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Job Description We are looking for a Restaurant Sous Chef to join our scratch kitchen team. Reporting to the Executive Chef and Head Chef, the Sous Chef provides supportive leadership across breakfast, brunch, and dinner service. This role frequently assumes kitchen leadership in the chef’s absence, coordinates daily operations, supports food quality and presentation, and helps ensure the team delivers consistent, high-quality service. Responsibilities • Supervise daily kitchen operations and coordinate station flow across breakfast, brunch, and dinner service., • Step in to cook or cover stations that fall behind during service., • Train, mentor, and assign tasks to line cooks and prep cooks., • Monitor food preparation, plating, presentation, and overall quality., • Enforce sanitation, hygiene, and workplace safety standards., • Manage inventory, receive deliveries, and monitor stock levels., • Support food cost control and waste reduction initiatives., • Use the integrated restaurant management system to support daily operations and frequently lead the kitchen in the chef’s absence. Preferred Qualifications • 4+ years of experience in professional kitchen operations., • Culinary degree or diploma., • Food Protection Manager certification., • ServSafe Food Handler certification., • Experience with menu execution, food preparation, expediting, inventory control, food costing, and sanitation standards., • Demonstrated kitchen leadership, team training, decision-making, and time management skills.

Job Description The Buckhead Life Restaurant Group is seeking talented and experienced Sous Chef candidates to join our culinary team at Chops Boca Raton. If you are passionate about excellence, dedicated to craftsmanship, and ready to grow with a nationally acclaimed restaurant group, we want to meet you. About the Role We are looking for driven culinary leaders with a minimum of 2 years of management experience in a respected fine dining environment. Candidates should demonstrate strong culinary fundamentals, team leadership skills, and a commitment to delivering exceptional guest experiences. Our kitchens specialize in: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood and prime meats, • Local, seasonal ingredients prepared with precision and care Experience with fish cutting and butchering is a strong plus. Who We Are Buckhead Life Restaurant Group is home to some of the most acclaimed dining destinations in Atlanta and South Florida. Each concept is distinct, chef-driven, and recognized for excellence: Kyma – Modern Mediterranean • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • Chef Pano Karatassos “Reader’s Choice: Best Chef in Atlanta” by The Atlantan, • “Best of Atlanta: Best Seafood” – INsite Magazine Bistro Niko – Classic French brasserie • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Reader’s Pick: Best of ATL” – Creative Loafing Chops Lobster Bar – Prime steaks & seafood • “Best of Atlanta: Best Steaks” – INsite Magazine, • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants: #6” – Jezebel City Fish Market – Award-winning seafood • “Diner’s Choice Award” – OpenTable, • “Award of Excellence” – Wine Spectator, • “Certificate of Excellence” - TripAdvsor The Atlanta Fish Market – American seafood institution • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Atlanta’s Best Lobster Roll” - Zagat Pricci – Contemporary Italian • “Atlanta’s Top 25 Restaurants” – Atlanta Business Chronicle, • “100 Hottest Restaurants” – Jezebel Magazine, • “Award of Excellence” – Wine Spectator Lobster Bar Sea Grille – Seafood & prime steaks • “Top 7 New Recommended Spots” – Sun-Sentinel, • “Critic’s Pick for Best Seafood Restaurant” – New Times Broward-Palm Beach, • “Best Seafood Restaurant” – New Times Broward-Palm Beach Buckhead Bread Company & Corner Café • “Top 25 Restaurants in Atlanta” – Atlanta Business Chronicle, • “Certificate of Excellence” – TripAdvisor, • “Best Brunch in Atlanta” – OpenTable Our restaurants have earned extensive national recognition, including multiple Esquire “Best New Restaurant” awards and top ratings across their categories. What We Offer • A thriving, professional environment that values growth and internal promotion, • Mentorship from industry-leading chefs and operators, • Competitive compensation, • Opportunities across multiple high-profile concepts Candidate Requirements • Minimum 2 years of management experience in fine dining, • Strong culinary skills and kitchen leadership, • Excellent professional references required, • Passion, consistency, and commitment to excellence How to Apply Visit www.buckheadrestaurants.com to learn more about our restaurants and apply online. We look forward to welcoming you to the Buckhead Life Restaurant Group team—where culinary careers are built and excellence is the standard.

Job DescriptionBenefits: • Free uniforms, • Training & development NOW HIRING – FULL-TIME PRE-COOK / KITCHEN PRODUCTION LEADWorld Famous We are looking for an experienced, responsible, and bilingual Pre-Cook / Kitchen Production Lead to become a key member of our kitchen team and work as the right-hand person to our Head Chef. This is a FULL-TIME position, Monday through Saturday. Candidates must be available to work morning through afternoon shifts on all required days. Schedule • Full-Time Position, • Monday through Saturday, • Morning through afternoon shifts, • Availability Monday–Saturday is REQUIRED Requirements • 18 years or older, • Bilingual English & Spanish – REQUIRED, • Previous kitchen/prep experience – REQUIRED, • Leadership and strong communication skills, • Responsible, dependable, organized, and punctual, • Strong attention to detail and food quality, • Ability to work efficiently in a fast-paced environment, • Must work well with a team and lead by example, • Must be willing to learn, receive feedback, and follow company standards Key Responsibilities • Work directly with the Head Chef on daily production, • Help organize and supervise the production team, • Ensure recipes, portions, preparation methods, and quality standards are followed, • Monitor food quality, consistency, cleanliness, and organization, • Ensure production is completed correctly and on time, • Identify and communicate production issues or shortages, • Be prepared to take responsibility for production when the Head Chef is unavailable, • Maintain company standards for food safety, cleanliness, and professionalism Who We're Looking For We are looking for someone who is experienced, dependable, detail-oriented, and ready to take on responsibility. This person should have leadership potential while also being willing to learn and receive guidance. Our goal is to find someone who can grow with the company, earn the trust of our Head Chef and management, and become a dependable leader within our production team. Position: Full-Time Pre-Cook / Kitchen Production Lead Schedule: Monday–Saturday | Morning–Afternoon Languages: English & Spanish – REQUIRED Experience: Kitchen/Prep Experience – REQUIRED If you have the experience, availability, leadership skills, and desire to grow with our company, we encourage you to apply.

Job Description Appodeal is a dynamic US-based product company with a truly global presence. We have offices in Warsaw, Barcelona and Parkland (FL), along with remote team members located around the world. Our company thrives on diversity, collaboration, and innovation, making us a leader in the mobile app monetization space. Why Appodeal? At Appodeal, we're more than just a company—we're a team united by a common mission: Help people discover and grow their talents through products that enable successful mobile app businesses! We take pride in our cutting-edge product and our internationally dispersed team of talented professionals. Here's what we value, and what we hope you do too: • Continuous Learning and Growth: We are passionate about learning, growing personally, and building rewarding careers., • Making an Impact: We are committed to building a history-defining company that leaves a lasting impact on the mobile app industry., • Solving Exciting Challenges: We tackle complex problems every day, supported by a team of world-class professionals and mentors., • Enjoying the Journey: We believe in having fun while working toward our goals.About the Role We're hiring an Office Manager to join our Parkland office. As an Office Manager you keep this place running: the daily condition of every room and system, the vendors and the landlord, food and supplies, the equipment and screens, the logistics of every visit, and the calendar of events that gives the office its social life. There is also a building job inside this one - nothing here is automated yet. There is no tool that reorders supplies, chases vendors, reminds you about birthdays, restarts the screens or passes the team's feedback to our chef, and the office's own reporting is put together by hand. Setting that up is part of the role, and a good place to start is an automatic count of the things that were not caught in time. What stays with a person is everything that needs someone in the building: walking the space before the day begins, being there when the AC technician arrives, setting up a room, welcoming a visitor, noticing the thing no system is watching. If you enjoy shaping things that are still taking form, there is plenty of room here. Key Responsibilities 1. Daily condition of the office • Walk the building every morning before core hours against a documented checklist: every room, plus electrical, Wi-Fi and technology, plumbing, access and air conditioning., • Turn anything failing into a task for the handyman or a vendor ticket the same morning., • Keep the kitchen, bathrooms, gym and outdoor areas to our standard, with a little buffer on the items people notice straight away. 1. Vendors, landlord and repairs • Choose and manage the vendors the office works with: air conditioning, pool, landscaping, electrical, gate, security, cleaning and grounds., • See every ticket through to a close: an owner, a date, someone on site for the visit, a check that the work was done well, and the invoice filed., • Hold the relationship with the landlord for repairs and payments, and support a lease renewal or a possible office move. 1. Equipment and technology • Own the state of the office equipment: screens and dashboards, the video portal, meeting-room AV, and access credentials., • Work closely with the on-site handyman, who is hands-on with much of the technical setup and systems, while remaining the person who owns the overall picture. 1. Food, kitchen and supplies • Send meal counts to the office chef on schedule and adjust them as the week changes., • Order supplies for the kitchen, bathrooms, gym, laundry and printing, and keep stock ahead of demand., • Choose office food suppliers and catering, including finding alternatives when the team's feedback points that way. 1. Leadership sessions, QBRs and visitors • Run the ground logistics for every visit: rooms, AV, meals through the day, arrivals and access., • Get in touch with each visitor beforehand with the address, hotel options, timings and what to expect on site., • Put the whole logistics plan in the calendars of the visitors. 1. Team calendar, events and culture • Plan the year ahead: birthdays, seasonal holidays and office decoration, Friendsgiving, Christmas and gift exchanges, with the lead times each of them needs., • Organize team activities people actually want — wakeboarding, cooking classes, concerts and similar — and company volunteering, where employees give their time., • Partner with the office managers in Poland and Barcelona on shared events and practices. 1. Automation and measurement • Set up and run the office's own reporting, including a count of the issues that were not caught in time, produced automatically rather than by hand., • Automate the repetitive coordination: reordering, reminders, vendor scheduling, equipment checks, and feedback between the team and the chef., • Keep the office standard, vendor register and documentation up-to-date in Confluence. 1. Budget and spend • Track office spend, keep purchases within agreed limits, and flag where the office is overpaying., • Act straight away in an emergency within an agreed limit, and route larger commitments through your manager.What We're Looking For, • Three or more years in office management, facilities, executive support or hospitality, with direct experience running a site or a residence to a high standard., • Evidence of having owned a place end to end — a vendor tracker or system you built, a budget you held, an event you ran from start to finish for senior people., • Hospitality sense and exceptional attention to detail. You look at a catered table and see that it needs plates, napkins, serving spoons in each dish, drinks and ice, without anyone mentioning it., • Real comfort with AI tools. Practical hands-on use of AI tools in office, facilities or executive-support work: which specific workflows you improved, what results it produced, and how you checked the output was right., • Comfort working with numbers and dashboards. You can pull together spend and office data, check it, and explain simply what it shows to someone who has not looked at it., • Follow-through without reminders. You close loops nobody is watching., • Proactive planning in weeks and months, not days., • Clear, warm communication, including with senior people, and good judgement about when not to interrupt., • Fluent English, written and spoken., • Confident with Google Workspace, Zoom, office dashboards, password managers, Atlassian (Jira and Confluence) and meeting tools such as Fellow — or able to pick them up quickly., • Based in or willing to relocate to the Parkland area, and available for occasional evening and weekend work. Nice to Have • A background in luxury hospitality or private-client service., • Curiosity about automation and the basics of how software and scripts work., • Russian, in addition to English. Not required; the office runs in English., • Experience preparing a site for severe weather, or willingness to learn it.Location and Travel Parkland, Florida - on site in Parkland five days a week. No business travel. A driver's licence and your own car are strongly preferred. With an outstanding product and a mission that excites and inspires, Appodeal offers a unique opportunity to make an impact while being part of an amazing team. Join us and help shape the future of mobile app success!

Job Description We are seeking a Pastry Chef to join our team at City Fish Market! City Fish Market offers a wide selection of expertly-prepared, fresh fish and seafood, accompanied by a nautical ambiance next to a lake in Boca Raton, Florida. Our menus have a great variety of dishes from seafood classics such as Fish & Chips, Jumbo Lump Crab Cakes, to a wide selection of fresh catch that can be prepared to guests taste. Responsibilities: • Oversee day-to-day culinary operations of desserts, pastries, and baked goods, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items and specials, • Standardize recipes and plate presentations, • Work with management to create exceptional guest experience Qualifications: • 2 years Previous experience in culinary arts with expertise in the pastry station., • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced, fine dining environment

Job Description Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401(k), • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Paid Parking The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together. Naked Farmer participates in E-Verify to confirm employment eligibility for all newly hired employees.

Job Description Established restaurant in Weston, a high-energy, elegant Italian restaurant, is looking for a strong, practical experience Executive Chef to run the day-to-day operations. Hospitality first, elevated F&B, SOP & top-line focused, proven record of financial excellence in a standalone restaurant group. Passion for training and development. Taking also into consideration a seasoned Sous Chef ready for the next step in their career. Growth potential with an established Company. Primary Job Duties: • Oversee all culinary and operational functions to ensure high-quality food preparation, presentation, service standards, and cleanliness across all production and service areas, • Maintain consistency of food quality and ensure compliance with sanitation, food safety, and local regulations, • Develop recipes, portion standards, and menus aligned with brand standards, customer preferences, and budget constraints; support plate presentation and special event/menu planning, • Manage, hire, train, and oversee performance of all department employees; identify training needs and implement effective programs, • Control food and beverage costs in line with company COGS goals while managing budgets, margins, and financial projections, • Oversee purchasing, inventory management, and receiving to ensure accuracy, cost efficiency, and proper stock levels, • Ensure employees are equipped with proper uniforms, tools, and resources to perform their roles effectively, • Assist in the execution of events, catering, and off-site functions, • Monitor equipment functionality, report malfunctions, and coordinate maintenance as needed, • Prepare operational reports, analyze performance trends, and provide recommendations for improvement, • Participate in management meetings to review operations, historical data, and forecasts, • Maintain required certifications (Food Manager, Alcohol) and ensure adherence to all company policies, procedures, and systems, • Utilize relevant systems and software, including POS, payroll, restaurant management tools, and MS Office, • Perform additional duties as needed to support efficient and successful business operations Minimum Qualifications: • Culinary Degree preferred; Minimum of three to five years of kitchen management experience required, preferably in high volume hotels or restaurants., • Bilingual preferred. English fluency required. Spanish/Italian preferred., • Exceptional proven ability of kitchen management skills., • Must have strong customer minded mentality for maintaining quality standards., • Must have strong team orientation., • Ability in delegating responsibilities and monitoring progress., • Great communication and leadership skills., • High level of standard in regard to quality control., • Travel required., • Prior experience training, purchasing, and managing budgets., • Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS)., • Flexible and long hours required; required to work varying schedules to reflect the business needs of the restaurant., • Availability to work all holidays, nights, and weekends. Benefits: • Salary $80k to $90k + bonus on sales and COGS., • Heath, dental, and vision insurance., • Paid time off accrual., • Discounted rate., • Life Insurance., • Growth Opportunity!

Job Description Overview Opportunity: Executive Chef The Dalmar is hiring an Executive Chef to lead kitchen operations and culinary strategy. This role requires a leader focused on food quality and sustainability standards to drive property performance. You will direct the kitchen team while managing guest service expectations and rigorous quality controls. Your Growth Path Director of Food & Beverage – Regional Director of Food & Beverage Your Focus • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Establish priorities and assign production and preparation tasks to staff to execute., • Review daily menu specials, banquet event orders and inventory food items for daily use., • Requisition day’s supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel., • Ensure quality of products received., • Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up., • Ensure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, plating guides and photography are posted and current. • Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards.Develop new menu items, test and write recipes. • Observe guest reactions and confer with service staff to ensure guest satisfaction., • Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies., • Assist catering department with developing special menus for functions; meet with clients as requested., • Review sales and food cost daily and ensure that excess items are utilized efficiently., • Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef., • Expertise in food product, presentation, quality and preparation along with menu concept and design. Work Environment and Context • Work schedule varies and will include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionJob Overview:We are looking for a creative Pastry Chef to join our award-winning, high-volume waterfront operation. To be responsible for crafting delicious desserts and confectionery ensuring exceptional, quality, taste, and presentation. In this role you will develop dessert menus, create recipes, manage inventory and food cost for both Shooters Waterfront and Grateful Palate, our events and catering company. To be successful in this role you must be well-versed in the culinary arts and adhere to strict standards of hygiene and cleanliness. You must be able to effectively communicate and lead a pastry team. Essential Duties and Responsibilities: (other duties may be assigned) • Design, test, and execute dessert menus that align with the restaurant's concept and seasonal availability., • Prepare and bake a wide range of desserts including cakes, pastries, tarts, and specialty items., • Monitor and maintain consistent food quality and presentation standards., • Train and supervise pastry team members, as applicable., • Manage inventory and order ingredients and supplies while minimizing waste., • Ensure all kitchen equipment is maintained and cleaned according to safety and sanitation standards., • Stay updated with current pastry trends and incorporate new techniques and ideas into the kitchen., • Collaborate with the Culinary Director to integrate desserts into the full menu., • Maintain cost control and contribute to food cost and labor targets., • Ensure compliance with all food handling and sanitation regulations. Required Qualifications/Skills: • Degree or certification in culinary arts, pastry, or related field preferred., • Experience in hotel, banquet, or catering environments required., • Ensure all pastries are consistent and up to our standards., • Expertise in a variety of baking techniques and the pastry-making process., • Creative ability with artistic skill in decorating cakes and other desserts., • Keen attention to detail and quality., • In-depth knowledge of sanitation principles, food preparation, and nutrition., • Flexible working hours, including weekends and evenings, when necessary., • Capable of working in a fast-paced, high-volume production environment., • Strong leadership and team management skills. Effective communication. Shooters Waterfront is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Description We are seeking a dedicated, skilled Personal Chef & Senior Caregiver to assist an elderly client and family. This role is ideal for an experienced cook or chef who also has hands-on caregiver experience and a compassionate approach to senior care. You will be responsible for preparing high-quality, delicious meals while providing attentive in-home care and companionship. Shift: Day Shift, Weekends (Friday through Sunday). 11am to 7pm Work Setting: Private home environment. Responsibilities: Meal Preparation & Cooking: Plan, prepare, and serve high-quality, healthy meals tailored to senior nutritional needs and family preferences. Ensure dinner is ready on schedule (around 6:00 PM). Elderly Care & Assistance: Provide compassionate, non-medical caregiving support, assistance with daily living, and attentive companionship. Kitchen & Household Care: Maintain a clean, safe, and hygienic kitchen environment, including grocery management and post-meal cleanup. Safety & Support: Ensure a secure and comfortable home environment throughout the day shift. Qualifications & Requirements Practical experience working as a Caregiver for seniors. Strong culinary skills with the ability to prepare wholesome family meals. Reliable, warm, patient, and punctual. Powered by JazzHR 1BizFy5qlM

Job Description Head Chef – Pompano, FL Location: On-Site – Pompano Beach, Florida Department: Operations Reports to: DOO Schedule: 10 hour days - 4 days a week Status: Salary, Full-Time Compensation: Competitive salary, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey. Our Pompano facility focuses on Substance use disorder services while emphasizing the importance of nutritious and comforting meals that contribute to the healing process. We strive to create a therapeutic environment, ensuring our clients receive high-quality food service that adheres to their individual dietary needs. Position Overview We are looking for an experienced and passionate Head Chef to lead our kitchen team at the Pompano, FL facility. The Head Chef will be responsible for the overall culinary operations, ensuring the preparation and presentation of balanced meals while fostering a supportive environment for both clients and staff. This role requires strong leadership skills, creativity in menu design, and a commitment to excellence. This is a full-time position with competitive salary and opportunities for professional development. Key Responsibilities • Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness, • Supervise, mentor, and train kitchen staff to uphold food quality and safety standards, • Ensure efficient kitchen operations, including inventory management, food ordering, and cost control, • Maintain compliance with health and safety regulations, ensuring a clean and safe working environment, • Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans, • Maintain food temperature logs and ensure quality control measures are consistently followed, • Foster a positive, team-oriented kitchen environment that values creativity and respect Requirements • Required Experience, • Prior experience in food service within a healthcare setting or large group catering environment is essential., • Food Manager Certificate Benefits Boca Recovery Center offers a comprehensive benefits package, including: • Health Insurance, • Retirement Plans, • Disability Coverage, • Paid Time Off, • Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

Job DescriptionJob Overview:Shooters Waterfront is looking to take on creative and experience Pastry Cook to join our award-winning waterfront operation. We are hiring a Pastry Cook to join our team! Reports to: Pastry Chef. Essential Duties and Responsibilities: (other duties may be assigned) • The ideal candidate will be well-versed in pastry arts with a passion for sweet and delicious creations., • Set up and stock stations with all necessary supplies., • Prepare baked goods for service, baked in cooperation with buffet, a la carte, and banquet., • Clean up station and take care of leftover dessert., • Assist in stocking inventory appropriately., • Ensure the baked goods come out in high quality and timely fashion., • Comply with sanitation regulations and safety standards. Required Qualifications/Skills: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • High school diploma or general education degree (GED) and a minimum of one year of related experience and/or training., • Proven baking and production experience, including experience as prep. A la cart dessert., • Excellent understanding of various baking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with industry's best practices., • Must have cake decorating skills, clean & sharp cut for cakes., • Must be able to work independently., • Must be able to follow exact recipes and procedures., • Must be available to work weekends and all holidays., • Must have excellent organization and communication skills., • Ensure all pastries are consistent and up to our standards., • Must possess reliable transportation., • Reliable, consistent work attendance is a requirement and essential function of this position. Wage is dependent upon skills and experience. Shooters Waterfront is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Description We are seeking a Stir Fry Wok Chef to join our team. Prior Thai or Asian cuisine experience is a plus! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base and help establish the restaurant's brand and reputation by recreating our master chefs Thai dishes. Responsibilities: • Work in day-to-day culinary operations, • Prep food, sauces and fulfill kitchen orders, • Check freshness and quality of ingredients, • Assist in the preparation of appetizers and soups, • Standardize recipes and plate presentations as directed, • Work with management to create a memorable experience for our guests Qualifications: • Previous experience in culinary arts, wok cooking, or other related fields, • Knowledge of Thai Cuisine, Wok & Stir Fry cooking a plus, • Passion for food and cooking techniques, • Bilingual, Spanish & English a plus, • Ability to multitask in a fast-paced environment\nCompany Description Thai Meal is a small, fast paced and successful restaurant that has an average Google rating of 4.6 - 4.8 with hundreds of 5 Star reviews. We pride ourselves in bringing the true flavor of Thai cuisine to our family of patrons as well as being the only Thai restaurant in the area that offers an extensive vegan option. Thai Meal has been in operation over 10 years and has a huge following of regular customers. We are open Mon-Sat. and closed Sundays, Xmas Eve, Xmas Day, New Years Eve and New Years Day as well as Memorial, Labor Day and July 4th. We believe that holiday and family time is important and do our best to nurture this belief. Our team is happy and healthy because we care! Thai Meal is a small, fast paced and successful restaurant that has an average Google rating of 4.6 - 4.8 with hundreds of 5 Star reviews. We pride ourselves in bringing the true flavor of Thai cuisine to our family of patrons as well as being the only Thai restaurant in the area that offers an extensive vegan option. Thai Meal has been in operation over 10 years and has a huge following of regular customers. We are open Mon-Sat. and closed Sundays, Xmas Eve, Xmas Day, New Years Eve and New Years Day as well as Memorial, Labor Day and July 4th. We believe that holiday and family time is important and do our best to nurture this belief. Our team is happy and healthy because we care!

Job DescriptionJoin Our Culinary Team as a Chef at Dukunoo Blue Restaurant! Are you a skilled and certified culinary professional looking to make your mark in an exciting, brand-new restaurant? Dukunoo Blue Restaurant and Dukunoo Blue Coffee Bar are coming soon to the vibrant Sawgrass community, and we’re on the lookout for a talented Chef to help us create unforgettable dining experiences. If you’re serious, efficient, and passionate about your craft, we want to hear from you! What You’ll Be Doing As a Chef at Dukunoo Blue, you’ll play a pivotal role in shaping our menu and ensuring every dish meets the highest standards of quality and flavor. Your responsibilities will include: • Preparing and presenting dishes with precision and creativity., • Managing kitchen operations to maintain efficiency and consistency., • Ensuring compliance with food safety and sanitation standards., • Collaborating with the team to develop and refine menu offerings., • Supervising kitchen staff and fostering a positive, productive work environment.What We’re Looking For To thrive in this role, you’ll need to bring a combination of experience, skills, and certifications, including: • 3 years of professional culinary experience in a fast-paced kitchen environment., • Manager’s ServSafe Certification (required)., • Strong organizational and time-management skills., • A passion for delivering exceptional food and dining experiences., • The ability to lead and inspire a team.What We Offer At Dukunoo Blue, we believe in taking care of our team as much as we care for our guests. As part of our team, you’ll enjoy: • 1 week of paid vacation to recharge and relax.Who We Are Dukunoo Blue Restaurant and Dukunoo Blue Coffee Bar are more than just dining spots—we’re a celebration of flavors, community, and hospitality. As a brand-new addition to the Sawgrass area, we’re committed to creating a welcoming and dynamic environment for both our guests and our team. We value hard work, creativity, and a shared passion for excellence. Ready to Join Us? If you’re ready to bring your culinary expertise to a fresh, exciting venture, we’d love to hear from you! Apply today and take the next step in your career with Dukunoo Blue. Let’s create something amazing together! 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 Overview Sparrow General Manager The Dalmar & Element Hotel in downtown Fort Lauderdale is looking for an energetic and professional Sparrow General Manager to lead their vibrant team at Sparrow Rooftop. The Sparrow General Manager is responsible for smooth and efficient daily operation of the Sparrow Rooftop Bar through effective supervision and staff development, while ensuring guest satisfaction and adherence to established brand standards. This is a working, “hands-on” position, and the hours may vary depending on business needs. The Dalmar | Fort Lauderdale Luxury Hotels | Official Site Sparrow Fort Lauderdale | Official Site The Dalmar & Element Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. Essential Functions • In concert with the General Manager of the Dalmar & Element Hotel and the Director of Food & Beverage, provide daily event oversight to Sparrow’s operation, guests, and staff., • Maximize company profitability with a target margin of 20%; establish and monitor financial controls; facilitate deposits and payroll to Company; develop and implement strategies to increase year over year sales., • Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service. offerings; build relationships with preferred patrons; maintain good community relations., • Ensure nightly reports are sent out each evening – respond to all immediate action items noted in reports., • Supervises order taking and delivery to guests in safe and efficient compliance with policies and procedures, brand standards, and federal, state and local regulations., • Supervises guest checks and payment collection in compliance with cash handling, credit card transactions, room charge processing, and accounting policies and procedures., • Supervises and provides oversight to the floor staff to insure the highest quality of guest service is achieved., • Ensures that the staff is well trained and uses continuous improvement motivational techniques to insure and engaged team., • Maintain effective communication with GM of Hotel, Director of Food & Beverage, Chef and Culinary team members, Head Bartenders, Food & Beverage Leaders, and all staff. This includes a weekly operations meeting covering any changes, scheduling, updates, goals, and expectations for the following week., • Schedules the team effectively, taking into account peaks and valleys in service and schedules accordingly., • Work with service staff to insure tip out is completed nightly., • Insure highest standards of quality control. If you would not eat nor drink it, do not serve it unless to the hotel standards., • Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management., • Reports any deviations from policies, procedures, brand standards and regulations to management., • Complies with all guest service basics such as uniforms, name tags and proper guest greeting., • Knowledgeable on hotel facilities and services to assist guests as appropriate., • Ensures all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations., • Impresses guests with quality and timely service in a pleasant and friendly manner. Must be able to work varying schedules based on business demand., • Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested., • Consistent professional and positive attitude and actions when communicating with guests and associates., • Ensure maintenance problems are promptly reported through proper channels., • Practice safe work habits and comply with sanitary, safety, security and emergency procedures., • Write shift reports including reports on any incidents of theft, accidents or injuries when assigned., • Respond to guest requests, concerns and problems to ensure guest satisfaction., • Report any incidents of guest dissatisfaction or other matters of significance to manager so that corrective measures may be taken., • Any other tasks/duties as requested by management. Education and Experience • Two- or Four-year college degree in Business or Hospitality Management preferred, or five or more years of related hospitality experience., • Familiarity with hospitality industry practices., • Education in hotel/restaurant management or related major preferred., • Ability to effectively and efficiently supervise staff, daily operations and resolve operational problems in compliance with policies and procedures., • Ability to appropriately interview, hire, schedule, motivate, train, monitor, and address staff performance., • Ability to multi-task when involved in floor management., • Knowledge of and ability to follow proper food and beverage ordering, handling, transportation, and service., • Ability to understand and comply with federal, state and local serving guidelines., • Ability to timely compile facts/figures, identify, investigate and resolve matters., • Attention to details, good organizational skills and efficient time management., • Ability to follow an appropriate course of action based on policies and procedures., • Ability to operate a computer, phone and other office equipment., • Familiarity with Aloha POS system and payroll processes preferred., • Attention to details, good organizational skills and efficient time management., • Ability to follow an appropriate course of action based on policies and procedures., • Ability to work in a fast-paced environment, sometimes under pressure, while simultaneously handling competing and changing priorities. Our Perks • Competitive Salary, • Paid Time Off, • Medical, Dental, Vision health insurance, • Robust supplemental insurance for Life, AD&D, Pets, legal and more, • Wellness programs for mental, physical, and financial wellness, • Hotel and travel discounts, • Generous retirement/401k benefits, • Education and professional development, • Employee lunches and recognition programs

Job Description Assistant Pastry Chef Falsetto Bakery | Falsetto Hospitality Position Summary Falsetto Bakery is seeking a talented and driven Assistant Pastry Chef to join our growing culinary team. This position is ideal for a pastry professional with a strong background in artisan bread production, dough preparation, fermentation, and baking, along with experience in pastry and dessert production. Working closely with our Corporate Pastry Chef and culinary leadership team, the Assistant Pastry Chef will support the daily production of breads, pastries, desserts, and specialty baked goods for Falsetto Hospitality's portfolio of restaurant concepts. The ideal candidate is passionate about the craft of baking, highly organized, consistent, and comfortable working in a fast-paced production environment. Strong bread and dough experience is essential for this role. Requirements/Responsibilities Duties & Responsibilities: Assist with the daily production of artisan breads, pastries, desserts, and specialty baked goods. Prepare and execute a variety of breads and doughs while maintaining consistency in quality, flavor, texture, and appearance. Demonstrate strong knowledge of mixing, shaping, proofing, fermentation, baking temperatures, and dough development. Work with naturally leavened and yeasted doughs and understand proper fermentation techniques and timing. Support the Corporate Pastry Chef with recipe execution, testing, development, and production. Follow established recipes, preparation methods, portioning, and presentation standards. Maintain consistent quality across high-volume production. Monitor proofing, baking, cooling, storage, and handling to ensure products meet Falsetto Hospitality standards. Assist with pastry and dessert preparation as needed. Properly operate and maintain mixers, ovens, proofers, sheeters, and other bakery equipment. Maintain an organized, clean, and sanitary work environment. Follow all food safety, sanitation, and Department of Health requirements. Assist with inventory management, product rotation, ordering, and minimizing waste. Properly label, date, store, and rotate ingredients and finished products. Communicate effectively with the pastry team, chefs, and restaurant operations teams. Assist with training and supporting bakery team members when needed. Maintain a professional attitude and contribute to a positive, collaborative kitchen environment. Perform additional duties as assigned by culinary leadership. Qualifications: 2+ years of professional bakery, pastry, or bread production experience preferred. Strong hands-on experience with artisan bread and dough production required. Knowledge of fermentation, proofing, hydration, shaping, scoring, and baking techniques. Experience with sourdough and naturally leavened breads is highly preferred. Working knowledge of pastry and dessert production. Ability to follow recipes accurately and maintain consistency at scale. Strong attention to detail and commitment to quality. Excellent organization and time-management skills. Ability to work independently as well as part of a team. Comfortable working in a fast-paced, high-volume production environment. Culinary or pastry degree is a plus but not required with equivalent professional experience. Must have flexible availability, including early mornings, weekends, and holidays as needed. Physical Requirements: Ability to stand for extended periods. Ability to lift and carry up to 50 pounds. Ability to work around ovens, mixers, proofers, and other commercial bakery equipment. Ability to perform repetitive tasks associated with mixing, shaping, portioning, and production. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Sous Chef | Leadership & Culinary Excellence Location: Fort Lauderdale, FL Compensation: $75,000 Base Salary + Comprehensive Benefits The Environment: High-Volume, Upscale, Professional & Respectful The Opportunity Are you a disciplined culinary professional who thrives in a high-volume, upscale environment? We are seeking a Sous Chef to join our premier Fort Lauderdale location. This isn't just a position on a line; it's a leadership role in a smooth-operating, high-standard kitchen where professionalism and respect are the foundation of our culture. Working closely with our Executive Chef, you will be a key architect in maintaining our reputation for excellence. If you are looking for a stable, high-energy home where you can grow your culinary career and mentor the next generation of talent, we want to hear from you. What You'll Master Operational Precision: You will assist the Executive Chef in the "business of the kitchen," including precise inventory management, strategic ordering/receiving, and labor-optimized scheduling. Service Leadership: You are the "anchor" during high-volume service, ensuring the kitchen runs smoothly, tickets flow efficiently, and every plate meets our upscale standards. Mentorship & Culture: We pride ourselves on a professional and respectful kitchen. You will lead by example, coaching and developing our culinary team to reach their full potential. Quality Control: You'll maintain rigorous standards for food safety, sanitation, and consistency, ensuring our kitchen remains a benchmark for the industry. The Pedigree (Who You Are) The High-Volume Pro: You have significant experience in upscale, high-volume environments. You understand the "dance" of a busy service and how to keep a team focused and calm under pressure. The Organized Leader: You are as comfortable with a clipboard and a spreadsheet as you are with a chef's knife. You understand that ordering and inventory are the lifelines of a profitable kitchen. The Professional: You believe that a great kitchen is built on respect. You are a communicator who leads with clarity and kindness rather than ego. The Career Climber: You are looking for a company that offers a real path to growth. You have the drive to eventually lead your own kitchen and are ready to put in the work to get there. Why You'll Love Us We offer a workplace where "smooth operations" isn't just a phrase—it's our daily reality. We provide: A Competitive $75,000 Base Salary. Generous Benefits Package (Health, Dental, Vision). A Culture of Respect: No "kitchen nightmares" here—just a professional team of winners. Growth Opportunity: We prioritize internal promotion for our future leadership roles. Ready to Lead in Ft. Lauderdale? If you have the experience, the organizational skills, and the leadership heart to run a world-class kitchen, let's talk.

Job Description Naked Farmer is proud to announce the opening of a new location! Coming soon in 2026! Fort Lauderdale, we cannot wait to serve you! As we prepare to expand into this community, we are seeking dedicated and motivated individuals to join our team. This is an exciting opportunity to be part of a restaurant from the ground up, helping to establish a strong culture, deliver exceptional hospitality, and grow with us as we continue our mission to build a better food system. CHEF OPERATOR Naked Farmer is a pioneering farm-to-table restaurant group with multiple locations across Florida, cooking and serving scratch-made, healthy, and affordable meals. Our restaurants celebrate the seasonality of vegetables and the spirit of innovation, striving to create a sustainable food system that strengthens the connection between farmers and the community. ABOUT THE ROLE: As Chef Operator, you will spearhead a team that is passionate about culinary excellence and guide them towards acquiring new skills in our scratch-based kitchen. Your role is to nurture and cultivate your team, training and mentoring them to become future leaders through daily skill development. You are an achiever with a keen sense for operations, driven by tangible results. In our innovative operation, you are constantly viewing the business through a strategic and systematic lens, aiming to position both yourself and your team for success. Maintaining organization while managing logistics and adopting a visionary approach in a fast-paced environment is crucial to your role as Chef Operator. Our menu is ever-evolving, aligning with the seasons and incorporating new initiatives to enhance our business operations. Your leadership will be pivotal in guiding and delegating tasks, ensuring your team is fully prepared to meet any new challenge head-on. You will communicate culinary standards clearly and motivate your team to strive for a better future in food. You are accountable for maintaining an efficient restaurant operation and providing comprehensive oversight of all Naked Farmer personnel under your leadership. BENEFITS: • Competitive salary and a vibrant work culture, • Profit-sharing incentives, • 401(k), • Annual paid vacation, • Affordable health, dental, and vision insurance, • Opportunities for career progression within our rapidly growing company, • A complimentary Naked Farmer meal daily, • Flexible work schedule, • Paid Parking The next generation of chefs are evolving in Naked Farmer restaurants. As Chef Operator, you hold the premier leadership position, embodying a profound sense of responsibility for your restaurant. In partnership with the Chef de Cuisine, you drive the establishment's success at running efficient restaurants and maintaining a culture that's welcoming, fun and accountable to its team members, guests, and Area Operations Team. Collaborating with our Culinary Director, Controller, and other key restaurant leaders, you ensure the restaurant staff is expertly trained and organized, thus providing our guests with an experience that transcends an delicious meal. YOU WILL: • Oversee the entire restaurant operation, including the management of costs, labor efficiency, guest experience, and driving sales growth., • Inspire, encourage and coach your team to build daily disciplines and behaviors to run an efficient restaurant., • Work closely with the Chef de Cuisine on quality assurance processes and transform guest feedback into actionable insights for continuous improvement., • Spearhead new initiatives and manage their implementation, fostering an entrepreneurial mindset within your team to maintain high engagement and enthusiasm., • Ensure the smooth operational flow of the restaurant by upholding culinary excellence, service quality, and adherence to health protocols., • Handle technological and third-party platform issues proactively, adeptly troubleshooting and managing various operational aspects., • Execute thorough reporting and documentation to deliver consistent updates and insights to the leadership team., • Attain and uphold Department of Health Standards, set an example in cleanliness, and organize the kitchen and service areas effectively., • Lead recruitment efforts, conducting interviews, and overseeing the onboarding process for new team members., • Facilitate pre-shift briefings and team-building events to align your team with the latest updates and goals., • Communicate proficiently across various digital platforms such as Google Drive, Slack, Toast, 7Shifts, Email, etc., ensuring timely correspondence. YOU HAVE: • A passion for real, good food and a genuine interest in culinary practices and skills., • A minimum of 3-4 years of experience in high-volume kitchen management or operational restaurant management with P&L responsibility., • A deep understanding of how to run efficient restaurants., • Demonstrated ability to maintain a strong work ethic and reliability., • Physical capability to perform job duties, including lifting up to 50 pounds, with or without reasonable accommodations., • A team-oriented mindset, valuing the contributions of colleagues and aiming for the restaurant's collective success., • Excellent verbal communication skills and a proactive, positive approach to challenges., • A commitment to delivering outstanding experiences for both employees and guests., • An eye for to detail., • Quick learning ability and adaptability, particularly when it comes to new recipes and seasonal menu changes., • A sense of responsibility in a demanding, high-volume, and high-standard environment. ABOUT NAKED FARMER: Born during a global pandemic, Naked Farmer quickly adapted, delivering fresh food directly from farm to doorstep. Our ethos is founded on resilience, transparency, and telling the story of the farmers behind our local food supply. With a commitment to becoming 100% locally-sourced, we are now embarking on an expansion phase, opening new locations and furthering our mission of transparency in sourcing and cooking while supporting local farmers, communities, and chefs. Currently operating six restaurants in Tampa Bay and South Florida, we are in the process of adding six more across the state over the next 18 months. And yes, all employees enjoy complimentary Naked Farmer meals every day—don't miss out on the sweet potatoes. Join us as we build the future of food together.

The Director of Outlets is responsible for the overall leadership, operational performance, guest experience, and financial results of B Ocean Resort’s food and beverage outlets from a front-of-house perspective. This position provides direct leadership to outlet managers, supervisors, bartenders, servers, hosts, bussers, food runners, and other front-of-house outlet associates. The Director of Outlets does not manage the Executive Chef, Sous Chefs, cooks, stewards, or other culinary associates. Culinary operations remain under the leadership of the Executive Chef. The Director of Outlets works in close partnership with the Executive Chef to ensure strong communication and coordination between front-of-house and back-of-house operations while maintaining clear departmental accountability. The Director of Outlets is expected to maintain a strong presence throughout the resort’s food and beverage outlets, lead by example, develop strong teams, drive revenue and profitability, maintain service standards, and create memorable guest experiences. ESSENTIAL DUTIES & RESPONSIBILITIES Front-of-House Outlet Operations • Provide leadership and operational oversight for all assigned front-of-house food and beverage outlets., • Directly manage outlet managers, supervisors, and front-of-house associates., • Ensure outlets are appropriately staffed, organized, clean, prepared, and ready for each meal period and shift., • Maintain a visible leadership presence during peak business periods, weekends, holidays, special events, and high-occupancy dates., • Conduct daily walkthroughs of outlets to evaluate cleanliness, organization, service readiness, associate performance, and overall guest experience., • Ensure opening, closing, cash-handling, side-work, service, and front-of-house operational procedures are consistently followed., • Monitor guest service flow and immediately address operational challenges that may impact the guest experience., • Ensure appropriate communication between front-of-house and culinary teams., • Review outlet reservations, expected covers, occupancy, events, groups, and forecasts to appropriately prepare front-of-house operations., • Ensure outlet leadership maintains appropriate floor coverage and associate deployment., • Ensure all front-of-house operations remain compliant with resort standards, departmental SOPs, and established service expectations. Partnership with the Executive Chef • Work collaboratively with the Executive Chef to ensure a seamless guest experience between front-of-house and culinary operations., • Communicate expected covers, occupancy, VIPs, groups, events, promotions, and anticipated business levels to Culinary leadership., • Partner with the Executive Chef regarding menu rollouts, specials, service concerns, guest feedback, ticket times, and operational opportunities., • Communicate recurring food quality or presentation feedback received from guests to the Executive Chef., • Coordinate front-of-house readiness for menu changes and new food offerings., • Ensure front-of-house associates receive appropriate menu knowledge and product training in partnership with Culinary leadership., • Participate in joint operational meetings with the Executive Chef as needed., • Maintain clear accountability between front-of-house and culinary functions. The Director of Outlets does not supervise culinary associates or assume responsibility for kitchen staffing, culinary scheduling, food production, kitchen discipline, or culinary performance management. Guest Experience • Maintain a visible presence throughout the outlets and actively engage with guests., • Ensure guests receive professional, welcoming, efficient, and personalized service., • Handle guest concerns and service recovery situations promptly and professionally., • Empower outlet managers and associates to resolve appropriate guest concerns while maintaining accountability., • Monitor guest feedback, online reviews, surveys, and internal comments related to outlet service., • Identify trends in guest feedback and implement corrective action within front-of-house operations., • Communicate culinary-related feedback to the Executive Chef for follow-up., • Promote a hospitality culture where associates anticipate guest needs rather than simply respond to requests., • Ensure VIPs, repeat guests, special occasions, groups, and resort events receive appropriate recognition and service. Leadership & Associate Development • Provide direct leadership, coaching, and support to outlet managers and supervisors., • Establish clear expectations regarding performance, professionalism, attendance, guest service, productivity, and accountability., • Conduct regular leadership meetings and pre-shift communication with outlet teams., • Ensure outlet leaders consistently conduct meaningful pre-shift meetings., • Coach managers and supervisors on leadership, communication, service standards, and performance management., • Partner with Human Resources regarding recruitment, onboarding, training, coaching, corrective action, investigations, and associate relations matters involving front-of-house associates., • Participate in interviewing and selecting qualified front-of-house candidates., • Ensure new front-of-house associates receive structured onboarding and position-specific training., • Identify high-performing associates and develop internal talent for future leadership opportunities., • Provide ongoing coaching and feedback to improve performance., • Ensure performance concerns are addressed promptly, consistently, and appropriately documented., • Promote teamwork, communication, recognition, accountability, and associate engagement., • Ensure leaders maintain professional boundaries and consistently apply resort policies. Financial Performance & Revenue Generation • Take ownership of front-of-house outlet revenue, labor performance, controllable expenses, and overall operational results., • Review daily outlet revenue, covers, average checks, labor costs, discounts, comps, voids, and other relevant operational metrics., • Develop strategies to increase outlet revenue and improve profitability., • Identify opportunities to increase average guest check through appropriate upselling, beverage recommendations, promotions, and service initiatives., • Monitor front-of-house labor scheduling to ensure staffing aligns with business demand and productivity expectations., • Manage overtime and unnecessary front-of-house labor expenses., • Partner with Food & Beverage leadership and Finance to monitor outlet budgets and forecasts., • Review outlet financial results and understand variances to budget and forecast., • Develop action plans when outlets are not meeting revenue, labor, service, or profitability expectations., • Monitor beverage cost and beverage-related operational controls., • Partner with the Executive Chef regarding food-related financial performance while maintaining separate operational accountability., • Support promotions, activations, special events, and revenue-generating programs designed to increase outlet traffic. Beverage Operations • Provide leadership and oversight of beverage operations within assigned outlets., • Ensure bartenders follow established recipes, pouring standards, and beverage presentation expectations., • Monitor liquor, beer, wine, and beverage inventories., • Review beverage cost, inventory variances, waste, comps, spills, and over-pouring., • Maintain appropriate beverage par levels., • Ensure responsible alcohol service standards are consistently followed., • Ensure associates maintain required alcohol service certifications., • Develop opportunities to increase beverage revenue through promotions, featured cocktails, upselling, and associate education., • Maintain appropriate controls surrounding beverage inventory and storage. Service Standards • Establish and enforce clear front-of-house service standards for all outlets., • Ensure associates demonstrate proper hospitality etiquette, menu knowledge, beverage knowledge, suggestive selling, and service sequencing., • Regularly observe associates during service and provide immediate coaching when standards are not met., • Ensure uniform, grooming, appearance, and professionalism standards are maintained., • Ensure dining rooms, bars, service stations, menus, glassware, silverware, and other guest-facing areas meet presentation standards., • Develop and maintain front-of-house SOPs, checklists, service standards, and training materials., • Conduct periodic service audits and operational inspections., • Reinforce the expectation that outlet leaders consistently inspect what is expected. Training • Coordinate and conduct ongoing training for front-of-house outlet associates and leaders., • Ensure associates are properly trained in:, • Guest service standards, • Menu knowledge, • Beverage knowledge, • POS procedures, • Upselling techniques, • Allergy awareness and communication procedures, • Responsible alcohol service, • Guest recovery, • Cash handling, • Opening and closing procedures, • Resort policies and procedures, • Partner with the Executive Chef or designated Culinary leader for food and menu training as appropriate., • Ensure required food handler and responsible alcohol service certifications remain current for applicable front-of-house associates., • Maintain appropriate training documentation., • Evaluate training effectiveness through observation, guest feedback, operational results, and associate performance. Scheduling & Labor Management • Review and approve front-of-house outlet schedules based on occupancy, forecasted covers, group business, events, historical trends, and business needs., • Ensure appropriate staffing levels without excessive labor., • Monitor attendance, tardiness, overtime, missed punches, meal periods, and scheduling concerns for front-of-house associates., • Work with outlet managers to proactively address staffing shortages., • Maintain appropriate management coverage across outlets., • Ensure schedules comply with applicable policies and wage-and-hour requirements., • Coordinate anticipated business volumes with the Executive Chef so Culinary leadership can independently plan kitchen staffing. Food Safety, Sanitation & Compliance • Ensure front-of-house associates follow applicable food safety, sanitation, health department, liquor, and safety requirements., • Maintain cleanliness and sanitation standards throughout dining rooms, bars, service stations, and other front-of-house areas., • Ensure proper handling of food and beverages by front-of-house associates., • Ensure alcohol service policies and responsible service standards are consistently followed., • Ensure associates immediately report safety hazards, accidents, injuries, or incidents., • Partner with Security and Human Resources regarding workplace incidents when appropriate., • Communicate kitchen or culinary sanitation concerns to the Executive Chef for immediate follow-up., • Maintain readiness for health department, brand, ownership, and internal inspections as they relate to front-of-house operations. Inventory & Cost Controls • Oversee beverage inventories and front-of-house operating supplies., • Ensure beverage inventories are completed accurately and according to established schedules., • Monitor beverage usage, variances, waste, breakage, theft, and loss prevention., • Ensure proper controls surrounding complimentary items, voids, discounts, checks, and cash handling., • Maintain appropriate par levels for beverage products, china, glassware, silverware, linens, and front-of-house operating supplies., • Partner with Purchasing and Food & Beverage leadership regarding front-of-house purchasing needs., • Communicate product shortages or operational concerns to appropriate department leaders. Communication & Collaboration • Maintain strong communication with the Executive Chef, Culinary leadership, Banquets, Front Office, Housekeeping, Engineering, Security, Sales, Finance, Human Resources, and other resort departments., • Participate in daily operational meetings and leadership meetings as required., • Review resort occupancy, group activity, events, VIP arrivals, weather conditions, and other factors that may impact outlet operations., • Communicate operational challenges, guest concerns, staffing concerns, and business trends to senior leadership., • Ensure outlet leaders and associates are kept informed of relevant resort updates and operational changes., • Support resort-wide initiatives and special events. LEADERSHIP EXPECTATIONS The Director of Outlets is expected to: • Maintain a strong and visible presence throughout the outlets., • Lead from the floor rather than primarily from an office., • Hold outlet leaders and front-of-house associates accountable while maintaining professionalism and respect., • Address performance concerns promptly., • Demonstrate flexibility and adaptability as business conditions change., • Model a sense of urgency and ownership., • Maintain confidentiality and sound professional judgment., • Support resort leadership decisions and initiatives., • Communicate expectations clearly and consistently., • Follow through on commitments and action items., • Focus on solutions rather than simply identifying problems., • Develop outlet managers and supervisors capable of independently managing their operations., • Maintain a collaborative and respectful partnership with the Executive Chef., • Respect the separation of accountability between front-of-house and culinary leadership., • Continuously seek opportunities to improve guest experience, service execution, associate engagement, revenue, and financial performance. KEY PERFORMANCE INDICATORS Performance may be evaluated based on: • Outlet revenue, • Beverage revenue, • Average guest check, • Front-of-house labor percentage, • Beverage cost, • Outlet profitability, • Guest satisfaction scores, • Online guest feedback, • Service recovery trends, • Front-of-house associate turnover, • Training completion, • Attendance and overtime, • Beverage inventory variances, • Cash-handling compliance, • Responsible alcohol service compliance, • Leadership development, • Achievement of budget and forecast expectations, • Overall front-of-house service execution Qualifications: • Minimum 5 years of progressive food and beverage leadership experience preferred., • Minimum 2–3 years of multi-outlet or senior restaurant management experience preferred., • Resort, hotel, upscale restaurant, or high-volume hospitality experience strongly preferred., • Strong knowledge of front-of-house restaurant and bar operations., • Demonstrated ability to manage multiple outlets and competing operational priorities., • Strong understanding of labor management, budgeting, forecasting, beverage cost, and operational controls., • Strong leadership, coaching, communication, and conflict-resolution skills., • Ability to analyze operational results and implement effective action plans., • Strong guest service and service recovery skills., • Proficiency with POS systems, Microsoft Office, scheduling systems, and hotel technology., • Knowledge of applicable food safety and responsible alcohol service requirements., • Ability to work evenings, weekends, holidays, and varying schedules based on business needs. Benefits We Offer: • Health Benefits: Full medical, dental, and vision coverage., • Retirement Savings: 401(k) plan with company match to help secure your financial future., • Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance., • Professional Development: Opportunities for career advancement, mentorship, and ongoing learning., • Employee Discounts: Discounts on hotel stays and services across PHM properties., • Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle. Performance Hospitality Management (PHM) is an Equal Opportunity Employer (EEO): PHM is committed to diversity, equity, and inclusion in the workplace. We provide equal employment opportunities to all qualified individuals regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. We embrace diversity and are committed to creating an inclusive environment for all employees.

Executive Chef – Upscale Italian Restaurant Boca Raton, Florida | Full-Time | Salary: $180,000 - $220,000 per year About the Opportunity A new upscale Italian restaurant opening in Boca Raton, Florida is seeking an accomplished Executive Chef to lead its culinary program and back-of-house operations. This is a confidential search for an experienced culinary leader with a strong background in upscale or fine-dining Italian cuisine. The Executive Chef will play an integral role in shaping the restaurant’s culinary identity, building the kitchen team, and establishing the standards that will define the guest experience from opening day forward. Key Responsibilities • Lead the overall culinary vision, menu development, and execution., • Create and refine an elevated Italian menu rooted in quality ingredients, authenticity, seasonality, and exceptional presentation., • Recruit, train, mentor, and lead a high-performing back-of-house team., • Establish recipes, plating standards, prep systems, kitchen procedures, and quality controls., • Lead kitchen operations during service and ensure consistency at the highest level., • Manage food cost, labor cost, inventory, purchasing, waste, and vendor relationships., • Source exceptional ingredients and build strong relationships with specialty suppliers., • Partner closely with ownership and front-of-house leadership on the overall restaurant experience., • Maintain outstanding standards for sanitation, organization, food safety, and kitchen operations., • Participate in pre-opening tastings, training, menu refinement, and opening preparation. What We’re Looking For • Proven experience as an Executive Chef or senior culinary leader in an upscale or fine-dining restaurant., • Significant experience with Italian cuisine and a strong understanding of regional Italian cooking, ingredients, and technique., • Demonstrated success developing menus and maintaining exceptional culinary consistency., • Strong command of food cost, labor management, purchasing, inventory, and kitchen financials., • Proven ability to recruit, develop, and retain talented culinary teams., • Hands-on leadership style with exceptional attention to detail., • Experience opening a new restaurant is strongly preferred., • Culinary degree or formal culinary training is preferred but not required. Compensation Base salary: $180,000 - $200,000 per year, commensurate with experience. Hiring Process • Resume/application review and introductory conversation., • Interview with ownership and restaurant leadership., • Final culinary discussion and/or tasting assessment, followed by professional references and offer. All applications and conversations will be handled confidentially. We are seeking a chef who wants to build something exceptional from the ground up and establish a destination for elevated Italian dining in Boca Raton.

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 We are seeking a skilled Line Cook with a passion for culinary arts and hospitality to join our restaurant family! Job description Full-Time Positions with Guaranteed Hours • Part-Time Opportunities Available The Buckhead Life Restaurant Group—home to some of the most acclaimed restaurants in South Florida and Atlanta—is seeking Line Cooks of all experience levels to join our elite culinary teams. Whether you’re an industry veteran or just starting your career, if you bring passion, work ethic, and your own knife, we’ll provide the rest. About the Opportunity We offer full-time positions with guaranteed hours, part-time availability, excellent training, and the chance to work alongside some of the top culinary professionals in the industry. Join Lobster Bar Sea Grille in Ft. Lauderdale Lobster Bar Sea Grille sets the standard for fine dining in Ft. Lauderdale. Our kitchen focuses on: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood, • Precision, technique, and exceptional presentation This is a rare opportunity to work under Executive Chef Jeff Pfeiffer and grow within a restaurant known for excellence. We are seeking career-minded culinary professionals passionate about advancement and long-term success. Responsibilities • Prepare and cook seafood dishes according to established recipes and quality standards, • Manage inventory to ensure ingredient availability and minimize waste, • Operate kitchen equipment including grill, fryer, oven, stove, sous vide, and steamers safely and efficiently, • Adhere strictly to food safety and sanitation regulations, • Maintain a clean and organized workstation, • Collaborate effectively with a large team to ensure timely meal preparation Required Qualifications • Minimum of 2 years’ experience in culinary arts, • Experience working in a fine dining restaurant setting Preferred Qualifications • Proficient knife skills, • Strong knowledge of food safety practices, • Excellent attention to detail, • Ability to multitask in a fast-paced environment, • Knowledge of sanitation practices, • Effective communication skills

Job Description IMMEDIATE HIRE Looking for an experienced LINE COOK for a Thai & Sushi restaurant. Job Type: Full-Time, Part-Time Must speak English Responsibilities: • Assist with food preparation and culinary activities, • Adhere to Food Safety Regulations, • Prepare menu items according to recipes and quality standards, • Assist Head Chef as needed, • Set up, restock and maintain food prep areas Experience: • Knowledgable in Thai cuisine: 1 year (Required), • Line Cook: 1 year (Preferred) Location: • Deerfield Beach, FL 33441 Work authorization: • United States Contact Information: • 954-701-7325, • niyompruk@yahoo.com, • Walk in applicants also welcomed

Job Description About the Role: As a Sushi Chef, you will be responsible for preparing and presenting high-quality sushi dishes that meet the culinary standards and aesthetic expectations of our establishment. Your role is pivotal in ensuring the freshness, taste, and visual appeal of each dish, contributing directly to customer satisfaction and the restaurant's reputation. You will work closely with the kitchen team to maintain cleanliness, organization, and efficient workflow in the sushi preparation area. This position requires a deep understanding of traditional and contemporary sushi techniques. Ultimately, your expertise will help create an exceptional dining experience that encourages repeat business and positive reviews. Minimum Qualifications: • Proven experience as a sushi chef or in a similar culinary role specializing in Japanese cuisine., • Strong knife handling skills and knowledge of sushi preparation techniques., • Ability to interpret instructions accurately and follow recipes precisely., • Capability to stand for long periods and perform repetitive motions safely and efficiently., • Understanding of food safety standards and hygiene practices. Preferred Qualifications: • Experience working as a head chef or in a leadership role within a kitchen environment., • Familiarity with balancing flavors and innovative sushi presentation styles., • Knowledge of inventory management and supplier relations. Responsibilities: • Prepare sushi and sashimi dishes according to standardized recipes and customer specifications., • Select and handle fresh fish and other ingredients, ensuring quality and safety standards are met., • Maintain cleanliness and organization of the sushi preparation station, adhering to health and safety regulations., • Collaborate with the head chef and kitchen staff to coordinate food preparation and service timing., • Manage inventory of sushi ingredients and communicate supply needs to management., • Train and mentor junior kitchen staff in sushi preparation techniques and knife handling., • Continuously monitor and improve sushi presentation and taste to enhance customer satisfaction. Skills: The required skills such as interpreting instructions and solving practical problems are essential for following recipes accurately and adapting to dynamic kitchen environments. Knife handling and balancing skills are used daily to prepare sushi with precision and maintain the aesthetic quality of each dish. Preferred skills like leadership and inventory management enhance the ability to oversee kitchen operations and maintain efficient supply chains, contributing to a smooth and productive work environment.

Job Description Full-Time Positions with Guaranteed Hours • Part-Time Opportunities Available The Buckhead Life Restaurant Group—home to some of the most acclaimed restaurants in South Florida and Atlanta—is seeking Line Cooks of all experience levels to join our elite culinary teams. Whether you’re an industry veteran or just starting your career, if you bring passion, work ethic, and your own knife, we’ll provide the rest. About the Opportunity We offer full-time positions with guaranteed hours, part-time availability, excellent training, and the chance to work alongside some of the top culinary professionals in the industry. Join Lobster Bar Sea Grille in Ft. Lauderdale Lobster Bar Sea Grille sets the standard for fine dining in Ft. Lauderdale. Our kitchen focuses on: • Whole fish flown in directly from the Mediterranean, • Meticulously sourced seafood, • Precision, technique, and exceptional presentation This is a rare opportunity to work under Executive Chef Jeff Pfeiffer and grow within a restaurant known for excellence. We are seeking career-minded culinary professionals passionate about advancement and long-term success. About Lobster Bar Sea Grille in Ft. Lauderdale • “Top 7 New Recommended Spots” – Sun Sentinel, • “Critic’s pick for Best Seafood Restaurant” – New Times Broward-Palm Beach, • “Best Seafood Restaurant” – New Times Broward-Palm Beach Acclaimed Sister Restaurants in Boca Raton Our neighboring restaurants continue to set the benchmark for fine dining in South Florida: • City Fish Market – Best Seafood Restaurant (Sun Sentinel Reader’s Choice Award), • Chops Lobster Bar – Best Steakhouse, Best Wine List, Best Service (Boca Magazine); consistently top-rated by Zagat What We Offer • Full-time guaranteed hours, • Part-time flexibility, • Excellent compensation, • Training, mentorship, and career advancement, • A professional, high-caliber work environment, • The chance to be part of a team known for culinary and hospitality excellence Requirements • A strong work ethic and passion for cooking, • A team-first mentality, • Excellent references, • We are a drug-free employer Apply Today Visit www.buckheadrestaurants.com to learn more and apply online. We look forward to welcoming you aboard the Buckhead Life Restaurant Group team!

Job Description IMMEDIATE HIRE Looking for an experienced SUSHI CHEF for a Thai & Sushi restaurant. Job Type: Full Time, Part Time Must speak English Responsibilities: • Prepare rice and fish, • Execute and manage sushi bar cuisine (sushi, sashimi, and rolls), • Side jobs & prep - as required Experience: • Sushi Chef: 1 year (Preferred) Location: • Deerfield Beach, FL 33441 Work authorization: • United States Contact Information: • 954-701-7325, • niyompruk@yahoo.com, • Walk in applicants also welcomed

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: • 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 Summary: The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef and Restaurant Chef regarding recipes, staff, menus, preparation and presentation. Under the direction of the Executive Chef, the incumbent, on a daily basis, consults with the Executive Chef

Job Description Raw Juce is a fun, fresh, organic, cold-pressed juice bar where real people meet real ingredients to create real change. We believe every day is an opportunity to put some good into the world, and into our bodies. We are OBSESSED with connecting, educating, and providing fresh & fast products that have the power to transform the lives of every person that enters our space. We need amazing, energetic, like-minded people to carry out our mission. Your role in our mission: Our Shift Leaders are an essential part of the leadership team, ensuring our team members and guests receive a Great Guest Experience (#GGE) in our stores every day. Shift Leaders lead from the floor to create a fun, safe, and healthy environment where team members have the opportunity to learn, grow, and thrive. A Day in the life: · Go above and beyond to create an unforgettable guest experience for all of our guests · Follow our chef curated recipes to make delicious & nutritious products · Create a positive & fun environment as a leader among peers · Coach team members while recognizing and rewarding performance as well as effort · Provide knowledge to our guests, team members, and vendors on juicing, healthy eating and the Raw Juce lifestyle · Operate the business in accordance with strict Raw Juce standards Hourly Rate: $13.50 /hr + TIPS ($3-$6 extra an hour) Perks: · Flexible scheduling · Fun & Energized environment · Active lifestyle uniforms · Career Growth Opportunities What makes us swipe right: · Outgoing, friendly personality, team player & can-do attitude · Passion for health and wellness · Love for connecting with people & making others feel important · Intellectually curious & consider yourself a lifelong learner · Great communication & writing skills Experience Needed: · Experience in customer-service focus position · Experience in leadership or mentoring others a plus Logistics: · Work involves standing & moving through a store for majority of a shift to help guests and accomplish work · Work occasionally involves moving items weighing up to 60lbs

Job Description Raw Juce is a fun, fresh, organic, cold-pressed juce bar where real people meet real ingredients to create real change. We believe every day is an opportunity to put some good into the world, and into our bodies. We are OBSESSED with connecting, educating, and providing fresh & fast products that have the power to transform the lives of every person that enters our space. We need amazing, energetic, like-minded people to carry out our mission. Your role in our mission: Our Team Members are the heart & soul of who we are!! You bring the fun, fresh vibes to create a Great Guest Experience (#GGE) for every person that walks through our doors by making perfect products, connecting with guests, & keeping our stores clean, stocked, and ready to party! A Day in the life of the JUCE squad: • Go above and beyond to create an unforgettable guest experience for all of our guests, • Follow our chef curated recipes to create delicious & nutritious products, • Provide knowledge to our guests on juicing, healthy eating, and the Raw Juce lifestyle Hourly Rate: $12.00/hr + tips ($3-$6 extra per hour) Perks: • Flexible scheduling, • Fun & Energized environment, • Active lifestyle uniforms, • Career Growth Opportunities, • Employee Discount What makes us swipe right: • Outgoing, friendly personality, team player & can-do attitude, • Passion for health and wellness, • Love for connecting with people & making others feel important Logistics: • Work involves standing & moving through a store for majority of a shift to help guests and accomplish work, • Work occasionally involves moving items weighing up to 60 lbs

Job DescriptionCompany Overview Amante's is owned by the Amante family and operated by managing partner P Hospitality. It has over 50 years of history in the Deerfield Beach Area and P Hospitality has 5 other restaurants in the county. If you’re looking to make some money in a fun, exciting and upbeat environment then this job is for you. Job Summary: As the Pizza Chef, you are responsible for managing the pizza station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. As a Pizza Chef you will be expected to (but are not limited to the following): • Follows all company polices as outlined in the Employee Handbook., • Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record., • Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits., • Meets all uniform, appearance, and grooming standards for the pizza station as specified by management., • Knows all menu items offered in the pizza station. If asked, accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specifies substitutions for items on menu., • Determines par levels for daily needs, and accurately prepares and communicates the prep list, keeping waste to a minimum., • Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy., • Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time., • Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish., • Follows the receiving and storage processes as defined by management., • Performs sidework correctly as specified by management., • Follows all end-of-shift checkout procedures with 100% accuracy as specified in the End of Shift/Checkout Procedures., • Maintains a good team environment by assisting other team members with their station duties and sidework when there is a need and/or when available. Job Requirements: • The ability to follow written and oral instructions and procedures., • Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently., • Must demonstrate enthusiasm and commitment to guest satisfaction., • Possess a valid food handlers certification., • Must be able to perform simple math calculations and understand units and measures., • Must be able to stand and exert well-paced mobility for the duration of a scheduled shift., • Must have the ability to stand and walk for extended periods of time., • Must have the ability to lift, stoop, and bend. Physical Demands and Work Environment • The work that Line Cooks do is both physically and mentally demanding. They support the Mission, Values and Vision of the restaurant and the facility. They support, cooperate with, and implement specific procedures and programs for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. They must maintain the confidentiality of all data, including employee and operations data. They are responsible for Quality Assurance and compliance with all regulatory requirements. Line Cooks must remain Compliant with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., • While performing their duties they must supports and participate in common teamwork including working together with all co-workers; planning and completing job duties with minimal supervisory direction, including appropriate judgment. They use tactful, appropriate communications in sensitive and emotional situations., • They must complete requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. The incumbent must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job including but not limited to: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. Benefits/Perks • Competitive salaries, • Paid time off, • Benefits, • Energetic, focused and collaborative work environment Only local candidates will be contacted; there is no relocation for this position. Immediate Opening. We Encourage a Diverse Workforce: Prezzo believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you’re looking for a company that respects your unique merits, professionalism, and skills, we’d like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. Prezzo conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We are a Drug Free workplace.

Inspired by the techniques and ingredients of Europe and Japan, Chef Ryan Ratino & his MICHELIN-starred team are excited to bring a luxurious wood-fire cooking experience to the Four Seasons in Fort Lauderdale. Learn from experienced chefs and collaborate with a passionate team.

Job DescriptionBenefits: • Full expense paid travel with room and board, • Bonus based on performance, • Company parties, • Competitive salary, • Free food & snacks, • Free uniforms, • Signing bonus, • Training & development, • Help or transport service, • Relocation bonus, • Opportunity for advancement, • Flexible schedule, • ????️‍???? Special Dietary Chef – Summer Camp 2026 (May–August), • Do you have a passion for creating delicious meals that everyone can enjoy, no matter their dietary needs? We’re looking for a Special Dietary Chef to join our summer camp culinary team across the USA. You’ll bring creativity, skill, and leadership to feed up to 800 campers and staff daily, making sure every guest feels included and cared for at the table. This is a seasonal position (May–August 2026) — a chance to spend your summer doing meaningful work in a fun, energetic camp environment! ???? What You’ll Do • Develop and prepare inclusive menus: gluten-free, dairy-free, vegetarian, vegan, and allergy-friendly options., • Lead day-to-day kitchen operations with a focus on safety, efficiency, and teamwork., • Oversee meal service for breakfast, lunch, dinner, snacks, and special events., • Maintain top-notch food safety and sanitation standards (so every inspection passes with flying colors)., • Work with the Food Service Director to manage quality, costs, and kitchen staff training., • Bring energy, creativity, and a welcoming attitude to the dining experience — food is a big part of camp memories!, • ???? What We’re Looking For, • 5+ years culinary experience (camp or large-scale cooking preferred)., • ServSafe Food Manager Certification (required)., • Strong background in special dietary meal planning and preparation., • Leadership skills and a team-first mindset., • Able to lift 50 lbs, work in hot and cold environments, and keep pace in a busy kitchen., • Must pass a background check and hold a valid U.S. driver’s license., • Available May–August 2026., • ???? Why You’ll Love It, • Be the reason campers and staff with special diets feel cared for and included., • Lead a talented kitchen team in a fun, supportive summer atmosphere., • Gain experience in large-scale production cooking (up to 800 meals/day)., • Work in a setting that’s more than just a kitchen — it’s part of the camp experience., • ???? Apply now to make a difference this summer! Bring your culinary passion, creativity, and leadership to camp, and help us make 2026 a summer to remember.

Job DescriptionPrepare cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep. Set up workstations and ingredients so that food can be prepared according to recipes. Undertake basic cooking duties, such as reducing sauces and parboiling food. Prepare simple dishes, such as salads and entrees. Need to be able to read and have basic math skills. There should be some experience in working in a restaurant environment. • Wash, peel, chop, and prepare fruits, vegetables, and other ingredients according to recipe and portion guidelines., • Assist chefs and cooks in preparing menu items, sauces, and side dishes., • Measure and assemble ingredients for recipes, maintaining accuracy and consistency., • Ensure all food prep areas, tools, and equipment are clean, sanitized, and organized., • Follow proper food handling and storage procedures to maintain quality and prevent contamination.Monitor inventory and notify supervisors when supplies are low., • Assist with receiving and storing deliveries as needed., • Perform other kitchen duties as assigned by the chef or kitchen manager.

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 Join the Global Leader in Vibe Dining! Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees 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 a Sushi Chef at Benihana, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top-tier presentation, taste, and guest satisfaction. Key Responsibilities • Prepare and execute all sushi, sashimi, and maki rolls according to Benihana’s high standards, • Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation, • Ensure consistency in knife cuts, portioning, and plating for all sushi dishes, • Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood, • Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production, • Maintain a clean, organized sushi station, ensuring efficiency during high-volume service, • Monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness, • Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience, • Engage with guests when appropriate, providing sushi recommendations and an interactive experience, • Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We’re Looking For • Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant, • Expertise in sushi preparation, knife skills, and traditional Japanese techniques, • Ability to multi-task and work efficiently in a fast-paced environment, • Strong attention to detail and commitment to presentation, freshness, and quality, • Understanding of sushi-grade fish handling, food safety, and storage practices, • Willingness to learn new techniques and contribute to menu innovation, • Must be able to stand for extended periods and lift to 50 lbs., • Availability to work nights, weekends, and holidays, • Positive attitude, strong work ethic, and a team-first mentality 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 Opening Fall 2026 in Fort Lauderdale, Caviar Club is building an elite culinary team from the ground up. We are a modern American restaurant focused on exceptional seafood, premium steaks, caviar, and luxury ingredients served in a vibrant, high-energy dining experience. We're seeking dedicated and detail-oriented Prep Cooks who take pride in organization, consistency, and craftsmanship. As a Prep Cook, you will be responsible for producing the mise en place that allows our kitchen to execute at the highest level. From preparing premium seafood and proteins to crafting sauces, dressings, and garnishes, your work is essential to every successful service. Requirements/Responsibilities Responsibilities: Prepare vegetables, herbs, fruits, seafood, meats, and other ingredients according to standardized recipes and specifications Produce sauces, dressings, vinaigrettes, stocks, butters, and other menu components with consistency and precision Portion, trim, season, and organize proteins according to Caviar Club standards Maintain accurate labeling, dating, rotation, and storage of all food products using FIFO practices Follow prep lists and complete daily production efficiently while maintaining the highest quality standards Ensure all ingredients are prepared and stocked for service Maintain a clean, organized, and sanitary workstation throughout each shift Operate kitchen equipment safely and responsibly Follow all food safety, sanitation, and health department regulations Communicate effectively with chefs and fellow team members to ensure smooth kitchen operations Assist with receiving deliveries, organizing inventory, and maintaining storage areas Perform additional duties assigned by the Executive Chef and Sous Chefs Qualifications: 1–3 years of kitchen or prep experience preferred Strong knife skills and understanding of basic culinary techniques Ability to follow recipes with precision and consistency Excellent organization and time management skills Ability to work efficiently in a fast-paced, team-oriented environment Strong work ethic with a willingness to learn and grow Ability to stand for extended periods and lift up to 50 pounds Flexible schedule, including evenings, weekends, and holidays What We Offer Competitive hourly pay Weekly pay Opportunities for growth into Line Cook and leadership positions Hands-on training with premium ingredients including caviar, fresh seafood, USDA Prime beef, and luxury products Ongoing culinary education and professional development Supportive, chef-driven culture committed to excellence If you're passionate about cooking, enjoy working with exceptional ingredients, and believe that great service starts with outstanding preparation, we'd love to meet you. Join us as we build one of Fort Lauderdale's premier dining destinations. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $18-20+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION Line Cook: Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

Job Description Location: Florida Atlantic University • We are hiring immediately for full time and part time PREP COOK positions., • Address: 777 Glades Road, Boca Raton, FL 33431 Note: online applications accepted only., • Schedule: Full time and part time schedules; Monday - Friday. Hours may vary. More details upon interview!, • Requirement: Cooking experience is preferred. Willing to train!, • Pay Range: $15.00 per hour to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561667. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Just Salad is seeking Prep Staff that will join our team. Under the general direction of the Kitchen Team Leader (Just Salad’s Kitchen Managers), Prep Staff will focus on following all our food specs and preparing our ingredients in the back of house of our operations. In line with Just Salad’s mission to make everyday health and sustainability possible, you will also support initiatives to reduce Just Salad’s environmental footprint. Prep Staff Reports to: Store’s Kitchen Team Leader and/or Chef We are looking for people who: • Make following recipes and food quality a top priority, • Are open to learning and following (great leaders learn to follow first), • Are willing to adapt in a growing and ever changing environment, • Early morning availability required Prep Staff’s Daily Responsibilities: • Prep all JS items to recipe cards and specs, • Correct usage of oven, per recipes, • Makes sure all products day dotted as prepared, • Follow and understand all sanitation procedures, • Wears a cut glove whenever using a knife, • Clean/organize the walk-in refrigerator, • Complete prep in required time to come to work on front line, • Keep kitchen area clean and organized Job Requirements • Able to lift and carry up to 25 pounds, • Moving continuously throughout a shift, • Climb stairs, • Maintain a high degree of pace and intensity throughout shift, • Read, comprehend and follow spec book and follow recipe materials, • Clearly and professionally communicate with Restaurant Team Leader, Kitchen Team Leader and other team members, • Follow all Just Salad Safety and Health Department Policies, Procedures and Standards We provide you with: • Paid Training: Every team member hired is set up for success through a training that is structured and detailed. We take care of our hires the same as we do our customers., • Growth Opportunities: We like to make opportunities available to our family before hiring externally., • Solid Company Culture: Sustainability + Health + Connection. Anyone who joins Just Salad becomes a part of something great., • Free meals: Up to $13 value when working., • Flexible Schedule: Perfect for college students, busy parents or anyone who wants to get their feet wet in the restaurant business., • Get paid daily: No need to wait for payday. You have access to your money every day! Additional Benefits: • Long term disability, • Hospital indemnity, • Accidental insurance, • 401k (eligible after 6 months from hire date) All employees are eligible the 1st of the month after 60 days from hire unless noted otherwise. About us: Just Salad is a fast-casual restaurant chain with a mission to make everyday health and sustainability possible. The brand serves craveable, accessible, plant-centric meals made with homemade dressings, prepped-daily produce, from-scratch recipes and fresh, flavorful ingredients. Guests can choose from over 15 chef-designed salads, wraps, warm bowls, soups and smoothies. Empowering customers to “Eat with Purpose,” Just Salad is a Certified B Corporation™ and home to the world’s largest restaurant reusable program, as well as the first U.S. restaurant chain to carbon label its menu and offer a Climatarian menu category. The company was founded in 2006 and has over 100 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Boston, and Washington DC. We use eVerify to confirm U.S. Employment eligibility.

Job Description Thank you for your interest in a great career opportunity with Chick-fil-A. Here, you are taking the first step towards a very rewarding career. Every job at Chick-fil-A will prepare you to be the best you can be. That is our promise to you. Here at Chick-fil-A, you’ll have the opportunity to work closely with a highly motivated and driven Owner/Operator who is personally vested in your success. Your Success is our Success We encourage you to fill out your application completely and let us know your availability. Add a cover letter to help us get your unique personality. Our Kitchen Team Member / BOH Crew Members work in a fast paced, high energy environment. The responsibility of our kitchen staff is to produce the highest quality food with precision and accuracy, continually observing and implementing the proper quality-assurance and food-safety procedures. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements/Responsibilities Cook / Food Prep / Kitchen Team Member / BOH Crew Member Requirements & Responsibilities We are looking for applicants who exhibit the following qualities: • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description We are looking for an experienced and qualified Sushi Chef to organize and execute sushi preparation activities. You will be second in command, ensuring a high degree of attention to detail and guest satisfaction. Ultimately, you will help us retain our reputation as a renowned sushi bar to increase our clientele. Responsibilities: o Manage inventory levels for a wide range of raw fish and other ingredients o Prepare all types of sushi including nigiri, sashimi, & handrolls o Acute attention to detail in the food preparation process, mastering quality control o Comply with nutrition and sanitation regulations and safety standards o Foster a climate of cooperation and respect between co-workers Requirements: o Japanese cuisine experience o Ability to listen to and facilitate special requests from our clients o Exceptional and proven sushi workspace management ability o Strength in dividing responsibilities and monitoring progress o Outstanding communication skills o Ability to create a positive, fun, and exciting environment by interacting with our clients o Up to date with culinary trends and sushi preparation processes o Safe Food Handler’s Certification o Degree in Culinary science or related certificate not required, but a plus!

Job DescriptionDescription: Join Our Team! We’re looking for passionate, energetic, and outgoing individuals to become part of our team! If you thrive in a fun, fast-paced environment, we’d love to hear from you—whether you're a seasoned hospitality pro or just getting started in the industry. At Burtons Grill, we’re committed to excellence—not just in the food we serve, but in the environment we create for our guests and team. We take pride in: • A scratch kitchen using wholesome, premium ingredients, • Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu, • A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There’s something on our menu for everyone – from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We’re quality-obsessed when it comes to our food, and we’re just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We’re well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences—and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we’ve become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What We Offer: • Industry-leading compensation, • 50% off employee dining program, • Health insurance and paid vacation for all full-time employees, • Hands-on training and real career growth opportunities, • A workplace that is a proud equal opportunity employer Ready to join us? Apply today and start your journey with a team that values passion, growth, and great hospitality. We can’t wait to meet you! We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and we do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. Requirements: • Must be 18 years old or older

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with high quality ingredients, and brought to your table fresh from our open scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • AVERAGE $19-21+/HOUR, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION Line Cook: Responsible for cooking and preparing food items according to given recipes. Ensure that all food products have been prepared correctly after cooking, plating, and presentation. Execute the menu items within designated times given for each item by the Chef Partner. Responsibilities: • Interact with guests and coworkers in a friendly and professional manner., • Prepare all food products according to the prescribed methods and recipes., • Follow and maintain outlined cook times for all prepared items., • Maintain the highest level of food quality possible., • Receive and store all products according to local health regulations., • Maintain a clean and safe kitchen and work environment., • Maintain clean and dry floors., • Clean and organize the walk-in, dry storage and freezer areas on a regular basis., • Follow all health and safety regulations, including maintaining a current Food Handler's Certification., • Follow all restaurant regulations as outlined by the Chef Partner and management team., • Operate and use all kitchen equipment and kitchen tools in a safe and efficient manner., • Clean and maintain all equipment and utensils necessary for job performance., • Report any issues with equipment immediately to supervisor., • Arrive on time for scheduled shifts, ready to work in proper uniform., • Follow proper storage and rotation procedures, as well as sanitation guidelines., • Label and date all products prepared., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner., • Follow management's instructions and suggestions., • Respond to verbal requests from other kitchen staff members in a timely and professional manner., • Able to read and understand tickets, including menu items and modifications., • Assemble/dismantle workstation in a timely manner., • Maintain cleanliness of station during shift. Qualifications: • Must be able to read and understand tickets., • Stand for long periods of time., • Lift a minimum of50 lbs., • Properly use a knife and other equipment required to execute necessary tasks., • Maintain a current Food Handler's Certification and practice proper sanitation procedures. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. EOE

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: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Opportunity for Upward Growth 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. 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 DescriptionLine Cook – Little Hen Weston Location: Weston, FL Company: Little Hen Hospitality Job Type: Full-Time / Part-Time Schedule: Morning and daytime shifts, weekends required Restaurant Concept: High-volume brunch restaurant About Little Hen Little Hen is a stylish, high-volume brunch restaurant known for beautiful food, warm hospitality, and a fast-paced team environment. We are currently hiring Line Cooks who take pride in consistency, cleanliness, teamwork, and quality. Positions AvailableLine Cook The Line Cook is responsible for preparing dishes during service according to Little Hen recipes, plating standards, and timing expectations. Responsibilities: • Prepare and cook menu items according to recipes and presentation standards, • Set up and stock the station before service, • Maintain speed, accuracy, and consistency during busy brunch service, • Follow food safety, sanitation, and labeling procedures, • Communicate with the chef and team during service, • Keep station clean, organized, and ready at all times, • Assist with cleaning and closing duties as needed Requirements: • Previous line cook experience preferred, • Ability to work in a fast-paced, high-volume kitchen, • Strong attention to detail and presentation, • Reliable, punctual, and team-oriented, • Must be available weekends and holidays, • Food handler certification preferredWhat We Offer, • Competitive pay based on experience, • Opportunity to grow with a new restaurant opening, • Positive and professional team environment, • Training and support from leadership, • Morning/daytime schedule, • Full-time and part-time opportunities availableHow to Apply Please apply with your resume and availability. Qualified candidates will be contacted to schedule an interview. Little Hen Weston is hiring immediately. We are looking for team members who are passionate, dependable, and ready to be part of a strong opening team. Powered by JazzHR FneQ4i786D

Job DescriptionLine Cook & Prep Cook – Little Hen Fort Lauderdale Location: Fort Lauderdale, FL Company: Little Hen Hospitality Job Type: Full-Time / Part-Time Schedule: Morning and daytime shifts, weekends required Restaurant Concept: High-volume brunch restaurant About Little Hen Little Hen is a stylish, high-volume brunch restaurant known for beautiful food, warm hospitality, and a fast-paced team environment. We are opening our Fort Lauderdale location and are looking for reliable, motivated kitchen team members to join us from the beginning. We are currently hiring Line Cooks and Prep Cooks who take pride in consistency, cleanliness, teamwork, and quality. Positions AvailableLine Cook The Line Cook is responsible for preparing dishes during service according to Little Hen recipes, plating standards, and timing expectations. Responsibilities: • Prepare and cook menu items according to recipes and presentation standards, • Set up and stock the station before service, • Maintain speed, accuracy, and consistency during busy brunch service, • Follow food safety, sanitation, and labeling procedures, • Communicate with the chef and team during service, • Keep station clean, organized, and ready at all times, • Assist with cleaning and closing duties as needed Requirements: • Previous line cook experience preferred, • Ability to work in a fast-paced, high-volume kitchen, • Strong attention to detail and presentation, • Reliable, punctual, and team-oriented, • Must be available weekends and holidays, • Food handler certification preferredPrep Cook The Prep Cook is responsible for preparing ingredients and recipes before service to support smooth kitchen operations. Responsibilities: • Wash, cut, portion, and prepare ingredients, • Follow prep lists, recipes, and portion standards, • Label, date, and store food properly, • Maintain cleanliness and organization in prep areas, • Support line cooks and chef as needed, • Follow FIFO, food safety, and sanitation standards, • Assist with receiving and organizing product Requirements: • Previous prep cook or kitchen experience preferred, • Ability to follow recipes and instructions carefully, • Organized, clean, and consistent, • Able to stand for long periods and lift up to 50 lbs, • Reliable and available for morning/daytime shifts, • Food handler certification preferredWhat We Offer, • Competitive pay based on experience, • Opportunity to grow with a new restaurant opening, • Positive and professional team environment, • Training and support from leadership, • Morning/daytime schedule, • Full-time and part-time opportunities availableHow to Apply Please apply with your resume and availability. Qualified candidates will be contacted to schedule an interview. Little Hen Fort Lauderdale is hiring immediately. We are looking for team members who are passionate, dependable, and ready to be part of a strong opening team. Powered by JazzHR 03HbgioZal