JOEY exists to deliver the ultimate dining experience; it starts and ends with our people. We currently operate  40+  locations throughout Canada and the United States and travel the globe to discover bold and addictive flavours, then turn them into signature recipes. Our people are our biggest investment and greatest return. We seek the best and the brightest, drive development, and reward top performers. JOEY is all opportunity, and our people is the way we succeed. They are masters of their craft, committed to creating a memorable and unique experience for each guest. We live by a simple credo: “Genuine Warmth and Care is always on the table.”  

JOEY has been recognized as one of the Great Place to Work® Best Workplace in Canada for over a decade consecutively. These awards are a testament to our commitment to creating an environment where people are inspired to learn, grow, and discover their full potential. 

The JOEY Restaurant Group is an equal employment opportunity employer of all qualified individuals, including minorities, women, veterans, and individuals with disabilities.

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

JOEY Restaurant Group

Savvy Admin PROD

Full-time

$100,000.00 - 140,000.00 per year

Full-time

$100,000.00 - 140,000.00 per year

**Annual Salary Range**

$100000.00 - $140000.00 per year

~~Actual salary offer within the listed range may vary based on work experience and other objective factors. The pay range for this position is subject to change and may be modified in the future, in compliance with applicable laws.~~

We are thrilled to bring JOEY Restaurants to San Diego, California! With our expansion, comes the opportunity to invite new talent to join our team. We are looking for high-performing, passionate individuals to join a remarkable team of culinary leaders and restaurateurs as we continue the JOEY legacy in our first location in San Diego, which opens to the public on April 23, 2026.

As a Head Chef, you will directly contribute to the overall success of a multi-million-dollar restaurant and its people. In this role, you are responsible for leading your team’s deliverables and providing our guests with memorable, consistent, and iconic culinary experiences. You will manage labor budgets, maintain a pristine restaurant environment, and ensure the highest quality products. As a coach and mentor, you will motivate and inspire those around you to directly impact their continuous learning, growth, and development.

**Duties**

- Support your team in the preparation of all ingredients and food products to fulfill prep lists, par levels, and recipe standards.

- Utilize various preparation and cooking methods to ensure the quick, precise creation of our menu items in accordance with JOEY recipes. Wash, chop, cut, grill, roast, sauté, fry, etc. Coordinate with other stations as needed.

- Maintain prep and cooking areas in a clean, sanitary and safe manner.

- Ensure clean, organized, and maintained refrigerators, cooler drawers, ovens, preparation, and dry storage areas, etc.

- Train partners on the instructions and guidelines for safe usage of kitchen equipment and cleaning compounds. Report on equipment problems and maintenance issues immediately.

- Fulfill recruitment needs, impact positive candidate experiences, and select and retain your team.

- Support your team in training and development of technical knowledge and world-class execution of JOEY tasks and standards.

- Communicate daily focus and feedback to partners.

- Manage in-store budgets, food costs, and labor.

- Impact the delivery of Iconic Hospitality and coach the kitchen team as needed to fulfill experience standards for our guests.

- Follow all food service and handling safety precautions and procedures.

**Basic Qualifications**

- 3+ years culinary experience (If you have high potential but less experience, we still want to meet you!).

- Must have or be able to obtain valid local and/or state Food Handler certifications.

- Possess a passion for hospitality and a proven track record of creating world-class hospitality experiences.

- Thrive in a dynamic, fast-paced work environment.

- Be able to walk and stand for prolonged periods of time; frequent bending, reaching, and stretching; repetitive manual tasks; and lift and carry up to 50 lbs.

**Required Knowledge, Skills, And Abilities**

- Successful employees at JOEY are genuine, warm, and caring.

- They value honesty and conduct themselves with integrity.

- They are comfortable providing and receiving feedback to achieve personal growth and performance excellence.

- They are natural problem solvers with an insatiable desire to positively impact individual and team execution.

- They are passionate about quality and professionalism.

- They possess exceptional relationship building and communication skills.

- They encourage healthy and supportive competition within their team.

- They exude confidence, humility, and respect.

- They take pride in presenting a professional appearance and demeanor.

**Benefits**

- Career development, education, and growth opportunities.

- Medical, dental, vision, and life insurance, medical reimbursement plan, and Employee Assistance Program (EAP) for benefit-eligible partners.

- Discounted employee shift meals.

- 10% discount for self and guests on all food and beverages when visiting any JOEY location.

- Discounted clothing retailer partnerships.

- Referral bonus program.

- Sales competitions and rewards.

- Paid vacation.

- Paid sick leave.

**Join our team!**

If you're looking for a place to meet your potential, we'd like to meet you. Roll up your sleeves... YOUR journey starts here.

**About JOEY Restaurants**

The JOEY Restaurant Group exists to deliver the ultimate dining experience. Our handcrafted, locally, and globally inspired menu offerings are created by award-winning chefs and presented by world-class hospitality leaders in modern, warm, and lively environments. JOEY Restaurants has been family-owned and operated since 1992 and has grown into an iconic multi-concept brand throughout North America, with continued growth and expansion planned into 2030. When you join the JOEY team, you can expect a warm, inclusive, and creative environment, where we are committed to training, educating, and empowering our people.

~~JOEY Restaurants is an Equal Employment Opportunity Employer.~~

~~We are committed to offering reasonable accommodations to qualified job applicants. Qualified applicants with criminal histories will be considered for employment in a manner consistent with all federal, state, and local ordinances.~~

~~This job posting highlights essential responsibilities and requirements of the job and is for illustrative purposes only. There may be additional duties, responsibilities, and qualifications for this job.~~

~~JOEY Restaurant Group has an internal recruitment department and will not accept unsolicited resumes from employment agencies. Unsolicited resumes sent to JOEY, its employees, and databases, will be considered the property of JOEY Restaurant Group. External recruitment agencies must establish a fully executed service agreement with JOEY’s Human Resources department to submit resumes. JOEY will not pay fees to employment agencies who do not have an agreement in place. For contract inquiries please submit your request to usrecruiting@joeyrestaurants.com.~~

**Benefits**

- Health insurance

- Dental insurance

- Vision insurance

- Life insurance

- Employee discount

- Flexible schedule

- Disability insurance

Head Chef - JOEY La Jolla

Mastro's collection of sophisticated, classic Steakhouses and Ocean Club Seafood locations are recognized for their combination of world-class service, highly acclaimed cuisine, and live entertainment in an elegant yet energetic atmosphere.  A truly unparalleled dining experience...

Landry's is a multinational, diversified restaurant, hospitality, gaming, and entertainment conglomerate based in Houston, Texas.  The company operates more than 500 high-end and casual dining establishments around the world, including well-known concepts, such as Landry’s Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Morton’s The Steakhouse, The Oceanaire, McCormick & Schmick’s, Mitchell’s Fish Market, Chart House, Saltgrass Steak House, Claim Jumper, and Mastro’s Restaurants.  The company also operates a group of signature restaurants, including Vic & Anthony’s, Grotto, Willie G’s, and others.  The gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, NV, Atlantic City, NJ, Biloxi, MS, and Lake Charles, LA.  The entertainment and hospitality divisions encompass popular destinations, including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants, and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the Westin Hotel in downtown Houston, the Kemah Boardwalk Inn and Luxurious San Luis Resort, including the Hilton and Holiday Inn located on Galveston Island.

Industry: Hospitality
Company Size: 10,001+ employees

Mastro's Restaurants

**Overview**

Mastro’s Restaurants are renowned for delivering an upscale steakhouse experience defined by premium USDA Prime steaks, fresh seafood, and a sophisticated yet lively atmosphere. Known for exceptional service, elegant interiors, and live music in select locations, Mastro’s blends classic fine dining with a modern luxury feel.

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.

**Benefits**

- Extensive and well-rounded training program

- Continued career development and growth opportunities

- Generous employee discounts on dining, retail, amusements, and hotels

- Multiple health benefit plans to suit your needs

- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)

- Paid sick leave

- Paid time off

- Monthly discretionary bonus potential

**Responsibilities**

- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style

- Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up

- Achieve or exceed budgeted labor and other cost centers through proper planning and execution

- Assist in overseeing weekly and monthly inventories, and ordering of food and supplies

- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

**Qualifications**

- At least 2 years of Culinary Management experience in an upscale / fine dining establishment

- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality

- Strong communication, leadership, and conflict resolution skills

- Stable and progressive work history; Strong work ethic

- Graduate of an accredited culinary program is a plus

EOE

**Pay Range**

USD $72,000.00 - USD $85,000.00 /Yr.

Sous Chef

Maverick Gaming™ is majority owned and was founded in 2017 by gaming industry veterans Eric Persson, who previously served as Global Senior Vice President of Slots at Las Vegas Sands Corporation and Justin Beltram, former Vice President of Slots at Bellagio and Marina Bay Sands.  Together they bring over 30 years of gaming experience spanning gaming markets around the world including the Las Vegas Strip (The Venetian Resort, The Palazzo at The Venetian Resort, and Bellagio), Macau (Sands China Limited), Singapore (Marina Bay Sands), and many regional markets in North America.

Maverick Gaming™ currently owns and operates a portfolio of 27 properties across Nevada, Washington and Colorado with a total of 1800 slot machines, 350 table games, 1020 hotel rooms and 30 restaurants.

Industry: Gambling Facilities and Casinos
Company Size: 1,001-5,000 employees

Maverick Gaming

Job Type

Full-time, Part-time

**Description**

- $1,000 Sign on BONUS! $500 paid 90 days after date of hire; $500 paid 180 days after date of hire **Team members must be in good standing to qualify for Bonus Pay out (no documented performance or attendance issues in their employee file)

**Responsibilities include but are not limited to:**

- Responsible for stocking supplies, products and utensils throughout the kitchen and general cleaning of the kitchen and stock areas.

- Sets up station according to restaurant guidelines.

- Prepares all food items as directed, in a sanitary and timely manner.

- Follows recipes, portion controls, and presentation specifications as set by the restaurant.

- Performs other job-related duties as assigned by Executive Chef/Sous Chef.

**Requirements**

**To be successful in this role, you should have previous culinary experience and knowledge that includes:**

- High school education or equivalent preferred.

- Previous prep or line cook experience (6 months).

- Performs job functions with attention to detail, speed, and accuracy.

- Ability to communicate effectively.

- Ability to prioritize and organize, uses time efficiently.

- Actively promotes and personally observes safety and security procedures and uses equipment and materials properly.

-  Team Members Will Enjoy:

- FREE GAS (up to $3,900 annual value) or Free bus passes

- Free covered Parking

- 2 weeks PTO per year

- 6 Observed Holidays with Holiday Pay

- Health Benefits Insurance Package including Medical, Dental, Vision, Life Insurance, Short Term Disability, 401K & more!

- Career Development and Advanced Opportunities

- Tuition Reimbursement

- Team Member Referral program ($600 per team member referred!)

$22 - $25 per hour

Applications will be considered for 7 days; post expires 4/16

This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.

If E-Verify cannot confirm that you are authorized to work, this employer ID required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment.

Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9.

For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.

888-897-7781

E-Verify.gov

Salary Description

$22 - $25 per hour

Cook / Line Cook

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.

Industry: Medical Practices
Company Size: 2-10 employees

BAYFRONT HEALTH

Prepares all hot food items for both patient and non-patient food services, following all production plans and recipes as assigned by the

Executive Chef, Food & Nutrition Supervisor or Production Leader.

 Assists as needed in tray assembly, preparing of special diet needs (puree meals, supplements or non-patient services.

 Knows basic food preparation techniques including receiving, storing, preparation and holding of food items.

 Demonstrates a working knowledge of food service sanitation and practices infection control procedures. Is familiar with all practices

and procedures of the HAACP guidelines and adheres to them.

 Communicates proper information regarding patient, non-patient or department needs to the Executive Chef, Food and Nutrition

Supervisor, Group Leaders and peers of the food service team.

 Demonstrates a willingness to help on work that needs to be done, will help in other areas of the kitchen when necessary (i.e.,

cold prep, bakery, store room, café serving line, dish room or tray line.)

 Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state

and local standards.

 Maintains compliance with all Orlando Health policies and procedures.

Education/Training

 Ability to read and recognize similarities and differences between words and between series of numbers.

 Ability to write simple correspondence.

 Ability to respond to common inquiries or complaints from customers.

**Experience**

Six(6) months of fast food production or kitchen food production.

Hot Prep Cook - Food and Nutrition - Bayfront Hospital

Legends Global is the premier partner to the world's greatest live events, venues and brands.  We deliver a fully integrated solution of premium services that keeps our partners front-and-center through our white-label approach. Our partners engage us at the earliest stages of feasibility and design through project development to bring their visions to life. 
 
We book the best shows, fill seats and suites, and secure brand-aligned sponsors. And we enhance the guest experience with award-winning food & beverage, must-have merchandise, and world-class venue management, transforming events and venues into experiences that keep guests coming back.      
 
Our partners benefit from the expertise and power of our network – over 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year.

Industry: Entertainment Providers
Company Size: 1,001-5,000 employees

Legends Global

**THE ROLE**

Under the direction of the General Manager and Executive Chef, the Catering / Special Events Coordinator is responsible for accurately servicing all catering food/beverage orders, organizing/maintaining all guest information and assisting all event day operations as needed.

**Essential Functions**

Under the direction of the General Manager and Executive Chef, the Catering / Special Events Coordinator is responsible for accurately servicing all catering food/beverage orders, organizing/maintaining all guest information and assisting all event day operations as needed.

-  Proactively solicit new business by making daily cold calls, in person sales drops, engaging in other client prospecting in order to increase the size of the organizations client database.

- Responding to all catering inquiries in a timely manner.

- Creatively find ways to stay within the designated budget per event while meeting guests’ needs.

- Ensure billing accuracy and conduct bill review with the client prior to processing final invoice.

- Excellent verbal and written communication skills to liaise with clients, vendors and team members.

- Obtain feedback from clients following each special event and analyze client satisfaction and organizational performance.

- Fulfill opening and closing duties as dictated by management.

- Must maintain a friendly, positive attitude and a professional demeanor at all times .

- Must maintain a friendly and accommodating demeanor while building relationships.

- Must organize and accurately place orders in Toast for all guest orders to ensure proper execution of events.

- Effectively communicate with General Manager and the Culinary Team to ensure all applicable information is conveyed.

- Proactively upsells food/beverage offerings.

- Work as a team with fellow associates and other service departments within the Food Hall.

- Perform and successfully complete tasks assigned by management in addition to daily tasks.

- Menu design, event set up and break down.

- Assisting with event/daily operations as needed.

- Ensures all payments are received and responsible for reaching out to guests with outstanding balances.

**Qualifications**

- Must be at least 18 years old

- Be willing to work hours that vary according to the event schedule

- Able to work at a fast pace

- Organization and effective communication skills required

- Follow and encourage your team to follow all safety policies and procedures, including but not limited to looking for and reporting any unsafe work conditions, and complete company-wide safety training and any additional job specific safety training.

- Report all safety incidents (injuries and illnesses) into the company’s risk management system (Origami Risk) on the same day that the safety incident has been reported to you. Legends is an Equal Opportunity employer.

~~Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. ~~

Catering / Special Events Coordinator

Restaurant Associates is a chef-driven hospitality company known for elevating culinary and brand experiences for our clients and guests across the country. Our lines of business include restaurants, workplace, higher education, cultural centers, and event catering.  

Our teams are built on our culture of CARE. For open roles, visit https://www.restaurantassociates.com/join-our-team/

R/A is a subsidiary of Compass Group USA, ranked No. 1 by industry peers on Fortune’s 2023 list of World’s Most Admired Companies. 

America’s Greatest Workplaces for Diversity (Newsweek)
America’s Most Trustworthy Companies (Newsweek) 
Top 50 Companies Changing the World (Fortune)

Industry: Food & Beverages
Company Size: 1,001-5,000 employees

Restaurant Associates

Restaurant Associates

- We have an opening for full time HOST/HOSTESS positions.

- Location: La Mercerie - 53 Howard Street, New York, NY 10013. Note: online applications accepted only.

- Schedule: Full time; Days and hours may vary. Open availability is required. More details upon interview.

- Requirement: Previous fine dining or restaurant experience is required.

- Pay Range: $23.00 per hour to $28.00 per hour.

Upscale French cuisine downtown NYC. The very talented ~~Executive Chef Heloïse Fischbach ~~ balances classical training with avant-garde technique in a thoughtful reimagining of seasonal French cuisine at this downtown gem linked to the Romain and Williams interior design store. We are seeking dedicated, detail-driven, culinary professionals who have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. The ideal candidate is devoted to becoming an integral member of a team that values a strong work ethic and also has the desire to learn and hone the craft of French cooking.

**We Make Applying Easy! ** Want to apply to this job via text messaging? Text **JOB **to 75000 and **search requisition ID ** **number 1533758 **.

~~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~~

**This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.**

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! **Voted Glassdoor's Employee Choice Awards **- ~~Best Places to work ~~ **This is R/A !**

**Job Summary**

**Summary: ** Responsible for seating residents in the dining room. Handles customer service situations as they arise.

**Essential Duties and Responsibilities:**

- Promptly and warmly greets and directs guests to their tables based on availability or desired seating arrangements.

- Helps create an overall enjoyable dining experience and promotes a safe, clean and neat environment for guests and other associates.

- Exhibits exceptional communications skills. Gets along well with others, demonstrates flexibility and patience; possesses an interest in people.

- Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared.

- Supervises the activities of food-service associates in the dining room to ensure proper customer service, food handling and sanitation procedures are followed.

- Helps train new food-service team members.

- Supervises the closing of the assigned dining room; ensures side work and station setup is properly completed.

- Demonstrates knowledge of emergency safety procedures and helps evacuate guests to safety in the event of fire or other emergency.

- Assists with service, including occasional bussing and food service, while maintaining safe food handling and sanitation standards.

- May be asked to operate equipment, including but not limited to fire extinguishers, telephones, iced tea/soda machines, soup wells and coffee machines.

- Works with staff of other departments to perform job duties and during special events or functions.

- Performs other duties as assigned.

**Associates At Restaurant Associates 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)

Abides by all Company policies and procedures including but not limited to:

- The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.

- The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.

- The use of slip-resistant shoes and proper lifting techniques.

~~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/2023/08/2023_WageTransparency_RA.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.

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.

HOST/HOSTESS (FULL TIME)

Paradies Lagardère is the North American division of Lagardère Travel Retail, a global leader operating more than 4,400 stores across Travel Essentials, Duty Free & Fashion and Foodservice in airports, railway stations and other concessions in 34 countries worldwide. We bring 70 years of experience in creating pioneering trends, developing innovative shopping and dining options and delivering engaging experiences for airport travelers across North America. Our expertise in international, national, local and proprietary brand development and management is industry renowned and complements our unrivaled proficiency and passion in delivering exceptional customer service, superior designs and award-winning operations.

Paradies Lagardère 
•	$1.2 Billion Sales
•	850 Retail Stores
•	170+ Restaurants and Bars
•	100+ Airports
•	10,000+ Associates

Opening our first airport store in 1960 and then igniting a retail revolution two decades later, we continue today as the premiere airport retailer in North America. Driven by consumer research and developed by innovative teams of designers, architects, merchants and operators, our extensive variety of retail solutions leads the industry in creativity, inspiration and customer centricity.

Our Dining Division is a true restaurateur. We specialize in experiences. This is achieved with the most attractive brand portfolio in the industry, inspiring and creative restaurant designs, and a self-proclaimed and playful “maniac” approach to industry-leading hospitality.

Paradies Lagardère maintains its LinkedIn page to communicate information to our employees and shareholders. We also welcome messages from these audiences. Should employees want to communicate information that requires internal review and action, please see your employee handbook on how to provide that feedback.

Industry: Retail
Company Size: 10,001+ employees

Paradies Lagardère

**Position Description**

POSITION TITLE: Cook II

EMPLOYMENT CLASSIFICATION: Non-Exempt

POSITION REPORTS TO: Executive Chef

DEPARTMENT: Dining Division

**Position Description Summary**

At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences.

The Cook II provides a supreme dining experience to guests by preparing high quality meals. The Cook's main goal is to ensure that guests will always enjoy exceptional dining experiences. Whether working in an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public.

In joining our team, you commit to supporting this mission, by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

**Duties And Responsibilities**

All Paradies Lagardère positions, including Cook II, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests as well as be accountable to the Company and Restaurant Managers.

The following are intended as basic requirements. Success will come to the individual who can expand upon these job requirements and truly provide a memorable experience. These requirements/functions may change throughout their employment.

- Must say “Yes”, “Please”, and “Thank You”!

- Must smile often!

- Exceed First Class Service standards and behavior with guests, business partners, and peers.

- Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip resistant shoes.

- Food preparation at 100% recipe adherence. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, portioning, and serving food items.

- Follow production prep list and keep accurate records to accurately. Requisition supplies and equipment as needed.

- Proficient using knives, slicers, and other kitchen equipment.

- Use the KDS to efficiently manage guest’s orders.

- Comfortable with using a variety of cooking methods.

- Follow all brand standards including those related to food safety, sanitation, operational excellence, and guest satisfaction.

- Practices excellent food safety and sanitation practices. Accountable for compliance with all local, state, federal laws and regulation including those relating to food safety.

- Regularly restocks all kitchen supplies and food items required for service.

- Assist with ordering and planning food supplies, as directed by the supervisor.

- Reports necessary equipment repair and maintenance to management.

- Monitor proper rotation and dating of prepped food items and storage areas.

- Maintain a clean and organized work environment that is free of safety hazards.

- Work well in a fast-paced environment. Must be detail oriented and have the ability to multi-task.

- Ensure that food on guest tickets come out simultaneously, in high quality and in a timely fashion.

- Assist with training new cooks and other restaurant staff, helping as needed.

- Perform other duties as assigned.

**Education, Experience, Certifications**

- Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred.

- Requires the ability to speak, read and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers.

- ServSafe Certification or equivalent.

- Able to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with guests.

- High School Diploma or GED.

- Proven cooking experience, including experience as a line cook.

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

- Culinary school diploma preferred

**Position Qualifications**

- Ability to work various shifts in a 7/365 team-oriented environment including nights, weekends, and holidays.

- Excellent customer service skills and an ability to communicate effectively, in English.

- Self-starter able to prioritize and handle various tasks simultaneously

- Ability to adapt to changing priorities and unexpected situations

- Proficiency required in reading, writing, and mathematics, in English.

- Ability to lift a minimum of 50 lbs., perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances.

- Standing for long periods of time and the ability to work in environment with varying conditions such as high heat, steam, and odors.

This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.

2849 PACES FERRY ROAD, SUITE 400, ATLANTA, GEORGIA 30339 (404) 344-7905 / FAX: (404) 349-3226

Paradies Lagardère Cooks - Tony's Pizza - San Francisco International Airport

From on-site accommodations and catering to showers, laundry, and full-service basecamps, we deliver rapid-response infrastructure wherever it’s needed most.

Industry: Utilities
Company Size: 11-50 employees

Lodging Solutions

Job Type

Full-time

**Description**

**Executive Chef**

**Job Title: ** Executive Chef

**Reports To: ** Director of Hospitality Services

**Location: ** Remote with frequent nationwide travel

**Employment Type: ** Full-Time

**Position Summary**

The Executive Chef is responsible for driving culinary execution and operational leadership across all Bolton Hospitality divisions, ensuring consistent, high-quality delivery in both structured and rapid-deployment environments.

Reporting directly to the Director of Hospitality Services, this role is accountable for executing all foodservice programs in alignment with company standards, supporting everything from traditional hospitality operations to mobile base camp deployments.

This position serves as the link between strategy and execution—taking direction from leadership and delivering results through strong field leadership, disciplined execution, and a no-compromise standard for quality, sanitation, and performance.

**Key Responsibilities**

**Culinary Execution Across Operations**

-  Lead execution of all foodservice programs across Bolton Hospitality divisions.

-  Ensure consistency in food quality, presentation, and service standards across all environments.

-  Execute menus and production plans developed in partnership with the Director of Hospitality Services

-  Adapt culinary execution to meet the demands of both structured hospitality settings and field-based operations.

**Mobile Base Camp Operations (Grey Sky Vertical)**

-  Oversee on-site kitchen operations for deployed base camps serving large-scale workforces.

-  Lead high-volume meal production in mobile and remote environments.

-  Ensure efficient service flow, station setup, and team coordination under demanding conditions.

-  Support rapid deployment, setup, and demobilization of mobile kitchen operations.

**Food Safety, Sanitation & Compliance**

-  Enforce all Bolton Hospitality sanitation and food safety standards.

-  Maintain strict adherence to HACCP protocols, temperature controls, and safe food handling practices.

-  Conduct routine inspections and correct deficiencies immediately.

-  Ensure cleanliness and organization across all kitchen and service areas.

**Team Leadership & Development**

-  Lead, train, and manage culinary teams across multiple job sites and environments.

-  Drive accountability, urgency, and pride in execution across all teams.

-  Support hiring, onboarding, and performance management in coordination with leadership.

-  Act as a hands-on leader capable of stepping into any role when needed.

**Operational Support & Cross-Functional Alignment**

-  Collaborate with Supply Chain, Procurement, and Logistics teams to ensure operational readiness.

-  Assist with inventory management, ordering, and product utilization.

-  Ensure all kitchen equipment is operational, maintained, and used effectively in field conditions.

-  Communicate field insights and operational gaps to leadership for continuous improvement.

**Cost Control & Efficiency**

-  Execute food programs within established budget and cost parameters.

-  Monitor portioning, waste, and product usage to maintain cost control.

-  Identify and implement efficiencies in production and service execution.

**Alignment with Director of Hospitality Services**

-  Execute the systems, standards, and operational direction set by leadership.

-  Act as the on-the-ground extension of the Director of Hospitality Services

-  Provide real-time feedback to improve menus, systems, and deployment strategies.

**Work Conditions**

-  Remote-based role with frequent travel across Bolton Hospitality operations.

-  Fieldwork includes both traditional hospitality environments and rugged outdoor conditions.

-  Extended workdays required during deployments and major events.

**Compensation & Benefits**

-  Competitive salary based on experience.

-  Travel, accommodations, and per diem provided during deployments.

-  Health, dental, vision insurance, and paid time off (PTO).

-  Performance-based incentives tied to operational success.

**Requirements**

**Qualifications**

-  7+ years of progressive culinary leadership experience in high-volume environments.

-  Experience in mobile, remote, or non-traditional foodservice operations preferred.

-  Strong knowledge of food safety, sanitation, and HACCP standards (ServSafe Certification required).

-  Proven ability to lead teams in fast-paced, high-pressure environments.

-  Experience with large-scale food production and batch cooking.

-  Strong leadership, organizational, and problem-solving skills.

-  Ability to adapt across multiple types of hospitality operations.

-  Willingness to travel frequently and deploy on short notice.

-  Ability to lift up to 50 pounds and work extended hours during deployments.

Executive Chef

The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states.  OUR MISSION: Be Damn Good. OUR VISION: 
Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details.

Industry: Restaurants
Company Size: 5,001-10,000 employees

Torchy's Tacos

**About Torchy’s**

The Torchy’s legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer. Today, Torchy’s Tacos operates across the country, all with the determination to deliver on our “Damn Good” food promise.

**What We Need**

The **Field Marketing Manager ** will bring Torchy's marketing strategies to life at the local level, focusing on understanding the unique needs of assigned market areas and tailoring marketing efforts to fit those needs. This role will develop localized marketing plans, train restaurant operators to effectively execute these plans, and provide hands-on support in the field to ensure marketing initiatives are successful. The Field Marketing Manager will be a key player in enhancing our local presence, driving guest traffic, and ensuring brand consistency across all locations.

**What You'll Do**

- Market Area Analysis: You will assess the unique needs, challenges, and opportunities within your assigned market areas, using insights to shape local marketing strategies.

- Local Marketing Plan Development: You will create targeted marketing plans that address the specific needs of your market, ensuring alignment with overall brand strategy and goals. These plans will include detailed action steps, visual elements, and clear objectives to be executed effectively.

- Training and Support: You will train restaurant operators and teams on executing marketing plans, ensuring they have the tools, resources, and knowledge to deliver effective campaigns.

- Event Coordination: You will manage and execute local events, festival participation, sponsorships, and promotions that help drive guest engagement and reinforce brand presence in the community. You will ensure these larger initiatives are effectively planned and executed, aligning with the needs of your assigned market.

- Local Sponsorships: You will evaluate and execute local sponsorship opportunities, ensuring they align with the brand’s goals and drive community engagement.

- Boots on the Ground Support: You will provide hands-on support in the field, assisting with the execution of marketing activities and stepping in as needed to ensure plans are implemented smoothly. You will be actively present during key events, weekends, and non-standard business hours to support local efforts.

- Brand Consistency: You will ensure all marketing activities reflect Torchy's brand identity, maintaining consistency across all locations and campaigns.

- Collaboration: You will work closely with the broader marketing team, HQ marketing for social initiatives, and other brand teams to align local efforts with national campaigns and share feedback from the field to inform overall strategy.

- Performance Tracking: You will measure the success of local marketing initiatives, tracking activities, promotions, redemptions, and sales trends. You will maintain an organized calendar of events and promotions, providing monthly reports to leadership and participating in quarterly business reviews to ensure we are achieving desired results.

- Relationship Building: You will build and maintain relationships with community partners, vendors, and local stakeholders to enhance Torchy's presence. You will also work on B2B initiatives, creating opportunities for collaboration that elevate the brand.

- NSO (New Store Opening) Support: You will be responsible for developing and executing New Store Opening (NSO) plans for your respective markets, ensuring all marketing initiatives are successfully implemented during launches.

- Additional Duties: You will perform other duties or special projects as assigned.

**How You'll Do It**

- Be Adaptable: You will adjust plans and tactics as market needs shift, ensuring your approach remains relevant and effective in different environments.

- Communication and Influence: You will clearly articulate marketing plans, expectations, and feedback to stakeholders, including restaurant operators, community partners, and leadership. You will use your influence to gain buy-in, motivate teams, and ensure alignment on all initiatives.

- Build Relationships: You will foster strong relationships with operators, community partners, and stakeholders to ensure effective collaboration and elevate Torchy's presence locally.

- Be Proactive: You will take initiative to identify opportunities for local marketing and step in where needed, including hands-on support, to ensure successful execution of initiatives.

- Organization: You will manage multiple campaigns, events, and initiatives while maintaining an organized calendar and ensuring all activities align with broader brand goals and deadlines.

**What You Need**

- Minimum Qualifications:

- 5+ years of experience in marketing, with a focus on field or local marketing.

- Proven experience developing and executing localized marketing plans.

- Strong project management skills with the ability to juggle multiple initiatives simultaneously.

- Excellent communication and interpersonal skills, with the ability to train and motivate teams.

- Comfortable working in a fast-paced environment with the ability to travel as needed.

- Preferred Qualifications:

- Experience in the food & beverage or hospitality industry.

- Familiarity with event planning and local sponsorships.

**Location:**

- Must be located in San Antonio, TX

- Onsite and remote work required

- Some travel outside of the market

Field Marketing Manager - San Antonio

The Fayette Chamber promotes business and enhance economic and community development through leadership, service and advocacy for Fayette County

Industry: Non-profit Organization Management
Company Size: 2-10 employees

Fayette Chamber of Commerce (GA)

~~Calling all Cooks and Chefs-in-the-making: Are you ready to join a dedicated team of culinary professionals who are ready to serve the Peachtree City community and travellers from across the world? If so, then a culinary role at the Hilton Peachtree City may be the right fit for you!For interested candidates, please submit your most up-to-date resume to atlpg_hotel@hilton.com.~~

**Basic Purpose**

To provide high quality and consistent culinary offerings to hotel guest and clients. To work closely with the Executive Chef to maintain a clean and safe working environment, and to assist with all F & B functions as needed and directed by management.

**Essential Functions**

-  Plan the production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.

-  Monitor and maintain the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

-  As directed, train new kitchen employees to perform culinary tasks as needed

-  Perform special projects and other responsibilities as assigned.

-  When needed, assist other departments and employees with any tasks requested by a supervisor or manager

**Knowledge And Skills**

**Education: ** High School education or equivalent

**Experience: ** Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).

**Skills And Abilities**

-  Basic knowledge of cooking and the practices and procedures of a kitchen

-  Ability to problem solve in a hectic environment to ensure maximum efficiency

-  Ability to understand recjpes, ingredient listings, plating and presentation

-  Ability to work as a team member and an ability to communicate clearly and concisely with kitchen and wait staff.

**ENVIRONMENT**

Physical Job Requirements

Lifting/Pushing/Pulling/Carrying

Position requires daily and frequent lifting, pushing, pulling and carrying of supplies

Bending/Kneeling

Position requires daily and frequent bending and kneeling to retrieve supplies, operate lower ovens, and perform any number of tasks associated with kitchen work, including clean-up requirements

Mobility

Total mobility is required, with continuous movement throughout the kitchen/hotel required

Continuous Standing/Walking

Position requires continuous and daily standing and walking during the course of a full shift

**Climbing Stairs**

Position may necessitate the climbing of stairs

Driving

No Driving Required

Work Environment

-  Position generally requires inside work only, often in a hot and hectic environment

-  Position may require outside and/or community involvement at the request of the General Manager or Executive Chef which may then require working in extreme hot or cold temperatures.

**Hearing/Vision/Speech**

-  One-on-one communication with guests, supervisors, and line staff is critical

-  Must be able to receive, understand, and give direction

-  Must be able to hear all kitchen timers and alarms

-  Must have excellent verbal and written skills

**Chemicals/Agents**

Grease cutters, abrasive cleaners and basic kitchen cleaners and disinfectants will be used on a daily basis

**Protective Clothing Type**

Basic kitchen apparel, including non-slip shoes and appropriate cook/chef outerwear may be required

Equipment Operation

Position requires the efficient, frequent and daily use of knives, ovens, fryers, choppers, food processors and other basic kitchen utensils and equipment.

EOE STATEMENT: Sun Development and its properties are equal opportunity employers (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

Hotel & Restaurant Line Cook

Compass Healthcare is a leading provider of support services to the healthcare industry, bringing together the collective expertise of Crothall Healthcare, Intelas, Morrison Healthcare, Touchpoint Support Services, and Unidine Healthcare. With a legacy spanning over 100 years, Compass Healthcare is at home in healthcare, partnering with healthcare organizations nationwide to deliver safer, more seamless care experiences through innovative, integrated, and transformational support services.

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

Compass Healthcare

Morrison Healthcare

- We are hiring immediately for Remote Dietitian.

- Location: Remote

- Schedule: Weekends Only

- Pay Range: $30/hr ($62,400) to $40/hr ($83.200)

**Make a difference in the lives of people, your community, and yourself **. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served.

For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential.

**Job Summary**

Make a real impact as a Clinical Dietitian! You’ll provide Medical Nutrition Therapy and education in an acute care setting, working with a collaborative team to enhance patient outcomes through evidence-based nutrition care.

**What You’ll Do:**

-  Clinical Nutrition Care: Perform comprehensive nutritional assessments and develop individualized care plans to promote recovery and improve health outcomes

-  Education: Provide guidance on nutrition and lifestyle strategies to support sustainable, long-term wellness to patients, families, staff, and the community

-  Evidence-Based Practice: Apply the latest research in alignment with the diet manual, company policies, and facility protocols to ensure high-quality, consistent care

-  Quality & Performance Improvement: Contribute to QAPI initiatives aimed at advancing patient care and clinical excellence

-  Collaboration & Service Excellence: Partner with the food service management team to help achieve patient satisfaction and service goals

-  Mentorship & Professional Development: Support the growth of staff and dietetic interns through education and training as applicable

**What We’re Looking For:**

-  Registered Dietitian Nutritionist (RDN)

-  Licensed Dietitian (or willing to obtain) in the state of practice as applicable

-  Healthcare experience - 2 yrs acute care on-site experience required

**Why You’ll Love Working Here:**

-  You’ll be part of an environment where your ideas are welcomed, and your growth is encouraged

-  You’ll have access to ongoing education, resources, development, and advancement opportunities to support your career path

-  You’ll have the autonomy to apply your clinical judgment while still having guidance when you need it

**Benefits For Our Team Members**

- Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other 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/2023/08/2023_WageTransparency_MorrisonHealthcare.pdf~~

Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/

Applications are accepted on an ongoing basis.

Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

Morrison Healthcare maintains a drug-free workplace.

WEEKEND REMOTE DIETITIAN

Established in 1990, SAGE Dining Services® is the nation's leading provider of campus dining and upscale catering services. For 25 years, SAGE has worked in partnership with independent schools and private colleges across North America who share our passion for great food, nutrition, and sustainability. Our chefs tailor menus for each community and prepare meals from scratch using fresh, locally sourced ingredients. We provide unparalleled levels of support, financial transparency, and culinary innovation that define a new standard of excellence.

Industry: Food and Beverage Services
Company Size: 1,001-5,000 employees

SAGE Dining Services

SAGE Dining Services® is seeking a district manager who has experience in all areas of multi-venue food service management and especially campus dining for venues in Texas, primarily in the Dallas/ Ft. Worth areas, although the district could expand or contract.

The best candidate has experience supervising multiple locations in the contract food service industry. Experience in the academic arena is preferred. The candidate will have at least ten years of high quality catering, food service, budget preparation, and food service management experience for multiple locations.

As a district manager, you will be providing overall development, direction and control to SAGE locations. Your mission encompasses not only meeting the operational and financial goals of the locations, but also providing leadership, motivation and direction to the food service directors and executive chefs in your district. The district manager is responsible for preserving client relationships and focusing on client and customer service. You will manage a combination of all-inclusive and retail accounts. You will ensure that all SAGE programs are followed while our individual client partnership needs are met and that our quality of food and customer service is second to none.

SAGE is a place where you can contribute and make a difference in the life of students, from kindergartners to college students. Our mission is create exceptional dining experiences that delight the senses, inspire minds, and foster community.

**Pay Type: **

$115,000 - $125,000 Salary

** **

What you'll get:

- Competitive salary and benefits.

- Collaborative environment.

- Emphasis on training and development.

- Opportunities for advancement.

- Mission based company with values you trust.

- Regional Manager promoted from within to guide you.

- Extensive training program.

What you'll do:

- Building strong working relationships with a broad range of clients/stakeholders at every venue.

- Making sure that all accounts are operating within budget.

- Guaranteeing that client catering expectations are met and exceeded through impeccable organization and flawless execution at every venue.

- Ensuring that venues achieve operational excellence at every meal, every day.

- Enforcing all safety standards and protocols are followed.

- Monitoring the menu writing process to assure compliance with SAGE standards.

- Hiring a great team for every venue, teaching, motivating, and constructively reviewing the workforce, making staffing changes as necessary to maintain excellence.

- Keeping the SAGE officers and senior managers fully apprised of issues in your district.

- Writing clear and achievable budgets, setting reasonable expectations for both clients and managers.

What you'll need:

- Minimum ten years prior food management experience, preferably as a District Manager, or in an academic setting.

- Strong leadership abilities.

- Substantial culinary knowledge of trends, techniques, and processes.

- Proven ability to hire, train, evaluate and lead teams.

- High energy, positive attitude, and superior ethics.

- Planning and organizational proficiency.

- Intermediate to advanced computer skills.

- Fluency in sanitation and safety standards, including HACCP.

- Current ServSafe® certification.

About SAGE

As a Manager with SAGE, you’ll lead a talented culinary team in a collaborative environment where passionate people come together to create great food and feed the future.

At SAGE, Managers do more than oversee operations. They shape the dining experience for students, faculty, and staff with fresh, chef-inspired menus made from scratch. You’ll guide your team, build strong client relationships, and make a lasting impact.

We offer better work-life balance than restaurants, as well as ongoing training and real opportunities to grow. If you’re excited about food, leadership, and making a difference, SAGE is the place for you!

Management Team Members enjoy comprehensive medical, dental, and vision coverage with multiple plan options; company-paid short-term disability; company-paid life insurance; supplemental life insurance; long-term disability; a 401(k) with company match; a discount buying program; an employee assistance program; paid holidays and personal days; and benefits through the SAGE Foundation, including access to apply for academic scholarships for dependents and disaster assistance. All Team Members accrue sick time, and full-time Team Members accrue vacation time.

GROW. CREATE. COLLABORATE.

Learn more at sagedining.com or connect with us on Instagram, LinkedIn, Facebook, and X.

This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations.

Equal opportunity employer.

If you’re a candidate living in California or applying for a position in California, please visit sagedining.com/blog/post/156768/california-consumer-privacy-notice-to-california-employees-and-job-applicants for information regarding SAGE’s California privacy practices.

District Manager

Food is magical and ubiquitous in the way it connects us and forges memories. It was on the back of our passion for food that CHEFIN was born. Using technology we innovate & disrupt hospitality. CHEFIN Platform enables Chefs to see a clear career path to be successful and happy at running their businesses & to share their passion & creativity for food.

To date, CHEFIN has enabled more than 400 C-level Chefs to serve more than 90,000 guests across 2,328 bookings in Australia and US. More than a third of guests rebook through CHEFIN contributing to 3x year-on-year growth for the platform. 

Proudly Australian and 100% independent, we began with the backing of three founders, 4 Chefs & 5 angel investors, creating a community of food lovers & hospitality professionals.

We now want to write our next chapter and have some ambitious plans to set a new standard in the Hospitality industry Globally. We look forward to welcoming you to the CHEFIN family.

Petko, Sukey, Marek, Jun 2021

Get in touch with us: 
AU: hello@chefin.com.au
NZ: hello@chefin.co.nz
USA: hello@chefin.com
Call: +61 477 666 351

Industry: Hospitality
Company Size: 2-10 employees

CHEFIN™

**Why you’ll love working with CHEFIN **

You’re a chef, and what you love most is creating incredible food and seeing the smiles on people’s faces while they eat it. But in today’s crowded and complex market, it isn’t easy to cut through and reach to the real foodies who appreciate your passion and craftsmanship techniques. We take the cost, time, and headache out of finding clients and put you straight in the hands of our industry experts, who’ll do it all for you. You don’t have to worry about marketing, customer service, and promotion; that’s what we do best.

**What you get from joining CHEFIN **

Choose your hours – You’re free to accept or reject bookings at any time, so you can work when you want.

Competitive pay – Our chefs’ earnings are 2x higher than hourly pay on average, plus you’ll be guaranteed payment – even if a client cancels last minute,

Creative freedom – You’re free to be you. Design the menu you want, cook the food you love, and provide guests with your own personalised experience.

Everything you need to be a chef – You’ll have access to all of our facilities, including advanced equipment, a commercial kitchen, transportation, and staffing.

We bring customers to you – Be free from the worry of finding your next clients. We market you and your work and match you with suitable customers,

Insurance protection – Every chef working as part of CHEFIN’s platform can access full public liability insurance and regulatory compliance with the American Food Authorities.

**Have the power to choose your path! How CHEFIN works: **

Clients make a booking on CHEFIN’s platform. They pay in full, and the money is placed in a trust account.

The CHEFIN backend system evaluates the client’s requirements and matches them to your profile. If there’s a match, you receive a booking request via text & email,

You get to decide whether to accept the job or not. The more jobs you accept, the more jobs you get. It’s as simple as that,

Booking is allocated to your Chef Dashboard. Here, you can access all the details, fill in the menu design wizard, and communicate with the client.

The client will approve your menu, and you’re ready to shop, prep, cook, serve, and clean.

When it’s all over, the client will submit a review, and you will upload all booking expenses. You get paid from the trust account, a safe and secure transaction for all involved.

Join CHEFIN and share your love of food. Create delicious dishes & express yourself!

Fill the form here: **https://chefin.typeform.com/to/ZISeC4GK?src=linkedin **

**Who are we looking out for… **

Top chefs who want more work. The ideal candidates for our platform are chefs working in top restaurants who are interested in additional work at competitive rates, with less stress than a busy commercial kitchen and a lot more praise!

Chefs with extensive experience. Suitable chefs will have excellent culinary skills and experience working in high-end restaurants, cooking a variety of a la carte, fine dining quality cuisine with first-class presentation skills.

Sociable personalities. We’re looking for reliable, professional, and well-presented individuals with strong interpersonal skills and friendly personalities. You’ll be attending client bookings in their homes, so you need to be sociable and have great communication skills.

Independent workers. Responsibilities will include managing bookings to meet food quality goals, contributing to menu design, and working within each booking’s cost goals.

**What does it take to be a private chef with CHEFIN? **

We provide a high-quality service to our clients, and we ask that you meet these requirements before applying to join our community:

- Menu design: you can independently design your own menus & tailor them to meet dietary requirements,

- Kitchen management. You can run a kitchen on your own & delegate work to staff if needed,

- Clean & organised. We take pride in a clean, organised workspace and ask that you do too,

- 10+ yrs experience. We ask that you have a minimum of 10 years experience as a chef,

- Self-directed. You have the ability to plan ingredients, submit orders, and prep lists,

- Time management. Prompt delivery and service is essential,

- Passion for food. You need to have a genuine passion and love for food & everything to do with cooking,

- Social. Be prepared to talk to guests, answer questions, and provide an engaging experience.

**5 principles uniting CHEFIN Chefs: **

**Commitment to quality: **As a private chef, you’re expected to demonstrate a great commitment to quality. This encompasses everything from choosing the best quality products and sourcing the finest ingredients out there, to the presentation of your dishes and the way you use ingredients.

**Mastery of flavour profiles & cooking techniques: ** You must be prepared to improvise and adjust your cooking style depending on the available resources you have for each event. Make the most of what you are given!

**Unique personalities: **To truly succeed as a private chef, you must stand out from the crowd and present your unique individual personality to the world. Every dinner you create is an exclusive experience for guests, and you are part of the show. You need to shine in your communication as well as your appearance, and every plate you serve should stand out and shout out to the world – “This is me!”

**Sensational food: **A truly special dish is one you never want to end. Our private chefs are committed to presenting each dish with a full harmony of flavours, structuring the menu to make guests want more and more. It’s all about creating something truly joyful to eat, every time.

**Consistency: **When you embody your private chef persona, people start to crave that same experience over and over. They want consistency, and you need to be able to demonstrate the same dedication and quality of cooking time and time again. To truly succeed as a private chef, your individual dishes and all your services should share harmonious qualities.

Don’t be afraid to show your creativity: Branch out, embrace yourself as an individual and follow your passion as a chef. Some of the best private chefs in our community work directly with growers, farmers, and fishermen. Some even forage in hedgerows and woodlands, grow their own plants and rear animals. Others are avid supporters of regenerative methods such as no-dig vegetable gardens and successional cover crop growing.

We don’t want to tell you who to be – we simply want to empower you to embrace who you are and show it to the world.

Joining CHEFIN is super easy: we can’t wait to meet you – signing up to our community is simple and fast: fill the form: **https://chefin.typeform.com/to/ZISeC4GK?src=linkedin **

- Fill in the chef onboarding form,

- Attend a Chef Audition (trial shift).

- Learn about CHEFIN’s dining experiences,

- Let audiences sample your delicious creations,

- We’ll take professional photos and create a 30-sec profile video featuring you and your food,

- Receive onboarding manual, feedback from the audition diners, and a form to evaluate your own performance,

- When accepted, you can start receiving bookings and cook amazing meals inside homes, offices, and all kinds of venues,

- Life as a chef will never be the same again!

- Embrace your creativity and take back your power as a chef.

**Fill the form here: https://chefin.typeform.com/to/ZISeC4GK?src=linkedin **

-

We are committed to fostering relationships rooted in trust and transparency. We are focused on fostering a people-first culture of service, collaboration, empowerment, and entrepreneurship. We are accountable for our results and strive for quality in all that we do. We strive to drive asset value for our owners through operational excellence, be exceptional stewards for our brand partners, provide world-class care for our associates, communities and guests and serve as a platform for them all to develop and grow.

Industry: Hospitality
Company Size: 11-50 employees

Dreamscape Hospitality

**Description**

Cook: #502070

Department: Food & Beverage

Reports To: Executive Chef

FLSA: Non-Exempt

We are seeking a skilled and passionate Cook to join our culinary team. The ideal candidate will be responsible for preparing and cooking high-quality food in a fast-paced, professional kitchen environment. You will ensure food is prepared in accordance with the hotel's standards and assist with maintaining a clean and organized kitchen.

**Important Details**

**Super early shift 3:45 AM - Approx. 11:30Am**

**Schedule Monday- Friday 2-4 Days a Week**

**Must Have 3-5 Years Of Breakfast Line Cooking Experience**

**Must be able to flip omelets**

**Must be punctual**

“To be considered for employment in the kitchen, candidates must meet all of the following minimum requirements as listed above".

**Key Responsibilities**

Food Preparation & Cooking

Prepare and cook a variety of dishes as per the hotel's menu, ensuring consistency and quality. This includes appetizers, entrees, desserts, and special requests. Ensure all dishes are cooked to the correct specifications, using the proper cooking techniques.

**Quality Control**

Always Maintain a high standard of food quality and presentation. Ensure all food is prepared and served in a timely manner, adhering to hotel standards.

**Health And Safety Compliance**

Follow all food safety and hygiene regulations, including proper handling, storage, and sanitation procedures. Maintain cleanliness and organization in the kitchen, including workstations and equipment.

**Inventory And Cost Control**

Assist in managing kitchen inventory by checking supplies and ensuring ingredients are fresh and stocked. Report any issues with inventory to the Sous Chef or Executive Chef.

**Teamwork & Communication**

Work closely with other kitchen staff to ensure smooth operations and collaboration. Communicate effectively with the front-of-house staff to ensure timely and accurate food delivery.

**Equipment Maintenance**

Operate kitchen equipment properly and report any malfunctions to the appropriate personnel. Assist with cleaning and maintaining kitchen tools, equipment, and appliances.

**Qualifications**

Proven experience as a cook or in a similar role within the hospitality industry.

Knowledge of various cooking techniques, ingredients, and presentation styles.

Ability to work in a fast-paced environment while maintaining attention to detail.

Ability to follow recipes and instructions accurately.

Good communication and teamwork skills.

Flexibility to work weekends, evenings, and holidays as required.

**Skills**

Strong knowledge of kitchen operations, food preparation, and safety.

Ability to work under pressure and in a fast-paced environment.

Proficiency with kitchen equipment and food safety protocols.

Experience in hotels or fine dining kitchens is a plus.

Basic knife skills and knowledge of kitchen equipment operation.

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.

**Compensation**

Competitive hourly wage, commensurate with experience.

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.

**Requirements**

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.

Part-Time AM Breakfast Line Cook

Morrison Healthcare

- We are hiring immediately for full-time and part-time hourly Dietitian positions.

- Location: Remote

- Note: online applications accepted only.

- Pay Range: $30 per hour to $40 per hour.

**Make a difference in the lives of people, your community, and yourself **. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served.

For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential.

**Job Summary**

Make a real impact as a Clinical Dietitian! You’ll provide Medical Nutrition Therapy and education in an acute care setting, working with a collaborative team to enhance patient outcomes through evidence-based nutrition care.

**What You’ll Do:**

-  Clinical Nutrition Care: Perform comprehensive nutritional assessments and develop individualized care plans to promote recovery and improve health outcomes

-  Education: Provide guidance on nutrition and lifestyle strategies to support sustainable, long-term wellness to patients, families, staff, and the community

-  Evidence-Based Practice: Apply the latest research in alignment with the diet manual, company policies, and facility protocols to ensure high-quality, consistent care

-  Quality & Performance Improvement: Contribute to QAPI initiatives aimed at advancing patient care and clinical excellence

-  Collaboration & Service Excellence: Partner with the food service management team to help achieve patient satisfaction and service goals

-  Mentorship & Professional Development: Support the growth of staff and dietetic interns through education and training as applicable

**What We’re Looking For:**

-  Registered Dietitian Nutritionist (RDN) or CDR exam eligible

-  Licensed Dietitian (or willing to obtain) in the state of practice as applicable

-  Healthcare experience preferred—new graduates with strong clinical training are encouraged to apply

**Why You’ll Love Working Here:**

-  You’ll be part of an environment where your ideas are welcomed, and your growth is encouraged

-  You’ll have access to ongoing education, resources, development, and advancement opportunities to support your career path

-  You’ll have the autonomy to apply your clinical judgment while still having guidance when you need it

**Benefits For Our Team Members**

- Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other 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/2023/08/2023_WageTransparency_MorrisonHealthcare.pdf~~

Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

Applications are accepted on an ongoing basis.

Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

Morrison Healthcare maintains a drug-free workplace.

REMOTE DIETITIAN

New Realm Brewing Company is an American craft brewery started in 2016 by co-founders Carey Falcone, Bob Powers and Mitch Steele. On a mission to rethink tradition and bend the rules, the team planted their first production facility in a 20,000-square foot space on Atlanta’s eastside Beltline trail in December of 2017, featuring a 25hl brewhouse, fully equipped QA/QC lab, 3,000-square foot restaurant, rooftop patio and beer garden. A second location opened in Virginia Beach in the middle of 2018 enabling New Realm to increase their ability to innovate and create new beers.  The Virginia Beach location is a 58,000-square foot space with a 50bbl brewhouse, multi-format packaging equipment, and a fully equipped QA/QC lab. Like Atlanta, the second location features a large outdoor beer garden, private event space and restaurant. New Realm’s core principles are quality, creativity, authenticity, and striving for perfection, all with a customer-centric commitment and approach.  
Our breweries produce both experimental and traditional beers for sale in our restaurants and for wider distribution. We use quality ingredients and rigorous process control to ensure that our products are of the highest taste and quality when they reach the consumer.
The hospitality side of our venture is committed to providing a welcoming, enriching dining experience with dishes from an eclectic, southern-accented menu. Our goal is to marry the brewing process to the dining experience as much as possible, through the visuals in our restaurant, via curated food-beer pairings, and through education and facility tours. We aim to provide our guests with a "choose your own adventure"-style experience through a variety of different dining settings and atmospheres.
Responsible environmental stewardship plus dedication to our core behaviors and core values run through all aspects of our business.
New Realm’s recent awards include: Brewbound’s 2018 “Rising Star” brewery, Ratebeer’s 2018 “Best New Brewer

Industry: Food and Beverage Services
Company Size: 201-500 employees

New Realm Brewing

**Good Food, Great Beer, and now we have Spirits! Come join our energetic team at our Greenville Location!**

Do you want to work in a fast-paced back-of-house environment, preparing dishes from an ever-changing and innovative menu? Can you remain calm and adaptable under pressure? Can you maintain attention to detail when in a hectic environment? If yes, New Realm Brewing Co. wants you to join our team as a cook, under our Executive Chef! We are perfection-seeking in all that we do, but we adhere to a “work-hard, play-hard” ethos and are committed to work-life balance.

**Duties and Responsibilities:**

- Be timely and dependable.

- Maintain and strictly abide by state sanitation and health regulations and restaurant requirements.

- Demonstrate complete knowledge of correct maintenance and use of equipment and tools only as intended, properly and safely.

- Ensure that the opening shift completes startup of kitchen line and designated prep work according to restaurant procedures.

- Complete opening duties

- Set up work station with required mis en place, tools, equipment, and supplies according to standards.

- Inspect the cleanliness and working conditions of all tools, equipment, and supplies.

- Check production schedule and pars with each station or every cook.

- Establish priority items for the day.

- Inform the Executive Chef or Sous Chef of any supplies that need to be requisitioned for the days tasks.

- Transport supplies from the storeroom and stock in designated areas.

- Fabricate meat, fish and fowl for menu items when needed.

- Inspect cleanliness and organization of the line and work stations; rectify deficiencies.

- Prepare all menu items following recipes and yield guides, according to department standards.

- Maintain proper storage procedures as specified by the health department and restaurant requirements.

- Minimize waste and maintain controls to attain forecasted food cost.

- Maintain high uniform and personal appearance standards.

- Assist in preserving a safe and secure work environment.

- Consistently meet all best practice standards set in employee handbook and during training.

**Qualifications**

- Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

- Dedicated: Devoted to a task or purpose with loyalty or integrity

- Communication - Intermediate

- Helping Others - Intermediate

- Team Player: Works well as a member of a group

- Enthusiastic: Shows intense and eager enjoyment and interest

- Peer Recognition: Inspired to perform well by the praise of coworkers

- Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

- Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

- Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions ; Uses equipment and materials properly.

- Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent.

- Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.

- Initiative - Volunteers readily

**Education**

**Experience**

High School or better is preferred but not required.

**Preferred**

1 year experience in a Back of House setting preferred.

**Language Skills**

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to effectively present our menu to guests and answer questions. Must be able to speak English.

**Reasoning Ability**

Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

**Physical Demands ** The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

**Work Environment ** The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions; fumes or airborne particles; extreme cold and risk of electrical shock. The noise level in the work environment is usually moderate.

Greenville Line Cook

The Eden Resort & Suites is an independently owned and operated hotel nestled in the heart of Lancaster County, Pennsylvania, just minutes from downtown Lancaster, and centrally located to Amish attractions, outlet shopping, Dutch Wonderland, and other attractions. 

The Eden offers a large collection of unique and up-scale guest rooms and suites, unsurpassed on-site recreational facilities, and exceptional staff ready to meet your needs, all at an incredible value.  

The Eden is also the perfect venue for a wedding, business event, corporate meeting, convention, conference, banquet, private reception or party, or any special event.

Hotel Highlights:
- Non-smoking luxury hotel (including balconies and patios)
- 300 contemporary guest rooms (including 160 suites) – all with refrigerators & microwaves
- 2 restaurants and cocktail lounge on-site
- 2 Heated outdoor pools & cabanas (seasonal) 
- Kids Water Zone and outdoor recreation complex (seasonal)
- Heated indoor pool and whirlpool
- 24-hour fitness center 
- Sauna
- Over 28,000 total square feet of wedding and meeting & event space
- Best rate guarantee when booking directly with the hotel
- No resort or extra fees

Industry: Hospitality
Company Size: 201-500 employees

Eden Resort & Suites

At Eden Resort & Suites, we're looking for a dedicated Banquet Chef to elevate our guests' experiences with exceptional culinary creations. As part of our team, you'll coordinate all banquet food production, ensuring that every dish meets our high standards of quality and delight. You'll work closely with our Executive Chef, crafting memorable meals that leave a lasting impression. We're proud of our supportive work environment, where each team member's efforts are valued and celebrated.

Joining us means more than just a job; it's an opportunity to grow your career in an innovative and caring atmosphere. You'll enjoy a comprehensive benefits package, including health and vision insurance, a 401(k) plan, and generous paid time off. At Eden Resort & Suites, we believe in nurturing talent and fostering a spirit of ownership, enabling you to excel in your craft. If you're passionate about creating extraordinary dining experiences and thrive in a collaborative setting, let's make a difference together.

**Compensation: ** $60,000 - $70,000 yearly

Banquet Chef

Experience the ocean as it was meant to be! As the tallest building in Atlantic City, the landmark Ocean Casino Resort offers unparalleled ocean views in its 1,399 rooms and captures the essence of what draws people to this popular waterfront destination situated on the city's famous Boardwalk. 
In addition to its expansive hotel, casino, and meeting space, Ocean Casino Resort features five swimming pools, including a saltwater pool, a cabana filled sun-deck, a Topgolf Swing Suite, and distinctive dining and entertainment venues. Book your getaway today at https://www.theoceanac.com/!

Must be 21 or older. Gambling Problem? Call 1-800-GAMBLER.

Industry: Gambling Facilities and Casinos
Company Size: 1,001-5,000 employees

Ocean Casino Resort

**About The Role**

A Cook I will accurately and efficiently prepare, portion, cook from scratch, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

**Position Responsibilities**

- Prepares and cooks food from scratch to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.

- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.

- Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.

- Proficient in sauté, grilling, searing, frying, braising, blanching, boiling and poaching.

- Proficient in using standard kitchen equipment including but not limited to open flame burners, open flame grills, flat top grills, broilers, salamanders, fryers, steamers, steam jacketed kettles, tilt skillets, convection ovens, combi ovens, induction cookers, fryers, mixers, blenders, robot coupes, and burr mixers.

- Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs, vegetables and starches.

- Can proficiently perform the position responsibilities of a cook 2, cook 3 and kitchen runner.

- Can work independently with limited to no supervision for various periods of time adhering to all position responsibilities listed.

- Knowledge of and adherence to company policies and procedures

- Keep all workstations clean, sanitary, and organized at all times.

- All other duties as assigned.

**Essential Functions**

- Able to read, convert recipes according to production requirements

- Continuous standing, walking for long periods

- Periodically pushing and pulling heavy carts and lifting products in proper storage areas

- Ability to work in contrasting hot and cold areas

- Lift food items sometimes as heavy as 50 lbs.

- Repetitive heavy lifting

**Requirements**

- High School diploma or equivalent preferred

- Serv Safe certified preferred.

- 2 years' experience in a high-volume kitchen preferred

- The ability to communicate, read, and comprehend the English language.

- Successfully pass with a score of 70% a practical cooking test.

- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.

**Benefits**

- Paid Time Off

- Training & Development

- Free Meal while on shift

- Free Parking

- Pay Rate: $24.00/hour

Cook I - Ocean Steak - Full Time

A **Cook II ** will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

**Position Responsibilities**

- Prepares and cooks food to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.

- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.

-  Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.

- Can proficiently perform the position responsibilities of a cook 3 and kitchen runner.

- Must be able to perform the following duties based on recipes, SOPs, written and verbal instructions with minimal supervision to no supervision for various periods of time adhering to all position responsibilities listed.

- Knowledge of and adherence to company policies and procedures

-  Once properly trained: Deep frying, marking/searing proteins, and various food items. Place any food items in an oven or any cooking equipment, set thermostats and timers on equipment as instructed verbally or in writing by room chef, sous chef, or manager on duty after being properly trained on the specific equipment. Removing hot food items from all kitchen equipment. Panning hot and/or cold food. Heating soups and sauces. Transferring hot and/or cold food items to and from various cooking and/or serving vessels. Heating/cooking items that are not being cooked from a raw state with the exception of foods that are at the intermediate level of cooking and/or to be considered fast food and/or quick service such as eggs, burgers that are only cooked to well done, cheese steak meat cooked to well done, and chicken cheese steak meat cooked to well done, fried items such as chicken tenders or chicken wings cooked to well done (165 degrees), vegetables, and starches.

- Keep all workstations clean, sanitary, and organized at all times.

- Adhere to federal, state and local laws and regulations

-  All other duties as assignedEssential Functions

- Continuous standing, walking for long periods of time.

- Pushing and/or pulling heavy carts, lifting products, and placing into proper storage areas.

- Ability to work in hot and/or cold areas within the same shift.

- Lift perishable and non-perishable items up to 50 pounds.

- Repetitive lifting, bending, reaching.

- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.

- All duties as assigned.

**Requirements**

**What's Required**

- High School diploma or equivalent preferred.

- 1 years' experience in a high-volume kitchen.

- The ability to communicate, read, and comprehend the English language.

- Intermediate skills in at least 2 of the following cooking methods preferred: Deep frying, marking, searing, cooking proteins to a well-done state only (burgers, chicken) and other various food items, fast food and/or quick service food methods. Intermediate skills in using at least 50% of the following kitchen equipment preferred: open flame burners, open flame grills, flat top grills, fryers, steamers, convection ovens, mixers, blenders, robot coupes, and burr mixers.

- Successfully pass with a score of 70% a practical cooking test.

**Benefits**

- Paid Time Off

- Training & Development

- Free Meal while on shift

- Pay Rate:$22.50 /hr

Cook II - Zhen Bang - Seasonal

A Cook 1 will accurately and efficiently prepare, portion, cook from scratch, and present a variety of hot and/or cold food items for various meal periods in various outlets/preparation locations according to the outlet/preparation location recipes and SOPs and within current health and safety standards set forth by Ocean Casino, local, state, and federal regulatory agencies.

**Position Responsibilities**

- Prepares and cooks food from scratch to order based on recipes, SOPs, and verbal instruction by the room chef, sous chef, and/or manager on duty.

- Prepares and cooks food in an ala carte style of service, banquet/catering style of service, and buffet style of service.

- Provides the highest quality of food and service to customers on Ocean Casino property and/or at offsite events representing Ocean Casino at all times.

- Reads food orders and/or receives verbal instructions on food required by guests and prepares, cooks, and presents food according to instructions, recipes, and SOPs.

- Proficient in sauté, grilling, searing, frying, braising, blanching, boiling and poaching. Proficient in using standard kitchen equipment including but not limited to open flame burners, open flame grills, flat top grills, broilers, salamanders, fryers, steamers, steam jacketed kettles, tilt skillets, convection ovens, combi ovens, induction cookers, fryers, mixers, blenders, robot coupes, and burr mixers.

- Comprehensive understanding of how to gauge proper cooking temperatures per guests request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for proteins including but not limited to: beef (rare, medium rare, medium, medium well, well done) poultry, lamb (rare, medium rare, medium, medium well, well done), fish and shellfish, pork, eggs.

- Comprehensive understanding of how to gauge proper cooking temperatures per guest's request, recipes, SOPs, local, state, and federal regulatory agencies, or verbal instruction by room chef, sous chef or manager on duty for vegetables and starches.

- Can proficiently perform the position responsibilities of a cook 2, cook 3 and kitchen runner.

- Can work independently with limited to no supervision for various periods of time adhering to all position responsibilities listed.

- Keep all workstations clean, sanitary, and organized at all times.

- May perform other duties and responsibilities as assigned.

**Essential Functions**

- Able to read, convert recipes according to production requirements

- Continuous standing, walking for long periods

- Periodically pushing and pulling heavy carts and lifting products in proper storage areas

- Ability to work in contrasting hot and cold areas

- Lift food items sometimes as heavy as 50 lbs.

- Repetitive heavy lifting

**Requirements**

- High School diploma or equivalent preferred

- Either a culinary apprenticeship or an Associate's degree in Culinary Arts

- Serv Safe certified.

- 2 years' experience in a high-volume kitchen.

- The ability to communicate, read, and comprehend the English language.

- Successfully pass with a score of 80% a practical cooking test.

- Must follow all Ocean Casino policies including wearing black non-slip shoes, an Ocean hat, plain black hat, or disposable toque, or sailors cap, kitchen uniform, and name tag.

**Benefits**

- Free onsite garage parking

- Training & Development

- Free Meal while on shift

- Pay Rate :$24.00/HR

Cook I - Zhen Bang Noodle - Seasonal

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

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

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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