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Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. · Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance · Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. · Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. · Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support · Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. · Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. · Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance · Ensure compliance with food safety standards, local health codes, and sanitation regulations. · Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 4 hours at a time. · Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. · 1-2 years of kitchen operations experience. · Valid Food Manager Certification. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Position Title: Executive Chef - Oklahoma City, OK Salary: $80,000 - $90,000 Other Forms of Compensation: Merit Increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable. Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet 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 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/2023/08/2023WageTransparencyUnidine.pdf 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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1555397 Unidine Nicholas Henderson [[req_classification]]

Job Description With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality. · Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance · Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. · Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. · Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support · Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. · Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. · Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance · Ensure compliance with food safety standards, local health codes, and sanitation regulations. · Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 4 hours at a time. · Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. · 1-2 years of kitchen operations experience. · Valid Food Manager Certification. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Ramsay’s Kitchen is a casually refined restaurant inspired by Michelin-starred Chef Gordon Ramsay and his global travels. Located in Oklahoma guests enjoy a fresh seasonal menu featuring iconic dishes like the Beef Wellington and Sticky Toffee Pudding, alongside local favorites with a twist. We are now seeking an experienced Sous Chef to join our back-of-house operations. The Sous Chef must have: • The motivation and leadership skill to represent the Gordon Ramsay Brand and its world class hospitality standards, • Previous experience as an Sous Chef within a fine-dining restaurant, • Previous experience as a Sous Chef within a quality high volume restaurant, • A keen eye for detail to ensure delivery of the Ramsay's Kitchen levels of food quality at all times, • A proven track record of recruiting, developing, motivating and retaining a high performing kitchen team, • A strong personality, with confidence and enthusiasm to lead the team in the day to day running of the kitchen, • Exceptional communication skills – verbal and written – to ensure clear communication with all stakeholders, • Ability to multitask and effectively manage relationships at all levels Key Accountabilities: Be responsible for effective execution of all dishes, whilst ensuring consistent presentation and guest satisfaction in a lively restaurant and bar, interacting with guests and making each visit a memorable one! • Being the key leader of the kitchen, effectively managing the team and driving food quality and standards, • Responsibility for leading, inspiring and motivating the team to achieve loyalty and retention, • Responsible for the overall compliance of Health & Safety, and Food Safety to both statutory, and Gordon Ramsay Restaurants standards, • Ensuring the supply chain and stock control is effectively managed and controlled in keeping with the concept and in line with Gordon Ramsay Restaurant standards, • Effective management of the food margin within the targets set, • Effectively coordinate, control and manage all resources and commercials to deliver all targets of the P&L What’s in it for you: · Competitive salary · 401 (k) · Insurance – Medical, Dental & Vision · Flex Time · Employee Assistance Program offering counseling, assistance for personal, financial, and legal issues, self-help resource benefits, personal and professional coaching, wellness benefits, and much more! · Access to our world-class training & development opportunities globally · Work with and learn from extraordinary culinary and front-of house talent in a diverse, energizing and professional restaurant environment · A fantastic staff discount in US & UK restaurants · Discount for your Friends & Family in all US & UK Restaurants If you’d like to develop your career in a best-in-class global restaurant business - apply today We do receive a high volume of applications and are only able to contact those who have been successful in moving to the next stage of the recruitment process. At Gordon Ramsay Restaurants, we are driven to be an inclusive employer, we are devoted to creating an environment where our amazing teams can thrive, and our aim is to put people at the heart of everything we do. We want our teams to be their authentic self and we truly celebrate diversity in every sense. We are successful at what we do by cultivating talented teams with diverse skills & backgrounds. Everyone is welcome in our Gordon Ramsay Restaurants family. As we continue to grow and build the business, we are committed to putting diversity, equality, and inclusion at the forefront. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: The Banquet Chef is responsible for executing high-quality food production for catered events, banquets, and large-volume functions. This position works closely with the culinary and catering teams to ensure every event is prepared on time, presented professionally, and meets company standards for quality, consistency, and food safety. Key Responsibilities • Prepare and execute food for banquets, catering events, and large-volume functions., • Ensure food quality, presentation, portioning, and recipes meet company standards., • Coordinate prep, cooking, holding, and event timelines to ensure on-time service., • Lead and direct kitchen staff during event preparation and execution., • Maintain proper food safety, sanitation, temperature, and storage standards., • Monitor product levels and communicate purchasing or production needs., • Minimize food waste while maintaining proper portions and quality., • Assist with loading, setup, breakdown, and off-site event execution when needed., • Maintain clean, organized, and event-ready kitchen and equipment areas. Success in This Role Success in this position is demonstrated by consistent, high-quality food production; timely and organized event execution; effective kitchen leadership; proper food safety and sanitation; and the ability to support a successful guest experience while controlling food waste and production costs. Why Join Us • Team-oriented, people-first culture, • Opportunity to grow within a leading catering organization, • Hands-on role supporting memorable events and experiences Equal Opportunity Employer We are an equal opportunity employer and consider all qualified applicants without regard to protected status. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Requirements: Qualifications • Previous banquet, catering, restaurant, or high-volume cooking experience preferred., • Strong leadership, organization, and time-management skills., • Ability to work efficiently under pressure and manage multiple events or deadlines., • Flexible availability, including early mornings, evenings, weekends, and holidays as business requires. Physical Requirements & Work Environment • Ability to stand and walk for prolonged periods throughout the workday., • Ability to frequently bend, stoop, reach, push, pull, and move throughout the kitchen and event environment., • Ability to lift and carry up to 50 pounds independently and safely., • Ability to safely handle and maneuver food products, supplies, equipment, and banquet-related materials., • Ability to work in kitchen and event environments with varying temperatures, including hot, cold, and outdoor conditions as applicable., • Ability to work in a fast-paced environment for extended periods while maintaining attention to detail and food safety standards., • Ability to operate standard commercial kitchen equipment and routine office equipment., • Ability to safely perform the essential functions of the position with or without reasonable accommodation.

Job Description We are seeking a talented and dedicated Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to work in a fast-paced environment, supporting the Head Chef in delivering exceptional dining experiences. If you are passionate about food, possess strong leadership skills, and thrive in a collaborative setting, we invite you to apply. Key Responsibilities: • Assist the Head Chef in managing daily kitchen operations and ensuring high standards of food quality and presentation, • Supervise and coordinate kitchen staff, providing guidance and training to ensure efficient workflow, • Oversee food preparation, cooking, and plating to maintain consistency and excellence, • Ensure compliance with health and safety regulations, including proper food handling and sanitation procedures, • Manage inventory, order supplies, and control food costs to optimize kitchen efficiency, • Contribute to menu development and innovation, incorporating seasonal ingredients and culinary trends, • Support staff scheduling and performance evaluations to foster a positive team environment Skills and Qualifications: • Proven experience as a Sous Chef or in a similar culinary leadership role, • Culinary degree or relevant certification preferred, • Strong knowledge of food safety standards and sanitation practices, • Excellent leadership, communication, and organizational skills, • Ability to work under pressure and adapt to changing priorities, • Creativity and passion for culinary arts, • Flexibility to work evenings, weekends, and holidays as required Joining our team means becoming part of a vibrant culture that values creativity, teamwork, and continuous growth. We offer opportunities for professional development and a supportive environment where your culinary talents can flourish.

Job Description AGE is looking for a Sous Chef who thrives in a fast-paced kitchen, leads by example, and takes pride in developing people as much as preparing exceptional food. This is an opportunity to grow your career with a company that believes outstanding hospitality begins with an outstanding team. POSITION SUMMARY: Directly responsible for all kitchen functions including food inventory and purchasing, maintenance of quality standards, plate presentation, portion and cost control, scheduling, employee training, sanitation, and cleanliness. ESSENTIAL FUNCTIONS AND KEY RESPONSIBILITIES: • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards., • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate., • Promote and maintain positive attitude with all team members., • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils., • Responsible for training kitchen personnel in cleanliness and sanitation practices., • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas., • Check and maintain proper food holding and refrigeration temperature control points., • Ensure guest service standards and efficient operations., • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Work with Chef de Cuisine to plan and price daily specials that are consistent with the restaurant’s concept., • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Control food cost and usage by following proper product storage procedures, standard recipes and waste control procedures., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. QUALIFICATIONS: This position is well suited for a hands-on individual with no less than 5 years of experience in varied kitchen positions and 2 years previous experience in a similar role. • Above average computer skills and proficiency in Microsoft Word and Excel., • Excellent organizational and prioritization skills, and ability to multi-task., • Excellent verbal and written English communication skills., • Ability to work in a fast-paced environment and under pressure., • Be able to reach, bend, stoop, and frequently lift up to 80 pounds., • Be able to to work in a standing position for long periods of time (up to 10 hours)., • Serv Safe Certification., • Successful completion of Manager Training Program., • A passion for Extreme Hospitality.

Job Description We are Oklahoma City's # 1 rated Mediterranean Food restaurant and we need YOU! We are seeking a Chef With Experience In Mediterranean Food Cuisine to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our customer base. • Oversee day-to-day culinary operations, • Coordinate food and kitchen orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Work with management to create a memorable experience for our guests Qualifications: • Previous experience in culinary arts, cooking, or other related fields, • Passion for food and cooking techniques, • Strong leadership with friendly and cheerful personality, • Ability to thrive in a family-friendly environmentCompany DescriptionWe are Oklahoma City's # 1 rated Mediterranean Restaurant. People's Choice Award Winner, year after year.We are Oklahoma City's # 1 rated Mediterranean Restaurant.\r\nPeople's Choice Award Winner, year after year.

Job DescriptionSummary Description: We are looking for a professional line cook to prepare food to the exact chef's specifications and to set up stations for the menu. Responsibilities: • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Clean up station and take care of leftover food., • Stock inventory appropriately., • Ensure that food comes out simultaneously, in high quality, and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers. Qualifications: • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with the industry's best practices.

Job DescriptionSummary Description:We are looking for a professional line cook to prepare food to the exact chef's specifications and to set up stations for the menu. Responsibilities: • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Clean up station and take care of leftover food., • Stock inventory appropriately., • Ensure that food comes out simultaneously, in high quality, and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers. Qualifications: • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with the industry's best practices.

Job DescriptionBenefits: • Childcare Benefits, • Free food & snacks, • Health insurance, • Paid time off, • Training & development, • Vision insurance, • Wellness resources, • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts Join the fastest growing Academy of Early Education in the nation where “Happy Happens Here”! At The Learning Experience, our Cooks are ambassadors of happiness who nourish children with care and intention. Cooks prepare nutritionally balanced, attractive family-style meals for children while helping create a joyful, safe, and thriving environment. As part of a collaborative team, our Cooks follow state and federal nutrition guidelines, center budget practices, and health and safety protocols to make a meaningful impact in the lives of children, their families, and the communities we serve. Compensation: Core Attributes: • Passion for Impact: A heart that beats for children's developmental needs and happiness., • Growth Mindset: An unyielding belief in the potential of every child and an innate desire to inspire a lifelong love of learning. Role Responsibilities: Planning, Preparation, and Maintenance of Equipment: • Is knowledgeable of state nutritional requirements of children., • Plan, post, and follow approved menus that are nutritionally sound, making alternate substitutions as needed., • Keep accurate inventory records and place food orders within the center food budget., • Chop, cut, prepare, and serve food in amounts based on daily attendance., • Serve food at appropriate temperatures and in classroom-safe serving containers., • Maintain safe storage of all food, supplies, and equipment in accordance with state/local regulations., • Keep accurate meal and snack count records per CACFP guidelines (if applicable). Safety and Sanitary Procedures: • Follow all health, hygiene, and safety procedures, including proper lifting and handwashing techniques., • Empty and sanitize trash receptacles regularly., • Wash and sanitize all dishes and cookware using approved methods., • Clean and maintain all kitchen appliances including refrigerators, microwaves, and can openers., • Clean counters, shelves, and manage spills as needed., • Understand and follow emergency procedures for all relevant scenarios. Additional Responsibilities: • Ask for help when needed and maintain a positive attitude., • Foster respectful and supportive relationships with regulatory representatives and center staff., • Collaborate with other team members to create a harmonious work environment., • Handle routine situations with good judgment, flexibility, and positivity., • Support group decisions and demonstrate team spirit., • Build friendly rapport with families and provide outstanding customer service., • Conduct food shopping as necessary and assist in classrooms when needed., • Perform other duties as assigned. Qualifications: • Educational Background: Must meet state-specific guidelines. High School Diploma/GED required; ECE coursework preferred., • Age: Must be at least 18 years of age., • Experience: Relevant experience in a licensed childcare facility kitchen, commercial kitchen, public school cafeteria, or equivalent., • Compliance: Must meet state-specific guidelines for the role., • Certification: Possess a valid food service/handler’s permit or license as required by state/local regulations., • Health & Safety: Follow all state and federal regulations including immunizations, physicals, and training requirements. Caregiving Skills (Child Interaction): • Use sound judgment to identify and address risks in a childcare environment., • Ensure children are safe and that their needs (diapering, dressing, grooming, feeding) are met., • Model and promote positive social behaviors and strong communication., • Support development through engaging, age-appropriate activities., • Maintain composure, patience, and professionalism at all times. Physical Resilience: • Demonstrate full range of motion to:, • Stand and walk for extended periods., • Lift and carry up to 40 pounds safely., • Reach, stretch, climb, stoop, kneel, crouch, or crawl., • Store and retrieve food items from shelves at varying heights using stools or ladders., • Ability to supervise children by sight and sound., • Work portions of the day outdoors in temperatures ranging from 20°ree;F to 95°ree;F., • Maintain alertness and energy to perform all essential job functions. *Reasonable accommodations can be made with supporting documentation. #TLEHP

Job DescriptionDescription: Primary Purpose of this Position The primary purpose of this position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, established facility policies and procedures and as directed by the Head Cook/Chef and/or the Certified Dietary Manager. Duties and Responsibilities Administrative Functions • Process diet changes and new diets received from nursing services., • Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Certified Dietary Manager., • Inspect special diet trays to assure that the correct diet is served to the resident., • Coordinate food and nutrition services with other departments as necessary., • Assist in establishing a food service production line to assure that meals are prepared on time., • Ensure that menus are maintained and filed in accordance with established facility policies and procedures., • Review menus prior to preparation of food., • Assist in standardizing the methods in which work will be accomplished., • Ensure that all food procedures are followed in accordance with established facility policies., • Assume the authority, responsibility and accountability of cook. Food Service Functions • Sweep and mop floors as directed., • Prepare food in accordance with standardized recipe, planned menus and special diet orders., • Prepare and serve bedtime snacks., • Prepare and serve meals that are palatable and appetizing in appearance., • Prepare and serve substitute foods to residents who refuse foods served., • Be sure that appropriate equipment and utensils are provided with the resident's meal tray., • Serve food in accordance with established portion control procedures. Duties and Responsibilities Personnel Functions • Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Certified Dietary Manager. Staff Development Functions • Attend and participate in mandatory in-service training programs as scheduled. Attend and participate in workshops, seminars, etc., as directed. Safety and Sanitation Functions • Assist/direct daily or scheduled cleaning duties in accordance with established facility policies and procedures., • Dispose of food and waste in accordance with established facility policies., • Prepare food in accordance with sanitary regulations as well as established facility policies and procedures., • Follow established infection prevention and control policies and procedures when performing daily tasks., • Ensure that safety regulations and precautions are followed at all times by all personnel. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained., • Report all accidents/incidents as established by department policies; fill out and file reports as directed., • Report all hazardous conditions/equipment to the Certified Dietary Manager immediately., • Report missing/illegible labels or safety data sheets (SDSs) to the Certified Dietary Manager., • Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Equipment and Supply Functions • Recommend to the Certified Dietary Manager the equipment and supply needs of the department., • Assist in inventorying and storing incoming food, supplies, etc., as necessary. Miscellaneous Functions • Assist in food preparation for special meals, parties, etc., • Make only authorized food substitutions., • Assist in serving meals as necessary and on a timely basis. Working Conditions • Works in the facility's food and nutrition services areas (i.e., dining rooms, kitchen, etc.)., • Works in well-lighted/ventilated areas., • Moves intermittently during working hours., • Is subject to frequent interruptions., • Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances., • Is subject to hostile and emotionally upset residents, family members, etc., • Communicates with the medical staff, nursing staff and other department supervisors. Works beyond normal duty hours on weekends and in other positions temporarily when necessary., • Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)., • Attends and participates in continuing education programs., • Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday as well as reactions from dust, disinfectants, tobacco smoke and other air contaminants. Is subject to sudden temperature changes when entering refrigerator., • May be exposed to heat/cold temperatures in kitchen/storage area., • Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses., • Maintains a liaison with other department directors to adequately plan for food and nutrition services/activities., • May be subject to the handling of and exposure to hazardous chemicals. Education • No minimum education. Experience • One (l) year food experience in a supervisory capacity in a hospital, nursing care facility or other related medical facility preferred (but not necessary).Requirements: Specific Requirements • Must be able to cook a variety of foods in large quantities., • Must be able to read, write, speak and understand the English language., • Must possess the ability to make independent decisions when circumstances warrant such action., • Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public., • Must be knowledgeable of procedures., • Must possess leadership ability and willingness to work harmoniously with other personnel., • Must be able to follow oral and written instructions., • Must maintain the care and use of supplies, equipment, the appearance of work areas and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties., • Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices., • Must not pose a direct threat to the health or safety of other individuals in the workplace. Physical and Sensory Requirements (with or without the aid of mechanical devices) • Must be able to move intermittently throughout the workday., • Must be able to speak and write the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position., • Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met., • Must function independently, have flexibility, personal integrity and the ability to work effectively with the residents, personnel and support agencies., • Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination., • Must be able to relate to and work with ill, disabled, elderly, emotionally upset and, at times, hostile people within the facility., • Must be able to push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet., • Must be able to taste and smell food to determine quality and palatability., • May be necessary to assist in the evacuation of residents during emergency situations.

Job DescriptionSummary Description: We are looking for a professional line cook to prepare food to the exact chef's specifications and to set up stations for the menu. Responsibilities: • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Clean up station and take care of leftover food., • Stock inventory appropriately., • Ensure that food comes out simultaneously, in high quality, and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers. Qualifications: • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with the industry's best practices.

Job DescriptionSummary Description: We are looking for a professional line cook to prepare food to the exact chef's specifications and to set up stations for the menu. Responsibilities: • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Clean up station and take care of leftover food., • Stock inventory appropriately., • Ensure that food comes out simultaneously, in high quality, and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers. Qualifications: • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with the industry's best practices.

Job DescriptionDescription: Primary Purpose of this Position The primary purpose of this position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, established facility policies and procedures and as directed by the Head Cook/Chef and/or the Certified Dietary Manager. Duties and Responsibilities Administrative Functions • Process diet changes and new diets received from nursing services., • Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Certified Dietary Manager., • Inspect special diet trays to assure that the correct diet is served to the resident., • Coordinate food and nutrition services with other departments as necessary., • Assist in establishing a food service production line to assure that meals are prepared on time., • Ensure that menus are maintained and filed in accordance with established facility policies and procedures., • Review menus prior to preparation of food., • Assist in standardizing the methods in which work will be accomplished., • Ensure that all food procedures are followed in accordance with established facility policies., • Assume the authority, responsibility and accountability of cook. Food Service Functions • Sweep and mop floors as directed., • Prepare food in accordance with standardized recipe, planned menus and special diet orders., • Prepare and serve bedtime snacks., • Prepare and serve meals that are palatable and appetizing in appearance., • Prepare and serve substitute foods to residents who refuse foods served., • Be sure that appropriate equipment and utensils are provided with the resident's meal tray., • Serve food in accordance with established portion control procedures. Duties and Responsibilities Personnel Functions • Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Certified Dietary Manager. Staff Development Functions • Attend and participate in mandatory in-service training programs as scheduled. Attend and participate in workshops, seminars, etc., as directed. Safety and Sanitation Functions • Assist/direct daily or scheduled cleaning duties in accordance with established facility policies and procedures., • Dispose of food and waste in accordance with established facility policies., • Prepare food in accordance with sanitary regulations as well as established facility policies and procedures., • Follow established infection prevention and control policies and procedures when performing daily tasks., • Ensure that safety regulations and precautions are followed at all times by all personnel. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained., • Report all accidents/incidents as established by department policies; fill out and file reports as directed., • Report all hazardous conditions/equipment to the Certified Dietary Manager immediately., • Report missing/illegible labels or safety data sheets (SDSs) to the Certified Dietary Manager., • Assist in maintaining food storage areas in a clean and properly arranged manner at all times. Equipment and Supply Functions • Recommend to the Certified Dietary Manager the equipment and supply needs of the department., • Assist in inventorying and storing incoming food, supplies, etc., as necessary. Miscellaneous Functions • Assist in food preparation for special meals, parties, etc., • Make only authorized food substitutions., • Assist in serving meals as necessary and on a timely basis. Working Conditions • Works in the facility's food and nutrition services areas (i.e., dining rooms, kitchen, etc.)., • Works in well-lighted/ventilated areas., • Moves intermittently during working hours., • Is subject to frequent interruptions., • Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances., • Is subject to hostile and emotionally upset residents, family members, etc., • Communicates with the medical staff, nursing staff and other department supervisors. Works beyond normal duty hours on weekends and in other positions temporarily when necessary., • Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)., • Attends and participates in continuing education programs., • Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday as well as reactions from dust, disinfectants, tobacco smoke and other air contaminants. Is subject to sudden temperature changes when entering refrigerator., • May be exposed to heat/cold temperatures in kitchen/storage area., • Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses., • Maintains a liaison with other department directors to adequately plan for food and nutrition services/activities., • May be subject to the handling of and exposure to hazardous chemicals. Education • No minimum education. Experience • One (l) year food experience in a supervisory capacity in a hospital, nursing care facility or other related medical facility preferred (but not necessary). Specific Requirements • Must be able to cook a variety of foods in large quantities., • Must be able to read, write, speak and understand the English language., • Must possess the ability to make independent decisions when circumstances warrant such action., • Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public., • Must be knowledgeable of procedures., • Must possess leadership ability and willingness to work harmoniously with other personnel., • Must be able to follow oral and written instructions., • Must maintain the care and use of supplies, equipment, the appearance of work areas and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties., • Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices., • Must not pose a direct threat to the health or safety of other individuals in the workplace. Physical and Sensory Requirements (with or without the aid of mechanical devices) • Must be able to move intermittently throughout the workday., • Must be able to speak and write the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position., • Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met., • Must function independently, have flexibility, personal integrity and the ability to work effectively with the residents, personnel and support agencies., • Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination., • Must be able to relate to and work with ill, disabled, elderly, emotionally upset and, at times, hostile people within the facility., • Must be able to push, pull, move and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move and/or carry such weight a minimum distance of 50 feet., • Must be able to taste and smell food to determine quality and palatability., • May be necessary to assist in the evacuation of residents during emergency situations.Requirements:

Job DescriptionSummary Description: We are looking for a professional line cook to prepare food to the exact chef's specifications and to set up stations for the menu. Responsibilities: • Set up and stock stations with all necessary supplies., • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Clean up station and take care of leftover food., • Stock inventory appropriately., • Ensure that food comes out simultaneously, in high quality, and in a timely fashion., • Comply with nutrition and sanitation regulations and safety standards., • Maintain a positive and professional approach with coworkers and customers. Qualifications: • Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook., • Excellent understanding of various cooking methods, ingredients, equipment, and procedures., • Accuracy and speed in executing assigned tasks., • Familiar with the industry's best practices.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Free uniforms, • Health insurance, • Paid time off, • Vision insurance Build a brighter future for all children. As the Food Service Teacher of Primrose School of Midtown Oklahoma City, you’ll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. You’ll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. • Encourage healthy eating habits through delicious and nutritious foods., • Maintain a keen awareness of children who have allergies and food restrictions., • Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products., • Prepare and follow the daily menu, • Assist with ordering food and calculating the amount needed., • Post weekly menu on ProCare for families In order to inspire children to eat healthy, you need a school that inspires you. Primrose Schools is a mission-driven brand, and at Primrose School of Midtown Oklahoma City, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events. As the leader in early education and care, our research-informed Balanced Learning® approach provides teachers with the tools and guidance to accommodate children’s natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all children—not only those who are able to attend a Primrose school—and every member of our organization plays a critical role in accomplishing that mission. Let’s talk about building a brighter future together.

Job DescriptionWELLSPRINGCOMMERCIAL & RESIDENTIAL CLEANING We are a cleaning company on a mission to end un- and under-employment for single-mothers. With CDC-certification in COVID-19 remediation our cleaning team is ready to tackle your commercial or residential cleaning needs! THE MARKET AT EASTPOINTA FULL GROCERY STORE ON NE 23RD In early 2021, we are expanding on our small but faithful little Market over at our offices on NE 27th to bring a full store to NE 23rd. We believe this paves the way for food access and, in partnership with Restore Farms, for sustainable food systems! EASTSIDE EATERYCAFE & COFFEE SHOP (LOCATED @ THE MARKET AT EASTPOINT) The Eastside Eatery opened inside The Market at Eastpoint in 2021 with head chef Brandi Jones! The Eatery serves breakfast and lunch, Monday - Saturday using locally sourced products from Restore Farms.

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.

Company Description Trademark Global, LLC is a consumer brand manufacturer that delivers an “Endless Aisle” solution for mass-market internet retail through brand development, manufacturing, and instant drop shipping. The company supplies a wide range of top brands across major product categories, including home, toys, sporting goods, hardware, lawn and garden, pet products, and consumer electronics. Its portfolio features well-known brands such as Remedy™ health and wellness, Lavish Home™ textiles and home accessories, Chef Buddy™ and Classic Cuisine™ kitchen products, Pure Garden™ lawn and garden items, PETMAKER™ pet products, and Northwest™ consumer electronics. By combining diverse product lines with efficient fulfillment capabilities, Trademark Global enables online retailers to offer extensive selections to customers nationwide. Role Description The Information Technology Specialist is a full-time, remote role responsible for supporting and maintaining Trademark Global’s technology infrastructure. This position manages day-to-day network administration tasks, monitors systems performance, and helps ensure secure and reliable connectivity for internal users and remote operations. The specialist will diagnose and resolve hardware, software, and network issues, coordinate with vendors or internal stakeholders when escalations are needed, and document solutions and processes. The role also includes implementing basic network security practices, assisting with user account and access management, and providing responsive, service-oriented technical support to team members across the organization. Collaboration with other departments to support new tools, systems rollouts, and technology improvements is an important part of this position. Qualifications • Candidates should possess strong Information Technology and Troubleshooting skills, including experience diagnosing and resolving hardware, software, and connectivity issues., • Candidates should possess Network Administration skills, such as configuring and maintaining switches, routers, wireless networks, and user access., • Candidates should possess Network Security skills, including basic firewall management, security best practices, and familiarity with data protection principles., • Candidates should possess Customer Service skills, with the ability to communicate clearly, provide user-friendly support, and work effectively with non-technical stakeholders., • Relevant experience with Windows and/or macOS environments, common productivity tools, and remote support technologies is beneficial., • Strong organizational skills, attention to detail, and the ability to prioritize and work independently in a remote setting are preferred., • An associate or bachelor’s degree in Information Technology, Computer Science, or a related field, or equivalent practical experience, is advantageous., • Industry certifications such as CompTIA A+, Network+, Security+, or similar credentials are a plus.

Happy Chef supplies chef coats, pants, aprons and related apparel to professional kitchens. Happy Chef | Remote, United States | Full-time.

Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Perform any additional duties assigned by the Pastry Chef, Exe

Description \n DevSecOps Engineer \n Oklahoma City, OK \n TS/SCI Clearance \n \n The Defense Sector at Leidos is looking for a DevSecOps Engineer to support a fast-paced program with the Air Force Life Cycle Management Center. The Mid-Level DevSecOps Engineer will enhance the integration of security practices into our DevOps processes for a large Air Force weapons system program. This role is vital for ensuring that security is a fundamental aspect of the software development lifecycle. The ideal candidate will have experience in DevSecOps practices and a strong desire to improve security measures within our applications. This position offers a valuable opportunity to further develop your career in DevSecOps within an Air Force program, contributing to the secure and efficient development of software in a challenging and innovative environment. \n \n Primary Responsibilities: \n\n • Support the integration of security practices into the DevOps pipeline for DoD applications, ensuring compliance with relevant standards. \n, • Implement and automate security tools and processes within CI/CD workflows to enhance the security posture of applications. \n, • Conduct vulnerability assessments, penetration testing, and threat modeling to identify and remediate security issues. \n, • Collaborate with development and operations teams to establish secure coding practices and implement security controls. \n, • Configure and manage security tools, including static code analysis, dynamic application security testing, and infrastructure as code (IaC) security. \n, • Participate in incident response activities, monitoring security alerts and incidents, and coordinating with cross-functional teams. \n, • Mentor junior team members and provide guidance on DevSecOps best practices and tools. \n\n \n Basic Qualifications: \n\n • US Citizen with at least an active Top Secret clearance with the ability to obtain and maintain a SCI prior to your start date. \n, • Bachelor’s degree with 4+ years of experience or a Master’s degree with 2+ years of experience. Additional experience may be considered in lieu of a degree. \n, • Three to five years of experience performing or supporting software development activities in a professional capacity. \n, • Strong understanding of software development paradigms and supporting technologies (e.g. change management & version control, CI/CD, Agile planning tools such as Jira or Gitlab) \n, • Strong experience with Linux and Windows operating systems, network administration, and networking protocols/functions (e.g., HTTP, HTTPS, SSL/TLS, SMTP, DNS) \n, • Experience provisioning and managing resources within IaaS/Cloud infrastructures (e.g., Azure, AWS, Google Cloud Platform, etc.) \n, • Experience with container technologies such as Docker and container orchestration tools like Kubernetes \n, • Experience with automated provisioning and configuration tools like Terraform, CloudFormation, Chef, Puppet, Ansible or similar technologies \n, • Excellent problem solving and analysis skills, including the ability to logically create structure and order from unstructured inputs. \n, • Self-starter that is able to work independently while possessing the communication skills to work effectively with software development teams and customers. \n, • Excellent interpersonal, verbal and written communication skills. \n\n \n Preferred Qualifications: \n\n • Experience with Air Force Life Cycle Management Center programs. \n, • DoD 8570 IAM Level II certification or higher (e.g. CASP, CISM, CISSP) or DoD 8140 Advanced certifications \n, • Intermediate or better cloud certifications such as Microsoft Certified: Azure Solutions Architect Expert or similar certification from another cloud provider. \n, • Experience with security tools and practices related to DevSecOps (e.g., SAST, DAST, IAST). \n, • Experience with compliance standards (e.g., OWASP, NIST) and DoD regulations. \n, • Understanding of Keycloak administration. \n, • Experience using Helm to deploy tools. \n, • 1-2 years of experience performing Configuration Management activities in a professional capacity related to software development. \n, • 3-5 years of experience performing DevSecOps activities in a professional capacity. \n, • Interest in continuous learning and professional development in cybersecurity and DevOps practices. \n\n \n DABAOPP1 \n If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. Original Posting:September 24, 2026\n\n \n \n \n \n \n \n \n For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. \n \n \n \n \n \n \n\n\n Pay Range:Pay Range $87,100.00 - $157,450.00\n \n The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. \n \n About Leidos \n \n Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit www.Leidos.com. \n \n Pay and Benefits \n \n Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at www.leidos.com/careers/pay-benefits. \n \n Securing Your Data \n \n Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at LeidosCareersFraud@leidos.com. \n If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the U.S. Federal Trade Commission. \n \n Commitment to Non-Discrimination \n \n All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Description \n Senior DevSecOps Engineer \n Oklahoma City, OK or Lorton, VA \n TS/SCI Clearance \n \n The Defense Sector at Leidos is looking for a Senior DevSecOps Engineer to support a fast-paced program with the Air Force Life Cycle Management Center. The Senior DevSecOps Engineer will enhance the integration of security practices into our DevOps processes for a large Air Force weapons system program. This role is vital for ensuring that security is a fundamental aspect of the software development lifecycle. The ideal candidate will have experience in DevSecOps practices and a strong desire to improve security measures within our applications. This position offers a valuable opportunity to further develop your career in DevSecOps within an Air Force program, contributing to the secure and efficient development of software in a challenging and innovative environment. \n \n Primary Responsibilities: \n\n • Lead the design and implementation of security practices within the DevOps pipeline for DoD applications, ensuring alignment with regulatory requirements.\n, • Evaluate and select security tools, integrating them into CI/CD workflows to enhance application security.\n, • Conduct advanced vulnerability assessments, threat modeling, and penetration testing to proactively identify and mitigate security risks.\n, • Collaborate with cross-functional teams to develop and promote secure coding practices, incident response plans, and security training.\n, • Mentor and guide junior and mid-level engineers, fostering knowledge sharing and professional growth within the team.\n, • Drive the automation of security testing and compliance processes, utilizing Infrastructure as Code (IaC) and security automation tools.\n, • Stay abreast of industry trends, emerging threats, and best practices in DevSecOps and cybersecurity to continually improve security posture.\n, • Assessing, designing, developing, testing, and implementing Business Continuity & Disaster Recovery (BC/DR) solutions into a complex environment. \n\n \n Basic Qualifications: \n\n • US Citizen with at least an active Top Secret clearance and the ability to obtain and maintain a SCI prior to your start date\n\n\n, • Bachelor’s degree with 8+ years of experience or a Master’s degree with 6+ years of experience. Additional experience may be considered in lieu of a degree\n, • DoD 8140 intermediate certification or DoD 8570 IAM Level II certifications or higher\n, • Strong understanding of software development paradigms and supporting technologies (e.g. change management & version control, CI/CD, Agile planning tools such as Jira or Gitlab)\n, • Strong background using Infrastructure as Code (IaC) and Configuration as Code (CaC)\n, • Strong experience configuring CI/CD pipelines supporting software development activities in a DevSecOps environment\n, • Strong background in relational databases such as PostgreSQL, MySQL, or MS SQL Server\n, • Strong experience administering complex environments with Linux and Windows operating systems, network administration, and networking protocols/functions (e.g., HTTP, HTTPS, SSL/TLS, SMTP, DNS)\n, • Extensive experience integrating security tooling into a hybrid cloud environment, with a nuanced understanding of the capabilities and drawbacks of each component\n, • Extensive experience provisioning and managing resources within hybrid IaaS/Cloud infrastructures (e.g., Azure, AWS, Google Cloud Platform, etc.)\n, • Extensive experience with container technologies such as Docker and container orchestration tools like Kubernetes\n, • Experience with automated provisioning and configuration tools like Terraform, Bicep, CloudFormation, Chef, Puppet, Ansible or similar technologies\n, • Experience integrating cloud services into solutions, especially Azure cloud services\n, • Excellent problem solving and analysis skills, including the ability to logically create structure and order from unstructured inputs\n, • Self-starter that is able to work independently while possessing the communication skills to work effectively with software development teams and customers\n, • Excellent interpersonal, verbal and written communication skills\n\n \n Preferred Qualifications: \n\n • Experience with Air Force Life Cycle Management Center programs\n, • Microsoft Certified: Azure Solutions Architect Expert or similar certification\n, • Advanced certifications such as Certified Information Systems Security Professional (CISSP), Certified DevSecOps Engineer (CDE), or similar\n, • Extensive experience with security tools and practices relevant to DevSecOps (e.g., SAST, DAST, IAST)\n, • Experience deploying, configuring, and managing DevSecOps toolchains for an enterprise\n, • Familiarity with cloud platforms (e.g., AWS, Azure, Google Cloud) and their security frameworks\n, • Strong understanding of container security and orchestration tools (e.g., Kubernetes)\n, • Experience delivering software solutions into high-security or air-gapped environments in defense or other highly regulated industries such as finance or healthcare\n, • Experience with compliance standards (e.g., OWASP, NIST) and DoD security regulations\n, • Proven ability to drive change and influence security culture across an organization\n\n \n DABAOPP1 \n If you're looking for comfort, keep scrolling. At Leidos, we outthink, outbuild, and outpace the status quo — because the mission demands it. We're not hiring followers. We're recruiting the ones who disrupt, provoke, and refuse to fail. Step 10 is ancient history. We're already at step 30 — and moving faster than anyone else dares. Original Posting:October 7, 2026\n\n \n \n \n \n \n \n \n For U.S. Positions: While subject to change based on business needs, Leidos reasonably anticipates that this job requisition will remain open for at least 3 days with an anticipated close date of no earlier than 3 days after the original posting date as listed above. \n \n \n \n \n \n \n\n\n Pay Range:Pay Range $107,900.00 - $195,050.00\n \n The Leidos pay range for this job level is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) responsibilities of the job, education, experience, knowledge, skills, and abilities, as well as internal equity, alignment with market data, applicable bargaining agreement (if any), or other law. \n \n About Leidos \n \n Leidos is an industry and technology leader serving government and commercial customers with smarter, more efficient digital and mission innovations. Headquartered in Reston, Virginia, with 47,000 global employees, Leidos reported annual revenues of approximately $16.7 billion for the fiscal year ended January 3, 2025. For more information, visit www.Leidos.com. \n \n Pay and Benefits \n \n Pay and benefits are fundamental to any career decision. That's why we craft compensation packages that reflect the importance of the work we do for our customers. Employment benefits include competitive compensation, Health and Wellness programs, Income Protection, Paid Leave and Retirement. More details are available at www.leidos.com/careers/pay-benefits. \n \n Securing Your Data \n \n Beware of fake employment opportunities using Leidos’ name. Leidos will never ask you to provide payment-related information during any part of the employment application process (i.e., ask you for money), nor will Leidos ever advance money as part of the hiring process (i.e., send you a check or money order before doing any work). Further, Leidos will only communicate with you through emails that are generated by the Leidos.com automated system – never from free commercial services (e.g., Gmail, Yahoo, Hotmail) or via WhatsApp, Telegram, etc. If you received an email purporting to be from Leidos that asks for payment-related information or any other personal information (e.g., about you or your previous employer), and you are concerned about its legitimacy, please make us aware immediately by emailing us at LeidosCareersFraud@leidos.com. \n If you believe you are the victim of a scam, contact your local law enforcement and report the incident to the U.S. Federal Trade Commission. \n \n Commitment to Non-Discrimination \n \n All qualified applicants will receive consideration for employment without regard to sex, race, ethnicity, age, national origin, citizenship, religion, physical or mental disability, medical condition, genetic information, pregnancy, family structure, marital status, ancestry, domestic partner status, sexual orientation, gender identity or expression, veteran or military status, or any other basis prohibited by law. Leidos will also consider for employment qualified applicants with criminal histories consistent with relevant laws.

Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations • Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations., • Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations., • Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills., • Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements., • Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management • Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus., • Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations., • Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance • Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices., • Log daily refrigerator and freezer temperatures in assigned areas according to company procedures., • Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately., • Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication • Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints., • Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements • Certification: Valid STCW95 certification., • Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment., • Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends., • Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging., • Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

Windows Vulnerability Remediation Engineer (Server Infrastructure – Windows Server 2016/2019/2022) Job Summary The Windows Vulnerability Remediation Engineer is responsible for accelerating vulnerability remediation and patching activities across server infrastructure. This role focuses on Microsoft Windows Server 2016/2019/2022 and leverages existing automation and scanning technologies (e.g., Qualys, Chef, Ansible, PowerShell/shell scripting, Ruby) to identify, prioritize, implement, validate, and close vulnerabilities in alignment with internal compliance requirements. The engineer partners closely with Operations, Engineering teams, application owners, and support teams to deliver timely fixes while maintaining server stability and change discipline. Key Responsibilities Vulnerability Remediation & Patch Management • Own and execute end-to-end remediation for vulnerabilities identified on Windows servers (2016/2019/2022), including OS patching and configuration hardening., • Fast-track and manage all remediation requirements as they are received, ensuring adherence to defined SLAs and audit expectations., • Triage vulnerability findings (primarily from Qualys) and translate them into actionable remediation plans, considering exploitability, criticality, asset tiering, and operational risk., • Coordinate remediation activities for:, • Microsoft security updates (monthly/Out-of-Band as needed) and required reboots where applicable., • Configuration hardening aligned to organizational standards and security baselines (as applicable in the environment)., • Mitigations/compensating controls when immediate patching is not feasible (documented and approved per process). Automation, Configuration Management & Engineering • Develop, enhance, and maintain remediation automation using:, • Chef (cookbooks/recipes, attributes, templates, policy files as applicable), • Ansible (playbooks, roles, inventories, modules—Windows modules/WinRM-based execution as applicable), • PowerShell and scripting (server-side automation and custom remediation logic), • Ruby for maintaining/extending Chef-based remediation code and custom logic, • Convert recurring manual remediation steps into repeatable automated solutions and standardized runbooks., • Ensure code follows internal engineering standards: version control, peer review, testing, documentation, and change management. Validation, Closure & Reporting • Validate remediation effectiveness by re-scanning and verifying closure in Qualys (and/or approved internal validation methods)., • Confirm fixes did not introduce regressions; coordinate with application and platform teams for post-change verification., • Maintain accurate documentation of remediation actions, approvals, exceptions, and closure evidence to support audit and compliance needs., • Provide progress updates, metrics, and risk status to stakeholders (e.g., open critical/high items, aging items, SLA adherence). Cross-Team Coordination & Operational Execution • Schedule and lead remediation calls with infrastructure support teams, application owners, and other stakeholders to drive timely execution., • Work within change management processes: create/execute change plans, develop rollback steps, and coordinate maintenance windows., • Partner with platform engineering to improve standard server baselines and prevent vulnerability recurrence. Vendor & Release Coordination (as needed) • Follow up with vendors (Microsoft and/or third-party software providers installed on servers) for patch availability, release schedules, and remediation guidance when vulnerabilities require vendor action., • Track Microsoft security advisories and coordinate planned rollout timelines where applicable. Required Qualifications • 6–10 years of strong hands-on experience with Windows Server 2016/2019/2022 in enterprise environments., • Proven experience driving vulnerability remediation and patch management for Windows servers., • Expertise with Qualys (or equivalent vulnerability scanners) including interpreting findings, false-positive validation, and closure verification., • Automation experience with Chef and/or Ansible in production Windows server environments., • Strong scripting skills (PowerShell; plus ability to use/maintain shell scripting where applicable in the environment)., • Working proficiency in Ruby (or ability to maintain/extend existing Ruby codebases used for Chef remediation)., • Strong understanding of Windows security fundamentals (patching, services, permissions, registry, authentication, TLS/cipher considerations as applicable)., • Experience working with change management, incident/problem management, and coordinating across multiple support teams. Preferred Qualifications • Familiarity with compliance/security frameworks and server hardening concepts (e.g., Microsoft Security Baselines, CIS benchmarks, STIG concepts) as applied to Windows Server., • Experience with CI/CD or automated testing for infrastructure code (linting, unit/integration testing where applicable)., • Experience operating in large-scale environments (hundreds/thousands of servers) with tiered production controls., • Exposure to enterprise patch orchestration tooling/processes used in Windows server environments (where applicable). Key Skills & Competencies • Remediation prioritization and risk-based decision making, • Strong troubleshooting and root-cause analysis (patch failures, dependency/application impact, service restart/reboot coordination), • Clear communication and ability to drive closure across stakeholders, • Documentation discipline and audit readiness mindset, • Ability to deliver under tight timelines while maintaining system stability

Omni Hotels - JobID: 133160 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Omni Hotels, you'll: Follow the instructions and guidelines outlined by the Chef or Lead cook for the shift; Assist with production and prep work as needed; Check daily production sheets and check with Chef or lead coo

Omni Hotels - JobID: 133236 [Kitchen Staff / Grill Cook / Line Cook] As a Cook at Omni Hotels, you'll: Follow the instructions and guidelines outlined by the Chef or Lead cook for the shift; Assist with production and prep work as needed; Check daily production sheets and check with Chef or lead coo

SSA Attractions Group - 2000 Remington Place - Responsibilities: Interview, hire, evaluate kitchen staff; Develop culinary training programs; Supervise production and dish room staff; Plan menus with Executive Chef; Maintain health and safety compliance.

The F&B Manager sets and achieves the highest standards in all areas of Food & Beverage operations including the team member experience, guest experience and financial results. They oversee training and development of all FOH restaurant team members and leads the way in providing exceptional food in a safe, clean and inviting atmosphere. Essential Job Functions: • Maintains P&L authority in partnership with Property Controller, Executive Chef, and General Manager., • Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices., • Facilitates staff briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information., • Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders., • Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder-to-shoulder education so they excel in their current role and are prepared for future career opportunities., • Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation., • Encourages staff to embrace the Mission and Values of the Company. Displays a passion for restaurant/hospitality, guest service and quality improvement. Upholds the attitude that we have never truly "arrived" because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue., • Maintains current knowledge of Company and departmental policies and procedures and communicates expectations to staff., • Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures Associates conduct themselves in a professional manner with the awareness that all actions and communications are within guest view., • Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner., • Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations., • Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability., • Assists with marketing and promotional programs to build restaurant sales., • Writes timely schedules that meet the financial needs of the business while ensuring an excellent guest experience., • Approves payroll hours on a daily and weekly basis for all restaurant personnel., • Performs duties of Host, Server and Server Assistance, Food Runner when needed., • Communicates daily with property Executive Chef, • Maintains a positive working relationship with Executive Chef and Kitchen staff., • Additional tasks and responsibilities may be assigned at the discretion of the Executive Chef & General Manager, • Join and actively participate in industry and community organizations., • Perform other duties as assigned. Knowledge, Skills and Abilities: • Reading, writing and oral proficiency in English language., • Ability to supervise many employees in high volume environment., • Ability to analyze and solve problems., • Ability to adapt to change, new situations, changes in staffing and procedures., • Ability to organize and prioritize under pressure in a fast-paced environment., • Knowledgeable of basic sanitation., • Knowledgeable of computer operations and ordering procedures., • Outgoing, sociable, and well spoken., • Ability to communicate effectively with guests, co-workers, and supervisors., • Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation., • Dedication and commitment to excellent customer service. Qualifications: • Previous experience in a senior leadership role in a fine dining environment preferred., • Exceptional verbal and written communications skills., • Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software., • Ability to Perform job functions with attention to detail, speed, and accuracy., • Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously., • Work with minimal supervision., • Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office., • Proven track record of meeting operating budgets and successfully managing labor and cost of goods., • ServSafe certified., • Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry preferred

Essential Job Functions: • Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate., • Plan and direct the functions of administration and planning of the Restaurant Outlets to meet the daily needs of the operation., • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc., • Develop, implement and monitor schedules for the operation of all food and beverage outlets to achieve a profitable result., • Participate with Executive Chef in the creation of menus designed to attract a predetermined customer market., • Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards., • Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages., • Regularly review and evaluate the degree of guest satisfaction of the individual restaurants to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment., • Develop operating tools necessary and incidental to modern management principles, e.g. signage, marketing labels, etc., • Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels., • Communicate both verbally and in writing to provide clear direction to staff and fellow managers., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned. Must-Have Qualifications: • Previous management experience in a high-volume Food & Beverage environment; hotel experience is preferred., • Proven experience managing multiple outlets or venues., • Strong knowledge and hands-on experience with alcoholic beverage operations, including ordering, inventory management, and cost controls., • Experience maintaining and delivering high service standards, with the ability to coach, train, and continuously improve team performance., • Availability to work both AM and PM shifts based on business needs., • Previous experience planning and executing promotions and special events., • Demonstrated ability to drive revenue through creative initiatives, strategic thinking, and proactive problem-solving., • Willingness to work holidays and adjust schedules based on operational needs., • Experience leading and developing teams of up to 20 associates., • A hands-on, visible leadership style, with a strong presence on the floor and a commitment to supporting both guests and team members. Preferred Qualifications: • Previous hotel Food & Beverage management experience., • Experience with MICROS/POS systems. Required: Must have the ability to communicate in English. Self-starting personality with an even disposition. Always maintain a professional appearance and manner. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Performance Standards: Customer Satisfaction: Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every Crescent associate is a guest relations ambassador, every working minute of every day. Work Habits: In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something. Safety & Security: The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. Note: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

We are hiring immediately for a full time SOUS CHEF position. Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Oklahoma City,OK - The Oaks Marlin Bar.Please click here () to review our Applicant Privacy Policy.At Tommy Bahama, good vibes start with great people.Whether you’re behind the bar, in the kitchen, or out front with our guests, you’ll be part of a team that’s growing fast — and helping shape

SSA Group at Oklahoma City Zoo is seeking an Executive Sous Chef to join our culinary team. The role reports to the Executive Chef and leads kitchen staff, develops training programs, and ensures quality and safety in all food production areas. Ideal candidates have 3–5 years of sous chef experien

Talented chefs can partner up with Cozymeal to explore private chef jobs in OKC. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Private Chef Jobs In Oklahoma City, OK.

Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

United States, Massachusetts, North Andover If you're a foodie who loves to mix it up in the kitchen then look no further! About Us Overview If you're a foodie who loves to mix it up in the kitchen then look no further! Responsibilities You will use your creativity and passion for delicious food

Eurest, a member of Compass Group USA, seeks an Executive Sous Chef for Medford, MA, to support the Executive Chef and ensure safe, sanitary kitchen operations with quality meal preparation.

The Sous Chef is an entry level culinary supervisor reporting directly to the Executive Chef. Sous Chef Opportunity At Okana Resort And Indoor Waterpark.

We take pride in our people and our company culture and focus on quality and amazing experi Sous Chef, Restaurant, Chef, Staffing. We are a growing restaurant group adding a dynamic Sous Chef to our team! You must exhibit exceptional leadership and have well-rounded BOH operations skills.

Ramsay's Kitchen is a casually refined restaurant inspired by Michelin-starred Chef Gordon Ramsay and his global travels. We are now seeking an experienced Sous Chef to join our back-of-house operations. Previous experience as an Sous Chef within a fine-dining restaurant.

AGE is looking for a Sous Chef who thrives in a fast-paced kitchen, leads by example, and takes pride in developing people as much as preparing exceptional food. Work with Chef de Cuisine to plan and price daily specials that are consistent with the restaurant's concept.

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

The Sous Chef is an entry level culinary supervisor reporting directly to the Executive Chef. Join us as a Sous Chef -Banquets in our Culinary team.

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

Chef Results Limited is seeking a Junior Sous Chef for a luxury seaside hotel with multiple dining options. You will join a brigade of 6 chefs, assisting across all sections to prepare the regularly changing seasonal menus and receive strong training in a busy, year-round venue.

Levy is seeking an Executive Chef to lead all culinary operations at a premier venue in Oklahoma City.

AFFILIATED GROUP LLC in Massachusetts is seeking a Chef De Cuisine to lead our kitchen in a fast-paced setting.