California Correctional Health Care Services (CCHCS) was established to oversee and provide a constitutionally appropriate level of health care in all adult prisons operated by the California Department of Corrections and Rehabilitation throughout California.  To fulfill this mission, we have improved our day-to-day health care operations ensuring that our patients have timely access to safe, efficient medical, dental, and mental health care.

This would not have been possible without the tireless efforts of our dedicated clinicians, allied health professionals, support staff, and information technology professionals.  As part of a multidisciplinary team working within a supportive and collaborative infrastructure, CCHCS looks to dedicated employees, like you, to lead these efforts.

Industry: Hospitals and Health Care
Company Size: 10,001+ employees

California Correctional Health Care Services

Savvy Admin PROD

**Increased Salaries are Just the Beginning… **

The past few years have seen dramatic shifts in the health care landscape. California Correctional Health Care Services (CCHCS) is poised to meet the evolving clinical care demands of our patient population while responding to the day-to-day needs of our dedicated providers.

Food Administrator I

**$90,552-$119,040 **annual salary

**In this role you will **:Plans, organizes, and directs the food service and dietary activities at the Correctional Treatment Center.

Interprets physician orders for therapeutic diets and supervises the preparation and implementation of those diets.

Selects, trains, and evaluates Dietary Service's staff including cooks, dietitians, and inmate-workers.

Inspects food facilities for compliance with sanitary, safety, and housekeeping standards.

**To excel in this role you should have: **

One year of experience in a hospital as a dietitian, nutritionist, or food service manager, with responsibility for the technical direction of a group of diet pantry employees. and

Education: Equivalent to graduation from college and completion of an approved internship in institutional management or dietetics.

**OR **

Experience: Three years of experience as a dietitian, nutritionist, or food service manager with responsibility for the technical direction of a group of dietary unit employees, one year of which must have been under the supervision of a professionally trained dietitian. and

Education: Equivalent to graduation from college with a Bachelor's Degree in Foods, Nutrition, or Institution Management

**Apply using the following link: **

https://calcareers.ca.gov/CalHRPublic/Search/JobSearchResults.aspx#classid=753&depid=279

EOE.

Supervising Registered Dietitian (Food Administrator)

The mission of the University of Michigan is to serve the people of Michigan and the world through preeminence in creating, communicating, preserving, and applying knowledge, art, and academic values, and in developing leaders and citizens who will challenge the present and enrich the future.

Why Work at Michigan?

Being part of something greater, of serving a larger mission of discovery and care — that's the heart of what drives people to work at Michigan. In some way, great or small, every person here helps to advance this world-class institution. It's adding a purpose to your profession. Work at Michigan and become a victor for the greater good.

Industry: Higher Education
Company Size: 10,001+ employees

University of Michigan

How to Apply

A cover letter is NOT required for consideration.

Mission Statement

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components; patient care, education and research that together enhance our contribution to society.

**Job Summary**

The Sous Chef position for the adult hospitals at Michigan Medicine plays an integral role in the support of the culinary operations within the hospital kitchen. They will provide support for food production and supervisory oversight of the culinary staff. The Sous Chef will work alongside the Executive Chef and Food Service Managers to ensure adherence to food safety and sanitation guidelines, adherence to standard recipes, and assurance of quality food preparation for patients.

Responsibilities*

- Work alongside the Executive Chef on menu and recipe development that meets the needs of a diverse patient population.

- Perform recipe audits to ensure accuracy of recipes and staff preparation.

- Provide hands-on training for culinary staff, oversee ongoing performance, and perform coaching and discipline as needed.

- Direct and oversee daily operations of the culinary staff. This includes handling issues related to staffing, menu modification, ensuring a safe working environment, and ensuring timely food preparation.

- Work alongside the Executive Chef to create waste reduction strategies and ensure staff compliance.

- Monitors staff prep lists and food inventories.

- Audits culinary staff forms to ensure compliance.

- Ensures regulatory guidelines for food safety and sanitation are followed.

- Ensures kitchen equipment and facilities are in proper working order. Work with the Executive Chef and Food Service Managers if concerns arise.

- Ensures Meals on Wheels program is set for the next day's meal preparation, corrects any concerns, or offers substitution recommendations.

Required Qualifications*

- Formal training in a culinary program or an associate degree with at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience.

- Knowledge of the FDA Food Code and experience overseeing kitchen operations using safe food handling, sanitation, and safety practices.

- ServSafe foodservice certification within the last five (5) years, or receipt of certification within 60 days of hire.

- Experience managing inventory of food and supplies.

- Excellent customer service and service recovery skills.

- Ability to communicate effectively in both written and verbal form.

- Ability to supervise a wide variety of staff members with diverse backgrounds and skill levels.

- Excellent organizational skills and computer skills

Desired Qualifications*

- Experience working in hospital food service

- Two years of supervisory experience in a high-volume, complex food service operation with at least 1-2 years of experience in an institutional or high-volume restaurant or foodservice operation, including experience with performance management, promoting teamwork, and motivating staff.

Why Join Michigan Medicine?

Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.

**What Benefits can you Look Forward to?**

- Excellent medical, dental and vision coverage effective on your very first day

- 2:1 Match on retirement savings

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Work Schedule

This is a 40-hour position.

Thursday/Friday 5:00 am-1:30 pm

Saturday-Varies

Sunday/Monday- 1:30 pm-10:00 pm

Background Screening

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third-party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an equal employment opportunity employer.

Sous Chef

OUR IS A STORY of dreaming out loud, taking risks, and following our gut. Ours is a story of basement bars flooding nightly at high tide, of singed eyebrows and handshake deals, of sweeping floors and washing dishes. Ours is a story of effort, evolution and an unwavering desire to keep Raising The Bar. 

PJW Restaurant Group has been successful for more than three decades by striving for more. Our energy manifests itself in every concept we create, dish we develop, and drink we serve. We are dedicated to providing experiences that our guests look forward to. 
We Draw inspiration - and sustenance - from both the neighborhoods we are rooted in and our more than 1,800 employees. Nothing makes us happier than seeing a serving job get passed down from sibling to sibling, hiring the child of a former hostess, or watching a line cook grow into a manager - in that sense especially, we are a family business.

PJW Restaurant Group creates community destinations. We never stop pushing ourselves to elevate all we offer our guests, and we never settle for less than our best. 

NOTHING MOVES FORWARD by standing still. Join the PJW Restaurant Group as we continue growing, continue innovating, and continue Raising The Bar.

Industry: Restaurants
Company Size: 1,001-5,000 employees

PJW Restaurant Group

**Now hiring Dishwashers at PJ Whelihan’s Pub + Restaurant in Reading, PA!!**

Dishwashers at PJ Whelihan’s are responsible for the cleanliness of the flatware, pots or pans, glassware, and tableware. Our dishwashers are important to our dining experiences by ensuring we have the clean dishware available to prepare and serve our guests. Dishwashers also oversee trash removal and parking lot cleanliness, as well as assist in the safe preparation and portioning of food prior to cooking.

Reports to: Assistant Kitchen Manager/ Kitchen Manager

With a name that pays tribute to our founder’s grandfather, each PJ Whelihan’s has a somewhat unique feel, but all are neighborhood establishments that deliver a great guest experience. Inside you’ll find an impressive TV package that helps make PJ’s the best place to catch all the sports action around a busy bar with a huge selection of beer on tap, including PJW Copper Lager, the signature house beer brewed by Victory Brewing Company. PJs famous wings are a community tradition that has built loyal customers and true fans.

At PJW Restaurant Group, our staff is the foundation of our organization and the building blocks to success. We are always looking for passionate, motivated, inspired individuals to join the team.

**Responsibilities:**

- Wash flatware, tableware, glassware, pots and pans, using dishwasher or by hand.

- Place all clean dishes, utensils or cooking equipment in storage area or on supplied shelves on the line.

- Maintain cleanliness of the dish area.

- Sort and remove trash, placing it in designated trash areas, replacing bags and washing out cans when needed.

- Clean and prepare various foods for cooking or serving, instructed by the manager.

- Portion food products prior to cooking according to standard portion sizes and recipe specifications.

- Keep all equipment clean and in good working condition.

- Sweep the parking lot daily and maintain the parking lot in all weather conditions.

- Load or unload trucks for delivery and store items in correct placing rotating if needed.

- Handles, stores and rotates all products properly.

- Assist in food prep assignments during off-peak periods as needed.

- Closes the kitchen properly and follow the closing checklist for dishwasher station. Assist others in closing the kitchen.

- Attend all scheduled employee meetings and bring suggestions for improvement.

- Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

**Qualifications:**

- Must be able to communicate clearly with managers, kitchen and dining room personnel.

- Be able to reach, bend, stoop and frequently lift up to 50 pounds.

- Be able to work in a standing position for long periods of time (up to 9 hours).

**PJW Restaurant Group**

PJW Restaurant Group has been successful for more than three decades by striving for more. Our energy manifests itself in every concept we create, dish we develop, and drink we serve. We are dedicated to providing experiences that our guests look forward to.

We draw inspiration - and sustenance - from both the neighborhoods we are rooted in and our more than 1,800 employees. Nothing makes us happier than seeing a serving job get passed down from sibling to sibling or watching a line cook grow into a manager.

PJW Restaurant Group creates community destinations. We never stop pushing ourselves to elevate all we offer our guests, and we never settle for less than our best.

Nothing moves forward by standing still, so we will continue growing, continue innovating, and continue raising the bar.

Benefits:

- Health Benefits

- Employee discount

- Paid training

- Referral program

- Weekly pay

- Employee perks program

- Holiday closures

Dishwasher

Managed Networks was established in 1992 and over the years has worked with the theatre and entertainment industry to provide resilient and secure IT to theatres in London’s West End. 

In 2018, Managed Networks was acquired by IP Integration to continue going strength to strength and take our unique DesktopLive offering to the next level. 

Find more information at: www.ipintegration.com, on Twitter: @ipiltd or find us on LinkedIn.

Industry: Information Technology & Services
Company Size: 11-50 employees

Managed Networks

**Description**

**Why Work at Starbird?**

Our employees are the lifeblood of our organization. We make sure that each person is given the training and tools to be the best they can be and we believe in promoting from within our organization.

**Essentials Of The Position**

- 1-2 Years’ experience in the restaurant industry, plus proven experience working as a supervisor

- Keep the team on task

- Assist with guest issues

- Work all aspects of the line, as needed (Fryer, line cook, cashier)

- Ability to assist in training new team members

- Ensure compliance with food health and safety regulations

- Must be able to stand, bend, stoop, reach, lift, grasp for extended periods of time. Must have sufficient mobility to move and operate in confined work area.

- Must be able to lift and carry supplies and equipment up to 30 lbs; place items on high and low shelves in office, store rooms, service areas and walk-in coolers.

- Plating prepared foods using Starbird guidelines

- Must also be able to tolerate temperature changes in kitchen and refrigerated areas.

- Weekend and evening shifts are a must

- Openness to being coached/mentored, we are a learning culture

**Benefits**

- This is a tipped position

- Language learning program through Babbel

- Tuition assistance program

- You get a free meal when working and a discount when you are not.

- There’s plenty of room for growth and advancement.

Starbird Chicken provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Restaurant Supervisor

Feel good, crispy chicken. 

Super Premium Fast Food. We’ve reimagined fast food to meet the needs of a new America. We’ve kept the good parts, and fixed the bad ingredients, tastes and experiences.

We’ve created a world where eating conveniently and healthily are not at odds, and where affordability never has to be associated with sacrifice. At Starbird, fast food is positive and delicious, once again.

Industry: Restaurants
Company Size: 201-500 employees

Starbird

Description:

**Why Work at Starbird? **

Our employees are the lifeblood of our organization. We make sure that each person is given the training and tools to be the best they can be and we believe in promoting from within our organization.

**Essentials of the position: **

- 1-2 Years’ experience in the restaurant industry, plus proven experience working as a supervisor

- Keep the team on task

- Assist with guest issues

- Work all aspects of the line, as needed (Fryer, line cook, cashier)

- Ability to assist in training new team members

- Ensure compliance with food health and safety regulations

- Must be able to stand, bend, stoop, reach, lift, grasp for extended periods of time. Must have sufficient mobility to move and operate in confined work area.

- Must be able to lift and carry supplies and equipment up to 30 lbs; place items on high and low shelves in office, store rooms, service areas and walk-in coolers.

- Plating prepared foods using Starbird guidelines

- Must also be able to tolerate temperature changes in kitchen and refrigerated areas.

- Weekend and evening shifts are a must

- Openness to being coached/mentored, we are a learning culture

**Benefits **

- This is a tipped position

- Language learning program through Babbel

- Tuition assistance program

- You get a free meal when working and a discount when you are not.

- There’s plenty of room for growth and advancement.

Starbird Chicken provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Requirements:

**Compensation details: ** 21-22 Hourly Wage

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, a 501(c)(3) non-profit organization, provides a world-class, interactive journey through true stories—from the birth of the Mob to today’s headlines. 

The Museum offers a provocative, contemporary look at these topics through hundreds of artifacts and immersive storylines. The Mob Museum has been awarded accreditation by the American Alliance of Museums, the highest national recognition afforded U.S. museums. Since opening in 2012, The Mob Museum has accumulated numerous accolades, including being named one of TripAdvisor’s “Top 25 U.S. Museums,” one of Las Vegas Weekly’s “Twenty Greatest Attractions in Las Vegas History,” one of Hotel.com’s Top 7 “Travel Brag Landmarks,” one of USA Today’s “12 Can’t Miss U.S. Museum Exhibits,” “A Must for Travelers” by The New York Times and one of “20 Places Every American Should See” by Fox News and Budget Travel magazine. The Museum is a two-time winner of the Mayor’s Urban Design Award for Historic Preservation and Adaptive Reuse. Its house-distilled moonshine received top honors, the Double Gold Award, from The Fifty Best.

The Mob Museum is proud is to offer a work environment that is founded on respect, inclusivity, kindness, and good humor. Our strong Core Values and dynamic work environment helped to make us one of Las Vegas Review Journal’s Top Workplaces in 2014. People are at the center of all that we do. We are always seeking diverse, talented, and enthusiastic individuals to join our team.

Industry: Museums, Historical Sites, and Zoos
Company Size: 51-200 employees

The Mob Museum, the National Museum of Organized Crime and Law Enforcement

The Mob Museum, the National Museum of Organized Crime and Law Enforcement, is a nonprofit museum aiming to advance the public understanding of organized crime’s history and impact on American society. The Museum is an acclaimed cultural attraction, presenting authentic stories via interactive exhibits, original multi-media, one-of-a-kind artifacts, and dynamic programming. The organization has been recognized as a Top Workplace in Las Vegas. For more information, visit www.themobmuseum.org

**Position Overview:**

The Kitchen Supervisor participates in the oversight and execution of the Museum’s delivery of food service amenities, with a keen focus on establishing the Museum’s Speakeasy as a one-of-a-kind, world-class guest experience, offering guests unique, unexpected, and memorable encounters. The Kitchen Supervisor’s direct responsibilities will include oversight of the daily operations of those areas involved in providing food services to Museum guests, namely the Speakeasy Kitchen, food service for public programs and private event operations, and Museum concessions items. The Supervisor works in conjunction with F&B management to provide coaching and professional development of line cooks and will collaborate with the Museum’s concessions operations. Reporting to the F&B Kitchen Manager, the Kitchen Supervisor is a key member of the F&B team, providing strong leadership in support of the mission, vision, and values of the organization.

**Major Tasks and Responsibilities:**

- Work with the F&B Kitchen Manager to develop and deliver unique and memorable guest interactions, that highlight the Prohibition Era, including era-inspired food recipes, techniques, ingredients, and stories, imparting these to Speakeasy staff for their guest engagement.

- Supervise the presentation and staffing of the Speakeasy kitchen areas. Establish and maintain standards and expectations for staff conduct.

- Supervise daily operations including scheduling line cook coverage, daily prep assignments, and special event catering.

- Lead pre-shift meetings, briefing BOH staff on menu updates and specials, BEO’s, 86’s etc.

- Provide operational oversight, training, and participate in performance management for BOH staff.

- Provide constructive and positive feedback to line cooks on a regular and timely basis.

- Work closely with the Kitchen Manager to implement programs that incent, recognize, and reward behaviors that are consistent with a world-class guest experience.

- Actively participate in hiring process, to include reviewing resumes, interviewing and selection of BOH team members.

- Provide staff development, through general performance management, conducting group meetings, individual coaching, counseling, disciplinary action, writing and delivering performance reviews, in support of the F&B management team.

- Oversee the kitchen operations, ensuring proper inventory control, food safety, cleaning, and highly efficient, and consistent ordering.

- Collaborate with management on the ongoing refinement of standard operating procedures, while ensuring the provision of specific training opportunities that elevate the performance of staff members.

- Work with management to develop, continually evaluate, and improve upon Speakeasy’s Food Program, ensuring food recipes are thematically and historically appropriate, well-received, and profitable.

- Collaborate with the People and Culture Department and others, as necessary, to update and improve the Kitchen Manual, training schedules, and staff testing materials.

- Work with the F&B Kitchen Manager to ensure the proper purchasing, receiving, and inventory control protocols for all kitchen products including but not limited to produce, dry goods, baked goods, proteins, dairy, paper products, flatware, etc., needed for the operation of the Speakeasy kitchen, including maintaining relationships with distributors, vendors, and other outside parties to ensure reliable supply delivery.

- Continuously assist with assessing and refining staffing knowledge levels to maximize efficiency and optimize budgetary impact.

- Serves as a role model for guest service behaviors and adherence to the Museum’s Core Values.

- Collaborate with Kitchen Manager, F&B Director, Sales, and Content Departments in support of Facility Rentals and Public Programs to maximize net revenues while ensuring that such events are executed within the Museum’s world-class guest experience expectations.

- Stay abreast of organizational and community happenings such that staff will be knowledgeable and readily disseminate relevant information to guests.

- Demonstrate leadership in fostering an organizational culture that values innovation, promotes inclusion, and inspires excellence in the work environment.

- Other duties as assigned.

**Experience / Qualifications / Requirements:**

- A minimum of 2 years of experience in food and beverage discipline.

- Proven ability in developing, building, motivating, training, and supervising a strong team of employees.

- Exceptional leadership skills, with the ability to engage a diverse range of individuals in matters of vision and strategy, as well as day-to-day workplace issues.

- Demonstrable sensitivity and awareness of issues relating to access and inclusion.

- Able to take ownership of problematic situations using proper judgment to find possible solutions or alternatives. Leadership skills are necessary for responding authoritatively under stress.

- Strong interpersonal skills and a proven ability to engage individuals of diverse backgrounds and experiences.

- Creative, energetic attitude with an aptitude for innovation.

- Passion for creating a world-class museum that is unrivaled in content and recognized for a truly outstanding guest experience.

- Enthusiasm for working in an organization where change is frequent, structure is evolving, and flexibility, teamwork, and good humor are absolute necessities.

- Proficient with restaurant management software, and POS equipment.

- Able to stand for extended periods and to meet the physical demands of inventory control. Must be able to lift and carry up to 50 lbs.

- Able to work in confined locations.

- Able to tolerate and work effectively in areas with varying noise levels, dim lighting, and varying temperatures including within active alcohol production areas and refrigerated spaces.

- Must obtain an Food Handler’s Card prior to start date.

- Following certifications are preferred: Certified Food Safety Manager Card (SNHD), SERV Safe Food Protection Manager Certification (ANSI), SERV Safe Alcohol (Nevada Restaurant Association)

**Education: **Culinary school diploma or degree in food service management or related field. Work experience may be considered as a substitute for academic credentials.

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Kitchen Supervisor

Pura Vida Miami stands as the premier wellness and lifestyle brand with locations in Florida and New York and has been transforming the way people eat since its establishment in 2012 by Founder Omer Horev in South Florida.

Pura Vida Miami has become a beacon of health-conscious living, offering a diverse menu of nutritious and delectable dishes. Omer and Jennifer Horev, the husband-wife duo behind the brand, have meticulously curated a menu that harmonizes nutritious and indulgent offerings. From raw acai bowls to superfood smoothies and clean chef-driven salads, each dish is a celebration of high-quality ingredients.

As we continue to expand, our brand remains committed to its founding principles of health and wellness. As part of our community culture, we actively engage in eco-friendly practices such as composting food waste and donating soil to local farms, exemplifying its commitment to a sustainable future. More than a culinary destination, we are a lifestyle brand that encapsulates the essence of a healthier and happier community.

Industry: Hospitality
Company Size: 501-1,000 employees

Pura Vida Miami

~~We are a lifestyle brand!We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle, offering an intimate, yet fast and consistent, experience to our customers.We love and take pride in what we do, and we currently offer an exciting opportunity to join a thriving and ever-growing brand in this industry.~~

**PREP COOK:**

**PRINCIPAL RESPONSIBILITIES/ESSENTIAL JOB FUNCTIONS:**

- Prep ingredients as per the recipes and kitchen needs.

- Maintain a clean and organized workstation, ensuring all food is stored properly and safely.

- Support the chefs by measuring and mixing ingredients and performing other food preparation tasks as directed.

- Adhere to all food safety and sanitation guidelines, including proper handling and storage of ingredients.

- Operate kitchen equipment safely and efficiently.

- Assist with inventory control by properly labeling and storing ingredients and notifying the Kitchen Manager of low stock levels.

- Perform daily and deep cleaning tasks in the kitchen to maintain a hygienic environment.

- Assist in receiving deliveries and putting them away in appropriate storage areas.

- Show willingness and ability to cross-train across various roles in the restaurant to ensure rapid growth in responsibilities and contribution to team success.

- Support with any additional duties assigned.

**LINE COOK:**

**PRINCIPAL RESPONSIBILITIES/ESSENTIAL JOB FUNCTIONS:**

- Prepare and cook menu items according to recipes, quality standards, and presentation guidelines.

- Set up and stock stations with all necessary supplies.

- Ensure food is prepared in a timely manner.

- Maintain a clean and organized workstation, adhering to health and safety regulations.

- Work collaboratively with the BOH team to ensure smooth and efficient operations.

- Assist in receiving deliveries and putting them away in appropriate storage areas.

- Show willingness and ability to cross-train across various roles in the restaurant to ensure rapid growth in responsibilities and contribution to team success.

- Support with any additional duties assigned.

**REQUIREMENTS:**

- Minimum 1-2 years of experience working in a food production facility, fast-paced restaurant, etc.

- Local/municipal requirements, such as Food Handler certification, acquired at applicant’s own expense.

- Excellent understanding of various cooking methods, ingredients, equipment, and procedures.

- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

- Strong attention to detail and a commitment to producing high-quality food.

- Excellent time management and organizational skills.

- Great communication and teamwork skills.

- Must be familiar with the measurement system.

- Must be able to work in a standing position for long periods of time and lift up to 50 pounds.

**BENEFITS:**

- Health & Wellness – Medical, Dental, Vision, Telemedicine, and more.

- Discounted Meals

- Growth & Advancement Opportunities

- 401(k) Plan with Company Match

The general nature and level of work being performed by persons assigned to this job classification are contained in this job description. This job description should not be construed as an exhaustive list of all responsibilities, essential job functions, duties, skills required and other job requirements of personnel in this role. All employees may be required to perform duties outside of their normal responsibilities from time to time as needed. Management reserves the right to assign or reassign duties and responsibilities to the job at any time.

Pura Vida Miami is proud to be an equal opportunity employer. We are committed to creating a workplace where diversity is celebrated and everyone feels welcome, regardless of race, color, religion, national origin, age, sex, sexual orientation, gender identity or expression, disability, veteran status, or any other legally protected characteristic. We believe that building a team with diverse perspectives and experiences makes us stronger, more creative, and more connected to the communities we serve.

**Agency Disclaimer**

We’ve got this covered! At Pura Vida Miami, our Talent Acquisition team leads all hiring efforts internally. We do not accept unsolicited resumes from agencies, we mean it. Any resumes sent our way without a signed agreement in place (including those sent directly to our team or hiring managers) will be considered property of Pura Vida Miami and we won’t be responsible for any fees. If you’re interested in partnering with us, reach out to our Talent team first. We’re happy to connect the right way!

**#CAPV2025 **

BOH Team Member

They say that Argentina is the Italy of South America. Which explains a lot about our temperament. Romantic, passionate, and fiercely loyal, we take care of each other as much as we take care of our products. Rooted in our family’s unique heritage and culture, our natural instinct is to share nothing but the very best food, values and traditions of Argentina among our friends, customers, and colleagues. Generous with our time as well as our portions, we believe that good food and good company go hand in hand… preferably at the same table. Because to really love food is really to love people.

Industry: Hospitality
Company Size: 201-500 employees

Graziano's Group

FULL TIME MORNINGS

**Duties/Responsibilities**

- Set up stations and collect all necessary supplies to prepare menu for service

- Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items

- Arrange sauces and supplementary garnishes for allocated station

- Cover, date and correctly store all bits and pieces and food prep items

- Notify Chef in advance of shortages

- Serve menu items compliant with established standards

- Use food preparation tools in accordance with manufactures instructions

- Close the kitchen correctly and follow the closing checklist for kitchen stations

- Maintain a prepared and sanitary work area at all times

- Keep the work area fresh all through the shift

- Make sure all storage areas are tidy and all products are stored appropriately

- Constantly use safe and hygienic food handling practices

- Returns dirty food preparation utensils to the appropriate areas

- Assist with all duties as assigned by Kitchen Manager

**Required Skills/Abilities**

- Excellent verbal and written communication skills.

- Basic understanding of or ability to learn sanitation and regulations for workplace safety.

- Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.

- Must be able to work quickly and efficiently.

- Must be able to work well as part of a team.

- Must be able to work well under pressure.

- Ability to maintain personal cleanliness.

**Education And Experience**

- High school or vocational school coursework in kitchen basics, such as food safety, preferred.

- One year of related experience preferred.

**Physical Requirements**

- Must be able to lift up to 15 pounds at times.

Graziano’s is an equal opportunity employer. We live by our culture **A HEART AS FULL AS OUR BELLY ** and we strive to take care of each other as much as we take care of our products.

Line Cook - Graziano's Weston Market

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