastes, i.e.; sweet and bitter flavors.

Job DescriptionBenefits: • Diverse, Inclusive, Welcoming Safe Space for Everyone, • Opportunities to Group, • Work-life Balance, • Delicious Food Responsibilities: • Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup., • Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality., • Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards., • Perform regular line checks to ensure the quality of all menu items., • Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations., • Track and control food costs and assist in financial management related to kitchen operations., • Facilitate effective communication across all teams to ensure timely production and service., • Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth., • Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example., • Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service., • Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout., • Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills., • Expertise in food preparation and cooking, with a deep understanding of kitchen operations., • Skilled in inventory management, including ordering and purchasing supplies needed for daily operations., • Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect., • Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH., • Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism., • Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.

Job DescriptionDescription: Apply today to be our Sous Chef in Portland, Oregon **Under consideration for a Sous Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. The restaurants of Sustainable Restaurant Group provide elevated experiences for local dining and food culture. Locally Sourced, Aggressively Seasonal is more than just a motto, it is the key to both exceptional flavor and ethical food systems. We support local farmers and artisans from the produce we use to the tableware we serve it on. Our team is committed to cultivating and preserving a culture of connectedness and we believe everyone deserves a seat at the table. Who We Are: Health, Wealth, and Happiness: • Competitive Salary, starting at $60K - $65K / year, depending on experience, • Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program, • Vacation Time, up to 3 weeks accrued vacation years 1 - 5!, • 401(k), • Employee Discounts, • Ensuring a culture of positively and accountability, • Executing operational excellence in food quality, service, and guest experience, • In partnership with the Executive Chef, drive, lead, and oversee all of the kitchen operations to positively impact P&L, • Ensure critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec, • Hiring, training, and developing employees, • Ability to handle sensitive, confidential information discreetly and professionally, • Two years of experience leading a BOH team in a high volume and full service kitchen, • Supervisor experience required Environment Work is performed primarily in a fast-paced full-service restaurant with frequent distractions and loud noises. Physical • Operate basic office equipment, • Operate basic restaurant equipment, • Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc., • Be able to exchange accurate information while communication with customers, • Be able to distinguish different tastes, i.e.; sweet and bitter flavors., • Work in a noisy/distracting environment 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 qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department.. Requirements:

Job Description Sous Chef Salary: $60,000 - $65,000 per year Location: Portland - Vancouver metro area (full-time, on-site) Type: Full-Time About Us Our restaurant group was founded by two experienced couples with a passion for the industry. One founder has worked in the Portland area since 1983, spending 24 years with a leading regional company, collaborating with industry pioneers. Their "Guest Service Philosophy - Give 'Em the Pickle" shapes our commitment to exceptional service. Together, they opened their first restaurant in 2009, followed by additional locations in 2011, 2015, and 2020, with our most recent site opened in Vancouver, WA in 2025. Known for upscale casual dining, custom hardwood grilling, and locally sourced menus, we continue to grow. Job Summary We are seeking a skilled and dedicated Sous Chef to support kitchen operations in our Portland - Vancouver metro area locations. You’ll assist in leading the culinary team, ensure high-quality food preparation, and contribute to menu innovation in a fast-paced, upscale casual environment focused on fresh, grilled specialties. Key Responsibilities • Assist in managing kitchen operations, including food preparation, plating, and quality control using fresh, local ingredients., • Supervise and train line cooks and kitchen staff to maintain consistency and efficiency., • Support menu development, specials, and execution with a focus on hardwood grilling techniques for steaks, burgers, and seafood., • Oversee inventory, ordering, and cost controls to minimize waste and optimize profitability., • Ensure compliance with health, safety, and sanitation standards in a high-volume setting., • Collaborate with the Executive Chef on operational improvements and team scheduling., • Handle high-pressure shifts while fostering a positive, collaborative kitchen culture. Qualifications • 3+ years of experience as a Sous Chef or in a similar kitchen leadership role, preferably in upscale casual dining., • Proven expertise in grilling, scratch-made recipes, and working with locally sourced ingredients., • Strong knowledge of food safety, inventory management, and cost control., • Excellent leadership, communication, and organizational skills., • Flexible availability, including evenings, weekends, and holidays., • Culinary degree or equivalent experience preferred., • Passion for culinary excellence and team development. Benefits • Competitive salary of $60,000 - $65,000 based on experience., • Health, dental, and vision insurance., • Paid time off and holidays., • Employee meal discounts., • Advancement opportunities., • Supportive, fun work environment.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development As we continue to build and improve what we do, we re looking for people who want to help shape the future. We re a hands-on, growing company, and we re looking for motivated, driven individuals who want to be part of something bigger working together to create something special in our community. If that sounds like you, we d love to meet you. About Cecilia Cecilia is open every day for breakfast and dinner, with happy hour during the week. We run a busy kitchen and take pride in putting out consistently great food, made from scratch. We re looking for a Sous Chef who s comfortable working days and nights, staying calm under pressure, and leading by example. What You'll Do • Work closely with the Executive Chef on menus, prep, and day-to-day kitchen operations, • Lead the line during service, making sure food is consistent and well-executed, • Support and train cooks to keep the team running smoothly, • Keep the kitchen clean, organized, and safe, • Pitch in wherever needed and help keep things moving What We re Looking For • 2+ years experience as a Sous Chef or kitchen lead, • Solid understanding of scratch cooking and kitchen systems, • A steady, hands-on leader who communicates well, • Able to work in a fast-paced kitchen while keeping a positive attitude, • Someone who wants to grow and be part of a team that s building something long-term, • Available to work nights and weekends, this position is 50 hours a week. At Northwest Hospitality Group, we believe in doing things the right way even when it s hard. We re not afraid to take risks or try new things, and we re always looking for people who take initiative, think for themselves, and care about the impact they make. If you re the kind of person who shows up, digs in, and helps move things forward, you ll fit right in here. What We Offer • Competitive pay based on experience, • Medical, dental, and vision benefits after 60 days, • PTO benefits, • Monthly meal discounts at all our restaurants, • Closed on major holidays: 4th of July, Thanksgiving, Christmas Eve & Day, • Real opportunities for growth with a local, chef-owned group, • A team that works hard, supports each other, and cares about the workLearn more about us: northwest-hospitality.com @amarostable | @gustavsvancouver | @cecilia_vancouver

Job Description The Eastburn is a busy, fun Pacific Northwest style gastro pub in Portland. We are seeking a self- motivated, positive, and friendly Restaurant Manager to oversee the overall daily operations of the restaurant and bar. We are a family-run business and we believe in work/life balance, and that work should be a pleasant and enjoyable place. We are professionals in the hospitality business… Our goal is to ensure excellent service is delivered to all guests. We are seeking people that see their role as a career-- not just as a job. Our employees have longevity, and we take pride in our diverse and hardworking team. Weekends and some holidays are required for this position. Flexibility is a must as hours may vary. Compensation and Benefits highlights: • Salary is competitive and based on experience, • Paid vacation, • Quality of life scheduling with two days off in a row REQUIRED SKILLS: • Minimum of 3 years restaurant management experience in a full-service restaurant (full service waiting and bartending experience a must), • Experience in leading, motivating and empowering the workforce—with the ability to manage a team of 30 - 35 employees., • Must be able to manage the entire operations of a restaurant along side our Chef & Sous Chef (FOH, BOH, Bars, and Events), • Experience with POS system management and reports: daily reports and troubleshooting (Restaurant Manager POS), • Ensure maintenance, cleanliness, and optimal operation of restaurant equipment, facility, and grounds through the use of a daily preventative measures maintenance plan, • Educated and Proactive in restaurant and guest safety as per Dept. of Health and Food Safety Practices, OLCC, OSHA, and Fire Safety regulations, • Recruit, interview, hire, and schedule quality FOH team; conduct performance reviews, take disciplinary actions, motivate and train the restaurant team, • Ability to lead by example and to direct, manage, and work cohesively as a team with all staff, • Craft marketing strategies and programs that build restaurant awareness and traffic, • Development of sales programs and all forms of social media, • Ensure complete and timely execution of marketing programs, • Must be able to work independently, under pressure, and use sound business judgment, • Ability to follow directions thoroughly, • Excellent organizational skills: attention to detail, speed and accuracy, • Excellent verbal and written communication skills, • Ability to prioritize and meet deadlines, • A clear thinker: able to remain calm and resolve problems using critical thinking and sound judgment, • Will be trained to be the next AGM, • Inventory, ordering and P&L’s, understanding and controlling costs, • POS system management and reports: daily report accounting, tracking, forecasting, and troubleshooting (Restaurant Manager POS), • Create and maintain managerial business plans, notes, records, and files, • Being a respected and genial representative/ambassador for the restaurant by conducting business with honesty, integrity, and ethics, • Being a professional both on and off the clock, • The ability to lead by example and to direct, manage, and work cohesively as a team with all staff, • Exhibiting extensive customer service and resolution skills, • Performing calmly and effectively in a high-volume environment, • Model strong leadership with the ability to handle multiple tasks and responsibilities, • Having an ownership-driven mentality with a hands-on attitude—is visible, hands on, and has a strong personal presence in FOH AND BOH Candidates must possess a valid driver’s license Candidates must agree to a background and credit check and have the ability to pass a drug test Salary offered is competitive and commensurate with experience The statements in this job description are intended to describe the essential job functions. They are not intended to be ALL responsibilities or qualifications Company DescriptionWe are a family-run business and we believe in work/life balance, and that work should be a pleasant and enjoyable place. We are professionals in the hospitality business... Our goal is to ensure excellent service is delivered to all guests. We are seeking people that see their role as a career-- not just as a job. Our employees have longevity, and we take pride in our diverse and hardworking team.We are a family-run business and we believe in work/life balance, and that work should be a pleasant and enjoyable place. We are professionals in the hospitality business... Our goal is to ensure excellent service is delivered to all guests. We are seeking people that see their role as a career-- not just as a job. Our employees have longevity, and we take pride in our diverse and hardworking team.

Job DescriptionJOB DESCRIPTION Job Title: Cook Supervisor: Executive ChefFLSA Status: Hourly, non -exempt Date Approved: September 2021 OVERALL JOB PURPOSE To prepare nutritious, appetizing, and attractive meals, while working as a team with other Food Services members to provide smooth, efficient and safe operation of the kitchen area. All policies and procedures of Sunshine Retirement must be followed, including menus and portion-control requirements. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • High school graduate or equivalent, • Must be 18 years of age, • Culinary Arts Degree or two (2) years’ experience in institutional or full-service restaurant cooking preferred, • Ability to read and prepare recipes, in careful detail, as provided by Sunshine Retirement Living, • Knowledge of and ability to comply with Food Service sanitation practices, • Ability to courteously work with staff and residents in resolving food service problems, • Demonstrated ability to communicate effectively in English, both verbally and in writing, with residents and staff, • Ability to work with little supervision and maintain a high level of performance and customer service, • Meets state related requirements (as applicable for position), • Ability to work in a team setting and be a team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work under time constraints and meet department deadlines, • Ability to follow and adhere to policies, procedures and standards, • Satisfactorily pass Sunshine’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIES • Review menus and daily food production worksheets for instructions, • Prepare meals following Sunshine Retirement menus and recipes, • Practice Sunshine portion-control standards, • Follow safe food-handling and storage procedures, • Ensure that food, supplies, and appropriate personnel are available for the meal planned, • Serve nutritious food, attractively garnished in a punctual manner, • Follow procedures for covering, labeling, dating, and storing food and complete leftover logs, • Ensure temperature logs are completed at the required time (Cooler, Freezer, Production sheets, and Dishwasher), • Oversee food services staff in absence of the Community Executive Chef or Sous Chef, • Follow Sunshine Retirement sanitation standards by effectively cleaning while working, including the preparation, and serving areas, pots and pans, kitchen surfaces, walls and floors using appropriated cleaning schedules and charts, • Focus on resident satisfaction and resolve any food-complaint issues as needed, • Assist with the set-up of special functions, • Performs other duties as assigned by supervisor, • May be assigned to any other job functions in the community on a relief basisOTHER JOB DUTIES AND RESPONSIBILITIES, • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job. Regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to all company policies, procedures, and standards, • Follow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premises, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed), • Maintains current food handlers permit and other certifications as necessary to fulfill state regulations, including minimum annual education requirements to maintain active certification, • This position may have supervisory responsibilities in the absence of the Executive Chef PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand √ Walk √ Sit √ Pushing, pulling and/or reaching √ Grasping and fine manipulation √ Climb or balance √ Stoop, kneel, crouch, or crawl √ Talk or hear √ Taste or smell √ Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds Up to 25 pounds Up to 50 pounds √ Up to 100 pounds √ More than 100 pounds The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, RM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. • Restaurant District Manager, • Restaurant General Manager, • Restaurant Kitchen Manager, • Restaurant Manager and Assistant Restaurant Manager, • Restaurant Executive Chef, • Restaurant Sous Chef, • Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: • Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses., • Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence., • Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2025, 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko TM Company DescriptionWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities. "Let Go, And Let Gecko" TMWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.\r\n\r\n"Let Go, And Let Gecko" TM

Job Description EASTBURN PUBLIC HOUSE in Portland is seeking a motivated and positive Night Line Cook to complete our team. We have 2 positions both between 2:30pm and 11:30pm night positions on our line. 1 is Full time 5 days a week and 1 Part time 3 or 4 days a week both are set schedule so you have time with your family and friends. (All of our BOH team receives cash tips of 5% of food sales) Eastburn is a busy fun Pacific Northwest Gastro Pub in Portland. We are seeking a motivated and positive cook to complete our team. We are looking for people who are self motivated, have strong communication skills and confidence that they can become an integral member of our team. You should have the desire to bring detail and care to your work.Our small kitchen allows you an opportunity to work closely with our sous chef, co-workers, and front of house staff to execute a seasonally-inspired menu using the best ingredients. Job requirements: • experience in a comparable restaurant., • must be able to work Weekends, • competitive hourly plus cash tips, commensurate with experience Please attach your resume and send a quick note telling us a little about yourself and The Eastburn. Equal opportunity employer Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teamsCompany DescriptionWe are a family-run business and we believe in work/life balance, and that work should be a pleasant and enjoyable place. We are professionals in the hospitality business... Our goal is to ensure excellent service is delivered to all guests. We are seeking people that see their role as a career-- not just as a job. Our employees have longevity, and we take pride in our diverse and hardworking team.We are a family-run business and we believe in work/life balance, and that work should be a pleasant and enjoyable place. We are professionals in the hospitality business... Our goal is to ensure excellent service is delivered to all guests. We are seeking people that see their role as a career-- not just as a job. Our employees have longevity, and we take pride in our diverse and hardworking team.

Gecko Hospitality - 60k/year - 65k/year [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff to maintain high culina

Job Summary** As a Sous Chef at the Moda Center, you will help lead back-of-house culinary operations, ensure food quality, and support an exceptional guest experience. Qualifications:** + Degree or certification in Culinary Arts or

We are looking for our next talented chef to join our team as Executive Sous Chef. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. Job Description and Responsibilities: O

Bon Appetit Position Title: Sr Sous Chef Pay 13 Reports To: Salary: 70,000-75,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our man

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. • Restaurant District Manager, • Restaurant General Manager, • Restaurant Kitchen Manager, • Restaurant Manager and Assistant Restaurant Manager, • Restaurant Executive Chef, • Restaurant Sous Chef, • Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: • Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses., • Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence., • Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations., • Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes® America’s Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Vision insurance Executive Chef Cecilia, Vancouver WA Lead a scratch kitchen known for consistency, quality, and all-day service Cecilia is a full-service restaurant serving breakfast and dinner seven days a week, with a popular weekday Happy Hour and a loyal following that spans all dayparts. As part of NW Hospitality Group, Cecilia is known for its welcoming atmosphere, thoughtful hospitality, and a kitchen that takes pride in doing things the right wayevery shift, every plate. Were currently looking for an Executive Chef to lead the back-of-house team at Cecilia. This role is ideal for someone who thrives in a high-volume environment, understands the demands of all-day service, and brings strong leadership, clean systems, and steady execution to the kitchen. About NW Hospitality Group Were a locally owned restaurant group based in Southwest Washington with three core concepts: Amaros Table, Gustavs, and Cecilia. Across five locations, weve built a reputation for consistent quality, scratch cooking, and hands-on leadership. Our teams value respect, accountability, and hospitalityboth for our guests and each other. What Makes This Role Unique Cecilia is a busy, seven-days-a-week operation with an experienced front-of-house and bar leadership team already in place. Youll be stepping into a kitchen thats capable and respectedbut ready for a chef to take full ownership of systems, consistency, and team development. Whether youre an experienced Executive Chef or a strong Sous Chef ready for the next step, this is a great opportunity to take the reins of a fast-paced, high-performing restaurant with room to grow. Who You Are • You have 3+ years of kitchen leadership experience, ideally in a full-service, high-volume environment, • Youre experienced with scratch cooking and believe in quality, cleanliness, and consistency, • You lead by examplecalm under pressure, respectful, and steady with your team, • Youre confident with ordering, inventory, food costing, and labor management, • Youre organized, efficient, and know how to keep a kitchen running smoothly across breakfast and dinner service What Youll Do • Oversee daily BOH operations across breakfast, dinner, and Happy Hour service, • Train, coach, and support your team to maintain high standards and a strong kitchen culture, • Manage prep systems, inventory, and cost controls while keeping execution tight and consistent, • Work closely with FOH and bar leadership to deliver a smooth and unified guest experience, • Support ongoing menu development and seasonal updates that reflect Cecilias style and standards Why Work With Us? At NW Hospitality Group, were building restaurants that lastby investing in good people and doing things the right way. Were not corporate, and were not trying to be flashy. Were hands-on, honest, and committed to running kitchens that are consistent, professional, and proud of the food they put out. If you're ready to lead with intention and be part of a team that shows up for each other every day, this is a great opportunity to make your mark. To Apply Send your resume and a quick note about why you're interested in the role. We look forward to hearing from you.

Job Description We are looking a Culinary Director to join our team in Vancouver, WA. Vancouver Pointe is an Independent Living community where designing and fostering an excepetional lifestyle experience for our residents is at the center of everything we do. We build our teams with talented, motivated people who have a passion for service and the drive to create an outstanding living environment for our residents. Summary: Responsible for planning, organizing, developing, and directing the overall operations of the Food Service Department in accordance with the current applicable federal, state, and local standards, guidelines, and regulations, or established policies and procedures, and as may be directed by the Executive Director, to ensure that quality food service and nutritional care is always provided. Responsibilities: • Supervises dining staff on all shifts (servers, dishwashers, utility works, cooks). Manages staffing, scheduling, counseling, orientation, and evaluation of dining staff. Ensure staff is providing an exceptional dining experience for residents., • Responsible for expense management and working within the assigned budget., • Develops and utilizes comprehensive inventory control procedures, including waste management., • Purchases food, supplies, and equipment, as required to meet the needs of the department., • Responsible for the development of menus and assures execution of these menus. Cooking from scratch and with fresh ingredients is essential., • Routinely inspects the dietary area and practices for compliance with current applicable regulations and as appointed by the ED., • Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, etc., • Assists in establishing food service production and service procedures to ensure that meals are prepared on time and served efficiently., • Ensures that the Dining Services department meets all standards in accordance with State and Federal Health guidelines., • Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training including safe food handling for food preparation and kitchen employees., • Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, and universal precautions., • Promotes teamwork within the department to ensure smooth operations and quality service to residents, co-workers and guests., • Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations., • Must possess, as a minimum, a high school diploma and have completed an approved dietary manager’s course., • Must have, as a minimum, two years’ experience in a supervisory capacity in the food services industry., • Recommended training in cost control, food management, diet therapy, etc., • Valid driver’s license., • Current ServSafe Certification required. Obtain/hold any local, state, and/or county required food. handling/sanitation licenses and/or certificates., • Demonstrated proficiency in using computer systems and software applications relevant to food service management, such as inventory control, purchasing, and financial reporting., • The physical demands described below are representative of those that must be met by an individual to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions., • In an average day, the amount of time required to perform the following functions and frequency of weight to be lifted or force to be exerted:, • The work environment conditions described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Works in well-lit/ventilated areas. The atmosphere is warm for cooking food, may be exposed to heat/cold temperatures in the kitchen/storage area. Subject to falls, burns from equipment, infectious diseases, substances, odors, etc. throughout the workday. Subject to hostile and emotionally upset residents/patients, family members, personnel, visitors, etc. Requires working weekends, evenings, and holidays. Physical Requirements: Function How Often Weight How Often Stand 2/3+ Up to 10 pounds 2/3+ Walk 2/3+ Up to 25 pounds 2/3 Sit 1/3 Up to 50 pounds 2/3 Use hands to finger, handle, or feel 2/3 Up to 100 pounds <1/3 or none Reach with hands and arms 2/3 More than 100 pounds <1/3 or none Climb or balance 1/3 Stoop or kneel, crouch, or crawl 1/3 Talk or hear 2/3+ Taste or smell 2/3 Working Conditions/Environment: • Minimum degree or certification from a Culinary Institute., • Minimum 5 years' experience as an Executive Chef or Sous Chef in senior living, hotel, restaurant, or other similar institution.

We are a chef-driven, guest-obsessed culinary concept focused on our commitment to excellence, sustainability, and innovation. As Kitchen Manager, you will oversee all back-of-house operations, drive culinary excellence, and lead a talented team of cooks and chefs.

Grocery Outlet is a rapidly growing, family-oriented retailer dedicated to providing customers with high-quality, deeply discounted products.With commitment to our communities and a strong network of independent operators, we offer a unique business model that empowers entrepreneurs to run their own

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LocumJobsOnline is working with CompHealth to find a qualified General Surgery MD in Baker City, Oregon, 97814! About The Position When it comes to finding the perfect locums assignment, sometimes it is all about who you know.CompHealth has been around for a long time and have a vast network of con

A global, industry leading global industrial manufacturing/processing organization seeks to hire a.Site Director / General Manager.P&L of its flagship production site in the Vancouver, WA area.Reporting to the Vice President of North American Operations, this position carries complete responsibi

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