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Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position is $65,000 to $70,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Grill/Fry Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred but not required, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Division Executive Chef, Full-Time, supporting our Education Division. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Provide culinary leadership and operational support to accounts throughout the Education Division, • Travel regularly to support new account openings, training initiatives, operational transitions, and ongoing culinary excellence, • Partner with district and regional leadership teams to ensure consistency in food quality, presentation, execution, and service standards, • Develop and implement innovative menus, recipes, and culinary programs that align with AVI Foodsystems standards and client expectations, • Train, mentor, and develop chefs, cooks, and culinary team members across multiple locations, • Conduct on-site evaluations to ensure compliance with food safety, sanitation, merchandising, and operational procedures, • Assist locations with inventory management, ordering practices, food cost controls, labor management, and waste reduction initiatives, • Support recruiting, onboarding, and culinary training efforts for new and existing team members, • Lead and support special events, catering programs, and promotional initiatives within the division, • Collaborate with operations leadership to identify opportunities for continuous improvement and enhanced guest satisfaction, • Ensure all culinary operations comply with company policies, safety regulations, and sanitation standards, • Serve as a culinary resource and problem solver for operational challenges throughout the division Requirements: • Executive Chef experience managing high-volume food service operations, • Multi-unit, campus dining, or education food service experience preferred, • Culinary degree or certification preferred, • Strong leadership, coaching, and team development skills, • Experience managing food costs, labor costs, inventory, and purchasing procedures, • Creativity and passion for developing innovative and high-quality food programs, • Excellent verbal and written communication skills, • Strong organizational and time-management abilities, • Commitment to food safety, sanitation, and operational excellence, • Professional appearance and demeanor, • Ability to build strong relationships with clients, operators, and team members, • Willingness and ability to travel extensively within the division, • Valid driver’s license required, • Ideal candidate will reside in Ohio, Pennsylvania, Indiana, or New York Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description Job description: Job Overview We are seeking a talented and experienced Chef Manager to lead our culinary team and oversee all aspects of food production and service. The ideal candidate will have a strong background in fine dining, catering, and restaurant management, with a passion for creating exceptional dining experiences. As the Chef Manager, you will be responsible for menu planning, food preparation, and ensuring that all food safety standards are met while managing kitchen operations efficiently. Responsibilities • Oversee daily kitchen operations, ensuring high standards of food quality and presentation., • Plan and develop menus that cater to various dietary needs and preferences., • Manage inventory control, including ordering supplies and maintaining stock levels., • Supervise kitchen staff, providing training and support to enhance their culinary skills., • Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment., • Coordinate banquet services and special events, ensuring seamless execution of catering orders., • Monitor food production processes to maintain consistency in taste and presentation., • Requirements, • Proven experience in culinary management, preferably Skilled Nursing Environment and catering environments., • Strong leadership skills with the ability to manage a diverse team effectively., • Experience in menu planning, food production, and kitchen management., • Knowledge of food safety regulations and best practices in food handling., • Excellent organizational skills with a focus on inventory management and control., • Ability to work in a fast-paced environment while maintaining attention to detail., • Strong communication skills to interact effectively with staff and guests., • Previous experience in Kosher meal planning and banquet service or dietary department is a plus. Job Type: Full-time, HOURS: Monday-Friday with every other weekend. May require evening shift working until 7:30pm. May be required to work special occasions/events. Benefits: • 401(k) with matching, • Dental insurance, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance People with a criminal record are encouraged to apply Work Location: In person

Job Description We are looking for our next great team member to join us as a Sous Chef in Banquets. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members, • Additional hotel discounts with Marriott International brand hotels, • Free Parking, • Free Meal during your shift, • Quarterly employee appreciation events to celebrate all your hard work! Here is what you will be doing each day 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures., 2. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate., 3. Establish the day's priorities and assign production and preparation tasks for staff to execute., 4. Work with Banquet Staff to schedule and execute tastings as needed., 5. Review banquet event orders and make note of any changes., 6. Communicate both verbally and in writing to provide clear direction to staff., 7. Take physical inventory of specified food items for daily inventory., 8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., 9. Meet with the Banquet Staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up., 10. Ensure that staff report to work as scheduled; document any late or absent employees., 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted., 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards., 14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., 15. Observe guest reactions and confer with service staff to ensure guest satisfaction., 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., 17. Assist The Executive Sous Chef in menu development and execution., 18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations., 19. Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs., 20. Ensure that excess items are utilized efficiently., 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained., 22. Maintain hotel policies and standards., 23. Perform any other job related duties as assigned., 24. Comply with attendance rules and be available to work on a regular basis., 25. Expedite plating and service as needed Does this sound like you? You are able to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. You thrive in a fast-paced environment and are able to maintain high cleanliness and safety standards in the kitchen. You're cool under stress and welcome the challenge of exceeding guest expectations every time! You have a self-starting personality with an even disposition. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description We are looking to hire a dedicated and knowledgeable Dietary Sous Chefs, to join our fast growing team! As one of our Dietary Sous Chefs, you will be chiefly responsible for the production and execution of daily meals, along with assisting in the managing of production operations. This role involves food production, maintaining high standards of food safety and sanitation, and contributing to menu planning tailored to dietary requirements. This position requires excellent leadership skills, a positive attitude, the ability to work well under pressure, and the capacity to work collaboratively in a fast-paced environment. If this sounds like something you’d be interested in, we encourage you to apply for this rewarding opportunity. We offer an AMAZING Employee Retention Program of Benefits, Bonuses and Bi-Weekly, Monthly, Quarterly and Annual Prize Drawings! Bonuses: · $250 Referral Bonus · $1000 Sign-On Bonus Drawings: · $100 Gas Cards · $100 Grocery Gift Cards · $100 Amazon Gift Cards · $1,000 towards eatery of choice · $2,500 Choice of NYC Vacation or Cruise · $5,000 towards Groceries over 6 months · $5,000 towards Rent/Mortgage over 3 months · $12K towards Rent or Mortgage paid over 1 year Other Benefits: · Direct Deposit · 401K · Health, Dental and Vision Insurance · Paid Time Off · Paid Sick Time Our team is looking to invest in Dietary Professionals by providing opportunities to further your career and the tools and encouragement you need to succeed. Central Care Solutions is currently looking for experienced Dietary Sous Chefs for their Van Duyn Center for Rehabilitation and Nursing location. Key Responsibilities: • Food Preparation: Primarily responsible for the preparation and presentation of meals, ensuring adherence to recipes, dietary guidelines and portion control., • Supervision: Lead and mentor production staff, ensuring efficient workflow and high-quality food production., • Quality Control: Monitor food quality, taste, and presentation; implement corrective actions as needed., • Inventory Management: Assist with inventory control, and managing food costs to minimize waste., • Safety and Sanitation: Ensure compliance with all health and safety regulations and policies, including proper food handling/storing and sanitation practices., • Patient Interaction: Occasionally interact with patients to understand dietary needs and preferences, providing excellent customer service., • Training: Support the training of kitchen staff in food preparation techniques and safety protocols. Qualifications: • Culinary degree or 5+ years of experience in food production management., • HACCP or ServSave Managers Certification required, • Previous experience in a healthcare setting preferred., • Previous experience in volume food production preferred., • Strong knowledge of dietary restrictions and nutrition principles., • Excellent leadership and communication skills., • Ability to work in a fast-paced environment and manage multiple tasks. Physical Requirements: • Ability to stand for extended periods and lift up to 50 pounds., • Comfortable working in a kitchen environment with potential hazards. If you are looking for the next step in your career, are passionate about providing excellent care through food service and enjoy working in a supportive environment, we encourage you to apply for this rewarding position as a Dietary Sous Chef. You will be glad you did!

Job Description Pay $20.00/hour Hours: Sunday through Thursday 10:00am - 6:30pm At Parkrose Estates, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Parkrose Estates, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Dining Room Supervisor The Dining Room Supervisor is responsible for the efficient operation of the dining room by supervising the server associates, assuring a clean, pleasant atmosphere, and providing superior service to residents, associates, and guests. The Dining Room Supervisor reports to the Food Service Director. Essential Functions of the Dining Room Supervisor • Exceed the expectations of residents and guests during meal service., • Supervise servers and manage dining room., • Maintain an appropriate stock of linen., • Ensure that drapes and lighting in the dining room are appropriate., • Supervise special functions as needed., • Ability to communicate and relate to the community residents., • Assist in set-ups and dining room service., • Take orders and serve food in an appropriate fashion when needed., • Pour and cover beverages, assist in preparing and covering food., • Assist in proper care and use of dining room equipment., • Direct cleaning of all work areas in dining rooms and wait station., • Create and manage all server schedules., • Manage all server side-work; ensure side-work is completed daily., • Work cooperatively with dining room associates to produce pleasant and efficient dining room operation., • Ability to understand and relate the menu to residents., • Ability to act as liaison between residents and food service department., • Understand and observe infections control procedures related to food service department., • Ability to follow residents’ rights policies at all times., • Ability to follow safety program., • Maintain neat, clean appearance and follow appropriate dress code as directed by chef/cook., • Work scheduled shifts and demonstrate dependability., • Willingness to perform other duties and assignments, as necessary. Non-Essential Functions of the Dining Room Supervisor • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job Description We are looking for our next great team member to join us as a Banquet Cook in our Banquets department. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members, • Additional hotel discounts with Marriott International brand hotels, • Free Parking, • Free Meal during your shift, • Quarterly employee appreciation events to celebrate all your hard work! Marriott Syracuse Downtown seeks Banquet Cook (Full-Time) to organize, prepare and cook all food items in assigned stations for banquets and restaurant meals and assists the chef in training and support of the kitchen staff. Here is what you will be doing each day as a Banquet Cook: • Prepare and cook food according to recipes quality standards, presentation standards and food preparation checklist. Date all food containers and rotate., • Inspects, selects and uses food items of the highest quality in the preparation of all menu items., • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any items out of stock or shortages. Keep buffet items stocked., • Prepare food for banquets as required following specifications of banquet event orders., • Work banquet food stations as scheduled by chef., • Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill., • Perform any other job-related duties as assigned. Does this sound like you? You possess a self-starting personality with an even disposition and can maintain a professional appearance and manner at all times. You can communicate well with guests and are willing to “pitch-in” and help co- workers with their job duties and be a team player. 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. You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day. • Flexible availability is required as the Banquet Cook & team are driven by events., • Experience cooking in large scale kitchens and/or for catering, events and/or banquets required., • SafeServ & Food Handling training required & provided at no cost, if you do not have a valid certificate. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description We are looking for our next great team member to join us as a Cook II in the fine dining 11 Waters restaurant. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members, • Additional hotel discounts with Marriott International brand hotels, • Free Parking, • Free Meal during your shift, • Quarterly employee appreciation events to celebrate all your hard work! Marriott Syracuse Downtown seeks Cook II who will lead the work of the kitchen in assisting the Sous chef and or Executive Sous Chef in preparing, cooking and supporting the kitchen staff. Here is what you will be doing each day as a Cook II: • Inspects, selects and uses food items of the highest quality in the preparation of all menu items, • Ensure food to order items for customers/guests are in a timely and consistent manner., • Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers., • Prepare and cook food according to recipes quality standards, presentation standards and food preparation checklist. Date all food containers and rotate., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned. Does this sound like you? Our Line Cooks possess a self-starting personality with an even disposition and can maintain a professional appearance and manner at all times. You can communicate well with guests and are willing to “pitch-in” and help co- workers with their job duties and be a team player. 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. You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day. • Flexible availability required, must be available to work weekends, • Fine dining experience preferred, • Knife & light butchery skills preferred At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job DescriptionJob Summary: Private Country Club is seeking to hire driven individuals to add to its team of culinary professionals. We will be considering applications from team oriented candidates with varying skill sets looking to grow into existing and future opportunities with our club. We are looking for good communicators and professionally driven candidates. We are a member driven facility that requires all candidates to have a hospitality background, good attitude, and strong work ethic. Employees are responsible for working together with hospitality team to serve members in various dining settings to a high standard of service. Employees will report to the Food and Beverage Manager and Chef, and must be able to follow instructions, be punctual, and enjoy working in a fast paced environment. Hours: Open Tuesday - Sunday. Lunch & Dinner Shifts. Full Time and Part Time Positions Available. Pay: Competitive / Based on Experience. $18-$21 per hour. Position Responsibilities: • Assisting with stocking and setting up the kitchen stations., • Preparing food including cleaning and cooking of ingredients creating appetizers, salads and main dishes ., • Plating prepared foods based on Chef’s guidance., • Working with servers to ensure that orders are completed according to request and on time., • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts. Positions Requirements: • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations., • Displaying positive attitude and the ability to work well under pressure with other team members., • Ability to work in a fast-paced work environment and execute orders in a timely manner., • Able to perform high-quality work while unsupervised. A follow up phone call and scheduled in-person interview will occur for selected candidates.

Job Description We are looking for our next great team member to join us as a Director of Banquets in our Banquets department. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members Additional hotel discounts with Marriott International brand hotels Free Parking Free Meal during your shift Quarterly employee appreciation events to celebrate all your hard work! Marriott Syracuse Downtown seeks Director of Banquets (Full-Time) to direct our banquets operations to ensure Crescent Hotels & Resorts and Marriott brand high standards of cleanliness are met. Here is what you will be doing each day as a Director of Banquets: • Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate., • Supervise the setup of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Maintain and control banquet equipment inventory, including but not limited to china, cutlery, glassware, and linen. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up., • Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards., • Supervise cleanup of function room and proper breakdown and storage of equipment, including maintaining and updating inventory., • Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution., • Evaluate event outcomes to identify areas to achieve maximum profitability and over-all banquet event success to include controlling costs and quality of service., • Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions., • Create, distribute and enter all weekly schedules into payroll system., • Monitor weekly timely sheets for accuracy of punches and meal breaks., • Monitor compliance with health and fire regulations regarding food preparation and serving., • Estimate food, liquor, wine and other beverage consumption to anticipate amounts to be purchased or requisitioned., • Perform inventories regularly to ensure all equipment; supplies and serving ware meet needs of anticipated functions., • Order and purchase equipment and supplies., • Have strong understanding of union contract and schedule accordingly and to needs of business., • Walk space frequently to ensure guests have a clean and presentable environment., • Review BEO’s thoroughly and collaborate with Director of Catering & Head Chef to execute events to meet and exceed guests' expectations., • Schedule staffing according to event size while meeting business & union contract needs., • Ensure each event is scheduled accordingly with appropriate number of set up staff to ensure room is set to BEO requirements, arranging clean up and flipping of rooms timely., • Communicate regularly with Head Chef on the timing of meal courses to be served to ensure staff are ready and prepared., • Be presentable and available to respond to guests' questions and accommodate special requests as needed., • Communicate both verbally and in writing to provide clear direction to staff., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned. Does this sound like you? You possess a self-starting personality with an even disposition and can maintain a professional appearance and manner at all times. You can communicate well with guests and are willing to “pitch-in” and help co- workers with their job duties and be a team player. You have supervisory/managerial experience in a large banquet/event type setting. You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day.

Job Description Applebee's started with the same philosophy we follow today - focused on serving good food to good people! T.L. Cannon is the owner / operator of 52 Applebee's Neighborhood Grill & Bar restaurants. The foundation of success is our Team Members, who bring remarkable industry experience to the table. As a team, we have an unparalleled commitment to exceed our guest's expectations and maintain the highest standards of service, quality, and value for our neighbors. We offer a fun environment where real connections and friends are made! YOU BELONG HERE! What’s in it for you? We can offer you: • Paid vacation if you average 30 hours a week, • Free shift meal when working 6+ hours, • 401(k), • Medical, Dental & Vision coverage, • A great work atmosphere, • Flexible schedules & much more! We're looking for talented: • COOKS / KITCHEN TEAM MEMBERS This position prepares food items consistently and adheres to all recipe standards and maintains a safe working environment by using proper food handling skills and food safety guidelines. If you have a commitment to ensuring the best quality food for our guest and the drive to succeed, we want to hear from you! COOK REQUIREMENTS: • Must be at least 18 years old, • Eligible to work in the United States, • 1+ year of restaurant cooking experience preferred, but not required, • Must be able to lift up to 50 lbs up to 20 times per day, • Team-oriented with a passion to succeed OUR PRINCIPLES: • Respect your team; treat them as you would like to be treated., • Integrity is everything, act as an owner., • Cleanliness and attention to detail in all aspects of your restaurant. Applebee’s is a full-service restaurant concept that has growth opportunities for team members in a well- established environment. Grow your career with us! We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant environment. We're also looking for people who have back of house preparation / food prep / production experience. We are a Franchisee of Applebee's and an Equal Opportunity / E-Verify Employer. We use eVerify to confirm U.S. Employment eligibility.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Chef Job Duties: Lead, mentor, and manage culinary team.

Job DescriptionAbout XO Taco:XO Taco is a high-energy, chef-driven taco and tequila concept known for bold flavors, fresh ingredients, and a vibrant guest experience. We take pride in quality, creativity, and consistency—both in our food and our team culture. Position Overview:We are seeking a motivated and hands-on Assistant Kitchen Manager to support daily kitchen operations. This role is ideal for someone who thrives in a fast-paced environment, leads by example, and is passionate about food quality, team development, and operational excellence. Key Responsibilities: • Assist the Kitchen Manager in overseeing all back-of-house operations., • Ensure consistent execution of recipes, plating, and food quality standards., • Support hiring, training, and coaching of kitchen staff., • Maintain a clean, organized, and food-safe kitchen environment (following all health regulations)., • Manage inventory, ordering, and proper storage of all food and supplies., • Monitor prep levels and ensure smooth service during peak hours., • Help control food cost, waste, and labor efficiency., • Step into leadership during service, including expediting and line support., • Foster a positive, team-oriented kitchen culture. Qualifications: • 2+ years of kitchen leadership or supervisory experience., • Strong knowledge of food safety and sanitation standards., • Ability to lead a team in a high-volume environment., • Excellent communication and organizational skills., • Experience with inventory and cost control is a plus., • Flexible availability, including nights, weekends, and holidays., • Passion for hospitality and culinary excellence. What We Offer: • Competitive salary (based on experience)., • Opportunities for growth within the XO and other Feast Coast Hospitality brands., • A creative, energetic, and supportive work environment., • Employee dining perks and discounts., • The chance to be part of a growing and exciting concept in Syracuse. How to Apply:Submit your resume and a brief introduction telling us why you’d be a great fit for XO Taco to maryanne@xotaco.com or visit xotaco.com and apply directly!

Syracuse University is committed to delivering an exceptional student experience through vibrant, engaged campus communities. This position is based at the Syracuse, NY campus location and requires regular in-person presence to support our students, collaborate with colleagues, and contribute to our thriving academic environment. Remote work arrangements are limited in accordance with University policy. Pay Range - $69,000 - $80,000 Staff Level - S5 FLSA Status - Exempt Hours - Standard University business hours8:30am 5:00pm (academic year)8:00am 4:30pm (summerThis role requires schedule flexibility, including evenings and weekends, based on operational needs. Job Type - Full-time The Campus Dining Manager is responsible for the oversight and operational strategy of a designated Campus Dining location, supervising exempt supervisors and hourly employees. The manager is accountable for the overall operation of campus dining, managing, training, and holding all staff accountable.The manager oversees all employment-related decisions, including hiring, training, evaluation, promotion, and termination within the unit. Additionally, the role involves planning and developing menus, forecast food needs, maintain inventory and service records, and developing budget recommendations. The Campus Dining Manager provides unit leadership to uphold all quality and safety standards as set by the Office of the Chief Operations Officer. Bachelor's degree with 3-5 years of experience in food service management or an associate degree with 5-8 years of experience in food service management. Higher education employment experience in a leadership role preferred. Formal culinary training preferred. Union work environment experience preferred. Excellent leadership, organizational, time management and communication skills. Well-developed analytical, technical, computer and oral and written communication are necessary for this position. Ability to make autonomous, data-driven decisions based on current business operations and defined departmental strategy. Knowledgeable in current culinary trends and specialty areas: i.e., Kosher and Halal dietary rules; international cuisine, national franchise brand standards. Must be able to teach and motivate all employees: supervisors, union, student, and temporary employees. Must be able to support all areas of Campus Dining, including flexible/rotating work shift times. Oversee, train, and provide strategic direction for exempt supervisors and hourly employees: including union, student, and temporary employees. Manage all aspects of employment, including evaluation, promotion, performance management, and termination decisions within the unit. Develop and maintain base staffing models for the unit location. Independently make data-driven decisions aligned with current business operations and departmental strategy. Utilize advanced analytical, technical, computer, and communication skills to ensure safe, efficient operations and deliver an exceptional culinary experience for customers. Prepare and present unit operational business review reports to senior leadership. Partner with Executive Chef to plan and develop menus, forecast food requirements, and maintain accurate inventory and service records. Develop budget recommendations and adjust labor and food costs to meet departmental objectives. Lead the unit achieving all safety, sanitation and quality compliance metrics and audits. Ensure proper staff training and address any non-compliance issues. Serve as a primary point of contact for all unit location inspections by university and government entities. Including supporting other Campus Dining work locations and the Catering Services Department at events as needed. All other duties as assigned. In addition to completing an online application, please attach a resume and cover letter.

Marriott Syracuse Downtown seeks Director of Banquets (Full-Time) to direct our banquets operations to ensure Crescent Hotels & Resorts and Marriott brand high standards of cleanliness are met. Here is what you will be doing each day as a Director of Banquets: • Interview, hire, train, recommend performance evaluations, resolve problems, provide open communications, and ongoing staff development. Recommend discipline and/or termination when appropriate., • Supervise the setup of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Maintain and control banquet equipment inventory, including but not limited to china, cutlery, glassware, and linen. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up., • Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards., • Supervise cleanup of function room and proper breakdown and storage of equipment, including maintaining and updating inventory., • Enter billing information into point of sale/automated sales system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution., • Evaluate event outcomes to identify areas to achieve maximum profitability and over-all banquet event success to include controlling costs and quality of service., • Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions., • Create, distribute and enter all weekly schedules into payroll system., • Monitor weekly timely sheets for accuracy of punches and meal breaks., • Monitor compliance with health and fire regulations regarding food preparation and serving., • Estimate food, liquor, wine and other beverage consumption to anticipate amounts to be purchased or requisitioned., • Perform inventories regularly to ensure all equipment; supplies and serving ware meet needs of anticipated functions., • Order and purchase equipment and supplies., • Have strong understanding of union contract and schedule accordingly and to needs of business., • Walk space frequently to ensure guests have a clean and presentable environment., • Review BEO's thoroughly and collaborate with Director of Catering & Head Chef to execute events to meet and exceed guests' expectations., • Schedule staffing according to event size while meeting business & union contract needs., • Ensure each event is scheduled accordingly with appropriate number of set up staff to ensure room is set to BEO requirements, arranging clean up and flipping of rooms timely., • Communicate regularly with Head Chef on the timing of meal courses to be served to ensure staff are ready and prepared., • Be presentable and available to respond to guests' questions and accommodate special requests as needed., • Communicate both verbally and in writing to provide clear direction to staff., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned. Does this sound like you? You possess a self-starting personality with an even disposition and can maintain a professional appearance and manner at all times. You can communicate well with guests and are willing to "pitch-in" and help co- workers with their job duties and be a team player. You have supervisory/managerial experience in a large banquet/event type setting. You understand & believe that every Crescent associate is a guest relations ambassador, every working minute of every day. Experience in a supervisory role in as large banquet/events site as a manager or director.

With general supervision from the Campus Executive Chef, the Chef Manager provides oversight and is ultimately responsible for the culinary direction for the central kitchen Department. The successful candidate will bring novel, on-trend national and international concepts to the University. The candidate will understand flavors and presentation and incorporate those skills into large and small events. The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available. Degree in food service or culinary certificate from accredited school preferred. Minimum of ten years of kitchen knowledge in food preparation, presentation, sourcing and purchasing. Experience in a high-caliber, high-touch catering environment. Proven ability to train and lead a team. Proven ability to present well and executive high-caliber culinary events in high-impact situations. Must have a comprehensive understanding and ability to teach all skills related to cooking including (but not limited to) knife skills, cooking vegetables proteins and grains, sauces, all manner of culinary technique and understanding of world cuisine. Ability to plan, execute, and appropriately present catering menus that are interesting to the Syracuse University community, healthy, sustainable and authentically representative of ethnic cuisines. Provide leadership and supervision to the kitchen to ensure proper execution of to agree upon standards. Train culinarians in proper culinary techniques, cooking procedures, sanitation and safety. Work directly with staff to enhance preparation and presentation of food. In collaboration with the Executive Chef, develop recipes that meet the needs of a diverse group of clients. Work with Executive Chef, Purchasing Agents and vendors to ensure sourcing of appropriate ingredients and hitting budgetary targets. In coordination with the Executive Chef, fully responsible for all catering, ensuring cost control, and brand management.

Job DescriptionJob Summary: Private Country Club is seeking to hire driven individuals to add to its team of culinary professionals. We will be considering applications from team oriented candidates with varying skill sets looking to grow into existing and future opportunities with our club. We are looking for good communicators and professionally driven candidates. We are a member driven facility that requires all candidates to have a hospitality background, good attitude, and strong work ethic. Employees are responsible for working together with hospitality team to serve members in various dining settings to a high standard of service. Employees will report to the Food and Beverage Manager and Chef, and must be able to follow instructions, be punctual, and enjoy working in a fast paced environment. Hours: Open Tuesday - Sunday. Lunch & Dinner Shifts Full Time and Part Time Positions Available Pay: Competitive / Based on Experience. $18-$21 per hour Position Responsibilities: • Assisting with stocking and setting up the kitchen stations., • Preparing food including cleaning and cooking of ingredients creating appetizers, salads and main dishes ., • Plating prepared foods based on Chef’s guidance., • Working with servers to ensure that orders are completed according to request and on time., • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts. Positions Requirements: • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations., • Displaying positive attitude and the ability to work well under pressure with other team members., • Ability to work in a fast-paced work environment and execute orders in a timely manner., • Able to perform high-quality work while unsupervised.A follow up phone call and scheduled in-person interview will occur for selected candidates.

Crescent Hotels & Resorts - 100 East Onondaga Street - Responsibilities: Maintain knowledge of and ensure compliance with departmental/hotel policies; Train and evaluate staff, resolve problems, and manage performance; Establish daily priorities and assign tasks to staff; Coordinate tastings with Ba

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