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The Executive Chef 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. • 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 .

Job Description Location: UNCG • We are hiring immediately for full time and part time CHEF positions., • Address: 1000 SPRING GARDEN STREET, GREENSBORO, NC 27412 Note: online applications accepted only., • Schedule: Full time and part time schedules; days and hours may vary. More details upon interview., • Requirement: Food Service experience and ServSafe certification are a plus!, • Perks: Free bus pass, free parking, one free meal during shift, and discounted work shoes!, • Pay Range: $18.00 per hour to $22.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1570596. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus., • Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesThe co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Assistant Manager supports the General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance, • results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues, • Train new and current Team Members, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Assist the Assistant General Manager & General Manager as directed, • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations as a Shift Leader following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Location: GREATER GREENSBORO, NC AREA Salary: $75,000 - $85,000 Other Forms of Compensation: Medical, Dental, Vision, 401k, PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Join Chartwell’s Higher Education where you will have the opportunity to build your network, expand your web of influence and be offered development opportunities in one of our mobile management positions. At Chartwell’s you will be joining a team of food-forward difference makers, bound together by the desire to feed hungry minds and prepare students for future success. This is an Executive Chef position in which you will provide operational support to new and existing Chartwell’s Higher Education accounts in the Greater Greensboro, NC Area for a period of up to 1 year. All travel expenses are covered by Chartwell’s. While leading cross-functional teams, you will provide overall planning and direction to achieve operations and financial goals, align with all applicable regulations, maintain strong client relationships, and ensure we continuously support the communities we serve. The selected candidate must be innovative, talent driven, and manage our offerings to clients by creating partnerships that result in a mutually rewarding experience. Should a permanent full-time opportunity become available during this assignment, the selected candidate would be welcome to apply and be considered based on their qualifications and performance. Key Responsibilities: • Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards., • Complete and implement daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and monitor actual financial results., • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: • A.S. degree or equivalent experience., • Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional campus dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsHED.pdf Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Req ID: 1568497 Chartwells HE SHARON MCNEELEY [[req_classification]]

Join a team where your leadership makes a meaningful impact! Sodexo is seeking an experienced Executive Chef 3 at Wesley Long Hospital to lead culinary operations, drive innovation, and deliver exceptional food quality in a dynamic healthcare environment. Bring your passion for culinary excellence, team development, and food safety to a role where you can make a difference every day. Lead and inspire a talented team while creating outstanding dining experiences for patients, staff, and visitors. 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. Pay Range: $72000 per year - $92000 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 _

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

Job Description Feed your unique journey with a career at Village Tavern! We have part-time and full-time positions for Line Cooks available. Nights and Weekends required. We’re looking for team-oriented people with a passion for food and service to join our team. BENEFITS: • Full-time and Part-time positions, • Flexible schedules, • Great earning potential, • Discount on Food, • Health Insurance for Full-Time, • Opportunity for professional growth within the company Candidates must be able to work in a standing position for extended periods, in a fast-paced environment. Restaurant experience is preferred, but we are willing to train someone with a great attitude and willingness to work hard. LINE COOK Line Cooks are responsible for the food guests rave about! As a Line Cook, you will prep and prepare delicious dishes in a fast-paced environment while maintaining a safe and clean environment. LINE COOKS RESPONSIBILITIES: • Recipe Adherence, • Set up and stocking stations with all necessary supplies, • Prepare food for service in a timely manner, • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow Executive Chef or Kitchen Manager’s instructions, • Maintain a clean work environment, • Stock inventory appropriately, • Ensure that food comes out simultaneously, of high quality and in a timely fashion, • Comply with sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customers, • Arrive on time and in clean, pressed uniform with a positive attitude ready to work This is an hourly position, with part-time and full-time positions available. $15-$20 Hourly Pay. Pay is based on experience. Click apply or visit villagetavern.com/careers to join our Village!

Job Description Summary: This Team Member is entrusted with setting up the Restaurant for success Every Day.. You will be part of the morning prep team that brings our unique chicken recipe and Brand to life. We are the fasted growing Restaurant concept in the Nation with growth in the Charlotte area to at least 12 locations in the next four years.. What does this mean for you? OPPORTUNITY !!! There are endless possibilities to grow with us and we will empower you to excel professionally as well as personally. Job Expectations: This position requires focus, dedication and an understanding of what needs to be done within a limited time .. You must adhere to Brand Standards of pre-determined recipes while continuing to move with a constant sense of urgency. This is a production focused prep position where the success of the day starts with you being effective and productive throughout your shift. Primary functions: ARRIVING TO WORK PROMPTLY AT 4AM FOR EVERY SHIFT. PREPPING RAW CHICKEN BY FOLLOWING DHC STEP BY STEP PROCEEDURES. PUTTING AWAY DELIVERIES, (SOMETIMES LARGE) 3 TIME PER WEEK BY ORGANIZING ITEMS TO THEIR PROPER STORAGE AREA AND PROPERLY ROTATING PRODUCT (FIFO). SETTING UP STEAM TABLE WITH HOT ITEMS PREPPING SAUCE CUPS / BOTTLES AND OTHER SMALLER ITEMS AS NEEDED. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job DescriptionDescription Summary: The Fry Cook is responsible and accountable for one of the most important tasks in our concept. Frying and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Fry Cook will work productively in a fast-paced environment, maintain a fast speed of service, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Requirements: • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Cashier is responsible and accountable for one of the most important tasks in our concept. Cashiering and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Cashier will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description Summary: The Dishwasher is responsible and accountable for one of the most important tasks in our concept. Dishwashing and any other duties assigned within the Restaurant including Guest Service, Restaurant Cleanliness and Teamwork. Job Expectations: The Dishwasher will work productively in a fast-paced environment, maintain a fast speed of service, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed, • FOLLOW ALL RECIPES AND PROCEEDURES FOR PREPPING OUR SIGNATURE MIND BLOWING CHICKEN, • Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Availability to work EARLY MORNINGS, weekends, holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view, • Effective communicator with Teammates and the Restaurant Management Team, • Excellent Time Management Skills Transportation & Accessibility: • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Job Description • Position Steward • Essential Functions Wash and properly store all cooking utensils, china, flatware and glassware. III. Additional Responsibilities • Maintains neat professional appearance and observes personal cleanliness rules at all times as detailed in employee handbook, • Wash all china, flatware and glassware in the dish machine, • Wash all pots and pans by hand in the pot sink, • Clean food production, serving and holding equipment, • Polish all platters, serving pieces and chafing dishes, • Burnish all flatware, • Collect trash from kitchen areas, empty garbage cans, wash and re-line with new bags, • Examine garbage for flatware, dishes and glassware, • Wash and polish all surfaces in kitchen, including shelves, cabinets, tables, coffee urns, refrigerators, walk-ins, equipment, etc, • Notifies Lead Steward, Sous Chef and/or Chef of all product shortages and equipment maintenance issues, • Sweep and mop kitchen floors, • Clean and organize loading dock area, • Store all club property in proper areas, • Clean dish machine as needed and after each shift, • Performs necessary clean-up and sanitation maintenance activities for food preparation equipment and storage facilities, • Perform other tasks such as assisting food preparation, putting away deliveries, cleaning coolers, freezers, and store roomsIV. Physical Requirements, • Able to lift forty pounds overhead safely and repetitively without struggling (example, lifting a full 5 gallon bucket onto a high shelf), • Able to stand for four hours without requiring a break, • Able to stoop, bend over and squat for extended periods of time (example, repetitively retrieving items stored low or cleaning low shelves and awkward to reach places), • Able to perform repetitive motions for extended periods of time (example, mixing products by hand, using a kitchen knife, or operating a food slicer)V. Reports to No supervisory duties are included in this position., • VI. Supervises, • Lead Steward, Sous Chef and Chef Please take the Talent Plus assessment as the next step in the hiring process to be considered once you complete the application process. Job Posted by ApplicantPro

Position Summary: The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience. Reporting Structure: Reports to: Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Culinary Excellence & Operations • Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards., • Assist the Executive Chef with menu planning and conduct daily team briefings., • Coordinate special guest orders, strict dietary requirements, and food allergy accommodations., • Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. Leadership & Team Management: • Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards., • Model exceptional leadership behavior to foster a positive, productive work environment., • Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. Public Health, Safety & Compliance: • Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards., • Ensure the outlet is fully prepared for announced or unannounced Public Health inspections., • Log daily temperatures for fridges, freezers, and dishwashers., • Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. Guest Relations & Collaboration • Maintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet., • Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. Qualifications & Requirements: • Certification - Valid STCW95 certification., • Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property., • Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations., • Public Health - Strong working knowledge of Public Health policies and sanitation procedures., • Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction., • Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.

Chef de Cuisine – High-Volume Upscale Restaurant Join an established, award-winning hospitality group offering the structure and resources of a strong organization with the creativity and quality standards of an upscale scratch kitchen. We’re looking for a hands-on Chef de Cuisine who knows how to run volume—someone comfortable leading a busy kitchen, developing a team, managing costs, and maintaining consistency during demanding services. If you’ve built your career with a high-volume upscale restaurant group where strong systems, scratch cooking, execution, and leadership matter, this could be an excellent next step. This role is ideal for a chef who enjoys being on the floor and on the line with the team—not managing from an office—and who understands how to balance culinary quality with the operational discipline required to run a successful restaurant. What You’ll Do: • Lead high-volume daily kitchen operations with organization, urgency, and consistency, • Work side-by-side with the culinary team during peak service periods, • Ensure every dish meets established standards for quality, presentation, and execution, • Recruit, train, coach, and develop a strong back-of-house team, • Build effective schedules and manage labor to business levels, • Monitor food cost, inventory, purchasing, waste, and portion controls, • Maintain exceptional cleanliness, sanitation, food safety, and kitchen organization, • Drive prep systems and operational processes that allow the kitchen to execute efficiently at volume, • Partner closely with restaurant and hospitality leadership to deliver an outstanding guest experience What We’re Looking For: • 4+ years of progressive culinary leadership in a high-volume upscale, polished casual, or fine-dining scratch kitchen, • Experience in a structured, standards-driven restaurant environment strongly preferred, • Proven ability to lead significant volume while maintaining quality and consistency, • Strong people leadership with a track record of training and developing cooks and sous chefs, • Solid understanding of food cost, labor management, inventory, purchasing, and operational controls, • Highly organized, accountable, and comfortable working within established systems and procedures, • Strong sanitation and food safety standards, • A chef who is visible, engaged, and willing to jump in wherever needed, • Culinary degree preferred but not required Why Join Us: • Competitive salary with opportunities for continued growth, • Medical, dental, and vision coverage available immediately, • Generous PTO, • 401(k), • Continuing education, culinary development, and R&D opportunities, • Established company with strong systems, resources, and long-term career potential, • Opportunity to bring your high-volume restaurant experience into a respected hospitality organization without losing the energy and pace of a busy kitchen If you’re a chef who thrives in a fast-paced, high-volume scratch kitchen, knows your numbers, develops great people, and takes pride in running a clean, organized operation, we’d like to hear from you.

Daily Pay Available Hot Meal Provided Daily Wellness Programs Health Insurance Options Travel Benefits for Hilton & Marriott Hourly Rate up to $15.75 Must be available for evening shifts (start times between 2PM5PM) We are looking for someone passionate about cooking to join our team. You must be creative, motivated, and passionate about growing your talents in the kitchen! Successful candidates for this role will have previous experience working in a professional kitchen environment, with a strong desire to learn, to develop skills and work with the culinary leadership team to create menus which reflect seasonal availability and concept of the restaurant. The Line Cook assists the Chef in production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Line Cook will maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. If you have a passion for the cooking and are looking to join a team where you can develop your skills and grow a career, then we want you! Your Role: • To develop your knowledge and skills in various cooking procedures and methods, • Have the opportunity to grow skills in using knives and various kitchen equipment, • Recreate menu items for restaurant and banquets, • Develop consistency in cooking and presentation, • Minimize food waste through cross utilization, • Setup workstations with all needed ingredients and cooking equipment, • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat), • Use standard practices in kitchen sanitization, • Store all food and other items properly, • You will be responsible for the quality of ingredients Qualifications: • Active Food handler's certification or the ability to get it, • Must be willing to work a variety of day/night and weekend shifts, • Requires strong organizational skills, • Must be able to work independently, • Able to be on your feet for long periods of time, • Able to lift at least 50 pounds, • Have a desire to exceed expectations, • An energetic personality Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: _

Position Summary 1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting Structure 1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef., 2. Subordinates – Confectioner and Assistant Pastry Chefs. Key Responsibilities: • Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew., • Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events., • Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle., • Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards., • Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule., • Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements., • Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets., • Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations., • Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery., • Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency., • Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards., • Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections., • Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests., • Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training., • Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team., • Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard., • Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences., • Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns., • Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements., • Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations. Education/Experience/Qualifications: • Valid STCW95 certification., • Minimum of 4 years' experience in a similar position at an International 5-star establishment., • Good knowledge of international cuisine., • Must display the ability to pay close attention to detail and desire to take pride in one’s work., • Knowledge and experience of Public Health policies and procedures., • Ability to read, interpret and demonstrate culinary fundamentals., • Physically and medically fit. Language requirements: • Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: Competitive base salary, bonus, plus promotional incentive opportunities Car allowance (mileage reimbursement for candidates in CA) and cell phone provided Career pathing opportunities for both entry level, and experienced individuals Opportunity to be part of a purpose driven organization that supports communities and associates Specialized sales training Individual as well as team-based selling Opportunity to learn different ethnic segments Monthly and annual sales rewards and recognition Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. Seek and qualify prospects following company account stratification goals. Research customer business needs and develops a mix of products and service to meet needs. Evaluate market trends and recommend products to customers, based on business needs and goals. Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. Answer customers' questions about products, prices, availability, and product use. Provide product information and practical training to customer personnel. Drive personal vehicle to customer accounts, conventions, company meetings, etc. Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). Participate in company functions, promotions, customer visits, and customer events. Attend and participate in general sales and district meetings. Engage in ongoing training sessions. Assist with the training of new employees as requested. Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred Qualifications Bi-Lingual Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations Valid driver’s license with a driving record that meets company insurability standards. Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement Pass employment testing Must sign Sysco Protective Covenants Agreement. Reside or willing to relocate to the geographical vicinity of territory. Professional Skills Basic PC skills and proficiency with MS Office. Ability to read, write, speak English. Competencies Building Trust Building Customer Loyalty Follow-up Sales Ability / Persuasiveness Managing Work Adaptability Communication

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Freshpoint’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: Competitive base salary, bonus, plus promotional incentive opportunities Mileage reimbursement and cell phone provided Career pathing opportunities for both entry level, and experienced individuals Opportunity to be part of a purpose driven organization that supports communities and associates Specialized sales training Individual as well as team-based selling Opportunity to learn different ethnic segments Monthly and annual sales rewards and recognition Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Freshpoint customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. Seek and qualify prospects following company account stratification goals. Research customer business needs and develops a mix of products and service to meet needs. Evaluate market trends and recommend products to customers, based on business needs and goals. Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. Answer customers' questions about products, prices, availability, and product use. Provide product information and practical training to customer personnel. Drive personal vehicle to customer accounts, conventions, company meetings, etc. Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). Participate in company functions, promotions, customer visits, and customer events. Attend and participate in general sales and district meetings. Engage in ongoing training sessions. Assist with the training of new employees as requested. Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. Other duties may be assigned. QUALIFICATIONS Education High School degree or equivalent Experience Minimum 2 years of sales, and/or chef/restaurant management experience, and/or related (Business, Sales, Marketing, Hospitality; or Culinary Arts) degree. 1 year of outside foodservice sales experience preferred Restaurant management / chef experience preferred Skills Proficient in Excel, Word, Microsoft Outlook, and some knowledge of Salesforce a plus Working knowledge of warehouse distribution, a plus Good communication skills Detail-oriented Preferred Qualifications Bi-Lingual Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations Valid driver’s license with a driving record that meets company insurability standards. Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement Pass employment testing Must sign Sysco Protective Covenants Agreement. Reside or willing to relocate to the geographical vicinity of territory. Competencies Building Trust Building Customer Loyalty Follow-up Sales Ability / Persuasiveness Managing Work Adaptability Communication

Goodwin Recruiting - - Responsibilities: Maintain high levels of food quality, hygiene, and consistency; Lead and mentor kitchen staff; Ensure compliance with county and state food service laws; Promote culture and values in the team; Open to working days, nights, and weekends.

Ruth's Chris Steak House - 800 Green Valley Road - Responsibilities: Proactively recruit, hire and train BOH personnel; Perform line checks for quality and quantity of food; Manage kitchen operation, safety, and sanitation; Control food costs and manage inventory and PARs; Schedule staff to maintain

Goodwin Recruiting - - Responsibilities: Lead high-volume daily kitchen operations with organization, urgency, and consistency; Work side-by-side with the culinary team during peak service periods; Recruit, train, coach, and develop a strong back-of-house team; Build schedules and manage labor to b

Government Sales & Bids Specialist Happy Chef | Remote, United States | Full-time Happy Chef supplies chef coats, pants, aprons and related apparel to professional kitchens. We are hiring an experienced bid and contract specialist to manage and grow sales to government agencies and educational institutions, including preparing the bids and quotations and managing the purchasing contracts behind that business. The role combines an existing customer and contract base with responsibility for new business across education, state, local and federal government. You will handle the submissions yourself, with internal input on products, approved pricing, inventory and delivery. The commercial goal is profitable customer orders and repeat business, not simply more bids submitted. Responsibilities • Find and qualify relevant bids, requests for quotations and contract opportunities. Review eligibility, specifications, evaluation criteria and commercial terms before recommending which opportunities to pursue., • Prepare and submit bids and quotes, including product selections, line-item pricing, supporting documents, required acknowledgments and addenda. Resolve questions through the designated procurement process and retain submission confirmations., • Build accurate pricing using product costs, discounts, decoration, freight and applicable fees. Check product availability and delivery commitments, and obtain approval before committing prices, exceptions or contract terms., • Maintain vendor registrations, portal notifications, awarded contracts and cooperative purchasing arrangements. Keep approved price lists, renewal dates and required reporting current., • Develop new and repeat business by following up on quotes, upcoming purchases and rebids, and pursuing relevant customers able to purchase through existing agreements. Track awarded items through to customer orders., • Review bid results and account sales to identify lost items, declining repeat business and opportunities to improve pricing or product selection. Maintain a current company record of deadlines, decisions and next actions. Required qualifications • 3 or more years in public sector sales, bids or contract administration for a company selling physical products, with personal responsibility for bid submissions and pricing., • Experience preparing complete responses to invitations for bid, requests for proposal or requests for quotation for U.S. government agencies or public educational institutions., • Demonstrated success winning or growing public-sector business, with specific examples of your own contribution to awards, orders or repeat purchases., • Ability to interpret product specifications and purchasing requirements, prepare multi-item price schedules, and identify proposed commitments or exceptions that need management review., • Practical Excel skills, including formulas, lookups and reconciliation of product and pricing data; ability to calculate discounts, extended prices and gross margins accurately., • Experience managing concurrent deadlines, coordinating written clarifications and maintaining accurate bid and customer records independently. Preferred experience Experience with cooperative purchasing contracts such as BuyBoard, Choice Partners or similar programs; school or institutional purchasing; and a manufacturer or distributor selling apparel, foodservice supplies, school supplies, safety products or comparable catalog-based products. To apply Please submit a resume identifying the products and public sector customers you have supported and your personal responsibility for bids, pricing and sales.

Our mission is to make everyday eating extraordinary for our guests. We create a warm, welcoming, memorable experience with exceptional, personal service. We're looking for a new team member who strives for excellence and brings positive energy, commitment, and a "can-do" attitude to work every day. We value teamwork and celebrate our successes as a team and will value your contribution! Added Benefits for Choosing The Fresh Market Team: • Team Member discount up to 40%, • Health, Dental, & Vision insurance available for individual, spouse, partner, and family., • 401K contribution and match for part-time and full-time team members, • Personal time off and additional time off purchase plans are available, • AND much more! The Fresh Market currently has an opening for a Field Culinary Manager in our Store Support Center (099). The Field Culinary Manager ensures the consistent and efficient operation of the restaurants within the Fresh Market. Responsible for implementing and managing restaurant concepts within the Fresh Market, enhancing the overall guest experience, and contributing to the growth and success of our business. • Partner closely with Field Leadership to identify operational gaps and analyze training needs to develop new training programs or modify and improve existing programs., • Plan all merchandising of the restaurant including menu boards, displays, packaging, etc., • Optimize restaurant menu offerings, ensure accurate pricing, attractive visuals, and effective categorization to enhance guest experience., • Partner with the Chef team to drive innovation in the Restaurant., • Be the "boots" on the ground executing restaurant innovation projects that need to move quickly., • Provide training and coaching to ensure consistency in operations and execution with the restaurant., • Identify opportunities for improvement and efficiency in restaurant operations, systems, processes, and product offerings., • Align labor management for the restaurant and be able to coach and teach store managers to obtain results needed., • Train restaurant staff on service standards, food preparation, and safety protocols to maintain high levels of performance and quality., • Drives process and field deliverables for restaurant innovation projects., • Delivers innovation projects to the field, training, coaching, and following up with field leaders drafting action plans where necessary to achieve restaurant objectives and maintain culinary excellence., • Provide direct and immediate feedback through all channels to improve process, guest, and TM experience. (design, operations, food safety, culinary, HR, facilities, vendors)., • Acts as Decision maker 'on-the-ground' as needed to flex a program, menu, merchandising, product, process, or equipment., • Provides direction for effective scheduling to support operations, follows up and holds leaders accountable to direction., • Update the current program guide that entails all relevant information for program(s) within the restaurant and continue to update the program guide as needed., • Works with vendors on ordering, quality issues, and other related items pertaining to vendor relationships., • Will be able to attend weekly management calls to review sales, labor, and other topics pertaining to the business while giving direction to help reach goals given by the leadership team., • Effectively manage a team of new Team Members and Managers while on-site at new locations., • Communicate and reinforce standards to stores., • Oversee the day-to-day operations of restaurant concepts, deli operations, ensuring smooth service, maintaining food quality, analyzing and managing shrink, and meeting health and safety standards., • Partner with Operations and Training & Leadership Development to build a Culture of Culinary Excellence., • Travel extensively to restaurant locations. At a minimum, you will need: • Bachelor's degree or equivalent experience., • 3-5+ years as a restaurant manager or grocery manager., • Proven experience in restaurant management, preferably within a grocery or retail setting., • Knowledge of food safety regulations and compliance., • Extensive knowledge of culinary principles and an understanding of restaurant operations., • A history of coaching and training teams in a fast-paced environment., • Sense of urgency /persistence; ability to work in a fast-paced, ever-changing environment., • Ability to identify opportunities for efficiencies, processes, and systems (execution and operational)., • Experience in labor management., • Strong presentation skills., • Strong verbal and written communication skills., • Strong interpersonal skills. A friendly and welcoming demeanor when interacting with guests., • Intermediate to advanced knife skills. Preferred qualifications: • Culinary training or experience., • Likes to cook., • Deli, cheese or bakery experience. REASONABLE ACCOMMODATIONS: Consistent with applicable laws, TFM will make reasonable accommodations for qualified applicants and team members, unless doing so would result in an undue hardship to TFM. This guiding principle applies to all aspects of employment, including hiring and job assignment, compensation, discipline, termination, and access to benefits and training. #LI-CL1 Qualified applicants will receive consideration for employment without regard race, color, creed, religion, age, sex, gender, sexual orientation, gender identity, pregnancy and related medical conditions, national origin, genetic information, uniformed service, veteran status, disability, or any other basis prohibited by federal or state law. The statements in this job description are provided to describe the general nature and level of work expected in this role. While these statements include the essential functions of the job, they are not intended to be a complete list of all responsibilities, duties and skills required. As we work as a team, there may be times team members are needed to perform duties outside of their normal responsibilities based on business needs.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure restaurant cleanliness daily by clearing tables, sweeping and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 40-60 lbs. comfortably

This is an Executive Chef position in which you will provide operational support to new and existing Chartwell's Higher Education accounts in the Greater Greensboro, NC Area for a period of up to 1 year. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, eq

This exceptional group offers excellent training, culture, and delivers a genuine experience, sparing no expense, that will make you pro Sous Chef, Chef, Staffing, Restaurant. Prominent highly-rated luxury Hotel and Restaurant Group seeks an energetic, ambitious, and passionate Sous Chef.

Pick & Prep Product PreparationTo prepare Pick & Prep product and provide product preparation services to create a sensory and engaging experience for guests, while operating at or above company standards.Actively engage guests through product preparation, active sampling and suggestive selling.To p

Executive Chef Or Head Chef Or Executive Kitchen Manager (EKM). Hiring immediately for full-time salaried Executive Chef or Head Chef or Executive Kitchen Manager (EKM):. On-going performance appraisals for Sous Chefs and kitchen staff.

Job Title: Mid Market Account Executive.Company and the Customer in each situation.The Mid-Market Account Executive will primarily be responsible for quota-driven, new revenue generation, with a secondary focus on existing base management for the company.This will be achieved through the successful

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

The Account Executive – Domestic serves as a strategic business partner to customers, driving profitable growth through relationship development, market expansion, and customer-focused solutions.This role is responsible for managing and growing a portfolio of accounts while identifying new busines

Medi Home Hospice - Charting Station.Medical Services of America, Inc.Greensboro (Guilford County), North Carolina.MSA offers competitive pay and excellent benefits.Medical, Vision & Dental Insurance.Company provided web-based training.Ability to perform an initial territory market analysis and requ

Jani-King of Greensboro is 𝐍𝐎𝐖 𝐇𝐈𝐑𝐈𝐍𝐆! This is your opportunity to join the largest commercial cleaning franchise company in the world.Our local market is quickly growing, and we are looking for top-notch professionals to help us grow with it.We are currently seeking an ��

MuniBilling offers flexible Electronic Bill Payment & Presentment as a Service (EBPPaaS) for municipalities, HOAs, property managers, and organizations with complex billing operations.We modernize billing operations through subscription and managed service models, supporting clients from implementat

Greensboro, North Carolina 27407.Getting a job is just the beginning.Finding a place where you belong is what truly matters.Who you are and what you do makes a difference at Drury Hotels.There's a place for you here today and tomorrow.Just as our guests deserve more, so do you deserve more.Be valued

Under general supervision, manage the relationship with existing accounts and net new accounts.Responsible for managing a book of business for existing accounts and growing net new accounts in assigned geography.Serve as the primary interface for all products and services and create demand for the o

DUOS is a performance infrastructure company for health plans, focused on closing the follow-through gap between plan design and member action.Its platform unifies AI-powered, digital-first member engagement (DUOS Activate), government program enrollment (DUOS Enroll), and care coordination and medi

If you would like to know a bit more about this opportunity, or are considering applying, then please read the following job information.Greensboro, North Carolina 27407.Getting a job is just the beginning.Finding a place where you belong is what truly matters.Who you are and what you do makes a dif

MuniBilling offers flexible Electronic Bill Payment & Presentment as a Service (EBPPaaS) for municipalities, HOAs, property managers, and organizations with complex billing operations.We modernize billing operations through subscription and managed service models, supporting clients from impleme

If you would like to know a bit more about this opportunity, or are considering applying, then please read the following job information.Greensboro, North Carolina 27407.Getting a job is just the beginning.Finding a place where you belong is what truly matters.Who you are and what you do makes a dif

MuniBilling offers flexible Electronic Bill Payment & Presentment as a Service (EBPPaaS) for municipalities, HOAs, property managers, and organizations with complex billing operations.We modernize billing operations through subscription and managed service models, supporting clients from impleme