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Job DescriptionLine Cook Reports To Chef We are looking for an experienced Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy. You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. Ideally, you have your ServeSafe or Food Handler’s certification. Responsibilities: • Inspect and clean food preparation areas, such as equipment and work surfaces orserving areas to ensure safe and sanitary food-handling practices, • Ensure freshness of food and ingredients by checking for quality, keeping track of oldand new items, and rotating stock, • Ensure food is stored and cooked at correct temperature by regulating the temperatureof ovens, broilers, grills, and roasters, • Season and cook food according to recipes or personal judgment and experience, • Turn or stir foods to ensure even cooking, • Respond to guest feedback with appropriate urgency and professionalismQualifications:, • Previous experience as a restaurant cook preferred, • ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate, • Effective communication skills, • Ability to lift 30+ lbs, • Ability to work standing for 8+ hours

Job DescriptionCompany Description At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Schedule: Part Time In this position, your main responsibilities will include: • The preparation of high-quality food following standard recipes and special diet orders., • Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: • At least two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation., • Knowledge of sanitation and safe food handling standards., • The ability to communicate clearly and work cohesively with the other restaurant team members., • Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time., • Strong customer service skills are required. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration.

Job DescriptionNow Hiring: Sushi Chef at Minami Sushi in Streamwood, IL Are you passionate about the art of sushi-making? Do you take pride in crafting fresh, high-quality dishes that delight customers? Minami Sushi, a beloved sushi spot in Streamwood, IL, is looking for an experienced Sushi Chef to join our talented team. If you’re ready to showcase your skills in a dynamic and welcoming environment, we’d love to hear from you! Required Skills and Qualifications • Minimum of 2 years of experience as a Sushi Chef or in a similar role., • Strong knowledge of sushi preparation techniques, knife handling, and food safety practices., • Ability to work efficiently in a fast-paced kitchen environment., • A passion for Japanese cuisine and a commitment to delivering exceptional quality., • Excellent teamwork and communication skills.Compensation, • Weekly Pay: $1,000–$1,300, based on experience and skill level. 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 DescriptionLine Cook Reports To Chef We are looking for an experienced Cook to join our team! You will be preparing and cooking a variety of dishes for restaurant guests to enjoy. You are passionate about creating exceptional dining experiences through good, quality food. With previous experience as a cook, you are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. Ideally, you have your ServeSafe or Food Handler’s certification. Responsibilities: • Inspect and clean food preparation areas, such as equipment and work surfaces orserving areas to ensure safe and sanitary food-handling practices, • Ensure freshness of food and ingredients by checking for quality, keeping track of oldand new items, and rotating stock, • Ensure food is stored and cooked at correct temperature by regulating the temperatureof ovens, broilers, grills, and roasters, • Season and cook food according to recipes or personal judgment and experience, • Turn or stir foods to ensure even cooking, • Respond to guest feedback with appropriate urgency and professionalismQualifications:, • Previous experience as a restaurant cook preferred, • ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate, • Effective communication skills, • Ability to lift 30+ lbs, • Ability to work standing for 8+ hours

Job Description Dave's Hot Chicken 1493 S Randall Rd, Algonquin IL 60102 Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • 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, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing 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, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • 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 the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates "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."

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader 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 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 Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • 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, • Effectively plan, organize, and implement all daily operational routines and activities, • 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 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 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 supervisor 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."

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

Do you love working with kids and want a job that fits your schedule? Join our school nutrition team as a Food Service Worker and help serve healthy meals that fuel learning and fun every day! • Prep, portion, and serve meals to students and staff, • Set up and clean serving stations and kitchen areas, • Follow food safety and sanitation procedures, • Create a positive and welcoming mealtime experience, • Work as part of a fun, energetic team, • Family-friendly hours – off by mid-afternoon!, • Weekends, evenings, holidays, and summers off, • No experience needed – we'll train you!, • Make a difference in kids' health and well-being, • Supportive school community and team atmosphere, • A positive attitude and team spirit, • Reliability and attention to cleanliness, • Willingness to learn and follow food safety rules, • Enjoyment of working around children and school staff Why Join Us? • Competitive pay + opportunities for growth, • Comprehensive benefits: medical, dental, vision, and retirement, • Paid time off About Us: At Whitsons, we know that hungry kids can't learn. Our food service team plays a vital role in creating a healthy, happy school day—one meal at a time. If you're ready to serve with heart, this job is for you! Apply today and help nourish young minds—at Whitsons our mission is Enhancing Life One Meal at a Time™. Pay rate: $15.00/hour Required Qualifications and Competencies Education • Must complete all Whitsons and government-mandated training as required. Experience • Minimum 1 year of professional food service experience preferred but not required Certifications • ServSafe certification preferred but not required Other Qualifications • Ability to speak and read English sufficient to understand and perform job assignments, follow recipes, and comply with safety requirements., • Always presents a positive and professional image; ability to work effectively as part of a food service team in a fast-paced kitchen environment. Core Competencies • Food Safety & Compliance: Consistently follows food safety, sanitation, and applicable regulatory standards; maintains accurate logs and documentation and complies with all Whitsons policies at all times., • Execution & Reliability: Completes assigned food preparation, service, and sanitation tasks accurately and on time; follows portion and production standards to ensure consistent, high-quality meal service every shift., • Attention to Detail: Demonstrates care in portioning, temperature monitoring, station setup, and recordkeeping; ensures every station is stocked, clean, and properly maintained throughout the service day., • Teamwork: Works cooperatively with the Chef Manager, Lead Cook, and fellow food service workers; contributes to a positive, productive kitchen environment and supports the team's daily service goals., • Customer Focus: Serves guests in a friendly and professional manner; takes pride in the quality and presentation of every meal; maintains a welcoming and clean station at all times., • Professionalism: Arrives on time, follows assigned schedules and break rotations, maintains proper dress and hygiene standards, and consistently presents a positive image on behalf of Whitsons. Work Environment and Other Details Expected Hours of Work This is a full-time or part-time non-exempt position. Days and hours of work are aligned with the facility's food service schedule. Occasional extended hours may be required in support of special events or operational needs. Travel Requirements This position is primarily site-based. Occasional travel to other locations may be required for substitute coverage or support. Physical Demands of the Job The Team Member is required to stand on their feet for the majority of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; and reach with hands and arms. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Movement in and out of storerooms and near freezers is regularly required. Specific vision abilities required include close vision and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Environment This position operates primarily in a kitchen and food service production environment. Standing is required for the majority of the workday. The noise level is moderate to loud during meal service periods. The duties listed above are intended as illustrations of the types of work that may be performed; the omission of specific statements does not exclude them from the position if the work is similar, related, or a logical assignment to the role. The job description does not constitute an employment agreement between Whitsons and team member and is subject to change by Whitsons as the needs of Whitsons and requirements of the job change.

Gecko Hospitality - - Responsibilities: Menu development for seasonal, market-driven menus; Lead daily kitchen operations with a steady hand; Hire, train, and develop a culinary team; Own consistency and quality control of dishes; Manage food cost, ordering, storage, and rotation.

LCS Senior Living - 2001 West Algonquin Road - Responsibilities: Prepare and cook meals per menu and dietary needs; Maintain kitchen cleanliness and sanitation; Ensure food quality and timely presentation; Gather resident feedback and drive improvements; Collaborate with culinary team for seven days

Job Description Dave's Hot Chicken 1493 S Randall Rd, Algonquin IL 60102 Summary: The Team Member is responsible and accountable for performing specific tasks and duties assigned within the Restaurant including Guest Service, Food prep, Restaurant Cleanliness and Teamwork. Job Expectations: The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • 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, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness daily by clearing 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, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • 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 the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates"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."

Job DescriptionSOUS CHEF Reports To: Executive Chef Summary of Position: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in fi rst aid, CPR, lifting and carrying objects and handling hazardous materials. Qualifications: A minimum of 5 years of experience in varied kitchen positions: including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate

Job Description:\n\nFor more than 65 years, Max McGraw Wildlife Foundation has been a leader in conservation and a destination for those who share a connection to nature and the outdoors. Located approximately 40 miles northwest of Chicago in Dundee, Illinois, McGraw's 1,250-acre campus encompasses lakes and ponds, wetlands, prairie, mature woodlands, and abundant native wildlife. McGraw's mission is “to drive innovation and entrepreneurial thought in conservation.” The Foundation connects research and recreation, technology and tradition, and education and advocacy to advance practical, forward-thinking approaches to conservation. Through research partnerships, outdoor recreation, conservation education, and its nationally recognized Conservation Leaders for Tomorrow program, McGraw brings together members, guests, families, students, researchers, donors, and conservation leaders around a shared commitment to conservation and America's outdoor heritage. Hospitality is an important part of that experience. POSITION OVERVIEW Max McGraw Wildlife Foundation is seeking an experienced, thoughtful, and highly collaborative Director of Hospitality & Member Experience to lead the Foundation's hospitality operations and create a consistently exceptional experience for members and guests. Reporting directly to the Chief Operating Officer, the Director will serve as a senior operational leader with responsibility for Hospitality, Food & Beverage, Lodging, Housekeeping, Reservations, Events & Meetings, Merchandise, Maintenance, Facilities, and Landscaping. Direct oversight of all operations of Pond Cottage, Pepper Pavillion and the Log Cabin This position represents a significant evolution of McGraw's existing Director of Hospitality role. Beyond leading individual operating functions, the Director will connect them into a cohesive member and guest experience and establish Hospitality & Member Experience as the central operational hub for guest-facing activities across the Foundation. Regardless of which department originates an event, reservation, meeting, educational program, sporting activity, or other gathering, Hospitality & Member Experience will help coordinate the operational details necessary for successful execution. The goal is simple: members and guests should experience one McGraw, not a collection of individual departments. The Director will work closely with multiple department heads, including Fisheries, Outdoor Recreation & Habitat Conservation Education, Finance & HR, the executive team, and other Foundation stakeholders to ensure information moves effectively between departments and guest needs are anticipated and coordinated. Pond Cottage will serve as a central point for hospitality and guest activity coordination, supported by clear systems, calendars, communication practices, and service standards that allow the organization to plan proactively rather than reactively. This position requires a leader who moves comfortably between strategy and execution, someone equally capable of developing budgets and operating systems, coordinating complex Foundation events, walking facilities with the maintenance team, evaluating dining service, engaging personally with members and guests, and coaching employees. The successful candidate will bring a genuine hospitality mindset to McGraw's distinctive mission-driven environment and understand that exceptional hospitality extends well beyond food and beverage. It is the thoughtful coordination of people, places, communication, and operational details that allows the member and guest experience to feel effortless. CANDIDATE PROFILE McGraw is seeking an accomplished hospitality leader who combines sophisticated service instincts with strong operational and financial discipline. The successful candidate will naturally see the connections between departments and understand that exceptional member and guest experiences depend as much upon thoughtful coordination behind the scenes as they do upon visible service. The ideal candidate will be:Hospitality-minded and visible. A gracious, confident professional who genuinely enjoys engaging with members, guests, and employees and maintains an active presence throughout the operation.Collaborative. A relationship builder who works effectively across departmental lines and recognizes that success at McGraw requires shared purpose rather than operational silos.Highly organized and proactive. An operator capable of managing numerous moving parts, anticipating needs, and establishing systems that create clarity and consistency.Strategic and hands-on. A leader who can think broadly, develop plans and systems, and willingly step into the operation when circumstances require it.Financially astute. Comfortable with budgets, P&Ls, capital planning, cost controls, operational reporting, and responsible stewardship of Foundation resources.Accountable and developmental. A leader who establishes clear expectations, follows through on commitments, coaches others, and respectfully holds teams accountable.Adaptable and resourceful. Calm when plans change and able to respond effectively to unexpected operational or guest needs without creating unnecessary formality or bureaucracy.An effective communicator. Someone who creates clarity, encourages communication across teams, and builds practical systems, SOPs, calendars, and processes that support execution.Committed to personalized service. A leader who recognizes individual member preferences while creating sustainable systems that allow personalized hospitality to be delivered consistently.Grounded in integrity and sound judgment. A professional who demonstrates discretion, credibility, humility, and unquestioned integrity.Connected to McGraw's mission. Someone who appreciates conservation, outdoor recreation, and America's sporting traditions and is energized by the opportunity to support them through exceptional hospitality. McGraw values a solutions-oriented, “get to yes” leader who can wear many hats, build shared purpose, and contribute to a high-performing yet relaxed professional environment. KEY RESPONSIBILITIES Leadership & Member Experience The Director will establish and champion a consistent philosophy of hospitality throughout McGraw, ensuring the member and guest experience reflects the Foundation's culture, mission, and standards. Key responsibilities include:Create and uphold service standards across all guest-facing areas of the Foundation.Serve as a visible, approachable leader who regularly engages with members, guests, prospective members, donors, program participants, and employees.Evaluate the member and guest journey and identify opportunities to improve communication, service, convenience, and overall experience.Anticipate member and guest needs and establish systems that support thoughtful, consistent service.Personally address significant member and guest concerns and ensure appropriate follow-through.Promote a culture of gracious hospitality, accountability, teamwork, professionalism, and continuous improvement.Partner with the COO and senior leadership team to align Hospitality & Member Experience priorities with McGraw's broader strategic objectives. Cross-Department Event Coordination Hospitality & Member Experience will serve as the central operational point of coordination for events and guest activities across McGraw, regardless of which department originates the reservation, program, or activity. The Director will:Establish and maintain a comprehensive master calendar of Foundation events, meetings, programs, member and employee activities, and other functions.Create processes that ensure departments receive timely, accurate information and understand their responsibilities for upcoming activities.Lead operational coordination for events involving multiple departments, ensuring clear ownership and seamless execution.Coordinate guest requirements including lodging, food and beverage, meeting spaces, recreational activities, transportation, technology, room and event setup, facility needs, vendors, and special requests.Confirm operational details across departments so members and guests experience a coordinated process rather than managing multiple McGraw contacts.Establish Pond Cottage as a central coordination point for guest-facing activities.Maintain appropriate event documentation, including Certificates of Insurance, permits, contracts, and vendor requirements.Conduct appropriate post-event follow-up and use lessons learned to strengthen future execution. Food & Beverage Operations The Director will provide strategic and operational leadership for McGraw's food and beverage program, including à la carte dining, meetings, catered functions, and special events. Responsibilities include: Lead and develop the culinary and front-of-house teams while promoting strong communication and collaboration between them.Establish and maintain consistent standards for food, beverage, presentation, and service.Collaborate with the Chef and hospitality leadership on menus, seasonal offerings, Foundation events, and special programming.Balance quality and member expectations with operational efficiency and responsible financial stewardship.Evaluate service procedures and identify opportunities to continually enhance the dining experience.Establish and maintain appropriate controls for purchasing, receiving, inventory, pricing, revenue, costs, and POS systems.Maintain a visible leadership presence during dining periods and significant Foundation events; this position is expected to be an active participant in the F&B Operation. Pond Cottage, Lodging & Housekeeping The Director will have overall responsibility for Pond Cottage operations and financial performance, including dining, lodging, meetings, housekeeping, and guest services. The Pepper Pavilion and Log Cabin are additional venues under the Pond Cottage umbrella oversight. Responsibilities include:Ensure Pond Cottage consistently reflects McGraw's standards for hospitality, cleanliness, presentation, maintenance, and organization.Oversee lodging operations, housekeeping standards, room preparation, servicing, and inspection procedures.Coordinate lodging requirements with reservations, meetings, events, and Foundation programming.Ensure guest rooms, dining and meeting areas, outdoor spaces, and surrounding guest-facing areas are properly prepared and maintained.Establish staffing models appropriate to occupancy, reservations, events, seasonal activity, and operational needs.Monitor Pond Cottage financial and operational performance and maintain appropriate controls.Identify opportunities to improve Pond Cottage's use, efficiency, presentation, and overall guest experience. Facilities, Maintenance & Landscaping The Director will provide leadership and oversight for Maintenance, Facilities, and Landscaping, ensuring McGraw's buildings and guest-facing environments are safe, functional, attractive, and well maintained. Responsibilities include:Lead facilities, maintenance, and landscaping personnel and establish clear priorities and accountability.Review Current preventive maintenance programs and inspection schedules and make recommendations.Prioritize maintenance needs based on safety, operational requirements, guest impact, and budget.Coordinate facility requirements associated with meetings, events, lodging, dining, and recreational activities.Develop and oversee appropriate capital plans and facility improvement projects within the Director's areas of responsibility.Support the Maintenance Department as needed to solicit and evaluate vendor bids and manage outside contractors as appropriate.Ensure the presentation of McGraw's grounds and facilities complement the Foundation's standards and natural environment.Collaborate with other departments where responsibilities or projects intersect. Reservations & Guest Communications The Director will oversee the reservation process and create a coordinated experience from the member or guest's initial inquiry through departure. Responsibilities include:Evaluate and improve reservation systems, workflows, and communication practices.Ensure reservation information, guest preferences, changes, and special requests are accurately documented and communicated to the departments responsible for execution.Establish clear standards and accountability for confirmations, changes, internal communication, and follow-through.Coordinate lodging, dining, meetings, activities, and other services as part of a unified reservation experience. Team Leadership & Organizational Culture The Director will build, develop, and lead a professional, service-oriented team capable of consistently delivering McGraw's standards. Responsibilities include:Recruit, hire, train, coach, develop, and retain high-quality team members.Establish clear roles, expectations, service standards, staffing levels, schedules, and accountability.Conduct performance evaluations and provide consistent feedback and coaching.Identify professional development opportunities, build leadership capabilities, and support succession planning.Establish effective communication practices, including departmental meetings and pre-shift briefings.Help employees understand how their individual roles contribute to the overall McGraw experience.Foster strong, productive relationships between Hospitality & Member Experience and other Foundation departments. Financial Management & Business Administration The Director will provide disciplined financial stewardship across the areas under their leadership. Responsibilities include:Develop and manage departmental operating and capital budgets, including Pond Cottage financial performance.Monitor revenue, expenses, labor, purchasing, inventory, and operating costs and identify trends, concerns, and opportunities.Establish and maintain appropriate controls for revenue, purchasing, inventory, pricing, billing, and financial accountability.Review vendor contracts, bids, and cost proposals.Partner closely with the Vice President, Finance & HR on budgeting, reporting, controls, and administrative requirements.Complete required credit card, check review, and financial documentation processes.Maintain appropriate event, occupancy, sales, and operational reporting. Administrative & Office Operations Hospitality & Member Experience will support organization-wide administrative responsibilities that intersect with operations and the employee and member experience. Responsibilities include:Coordinate organization-wide CPR, AED, First Aid, and other required safety training, including certification and renewal schedules.Coordinate the employee events calendar and operational support for employee activities.Support records management, office administration, and operational projects as assigned.Evaluate administrative processes and develop policies, procedures, checklists, and systems that improve efficiency and accoun

Job DescriptionCHEF Reports To: General Manager Summary of Position: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in fi rst aid, CPR, lifting and carrying objects and handling hazardous materials. Qualifications: A minimum of 5 years of experience in varied kitchen positions: including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate

Job DescriptionKITCHEN MANAGER Reports To: Executive Chef Summary of Position: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Qualifications: A minimum of 3 years of experience in varied kitchen positions: including food preparation, line cook, fry cook and expediter. At least 1 year experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate

Job DescriptionCHEF Reports To: General Manager Summary of Position: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Qualifications: A minimum of 5 years of experience in varied kitchen positions: including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). ServeSafe or Food Handler’s certification (or must be willing to attain), A work place sexual harassment certificate

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America.At Border Foods, we work with a people-first mantra.From cooks to cashiers to restaurant managers and beyond, we work together to bring to

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America.At Border Foods, we work with a people-first mantra.From cooks to cashiers to restaurant managers and beyond, we work together to bring to

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America.At Border Foods, we work with a people-first mantra.From cooks to cashiers to restaurant managers and beyond, we work together to bring to

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