Trabajos sous chef en Wisconsin

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

Job Description Executive Chef Wisconsin | Full-Time | Hands-On Culinary Leadership Bring your creativity, lead your kitchen, and put your experience to work. An established restaurant at a Wisconsin golf destination is seeking a hands-on Executive Chef who can bring together great food, strong leadership, and smart kitchen operations. This opportunity is ideal for a culinary leader who enjoys developing people, creating dishes guests return for, and understanding the numbers behind every plate. You’ll work closely with restaurant leadership to deliver a consistent, welcoming dining experience for golfers, local guests and private groups. What You’ll Do • Lead daily kitchen operations, staying actively involved in preparation, execution, and service., • Develop and execute menus, seasonal specials and offerings for events and golf-related functions., • Cost recipes and evaluate menu pricing with restaurant leadership to support profitability., • Maintain consistent standards for food quality, presentation, portioning, and ticket times., • Recruit, train, schedule and develop kitchen employees., • Build a respectful, accountable kitchen culture with clear expectations., • Manage food ordering, receiving, storage, and inventory., • Monitor food costs, kitchen labor, waste, and other controllable expenses., • Schedule kitchen staff around projected sales, events, and established labor budgets., • Build productive vendor relationships and maintain ingredient standards., • Uphold food safety, sanitation, cleanliness, and equipment-care procedures., • Coordinate with front-of-house leadership to keep communication and service running smoothly., • Review operating results and identify opportunities to improve efficiency and profitability. What You Bring • Experience as an Executive Chef, Head Chef or a strong Sous Chef ready for greater responsibility., • Full-service restaurant experience and confidence leading a working kitchen., • A solid understanding of recipe costing, inventory, purchasing, and labor management., • The ability to turn menu ideas into dishes that are practical, consistent, and profitable., • Experience training employees and developing a dependable kitchen team., • Strong organization, communication, and problem-solving skills., • A calm, hands-on approach during busy service., • Pride in food quality and a commitment to the guest experience., • The ability to balance creativity with the restaurant’s concept, customer preferences, and business goals. Schedule This full-time leadership role requires availability for evenings, weekends, holidays, and scheduled events based on business needs. Make Your Mark This is an opportunity to help shape a Wisconsin dining destination through thoughtful food, strong teamwork and consistent execution. We’re looking for someone who brings ideas, follows through and takes pride in helping both the kitchen and the business succeed. Ready to bring your leadership to the kitchen? Send your résumé to LaRaine Broadway at laraine@geckohospitality.com.

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

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE.In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential.At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $25-28 per hour Benefits: • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance (After 90 days of employment), • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle.Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.)A cover letter is highly encouraged. Also servicing the following areas: • Cross Plains, WI, • Middleton, WI, • Stoughton, WI Interview Process 30-min Phone Interview - Video interview - Bench Test / Tasting (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • Paid training Schedule: • 8-hour shift, • 10-hour shift, • Day shift, • Monday to FridayRequirements:, • Culinary Experience: 2 years (Required), • Cooking: 2-4 years (Required)

Job Description Salary: $75,000/Yr-$85,000/Yr CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As an Executive Sous Chef, you are responsible for overseeing culinary functions for a corporate dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: -Manages cost controls and controls expenditures for the account -Plans and creates all menus -Purchases and manages inventory -Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: -Culinary degree preferred -At least three to five years of culinary management experience is required -High volume production and catering experience is required for this role -Previous experience managing cost controls -Desire to learn and grow with a top-notch foodservice company -Local to Milwaukee, MI Apply to CulinArt today! CulinArt is a member of Compass Group USA Click here to Learn More about the Compass Story! Associates at CulinArt 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/2023/08/2023WageTransparencyCulinart.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. Applications are accepted on an ongoing basis. Req ID: 1576180 CulinArt Sector HILARIA KWAKUMEY [[req_classification]]

Job Description Hiring: Lead Prep Cooks, Hot Bar Cooks, Line Cooks and Dishwashers. We are looking to build a talented and creative culinary team that is passionate about preparing exceptional food and delivering an outstanding guest experience. We are hiring Sous Chefs, Lead Prep Cooks, Hot Bar Cooks, Line Cooks, Prep Cooks and Dishwashers who thrive in a fast-paced environment and take pride in quality, consistency, and innovation. Successful candidates will help create and execute delicious hot bar offerings, maintain high food quality standards, and contribute fresh ideas for new dishes and menu features that excite our guests. The ideal team members are collaborative, detail-oriented, and eager to bring creativity to the kitchen while supporting daily operations and maintaining a clean, organized workspace. Whether you're an experienced culinary leader or a skilled cook looking to grow your career, we offer an opportunity to be part of a team dedicated to great food, continuous improvement, and creating memorable dining experiences for our guests. Open Positions • Sous Chef, • Lead Prep Cook, • Hot Bar Cook, • Line Cook, • Prep Cook, • Dishwashers Key Responsibilities • Prepare ingredients and recipes according to company standards., • Cook and prepare high-quality food items in a fast-paced kitchen environment., • Maintain cleanliness, organization, and food safety standards throughout the kitchen., • Assist with inventory management, food rotation, and waste reduction., • Ensure consistency in food quality, presentation, and portion control., • Collaborate with team members to meet daily production and service goals., • Lead Prep Cooks will oversee prep operations, train team members, and support kitchen leadership. Qualifications • Previous kitchen, prep cook, line cook, or food service experience preferred., • Strong understanding of food safety and sanitation practices., • Ability to work efficiently in a fast-paced environment., • Excellent communication and teamwork skills., • Ability to stand for extended periods and lift up to 50 lbs., • Flexible availability, including weekends and holidays, as needed.

Job DescriptionDescription: Madison Night Mares/Madison Mallards are seeking Part-Time Prep/Cooks. Cooks will help prepare elevated food for suite level and premium seating guests throughout the ballpark. Part-time staff work a schedule built around the home game calendar for both teams. Responsibilities include but are not limited to: • Prepare and execute elevated menu items for suite level, premium seating and VIP hospitality areas, working under the Sous Chef and Food and Beverage Director., • Manage Inventory during service keeping accurate food pars., • Work with Premium Seating and Hospitality staff to ensure an elevated food & beverage experience,, • Follow all food safety, sanitation and Wisconsin Department of Health standards — proper holding temperatures, dating and rotation, and clean-as-you-go., • Assist with opening and closing of kitchen areas for each event: set up stations, break down, and leave the kitchen inspection ready., • Maintain and clean kitchen equipment and report issues or outages to management promptly., • Promote teamwork and a positive work environment among kitchen and front-of-house staff to create an excellent guest experience & work environment., • Work the majority of Madison Mallards and Madison Night Mares games, including nights, weekends and holidays. Listed responsibilities, while demonstrative, are not complete or exclusive. Responsibilities may change and/or additional duties assigned at the discretion of management. About the Madison Mallards & Madison Night Mares: The Mallards are one of the largest and most successful summer collegiate baseball teams in the nation attracting more than 200,000 fans each summer as an industry leader. The Night Mares debuted in 2024 as an inaugural Northwoods League Softball team. In just one year, they became the highest attended summer collegiate softball team and are coming off back to back championships seasons looking to continue that momentum into year four. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class. Requirements: Required Skills: • Adequate knife skills & cooking techniques, • Ability to think on one's feet and problem solve during live service., • Excellent communication skills and comfort working alongside front-of-house and hospitality staff., • Ability to lift 50 lbs., • Positive attitude and willingness to adapt to last-minute changes, including menu changes and guest requests., • Prior line, prep or banquet cooking experience preferred.

Job DescriptionDescription: An organization’s personnel is its most critical and important asset. In the same way that Hinterland is dedicated to delivering an exceptional and exciting journey and experience in craft brewed beer and dining, Hinterland is also committed to employing a team of highly skilled, knowledgeable, upstanding, ethical staff. Hinterland is committed to delivering the highest level of service in all aspects of its operation. It is critical to Hinterland’s success that each team member know, understand and are able to execute their role and responsibility at a high level in all facets of operation. Reports to: Executive Chef/Sous Chef/Lead Line Line Cook job duties, role and responsibilities: • Willingness to learn and have flexible availability for scheduling., • Drive and passion for high quality food and a respect for oneself and others., • Clear understanding of target goals for proper cook temps and usage of station equipment., • Clear understanding of proper cleanliness and sanitation objectives. Requirements: Tools & Technology • Commercial use:, • blenders, grinders, slicers, • broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, • cutlery (boning knives, chefs' knives, paring knives), • ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), • Cutting machinery, • Domestic knives (cimeter knives, filet knives, utility knives), • Slicing machinery, • Food safety labeling systems, • Point-of-sale software Minimum Qualifications • Positive, can-do attitude and willing customer service approach, • Two or more years of experience in kitchen preparation and cooking, • At least 6 months experience in a similar capacity, • Able to communicate effectively with managers and kitchen personnel, • Able to reach, bend, stoop and frequently lift up to 40 pounds, • Able to work in a standing position for long periods of time (up to 9 hours) This policy/procedure is a guideline to be followed with reason and discretion. This policy/procedure is subject to change. Any change to this policy/procedure is subject to and requires management approval prior to implementation. Any change to this policy/procedure requires written notification to the entire Hinterland team prior to implementation.

Job Description POSITION OVERVIEW The Production Cook IV is responsible for the overall preparation of food within the production environment and is responsible for all of the duties of a Production Cook III. This position will lead other production staff in the preparation of therapeutically accurate, attractively presented and cost effective meals. This position will provide direction to production cooks in the absence of the Executive Chef or Sous Chef and will be empowered to make production decisions based on resident needs when warranted. This position is accountable to the Sous Chef/Executive Chef. Production Cook IV is required to work variable hours between 4am-7pm and have an every other weekend rotation. MISSION We are Called to serve a thriving community where seniors live with dignity, connection and purpose. ESSENTIAL RESPONSIBILITIES of a Production Cook IV (not intended to be an all inclusive list) • Fully embraces a culture of hospitality and teamwork by living the Oakwood Core Values:, • Compassion: We care deeply about the people we serve and the people we work with on a daily basis. We work together to help one another., • Faith: We have a commitment to remain true to the vision and mission of Oakwood., • Inclusion: We include everyone. We welcome opinions and strive to consider different perspectives to create fair, welcoming, and accessible experiences for all., • Integrity: We work to be transparent and fair. We act with honor and respect for our residents, their families, and our co-workers., • Dedication: We care about the people we serve and work with on a daily basis. We are dedicated to providing superior service to one another and our community., • Consistently adheres to published production forecasts and portion control to minimize waste. Reports shortages of food and overages of food., • Providing direction to production staff and the replacement of production staff in the absence of the Executive Chef or Sous Chef, to include direction at all times in the production areas., • Orientates and provides onsite training of staff relating to portioning, food presentation, production methods and sanitation., • Correct preparation of meals, according to menu and modified diets; using standardized menus; will monitor food delivery to units and dining rooms during meals for quality of service and menu accuracy., • Relates changes in menu and production procedures as directed by the Executive Chef or Sous Chef., • Utilizes correct HACCP and sanitation procedures in the process of frozen products., • Does cleaning and monitoring of work areas to provide safe sanitary work surfaces and equipment., • Prepares for and assists with regulatory survey of the kitchen., • Maintains temperature standards for equipment, food production and food presentation., • Attends staff development and in-services for continued development within the Oakwood Dining Team., • Serves on in-house committees as needed., • Provides best in class customer satisfaction within Oakwood policies., • Assists with food and supply ordering as well as receiving. ESSENTIAL QUALIFICATIONS of a Production Cook IV • Effectively plans, organizes and prioritizes work load., • Effectively carries out job responsibilities in and accurate, flexible and conscientious manner within a fast pace multiple kitchen environments., • Exercises independent judgement and makes sound decisions., • Knowledge of quantity food preparation, modified diets and proper food handling techniques., • Communicate effectively with the residents and staff members., • Works within established policies and procedures., • Directs dining staff to provide excellent customer service to residents, families and staff., • Works collaboratively in a partnership environment which fosters effective teamwork in meeting the mission of Oakwood., • Must be willing to accept weekend/holiday work schedule and occasional overtime. EXPERIENCE, EDUCATION, AND/OR TRAINING of a Production Cook IV • High school education or equivalency preferred., • Minimum 3 years quantity food production experience and/or training in a related setting., • Minimum 1 year customer service experience., • Minimum 1 year of leadership experience., • Quantity cooking education or experience desired. IND2

Job DescriptionDescription: Job Description Position Title: Cook Reports To: Lead Cook/Sous Chef/Executive Sous Chef Below are the Core Responsibilities that make up the priority functions and most important responsibilities of this position. These Core Responsibilities are divided into two categories, Job Function and Professionalism and Style Expectations. Following the Core Responsibilities is a Physical Requirements category that is also expected of all positions within StepStone Hospitality, Inc. Each responsibility of this position is assigned a weight that indicates the percentage of the overall job it represents. For performance appraisal purposes, the Core Responsibilities (what the job is; the substance of the job) account for 90% of the overall appraisal score. The other 10% is based on the Professionalism and Style category (how the individual goes about doing the job). Job Function Weight Job functions describe the substance and most important responsibilities of the job. Totals 90% 1. Administration · Maintain health and sanitation standards. · Maintain soap and sanitation buckets at each station at all times · Cover label and date all food products · Open kitchen and Close kitchen in absence of supervisors · Adhere to all prepared written recipes for all menu items. · Report out of stock items to the supervisor · Prepare all sauces and all dishes for breakfast, dinner menus. · Help set-up restaurant and employee cafeteria buffet. · Prepare all menu and featured items under the Executive Chef’s direction. · Supervise and assist dishwashers and pantry personnel. · Perform the duties of the Prep List schedule. · Maintain health and sanitation standards. · Prepare all dressings and cold sauces. · Maintain adequate supply of desserts. · Prepare all salads. · Prepare all salads for buffet and employee cafeteria. · Assist with banquet preparation. 70% 1. Support · Must have a knowledge of the English language to effectively communicate with guests, associates, and vendors. · Ability to scrupulously follow all StepStone and hotel policies and procedures. · Attend required meetings. 20% Professionalism and Style Expectations Weight These are expected of every associate within StepStone Hospitality, Inc. Totals 10%. 1. Personal Effectiveness · Projects and assignments are completed thoroughly, professionally, and with care. · Adjusts to high-pressure conditions and is open to change. · Assumes responsibility for personal growth and development. · Conducts him\herself (acts and dresses) professionally at all times; sets standards for all associates. 5% 1. Communication · Understands and communicates the StepStone Mission and Core Values · Expresses ideas and conveys information clearly, effectively, and professionally. · Actively listens to others. · Conveys company information, decision, or problems to appropriate parties on a timely basis. · Works to resolve disagreements and is respectful of peers and co-workers. 5% Requirements: Physical Requirements 1. These are required of every associate.· Minimum lifting of 50 pounds.· Pushing, bending, stooping, upward reaching, manual dexterity.· Hearing, reading, writing.· Minimum pulling of 50 pounds.· Other duties may be assigned. Additional responsibilities specific to you are:· Must have a comprehensive knowledge of all hotel departments and functions.· Must have a knowledge of applicable Federal, state, and local health, safety, and legal regulations.· High school education and relevant training and experience preferred.· CPR training and first aid training preferred.· Additional language ability preferred.Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. Each employee is expected to obey safety rules and to exercise caution in all work activities. Employees must comply with all occupational safety and health standards and regulations established by the Occupational Safety and Health Act and state and local regulations. Employees must immediately report any unsafe condition to the appropriate supervisor. Employees who violate safety standards, who cause hazardous or dangerous situations, or who fail to report or, where appropriate, remedy such situations; may be subject to disciplinary action, up to and including suspension and/or termination of employment. The job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.Employee

Job DescriptionDescription: Are you a dynamic leader with a passion for the restaurant industry? Do you thrive in a fast-paced, high-energy environment? Have you been described as a natural leader with a “coaching” mentality? Our upscale casual dining establishment is seeking a passionate and experienced Kitchen Manager to help lead the team. This is a significant opportunity for advancement and growth. About Us: Legacy Hospitality is a renowned, entrepreneurial-focused restaurant group committed to delivering an exceptional experience for our guests. Role Overview: As the AKM, you will play a pivotal role in the success of our kitchen operations. Your proactive approach to communication and leadership will be instrumental in upholding our high-quality food standards, maintaining a cohesive team, driving growth, and ensuring an exceptional experience for our guests. Requirements: • Demonstrated track record of success in a leadership role in the hospitality industry., • Passionate about food, service, dining, and the restaurant industry., • Ability to thrive in a fast-paced, dynamic environment., • Strong analytical and prioritization skills. Responsibilities: • Lead, inspire, and develop a diverse team focused on delivering exceptional guest experience., • Collaborate with the management team to improve day-to-day operations., • Assist the Executive Kitchen Manager in managing financial aspects of the operation., • Cultivate relationships with employees to develop trust and maximize teamwork. Aggressive compensation package and career advancement opportunity for the right candidate: salary, quarterly bonus, health insurance, disability insurance, retirement savings plan, cell phone, PTO, and more! To be considered for the position, please complete the Culture Index Survey: https://go.cultureindex.com/p/mfIQuz3ZLEaqxtlWy7 We look forward to hearing from you and thank you for your interest!

Job DescriptionHead Chef — Mangiare Italian Restaurant Pay: $65,000–$75,000 / year, salaried. Additional bonus opportunity — see below. Schedule: Full-time, salaried and exempt. Typically five days per week. Nights, weekends, and holidays required. Location: Mangiare Italian Restaurant — 121 N. Adams St., Downtown Green Bay, WI Reports to: General Manager, with a standing review with the Owners About Mangiare Mangiare is a small, independent Italian restaurant in downtown Green Bay, serving dinner only. Our focus is simple: fresh, high-quality ingredients — sourced well and cooked well — with an Italian-region wine list to match. Kitchen crew is 5–6 people total. The Role We're looking for a Head Chef to run our kitchen. The job comes down to four things: order the product, cook the product, count the product, and lead the team — details below. This is a hands-on role — you own the food, the line, and the crew. Good fit for a strong sous chef ready to run their own kitchen, or a head chef looking for a stable independent home. The menu should be simple, seasonal, and ingredient-driven — fewer items, cleaner execution, quality that speaks for itself. What You'll Do • Order the product — own vendor relationships, place orders to par, receive and inspect deliveries., • Cook the product — lead the line, expo, and cook stations as needed., • Count the product — weekly inventory, track waste, reconcile food cost every period., • Lead the team — hire, train, schedule, and coach a 5–6 person BOH crew — clear communication through every service., • Build a simple, focused menu — seasonal, ingredient-driven, executable in a small kitchen., • Butcher and portion proteins in-house., • Conduct performance reviews and handle corrective action and terminations when needed., • Run daily line checks and pre-shift meetings., • Maintain sanitation, food safety, and health-code compliance., • Keep the kitchen clean and in working order. What We're Looking For • 3+ years in a lead kitchen role (Sous Chef, Head Chef, Chef de Cuisine, or Kitchen Manager) in a scratch, full-service restaurant., • Italian or Mediterranean experience preferred., • Strong sourcing instincts — knows quality and knows vendors., • Proven track record placing orders to par, running weekly inventory, and hitting food-cost targets., • Hands-on leader who can teach, correct, review performance, and make the hard calls on hiring and terminations., • Current ServSafe Manager certification (or willing to obtain within 60 days — we pay for it)., • Available nights, weekends, and holidays., • Able to stand for 10+ hours, lift 50 lbs, and work in a hot kitchen. What We Offer • Salary: $65,000–$75,000 per year, effective October 1, 2026., • Bonus program: Salaried leadership bonus plan tied to food cost, menu execution, and sales growth. Monthly, quarterly, and annual components on top of base. Full plan detail is provided at offer., • Small, stable independent group. Sister restaurant to Republic Chophouse — same owners, back-office support behind you., • 401(k) with match: Eligible after 90 days. 3% match when you contribute 6% or more., • Health insurance: 60/40 premium split (employer/employee), individual or family, HSA available., • Training on us: ServSafe, CPR, and wine training — all paid., • Company-provided laptop: Provided for work use., • Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses., • 25% employee dining discount — across Mangiare and Republic Chophouse.

Job Description Executive Sous Chef Location: Chenequa Country Club Department: Culinary / Kitchen Operations Reports To: Executive Chef Position Summary An Executive Sous Chef is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help oversee daily kitchen operations, supervise staff, maintain food quality standards, and ensure efficient food production and service. Primary Responsibilities • Direct daily kitchen operations and supervised culinary staff to ensure exceptional food quality and service standards., • Oversee all culinary operations in the absence of the Executive Chef, • Assist in the development, testing, and execution of seasonal menus, daily features, themed dinners, club events, and special programming, • Coordinate food preparation and service for high-volume operations, ensuring timely and consistent guest experiences., • Lead banquet and special event food production to ensure quality, consistency, and timely execution, • Supervise and support lead cooks, line cooks, prep cooks, pantry staff, and dishwashing personnel, • Manage scheduling, performance evaluations, and development of kitchen team members., • Ensure proper kitchen standards related to food quality, sanitation, safety, cleanliness, and organization, • Expedite service during lunch, dinner, and special events while maintaining strong quality assurance standards., • Standardize recipes and production methods to ensure consistency throughout kitchen operations, • Assist with weekly purchasing, receiving, inventory management, and cost control procedures, • Oversee production of stocks, soups, sauces, and foundational culinary preparations, • Provide leadership coverage for scheduling gaps, including vacations, sick days, and days off, • Support training, mentoring, and development of culinary staff, • Maintain strong communication and teamwork throughout all areas of kitchen operations, • Assist in creating an efficient, positive, and professional kitchen culture, • Support the Executive Chef by maintaining operational excellence, allowing greater member engagement and club interaction Qualifications • Previous experience in a high-volume private club, resort, hotel, or upscale restaurant preferred, • 3-5 years kitchen leadership experience preferred, • Strong leadership, organizational, and communication skills, • Knowledge of banquet execution, à la carte service, and modern culinary techniques, • Ability to lead and motivate kitchen staff in a professional environment, • Strong understanding of food safety, sanitation, and kitchen best practices, • Ability to multitask and perform effectively under pressure, • Passion for hospitality, teamwork, and culinary excellence Physical Requirements • Ability to stand for extended periods, • Ability to lift and carry up to 50 pounds, • Ability to work evenings, weekends, holidays, and special events as required Compensation & Benefits Competitive compensation package commensurate with experience, along with opportunities for professional growth within a premier private club environment.

Executive Sous Chef \n Luxury Resort | Montana, USA \n \n Compensation \n\n • Base Salary: $100,000 – $115,000 / year\n, • Housing Allowance: $1,000 / month\n, • Relocation Assistance: $3,000\n\n \n Role Overview \n Oversees all culinary and stewarding operations, directing outlet chefs, line cooks, and stewards on kitchen standards, policies, and procedures. Assumes full kitchen leadership in the Executive Chef's absence and partners closely with Front-of-House to deliver a seamless dining experience. \n \n Key Deliverables \n\n • Kitchen operations — direct day-to-day culinary and stewarding operations across all outlets, ensuring consistent quality, presentation, and food safety/sanitation compliance\n, • Menu development — assist in planning, costing, and executing resort menus, including seasonal and special offerings\n, • Team leadership — support hiring, scheduling, training, and performance management of culinary staff\n, • Cost & inventory control — manage labor costs, purchasing, and inventory to support budget targets\n, • Event execution — contribute to culinary planning and service for special resort functions and events\n, • Cross-functional coordination — partner with Front-of-House leadership and participate in operational meetings to align on service needs\n\n \n Required Qualifications \n\n • 6+ years of culinary experience, including 4+ years leading culinary teams in a management-level role, ideally across multiple kitchens\n, • Required experience in a 5-star hotel or resort environment\n, • Degree in Culinary Arts, Hospitality Management, or related field preferred\n, • Recognized culinary industry achievements (awards, commendations) strongly preferred\n, • Proficient in Microsoft Office Suite, with ability to learn industry-specific systems\n\n \n Client identity withheld pending mutual candidate interest. Full benefits (medical/dental/vision, 401(k) match, PTO, and travel benefits) shared upon progression.

Job DescriptionPosition: Restaurant Line/Prep Cook – Full Time (PM Shift) Reports To: Executive Sous Chef Schedule & Details • Shift: 1:00 PM – Close (approx. 9:00 PM; subject to vary), • Availability: Weekdays, weekends, and holidays required, • Compensation: Varying based on Experience & Performance during 90-day-probationary period. About the Role Blue Harbor’s Beacon Restaurant is seeking a full-time Line/Prep Cook to join our kitchen team. This is an entry-level opportunity ideal for someone who is reliable, motivated, and eager to grow in a fast-paced, high-energy environment. In this role, you’ll assist in preparing high-quality menu items while maintaining a clean, organized, and efficient kitchen. Line cooks play a key role in executing dishes consistently and supporting overall kitchen operations. Why Join Us? At Blue Harbor Resort, we’re all about creating a seamless experience for our guests that allows for the most ease when enjoying the many services we have to offer. Whether it’s exploring the adventurous waterpark attractions before settling down to relax in the spa or discovering the diverse palate of tastes while shopping for a piece of the resort to bring home, we want our guests to enjoy every second of vacation. • Be part of a fast-paced, team-driven kitchen environment, • Learn hands-on culinary skills and grow within the hospitality industry, • Work alongside experienced chefs and kitchen professionals, • Opportunity for advancement and skill development, • Be part of a team that takes pride in delivering high-quality dining experiences, • Great variety of employee discounts and perks!, • All Full Time employees have access to our benefits package including Health Insurance, Vision Insurance, Dental Insurance and so much more!What You’ll Do, • Prepare food items according to recipes, portion standards, and quality expectations, • Assist with food prep tasks including washing, peeling, cutting, and portioning ingredients, • Maintain proper mise en place and organization at your station, • Ensure kitchen cleanliness and sanitation standards are upheld at all times, • Operate and maintain kitchen equipment safely and efficiently, • Support inventory control, including FIFO practices and maintaining par levels, • Store, label, and rotate food products properly, • Work collaboratively with the kitchen and stewarding team to maintain a clean workspace, • Assist with garbage removal and sanitation procedures in compliance with health regulations, • Follow all company policies, including uniform and appearance standards, • Adapt to different roles and stations as needed to support kitchen operations, • Complete additional duties as assigned by kitchen leadershipLeadership Expectations, • Follow all standard operating procedures and kitchen guidelines, • Maintain a positive attitude and contribute to a strong team environment, • Stay calm and focused in a fast-paced, high-pressure setting, • Demonstrate a strong work ethic and commitment to quality, • Show enthusiasm for cooking and continuous learning in the culinary fieldWhat We’re Looking For, • Strong teamwork and communication skills, • Ability to follow instructions and execute tasks efficiently, • Attention to detail and commitment to food quality and safety, • Dependable attendance and reliability, • Basic understanding of kitchen operations and sanitation practices preferred, • High School diploma or equivalent (cooking experience preferred but not required)Physical Requirements, • Ability to lift up to 50 lbs, • Stand for extended periods of time, • Perform repetitive motions including bending, reaching, and lifting, • Ability to work in a hot, fast-paced kitchen environment

Job DescriptionPosition: Restaurant Line/Prep Cook – Part Time Reports To: Executive Sous Chef Schedule & Details • Shift: Part Time, • Availability: Weekdays, weekends, and holidays required, • Compensation: Varying based on Experience & Performance during 90-day-probationary period. About the Role Blue Harbor’s Beacon Restaurant is seeking a full-time Line/Prep Cook to join our kitchen team. This is an entry-level opportunity ideal for someone who is reliable, motivated, and eager to grow in a fast-paced, high-energy environment. In this role, you’ll assist in preparing high-quality menu items while maintaining a clean, organized, and efficient kitchen. Line cooks play a key role in executing dishes consistently and supporting overall kitchen operations. Why Join Us? At Blue Harbor Resort, we’re all about creating a seamless experience for our guests that allows for the most ease when enjoying the many services we have to offer. Whether it’s exploring the adventurous waterpark attractions before settling down to relax in the spa or discovering the diverse palate of tastes while shopping for a piece of the resort to bring home, we want our guests to enjoy every second of vacation. • Be part of a fast-paced, team-driven kitchen environment, • Learn hands-on culinary skills and grow within the hospitality industry, • Work alongside experienced chefs and kitchen professionals, • Opportunity for advancement and skill development, • Be part of a team that takes pride in delivering high-quality dining experiences, • Great variety of employee discounts and perks!, • All Full Time employees have access to our benefits package including Health Insurance, Vision Insurance, Dental Insurance and so much more!What You’ll Do, • Prepare food items according to recipes, portion standards, and quality expectations, • Assist with food prep tasks including washing, peeling, cutting, and portioning ingredients, • Maintain proper mise en place and organization at your station, • Ensure kitchen cleanliness and sanitation standards are upheld at all times, • Operate and maintain kitchen equipment safely and efficiently, • Support inventory control, including FIFO practices and maintaining par levels, • Store, label, and rotate food products properly, • Work collaboratively with the kitchen and stewarding team to maintain a clean workspace, • Assist with garbage removal and sanitation procedures in compliance with health regulations, • Follow all company policies, including uniform and appearance standards, • Adapt to different roles and stations as needed to support kitchen operations, • Complete additional duties as assigned by kitchen leadershipLeadership Expectations, • Follow all standard operating procedures and kitchen guidelines, • Maintain a positive attitude and contribute to a strong team environment, • Stay calm and focused in a fast-paced, high-pressure setting, • Demonstrate a strong work ethic and commitment to quality, • Show enthusiasm for cooking and continuous learning in the culinary fieldWhat We’re Looking For, • Strong teamwork and communication skills, • Ability to follow instructions and execute tasks efficiently, • Attention to detail and commitment to food quality and safety, • Dependable attendance and reliability, • Basic understanding of kitchen operations and sanitation practices preferred, • High School diploma or equivalent (cooking experience preferred but not required)Physical Requirements, • Ability to lift up to 50 lbs, • Stand for extended periods of time, • Perform repetitive motions including bending, reaching, and lifting, • Ability to work in a hot, fast-paced kitchen environment

Job Description Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is a 0.8 FTE (32 hours per week), as needed with shifts between 5:30am-7:00pm. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION • High school diploma or equivalent desirable, • ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first., • Preferred knowledge of therapeutic diets, • Previous institutional cooking or food service desirable Shift: Various shifts- 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. Two holidays per year and every third weekend rotation. FTE: PRN (as needed)

Job DescriptionPosition: Banquet Cook Reports To: Banquet Sous Chef Schedule & Details • Shift: Full Time, • Availability: Weekdays, weekends, and holidays required - Based on Events Schedule, • Compensation: $20/hourAbout the Role Blue Harbor Resort is seeking a full-time Banquet Cook to join our culinary team. This position is ideal for someone who is dependable, organized, and passionate about preparing high-quality food in a fast-paced banquet and event environment. In this role, you’ll be responsible for preparing and executing food for weddings, meetings, conferences, group events, and other banquet functions. Banquet Cooks play an important role in ensuring food is prepared consistently, efficiently, and according to established recipes, presentation standards, and event timelines. Why Join Us? At Blue Harbor Resort, we’re all about creating a seamless experience for our guests that allows for the most ease when enjoying the many services we have to offer. Whether it’s exploring the adventurous waterpark attractions before settling down to relax in the spa or discovering the diverse palate of tastes while shopping for a piece of the resort to bring home, we want our guests to enjoy every second of vacation. • Be part of a fast-paced, team-driven culinary environment, • Prepare food for a wide variety of weddings, meetings, conferences, and special events, • Work alongside experienced chefs and culinary professionals, • Develop your skills in high-volume and banquet food production, • Opportunity for advancement and continued culinary skill development, • Be part of a team that takes pride in delivering memorable dining experiences, • Great variety of employee discounts and perks!, • All Full Time employees have access to our benefits package including Health Insurance, Vision Insurance, Dental Insurance and so much more!What You’ll Do, • Prepare and cook food for banquet events according to recipes, production sheets, portion standards, and quality expectations, • Complete food preparation and production in accordance with banquet event orders and established timelines, • Prepare proteins, vegetables, starches, sauces, soups, appetizers, desserts, and other banquet menu items as assigned, • Assist with high-volume food production while maintaining consistency, quality, and proper presentation, • Maintain proper mise en place and ensure all assigned stations are fully prepared for service, • Work closely with banquet chefs and kitchen leadership to ensure food is ready for service at the scheduled time, • Follow recipes, standardized procedures, and plating or presentation specifications, • Properly label, date, store, and rotate food products using FIFO practices, • Monitor food temperatures and follow proper food handling, storage, and sanitation procedures, • Operate and maintain kitchen equipment safely and efficiently, • Maintain a clean, organized, and sanitary workstation throughout preparation and service, • Assist with setting up, replenishing, and maintaining banquet food stations and buffet service as needed, • Work collaboratively with banquet service, culinary, and stewarding teams to ensure smooth event execution, • Assist with breakdown, storage, and proper handling of leftover food following established procedures, • Assist with garbage removal and sanitation procedures in compliance with health regulations, • Maintain awareness of event timing and adjust production as needed to meet service requirements, • Follow all company policies, including uniform and appearance standards, • Adapt to different stations and responsibilities as needed to support banquet operations, • Complete additional duties as assigned by kitchen leadership What We’re Looking For • Previous cooking or food preparation experience preferred, • Previous banquet, catering, hotel, or high-volume kitchen experience is a plus, • Strong teamwork and communication skills, • Ability to follow recipes, production sheets, and instructions accurately, • Ability to work efficiently while maintaining quality and attention to detail, • Dependable attendance and reliability, • Ability to prioritize tasks and work effectively under time-sensitive conditions, • Basic understanding of food safety, sanitation, and proper food handling practices, • Ability to work flexible schedules, including evenings, weekends, holidays, and event-driven hours, • High School diploma or equivalent preferredPhysical Requirements, • Ability to lift and carry up to 50 lbs, • Stand and walk for extended periods of time, • Perform repetitive motions including bending, reaching, lifting, pushing, and pulling, • Ability to work in a hot, fast-paced kitchen environment, • Ability to safely operate commercial kitchen equipment, • Ability to work in a physically demanding, high-volume environment for extended periods

Job Description About Us We are a farm-to-table restaurant in Delavan, Wisconsin, dedicated to celebrating local agriculture and scratch cooking. Our kitchen operates with a focus on technique, seasonality, craftsmanship, and respect for our ingredients and team. Position Overview We are seeking an experienced, dependable Full-Time Sous Chef to join our leadership team in a from-scratch kitchen. This role is ideal for a hands-on culinary professional who thrives in a collaborative environment and takes pride in line-level artistry—from bread and pasta to open-fire cooking. Key Responsibilities & Core Skills • Artisan Baking & Pastas: Daily production of fresh artisan breads and hand-rolled pasta., • Butchery & Roasting: Whole-muscle and meat butchery, along with open-fire roasting of meats and seasonal vegetables., • Foundations & Craft: Crafting house-made stocks, foundational soups, dressings, vinaigrettes, and artisanal pizzas., • Kitchen Leadership: Partnering with the head chef to maintain high culinary standards, consistency, kitchen cleanliness, and team communication. Qualifications • Minimum 2 years of professional culinary/line experience in a high-volume or scratch kitchen environment., • Solid foundation in classical culinary techniques (sauces, stocks, butchery, dough fermentation)., • Strong organization, line work efficiency, and a team-first mindset. Compensation & Benefits • Competitive Annual Salary (based on experience), • Full-Time schedule, • Health care stipend, • Paid time off (PTO), • Chef coats / uniforms provided\nCompany Description Family-run eatery with an open kitchen serving creative fare from a wood-fire grill and oven, accentuated by craft cocktails, wine and beer. Upscale, yet casual Family-run eatery with an open kitchen serving creative fare from a wood-fire grill and oven, accentuated by craft cocktails, wine and beer. Upscale, yet casual

Job Description Join the Banquet Kitchen Team at Best Western Premier Bridgewood Resort Hotel & Conference Center in Neenah, WI! We’re looking for passionate, motivated culinary professionals to help us deliver unforgettable dining experiences for weddings, corporate events, and social gatherings. Ideal candidates will have banquet or fine dining experience, a love for culinary creativity, and a willingness to learn and grow. This would be a part-time position with shifts mostly on weekends. Flexibility is also key to adapting to our event schedule. About Us: Locally owned and operated, the Best Western Premier Bridgewood Resort Hotel & Conference Center is a destination in the Fox Cities, known for exceptional service, outstanding cuisine, and a supportive, growth-focused culture. We take pride in giving back to our community and investing in the development of our team members. Team Member Perks: • Team Member Swim Days: Enjoy the hotel's pools and hot tubs with family and friends during designated team swim times., • Daily Use of Hotel Fitness Center: Stay active with free daily access to our fitness center., • Discounted Hotel Stays: Get exclusive rate at Best Westerns worldwide, including a discount for Friends & Family at many locations., • Discounted Meals at Batley’s Grill & Bar: Enjoy discounted food items for you and up to three guests., • Holiday Pay: Earn ‘time and a half’ pay when working company recognized Holidays., • Aflac Supplemental Insurance: Available for both full-time and part-time team members., • Paid Time Off: Earned after one year of employment for those averaging 20 hours or more a week., • 401K Retirement Account: Start saving with your very first paycheck. Potential to qualify for Company Match after 1-year. Position Overview: As a Banquet Cook, you will prepare and present delicious, high-quality dishes for events of all sizes—from appetizers and plated meals to buffet-style and catered functions. Working closely with our Executive Chef and Sous Chef, you will help execute event menus while maintaining high standards of food quality. You’ll also collaborate with our banquet team to ensure meals are prepared and served on time, delivering an outstanding dining experience for every guest. Key Responsibilities: • Prepare and present high-quality dishes for banquet and catering events, ensuring consistency in flavor, presentation, and adherence to menu specifications., • Collaborate with the Executive Chef and kitchen team on menu planning and event execution, bringing creativity and adaptability to each event., • Work closely with the banquet/catering service team to ensure efficient and timely food delivery for all events., • Assist in inventory management and maintaining kitchen supplies as needed., • Maintain a clean, organized, and safe kitchen environment, following all food safety and sanitation regulations, fostering teamwork and a positive work environment., • Set up, maintain, and break down kitchen stations, ensuring cleanliness and compliance with food safety standards. Qualifications: • Proven experience as a cook in a fast-paced kitchen environment., • Excellent knowledge of cooking techniques and ingredients., • Strong understanding of food safety and sanitation regulations., • Ability to work effectively under pressure in a high-volume setting., • Team-oriented with excellent time management skills., • Strong communication skills, • Physical ability to lift heavy objects and stand for extended periods. Preferred Qualifications: • Culinary degree or equivalent certification., • Experience working in a hotel or resort kitchen environment., • Ability to work flexible hours, including nights, weekends and holidays. If you’re ready to bring your culinary skills to a dynamic, team-oriented environment, we’d love to hear from you!

Job Description Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is a 0.7 FTE (28 hours per week), with shifts between 9:30am-7pm. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION • High school diploma or equivalent desirable, • ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first., • Preferred knowledge of therapeutic diets, • Previous institutional cooking or food service desirable Shift: 9:30am-6pm, 10am-6:30pm, 10:30am-7pm. Two holidays per year and every third weekend rotation. FTE: 0.7 (28 hours per week)

Job DescriptionPosition: Closing Steward (Dishwasher) – Part Time (PM Shift) Reports To: Sous Chef(s) Schedule & Details • Status: Part Time, • Shift: 4:00PM- Close (evenings, weekends, and holidays as needed). Usually about 6 hour shift., • Compensation: $14/hourAbout the Role As a Steward (Dishwasher), you are a vital part of our kitchen team, helping ensure smooth and efficient operations behind the scenes. In this role, you’ll maintain cleanliness, sanitation, and organization throughout the kitchen while supporting chefs and food service staff. This role specifically is responsible for ensuring closing duties and dishes are completed before leaving. Dishwashers play a critical role in hospitality by keeping all kitchen equipment, dishes, and work areas clean and ready for service, helping the entire operation run efficiently. Why Join Us? At Blue Harbor Resort, we’re all about creating a seamless experience for our guests that allows for the most ease when enjoying the many services we have to offer. Whether it’s exploring the adventurous waterpark attractions before settling down to relax in the spa or discovering the diverse palate of tastes while shopping for a piece of the resort to bring home, we want our guests to enjoy every second of vacation. • Be part of a supportive, team-driven kitchen environment, • Play a key role in keeping kitchen operations running smoothly, • Gain valuable experience in hospitality and food service, • Opportunity to grow into other kitchen roles over time, • Work in a fast-paced setting where no two shifts are the same, • Great variety of employee discounts and perks!What You’ll Do, • Wash, sanitize, and properly store dishes, utensils, cookware, and kitchen equipment, • Operate dishwashing equipment and ensure proper use of cleaning chemicals, • Maintain cleanliness and organization of all kitchen and dish areas, • Remove trash and recycling and keep waste areas clean and sanitary, • Sweep, mop, and clean floors, walls, and work surfaces, • Assist with basic food preparation tasks as needed, • Support kitchen operations by restocking clean dishes and supplies, • Monitor equipment performance and report malfunctions or maintenance needs, • Follow all health, safety, and sanitation standards, • Work between restaurant and banquet kitchen areas as needed, • Assist with additional cleaning and kitchen support tasks as assignedWhat We’re Looking For, • Strong work ethic and reliability, • Ability to work in a fast-paced, team-oriented environment, • Self-motivated with attention to cleanliness and organization, • Ability to follow directions and safety procedures, • Punctual and dependable, • High School diploma or equivalent preferred - Minimal restrictions past 9:00PM as this is a closing shift steward position., • Availability for nights and weekendsPhysical Requirements, • Ability to stand for extended periods of time, • Lift and carry items as needed, • Perform repetitive motions including bending, reaching, and lifting, • Work in a hot, fast-paced kitchen environment

Job DescriptionDescription: SUMMARY SCOPE OF ROLE Clean and restock dinnerware, utensils and glassware. Assist other restaurant staff members by handling other cleaning and prep tasks. MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS High school or equivalent education required. Hospitality-related kitchen experienced preferred. ESSENTIAL FUNCTIONS & RESPONSIBILITIES To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions: · 10% Maintain a clean kitchen, properly wash and sort soiled dishes, and prep food as needed. Keep dish area organized and free of clutter. · 20% Set up dish stations, including dish machines and sinks. Change water of machines and sinks every two hours, or more often as required by the Hotel, local and state requirements. Adhere to all food and safety regulations and procedures. · 10% Maintain clean and dry floors throughout the shift. · 40% Properly wash, stack and store china, glassware, silverware, cookware and storage containers. · 10% Follow the posted daily dish cleaning duties. · 10% Assist in food prep and any other duties set forth or requested by the Executive Chef as needed. ADDITIONAL JOB FUNCTIONS · Assist in the timely unloading and storing of food deliveries. · Maintain trash cans throughout shift and remove full trash cans and boxes at the end of each shift. · Maintain the dry storage area and the organization of storage shelves. · Inform the Executive Chef of any kitchen accidents or violations of food safety codes and procedures. · Responsible for the proper handling of all equipment (i.e. china, glass, silverware, items and props), ensuring proper storage after use. KEYS TO SUCCESS IN THIS ROLE INCLUDE · Requires good communication skills, both verbal and written, and strong problem-solving skills. · Planning, multi-tasking and time management skills. Prioritize tasks in a busy setting. · Self-motivation with a high energy level. · Works well in a team-setting while also being able to work independently. SUPERVISORY RESPONSIBILITIES The Dishwasher directly reports to the Executive Chef and the Sous Chef and has limited scope of supervisory responsibilities based on function of position. PHYSICAL REQUIREMENTS Ability to lift to 50 lbs., clearly verbally communicate with employees and public, speak, hear, see, read, write, type, dial, reach and bend. · Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems. However, must also be able to work in extreme temperatures like freezers (-10°ree;F) and Kitchens (+110°ree;F), possibly for one hour or more. · Must be able to stand and exert well-paced mobility for up to 8 hours in length. · Must be able to exert well-paced ability in limited space. · Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks. · Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. · Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently. · Requires grasping, writing, standing, sitting, walking, repetitive motions, climbing, listening and hearing ability and visual acuity. · Talking and hearing occur continuously in the process of communicating with guests, supervisors and other associates. · Vision occurs continuously with the most common visual functions being those of near vision and depth perception. · Requires manual dexterity to use and operate all necessary equipment. GROOMING · All associates must maintain a neat, clean and well-groomed appearance per IDM standards. TRAVEL REQUIREMENTS 0% travel including car, train and/or airline travel along with overnight stays, will be required as we operate properties in multiple states. OTHER Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all associates are required to fully comply with IDM rules and regulations for the safe and effective operation of the hotel’s facilities. Associates who violate Hotel rules and regulat Requirements: Employee Benefits Overview We are proud to offer a comprehensive benefits package designed to support your well-being and preparing for your future. Here's a general description of the key benefits available to our employees: 401(k) with Employer Match: Eligible employees (21 years and older) can participate in our 401(k) plan, starting after 90 days of employment. We offer an employer match to help you save for retirement. Health Insurance: Full-time employees are eligible for health insurance benefits. Part-time employees may qualify after one year of service, provided they are averaging at least 30 hours per week. Paid Time Off (PTO): We believe in work-life balance. That's why we offer Paid Time Off starting from your first day of employment, allowing you to take the time you need for rest, self-care, and personal commitments. Employer-Paid Life Insurance: We provide life insurance coverage up to $10,000, depending on your employee class, at no cost to you. Voluntary Life Insurance- Full time employees can opt to participate in additional Life Insurance. Voluntary STD / LTD - Full Time employees can opt in to participate in Long Term Disability, or short term disability. We are committed to fostering a supportive and rewarding environment for all our employees, and these benefits are just one way we show our appreciation for your hard work and dedication.

Job Description Job Title: Dishwasher Reports to: Executive/Events Chef/Sous Chef Exempt/Non-exempt: Non-Exempt Date Revised: March 2026 JOB OVERVIEW Dishwashers are expected to run and maintain the dishwashing area, return all washed items to their places, and assist with prep work for meals. Dishwashers will also be asked to bus tables during busy periods. DUTIES Ensure everything brought to the dishwashing area is cleaned and put away Maintaining a pristine kitchen and dishwashing area through implemented cleaning regiment Tables are bussed during busy periods Care and maintenance of all kitchen equipment Reports directly to the Executive Chef and Events Chef Responsible for food safety, handling procedures and cleanliness. Assist in successful execution of all catering events, from 15 to 175 people QUALIFICATIONS 1 year work experience desired Ability to drive a boat a plus Previous hospitality experience a plus Ability to multi-task Ability to problem solve Ability to handle stressful situations Food safety certification a plus DISCLAIMER This job description is not meant to be all-inclusive. Nothing in this job description restricts Management’s right to assign or reassign duties and responsibilities to this job at any time.

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Training & development, • Vision insurance, • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Tuition assistance Dishwasher — Republic Chophouse Pay: $16.00–$18.00 / hour, based on experience. Schedule: Full-time and part-time available; hourly, nonexempt. Full-time is 30 or more hours per week. Dinner service: nights, weekends, and holidays required. Location: Republic Chophouse, Green Bay, WI Reports to: Head Chef About Republic Chophouse Republic Chophouse is an independent, owner-operated urban steakhouse in Green Bay, serving dinner only. You support the broil, sauté, fry, and pantry stations and the dining room by keeping clean dishes, cookware, and utensils moving. The Role Keep the dish area moving, return clean equipment where it belongs, and leave the kitchen ready for the next service. This is a hands-on support role: the cooks need clean pans, the floor needs clean serviceware, and both depend on your pace and attention to detail. Chain of Command • You report to the Head Chef. The Head Chef is responsible for your kitchen assignments, schedule, training, performance reviews, and corrective action. Questions about these matters or your pay go to the Head Chef., • Follow the designated kitchen leader during service. The Head Chef or Sous Chef directs station work, timing, priorities, and service execution. Direction during a shift does not change your reporting relationship to the Head Chef., • Resolve routine kitchen matters through the Head Chef. Bring questions or disagreements about kitchen decisions to the Head Chef rather than seeking a different decision from another manager. If a matter requires further review or approval, the Head Chef will involve the General Manager or Ownership., • Help without losing the dish area. Coordinate requests from cooks, servers, and bussers with the kitchen leader when priorities conflict. Dishwashing remains your first responsibility., • Speak up about serious concerns. Concerns about safety, harassment, or misconduct may be reported directly to Ownership or the General Manager. What You’ll Do • Wash and restock. Scrape, sort, wash, rinse, and sanitize dishes, glassware, utensils, pots, pans, and trays. Check that items are clean, allow them to air-dry, and return them to the correct storage or service area., • Keep up with service. Organize incoming items and prioritize what the line and floor need next. Tell the kitchen leader early about backups, shortages, breakage, or equipment problems., • Run the dish station properly. Set up and clean the dish machine and sinks as trained. Check temperatures or sanitizer concentration as required for the equipment and complete the assigned logs., • Keep the area safe. Separate dirty and clean items. Handle knives, broken glass, hot pans, and cleaning chemicals using the procedures you are taught. Keep walkways clear and address spills promptly., • Clean through the shift. Remove trash and recycling to designated containers. Clean assigned worktables, sinks, equipment surfaces, storage areas, and floors; keep the dish area organized., • Support the kitchen as assigned. Help put away supplies, organize storage, and complete basic food prep, labeling, and dating after training. Assist with bus tubs or clearing dishes when directed, without leaving the dish area uncovered. Closing and Timekeeping • Finish the close. Wash and put away the remaining items; clean the machine, sinks, screens, and dish area; remove trash; sweep and mop assigned floors; and restock for the next shift. Complete the closing checklist and check out with the kitchen leader before leaving., • Record all hours worked. Clock in and out accurately. Setup, service, cleanup, and closing work are paid work; complete them on the clock and report missed punches promptly. What We’re Looking For • Reliable attendance, a steady pace, and care for clean work. Previous dishwashing or restaurant experience is helpful, but we will train the right person., • Able to organize several tasks, follow directions, and communicate when you need help or notice a problem., • Willing to learn and follow food-handling, sanitation, chemical-use, and equipment procedures. Use only equipment you have been trained and authorized to operate., • Available nights, weekends, and holidays, including post-service cleanup. Arrive on time, in uniform, ready to work., • Able to stand and walk for extended periods, bend and reach, and lift and carry dish racks, bus tubs, and cookware in a hot, wet kitchen, with reasonable accommodation as needed. Use carts or team help for heavy loads., • ServSafe or Food Handler’s certification, or willing to obtain it; we pay for it. Where This Leads If you want to learn prep or move toward pantry or fry, tell the Head Chef. Cross-training is assigned deliberately after you are consistent in the dish area. What We Offer • Pay: $16.00–$18.00 per hour, based on experience., • 401(k) with match: Eligible after 90 days. We match 3% when you contribute 6% or more., • Health insurance: Available to full-time employees working 30 or more hours per week. Hourly staff have a 50/50 premium split (employer/employee), individual or family coverage, and an HSA option., • Training on us: ServSafe or Food Handler’s certification, and CPR; all paid., • Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses., • Employee dining discount: 25% across Republic Chophouse and Mangiare.

Job Description Job Title: Dishwasher Job Code: 502080 Department: Food & Beverage Reports To: Executive Chef/Sous Chef FLSA: Non-Exempt We are seeking a reliable and hardworking Dishwasher to join our kitchen team. The Dishwasher will play a crucial role in ensuring the cleanliness and sanitation of dishes, utensils, cookware, and kitchen equipment, contributing to the smooth operation of the kitchen and helping maintain a safe and organized work environment. Key Responsibilities: Dishwashing: Wash dishes, glasses, utensils, pots, pans, and other kitchen items using commercial dishwashers or manual washing methods. Ensure that all items are thoroughly cleaned, sanitized, and free of food residue. Cleaning & Sanitation: Maintain cleanliness and sanitation of the kitchen, dishwashing area, and storage spaces. Clean and sanitize dishwashing equipment and storage areas regularly. Dispose of trash and recycling according to hotel policies. Organizing & Storing: Properly store clean dishes, utensils, and kitchenware in designated areas. Ensure that dishes and equipment are neatly organized and accessible for use by kitchen staff. Assisting with Kitchen Tasks: Assist with basic food prep tasks when needed, such as peeling vegetables, chopping ingredients, or organizing supplies. Help keep the kitchen workstations clean and organized. Inventory Support: Notify supervisors when kitchen supplies (such as dish soap, sanitizers, or cleaning products) are running low. Assist with unloading deliveries and organizing inventory as needed. Team Collaboration: Work closely with other kitchen staff to ensure that clean dishes and utensils are available at all times for food preparation and service. Communicate effectively with the kitchen team to support the flow of operations. Qualifications Prior experience in a similar role is a plus. Ability to work in a fast-paced environment and stay focused under pressure. Basic understanding of cleaning and sanitation procedures. Strong attention to detail and ability to follow instructions. Ability to work in a fast-paced environment while maintaining attention to detail. Physical Requirements: Ability to stand for long periods of time. Ability to lift heavy items (up to 50 lbs). Ability to work in a hot, noisy, and fast-paced environment. Working Conditions Full-time position with variable shifts, including weekends and holidays. Occasional overtime as needed during peak periods. Work is conducted in a commercial kitchen environment with exposure to heat, noise, and kitchen equipment. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

Taco Bell - Marinette is looking for a Restaurant Cook to join our team in Marinette, WI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell - Marinette you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell - Marinette.

Taco Bell - Rhinelander is looking for a Restaurant Cook to join our team in Rhinelander, WI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell - Rhinelander you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Taco Bell - Rhinelander.

Geronimo Hospitality Group Description: STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day. CHARMANT HOTEL Historic bones, modern soul. Set in a restored 1898 candy factory, The Charmant Hotel delivers boutique luxury with warm design, rooftop river views, and effortless hospitality in the heart of downtown La Crosse. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience. As the Dishwasher, you will sort, wash and return all dishes and utensils to food operations throughout kitchen and banquet areas. You will also expedite clean dishes and utensils to the cook line and other areas of Food/Beverage on an as-needed basis. WHAT YOUR DAY WILL LOOK LIKE • Wash, rinse, and sanitize dishes in a timely fashion as they enter the dish room, • Soak and scrub dishes that require heavy cleaning, • During prime service hours, remain focused on designated tasks, • When your station is ready for service, see who else may need help with prepping and getting ready, • Keep your workstation clean and organized, • Practice safe knife handling; if training is needed, see the Chef, • Scrape, sort and load dishwasher, • Return all cleaned dishes, glassware, etc. to proper location, • Be responsible for basic preventative maintenance of dishwashing equipment and communicating with the Sous Chef and Executive Chef when something requires attention, • Perform trash removal as needed, • Perform other food preparation duties as determined by the Sous or Executive Chef, • Open/close the kitchen properly and follow the opening/closing checklist for kitchen stations. Assist others in closing the kitchen. Do not leave until a manager has inspected your station, • Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a positive experience for our guests, • Perform other duties as assigned GHG24 Requirements: WHAT IT TAKES TO SUCCEED • You are at least 16 years of age, • You have previous kitchen experience (preferred, but no mandatory) MANDATORY REQUIREMENT • U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you’re ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer. Compensation details: 13-16 Hourly Wage PI501a891ce47f-37820-42030281

The Executive Sous Chef is a full-time, on-site role based in the Greater Madison Area, working closely with the Chef to lead kitchen operations and uphold The Harvey House’s culinary vision. Day-to-day responsibilities include overseeing line execution during service, supervising and mentorin

Job Description Sous Chef Casual Theme Our company is seeking a skilled and passionate Sous Chef who takes pride in working with the freshest, seasonally inspired ingredients and has the creativity to transform them into delicious and healthy delights for our guests. If this sounds like the Sous Chef position you've been dreaming of, don't wait any longer - apply immediately! Inspired by the vibrant café culture and our love for all things bicycling, Belgian beers, mussels, and fries, our concept integrates the rich culture of the region, creating a neighborhood place where friends, family, colleagues, enemies, and allies can gather over espresso. If you're an enthusiastic and dynamic Sous Chef ready to embrace the challenges and rewards this position offers, apply today! Position Title: Sous Chef Job Description: Our Sous Chef will face exciting challenges every day. The right candidate will assist the Executive Chef in making core menu changes four times a year, as well as creating new features every week and over 50 times a year. The Sous Chef will also be responsible for educating and mentoring the kitchen staff, ensuring they stay updated on all new menu changes and execute them to the highest standards. Adhering to proper food safety and sanitation procedures is crucial in our company, and the Sous Chef will play a vital role in maintaining these standards. Additionally, the right person will have the ability to drive top-line sales and guest count through the recruitment, training, and mentorship of a competitively superior team. Benefits: • Competitive salary, • Medical / Dental / Vision insurance, • 401(K), • Paid Vacation, • Growth potential for the right candidate Qualifications: • The Sous Chef must consistently provide support to the operation's success, • Trust, honesty, integrity, and a genuine passion for customer satisfaction are required traits for the Sous Chef, • A proven track record in achieving financial results is a must, • The Sous Chef must have a passion for developing and mentoring others, • A minimum 3+ years of high-volume experience as a Sous Chef is required Apply Now – Sous Chef

Job DescriptionThe Wisconsin Country Club is recruiting for a Sous Chef. The Sous Chef is responsible for assisting with oversight of the day-to-day culinary operations of a multi-unit operation. The club features multiple dining outlets, pool operations, and extensive banquet business. The position ensures the highest quality for members and their guests, and the candidate must be versatile with both banquet and al a carte experience. Key Responsibilities: • This is a very hands-on working sous chef position, not an office role. Execution of daily operations is the first priority., • She / He will work with the Executive Chef to coordinate the ordering and monitoring of all food and kitchen wares and the engineering of all menu items to maintain the proper contribution margin., • The Sous Chef will also work with the Executive Chef in regards to staff training/development through education and creative instruction., • By ensuring standardization of recipes and plate presentation for a la Carte venues and catered events, the culinary team are expected to deliver a memorable dining experience for all Members and guests., • The Sous Chef is an advocate of outstanding service to the members and understands the critical role that membership and exceeding expectations regarding the success of the operation., • This position oversees daily culinary operations including al a carte, member events, and banquets., • Assisting the Executive Chef with creative menu design, concise purchasing strategies, and efficient operational management are key to departmental success., • Again, this is a hands-on working role, not an official position., • The Sous Chef will be on the line each day., • A strong respectful management style is vital. Our team is a family and we are looking for a great ambassador to expand upon our culture. Skills/Qualifications: • Minimum of Two years experience as a Sous Chef or Four years’ experience in culinary roles., • Has successfully led dynamic and high-volume culinary operations with multiple dining outlets., • Possesses characteristics that command a presence in the dining room., • Proven track record of team management, organizational, and coaching skills within the heart of the House., • Solid understanding of a la carte and banquet operations., • Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills., • Has thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery; and can plan and execute high-volume buffet and banquet cuisine that exceeds expectations., • Is a confident, proactive team builder with a history of attracting, developing, and retaining high-performing staff., • Motivates and maintains a cohesive team while managing and directing their performance., • Promotes positive work relationships with other departments., • Manages change effectively., • Comprehensive knowledge of expense control as it relates to Heart of the house labor and the forecasting/budgeting of expenses., • Experience with purchasing and inventory systems is a plus., • Creative menu development skills., • Superior client service skills and the ability to maintain poise under pressure., • Bilingual (English - Spanish) communication ability a positive.

Job Description Location: Carroll College • We are hiring immediately for a full time XXX position., • Address: 101 North East Avenue, Waukesha, WI 53186. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. PM shifts. More details upon interview., • Requirement: 3 years of prior cooking experience is required., • Fixed Pay Rate: $26.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1586373. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description POSITION OVERVIEW The Sous Chef position reports to the Executive Chef and is responsible for developing and executive culinary results to exceed customer expectations. Oversight and supervision of dining staff, all service, production and presentation standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. MISSION We are Called to serve a thriving community where senior live with dignity, connection and purpose. ESSENTIAL RESPONSIBILITIES (including but not limited to) Culinary • Assists with menu writing and cycle of cost control utilizing appropriate recipes and costing measures., • Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation., • Supports dining team with all aspects of food production, execution and presentation., • Assists with oversight of all aspects of catering operations. Operations • Assist in maintaining vendor relationships., • Inspects supplies, equipment, or work areas to ensure conformance to established standards., • Communicates with culinary leadership regarding equipment purchase or repairs., • Assists culinary leadership with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products., • Assists in determining production schedules and staff requirements necessary to ensure timely delivery of services., • Ensures company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained., • Compiles and records production or operational data on specified forms., • Manages department controllable expenses (P&L) including food costs, labor, and overhead costs., • Assists with taking inventory. People • Provides exceptional customer service when managing resident relationships to maintain resident satisfaction., • Assists with review process for production staff., • Instructs, trains, and supervises cooks or other workers in the preparation, cooking, garnishing or presentation of food to maintain excellent standards., • Provides excellent customer service to include being attentive, approachable, greeting and thanking customers., • May perform other duties and responsibilities as assigned.

Job Description Job Summary The Lead Line Cook assists the Executive Chef and Sous Chef in supervising à la carte dining and special events, as well as overseeing kitchen closing duties. This position is well-suited for a motivated culinary professional seeking to build skills and experience toward a career in culinary management. Principal Objective To build skills and experience in support of a long-term career in culinary management. Key Responsibilities • Set up and prepare cook lines for daily service, • Assist with food preparation for member dining and special events, • Work with the Executive Chef to develop daily menu features, • Execute short-order and menu items throughout service while maintaining consistency and quality of presentation, • Coordinate service timing with front-of-house staff, • Maintain a clean, organized, and efficient work area, • Communicate purchasing needs for food ingredients and kitchen supplies, • Prepare a sustainable, appetizing daily staff meal, • Supervise kitchen closing duties, including product handling, storage, and cleanliness, • Maintain a positive and professional team atmosphere for both front and back of the house Qualifications • Culinary degree preferred, • Relevant line cook experience required, • Strong organizational, communication, and teamwork skills

Job DescriptionDescription: Your Path Begins Here At Renaissance Hotels, inspiration comes from the unexpected. Embrace spontaneity and discovery and celebrate connection with the destination. Join a welcoming and motivated team of Ambassadors who embody the spirit and style of the local neighborhood. Renaissance Milwaukee West, premium distinctive AAA Four Diamond hotel, is seeking a Sous Chef to join our Culinary Team in Eldr+Rime. Managed by Arbor Lodging, a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented. Summary: Reporting to the Executive Chef, assist in overseeing kitchen staff (Stewards/Dishwashers) and functions including purchasing, presentation, and quality of food. Assist in hiring, training, and development of associates. Duties & Responsibilities: • Assist in overseeing daily culinary operations as well as strategic initiatives for all culinary outlets (restaurant, events, in-room dining, club lounge)., • Train, develop, and manage performance of direct reports (Stewards/Dishwashers). Assist in leading all kitchen staff in collaboration with (and in the absence of) Chef de Cuisine and Executive Chef., • Facilitates open communication with associates; provides tools and equipment needed to do their job., • Ensures all food served is of high quality, properly prepared according to recipe, and is expedited to all outlets in a smooth and efficient manner., • Assists in scheduling and time and attendance functions, as needed., • Assists in the establishment and maintenance of departmental goals and standards., • Maintains all use records, roast meat charts, recipe cards, etc., • Prepares recipe cards and picture presentation of menu items., • Ensures that adequate preparation is done for all meal periods, avoiding waste., • Ensures that approved recipes are followed at all times without deviation., • Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times., • Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment. Ensures that prescribed cleaning schedules are followed and maintained at all times., • Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. This includes following all budget procedures., • Provides for a safe work environment by following all safety and security procedures and rules., • Handle and operate dangerous kitchen equipment., • Other duties as required.Requirements: Qualifications: • Culinary leadership experience, • Fine dining and/or full-service hotel experience a plus, • Flexible availability is required (including nights and weekends). Benefits: • Hotel and Travel Discounts Worldwide, • Paid Time Off Annually - Begin Accruing Immediately!, • 7 Paid Holidays, • Health, dental, and vision insurance (multiple plan choices to best fit your needs), • Free parking in covered structure and easy access to public transportation, • Complimentary and deeply discounted food and beverage, • Uniforms provided by the company, • Safety shoe discount, • 401(k) with company match, • Clean and secure locker room for personal belongings Arbor’s Guiding Principles: Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties: • Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient., • Lead with Heart - Be kind, passionate and hospitable., • Be Accountable - Take ownership and deliver results., • Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change., • Celebrate Differences - Embrace diversity; respect individual opinions and ideas. Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.

Job Description Join the Culinary Team at Hyatt Regency Milwaukee Hyatt Regency Milwaukee, managed by Rebel Hotel Company, is seeking an experienced, passionate, and hands-on Sous Chef to join our culinary leadership team. As one of downtown Milwaukee's premier convention hotels, our culinary operation supports thousands of guests annually through banquet events, catering, restaurant dining, receptions, meetings, and special events. The Sous Chef is a key leader responsible for ensuring exceptional evening execution while developing associates, maintaining culinary excellence, and supporting an engaging workplace culture. At Rebel Hotel Company, we believe hospitality is built by empowered teams, genuine service, and leaders who inspire others to succeed. If you're ready to grow your career with an innovative hospitality company that values creativity, accountability, and teamwork, we'd love to hear from you. Position Summary Working closely with the Executive Chef, the Sous Chef plans, coordinates, and directs evening food preparation and kitchen operations. This leadership position oversees PM restaurant, banquet, catering, and stewarding operations while ensuring exceptional food quality, efficient labor management, and outstanding guest experiences. Exempt associates are expected to work the hours necessary to successfully fulfill the responsibilities of the position. Key Responsibilities • Lead all evening culinary operations, including restaurant, banquet, catering, and special event execution., • Supervise, coach, and develop kitchen associates while promoting a positive, collaborative team environment., • Organize, schedule, and direct the work of the PM culinary team to ensure efficient service and operational excellence., • Partner with the Executive Chef to execute menus that reflect Hyatt Regency Milwaukee's culinary vision and Rebel Hotel Company's commitment to quality., • Ensure food is prepared and presented according to established recipes, plating standards, and quality expectations., • Maintain the highest standards of sanitation, food safety, and cleanliness throughout the kitchen., • Monitor banquet and catering activity to ensure successful event execution., • Review daily house counts, business forecasts, banquet event orders, and VIP arrivals to prepare the kitchen for service., • Maintain appropriate inventory levels and assist with ordering and food cost management., • Control waste, spoilage, and overproduction while maximizing product utilization., • Perform quality checks for taste, consistency, and presentation throughout service., • Assist with scheduling, payroll review, labor management, and departmental budgeting., • Complete performance evaluations, coach associates, and support ongoing training and development., • Maintain accurate kitchen records, inventories, and operational documentation., • Lead by example through a hands-on management style during peak meal periods., • Ensure compliance with Hyatt brand standards, Rebel Hotel Company policies, and all local, state, and federal health regulations., • Maintain a professional appearance and represent Hyatt Regency Milwaukee and Rebel Hotel Company with integrity and professionalism., • Perform additional duties as assigned by the Executive Chef or hotel leadership.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free food & snacks, • Paid time off, • Training & development Benefits/Perks • Creative Freedom, • Work-Life Balance, • Upscale & Luxury Offerings, • Unique Events, • Contemporary Restaurant, • Push the Envelope Job Summary We are seeking a driven and talented Lead Line Cook to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious, from-scratch meals. The ideal candidate is creative, a strong leader, and strives for excellence. If you have a passion for cooking and leading, we want to hear from you! Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • ServeSafe or Food Handler’s Certification Required (can be completed through employment), • Advanced knowledge of culinary techniques and recipes preferred, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Are you looking for an opportunity and growth in your hospitality career? Look no further! Here at Tupelo Honey, we believe "The happiest bees make the best honey" and we are ready to hire team members with a passion to serve our community and foster the brand we love so much. We feel passionate about offering a diverse array of benefits to meet our team members’ needs throughout every age and stage of employment. HONEY POT BENEFITS • Fair Start Wage, • Industry-leading employee and family health care offerings, • Wellness and Tuition Reimbursements, • Accrual of Paid Time Off, • Paid Parental Leave, • Life, Dental, and Disability benefit options, • Fast-growth company with advancement opportunities ESSENTIAL DUTIES AND PRIMARY RESPONSIBILITIES • Responsible for opening or closing the restaurant on a designated shift., • Responsible for the oversight of BOH shift and ensuring all BOH operational standards are in place., • Responsible for the oversight of BOH execution including line, prep, expo, and dish., • Responsible for recipe execution and adherence to recipe specs., • Heads the preparation of Tupelo Honey family meal., • Responsible for safety and sanitation, adhering to Steritech standards., • Responsible for performance management and training of line and expo., • Responsible for supporting back of house leadership with BOH supervision; including coaching, counseling, discipline and overall mentorship of direct reports.QUALIFICATIONS, • Previous restaurant experience required., • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity.REQUIREMENTS, • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Must have schedule flexibility to cover all meal periods as needed., • Must be able to move and process information quickly. By providing my phone number in connection with my job application through this website, I authorize Tupelo Honey and its service providers and affiliates to contact me by text at my number using automated dialing technology for informational purposes related to my application and potential employment with Tupelo Honey. Message and data rates may apply. Message frequency varies. To opt-out at any time reply, “Stop.” This consent is not required to obtain any good or service from Tupelo Honey or to apply for a job. You agree to these terms: https://tupelohoneycafe.com/sms-policy/ and this privacy policy: https://tupelohoneycafe.com/privacy-policy/.” Opting into the text program is not a condition to apply. If you do not wish to receive text messages related to your job application and potential employment with Tupelo Honey, you may submit your application via email: jobs@tupelohoneycafe.com.

Job Description We are seeking a Line Cook / Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Position Summary: To be a leader in the kitchen and oversee all kitchen staff and all food prepared. Ensure efficiency and quality from standardized recipes. Serv-safe certified, sanitation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for guests Qualifications: • Serv-safe certification required, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Execute and share all Food and Beverage Dept. policies and procedures., • Interview and hire quality kitchen employees., • Evaluate job performance and administer annual reviews of all kitchen employees., • Administer corrective counseling actions regarding all kitchen employee’s job performance., • Orders food & beverage supplies needed for all kitchens., • Must be able to work every station and train employees for every station., • Must be able to work as a kitchen employee and/or in the absence of a regular kitchen employee., • Help control all food specifications: taste, appearance, presentation, portion control and quality., • Ensure employee safety and sanitation procedures., • Must display proper communication between all chefs and cooks regarding completion of all tasks., • Must be able to use the property Systems for ordering., • Must be able to do scheduling., • Maintain a budgeted food cost and labor cost., • Assist with the development of all menus and create new food items., • Give direction and develop all kitchen supervisors., • Assure that all kitchen employees follow proper dress codes., • Oversee training of all kitchen employees., • Visit with guests a minimum of five minutes every hour., • Ensure that all Team Members are knowledgeable of and adhere to all Smoke On The Water Service Standards., • Always conduct yourself in a professional manner by following the policies and procedures of Smoke On The Water.\nCompany Description Our philosophy at Smoke On The water is to proudly deliver a quality customer experience in a fun and friendly atmosphere, while working together to provide our team members with personal and professional growth opportunities. Because of this philosophy, it is critical that all team members understand the importance of excellent guest service. All of our positions, whether back of house, management, or front of house require a friendly personal and a willingness to interact and provide fun, professional and friendly guest service. Guests are not our only customers; fellow team members are our internal customers as well. By joining the Smoke On The Water team, you are committing yourself to these values and acknowledging your dedication to providing excellent guest service for our guests and our internal team, at all times Our philosophy at Smoke On The water is to proudly deliver a quality customer experience in a fun and friendly atmosphere, while working together to provide our team members with personal and professional growth opportunities. Because of this philosophy, it is critical that all team members understand the importance of excellent guest service. All of our positions, whether back of house, management, or front of house require a friendly personal and a willingness to interact and provide fun, professional and friendly guest service. Guests are not our only customers; fellow team members are our internal customers as well. By joining the Smoke On The Water team, you are committing yourself to these values and acknowledging your dedication to providing excellent guest service for our guests and our internal team, at all times

Job Description POSITION OVERVIEW The Sous Chef position reports to the Executive Chef and is responsible for developing and executive culinary results to exceed customer expectations. Oversight and supervision of dining staff, all service, production and presentation standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. ESSENTIAL RESPONSIBILITIES (including but not limited to) Culinary • May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures., • Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation., • Support dining team with all aspects of food production, execution and presentation, • May assist with oversight of all aspects of catering operations. Operations • Assist in maintaining vendor relationships., • Inspect supplies, equipment, or work areas to ensure conformance to established standards., • Communicate with supervisor regarding equipment purchase or repairs., • Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all, • products., • May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services., • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained., • Compile and record production or operational data on specified forms, • Manage department controllable expenses (P&L) including food costs, labor, and overhead costs. Assist with inventory People • Manage resident relationships to maintain resident satisfaction., • Assist with review process for production staff., • Instruct, train, and supervise cooks or other workers in the preparation, cooking, garnishing or presentation of food to maintain excellent standards., • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers., • May perform other duties and responsibilities as assigned. MISSION STATEMENT We are Called to serve a thriving community where seniors are treated with dignity, connection and purpose.

Job DescriptionPosition: Steward (Dishwasher) – Part Time (AM Shift) Reports To: Sous Chef(s) Schedule & Details • Status: Part Time, • Shift: 9AM-3PM (evenings, weekends, and holidays as needed)., • Compensation: $14/hourAbout the Role As a Steward (Dishwasher), you are a vital part of our kitchen team, helping ensure smooth and efficient operations behind the scenes. In this role, you’ll maintain cleanliness, sanitation, and organization throughout the kitchen while supporting chefs and food service staff. Dishwashers play a critical role in hospitality by keeping all kitchen equipment, dishes, and work areas clean and ready for service, helping the entire operation run efficiently. Why Join Us? At Blue Harbor Resort, we’re all about creating a seamless experience for our guests that allows for the most ease when enjoying the many services we have to offer. Whether it’s exploring the adventurous waterpark attractions before settling down to relax in the spa or discovering the diverse palate of tastes while shopping for a piece of the resort to bring home, we want our guests to enjoy every second of vacation. • Be part of a supportive, team-driven kitchen environment, • Play a key role in keeping kitchen operations running smoothly, • Gain valuable experience in hospitality and food service, • Opportunity to grow into other kitchen roles over time, • Work in a fast-paced setting where no two shifts are the same, • Great variety of employee discounts and perks!What You’ll Do, • Wash, sanitize, and properly store dishes, utensils, cookware, and kitchen equipment, • Operate dishwashing equipment and ensure proper use of cleaning chemicals, • Maintain cleanliness and organization of all kitchen and dish areas, • Remove trash and recycling and keep waste areas clean and sanitary, • Sweep, mop, and clean floors, walls, and work surfaces, • Assist with basic food preparation tasks as needed, • Support kitchen operations by restocking clean dishes and supplies, • Monitor equipment performance and report malfunctions or maintenance needs, • Follow all health, safety, and sanitation standards, • Work between restaurant and banquet kitchen areas as needed, • Assist with additional cleaning and kitchen support tasks as assignedWhat We’re Looking For, • Flexibility and willing to accept the most effective role., • Strong work ethic and reliability; Team Player, • Ability to work in a fast-paced, team-oriented environment; Some experience here would be great!, • Self-motivated with attention to cleanliness and organization, • Ability to follow directions and safety procedures, • Punctual and dependable, • High School diploma or equivalent preferred, • Availability for nights and weekendsPhysical Requirements, • Ability to stand for extended periods of time, • Lift and carry items as needed, • Perform repetitive motions including bending, reaching, and lifting, • Work in a hot, fast-paced kitchen environment

Job DescriptionPosition: Steward (Dishwasher) – Part Time (PM Shift) Reports To: Sous Chef(s) Schedule & Details • Status: Part Time, • Shift: PM (evenings, weekends, and holidays as needed), • Compensation: $14/hourAbout the Role As a Steward (Dishwasher), you are a vital part of our kitchen team, helping ensure smooth and efficient operations behind the scenes. In this role, you’ll maintain cleanliness, sanitation, and organization throughout the kitchen while supporting chefs and food service staff. Dishwashers play a critical role in hospitality by keeping all kitchen equipment, dishes, and work areas clean and ready for service, helping the entire operation run efficiently. Why Join Us? At Blue Harbor Resort, we’re all about creating a seamless experience for our guests that allows for the most ease when enjoying the many services we have to offer. Whether it’s exploring the adventurous waterpark attractions before settling down to relax in the spa or discovering the diverse palate of tastes while shopping for a piece of the resort to bring home, we want our guests to enjoy every second of vacation. • Be part of a supportive, team-driven kitchen environment, • Play a key role in keeping kitchen operations running smoothly, • Gain valuable experience in hospitality and food service, • Opportunity to grow into other kitchen roles over time, • Work in a fast-paced setting where no two shifts are the same, • Great variety of employee discounts and perks!What You’ll Do, • Wash, sanitize, and properly store dishes, utensils, cookware, and kitchen equipment, • Operate dishwashing equipment and ensure proper use of cleaning chemicals, • Maintain cleanliness and organization of all kitchen and dish areas, • Remove trash and recycling and keep waste areas clean and sanitary, • Sweep, mop, and clean floors, walls, and work surfaces, • Assist with basic food preparation tasks as needed, • Support kitchen operations by restocking clean dishes and supplies, • Monitor equipment performance and report malfunctions or maintenance needs, • Follow all health, safety, and sanitation standards, • Work between restaurant and banquet kitchen areas as needed, • Assist with additional cleaning and kitchen support tasks as assignedWhat We’re Looking For, • Strong work ethic and reliability, • Ability to work in a fast-paced, team-oriented environment, • Self-motivated with attention to cleanliness and organization, • Ability to follow directions and safety procedures, • Punctual and dependable, • High School diploma or equivalent preferred, • Availability for nights and weekendsPhysical Requirements, • Ability to stand for extended periods of time, • Lift and carry items as needed, • Perform repetitive motions including bending, reaching, and lifting, • Work in a hot, fast-paced kitchen environment

Geronimo Hospitality Group Description: STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day. CHARMANT HOTEL Historic bones, modern soul. Set in a restored 1898 candy factory, The Charmant Hotel delivers boutique luxury with warm design, rooftop river views, and effortless hospitality in the heart of downtown La Crosse. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience. As the Dishwasher, you will sort, wash and return all dishes and utensils to food operations throughout kitchen and banquet areas. You will also expedite clean dishes and utensils to the cook line and other areas of Food/Beverage on an as-needed basis. WHAT YOUR DAY WILL LOOK LIKE • Wash, rinse, and sanitize dishes in a timely fashion as they enter the dish room, • Soak and scrub dishes that require heavy cleaning, • During prime service hours, remain focused on designated tasks, • When your station is ready for service, see who else may need help with prepping and getting ready, • Keep your workstation clean and organized, • Practice safe knife handling; if training is needed, see the Chef, • Scrape, sort and load dishwasher, • Return all cleaned dishes, glassware, etc. to proper location, • Be responsible for basic preventative maintenance of dishwashing equipment and communicating with the Sous Chef and Executive Chef when something requires attention, • Perform trash removal as needed, • Perform other food preparation duties as determined by the Sous or Executive Chef, • Open/close the kitchen properly and follow the opening/closing checklist for kitchen stations. Assist others in closing the kitchen. Do not leave until a manager has inspected your station, • Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a positive experience for our guests, • Perform other duties as assigned GHG24 Requirements: WHAT IT TAKES TO SUCCEED • You are at least 16 years of age, • You have previous kitchen experience (preferred, but no mandatory) MANDATORY REQUIREMENT • U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you’re ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer. Compensation details: 13-16 Hourly Wage PIdba1d1c4b292-38003-42030281

Job Description • We are hiring immediately for full time and part time SOUS CHEF positions., • Location: MSFT MKE03 Cafe - 4800 90th Street, Racine, WI 53403. Note: online applications accepted only., • Schedule: Full time and part time schedules. 7 day a week operation, 4:00 am to 2:00 pm. Further details upon interview., • Requirement: Previous culinary degree, ACF certification, and chef experience required., • Perks: Employee meal offered! *Internal Employee Referral Bonus Available • Pay Range: $20.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561765. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Hanna Brothers operates across multiple divisions including Film Catering, B&I (Business & Industry) foodservice operations, Disaster Relief, Studio Café dining, and Quick Takes micro-markets, serving a diverse portfolio of clients ranging from major film productions and corporate headquarters to large-scale emergency response efforts and public dining guests. Our B&I platform includes corporate dining, café management, executive dining, and workplace hospitality solutions. Our services span full-service catering, concessions, artist and VIP hospitality, conference and production dining, and fresh grab-and-go solutions. With operations rooted in Georgia and expanding through strategic partnerships and national opportunities, Hanna Brothers offers a dynamic platform for growth, innovation, and career advancement across multiple sectors of the foodservice and hospitality industry. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Associates at Hanna Brothers are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/04/Hanna-Brothers-Landing-Page_April2026.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Hanna Brothers maintains a drug-free workplace.

Whether it is the enticing aromas from the grill, the energy of live music, or the satisfaction of a perfectly prepared meal, we strive to create moments that bring guests back repeatedly. Prepare menu items to exact recipe and presentation standards for restaurant and private dining. Solid knowledg

Are you passionate about culinary excellence, inspired by fresh ingredients, and driven to create exceptional dining experiences? Do you thrive in a fast-paced kitchen where creativity, leadership, and attention to detail matter? If so, The Pfister Hotel is seeking a talented Main Kitchen Sous Chef

Job Description • We are hiring immediately for a full time PACKOUT SUPERVISOR position., • Location: Fresh & Ready FG WI - 10303 South Oakview Parkway, Oak Creek, WI 53154. Note: online applications accepted only., • Schedule: Full time schedule. Days may vary; 6:00 am to 2:30 pm. Rotating weekends as needed. Further details upon interview., • Requirement: Previous 1 to 2 years of packing, shipping, and supervisory experience in a food manufacturing facility required., • Fixed Pay Rate: $25.00 per hour., • Additional Job Duties & Responsibilities: Lead, supervise, and motivate daily packout operations, ensuring team members perform their responsibilities efficiently while maintaining high standards of productivity, accuracy, and customer service. Oversee picking, packing, and order preparation activities to ensure customer orders are accurately fulfilled, properly packaged, and completed according to established quality standards and delivery requirements. Train, coach, and develop new and existing team members on packing procedures, equipment operation, workplace safety, and operational best practices to promote continuous improvement and employee retention. Monitor daily staffing levels, employee availability, and shift schedules to ensure appropriate labor coverage and efficient completion of packout operations. Track and evaluate key operational performance indicators, including packing rates, labor efficiency, order accuracy, and shift productivity, to achieve departmental performance and financial goals. Supervise the preparation, verification, and dispatch of packed orders, ensuring accurate load documentation, timely shipment readiness, and alignment with customer delivery expectations. Coordinate daily work assignments, communicate customer order requirements, and establish clear performance expectations to ensure consistent workflow and timely order completion. Enforce company policies, workplace safety procedures, and applicable state and federal regulations, ensuring proper handling of packing equipment, tools, and materials while promptly reporting workplace injuries and safety concerns. Partner with Production, Quality Assurance, Purchasing, Maintenance, Sales, and other departments to address operational challenges, resolve order discrepancies, and maintain efficient fulfillment processes. Identify operational inefficiencies, investigate fulfillment errors, implement corrective actions, and collaborate with department management to improve productivity, order accuracy, and overall packout performance. *Internal Employee Referral Bonus Available Please note that employees in this role will work in a temperature-controlled environment with exposure to cold conditions for extended periods of time. We Make Applying Easy! Just text JOB to 75000 & search for the requisition ID number 1582049 . The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Job Summary Summary: Responsible for setting up and maintaining food production and quality control of food items prepared in the kitchen. Essential Duties and Responsibilities: • Prepares food items necessary for assigned area., • Assigns specific duties to associates under supervision for efficient operation of the kitchen., • Ensures proper storage and handling of products; uses portion, presentation and recipe controls., • Maintains cleanliness of all kitchen areas, including food and non-food working areas., • Reports equipment repair/maintenance to appropriate supervisor or facility department., • Supervises team members in absence of Sous Chef; disciplines, trains and schedules associates., • Performs other duties as assigned. Associates at Fresh & Ready Food Group are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFreshIdeas.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Fresh and Ready Foods maintains a drug-free workplace.