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Job Description Why Star Lanes?FUN! We add a whole other element other than your traditional food and beverage concept. With our friendly staff, industry leading bowling, bar lounge, live sports, arcade room, and chef-driven cuisine there is never a dull moment. Essential Responsibilities:Our Core Values:Honesty & Integrity: We say what we mean and stand behind our actions. Mistakes happen - we own them, learn from them, and move forward together.Relentless Innovation & Forward Motion: We honor what built us while continuing to evolve, improve, and push our team, venue, and culture forward.Guardians of the Guest Journey: Every interaction matters. From the first greeting to the final "see you next time," we focus on delivering exceptional hospitality and attention to detail.Star Class: More than a phrase - it's our standard. We strive to be a premier entertainment destination known for excellence in service, culture, and guest experience.About the Role:Are you handy, eager to learn, and love working with your hands in a high-energy environment? Star Lanes Polaris is looking for motivated Pin Chasers / Mechanics to join our facility team!In this role, you'll work directly under our Head Mechanic to learn the ins and outs of maintaining and troubleshooting our modern QubicaAMF XLI Edge pinspotters, keeping our lanes running smoothly and ensuring our guests have an unbeatable experience.Whether you're an experienced Lane Technician or someone just mechanically inclined looking to break into the industry, we will train the right person!Key Responsibilities:Pin Chaser Duties: Clear lane jams, maintain pinspotters during peak operating hours, and keep the pit and machine areas safe, clean, and organized.Mechanic & Repair Support: Assist the Head Mechanic with preventive maintenance, basic mechanical repairs, and routine servicing of our QubicaAMF XLI EdgeLane Technician Support: Monitor lane performance, assist with lane conditioning routines, and perform quick fixes to keep the bowling action going uninterrupted.Safety & Standards: Follow all safety guidelines, personal protective equipment (PPE) requirements, and lock-out/tag-out procedures to ensure a safe workspace.What We're Looking ForMechanical Aptitude: A basic comfort with hand tools, power tools, and a general understanding of mechanical systems (no prior bowling experience required-we will train you!).Problem-Solvers: Ability to stay calm under pressure, think on your feet, and resolve equipment issues quickly during busy shifts.Reliability & Availability: Flexible schedule including nights, weekends, and holidays as needed.Physical Ability: Able to stand, walk, bend, lift (up to 50 lbs), and navigate the pinsetter areas comfortably throughout your shift.Perks & BenefitsFlexible scheduling (Part-Time and Full-Time positions available).Hands-on technical training directly from industry professionals.Dynamic, fun, and fast-paced workplace culture.Employee discounts on bowling, food, and games.Star Lanes Polaris is an equal-opportunity employer. The company does not discriminate in its employment decisions against individuals on the basis of race, color, national origin, religion, sex, gender identity, sexual orientation, disability, age, marital status, family/parental status, income, political beliefs, or any other characteristic protected by federal, state or local law.

Job Description About UsSituated on the scenic waterfront, The Boat House is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events.We are excited to announce that The Boat House has reopened our à la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere.Top-notch benefits:Paid Sick Time renewed yearlyAccrued Paid Vacation TimeManagement Referral Program with up to a $4,000 payout for qualifying management positionsEmployee Meals Employee Assistance Program (EAP) to assist with work life balanceMoral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values.Numerous opportunities for growth and advancementFull time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employmentOpportunities to grow your career with a clear path for advancementPlus, more!Pay: $ / hourResponsibilities:Provide friendly and professional service to guests during banquets and special eventsSet up banquet rooms according to client specificitiesServe food and beverages efficiently while maintaining high service standardsAssist with clearing tables, resetting spaces, and ensuring a clean event areaFollow all food safety and alcohol service regulationsWork collaboratively with the banquet and kitchen team to ensure smooth serviceProvide excellent guest service to create a memorable event experienceRequirements:Prior banquet, catering, or restaurant serving experienceStrong customer service and teamwork skillsAbility to work in a fast-paced environment and stand for long periodsProfessional appearance and positive attitudeFlexible availability, including weekends and eveningsDisclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check. All job offers are contingent upon successfully passing pre-employment background check

Job Description Sous Chef Family-Owned Catering & Events Company Position Summary We are a third-generation family-owned catering company seeking an experienced, passionate, and dependable Sous Chef to join our culinary team. The Sous Chef will work closely with the Executive Chef and kitchen staff to oversee daily food preparation, maintain high-quality standards, and support catering operations for weddings, corporate events, private parties, and special occasions. The ideal candidate is a team player who thrives in a fast-paced environment, takes pride in their craft, and values the family-oriented culture that has been the foundation of our business for generations. Key Responsibilities • Assist the Executive Chef in planning, preparing, and executing menus for catered events and venue functions., • Supervise kitchen staff and assist with scheduling, training, and development., • Ensure consistency, quality, and presentation of all food products., • Oversee food preparation and production to meet event timelines and service standards., • Maintain inventory levels, assist with ordering, and monitor food costs., • Ensure compliance with all health, safety, and sanitation regulations., • Monitor proper food handling, storage, and rotation procedures., • Assist with menu development and seasonal offerings., • Support on-site event execution as needed., • Foster a positive and collaborative work environment. Qualifications • Minimum of 3 years of kitchen leadership experience, preferably in catering, banquets, or high-volume food service., • Strong culinary skills with knowledge of various cuisines and cooking techniques., • Experience managing kitchen staff and coordinating production schedules., • Ability to work flexible hours, including evenings, weekends, and holidays., • Excellent organizational and time management skills., • Strong communication and problem-solving abilities., • ServSafe Certification preferred., • Valid driver's license is a plus. Physical Requirements • Ability to stand for extended periods., • Ability to lift and carry up to 50 pounds., • Ability to work in a fast-paced kitchen environment. What We Offer • Competitive salary based on experience., • Growth opportunities within a well-established family business., • Supportive and team-oriented work environment., • Employee meals and company perks., • Opportunity to be part of memorable events and celebrations in the community. Join our family and help us continue a tradition of exceptional food, hospitality, and service that has been handed down through generations.

Job Description Location: Columbus, OH Position: Restaurant Sous Chefs Concept: Premier Hospitality Groups We are looking for an experienced Sous Chef to join a high-volume, polished casual restaurant in Columbus, OH. This is a great opportunity for a strong culinary leader who enjoys leading a team, maintaining high food standards, and working in a fast-paced scratch kitchen environment in Columbus, OH. Offer competitive compensation packages, bonus potential, closed most major holidays, offer fast track advancement, paid time off, comprehensive insurance, 401k with company match, and culinary and leadership training. The ideal candidate for this position will have experience managing scratch kitchen operations, leading BOH teams, and maintaining food quality and consistency. We are seeking someone who is organized, hands-on, and passionate about hospitality and team development. Apply today in Columbus, OH with a current resume and we will reach out to schedule an interview. Thank you, Cindy Broome As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward.Terms of Service are available at https://www.geckohospitality.com/termsPrivacy Policy can be found at https://www.geckohospitality.com/privacyMessage and data rates may apply, depending on your mobile phone service plan.For more help reply “HELP” to your texts or you can opt-out by replying STOP \nCompany Description Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its Clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Voted Forbes best recruitment firm since 2018. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have... more choices Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its Clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Voted Forbes best recruitment firm since 2018. \r\n\r\nOur national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience.\r\n\r\nAt Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive.\r\n\r\nWe want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients.\r\n\r\nAt Gecko Hospitality, you certainly have... more choices

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description ABOUT US Franklin Park Conservatory and Botanical Gardens offers world-class horticulture, art & nature-based exhibitions and educational programs. The 13-acre indoor and outdoor facility—situated two miles from downtown Columbus—features glasshouses including the historic John F. Wolfe Palm House; botanical gardens including the Scotts Miracle-Gro Foundation Children’s Garden and Scotts Miracle Gro-Foundation Community Garden Campus; and event venues. The Conservatory is home to the largest collection of Chihuly glass in a botanical garden and Light Raiment II by internationally renowned artist James Turrell. Committed to the community, the Conservatory strives to provide an accessible and welcoming experience to all. MISSION As a premier botanical garden destination, we connect people to nature and create life enhancing experiences. VISION Envision a world that celebrates nature as essential to the human experience. JOB SUMMARY: The Seasonal Café Cook prepares recipes from scratch while ensuring high quality food and customer service for all guests and employees of the Conservatory. Compensation: $18/hr + tips. Additional Information: There are two part time seasonal roles available. Schedule is 25-30 hours a week. The role will start in September and go through January 11th, 2027. RESPONSIBILITIES: • Opens, closes, and operates the Café and/or Conservatory Food Truck according to predetermined operational procedures and hours., • Prepares ingredients and recipes according to cafe specifications., • Prepares orders according to menu or special request, as quickly and neatly as possible, without sacrificing food quality., • Sets up and stocks the “Hot Line and Grab & Go” areas before opening with all necessary menu and back up items for service., • Maintains focus on outstanding food and service., • Follows Ohio Health Department guidelines regarding personal hygiene, food temperature controls, date labels, and product rotation., • Ensures all food leaving the kitchen is fresh, properly presented, and up to café standards., • Runs food to guests as needed., • Maintains cleanliness and organization of the work station, kitchen, truck, and storage areas., • Communicates relevant menu and ingredient needs/information to fellow team members., • Performs other duties as assigned by Executive Chef. KNOWLEDGE AND EXPERIENCE REQUIRED: • Previous foodservice experience required., • Knowledge of food preparation and equipment., • Knowledge of food weights/measurements., • Knowledge and understanding of safe food handling procedures., • Proficient problem solving skills., • Proficient written and oral communication skills., • Ability to stand/walk for several hours at a time., • Ability to lift, carry, or otherwise move objects weighing up to 50 pounds. EEO Statement: Franklin Park Conservatory and Botanical Gardens is an Equal Opportunity Employer. The Conservatory does not discriminate in its employment decisions on the basis of race, religion, color, national origin, sex, pregnancy, lactation status, gender identity or expression, sexual orientation, age, disability, veteran or military status, genetic information, or any other protected status. The Conservatory values diversity and is committed to creating an inclusive environment for all employees.

Job Description Morning Line CookThe Athletic Club of ColumbusSchedule: Monday–Friday, 6:00 AM–3:00 PM**The Athletic Club of Columbus is closed most holidaysPosition SummaryThe Athletic Club of Columbus is seeking a dependable and skilled Morning Line Cook to join our culinary team. This position is responsible for preparing and executing high-quality breakfast and lunch service while maintaining the consistency, presentation, cleanliness, and hospitality standards expected at a premier private club.The ideal candidate is organized, reliable, works well in a fast-paced kitchen, and takes pride in producing consistently excellent food. This is an excellent opportunity for a culinary professional looking for a consistent Monday–Friday daytime schedule in a professional kitchen environment.Essential Duties & ResponsibilitiesPrepare and execute breakfast and lunch menu items according to established recipes, specifications, and presentation standards.Set up and maintain assigned stations prior to service, ensuring all necessary ingredients, equipment, and supplies are ready.Complete daily food preparation, including proteins, vegetables, sauces, dressings, garnishes, and other assigned items.Cook menu items accurately and efficiently while maintaining proper temperatures, portion sizes, and presentation.Coordinate with fellow cooks, servers, and culinary leadership to ensure timely and accurate service.Maintain a clean, organized, and properly stocked workstation throughout the shift.Follow all food safety, sanitation, labeling, dating, storage, and temperature-control procedures.Assist with receiving, rotating, and properly storing food products using FIFO standards.Minimize food waste through proper preparation, portioning, storage, and product utilization.Communicate low inventory, product quality concerns, equipment issues, or other operational needs to culinary leadership.Assist with daily and weekly cleaning responsibilities and maintain kitchen equipment according to established standards.Support banquet, event, and club food preparation as needed.Accommodate member dietary restrictions, allergies, and special requests according to established procedures.Maintain a professional, positive, and team-oriented attitude when working with culinary and service staff.Perform additional culinary duties as assigned by the Executive Chef or Sous Chef.QualificationsPrevious line cook, breakfast cook, or professional kitchen experience preferred.Strong working knowledge of basic cooking techniques and kitchen equipment.Breakfast experience, including eggs and other made-to-order breakfast items, is a plus.Ability to follow recipes and consistently reproduce menu items to established standards.Strong organizational and time-management skills.Ability to work independently while contributing to a team environment.Dependable attendance and punctuality, particularly for early-morning shifts.Understanding of food safety and sanitation practices.Ability to remain organized and composed during high-volume service periods.Commitment to providing an exceptional culinary experience for members and guests.ScheduleMonday–Friday | 6:00 AM–3:00 PMThis position offers a consistent weekday daytime schedule. Occasional schedule adjustments may be required based on Club operations, holidays, or special events. we are closed most major holidays Physical RequirementsAbility to stand and work on your feet for extended periods.Ability to lift and carry up to 50 pounds.Ability to bend, reach, push, pull, and perform repetitive kitchen tasks.Ability to work safely around hot surfaces, ovens, grills, fryers, knives, and other commercial kitchen equipment.What We're Looking ForAt The Athletic Club of Columbus, our culinary team plays an important role in the overall member experience. We are looking for someone who takes ownership of their station, values consistency, supports their teammates, and understands that attention to detail matters.The successful Morning Line Cook will be reliable, efficient, organized, professional, and committed to producing high-quality food every day.

Job DescriptionDo you have what it takes to be part of the Wings & Rings crew? This isn’t your typical restaurant job. W&R is the kind of place for people who love good food and love to show people a good time. ResponsibilitiesLine Cook Responsibilities: • Complies with all portion sizes, cooking methods, and quality standards, in accordance with standardized recipes., • Assumes 100% responsibility for quality of products served., • Follows proper plate presentation with appropriate garnish for all dishes., • Sets up the cook line with foods, condiments, and garnishments at the start of each shift and restocks as needed., • Maintains sanitary workstation including tables, shelves, grills, broilers, fryers, sauté burners and refrigeration equipment., • Handles, stores, and rotates all products properly., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assist others in closing the kitchen., • Performs other related duties as assigned by the chef., • Demonstrates positive interpersonal skills with co-workers., • Functions as a supportive team member during the course of their shift., • Position requires regular, reliable attendance. Required SkillsLine Cook Qualifications:, • Requires food preparation skills and knowledge of HACCP standards, • Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred, • Requires food knowledge pertaining to Soups, Sauté, Fry, and Pantry, • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers, • Requires the ability to lift and/or move up to 40 pounds, • Requires the ability to bend, twist, and stand to perform normal job functions, • Frequently immerses hands in water and water diluted with chemical solutions, • Frequently works with sharp knives, utensils, and hot plates, • Frequently works in hot environment

Job Description Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Review daily menu specials and offer feedback to Sous Chefs. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Develop new menu items, test and write recipes. Assist Catering department with developing special menus for functions; meet with clients as requested.

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. · Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance · Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. · Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. · Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support · Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. · Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. · Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance · Ensure compliance with food safety standards, local health codes, and sanitation regulations. · Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 4 hours at a time. · Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. · 1-2 years of kitchen operations experience. · Valid Food Manager Certification. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Cook: #502070 Department: Food & Beverage Reports To: Executive Chef FLSA: Non-Exempt Job Summary: We are seeking a skilled and passionate Cook to join our culinary team for the evening shift. 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. Essential Responsibilities and Duties: 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. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality also offers Competitive Benefits: Medical Insurance Dental Insurance Vision Insurance STD/LTD Life Insurance 401K FSA 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. Reasonable Accommodations: The hotel is committed to providing reasonable accommodations to enable individuals with disabilities to perform the essential functions of the job. If you require an accommodation, please discuss your needs with the Human Resources department. This job description covers essential aspects while being compliant with ADA guidelines, allowing for reasonable accommodations as needed. Dreamscape Hospitality is an at-will employer. This document does not constitute a contract of employment, and nothing contained in this job description issued by Dreamscape Hospitality is intended to create a contract of employment or guarantee employment. is a guideline and does not constitute a written or implied employment contract. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. Equal Employment Opportunity Dreamscape is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. We are committed to providing reasonable accommodation to qualified individuals with disabilities to enable them to perform the essential functions of the job. Requirements: Education, Experience, and Skills (Qualifications/Requirements): • 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., • 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. 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.

Job Description Executive Chef StoryPoint Grove City Position Summary: The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: • Bachelor’s degree or related culinary degree., • Certified Executive Chef preferred., • Minimum four years of industry and culinary management experience., • Upscale dining experience required., • Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills., • Must have previous experience and proficient with menu development and pricing., • Must have experience in all Microsoft Office applications required., • Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: • Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback., • Establish presentation techniques and ensure quality standards., • Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews., • Develop Sous Chef and Lead Cook to take on additional leadership and management duties., • Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency., • Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas., • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques., • Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests., • Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

Job Description Sous Chef — Sloopy's Diner (Ohio State Campus, Columbus, OH) $20.00–$25.00/hr based on experience Sloopy's Diner is hiring an experienced Sous Chef to run the line alongside our Chef. This is a hands-on kitchen role in a high-volume campus location — you'll be cooking, expediting, and keeping the back of house moving through rush. What you'll do • Run the line during service and step in wherever the kitchen needs coverage, • Support the Chef with prep lists, ordering, and inventory, • Hold the line on food quality, portioning, and plating standards, • Lead and train kitchen staff on shift; set the pace and the tone, • Maintain food safety, sanitation, and temperature logs to health code, • Open or close the kitchen as scheduled What we're looking for • Prior sous chef, kitchen lead, or senior line cook experience, • Comfortable on every station and able to jump between them under pressure, • Knife skills, scratch prep, and a real sense of timing, • Dependable, on time, and steady when the rush hits, • Available nights and weekends; campus schedule follows the academic calendar, • ServSafe certification a plus — we'll help you get it if you don't have it Why Sloopy's • Competitive hourly pay with room to move up, • Consistent hours and a stable schedule, • Independently operated restaurant on the Ohio State campus — not affiliated with or employed by the university, • Growing company with advancement across multiple locations By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description LINE COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay. 18-23 per hour*, • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • 401(k) with Company Match Requirements: • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required., • Flexible to work a variety of shifts. *Wage based on experience and position, must be available nights and weekend. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonuses, • $16K annually in monthly kicker bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We’re Looking For • 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment, • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge, • Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Executive Chef Location: Columbus, OH Relocation Assistance: Available Compensation: $100,000-$110,000 + benefits Employment Type: Full-time, salaried, exempt Reports To: Ownership / Director of Food & Beverage About the Opportunity An authentic French bistro and wine bar in a historic downtown Columbus building is seeking an Executive Chef to lead the culinary program. The restaurant is the only US establishment certified by the French Association of Master Restaurateurs — one of just 22 holders of that distinction worldwide — and is part of a respected national hospitality group. We're looking for a chef who can carry that standard forward: classical French technique, creative bistro sensibility, and the warm, unpretentious hospitality that defines the room. Position Summary The Executive Chef owns the culinary program end-to-end — menu vision, kitchen operations, team development, sourcing, and financial performance. This is a hands-on, line-forward leadership role: the EC is expected on the line during service, in dialogue with farmers and purveyors during the day, and shaping the long-term culinary identity of the restaurant. The EC partners closely with the General Manager, beverage team, and ownership to ensure food, wine, and service operate as one cohesive program. Key Responsibilities Culinary Leadership & Menu Development • Lead menu creation and seasonal evolution rooted in classical French technique with a creative, approachable bistro twist, • Develop recipes, build sheets, and plating standards; document everything to ensure consistency across every shift, • Collaborate with the beverage team on pairings, wine dinners, and special programming, • Uphold the standards required by the French Association of Master Restaurateurs certification Kitchen Operations • Run the line during service: expedite, cook stations as needed, and hold the pass to standard, • Build and execute prep lists, station setups, and daily line checks, • Oversee BOH scheduling, labor management, and shift assignments, • Lead pre-shift meetings; communicate menu changes, 86s, and service notes to the FOH team Sourcing & Purveyor Relationships • Develop and maintain relationships with local farms, ranches, and specialty purveyors across Ohio and the Midwest, • Manage ordering, receiving, and inventory across produce, proteins, dairy, and dry goods, • Source authentic French and European specialty product where the menu calls for it, • Hit COGS targets through smart purchasing, menu engineering, yield management, and waste control Financial Performance • Own the BOH P&L: food cost, labor cost, and overall culinary contribution to restaurant performance, • Build and manage budgets, forecasts, and weekly variance reporting with ownership, • Make pricing and menu engineering decisions that balance margin with guest value Team Development • Recruit, hire, train, and mentor sous chefs, line cooks, prep cooks, and dishwashers, • Foster a kitchen culture grounded in respect, craft, curiosity, and accountability — no shouting, no shortcuts, • Build clear career paths and conduct regular performance check-ins, • Develop the next generation of French-cuisine cooks in the Columbus market Quality, Safety & Compliance • Enforce all food safety, sanitation, and Franklin County / Ohio health code standards, • Maintain temperature logs, labeling, dating, FIFO rotation, and HACCP practices, • Keep the kitchen, walk-ins, dry storage, and prep areas immaculate and organized, • Coordinate equipment maintenance and capital requests with ownership Events & Special Programming • Build menus and execute service for wine dinners, private events, cocktail classes, and seasonal happenings, • Represent the restaurant in press, community events, and culinary collaborations as needed What We're Looking For • 7+ years of progressive culinary leadership, with at least 3 years as a CDC or Executive Chef in a chef-driven, full-service restaurant, • Deep grounding in classical French technique (stocks, sauces, charcuterie, pâtisserie fundamentals) with a creative, modern point of view, • Demonstrated menu development experience and a clear culinary voice, • Proven financial acumen: P&L ownership, food and labor cost discipline, forecasting, • Strong leadership track record — building, retaining, and developing kitchen teams, • Genuine interest in wine and how food and wine work together; experience with pairing menus a major plus, • French training, French kitchen experience, or fluency in French gastronomy strongly preferred, • ServSafe Manager certification (or able to obtain within 30 days), • Polished communicator with both BOH and FOH; calm under pressure, • Culinary degree or equivalent professional training preferred, • Available evenings, weekends, holidays, and for special events What We Offer • Base Salary: $100,000-$110,000 DOE, • Paid time off, • Health benefits package, • Real partnership with ownership on the culinary direction, • Backing of an established hospitality group with growth opportunities across the portfolio We are an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic.

Job Description Executive Chef Columbus, Ohio | Full-time, on-site | Opening spring 2027 Base salary $140,000 to $160,000, plus bonus The opportunity An all-day, roughly 150-seat neighborhood restaurant opening in Columbus, Ohio in spring 2027 is seeking an Executive Chef to lead the kitchen from pre-opening forward. The restaurant is backed by an established multi-concept operator with a full corporate support structure in place, and it is the first project of a new independent boutique hospitality group. The day moves across dayparts: bread, pastry, and a serious coffee program in the morning; small plates and a thoughtful wine list through the afternoon; an ambitious seasonal dinner at night, cooked from what is best right now. The menu is the chef's to write. This is a cornerstone hire. The restaurant is in schematic design today, so the kitchen is still yours to shape, and as the group expands, the chef who builds this kitchen is positioned to grow into culinary leadership across a broader portfolio. The role The Executive Chef owns the kitchen: menu, team, vendors, and the kitchen P&L. You partner directly with the President and CEO on the creative direction of the restaurant; the concept and brand are operator-led, and the chef is the author of the kitchen within them. You join in the months before opening and lead the kitchen through menu development, team hiring, build-out decisions, opening, and stabilization. Reports to: President and CEO What you will do • Lead menu development across every daypart, morning through dinner, in partnership with ownership and the culinary leadership team; maintain a stable core of signatures balanced by ongoing seasonal movement., • Build, train, schedule, and develop the opening team, and create a kitchen people want to stay in., • Own kitchen financial performance: food cost, kitchen labor, purchasing, and waste within agreed targets., • Build the vendor, farm, and purveyor relationships an ingredient-led menu deserves., • Work through final kitchen and equipment decisions in collaboration with the leadership team, architect, and design partners., • Integrate the bread and pastry program into daytime and evening service., • Own standards for consistency, pace, food safety, and sanitation., • Represent the restaurant as a visible, credible culinary leader across local, regional, and national platforms and press. Who you are • Collaborative. You do your best work in partnership. You take and give editorial input without ego, disagree without damage, and treat collaboration as a force multiplier rather than a ceiling., • Proven where it counts. You come out of critically regarded, high-stakes restaurants and have proven you can operate and lead at the highest independent level., • A leader people stay for. Your last team liked working for you and got better while they were there. You hire well, develop people deliberately, and can say no without shutting people down., • A craftsperson. You have a strong point of view and the technical skill to execute it. Comfort overseeing a bakery program is a plus., • Emotionally intelligent. You read the kitchen and the dining room, give feedback that lands, and keep your composure when service does not cooperate., • A builder with vision. You can see the restaurant a year ahead, describe a plate in a sentence, and know why it earns its place on the menu., • Comfortable in the spotlight. You are at ease in high-stakes environments and communicate as well to the outside world as to your own team. Qualifications • Five to ten years in serious kitchens; currently a senior sous chef, chef de cuisine, or executive chef ready to make an impact at the highest level of a rapidly developing culinary scene., • Has led or co-led daily operations of a high-volume, ingredient-driven kitchen., • Comfortable across a range of culinary traditions, with a bias toward the cooking of Italy and southern France and an exploratory eye toward global influences beyond them., • Formed in disciplined, operator-led organizations of regional or national standing., • Current food-safety certification or ability to obtain before opening., • Excitement to relocate to Columbus and embrace a community primed for the next phase of its culinary development; relocation is supported. Compensation and benefits • Base salary $140,000 to $160,000, commensurate with experience., • Annual bonus targeted at 5 to 10% of base, tied to restaurant performance and personal goals., • Profit participation with a multi-year vest., • Full salary from date of hire through the pre-opening period., • Relocation support; health, dental, and 401(k) with match; an annual R&D budget for menu development and travel. We are an Equal Opportunity Employer.

Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: • Excellent earning potential, • Participation in a Profit Sharing Plan, • Comprehensive training, • Three weeks of paid time-off annually, • 401k + Company Match, • Competitive benefits — Medical, Dental, Vision, & Life Insurance, • New restaurant openings — several growth opportunities for all team members!, • Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred, • Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description Job Summary: Supervise and coordinate food production operations and activities at The Grand Event Center, while achieving budgeted food and labor cost margins. Bring a creative approach to cooking with seasonal raw ingredients. Provide strong leadership and foster the development of the culinary and utility staff by creating an environment that inspires our team to continually improve their skills each day to elevate the culinary offerings for our guests. Essential Functions: • Manages kitchen in place of the executive chef, or when the Executive Chef is not on property., • Works with Executive Chef to Develop Event Menus and Seasonal Offerings, • Helps to train, teach, and mentor hourly cooks and stewards., • Posts Daily Sheets and Banquet Event Orders., • Organizes and executes daily production and prep lists, via the approval of the Executive Chef., • Helps Executive Chef with ordering products for events., • Helps Executive Chef with Inventory and scheduling., • Ensures that all walk- in coolers are neat and that all products are stored properly., • Ensures that all food products are used on a timely basis., • Prepares food in accordance with GEC recipes., • Aids and assists other areas of the kitchen as needed., • Sets up, maintains, breaks down, and cleans any dirty workstations., • Serves items in accordance with established portion and presentation standards., • Notifies Executive Chef in advance of expected shortages., • Ensures that assigned workstation and equipment are clean and sanitary., • Maintains security and safety in work areas., • Maintains neat professional appearance and always observes personal cleanliness rules., • Adheres to state and local health and safety regulations., • Covers, dates, and properly stores all leftover products that are re-usable., • Demonstrates and promotes a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies and procedures and regulatory requirements., • Observes and secures associate compliance with procedures and methods. Physical Requirements: The physical requirements necessary for an associate to successfully perform the essential functions of the position are outlined below. Reasonable accommodations can be made to enable individuals with disabilities to perform the described essential functions of the position. • Long hours sometimes required., • Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Ability to stand for long hours at the time., • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary., • Vision abilities required by this job include close vision., • Associate must talk and hear. Travel This position requires the successful candidate to have a valid Ohio Driver’s License. The successful candidate must provide proof of a valid driver’s license upon hire. Qualifications, Education, Experience, Skills, and Abilities: • 3+ years’ experience in an upscale kitchen preferred., • 1 year of management experience preferred., • Culinary degree preferred but not necessary., • ServSafe Certified., • Must maintain composure and objectivity under pressure., • Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying, and solving problems as necessary, • Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests. The Grand Event Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting our team's needs through our commitment to work-life balance and by providing development opportunities.

We are looking for a Sous Chef to join our well-established and growing restaurant group where we put associates first. We offer great culture, benefits, and quality of life! APPLY TODAY! Sous Chef Benefits: • 3 weeks PTO first year, great health benefits, • 401K+ company match, • Culture forward company that puts associates first, • Company-paid dining allowance, • Growth opportunities Sous Chef Requirements/Responsibilities: • Scratch kitchen experience a plus, • Strong tenure- no more than 2 jobs in 5 years, • Mentor and develop others while upholding a strong culture

Job Description PREP COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company’s DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Opportunity for Upward Growth Requirements: • Must be 18 years of age to operate kitchen equipment., • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required., • Flexible to work a variety of shifts. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position is responsible for the execution of proper food recipes and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description About UsSituated on the scenic waterfront, The Boat House is a premier dining destination known for its fresh coastal cuisine, breathtaking views, and warm hospitality. We offer guests a vibrant setting for dining, special occasions, and unforgettable events.We are excited to announce that The Boat House has reopened our à la carte dining experience, bringing back our signature dishes and introducing new, chef-driven creations in a refreshed, inviting atmosphere.Top-notch benefits:Paid Sick Time renewed yearlyAccrued Paid Vacation TimeManagement Referral Program with up to a $4,000 payout for qualifying management positionsEmployee Meals Employee Assistance Program (EAP) to assist with work life balanceMoral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values.Numerous opportunities for growth and advancementFull time employees qualify for comprehensive health plans, employer-paid life insurance, supplemental benefit plans, 401k with annual employer match after 12-month employmentOpportunities to grow your career with a clear path for advancementPlus, more!Pay: $ / hour plus tipsPosition Overview: As a Restaurant Server, you will play a crucial role in creating memorable dining experiences for our guests. Your primary responsibility will be to provide courteous, efficient, and attentive service while ensuring that guests feel welcome and comfortable throughout their visit. Key Responsibilities:Greet guests warmly and professionally, creating a welcoming atmosphere.Present menus, explain daily specials, and answer questions about menu items, ingredients, and dietary accommodations.Take accurate food and beverage orders and communicate them effectively to the kitchen and bar staff.Serve food and drinks promptly, ensuring proper presentation and quality.Monitor tables to anticipate guests' needs, refilling beverages, and addressing any issues promptly.Process payments, handle cash, and operate a point-of-sale (POS) system with accuracy.Maintain cleanliness and organization of dining areas, including resetting tables for the next guests.Adhere to all safety, sanitation, and alcohol service guidelines.Collaborate with team members to ensure smooth service and exceptional guest experiences.Qualifications: Minimum 2 years' experience as a Server in a full-service restaurant Excellent communication and interpersonal skills. Ability to thrive in a fast-paced environment and remain calm under pressure. Strong attention to detail and a commitment to providing exceptional service. Flexibility to work evenings, weekends, and holidays as needed.Strength Demands:Regular lifting, moving and carrying of food items, furniture, garbage etc. weighing up to 30 pounds across the restaurantRegular and prolonged standing and walking inside and outside the restaurant during a 6-8 hour shift with appropriate breaksRegular ascending/descending stairsRepeating motions that may include the wrists, hands and/or fingersFrequent use of hand to finger motions, handle or feel objects, reach with hands and armsDisclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description Cook Full Time Columbus, OH AndHealth is on a mission to radically improve access and outcomes for the most challenging chronic health conditions, with the goal of making world-class specialty care accessible and affordable to all. We partner with health systems, community health centers and independent specialists to remove barriers to care to ensure all people have access to the care they deserve. We are looking for a passionate, detail-oriented Cook to join our high-energy kitchen team. In this role, you will work directly alongside our Executive Chef and Sous Chef to deliver world-class, health-conscious cuisine in a 100% gluten-free kitchen. You’ll have the opportunity to learn from a classically trained chef with more than 20 years of experience, including leadership in some of Columbus’ finest dining establishments and kitchens around the world. We are committed to being a workplace that attracts exceptional people and empowers them to maximize their impact, and our culinary program is a vital part of that mission. This position will report directly to our Executive Chef. What you’ll do in the role: • Partner with the Executive Chef and Sous Chef to prepare high-quality, health-conscious meals in a fast-paced, team-oriented kitchen., • Assist in planning and executing a weekly menu that accommodates food allergies and intolerances while maintaining a 100% gluten-free kitchen., • Prepare a broad range of meals from scratch using classic and modern cooking techniques, tools, and equipment., • Support kitchen operations to ensure efficiency, consistency, and readiness as the company continues to grow., • Assist with onsite events hosted at AndHealth, including occasional evening and weekend events., • Prepare leftovers and packaged “grab-and-go” dinners for employees working late., • Monitor food safety standards, including Critical Control Points (CCPs), food temperatures, storage, and refrigeration compliance., • Maintain cleanliness and organization of the kitchen, prep areas, and all food storage spaces according to established sanitation standards., • Ensure equipment, cookware, dishes, and serving materials are cleaned, sanitized, and ready for service., • Help manage inventory levels for food, beverages, and non-food kitchen supplies across dry, refrigerated, and frozen storage., • Contribute to a positive, high-energy culinary environment with a shared commitment to hospitality and exceptional service. Education & Licensure Requirements: • High School Diploma required, • Previous experience in a restaurant, catering, or industrial kitchen setting., • Ability to maintain a current ServSafe Certification (or willingness to obtain one upon hire)., • A sincere interest in health, wellness, and the AndHealth mission. Other Skills or Qualifications: • Passion for Quality: You love working with real, local, organic, and artisanal ingredients and take pride in cooking from scratch., • Service Mindset: You lead with a "team-first" attitude and are willing to go above and beyond to delight your coworkers and patients., • Technical Skill: You have experience working in a professional kitchen environment and feel confident using industrial kitchen equipment and tools., • Dietary Awareness: You are eager to learn about (or already have experience in) cooking without common allergens like gluten, dairy, and inflammatory oils., • Growth-Oriented: You are excited by the opportunity to be mentored by an accomplished chef and are looking to sharpen your culinary skills in a fast-paced startup environment., • Reliable & Respectful: You excel at building respectful relationships with teammates and value being an integral part of a collaborative culture. Here’s what we’d like to offer you: • Equal investment and support for our people and patients., • A fun and ambitious growing environment with a culture that takes on important things, takes risks, and learns quickly., • The ability to demonstrate creativity, innovation, and conscientiousness, and find joy in working together., • A team of highly skilled, incredibly kind, and welcoming employees, every one of whom has something unique to offer., • We know that the overall success of our business is a collaborative effort, and we strive to provide ongoing opportunities for our employees to learn and grow, both personally and professionally., • Full-time employees are eligible to participate in our benefits package which includes Medical, Dental, Vision Insurance, Paid time off, Short- and Long-Term Disability, 401k match and more. Work Environment: The work environment characteristics described here are representative of those encountered while performing the essential function of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • The noise level in the work environment is usually quiet. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation 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 sit, stand, talk, visualize, or hear. We are an equal opportunity and affirmative action employer. We embrace diversity and are committed to creating an inclusive environment for all employees. Applicants will be considered for employment without regard to race, religion, gender, gender identity, sexual orientation, national origin, age, disability, or veteran status. Powered by JazzHR X2dFmpvi5A

Columbus Tavern Group (CTG) · Restaurant Group · Columbus, Ohio The opportunity Columbus Tavern Group (CTG), specifically the Yogi's Bar & Grill concept, is looking for a Director of Culinary Operations to shape the food experience across its bars and restaurants and build the back-of-house infrastructure that its growth has outpaced. This is a company that has succeeded for over 15 years on the strength of its concept, its culture, and its people and is now ready to invest seriously in its kitchens. As a growing brand with new locations already in the works, this segment of the business is only going to matter more. This is a builder's role. The systems, standards, and training that will make consistency possible across a growing footprint don't fully exist yet, the right person gets to create them, not just maintain them. What you'll do • Serve as the primary support and coach for our kitchen managers across a growing footprint of locations, spending the bulk of your week in the field, not behind a desk, helping locations run smoothly during peak volume and stepping in when they need backup., • Recruit, train, and mentor kitchen staff, fostering a positive, team-oriented culture, and build the SOPs, training materials, and quality-control systems this kitchen organization is currently missing, partnering closely with the company's training manager to roll them out., • Lead culinary execution for new restaurant openings, including kitchen setup, training, recipes, staffing support, and location opening operations., • Own consistency and quality across every location, so a dish tastes the same on a Tuesday afternoon as it does during a sold-out football Saturday, while maintaining food safety and sanitation standards company-wide., • Manage food and labor costs, optimizing efficiency without sacrificing quality, and build the reporting/KPIs to keep performance visible., • Build strong relationships with distributors and vendors while identifying opportunities for improved purchasing leverage, product consistency, and cost savings., • Develop and evolve the menu over time, including seasonal and event-driven specials that fit the sports bar atmosphere, thoughtfully, and in step with what the kitchens can actually execute well, not as a day-one overhaul., • Partner with bar, management, and marketing teams to align food offerings with drink specials, promotions, and events, and gather and apply guest feedback to keep improving the experience., • Work directly and collaboratively with ownership. Who you are • Organized and detail-driven. You notice the small inconsistencies others miss, and you don't just flag them, you build the process that prevents them next time., • Warm and people-first. Kitchen teams follow you because they trust you, not because they have to. You know how to bring people onboard, coach them up, and make a kitchen culture feel good to work in., • Driven to move things forward. You're not waiting for permission to fix what's broken, but you also know this is a collaborative company, you loop people in, build buy-in, and ensure that leadership is informed and onboard., • A team-builder, not a solo operator. You're building a team that can build a team, this only works if the people under you are growing too. Multi-unit experience is a strong plus. Candidates from outside Columbus, including from stronger culinary markets, are welcome to apply if the fit is right. Qualifications Required: • Proven experience leading kitchen operations in a high-volume bar/restaurant environment, as a Culinary Director, Director of Culinary Operations, Executive Chef, or similar leadership role., • Strong understanding of bar food trends and how to pair food with drinks., • Demonstrated ability to lead, train, and manage diverse kitchen teams., • Working knowledge of food safety regulations, sanitation standards, and cost control., • Excellent communication and problem-solving skills, with a collaborative, no-drama approach to decision-making. Preferred: • Experience managing kitchens across multiple locations., • Culinary degree or equivalent professional training., • Strong vendor and inventory management experience., • Background in event-driven menu planning for game days, promotions, and specials. Why this role • A true partnership with ownership. Founders are involved in the business, this isn't a “here are the keys” role on day one. As trust is built, expect real autonomy and ownership over your area to grow accordingly., • A growth story. This is one of the few concepts in its category actually expanding right now, with new locations already in motion., • Impact from day one. For most of this company's history, its kitchens have been secondary to bar operations. The person in this seat has a genuine chance to change that and be recognized for it., • Direct access to ownership. This team works closely together, leadership meetings, day-to-day problem-solving, and a founder relationship that's a phone call or text away., • Competitive compensation. $100–$125K total compensation package, including performance-based bonus, with the opportunity to grow as the role and company grow. As part of our application process, all applicants will be asked to complete a brief Culture Index Survey. The survey takes approximately 8–10 minutes and helps us better understand your natural work-related behavioral style and how it may align with the needs of the role and our team. There are no right or wrong answers, and the survey is not a test. Please complete the survey independently and answer based on your natural work style. Complete the survey here: https://go.cultureindex.com/p/VH48t1UuBP1

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Executive Sous Chef. Evenings and weekends required. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Collaborate with the executive chef to plan the core menu and any daily specials based on customer feedback, food inventory, and staff capabilities, • Assist with food preparation and design, and ensure that all food meets taste and design standards, • Train and supervise kitchen staff and checks their work to ensure it meets standards, • Control the kitchen budget and manage food costs and labor expenses to ensure the kitchen is profitable, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Assists in control of the kitchen budget and management of food costs and labor expenses, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Take charge of kitchen opening, closing and other duties as directed by the Executive Chef, • Pursue and complete directives with limited supervision Requirements: • Culinary degree/certification preferred, • 2 – 4 years of experience in a culinary management/ supervisory/ lead role position is preferred, • Experience in a high-volume catering environment preferred, • Experience ordering and monitoring supplies, • Ability to build relationships by actively listening and responding, • Adaptable to changing business conditions, • Passionate about safety and sanitation, • Professional appearance, • Comfortable dealing with fast-paced environments Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Division Executive Chef, Full-Time, supporting our Education Division. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Provide culinary leadership and operational support to accounts throughout the Education Division, • Travel regularly to support new account openings, training initiatives, operational transitions, and ongoing culinary excellence, • Partner with district and regional leadership teams to ensure consistency in food quality, presentation, execution, and service standards, • Develop and implement innovative menus, recipes, and culinary programs that align with AVI Foodsystems standards and client expectations, • Train, mentor, and develop chefs, cooks, and culinary team members across multiple locations, • Conduct on-site evaluations to ensure compliance with food safety, sanitation, merchandising, and operational procedures, • Assist locations with inventory management, ordering practices, food cost controls, labor management, and waste reduction initiatives, • Support recruiting, onboarding, and culinary training efforts for new and existing team members, • Lead and support special events, catering programs, and promotional initiatives within the division, • Collaborate with operations leadership to identify opportunities for continuous improvement and enhanced guest satisfaction, • Ensure all culinary operations comply with company policies, safety regulations, and sanitation standards, • Serve as a culinary resource and problem solver for operational challenges throughout the division Requirements: • Executive Chef experience managing high-volume food service operations, • Multi-unit, campus dining, or education food service experience preferred, • Culinary degree or certification preferred, • Strong leadership, coaching, and team development skills, • Experience managing food costs, labor costs, inventory, and purchasing procedures, • Creativity and passion for developing innovative and high-quality food programs, • Excellent verbal and written communication skills, • Strong organizational and time-management abilities, • Commitment to food safety, sanitation, and operational excellence, • Professional appearance and demeanor, • Ability to build strong relationships with clients, operators, and team members, • Willingness and ability to travel extensively within the division, • Valid driver’s license required, • Ideal candidate will reside in Ohio, Pennsylvania, Indiana, or New York Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description Sous Chef -Sunda Detroit Sunda Detroit, is seeking an experienced Sous Chef to join our incredible culinary team. Best or top pay for proven experience! The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in- command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. “Best Asian Cuisine” – USA TODAY “Best Restaurants” – CONDÉ NAST TRAVELER “Restaurant Import of the Year” – EATER AWARDS Benefits and Perks: • Full Insurance Benefits in 30 days, • Paid Time off., • Dinning discounts, • Bonus and incentives, • Paid Insurance benefits., • Work Life Balance, • Career opportunity with a growing company opening new locations. Website: https://sundanewasian.com/detroit EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job Description Overview At Piada Italian Street food we are passionate about food and hospitality. A leader in the fast casual movement, Piada combines fresh, modern Italian cuisine, in a delicious made to order format featuring tossed pastas, fresh chopped salads and hand rolled Piadas. We are looking for highly motivated team members for day, weekend and evening positions who are excited to deliver excellent food and an outstanding Guest experience. Front of House Team Members are responsible for delivering Genuine Hospitality and a great experience to each of our Guests. Whether through sharing the story, explaining our Chef Menu, or customizing an individual Guest’s experience – you’ll be the first impression for your restaurant. Responsibilities What You’ll Do: • Welcome Guests enthusiastically from the heart and educate them about our menu, • Assemble, package, and process all orders as requested, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to all safety, sanitation, cleaning, and maintenance procedures, • Restock stations and keep them clean and organized, • Follow your daily checklist to deliver an exceptional Guest experience, • Ability to cross train in multiple positions, • Assist with any additional duties assigned, • Work with your team to swiftly move Guests through the line What You'll Get: • Industry leading pay, • Weekly and daily pay option, • Tuition Reimbursement, • Career advancement opportunities, • Flexible schedules, • Paid time off *, • Medical, Dental and Vision *, • Paternal Leave, • 401K * Physical Requirements: • Must be able to stand for extended periods of time, • Must have the ability to work with assorted kitchen equipment and utensils, • Able to work in hot or cold temperatures, • Able to clearly hear and communicate in a kitchen environment, • Must be ability to clearly speak and articulate, • Must have the ability to lean, bend, and reach as necessary *for qualifying positions We will give you the tools, ingredients and training you need to thrive and build a successful career! The preceding job description has been designed to indicate the general nature and level of work performed by Team Members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of Team Members assigned to this job. The Piada Group is committed to equal opportunity for all employees and applicants. We do not discriminate based on race, color, national origin, ancestry, citizenship status, religion, sex, sexual stereotyping, sexual orientation, gender, gender identity, gender expression, age, marital status, mental or physical disability, medical condition, genetic information, military or veteran status, pregnancy (which includes pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), or any other protected characteristic. Employment may be contingent upon the successful completion of a background check, as applicable and permissible by law. #am2

We're partnering with an award-winning polished casual restaurant group to identify an exceptional Sous Chef for one of its high-volume scratch kitchen restaurants. This opportunity is ideal for a hands-on culinary leader who enjoys leading from the front, coaching kitchen teams, and delivering exceptional food quality in a fast-paced scratch kitchen. You'll partner closely with the Executive Chef to oversee daily back-of-house operations while preparing for future advancement into an Executive Chef role. This organization has built a reputation for scratch cooking, wood-fired cuisine, outstanding hospitality, and promoting talented leaders from within. If you're looking for more than your next Sous Chef position—and instead want to build a long-term career with a stable, growing company—we'd welcome the opportunity to speak with you. • $55,000–$65,000 base salary, • Uncapped profit-sharing bonus with annual earning potential of approximately $7,000–$12,000+, • Paid every four weeks, • Three weeks of paid time off, • Medical, Dental, Vision, Disability, and Life Insurance, • 401(k) with discretionary company match after one year, • Structured 10-week management training program, • Leadership development and advancement opportunities, • Closed Thanksgiving and Christmas Day, • Early closure on Christmas Eve, • Partner with the Executive Chef to oversee all back-of-house operations., • Lead daily food production and ensure consistent recipe execution., • Coach, mentor, and develop hourly culinary team members., • Maintain exceptional food quality, cleanliness, and sanitation standards., • Assist with scheduling, inventory management, purchasing, and vendor relationships., • Help manage food cost, labor cost, and kitchen productivity., • Participate in hiring, onboarding, training, coaching, and retaining high-performing BOH team members., • Perform and supervise butchering and portion control while maintaining brand quality standards., • Lead kitchen operations during the Executive Chef's absence., • Partner with restaurant leadership to deliver an outstanding guest experience., • Two or more years of culinary management experience in a high-volume, full-service restaurant., • Scratch kitchen experience required., • Hands-on butchering experience required., • Experience working within corporate restaurant systems., • Experience working in restaurants generating approximately $4 million or more in annual sales is preferred., • Strong understanding of food cost, labor management, inventory, purchasing, and kitchen operations., • Proven ability to coach, develop, and retain kitchen team members., • Stable employment history with demonstrated career progression., • Polished casual, upscale casual, or high-volume full-service restaurant experience strongly preferred., • Clear career path to Executive Chef., • Work for a company that promotes from within., • Join an established, financially stable restaurant group., • Be part of a people-first culture focused on leadership development., • Lead alongside a collaborative management team committed to operational excellence and hospitality. If you're interested in learning more about this confidential Sous Chef opportunity, we'd welcome the opportunity to have a confidential conversation.

Join a respected hospitality group known for its elevated Asian dining experiences. This is a unique opportunity to work alongside an expert culinary team featuring authentic flavors, exceptional presentation, and a vibrant bar program. Grow your skills in a supportive environment where your creativity and leadership can shine. Sous Chef Benefits & Compensation • Competitive salary with performance-based bonuses, • Opportunities for career growth and professional development, • Staff meals and generous dining discounts, • Supportive team culture that values talent and collaboration Sous Chef Requirements & Qualifications • Minimum 2 years of experience in a Asian or high-end restaurant, • Prior experience as a sous chef or in a kitchen leadership role, • Strong technical knowledge of culinary techniques and ingredients, • Excellent organizational and communication skills, • Knowledge of food safety regulations and kitchen operations Sous Chef Preferred Background & Skills • Creativity in menu planning and a keen eye for presentation, • Experience training and mentoring junior kitchen staff, • Familiarity with inventing and implementing seasonal specials, • Ability to collaborate with bar teams for food and beverage pairings Sous Chef Day-to-Day Responsibilities • Support the Executive Chef in all aspects of kitchen operations, including food preparation, cooking, and plating, • Lead and mentor kitchen staff to ensure high standards and teamwork, • Manage inventory, ordering, and cost control to achieve profitability, • Ensure compliance with all food safety, hygiene, and sanitation standards, • Contribute to new menu development and seasonal menu rotations, • Step in for the Executive Chef when needed to oversee service and kitchen management Ready to bring your passion to a dynamic restaurant setting? Apply today and be part of a team that values innovation, quality, and exceptional guest experiences.

Compass Group - 555 Borror Drive - Responsibilities: Prepares food and serves customers in accordance with standards; Obtains daily production schedule from Chef; Prepares items on production sheets; Follows HACCP guidelines and sanitation procedures; Completes required documentation and logs.

Competitive pay / Medical-Dental-Vision-Life-Disability / 401k program / PTO: Holidays-Sick-Vacation / FSA - As a Customer Experience Associate at Home Chef, you will: Handle incoming customer inquiries and provide excellent customer service through phone, email, and chat support; Resolve customer c

Job DescriptionCreation Gardens/What Chefs Want, a supplier of gourmet foods, cheeses, produce and fine quality meats/seafood is seeking a high energy/customer service oriented individual to add to our Columbus team. As a Route Manager/Delivery Driver, you will meet face to face with the best chefs in town as you assist in nurturing relationships and WOWing them by delivery the highest quality products on a daily basis. WHY WORK FOR CG? • Starting at $20/hr Opportunity to earn up to an additional $100 per week in incentives., • Paid vacation time available, • Grocery savings (All of our employees get savings on EVERYTHING we carry), • Full benefit package available (Health, dental, and vision), • Life insurance offered to ALL employees ($25,000 free of charge), • 401K plan available, • Uniform program, • What Chefs Want provides opportunities for advancement from within ATTITUDES AND BEHAVIORS: • Achievement: working towards expected results and exceed customer expectations, • Cheerful: Come to work happy (it’s contagious), • Dependable, Trustworthy, and Responsible (We all depend on each other) POSITION QUALIFICATIONS: • Valid active driver’s license, • Ability to load and unload heavy items up to 50 lbs., occasionally more., • Must pass DOT physical, criminal background check, and drug screen, • Possess excellent customer service , communication (written and oral), and problem solving skills, • Must be able to use smart phone’s driver’s application with our custom software PHYSICAL DEMANDS OF POSITION:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to reach with hands and arms; and talk or hear. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move objects up to 50 pounds, occasionally lift and/or move objects that weigh more than 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. OTHER:Primaries only please apply.Incomplete applications will not be considered for the position. Work Remotely: • No

SSA Group works with zoos, aquariums, museums, and other cultural attractions on integrating dining, retail, admissions and more. We increase revenue opportunities for partners across the United States. With 50 years in the business, SSA has refined the basics while pioneering better ways forward. With pillars of focus like sustainability, inclusivity, and innovation, SSA is transforming the cultural attraction industry. SSA was built by families, for families, with a family's sense of love and dedication. We don't just rely on the best practices in our industry, we customize best practices for each partner to set the bar higher and higher, always. We do all we can to further the mission of our partners because their guests and the communities they serve, deserve it. Position Title: Prep Cook Reports to: Kitchen Manager(s), Sous Chef(s) and Executive Chef Responsibilities • Prepare a variety of ingredients including washing, chopping, seasoning, and marinating., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and organizing supplies., • Assist in inventory management and storage of supplies., • Ensure all food and other items are stored properly., • Comply with nutrition and sanitation guidelines., • Perform other kitchen duties as assigned. Job Requirements • Demonstrates the ability to remain flexible in a fast-paced environment., • Knowledge of health and safety rules in a kitchen., • Manual dexterity able to operate cutting tools and kitchen utensils., • A team player with good communication skills., • Patient with an ability to stay positive under pressure., • Ability to work varied hours/days, including nights, weekends and holidays, as needed. Idea + Belonging • Promote an inclusive & supportive approach within the Brand team, with networking continuing at all units., • Focuses on removing barriers and empowering growth and opportunity for team members at all levels., • Leads by example through Sustainability/Conservation efforts; displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary., • Engages with SSA/Unit in driving community effort through engagement activities and focus. On opportunities of giving back. Previous Experience • Food handling license preferred, • Previous experience in a kitchen, culinary education, or equivalent training. This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job description. SSA Group reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments) SSA Group, LLC. is an equal opportunity employer. We embrace diversity and equal opportunity through our commitment to building a team that represents a variety of backgrounds, perspectives, and skills. The more inclusive we are, the better our work will be. Compensation and Benefits • Hourly, Non-Exempt. Pay is based on range in consideration of relevant job experience and certification/education, • Employee Assistance Program, • Get Paid Early, • Tuition Discount through Partnership College, • Parental Leave, • Meal Plan & employee Discounts All California Residents: By submitting your job application, you agree you have reviewed the SSA Group California Consumer Privacy Act (CCPA) Candidate and Employee Privacy Notice ("Notice"). San Francisco Residents: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Please see the "Fair Chance Ordinance - Know Your Rights" document for more information. By submitting your job application, you agree you have reviewed the "Fair Chance Ordinance - Know Your Rights" document.

We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. • Works closely with Sous Chef to monitor culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities, • Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free., • Efficient preparation of all food related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness., • Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, pantry and prep when needed., • Accountable for meeting or exceeding all state and Company sanitation requirements (ServSafe)., • Supports safety and accident prevention programs (non slip footwear, knife handling, and proper lifting)., • Monitoring/implementation of garbage separation and disposal as per standards., • Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction., • Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same., • Performs all other related and compatible duties as assigned., • Must acquire all necessary skills to act as Sous Chef within 18 months., • Write prep list and take inventory., • Performs all other related & compatible duties as assigned., • Must be 21 years of age or older., • Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat and seafood items for batch or individual recipes., • Ability to cost out recipes, • Must possess excellent interpersonal skills, • Good oral and written communication, must be fluent and literate in English, • College degree or Culinary Arts degree preferred or a minimum of four years of related experience and/or training; or equivalent combination of education and experience in a progressively more challenging large volume high quality food establishment. We've grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via theScore Bet Sportsbook and Casino®. Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability — for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer $18.23 per hour

Stamina. Passion. Composure. It takes a special person (like in a really, really good way) to be a line cook. It's hot. It's fast paced. It's stressful. You must be precise, careful, and detail oriented. You work with fire and sharp objects. You are essentially the Indiana Jones of the kitchen. And the thrill of a solid service keeps you coming back for more adventure. At Sueno, you will have the honor to work with reputable and respected industry professionals on a national level of relevance and talent. We expect you to come with basic skills, but also a thirst for knowledge and development. This is the second of many forthcoming concepts in our company's strategic plans, so get in on "the ground floor" and help us build something special in Dayton and beyond. Compensation is $17-22/hr depending on experience, flexibility, and attitude. Come cook in a gorgeous open kitchen for a three-time James Beard Foundation Best Chef finalist with one of the regions fastest growing hospitality groups. This is the opportunity you've been looking for and we can't wait to meet you.

J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch-made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It's a part of the company's DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Opportunity for Upward Growth Requirements: • Must be 18 years of age to operate kitchen equipment., • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required., • Flexible to work a variety of shifts. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position is responsible for the execution of proper food recipes and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

About the Organization Overview: Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description: Eddie Merlot's is hiring qualified applicants for Pantry Chefs in your area! Submit your resume or apply directly at www.DividendRestaurantGroupCareers.com. Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to handle knives and to operate kitchen equipment Follow recipe and presentation guidelines to meet or exceed guests' expectations Prepare portions and food items and stock the alley and line with items needed to complete orders on time Position Requirements: Job Requirements: Must have upbeat, outgoing and positive attitude Ability to work positively in a fast-paced environment Ability to be on your feet and alert for extended periods of time Salary Range: Depending on experience EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Morrison Healthcare Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience. Since 2012, Morrison has been recognized as one of Modern Healthcare's Best Places to Work and Training Magazine has named it a Top 125/APEX Award Training Organization. Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating menus + Produces and execute catering events + Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: + A.S. or equivalent experience + Some progressive culinary/kitchen management experience, depending upon formal degree or training + Catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences helpful + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (http://www.compass-usa.com/our-story/) Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_MorrisonHealthcare.pdf) 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 Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1550758 Morrison Healthcare WENDY GRAY [[req_classification]]

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! Responsibilities : + Assist Executive Pastry Chef to implement, maintain and review all approved menus onboard + Prepare all desserts, cakes and pastries for the restaurant menus + Assist with buffet set up + Instruct crew in the preparation of pastries, cakes and crèmes + Monitor and ensure opening and closing procedures for all kitchens and production areas + Oversee allergy and dietary training of Pastry staff and ensure training is in accordance with strict company LOG's and guidelines + Oversee proper preparation of special dietary meals and food allergy for guests and crew + Delegate, monitor and review the Chefs operational responsibilities + Strive to meet and exceed guest expectations, never compromising safety and quality, taking corrective action whenever necessary + Ensure Disney Cruise Line and USPH sanitation requirements are met in area of responsibility + Monitor and ensure the preparation and presentation of all products on the restaurant menus + Prepare showpieces, displays, ice cream and sorbets, as well as special request items when needed + Actively participate in all Castaway Cay job responsibilities associated with position and line of business as directed by DCL leadership + Execute additional job responsibilities, as assigned by DCL leadership, based on operational need + Comply with all company set policies and procedures, along with all maritime and ship rules, regulations and procedures + Participate in Emergency Duties as specified in the ship Assembly Plan Basic Qualifications : + Minimum five years recent experience as Pastry Chef or Pastry Chef de Partie + Certified Pastry Chef or equivalent degree in Culinary Arts + Excellent technical and functional understanding of the ship based Food & Beverage operation + Proven track record of delivering a high quality product + Be at least 21 years of age + Be able to speak, read and write fluent English + Willingness to live and work onboard one of our vessels for a certain length of time (based on position) + Be able to work a seven-day, 70-84 hour week with limited time off + Be able to adhere to Disney Cruise Line appearance guidelines + Agree to share a cabin with other crew members + Enjoy working in a high-volume, fast-paced, guest-service oriented environment + Be flexible with your work schedule, job duties and work locations + Appreciate diversity among guests and crew Additional Information : This is a SHIPBOARD role. Applicants must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be committed to the position you are applying for at least 2-3 contracts before a transfer or promotion + Be willing to follow and perform safety role, emergency duties and/or associated responsibilities as specified in the ship Assembly Plan + Be willing and able to uphold the general safety management responsibilities specified in the Safety Management System in areas and operations under their control + Be willing to follow and embrace United States Public Health requirements and guidelines as well as Environmentality requirements and Company practices + Be willing to share a cabin with other crew members and appreciative of working and living in a multi-cultural environment + Be comfortable living in a confined space with strict rules and regulations + Adhere to a structured lifestyle, personally and professionally Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes Disney Cruise Line is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. Job ID: 1324956BR Location: United States Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Golden Nugget - - Responsibilities: Lead daily kitchen operations; Develop and mentor BOH staff; Manage labor and cost controls; Oversee weekly and monthly inventories and food orders; Maintain sanitation per OSHA standards.

Crescent Hotels & Resorts - 50 North Third Street - Responsibilities: Interview, hire, train, evaluate staff and discipline when appropriate; Set daily priorities and delegate production tasks; Review banquet orders and update changes; Develop new menu items and write recipes; Assist Catering with m

StoryPoint Group - - Responsibilities: Lead culinary staff; Direct scheduling and reviews; Inspire and train kitchen team; Develop Sous Chef and Lead Cook; Oversee food production and safety standards.

Gecko Hospitality - - Responsibilities: Lead BOH team in high-volume kitchen; Maintain high food standards and quality; Manage food cost and labor in operations; Oversee daily kitchen operations; Coach and develop kitchen staff.

Benihana - 8781 Lyra Drive - Responsibilities: Cook hibachi meals in front of guests; Greet guests within 15 minutes of teppan orders; Ensure proper portions and sanitary hibachi/kitchen areas; Follow recipes and portion standards; maintain FIFO; Perform opening/closing duties; report maintenance is

Gecko Hospitality - - Responsibilities: Lead and motivate a high-volume culinary team; Coach, mentor, and develop culinary team members; Maintain high standards for food quality and guest satisfaction; Manage food and labor costs toward budgets; Ensure food safety, sanitation, and operational stand

Battelle delivers when others can’t. We conduct research and development, manage national laboratories, design and manufacture products and deliver critical services for our clients—whether they are a multi-national corporation, a small start-up or a government agency.We recognize and appreciate the value and contributions of individuals from a wide range of backgrounds and experiences and welcome all qualified individuals to apply. Job SummaryBattelle’s Cyber Business Line is seeking a mid-level Linux Infrastructure Administrator to help operate and grow an airgapped, multi-site research network supporting 70+ scientists and engineers. This role spans the full infrastructure stack—virtualization, identity, storage, networking, automation, and observability—within a petabyte-scale environment working toward CMMC Level 2 compliance.As a Linux Infrastructure Administrator, you will work within a small, agile infrastructure team with broad ownership of the systems researchers depend on every day. This includes supporting enterprise virtualization, storage, networking, security hardening, automation, and GPU-enabled environments for offline AI/ML workloads. You will have the opportunity to design, automate, and improve infrastructure in a highly mission-focused, closed-network environment.Location / Work ArrangementLocation: Columbus, OhioEmployment Type: Full-timeWork Arrangement: Primarily on-site in a closed-network research environmentSchedule: Flexible, compressed work schedule with every other Friday offResponsibilitiesAdminister Linux domain services including identity, authentication, DNS/NTP, and certificate services across an airgapped, multi-site environment.Build, deploy, and maintain virtual machines and services on enterprise virtualization platforms such as VMware, Proxmox, Nutanix, or similar technologies.Develop and maintain Ansible playbooks and provisioning workflows for repeatable, automated system configuration.Administer enterprise storage infrastructure including NAS platforms, network file shares, and object storage.Support network operations including VLAN segmentation, enterprise firewall rule management, site-to-site VPN, and remote-access VPN.Deploy and operate containerized services and support migration of core services to a container orchestration platform.Implement and maintain security hardening, patching, file integrity monitoring, and audit logging in a disconnected environment.Support compliance activities aligned to CMMC Level 2 / NIST SP 800-171, including evidence collection and configuration baselines.Collaborate closely with researchers and technical staff to improve reliability, automation, and usability of shared infrastructure.Key QualificationsExperience with Linux systems administration in an enterprise or research environment.Experience with Linux domain administration, identity or directory services, centralized authentication, and host lifecycle management.Knowledge of networking fundamentals including TCP/IP, VLANs, firewalls, VPNs, and multi-site architectures.Experience with configuration management and automation tools such as Ansible, Puppet, Chef, or Salt.Experience with containerization and container orchestration technologies.Storage administration experience including RAID, volume management, network file shares, backup, and recovery.Strong Python and Bash scripting fundamentals.Virtualization experience with enterprise hypervisors such as VMware, Hyper-V, KVM-based platforms, or similar technologies.U.S. citizenship required.Ability to obtain and maintain a DoD Secret clearance.Preferred QualificationsExperience administering airgapped, disconnected, or classified networks, including offline mirrors, removable-media transfer, and manual patch workflows.STIG, CIS benchmark, or other compliance baselining experience; familiarity with NIST SP 800-171 / CMMC.Identity and access management experience including directory services, LDAP/Kerberos, SSO/OIDC, PKI, and hardware-token deployment.Distributed NAS administration experience.Database administration experience in relational and/or search and analytics platforms.Monitoring and SIEM experience including metrics and dashboarding, log aggregation, and host-based intrusion detection.Experience with CI/CD and artifact management including pipelines, container registries, and offline package mirrors.Experience with bare-metal and golden-image provisioning tooling.Experience supporting GPU compute clusters or self-hosted AI/ML inference workloads.Experience establishing, writing, and enforcing infrastructure policy.Ability to work independently with minimal oversight.Relevant certifications such as RHCSA, CompTIA Linux+, or Security+ (DoD 8570 IAT Level II).Some of the Extras That Make Working Here GreatFlexible, compressed work schedule with every other Friday offPaid time off (PTO)Medical, dental, and vision coverage with wellness incentives401(k) retirement savings plan with employer contributionsTuition assistance for higher educationProfessional development opportunities and Internal Research and Development (IRAD) program participationCompensation DataBattelle is committed to fair and equitable compensation practices. The salary range for this role is $110,000 - $140,000, in addition to our comprehensive benefits package. A candidate’s salary is determined by various factors, including but not limited to education, relevant work experience, skills, and certifications. Salary ranges may vary based on geographic location and market conditions. Benefits: Live an Extraordinary LifeWe care about your well-being, not just on the job. Battelle offers comprehensive and competitive benefits to help you live your best life.Balance life through a compressed work schedule: Most of our team follows a flexible, compressed work schedule that allows for every other Friday off—giving you a dedicated day to accomplish things in your personal life without using vacation time.Enjoy enhanced work flexibility, including a hybrid arrangement: You have options for where and when you work. Our Together with Flexibility model allows you to work 60% in-office and 40% remote, with Monday and Tuesday as common in-office days, dependent on team and position needs.Take time to recharge: You get paid time off to support work-life balance and keep motivated.Prioritize wellness: Stay healthy with medical, dental, and vision coverage with wellness incentives and benefits plus a variety of optional supplemental benefits.Better together: Coverage for partners, gender-affirming care and health support, and family formation support.Build your financial future: Build financial stability with an industry-leading 401(k) retirement savings plan. For most employees, we put in 5 percent whether you contribute or not, and match your contributions on top of that. Advance your education: Tuition assistance is available to pursue higher education.A Work Environment Where You SucceedFor brilliant minds in science, technology, engineering and business operations, Battelle is the place to do the greatest good by solving humanity’s most pressing challenges and creating a safer, healthier and more secure world.You will have the opportunity to thrive in a culture that inspires you to:Apply your talent to challenging and meaningful projects Receive select funding to pursue ideas in scientific and technological discoveryPartner with world-class experts in a collaborative environmentNurture and develop the next generation of scientific leadersGive back to and improve our communitiesVaccinations & Safety ProtocolsBattelle may require employees, based on job duties, work location, and/or its clients’ requirements to follow certain safety protocols and to be vaccinated against a variety of viruses, bacteria, and diseases as a condition of employment and continued employment and to provide documentation that they are fully vaccinated. If applicable, Battelle will provide reasonable accommodations based on a qualified disability or medical condition through the Americans with Disabilities Act or the Rehabilitation Act or for a sincerely held religious belief under Title VII of the Civil Rights Act of 1964 (and related state laws).Battelle is an equal opportunity employer. We provide employment and opportunities for advancement, compensation, training, and growth according to individual merit, without regard to race, color, religion, sex (including pregnancy), national origin, sexual orientation, gender identity or expression, marital status, age, genetic information, disability, veteran-status veteran or military status, or any other characteristic protected under applicable Federal, state, or local law. Our goal is for each staff member to have the opportunity to grow to the limits of their abilities and to achieve personal and organizational objectives. We will support positive programs for equal treatment of all staff and full utilization of all qualified employees at all levels within Battelle.The above statements are intended to describe the nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, activities and skills required of staff members. No statement herein is intended to imply any authorities to commit Battelle unless special written permission is granted by Battelle's Legal Department.For more information about our other openings, please visit Job SummaryJob number: 76380Profession: Engineering