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The Executive Chef - Fenway Park is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. • Offers a wide variety of culinary solutions to meet customer and client needs and tastes., • Oversees and manages culinary operations to meet production, presentation, and service standards., • Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The salary range for this position is $120,000 to $140,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here . ? ? ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications • Requires at least 10 years of culinary experience; experience in a Sports + Entertainment account is preferred, not required., • At least 6 years in a management role preferred, • Requires a culinary degree or equivalent experience, • Ability to multi-task, • Ability to simplify the agenda for the team, • Requires advanced knowledge of the principles and practices within the food profession., • This includes experiential knowledge required for management of people and/or problems., • Requires oral, reading, and written communication skills, • Ability to work an event based schedule which will include evenings, weekends and holidays. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Executive Chef, House of Blues, is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Culinary Excellence Calling all culinary innovators! Join Aramark, the largest U.S.-based food service provider and TIME magazine named Aramark to its America?s Best Companies list 2026. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs! COMPENSATION: The Salaried rate for this position is $90,000.00 to $110,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Additional Information Job Number26113220 Job CategoryFood and Beverage & Culinary Location50 Broadway, Cambridge, Massachusetts, United States, 02142_ ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $78,000-$96,000 Annually Bonus Eligible: Y JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serves as a role model to demonstrate appropriate behaviors., • Ensures and maintains the productivity level of employees., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Ensures employees understand expectations and parameters., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Celebrates successes by publicly recognizing the contributions of team members., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensuring Culinary Standards and Responsibilities are Met • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions., • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with food handling and sanitation standards., • Follows proper handling and right temperature of all food products., • Ensures employees maintain required food handling and sanitation certifications., • Assists Executive Chef with all kitchen operations., • Maintains purchasing, receiving and food storage standards., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Checks the quality of raw and cooked food products to ensure that standards are met., • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention., • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis., • Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Observes service behaviors of employees and provides feedback to individuals., • Strives to improve service performance., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement., • Empowers employees to provide excellent customer service., • Sets a positive example for guest relations. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc., • Develops specific goals and plans to prioritize, organize, and accomplish your work., • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals., • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills., • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others., • Manages payroll administration., • Brings issues to the attention of the department manager and Human Resources as necessary., • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Participates in employee progress discipline procedures., • Participates in the employee performance appraisal process, providing feedback as needed., • Participates in the development and implementation of corrective action plans. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluates results to choose the best solution and solve problems., • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Join LifeWorks as a Food Service Manager and help shape exceptional dining experiences every day. We're seeking a passionate leader who thrives in a fast-paced hospitality environment and is committed to delivering outstanding food, service, and customer satisfaction. In this role, you'll lead a dedicated team, oversee daily operations, and bring fresh ideas that enhance our dining program and keep guests coming back. From ensuring seamless service to driving innovation across a diverse menu of made-to-order meals, you'll play a key role in creating a welcoming and memorable experience for every customer. LifeWorks Restaurant Group crafts thoughtful, chef-led dining and hospitality experiences designed around the people and places we serve. From the first conversation, our teams work as true partners with our clients, shaping everything from the design of a space to the way the experience comes to life. We craft thoughtful, elevated experiences that leave people more inspired, more connected, and genuinely cared for. LifeWorks Restaurant Group is part of Aramark's Workplace Experience Group. Learn more at _. Imagination Well Served. #LifeWorksRestaurantGroup COMPENSATION: The Salaried rate for this position is $67,000.00 to $73,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Leadership • Use Aramark's coaching model to engage and develop team members to their fullest potential, • Reward and recognize employees, • Ensure individual and team performance meets objectives and client expectations, • Plan and lead daily team briefings, • Ensure safety and sanitation standards in all operations Client Relationship • Identify client needs and communicate operational progress Financial Performance • Ensure the completion and maintenance of P&L statements, • Deliver client and company financial targets, • Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity • Bring value through efficient operations, appropriate cost controls, and profit management, • Follow the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives, • Ensure entire team is trained and able to implement, • Supervise team regarding production, quality and control Compliance • Maintain a safe and healthy environment for clients, customers and employees, • Follow all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Additional Responsibilities • Lead the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) in conjunction with the Food Service Director, • Plans, directs, and coordinates food service activities in order to deliver a finished product to the customer At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Requires at least 1 year of experience, • Requires at least 1 year of experience in a management role, • Bachelor's degree or equivalent experience preferred, • Strong interpersonal skills, • Ability to maintain effective client and customer rapport for mutually beneficial business relationships, • Ability to demonstrate excellent customer service using Aramark's standard service model, • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers, • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb., • Must be able to stand for extended periods of time. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Job Summary We are seeking a dedicated and enthusiastic Caterer to join our team. The ideal candidate will be responsible for providing exceptional food service and preparation for various events, ensuring that all aspects of catering run smoothly. This role requires strong organizational skills, attention to detail, and the ability to work collaboratively with a team to deliver high-quality culinary experiences. Duties • Prepare and cook a variety of menu items according to established recipes and presentation standards., • Oversee food service operations during events, ensuring timely delivery and presentation of meals., • Assist in menu planning and inventory management to ensure all necessary supplies are available., • Supervise catering staff, providing guidance and support in food preparation and service., • Maintain cleanliness and organization of the kitchen and catering areas in compliance with health and safety regulations., • Manage banquet setups, including table arrangements, serving stations, and equipment., • Collaborate with clients to understand their catering needs and preferences, providing exceptional customer service throughout the event. Qualifications • Proven experience in food service or catering, with a strong understanding of food preparation techniques., • Skills in bartending are a plus, enhancing the overall service experience for guests., • Experience in supervising or managing teams within a kitchen or catering environment is preferred., • Strong organizational skills with the ability to manage multiple tasks simultaneously., • Knowledge of inventory management practices to ensure efficient operation of the kitchen., • Excellent communication skills for effective interaction with clients and team members., • A passion for cooking and delivering high-quality food experiences. Join our team as a Caterer and contribute your culinary talents to create memorable events!

The KPMG Advisory practice is at the forefront of transformation, offering excellent opportunities for individuals to advance their careers and expertise with KPMG. Looking ahead, we anticipate continued evolution and success within the practice, fostering both personal and professional development, thereby creating new pathways for growth. In this ever-changing market environment, our professionals must be adaptable and thrive in a collaborative, team-driven culture. At KPMG, our people are our number one priority. With a wealth of learning and career development opportunities, a world-class training facility, and leading market tools, we help our people continue to grow both professionally and personally. If you're looking for a firm with a strong team connection where you can be your whole self, have an impact, advance your skills, deepen your experiences, and have the flexibility and access to constantly find new areas of inspiration and expand your capabilities, then consider a career in Advisory. \n KPMG is currently seeking a Sr. Associate, Cloud - GCP for our Consulting practice. Responsibilities:\n\n • Lead the design and implementation of Google Cloud Platform (GCP) infrastructure using Terraform, following best practices for modularity, reusability, and long-term maintainability.\n, • Demonstrate deep expertise in GCP networking, including network design standards and Network Connectivity Center (NCC) hub-and-spoke architectures.\n, • Architect and manage secure, reliable hybrid cloud integrations between on-premises environments and GCP, enabling seamless connectivity across platforms.\n, • Design, build, and support scalable data platforms on GCP, leveraging services such as BigQuery, Dataflow, Dataproc, and Pub/Sub to enable advanced analytics and data processing.\n, • Enable Generative AI initiatives by supporting development teams in the use of GCP AI/ML services, with a strong focus on Vertex AI for model development, training, and deployment.\n, • Implement and maintain robust security controls and compliance policies across the GCP environment, with a strong understanding of IAM/RBAC and industry regulatory standards.\n, • Design and build automated CI/CD pipelines for provisioning and managing GCP resources using tools such as Jenkins, GitLab CI, or Google Cloud Build.\n, • Implement comprehensive monitoring, logging, and operational tooling to ensure platform reliability, performance, and proactive cost optimization.\n, • Provide technical leadership and mentorship to junior team members, fostering a culture of continuous learning, engineering excellence, and operational rigor.\nQualifications:\n\n, • Minimum three years of recent Google Cloud Platform (GCP) or equivalent cloud systems development experience\n, • Bachelor's degree from an accredited college/university\n, • Experience in designing cloud architectures and implementing production infrastructures and applications in one or more of the following cloud environments/technologies: GCP using infrastructure as code approach, experience in developing data and analytics platforms and applications on cloud is a plus and experience with cloud native container technologies such as Kubernetes, OpenShift, or Docker experience with Terraform, Ansible, Chef and Puppet is preferred\n, • Basic software development skills/experience; scripting experience is preferred with a proficiency in Unix/Linux environments and ability to develop in terminal environments; experience with source code management systems like GIT and SVN and the ability to communicate technical concepts to non-technical team members\n, • Strong understanding of networking, identity management, monitoring, logging, vulnerability management and concepts; depth of understanding with security concepts, protocols and configuration (authentication, authorization, encryption, PKI) with knowledge of IT operating models and processes and experience hardening infrastructures & systems and developing highly available & scalable systems is a plus\n, • Ability to travel as required\n, • Applicants must be authorized to work in the U.S. without the need for employment based visa sponsorship now or in the future. KPMG LLP will not sponsor applicants for U.S. work visa status for this opportunity (no sponsorship is available for H-1B, L-1, TN, O-1, E-3, H-1B1, F-1, J-1, OPT, CPT or any other employment based visa)\n\n\n KPMG LLP and its affiliates and subsidiaries (“KPMG”) complies with all local/state regulations regarding displaying salary ranges. If required, the ranges displayed below or via the URL below are specifically for those potential hires who will work in the location(s) listed. Any offered salary is determined based on relevant factors such as applicant's skills, job responsibilities, prior relevant experience, certain degrees and certifications and market considerations. In addition, KPMG is proud to offer a comprehensive, competitive benefits package, with options designed to help you make the best decisions for yourself, your family, and your lifestyle. Available benefits are based on eligibility. Our Total Rewards package includes a variety of medical and dental plans, vision coverage, disability and life insurance, 401(k) plans, and a robust suite of personal well-being benefits to support your mental health. Depending on job classification, standard work hours, and years of service, KPMG provides Personal Time Off per fiscal year. Additionally, each year KPMG publishes a calendar of holidays to be observed during the year and provides eligible employees two breaks each year where employees will not be required to use Personal Time Off; one is at year end and the other is around the July 4th holiday. Additional details about our benefits can be found towards the bottom of our KPMG US Careers site at Benefits & How We Work.\n \n\n\n \n\n\n Follow this link to obtain salary ranges by city outside of CA: \n \nhttps://kpmg.com/us/en/how-we-work/pay-transparency.html/?id=M179ADV426 California Salary Range: $107635 - $217810 \n\n \n KPMG offers a comprehensive compensation and benefits package. KPMG is an equal opportunity employer. KPMG complies with all applicable federal, state and local laws regarding recruitment and hiring. All qualified applicants are considered for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, citizenship status, disability, protected veteran status, or any other category protected by applicable federal, state or local laws. The attached link contains further information regarding KPMG's compliance with federal, state and local recruitment and hiring laws. No phone calls or agencies please.\n \n \n \n \n \n KPMG recruits on a rolling basis. Candidates are considered as they apply, until the opportunity is filled. Candidates are encouraged to apply expeditiously to any role(s) for which they are qualified that is also of interest to them. \n \n \n \n \n \n Los Angeles County applicants: Material job duties for this position are listed above. Criminal history may have a direct, adverse, and negative relationship with some of the material job duties of this position. These include the duties and responsibilities listed above, as well as the abilities to adhere to company policies, exercise sound judgment, effectively manage stress and work safely and respectfully with others, exhibit trustworthiness, and safeguard business operations and company reputation. Pursuant to the California Fair Chance Act, Los Angeles County Fair Chance Ordinance for Employers, Fair Chance Initiative for Hiring Ordinance, and San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.\n \n

Ci Siamo is a restaurant from Danny Meyer’s Union Square Hospitality Group and James Beard semifinalist Chef Hillary Sterling.Located at Manhattan West, this NYT Top 100 restaurant celebrates the beauty of simplicity centering around live-fire cooking.The Italian-inflected menu takes inspiration f

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. Development of sous chefs and BOH leaders through trust, accountability, and example — cult

Lead the kitchen during service, ensuring the team represents the Hojoko brand and values. Ensure thorough and efficient kitchen set-up, cleaning, and care of facilities, working with the management team across all departments. Minimum 2 year’s prior kitchen experience.

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. At Bianca, we do more than serve food and drinks — we create moments. Prep areas, equipment

\n The opportunity\n Delaware North Sportservice is hiring a Chef de Cuisine to join our team at TD Garden in Boston, Massachusetts. As a Chef de Cuisine, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team. \n \n *Comprehensive relocation assistance provided! \n\n\n Pay\n Minimum – Anticipated Maximum Base Salary: $65,300 - $88,200 / year \n\n\n In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/. \n\n\n What we offer\n At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: \n \n • Medical, dental, and vision insurance\n, • 401(k) with up to 4% company match \n, • Annual performance bonus based on level, as well as individual, company, and location performance\n, • Paid vacation days and holidays\n, • Paid parental bonding leave\n, • Tuition and/or professional certification reimbursement\n, • Generous friends-and-family discounts at many of our hotels and resorts\n \n\n\n What will you do?\n \n • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation\n, • Assist in hiring, training, and mentoring team members, while creating a cohesive work environment\n, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes\n, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes\n, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies\n \n\n\n More about you\n \n • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation.\n, • Experience in fine dining, luxury hospitality, high-end catering and events, or country club settings is highly desirable\n, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team\n, • Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation\n, • Proficient computer skills, including Word and Excel\n, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications\n, • Capacity to work a flexible schedule to accommodate business levels\n \n\n\n Shift details\n Days \n Evenings \n Holidays \n M-F \n Evenings as needed \n Weekends \n\n\n Who we are\n\n\n Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. \n\n\n Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. \n Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. \n Together, we’re shaping the future of hospitality — come grow with us! \n\n\n Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. \n

Job Description About Gourmet: Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Position Summary: In this key leadership role, the Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality in a high-volume environment. The Sous-Chef will be the culinary leader for a world class music venue in Boston and relocates to Berkshires for the Summer for 12 weeks. The Sous-Chef will write the menu, manage production, and lead the service of pre-show dining and venue concessions. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team Key Responsibilities • Responsible for managing the preparation and organization of a culinary staff of 20 cooks producing large quantities of food for multiple events with quality and consistency., • Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow., • Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations., • Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management., • Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly., • Assists in scheduling staff with regards to business levels with cost, consistency and productivity in mind. Qualifications: • Previous experience 3–5+ years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10+ cooks., • Strong culinary skills based on the principles and processes of cooking that also demonstrative creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities., • Strong computer skills with a focus on clear communication and responsiveness., • Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business velocity., • Possesses extensive knowledge of major allergens and can identify these on menus., • Ability to stand for extended periods, • Ability to lift to 50 lbs as needed, • Availability to work mornings, weekends, and some holidays, • Serve Safe certification required (or willing to obtain), • Allergen Awareness certification required (or willing to obtain)\nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Job DescriptionTITLE:Café Bakery ManagerDATE:9/3/2026DEPARTMENT:OperationsFLSA STATUS:ExemptREPORTS TO:Owner/DirectorLABOR GRADE:SalaryAPPROVED BY:APPROVED DATE:Job SummaryCSCA Café is a café and bakery in Cambridge, MA, run by the Cambridge School of Culinary Arts. Since opening in early 2025, it has become a favorite neighborhood gathering spot, offering exceptional coffee alongside pastries, specialty desserts, spreads, and syrups that are all made from scratch, in-house, by CSCA's culinary talent. We pride ourselves on providing top-notch service, the highest quality products, showcasing the work of CSCA's Professional students, and creating a community space where customers can relax and enjoy their favorite beverages and baked goods. The Café Bakery Manager is responsible for overseeing the daily operations of the café bakery, leading a team of baristas, and partnering with our pastry chefs to ensure exceptional customer service, efficient operations, and high-quality product delivery. This role involves managing staff, scheduling, inventory, budgets, and maintaining a welcoming, spotless environment for customers. To be successful in this role, you should have proven experience managing in a café, bakery, or restaurant setting. Ultimately, you will help increase profitability, boost customer engagement, and build a culture of hospitality that keeps CSCA Café the favorite neighborhood spot.Essential Duties and Responsibilities • Own day-to-day café operations,, • Recruit, hire, onboard, and train baristas and support staff, • Lead, train, and develop a team of Shift Leads, Baristas, and support staff, • Build fiscally responsible schedules that keep the café sufficiently, yet efficiently covered, even when someone calls out, • Manage vendor relationships, ordering, and inventory — and keep waste in check, • Partner with our Executive Pastry Chef, Production Lead, and ownership on menu development and seasonal specials, • Work with your barista team to develop trendy and unique seasonal drink specials, • Monitor budgets and sales performance, and find smart ways to control costs, • Collaborate with the marketing team on promotions and events, • Keep the cafe spotless, welcoming, and up to health and safety code, • Turn customer feedback into action — and turn first-time visitors into regulars, • Create a culture of hospitality that is second to none, • Partner with CSCA's Academics and Student Life teams to support student learning opportunities as neededRequirements, • 3+ years of experience in cafe, bakery, or restaurant management (required: managerial experience in food or hospitality), • Previous Hands-on experience with professional coffee equipment, Barista experience preferred, • A ServSafe Food Manager certification (or equivalent), • Strong organizational skills — able to juggle a rush, a delivery, and a scheduling gap all at once, • A genuine, customer-first attitude and leadership skills to bring a team along with you, • Comfort with MS Office, • High school diploma or GED required; a degree in Culinary/Pastry Arts, Business Administration, or Business Management is preferred, • Availability to work within café hours, including weekends and holidays, • The drive to do whatever it takes to succeedPhysical Demands, • The ability to lift 25+ pounds and stand for long periods of timeWork Environment, • This job operates in a retail/restaurant environmentPosition Type and Expected Hours of Work, • This is a full-time, salaried position, • Work hours are 40+ hours per week, • Schedule based on operating hours and business needsBenefits, • Competitive, bonus-eligible salary, • Health, dental, and vision insurance, • Paid time off, • Employee discounts, • Real opportunities for professional growth

Job DescriptionSOUS CHEF $19 - $22 / hour depending on experience ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standardard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! ABOUT THE TEAM: People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests’ with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn’t do it without you. YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Complimentary DIG lunch everyday, • Opportunities for GROWTH ABOUT US: At Dig Food Group, we’re building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we’ve built direct and real relationships with farmers. We don’t just name check them on our menus -- we’re true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We’re not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

The Cafe Head Chef is responsible for overseeing all kitchen operations within the café and plays a critical role in the success and growth of the kitchen team. Cafe Head Chefs may supervise up to 25 team members, including Line Cooks, Prep Cooks, and Dishwashers. Our Cafe Head Chefs work clo

In the absence of the Cafe Head Chef, the Sous Chef is responsible for overall kitchen execution and leadership. The Sous Chef supports all kitchen operations within the café and plays an important role in the success and growth of the kitchen team. Sous Chefs may supervise up to 25 team memb

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. You work calmly and confidently in fast-paced, high-expectation kitchens . This is a fast-pa

Job Description Are you passionate about creating delicious culinary experiences in a welcoming and inclusive environment? If so, Omar’s Bistro is looking for a talented Line Cook to join our team! We opened Omar’s Bistro in 2022 and have been partnering with LABBBs in the New England area to support children with disabilities through our dynamic and interactive work site. Our vision is to create a world that is more accepting and inclusive for all. As we grow our business, it is important for us to have everything available to make our community feel at home when they are here. As a Line Cook, you will play a key role in bringing our vision to life by preparing and cooking menu items to perfection. Compensation: $20+ an hour based on experience Benefits: Health, Dental, Vision and PTO! Line Cook Responsibilities: • Preparation of Ingredients: Wash, chop, and prepare ingredients for cooking, including vegetables, meats, and seafood., • Cooking and Assembling Dishes: Follow recipes and plating guides to cook menu items, ensuring each dish is made accurately and to the restaurant’s standard., • Maintaining Food Safety and Cleanliness: Adhere to health and safety standards by keeping the kitchen clean and organized. This includes sanitizing surfaces and properly storing food., • Stock and Inventory Management: Keep track of kitchen inventory and alert the kitchen manager or chef when supplies are low or equipment needs repair or replacement., • Temperature Control: Ensure all food items are stored at correct temperatures to prevent spoilage and maintain food safety., • Operating Kitchen Equipment: Safely operate kitchen equipment such as grills, stove-tops, ovens, and fryers., • Time Management: Efficiently manage time to handle multiple orders simultaneously and meet service time standards., • Quality Control: Check the quality of ingredients and the final products, adjusting the cooking process as needed to meet quality standards., • Team Collaboration: Work cooperatively with other kitchen staff, including other line cooks, sous chefs, and dishwashers, to ensure a smooth operation., • Feedback Incorporation: Respond to feedback from kitchen staff and diners to improve food preparation and presentation., • Menu Knowledge: Be familiar with the menu, including understanding the ingredients and cooking methods used in each dish, to answer questions from other kitchen staff or diners., • Continual Learning: Stay updated on new cooking techniques and trends in the culinary world to improve skills and kitchen efficiency. Line Cook Requirements: • Previous experience as a Cook or Line Cook in a restaurant setting, • Knowledge of food safety and hygiene practices, • Ability to follow recipes and prepare dishes accurately, • Strong communication and teamwork skills, • Excellent time management and organizational abilities Bonus Skills: • Experience working in a fast-paced kitchen environment, • Knowledge of different cooking techniques and cuisines, • Ability to adapt to changing menus and special dietary needs, • Passion for creativity and innovation in the culinary world If you are ready to bring your culinary skills to a team that values diversity, creativity, and excellence, we can’t wait to hear from you! Join Omar’s Bistro in creating a more accepting and inclusive world, one delicious meal at a time.

Job DescriptionJob 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, reliable, and committed to creating an excellent experience for patrons. 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, • Work with other team members to complete nightly prep lists, • 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

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens.

Oversee the training of kitchen personnel in safe operation of all kitchen equipment and. Responsible for training kitchen personnel in cleanliness and sanitation. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage are

The role of Executive Chef requires the ability to lead and oversee daily culinary operations, in partnership with the Sr. Executive Chef Responsibilities include but are not limited to:.

Job Description Cook -On/Off Premise Compensation: BOE $25-28 hourly Employment Type: Part-Time Job Title: Cook Well established Boston based catering company is seeking a strong culinary skills candidate. Catering high volume food experience is a must. Good work ethic, reliable, ability to work under pressure, positive attitude, team player are all attributes we seek. Cooks must be able to work with health and safety guidelines set out by the company and under the standards of Boston and Mass Health. o Work with a sense of urgency o Maintain a clean and sanitary workstation throughout the day o Before the shift is complete, properly prepare to close by putting away all items and cleaning the assigned work area. Keep area in accordance to safe and sanitation practices store all ingredients properly and safely in refrigeration, sanitize cutting board, tools, knives and work area o Coordinate efforts with the chef and sous chef o Contributes to the ordering needs by giving the chef or sous chef any immediate needs and notifies them when talking the last of a specific product o Provide support for fellow kitchen team members in need o Maintain a high level of respect between kitchen team and sales and front of house staff members o Help to keep a positive working atmosphere with all team members QUALIFICATIONS o At least 2 years’ experience in a fully operating catering or high-volume kitchen o High school diploma or equivalent o Candidates should have proof of culinary education and/or certificate or minimum 5 years high volume experience o Must have a current serve safe certificate or be willing to acquire. o Proficient knowledge of various kitchen appliances and kitchen tools used in production ABILITY TO o Ability to work at a fast, yet controlled pace while cooking o Ability to read and execute recipes written in English o Ability to speak English fluently o Ability to stand, walk and climb flights of steps during a work shift o Clean work habits and strong attention to detail o Ability to be punctual/on time for work shifts o Ability to multi-task in order to plan ahead WORK ENVIRONMENT o Standing for prolonged periods of time o Under variable temperature conditions o Under variable noise levels o Around cleaning chemicals \nCompany Description Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area. Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.

About the job Take on a leadership position where your vision and expertise will drive culinary excellence. You’ll lead the charge in standardizing operations, fostering team development, and crafting innovative menus that meet diverse client needs, all while building strong partnerships that elevate the dining experience. Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management. Pay Range: $77605 per year - $100430 per year What’s in it for you • Lead the implementation of streamlined culinary systems that boost consistency and operational success., • Inspire and mentor a dedicated team, shaping future leaders and promoting professional growth., • Oversee procurement and purchasing to ensure top-quality ingredients and cost- effective sourcing., • Design menus that balance creativity with client preferences and nutritional standards., • Champion fresh, innovative culinary ideas that keep dining experiences exciting and relevant., • Cultivate meaningful relationships with clients through exceptional service and collaboration., • Play a key role in shaping culinary strategy and driving continuous improvement across your area. What you’ll bring • Extensive culinary expertise with a proven track record in high-volume, fast-paced kitchen environments., • Leadership and management skills, with experience mentoring teams and driving professional development., • Advanced menu planning abilities combined with a deep understanding of current culinary trends and client preferences., • Highly organized and detail-oriented, with proficiency in computer systems to streamline operations and enhance efficiency., • Demonstrated problem-solving skills and the ability to implement processes independently that improve productivity and consistency., • ServSafe certification and solid working knowledge of HACCP principles to ensure food safety and compliance. Requirements • Education Requirement: Associate’s degree or Bachelor’s degree or equivalent experience, • Management Experience: 1-3 years, • Related Experience: 1-3 years What we offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. Who we are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete _

The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. Oversee and hold the Sous Chef team accountabl

Delaware North Sportservice is looking for a talented Sous Chef to join our team at TD Garden in Boston, Massachusetts—home to world-class sports and entertainment. In this role, you’ll partner with the Executive Chef to lead high-volume culinary operations, deliver exceptional food qual

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Orders, replenishes and merchandises prepared foods products and participates in regional programs for purchasing and promotions. Monitors inventory control and replenishes product. Assists in organizing and developing promotional displays and maintaining OTS standards. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. • Purchases and replenishes food for preparation through proper buying procedures., • Monitors and acts upon open PO reports for both purchases and credits in an accurate and timely manner., • Controls spoilage and shrink, achieves turn goals, participates in inventory., • Completes spoilage, sampling, temperature, and sweep worksheets as required., • Assists with counter service and cooks as scheduled or as necessary., • Communicates with Kitchen Manager / Chef and Team Leader on ordering needs and issues., • Maintains positive working relationship with vendors., • Works with Team Leader or Assistant Team Leader(s) to cost recipes., • Oversees customer special order procedure., • Supports leadership in conducting inventories., • Maintains financial profitability by meeting and exceeding purchasing and sales targets., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations., • Extensive product knowledge, including production, distribution, seasonal availability, advances, and trends., • Ability to create and negotiate price bids., • Familiarity and/or willingness to learn about products, nutritional information, and other areas of study., • Working knowledge and application of all Prepared Foods merchandising expectations., • Complete understanding of WFM margin program and profitability., • Ability to educate team on product knowledge and convey enthusiasm., • Strong basic math skills., • Knowledge and ability to use computer programs such as Microsoft Word, Excel, Outlook, and ordering systems., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • Understanding of and compliance with WFM quality goals., • 1+ years of Buying/Merchandising, • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $17.50-$30.20 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits may include health insurance, retirement plan benefits, eligibility for a store discount, paid time off and access to other benefit programs. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire. For additional information, visit our Whole Foods Market Careers site: https://careers.wholefoodsmarket.com/benefits. At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Baker to join the team at our busy bakery! In this role, you will prepare a variety of breads and pastries. You will be responsible for opening the bakery in the morning and prepping for the day ahead. The ideal candidate has previous bakery experience and a passion for creating delicious breads and pastries. If you are creative, hardworking, and want to share your tasty creations with customers, we’d like to hear from you! Duties and Responsibilities: • Open the bakery and prepare for the day ahead, • Clean and sanitize equipment and baking areas, • Bake a variety of breads, cakes, and pastries, • Prepare custom orders, • Track, maintain, and order inventory as necessary Qualifications:, • Previous experience as a baker, pastry chef, or in a similar role is preferred, • Ability to use professional-grade kitchen appliances and equipment, • Knowledge of food safety practices, • Previous experience decorating cakes, • Ability to thrive in a fast-paced kitchen environment, • Strong organizational and time-management skills, • Team player, • Available for early morning shifts

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Summary of Prep Cooks’ Primary Responsibilities • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Dishwashers’ Primary Responsibilities: • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Our Perks and Benefits: • Competitive Pay: Dishwashers earn $17.00–$19.00/hour. Prep Cooks earn $18.25–$21.00/hour. Line Cooks earn $18.50–$22.50/hour., • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job Description Overview JOB SUMMARY: Temporary Pastry Cook We are looking for an individual with a background in Pastry, who can create and exemplify a team spirit, have a “Yes I Can” attitude and inspire team performance, while providing our guests with a delicious finish to their dining experience! CANDIDATE PROFILE Education: Pursuing Bachelor’s degree, preferably specializing in Pastry, Culinary Arts, and or related major or equivalent experience is required. Experience: Must have at least one (1) or more years of related Pastry experience, with experience in Hospitality preferred. KEY RESPONSIBILITIES The primary responsibilities for the Pastry Cook include but are not limited to: • Creation of baked goods and desserts., • Prepare a variety of desserts and bread items., • Assist in menu innovation and recipe creation applicable to the menu., • Help to maintain high level of sanitation and safety as set forth by the Pastry Chef., • Maintains consistent high quality product as set forth by the Pastry Chef., • Maintains a positive attitude and professional disposition., • Maintains a full line of communication with supervisors. JOB QUALIFICATIONS In addition to performance of key responsibilities, this position may be required to possess a combination of the following skills and experiences: • Ability to work an environment with changing temperatures for long periods of time., • Demonstrated ability to work cohesively with a team., • Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources., • Must be able to lift up to 15lbs + on a regular and continuous basis., • Ability to lift, reach, bend and stoop., • Work in a standing position for long periods of time., • Ability to communicate effectively in the English language, both verbally and in writing. A second language is desirable. The Boston Harbor Hotel is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

Job Description Commissary Production Prep Cook - Flour Breadquarters - 1 Design Center Place, Boston, MA Do you like to eat and make award-winning baked goods and sandwiches? Do you like working on a great team in a wonderful environment? If so, we have the opportunity for you! Flour Bakery + Cafe is now hiring for a full-time Production Prep Cook for our state-of-the-art commissary kitchen in the seaport. The Prep cook position requires flexible availability and will report directly to the Savory Production Chefs but will also be given direction from the Production Shift Leads and other Commissary Managers. The primary focus of the Production Prep Cook entails completion of the daily production list as written by BK Savory Production Chefs (or BK Savory Production Shift Lead), while prioritizing items based on the timing of delivery loops to specific locations for that day. Prep Cooks are expected to communicate any issues that may create problems with on-time completion of the production like and are expected to assist all co-workers within the Savory department when needed. While not guaranteed, this is the tentative scheduling for the open position: • Sunday - 12pm-8pm, • Monday - 6am-2pm, • Tuesday - OFF, • Wednesday - 3pm - 11pm, • Thursday - OFF, • Friday - 6AM - 2PM, • Saturday - 12pm-8PM Day-to-Day Performance Expectations: • Provide support for coworkers in order to ensure prep is being done efficiently., • Follow all recipes and techniques in food preparation., • Be another set of eyes on ingredient quality from vendor and overall Mom test, • Provide constructive feedback as needed, • Handle food and clean stations per standard sanitation procedures., • Assist with kitchen upkeep and deep cleaning tasks when production list is complete, • Assist with checking in ordering from BK, • Help maintain an orderly and clean kitchen, • Check-in each day when you arrive and leave with the Production Shift Leader or Production Chef, • Inventory finished product and write appropriate prep lists that meet all finished good pars, • Prioritize items each day based on which loop the items travel and communicate any issues with timing., • All other duties as assigned Skills for Qualification: • Professional kitchen experience preferred, • Must be able to maintain grooming and uniform standards, • Ability to stand for long periods, walk, push, pull, reach, and lift < 50 lbs., • Ability to operate equipment such as a dishwasher, and cleaning tools, • Excellent sense of urgency and hospitality, • Ability to recognize when and where further cleaning up to our standards, • Ability to take feedback and direction, • Excellent attendance, reliability, communication and interpersonal skills, • Effective time management skills, • Willingness to work in a team and help all other departments, as needed Work Environment: • Must be able to work in an environment with loud noises and machinery., • Must be able to work around various aromas and fluctuating temperatures, • We do our best not to cross-contaminate anything containing gluten. However, there may be gluten in the air at times. We do our best to accommodate any staff allergy requests. Compensation: The starting pay rate for this position is $18.50, but the total pay range is $18.50-$24.68. Additional Information: Flour offers a fantastic work environment, an unparalleled commitment to training to make you a better team member! We offer benefits such as health/ dental/ vision insurance, 401k with a generous match, paid vacation/sick time, and a great staff meal policy. We offer a real commitment to growth- both in your skill/knowledge and growing into more senior positions if that is an interest of yours!

Reporting to the Senior Sous Chef and culinary leadership, you will support the day-to-day operations of the pastry kitchen — overseeing production, maintaining quality and consistency across all desserts and baked goods, and mentoring junior pastry team members.

Job Description This is a U.S. based position. All of the programs we support require U.S. citizenship to be eligible for employment. All work must be conducted within the continental U.S. Who we are: Raft (https://TeamRaft.com) is a customer-obsessed non-traditional defense tech company dedicated to empowering U.S. military and government agencies with cutting-edge AI/ML and data solutions. We are a leader in autonomous data fusion and Agentic AI, with a purposeful focus on Distributed Data Systems, Platforms at Scale, and Complex Application Development. With headquarters in McLean, VA, our range of clients includes innovative federal and public agencies leveraging design thinking, cutting-edge tech stack, and cloud-native ecosystem. We build digital solutions that impact the lives of millions of Americans. We're looking for an experienced Senior DevSecOps Engineer to support our development efforts and join our passionate team of high-impact problem solvers. This is a unique opportunity to help build a new software factory in the federal ecosystem and shape a game-changing organization where we put our customers and people first. About the role: As a member of the Raft team, you will work to establish a software factory platform using agile development practices. We will leverage GitOps processes to deploy a DevSecOps platform for different developer teams to push their software into production within the federal sector. Our framework will leverage open source and Cloud Native Computing Foundation Kubernetes framework to provide a lightweight, vendor agnostic system. What you will do • Develop Infrastructure as Code and Configuration as Code using GitCI, • Leverage AWS cloud infrastructure experience, • Create Helm charts and deploy to EKS, • Develop quick bash/Python/Perl/go scripts, • Eagerly look for opportunities to automate, • Integrate services with Kubernetes, and other third-party systems, • Learn new tools by building upon experience in foundational knowledge, • Use logs to pinpoint where issues are in the code, • Find an itch and contribute back to open source, • Be an active member in in daily scrum meetings, bi-weekly sprint planning, and quarterly milestone planning, and as-needed pairing sessions What we are looking for: • A passionate problem solver with demonstrated knowledge of DevSecOps principles, plus demonstrated knowledge in the following:, • Our senior level positions typically have 4-5+ years of industry experience, • 3-5 years of experience with Kubernetes, including EKS and other containerization tools such as Docker, • Knowledge of Istio, Custom Kubernetes Operators, Custom Helm charts, Custom Admission Controllers, Custom CRDs, or Custom Controllers, • 2+ years of experience building, operating and maintaining compliant computing environments in Amazon Web Services (AWS) or Azure and using terraform / helm for deployments., • Know your way around Golang to develop cloud-based or server-side solutions, • Proficiency in basic programming languages such as Python to develop scripts, debug, and solve problems., • Previous experience building CI/CD pipelines for use in a production, dev, and testing environment, • Previous experience with configuration management tools such as Puppet, Chef, or Ansible., • Previous experience building and managing containers using technologies such as Docker, • Familiarization with DevSecOps tasks such as container security, hardening, baselining, and CI/CD, • Work as a DevSecOps Engineer focusing on problems at Scale involving Kubernetes, • Working knowledge to debug cluster-based computing architectures, • Bachelor's degree or higher in CS, CE, or related field Required Certifications: • CISM, CISSP, CISA, CCISO, CCNP Security, GLSC, or Security X, • Certified Kubernetes Administrator (CKA) or Certified Kubernetes Application Developer (CKAD) Highly preferred: • Previous experience with DoD's Platform One, Big Bang, and/or Iron Bank, • Ability to develop custom Kubernetes Operators Clearance Requirements: • Active Secret security clearance Salary Range: $140,000-$180,000 Work Type: • Remote with a preference for candidates based in Hawaii, DMV/NCR, Tampa, FL or Hanscom AFB, MA, • Foreign and domestic travel up to 35% to customer sites What we will offer you: • Highly competitive salary, • Fully covered healthcare, dental, and vision coverage, • 401(k) and company match, • Take as you need PTO + 11 paid holidays, • Education & training benefits, • Generous Referral Bonuses, • And More! Our Vision Statement: We bridge the gap between humans and data through radical transparency and our obsession with the mission. Our Customer Obsession: We will approach every deliverable like it's a product. We will adopt a customer-obsessed mentality. As we grow, and our footprint becomes larger, teams and employees will treat each other not only as teammates but customers. We must live the customer-obsessed mindset, always. This will help us scale and it will translate to the interactions that our Rafters have with their clients and other product teams that they integrate with. Our culture will enable our success and set us apart from other companies. How do we get there? Public-sector modernization is critical for us to live in a better world. We, at Raft, want to innovate and solve complex problems. And, if we are successful, our generation and the ones that follow us will live in a delightful, efficient, and accessible world where out-of-box thinking, and collaboration is a norm. Raft's core philosophy is Ubuntu: I Am, Because We are. We support our "nadi" by elevating the other Rafters. We work as a hyper collaborative team where each team member brings a unique perspective, adding value that did not exist before. People make Raft special. We celebrate each other and our cognitive and cultural diversity. We are devoted to our practice of innovation and collaboration. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Overview Opportunity: Chef de Cuisine Assist Executive Chef in leading the kitchen with scheduling and coordinating associates as well as supervising the staff to ensure all food preparation is done according to standard. Chef de Cuisine is directly responsible for the entire kitchen operations in the absence of the Executive Chef. Potential Career Path Chef de Cuisine – Executive Chef Essential Job Functions • Provide direction to other kitchen staff in production and best practices., • Set up production cycles, ensure proper inventory levels are available and call in orders as needed., • Hands on execution of the line and inform associates of their responsibilities., • Conduct tastings and educational seminars regarding the menu., • Supervise kitchen to ensure service preparation is done to leading standards., • Coordinate food preparation and storage in kitchen., • Control portion sizes and quality of food., • Ensure food production is done in accordance with our safety and sanitation practices. Assist in interviewing, selecting, and scheduling associates., • 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., • Practice safe work habits to ensure safety., • Monitor storage areas, such as refrigerators and dry areas, for cleanliness and orderliness., • Ensure overall guest satisfaction. Position Requirements • Degree or certification from an accredited culinary program preferred., • 3 years’ experience in a managerial position of an upscale and/or high volume foodservice establishment required. Work Environment and Context • Work schedule varies and may include working on holidays, and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending.

Job Description Upbound is redefining how modern infrastructure is built for the Agentic AI Era. We're the creators and primary maintainers of Crossplane, and we're building the Intelligent Control Plane—a new platform layer that makes infrastructure programmable, autonomous, and composable. Our mission is to power the AI-native enterprise with a foundational platform layer that helps teams provision, operate, and adapt infrastructure at scale—so platforms are ready for both humans and AI agents. We partner with leading cloud providers, ISVs, and open-source communities to help organizations move faster with greater confidence. Today, Upbound supports Fortune 500 companies and platform engineers across 100+ countries. Crossplane has surpassed 100M+ downloads and is used by 1,000+ teams worldwide. We're a Series B company backed by GV (formerly Google Ventures), Altimeter Capital, and Intel Capital, and we've raised $69M to date. Learn more at upbound.io. The Strategic Enterprise Account Executive role is an outside sales position responsible for developing, managing, and closing business for Strategic Enterprise customers in the North America region and is an integral part of the field sales organization. This person will partner with our demand generation, solutions engineering, and product teams to guide prospective customers through a solutions sales journey of modernizing their cloud platform architecture. This position will require you to develop a deep understanding of the specific challenges customers are facing to help them positively achieve their business outcomes with Upbound's solutions. This role will work cross-functionally with product, marketing, sales development and customer success to provide a tight-knit customer relationship, account leadership and direction in both the pre-sales and post-sales processes. In this role, you will: • Carry a sales quota that aligns with Upbound's revenue goals., • Function as the primary point of contact and the face of Upbound for new prospects and customers., • Conduct sales activities including prospecting and developing opportunities within existing customer accounts., • Manage complex strategic enterprise sales motions with multiple prospect engagement points., • Ensure the successful rollout and adoption of Upbound products and services in partnership with pre-and-post sales engineering and support., • Take ownership of your business by documenting the buying criteria, process, and owners to ensure pipeline accuracy., • Look for and implement improvements to sales processes, tools, and materials., • Travel to customer sites and industry conferences and events as needed.You are a good fit if you have:, • Proven track record of consistently meeting or exceeding assigned annual/quarterly goals and targets and consistently ranked top 1-2 on your team., • Sold to large enterprise G2K companies and adept at navigating global, multi-national organizations., • Sold AI, Cloud, or Infrastructure platform oriented products., • Experience in solution and value selling in the enterprise cloud, cloud-native, and AI product spaces, • Correctly estimate qualifying opportunities based on MEDDICC., • Drive to build a business, hunger to find and close deals, and pride in the growth of the business., • Relentless focus on customer success and meeting the needs of present and future customers., • Experience building positive professional relationships with senior IT and business executives., • Clear and articulate written, verbal, online, and in-person communication skills., • Professionalism, polish, attention to detail, and strong follow-up., • A collaborative mindset and willingness to help solve problems outside of your immediate lane., • Fun in your job and enjoy what you do.It's a plus if you:, • Strong understanding of cloud-native infrastructure, AI solutions, and/or Infrastructure as Code tooling (Terraform, Ansible, Chef)., • Significant experience selling disruptive technology into focused markets. #LI-REMOTE Why Upbound? At Upbound, you'll help shape the systems and strategies that drive predictable, scalable growth in a product-led company embracing usage-based models. If you're excited to build from the ground up, work with cutting-edge cloud technologies, and directly impact how revenue is generated and scaled—this is your seat at the table. About Upbound Upbound is pioneering infrastructure platforms for the Agentic AI Era, serving Fortune 500 companies and platform engineers across more than 100 countries. The company empowers infrastructure and platform teams with Intelligent Control Planes - based on Kubernetes and Crossplane - that provision, operate, and adapt so platforms are ready for both humans and AI agents. Upbound is the creator and primary maintainer of Crossplane, the popular open-source framework for building cloud-native control planes, with over 100 million downloads and adoption by more than 1,000 teams worldwide. A Series B startup backed by GV (formerly Google Ventures), Altimeter Capital, and Intel Capital, Upbound has raised $69M to date. For more information, visit www.upbound.io.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Summary of Prep Cooks’ Primary Responsibilities • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Dishwashers’ Primary Responsibilities: • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Our Perks and Benefits: • Competitive Pay: Dishwashers earn $18.00–$20.00/hour. Prep Cooks earn $19.00–$22.00/hour. Line Cooks earn $19.00–$23.60/hour., • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Summary of Prep Cooks’ Primary Responsibilities • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Dishwashers’ Primary Responsibilities: • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Our Benefits and Perks: • Competitive Pay: Dishwashers earn $17.00–$19.25/hour. Prep Cooks earn $18.25–$21.00/hour. Line Cooks earn $18.50–$22.00/hour., • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job DescriptionDescription: Umami Riot was born from a simple idea: pair joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrite them – with heart, craft and fearless creativity. Hojoko is where it all comes to life. A Japanese-inspired tavern fueled by loud music, high energy, and seriously good food. It’s where high-end technique meets low-key fun—wagyu cheeseburgers, spicy ramen, sake bombs—executed with the same precision and care as a fine dining kitchen. We take flavor seriously…everything else, not so much. We’re looking for a Line Cook who wants more than just a job. If you want adrenaline, growth, and pride on the plate—read on. THE GIG (AKA WHAT YOU’LL ACTUALLY BE DOING) • Bold, crave-worthy food executed with intention — dishes that guests actually talk about, • Grill, fry, prep, and live-fire stations worked with focus alongside a strong, supportive team, • Stations set up clean, kept dialed throughout service, and handed off better than they were found, • Clean, organized, and food-safe execution maintained at all times — details matter here, • Clear communication and collaboration that keep service moving smoothly, even when the pace is high, • Full engagement in a fast-paced kitchen fueled by energy, movement, music, and momentum — when one person wins, the whole team wins THIS ROLE IS A GREAT FIT IF… • You like kitchens that feel alive, not robotic, • You enjoy learning new techniques and flavors, • You care about doing things well, even when it’s busy, • You show up dependable, curious, and ready to work, • You want to be part of a team that respects each otherRequirements: LET’S SET EXPECTATIONS (IN A GOOD WAY) This is a fast-paced kitchen fueled by movement, heat, music, and momentum, where you’re on your feet, working with knives, fire, and focus throughout each shift. Yes — this is a hands-on role. You’ll be active for long shifts, lifting up to 50 lbs., bending, reaching, and moving easily through tight spaces. A disciplined commitment to sanitation, safety, and cleanliness is part of the craft here, and we’re committed to providing reasonable accommodations to support individuals in performing the essential functions of the role. WHY PEOPLE STICK AROUND • Competitive hourly pay - because your work matters, • Dining discounts across all Umami Riot locations, • Growth that’s real (not just talked about), • A team culture rooted in respect, creativity, and heart $18 - $25 per hour based on experience EOE

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine. • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assign Starting Rate: $19.00 Qualifications • 2+ years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • Degree from a culinary arts training program preferred Job Requirements • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Summary of Prep Cooks’ Primary Responsibilities • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Dishwashers’ Primary Responsibilities: • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Our Perks and Benefits: • Competitive Pay: Dishwashers earn $17.00–$19.00/hour. Prep Cooks earn $18.25–$21.00/hour. Line Cooks earn $18.50–$22.50/hour., • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Summary of Prep Cooks’ Primary Responsibilities • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other duties as assigned Summary of Dishwashers’ Primary Responsibilities: • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Other duties as assigned Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Our Perks and Benefits: • Competitive Pay: Dishwashers earn $17.00–$19.00/hour. Prep Cooks earn $18.25–$21.00/hour. Line Cooks earn $18.50–$22.50/hour., • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job Description Position Overview: The Dessert Cook is responsible for preparing and plating desserts according to recipes and restaurant standards. The ideal candidate has a passion for pastry, an eye for detail, and a commitment to producing visually stunning and delicious desserts. Key Responsibilities: • Dessert Preparation:, • Prepare a variety of desserts, including cakes, pastries, and ice cream, following established recipes and presentation standards., • Ensure that all desserts are fresh and visually appealing, with attention to taste, texture, and appearance., • Assist in the development of new dessert menu items, including seasonal offerings., • Baking and Finishing:, • Operate kitchen equipment such as ovens, mixers, and blenders to bake desserts., • Plate and garnish desserts in an attractive manner before serving to guests., • Inventory and Supplies:, • Monitor and manage dessert ingredients and supplies, ensuring they are fresh and in stock., • Report any shortages or equipment issues to the kitchen manager., • Cleanliness and Organization:, • Maintain a clean and organized work area, including all baking and plating tools., • Follow all safety and sanitation procedures in the kitchen. Qualifications: • Previous experience as a dessert cook, pastry chef, or baker is required., • Knowledge of various baking techniques and a passion for creating high-quality desserts., • Ability to work efficiently in a fast-paced environment., • Strong attention to detail and a creative approach to plating., • Availability to work evenings, weekends, and holidays. Benefits: • Competitive salary based on experience., • Paid sick days., • Health, dental, and vision insurance., • Opportunities for career advancement. The pay range listed is the reasonable and good-faith estimate of the compensation for this position at the time of posting, as required under Massachusetts pay transparency laws. Actual compensation may vary based on factors such as experience, performance, and business needs.

Job DescriptionDescription: Umami Riot was born from a simple idea: pair joyful hospitality with uncompromising craftsmanship. Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrite them – with heart, craft and fearless creativity. We’re looking for a Line Cook who wants more than just a job. If you want adrenaline, growth, and pride on the plate—read on. THE GIG (AKA WHAT YOU’LL ACTUALLY BE DOING) • Bold, crave-worthy food executed with intention — dishes that guests actually talk about, • Grill, fry, prep, and live-fire stations worked with focus alongside a strong, supportive team, • Stations set up clean, kept dialed throughout service, and handed off better than they were found., • Clean, organized, and food-safe execution maintained at all times — details matter here, • Clear communication and collaboration that keep service moving smoothly, even when the pace is high, • Full engagement in a fast-paced kitchen fueled by energy, movement, music, and momentum — when one person wins, the whole team wins THIS ROLE IS A GREAT FIT IF… • You like kitchens that feel alive, not robotic, • You enjoy learning new techniques and flavors, • You care about doing things well, even when it’s busy, • You show up dependable, curious, and ready to work, • You want to be part of a team that respects each otherRequirements: LET’S SET EXPECTATIONS (IN A GOOD WAY) This is a fast-paced kitchen fueled by movement, heat, music, and momentum, where you’re on your feet, working with knives, fire, and focus throughout each shift. Yes — this is a hands-on role. You’ll be on your feet for long shifts, lifting up to 50 lbs., bending, reaching, and moving easily through tight spaces. A disciplined commitment to sanitation, safety, and cleanliness is part of the craft here, and we’re committed to providing reasonable accommodations to support individuals in performing the essential functions of the role. WHY PEOPLE STICK AROUND • Competitive hourly pay - because your work matters, • Dining discounts across all Umami Riot locations, • Growth that’s real (not just talked about), • A team culture rooted in respect, creativity, and heart Pay range is $18 - $25 per hour based on experience EOE

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description About Gourmet: Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Position Summary: In this leadership role, the Junior Sous Chef will be responsible for assisting oversight of kitchen operations in conjunction with the Senior Sous Chefs. The ideal candidate is passionate about culinary excellence and has a desire to grow their career with an organization based on standards of excellence. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization, the ability to lead, inspire, and manage a team. Key Responsibilities • Assists culinary management with oversight of a culinary staff of 20 or more cooks, producing large quantities of food for multiple events with quality and consistency., • Provides guidance in conjunction with culinary management to support kitchen staff, and distribute proper communications and directions., • Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations., • Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management., • Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly., • Assists in labor tracking, production directives and schedules, as well as maintaining proper kitchen safety SOPs., • Manages the kitchen in adherence to Gourmet Caterer’s SOPs in absence of Sous Chefs maintaining quality and safety. Qualifications: • Previous experience 1-2+ years of proven culinary experience in a high-volume, high-end catering, restaurant, or hotel environments, • Strong culinary skills based on the principles and processes of cooking but also demonstrate creativity, attention to detail and the ability to follow and give clear direction., • Strong computer skills with a focus on clear communication and responsiveness., • Outstanding ability to process, retain and distribute information to multiple staff., • Possesses extensive knowledge of major allergens and can identify these on menus., • Ability to stand for extended periods, • Ability to lift to 50 lbs as needed, • Availability to work mornings, weekends, and some holidays, • Serve Safe certification required (or willing to obtain), • Allergen Awareness certification required (or willing to obtain)Company DescriptionGourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

UNI is a lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue, helmed by Chef-Partner Ken Oringer and Executive Chef David Bazirgan.The menu highlights global street food-inspired small plates, as well as innovative makimono, nigiri, and sashimi, alongside craft cocktails a

The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals. The Sous Chef is required to have a hands-on approach to assist in training the culinary team regarding consistency in production and presentation. Th