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Job Description At Renaissance Riverview Plaza Hotel, we pride ourselves on delivering unparalleled service in a beautiful environment. Our hotel is full of warmth, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest. Why Join Us? This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests. As a part of the PCH Hotels & Resorts portfolio, we offer a robust compensation and benefits package, including: • Health, Dental, Vision and Life Insurance including FSA and HSA options, • Short and Long-Term Disability, • Paid holidays, Vacations, PTO and Sick Leave., • 401k with matching, • Tuition Reimbursement, • Hotel and Food and Beverage Discounts And much more! Job Description: As a member of our hospitality team, the primary role of a Banquet Captain is to supervise and coordinate the activities of the Banquet associates during banquet events by supervising the set-up, food service, and breakdown of all events while maintaining effective communication with the guest to meet their needs and address any changes. This role will collaborate with the Banquet Manager to determine serving arrangements and additional staffing and equipment requirements such as table linen, china, glassware, and silverware as needed and the Banquet Chef to facilitate a smooth efficient flow of prepared dishes from kitchen to table. This role will also oversee the preparation of salads and coffee and ensure that the food is correctly garnished and arranged on plates after being served. • Consult with the Banquet Manager on serving arrangements, additional staffing needs, and equipment requirements for events., • Supervise Banquet staff in setting up, serving, and breaking down all events, ensuring efficient and professional execution., • Maintain open and clear communication with guests and meeting planners to ensure their needs and any changes are promptly addressed., • Maintain constant communication with the Banquet Chef, ensuring effective coordination between food production and food service. Provide exact guest counts after seating and advise on last-minute timing adjustments., • Check-in servers, assign stations and communicate pre-assigned function side work duties., • Inspect table place settings, including table linen, china, glassware, silverware, and condiments, to ensure correct placement and cleanliness., • Take responsibility for the proper arrangement of buffet tables and other food service stations used for catering functions., • Check servers out at the end of events, ensuring cleanliness of function rooms, aisles, and storage areas, as well as proper cleaning and storage of equipment., • Conduct server training as needed to maintain a well-trained and efficient Banquet staff., • Directly supervise up to 30 associates in Banquets, including training, planning, assigning work, and providing direction and support., • Extend and total the check accurately, double-check for accuracy, and obtain the host's signature., • Train and develop backup personnel for the position of Banquet Captain., • Report gratuities received within company guidelines and in compliance with federal regulations., • Observe and comply with all requirements, training, and restrictions set forth by the ABC board to ensure adherence to alcohol service regulations.

Job DescriptionSyms Strategic Group (SSG) is seeking a talented Full Stack Developer (Production) Location: Remote Department: Veterans Affairs (VA) Type: Full Time Min. Experience: Experienced Security Clearance Level: Public Trust (MBI) Salary Range: $85,389 - $116,975 If you have previously applied to Syms Strategic Group (SSG), there is no need to reapply. Applications are still under review. Military Veterans are highly encouraged to apply! Essential Duties and Responsibilities • Perform high-level, day-to-day operational support of complex application cloud systems, • Develop solutions to routine technical problems of limited scope, • Follow standard practices and procedures in analyzing situations or data from which answers can be readily obtained, • Detect, isolate, document, rapidly report, and resolve system outages or problems encountered during operations of the scientific workstations, which includes the collections of diagnostic data, restoring the system operation, development of workarounds, and other activities necessary for recovery of a system, • Accurately document problems in logging and discrepancy reporting tools, • Work directly with the customer in most aspects of the day-to-day activities, • Respond to user calls regarding hardware and software problems, correcting or ensuring that problems are escalated when required, • Communicate with users and senior management the status of key problem statuses, • Perform maintenance/installation of computing infrastructure, • Implement continuous improvement methodology through the use of IT systems or procedure, • Maintain inventory of system assets, • Ensure compliance with VA standards and security policies, • Provide documentation, training, and additional duties as assigned Required Skills and Experience, • Experience with AWS and/or Azure Cloud, namely S3, Step Functions, Batch Jobs, and CloudWatch, • Proven track record of managing and maintaining large-scale production systems, • Strong proficiency in Linux/Unix and Windows operating systems, • Experience with system administration tasks including user management, permissions, and system monitoring, • Proficiency in scripting languages such as Python, Bash, or PowerShell for automation and configuration management, • Experience with automation tools like Ansible, Puppet, Chef, or SaltStack, • Knowledge of cloud-native technologies and infrastructure-as-code (IaC) tools such as Cloud Formation, • Experience with monitoring tools like DynaTrace, Science Logic, and CloudWatch, • An ability to troubleshoot and optimize system performance and reliability, • An understanding of network protocols of network protocols, firewall configurations, and Virtual Private Network (VPN) setup, • Experience with network monitoring and diagnostic tools, • Experience with secure best practices for production systems, • Experience with implementing security measures, conducting audits, and ensuring compliance with industry standards, • Working knowledge of database systems such as AWS RDS SQL Server and Oracle RDMBS/RDS, • Knowledge of database performance tuning and backup/recovery processes, • Knowledge of CI/CD pipelines, • Familiarity with version control systems like Git and CI/CD tools like GitHub Actions, AWS CodeBuild and CodeDeploy, • Strong analytical and problem-solving skills with the ability to troubleshoot complex system issues, • Excellent communication and interpersonal skills with the ability to work effectively in cross-functional teams, • An ability to prioritize tasks, manage time effectively, and meet deadlines in a high-pressure environment, • Strong attention to detail to ensure system stability and data integrity, • An ability to quickly adapt to new technologies and processes, • A willingness to be on-call for production system support as required, • Strong documentation skills for maintaining system configurations, processes, and procedures, • An ability to manage and contribute to multiple projects, ensuring timely completion and quality results, • An ability to work collaboratively with development, operations, and security teams to ensure seamless production system operationsProfessional CertificationsNone requiredYears of Professional Experience8+ years of experience in systems engineering or a related field, particularly in production environments 3+ years of experience with SQL query and monitoringDesired experienceElectronic Data Interchange X.12 (EDI) Medical Claims • X.12 medical claims (837, 834, 277, etc)Advanced certifications in relevant areas (e.g., Red Hat Certified Engineer, Microsoft Certified Systems Engineer, AWS Certified Solutions Architect)Formal EducationBachelor’s degree in Computer Science, Information Technology, Systems Engineering, or a related fieldCitizenship RequirementU.S. Citizenship required for this specific opportunitySecurity Clearance RequirementsMust possess or qualify for a Public Trust (MBI)CRITICAL NOTES:, • SSG will not make assumptions regarding your qualifications. Your answers to the mandatory screening questions must be supported by the information on your resume. Applications with inconsistencies will not be considered., • Recruiters or Third parties will not be considered., • This is a 100% U.S. based remote position. However, candidates from CA, CO, IL, MN, NJ, NY, OR, or WA will not be considered., • This is a W-2 position, • All interviews will be conducted on Microsoft Teams with your camera on; there will be no exceptions, • As part of our screening process, you will be requested to provide a link to your LinkedIn profile U.S Citizenship is required for this specific opportunity. Applicants selected will be subject to a government security investigation and must meet eligibility requirements for access to classified information and be able to obtain a government-granted security clearance. Individuals may also be subject to a background investigation including, but not limited to criminal history, employment and education verification, drug testing, and creditworthiness. Syms Strategic Group, LLC is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, marital status, disability, veteran status, sexual orientation, or genetic information. Powered by JazzHR ThZB9Yue86

Job Description Assistant Kitchen Manager – Alley 25 Grill (Eastern Shore Lanes, Spanish Fort, AL) Job Type: Full-Time | Days, Evenings, Weekends & Holidays Required Pay: Based on experience About Us Alley 25 Grill, located inside Eastern Shore Lanes, is part of a locally owned family entertainment center featuring bowling, arcade, laser tag, and VIP lanes. Our kitchen team is the heart of our operation — serving quality food in a fun, fast-paced environment. We take pride in teamwork, consistency, and maintaining a clean and positive workspace. Position Overview We’re looking for a hands-on Assistant Kitchen Manager who’s ready to lead by example. This position works closely with the Kitchen Manager to oversee daily operations, maintain food quality standards, and help manage a growing kitchen team. Responsibilities • Support the Kitchen Manager in daily operations and shift supervision., • Lead kitchen staff during service; ensure smooth prep and line operations., • Maintain food safety, cleanliness, and organization standards., • Assist with ordering, inventory, and staff scheduling., • Train and motivate team members to perform efficiently and professionally., • Step into leadership role when the Kitchen Manager is off duty., • Ensure excellent communication with front-of-house and management teams. Qualifications • At least 1–2 years of kitchen leadership or shift lead experience., • Strong cooking and prep skills with attention to quality and presentation., • Ability to work nights, weekends, and holidays., • Dependable, organized, and able to handle a fast-paced environment., • ServeSafe certification preferred (or willing to obtain)., • Team-player attitude and willingness to jump in wherever needed. What We Offer • Competitive pay based on experience., • Opportunity to grow into a Kitchen Manager or Chef role., • Supportive management team that values input and initiative., • Employee discounts on food, bowling, and attractions., • Fun, team-oriented environment in a locally owned business.\nCompany Description Eastern Shore Lanes is a family entertainment destination focused on delivering fun, exciting, and memorable experiences for guests of all ages. From bowling, arcade games, and laser tag to birthday parties, mini golf, go-karts, and food and beverages, we offer a wide variety of attractions in a high-energy, team-driven environment. We take pride in providing excellent customer service while creating a positive and enjoyable atmosphere for both our guests and team members. Eastern Shore Lanes is a family entertainment destination focused on delivering fun, exciting, and memorable experiences for guests of all ages. From bowling, arcade games, and laser tag to birthday parties, mini golf, go-karts, and food and beverages, we offer a wide variety of attractions in a high-energy, team-driven environment. We take pride in providing excellent customer service while creating a positive and enjoyable atmosphere for both our guests and team members.

Job Description At Battle House Hotel and Spa we pride ourselves on delivering unparalleled service in a stunning environment. Our hotel is full of charm, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest. Why Join Us? This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests. As a part of the PCH Hotels & Resorts portfolio, we offer a robust compensation and benefits package, including: • Health, Dental, Vision and Life Insurance including FSA and HSA options, • Short and Long-Term Disability, • Paid holidays, Vacations, PTO and Sick Leave., • 401k with matching, • Tuition Reimbursement, • Hotel and Food and Beverage Discounts And much more! Job Description: As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel Restaurant outlets Pastry Kitchen or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment. A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards. Prepare all items according to recipe cards and directions provided by chefs and plate dishes in alignment with hotel use records to ensure consistency and meet guest expectations. Conduct sensory evaluations (taste, smell, and visual inspection) of all products after service to ensure only high-quality ingredients and correct recipes are utilized. Promptly report any substandard or low-quality products to the Supervisor or Chef to address and rectify issues. Maintain accurate timing and pace during service to ensure guests receive their food promptly and enjoy a seamless dining experience. Handle and store all equipment properly. Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces. Ensure the workstation is efficiently set up after all meal functions to maximize productivity during food service. • Store and handle food items properly to minimize waste and misuse, being mindful of food costs. Strive to serve guests only the highest quality products, reflecting the hotel's commitment to excellence. Utilize recipes and use records to maintain consistent quality. Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve., • Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash., • Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations. Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills. Be willing to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively. Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.

Job Description At Battle House Hotel and Spa we pride ourselves on delivering unparalleled service in a stunning environment. Our hotel is full of charm, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest. Why Join Us? This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests. As a part of the PCH Hotels & Resorts portfolio, we offer a robust compensation and benefits package, including: • Health, Dental, Vision and Life Insurance including FSA and HSA options, • Short and Long-Term Disability, • Paid holidays, Vacations, PTO and Sick Leave., • 401k with matching, • Tuition Reimbursement, • Hotel and Food and Beverage Discounts And much more! Job Description: As a member of our hospitality team, the primary responsibility of a Lead Cook is to supervise the kitchen staff in the absence of the Chef and ensure the maintenance of food quality. This role will create positive leadership by providing guidance and training to the Kitchen associates in proper preparation techniques, equipment usage, and safety measures. This role will visually inspect and select the freshest ingredients for menu items, follow recipes, and prepare requisitions for supplies. A crucial part of this role is monitoring production flow, adhering to cost and quality control procedures, maintaining menu specifications and recipes, updating production forecasts, and ensuring compliance with health regulations for receiving, storage, and rotation of foods. • Train and supervise kitchen staff in the proper preparation of menu items, equipment handling, and adherence to safety measures. Regularly evaluate their performance and provide guidance as needed to maintain the production of high-quality products., • Conduct sensory evaluations (taste, smell, and visual inspection) of all products and mise en place after service to ensure only top-quality ingredients and correct recipes are used., • Promptly report any substandard or low-quality products to the Supervisor or Chef, ensuring immediate attention and resolution., • Ensure accurate timing and pace during service to guarantee that guests receive their food in a timely and appropriate manner., • Ensure the schedule of culinary staff is followed, and when modifications are necessary, follow the direction of culinary supervisors and chefs., • Observe production flow and make adjustments to adhere to cost and quality control procedures., • Monitor and enforce proper receiving, storage (including temperature setting), and rotation of food products to comply with Health Department regulations, including proper labeling, dating, and storage containers to maintain product freshness., • Conduct daily taste panels to verify that all dishes are perfectly seasoned and suitable to be served., • Assign specific duties to all kitchen employees under the supervision of the kitchen supervisor to ensure efficient kitchen operations and service., • Maintain, update, and ensure adherence to all menu specifications, recipes, and production forecasts. Also, ensure that all kitchen equipment is clean, properly maintained, and promptly report any equipment in need of repair to culinary supervisors and chefs., • Foster positive working relationships with all team members in the department and throughout the hotel, promoting a culture of teamwork and collaboration., • Handle and store all equipment properly, keeping the service line and related areas clean at all times by following the clean as you go policy. Utilize sanitizers to disinfect all food contact surfaces., • Prioritize proper setup of workstations after all meal functions to maximize efficiency during food service.

Job Description The Mixer is a lot like a Chef 1. You carefully PLAN your mixing to combine different ingredients and flavors, 2. In an ?orderly?, ORGANIZED fashion in order to produce Wet Willie?s many unique flavors., 3. You have to exhibit ACCURACY while at times working at a demanding pace, in order to accomplish product CONSISTENCY and maintain adequate supplies of product for our staff and customers., 4. You maintain high standards of SAFETY and SANITATION in all your duties So, the Mixer?s job description is preparing our World's Famous Daiquiris following our receipes

Job Description At Renaissance Riverview Plaza Hotel, we pride ourselves on delivering unparalleled service in a beautiful environment. Our hotel is full of warmth, luxury, and modern amenities, offering our guests an unforgettable experience. We are seeking dynamic and results-driven candidates to join our team to deliver outstanding service to our guest. Why Join Us? This is your opportunity to be part of a prestigious property within the Marriott family, where you can make a significant impact. We offer a collaborative work environment, opportunities for growth, and the chance to work with a passionate team dedicated to creating memorable experiences for our guests. As a part of the PCH Hotels & Resorts portfolio, we offer a robust compensation and benefits package, including: • Health, Dental, Vision and Life Insurance including FSA and HSA options, • Short and Long-Term Disability, • Paid holidays, Vacations, PTO and Sick Leave., • 401k with matching, • Tuition Reimbursement, • Hotel and Food and Beverage Discounts And much more! Job Description: As a member of our hospitality team, the primary responsibility of a Line Cook is to prepare, season, and cook a variety of food items for either the hotel Restaurant outlets Pastry Kitchen or Banquet Kitchen by following recipes and direction of culinary supervisors and chefs to ensure the accurate preparation of all dishes and food items. This role is responsible for cooking a variety of items correctly, cleaning, and maintaining equipment. A crucial part of this role is maintaining cleanliness in the service line, following production lists, keeping records of production usage and leftovers, and upholding quality and consistency standards. Prepare all items according to recipe cards and directions provided by chefs and plate dishes in alignment with hotel use records to ensure consistency and meet guest expectations. Conduct sensory evaluations (taste, smell, and visual inspection) of all products after service to ensure only high-quality ingredients and correct recipes are utilized. Promptly report any substandard or low-quality products to the Supervisor or Chef to address and rectify issues. Maintain accurate timing and pace during service to ensure guests receive their food promptly and enjoy a seamless dining experience. Handle and store all equipment properly. Keep the service line and related areas clean at all times by following the "clean as you go" policy and using sanitizers to disinfect food contact surfaces. Ensure the workstation is efficiently set up after all meal functions to maximize productivity during food service. Store and handle food items properly to minimize waste and misuse, being mindful of food costs. Strive to serve guests only the highest quality products, reflecting the hotel's commitment to excellence. Utilize recipes and use records to maintain consistent quality. Conduct daily taste panels to ensure that all dishes are perfectly seasoned and appropriate to serve. Uphold strict standards of food sanitation and quality, including regular cleaning of equipment, mopping floors, and emptying trash. Monitor and maintain safe temperatures for hot holding and cold holding of food items, by state laws and food safety regulations. Ensure proper sanitation practices during meal periods, including promptly removing trash, dirty dishes, and equipment, and cleaning up spills. • Be willing to perform any reasonable task assigned by Lead Cooks, culinary supervisors, or hotel managers to support kitchen operations effectively., • Foster positive working relationships with all team members in the department and throughout the hotel, promoting teamwork and cooperation.

Job DescriptionPOSITION TITLE: Assistant Kitchen Manager REPORTS TO: Executive Chef POSITION SUMMARY: Provides day-to-day assistance and support to the restaurant Chef and Kitchen Staff by providing supervision of kitchen operations, food quality, food preparation and staff job performance in the absence of the Chef. Functions as the lead cook on shifts designated by the Chef. ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) • Performs restaurant food preparation (daily raw prep, cooked prep and/or butchering) and works the cooks’ line (as either the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef., • Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Chef., • Conducts Quality Assurance Line Checks prior to service as assigned by the Chef., • Correctly places and receives food orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies as directed., • Prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business., • Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant., • Assists the restaurant Chef in achieving food, labor and other operating expense budgets., • Constructs the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant kitchen labor budget, as directed by the Chef., • Participates as a member of our new restaurant opening team, as directed., • Assists the restaurant General Manager and Chef, as needed, for fulfilling business goals and objectives of the restaurant. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions) • Must be able to lift, handle, and carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally., • Must be able to constantly stand and exert well-paced mobility for a period up to (4) hours in length., • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods., • Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and customers., • Must be able to taste – to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell – to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products., • Must be able to work in an environment subject to extreme cold (30 degrees), heat (temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Job Description POSITION SUMMARY: Picks up food product for orders placed by the service staff and delivers the meal to our guests, including bread, salads, appetizers, entrees, desserts and other items requested by our guests. Assists the kitchen and service staff as needed to maintain the highest level of food quality, presentation and timing to optimize our guests dining experience. ESSENTIAL JOB FUNCTIONS: (Key Tasks and Responsibilities) 1. Reports to work, is in the correct uniform and on the station as indicated on the weekly work schedule. Practices positive personal hygiene and cleanliness habits during all work shifts., 2. Sets up the front line with the equipment, plateware and smallwares needed to effectively serve all food products. Items include, but are not limited to; serving spoons, forks, goose necks, underliners for vegetables, folded napkins for handling hot plates and garnishes. Keeps station restocked throughout the shift., 3. Cleans large and small trays and tray stands to be ready for service., 4. Reads order tickets as they arrive and place onto ticket minder. Tracks cooking times on all orders, checks finished product for proper degree of doneness, appearance and plate presentation., 5. Coordinates and communicates with the broil and pantry stations to correctly time and serve "hot and cold" items to the guest., 6. Garnishes finished entrees according to the specifications and procedures contained in the Cooper Restaurants Recipe Book (examples: butter, parsley, lemon) and immediately trays and delivers food so that the food is served hot and sizzling., 7. Delivers food to the correct table and pivot point position numbers. Assists the server as necessary to ensure that the guest is served immediately. ("Hot Food Hot, Cold Food Cold")., 8. Assists the server as needed to optimize the guest's dining experience., 9. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef or other Manager On Duty. 1. Correctly completes closing duties at the end of each shift. Assists Chef and other kitchen personnel in accomplishing closing duties and kitchen cleanliness., 2. Completes all side work in the front and/or back of the house as assigned and scheduled by the members of the management team. PHYSICAL DEMANDS: (Minimum qualifications needed to perform the essential job functions) 1. Must be able to lift, handle, carry food, supply, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly and up to 100 pounds occasionally., 2. Must be able to constantly stand and exert well-paced mobility for a period up to four hours in length., 3. Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods., 4. Must be able to communicate effectively and listen attentively to supervisors, employees, vendors and guests., 5. Must be able to work in an environment subject to extreme cold (30 degrees), heat temperatures above 100 degrees), loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.

Job DescriptionDescription: Job Summary The Food Runner waits for orders to come from servers from point-of-sale computers in the dining room into the kitchen and waits for orders on the receipt’s printers on the front of the cook line and assembles the orders in the sequence served. Supervisory Responsibilities: • None Duties/Responsibilities: • Assists servers by delivering the courses of food in sequence to the proper tables, following appetizers, salads or soups, entrees, and then desserts., • Assures the whole table is served completely during each sequence., • Reads all dining room tickets and receipt printer tickets and assembles the orders on trays in the kitchen., • Keeps hot food hot and cold food cold by assembling the trays with cold food first and then adding hot food once done., • Carries the tray of food to the dining room and to the appropriate table and server., • Makes sure to consult with the server as to the pickup and delivery of the second course and then the subsequent courses., • Notifies the Chef if condiments are not properly stocked in the service areas., • Notifies the dishwasher when China or condiment containers are short., • Assist banquet personnel in setting up, serving, and cleaning up after banquet functions., • Polishes silver service items., • Attends pre-service training (line-up meeting)., • Moves tables and chairs as needed for the next member and guest diners., • May reset the tables at end of shift for the next meal period., • Follows CCM mission and values, including providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience., • Other duties as assigned.Requirements: Required Skills/Abilities: • Good people skills, including communication and collaboration., • Well-developed organization skills and ability to develop conceptual alternatives., • Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing activities practices., • Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Club’s operations., • Must be available for emergency and scheduled work requirements on evenings, weekends, or holidays., • Must be available to work flexible shifts and overtime if necessary. Regular and prompt attendance. Education and Experience: • High school diploma or equivalent. Physical Requirements: • Prolonged periods of time standing, frequent bending, kneeling, and reaching., • Must be able to lift up to 25 lbs. at times, with or without accommodation.

Morrison Healthcare Position Title: BENCH EXECUTIVE CHEF Pay Grade: 14 Reports To: SYSTEMS DIRECTOR Salary: $75,000 - $90,000 Other Forms of Compensation: RELOCATION ASSISTANCE Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrit

Chef PositionDirect the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.

Morrison has more than 1,600 registered dietitians and 1,200 executive chefs, and serves more than 600M meals annually. Job Summary** EXECUTIVE CHEF | ORLANDO AREA Morrison Healthcare Great food. Bring your culinary creativity and leadership to Morrison Healthcare! We're looking for a hands-on Ex

Job Summary Working as an Executive Chef** , you are responsible for overseeing all culinary functions for a dining account.

Sous Chef, Executive Sous Chef, Executive Chef, Chef de Cuisine, Kitchen Manager with significant culinary responsibility, or similar roles. This is not a traditional restaurant Sous Chef position.

Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d'oeuvres served. Work directly with the Executive Chef to produce diversified menus for our guests us

Executive Chef and culinary leadership team in the overall operation of the kitchen, ensuring the preparation and execution of high-quality food while maintaining exceptional standards for food safety, sanitation, presentation, and service. The Sous Chef provides leadership and direction to culinary

Lead daily kitchen operations and support the Chef de Cuisine.

Position Title: FLOATING EXECUTIVE CHEF Pay Grade: 14 Reports To: RVP Salary: $75,000 - $95,000 Other Forms of Compensation: RELOCATION ASSISTANCE Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. SIGN ON BONUS! Salary $60k - $65k Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Ex

Morrison Healthcare Position Title: FLOATING EXECUTIVE CHEF Pay Grade: 14 Reports To: RVP Salary: $75,000 - $95,000 Other Forms of Compensation: RELOCATION ASSISTANCE Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutrition servic

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. SIGN ON BONUS! Salary $60k - $65k Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Ex

The Chef de Cuisine will have a minimum 2 years as either Sous Chef or Chef de Cuisine in a top tier Restaurant or Hotel (previous Chef de Cuisine experience preferred). The Chef de Cuisine must be an excellent chef and demonstrate proper cooking technique of fish, meats, sauces, and vegetables in a

Morrison Healthcare is seeking a hands-on Floating Executive Chef to lead the Orlando-area kitchens within the Florida region, with flexibility to travel to accounts.

Job Summary Senior Executive Chef - Macon, GA Salary: $100K-$115K + Relocation Assistance Morrison Healthcare is looking for a strong Senior Executive Chef to lead a high-volume culinary operation in Macon, GA. Executive Chef Pay Grade: 16 Reports To: Sr. Morrison has more than 1,600 re

The Chef de Cuisine will have a minimum 2 years as either Sous Chef or Chef de Cuisine in a top tier Restaurant or Hotel (previous Chef de Cuisine experience preferred). The Chef de Cuisine will be responsible for other job-related duties as required by chef de cuisine or executive chef. The Chef de

The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.

Dauphins is a part of the Aloha Hospitality International restaurant group.Aloha Hospitality is an Alabama based company whose team recently celebrated their 40th anniversary.The Aloha Group includes award winning restaurants including Baumhower's Victory Grille, Dauphins, Las Floriditas and Wingfin

Job Summary Senior Executive Chef - Morrison Healthcare Gainesville, FL | $115,000-$125,000 + Relocation Assistance Ready to take your culinary career to the next level? Morrison Healthcare is seeking an experienced Senior Executive Chef** to lead culinary operations at one of our la

Hibachi ChefPrep fresh soup, salad, veggies, meats and seafood each day according to the prep list. Keep chef cart and utensils clean and sanitized.

Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation,

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free uniforms, • Opportunity for advancement, • Training & development About Us: BBB was founded in 2008 by James Beard award-winning and Michelin-recommended chef John Currence with a mission to elevate the most important meal of the day. It is our goal and expectation to provide the finest and highest quality food, drink and service to every guest who passes through our doors. We commit ourselves to inspire excellence in all our staff members through intentional communication, education and exceptional hospitality. We are open 7 days a week to serve lunch, brunch, cocktails and full service catering. **Estimated starting pay: $13 per hour + tips Position Summary: The Host is the first and last point of contact for our guests, responsible for creating a welcoming atmosphere and ensuring a clean, comfortable dining environment. This dual role combines greeting and seating guests with supporting the service team through table resets, cleaning, and maintaining the flow of the restaurant. Key Responsibilities: • Warmly greet guests and manage the waitlist with professionalism and friendliness., • Accurately quote wait times and communicate seating availability., • Escort guests to tables and provide menus., • Assist in answering phones, taking reservations, and handling to-go orders when needed., • Clear, sanitize, and reset tables quickly and efficiently., • Assist servers with delivering food, refilling drinks, and pre-bussing when necessary., • Maintain cleanliness and organization of the dining area, host stand, and restrooms., • Support overall team operations to keep service running smoothly. Key Qualifications • Friendly, outgoing personality with strong customer service skills., • Ability to work in a fast-paced environment with a positive attitude., • Attention to detail and commitment to cleanliness and safety standards., • Reliable and punctual; must be available to work mornings, weekends, and holidays., • Previous restaurant or hospitality experience is a plus, but not required - willing to train the right candidate., • Availability to work flexible hours, including nights, weekends, and holidays., • Capable of safely carrying food and beverages and ensuring proper handling of all equipment and utensils., • Strong communication skills, with the capability to follow and understand both written and spoken instructions., • Able to effectively manage multiple tasks in a high-pressure environment., • Comfortable working in tight spaces with varying noise levels and temperatures., • Physical ability to stand and walk throughout the duration of the shift, carry weights of up to 50 pounds, and navigate potential tripping hazards.

Baumhower's Victory Grille Sous Chef - $45k - $55k + BONUS!!.

Responsible for the overall success of the hotel, ensuring guest satisfaction targets and managing the overall customer experience.This role includes achieving positive associate satisfaction, meeting financial goals, and upholding the property's reputation while maintaining company brand standards.

Since its founding in 1937, Krispy Kreme's focus has remained the same - making fresh doughnuts using our founder's original recipe.The brand's iconic Hot Light lets consumers know when doughnuts are being made in the shop so they can stop in and enjoy them hot, right off the line.Our Team Members a

Responsible for the overall success of the hotel, ensuring guest satisfaction targets and managing the overall customer experience.This role includes achieving positive associate satisfaction, meeting financial goals, and upholding the property's reputation while maintaining company brand standards.

General Manager – Corrugated Packaging Manufacturing.Corrugated Packaging & Manufacturing.An established and growing packaging manufacturing organization is seeking an accomplished.This position represents an opportunity for an experienced manufacturing leader to take responsibility for an establi

Goldfish Swim School | Madison, Alabama.At Goldfish Swim School, work feels like play as you build relationships with your team and meet children and families from all different backgrounds.Every time you step foot in your school, you can create magic moments and enrich lives.We are passionate about

Area Hotel Sales & Account Executive is a unique position that combines the responsibilities of a Hotel Sales Manager, Business Travel Sales Manager, Strategic Account Manager and National Sales Executive.This role owns customer relationships from prospecting through account growth while driving rev

General Manager – Corrugated Packaging Manufacturing.Corrugated Packaging & Manufacturing.Read on to fully understand what this job requires in terms of skills and experience If you are a good match, make an application.An established and growing packaging manufacturing organization is seeking

Area Hotel Sales & Account Executive is a unique position that combines the responsibilities of a Hotel Sales Manager, Business Travel Sales Manager, Strategic Account Manager and National Sales Executive.This role owns customer relationships from prospecting through account growth while driving rev

General Manager – Corrugated Packaging Manufacturing.Corrugated Packaging & Manufacturing.Read on to fully understand what this job requires in terms of skills and experience If you are a good match, make an application.An established and growing packaging manufacturing organization is seeking

Area Hotel Sales & Account Executive is a unique position that combines the responsibilities of a Hotel Sales Manager, Business Travel Sales Manager, Strategic Account Manager and National Sales Executive.This role owns customer relationships from prospecting through account growth while driving rev

General Manager – Vending, Micro Markets & Office Coffee Services (OCS).Lead day-to-day performance, develop a strong team, strengthen client partnerships, and drive measurable growth and profitability across the business.Oversee daily operations across vending, micro markets, and OCS, including w