Chef Instructor jobs at Common Threads - 144 jobs

Associated Students UCLA, as a responsive student-centered organization, provides innovative and excellent services, programs, products, and facilities for the entire UCLA community. ASUCLA was created when the campus first opened in 1919. Even in the very early years, ASUCLA meant student government, student publications, and student services such as a bookstore and cafeteria. Today, ASUCLA has evolved into a four-part organization. These four entities collectively make up the largest student association in the country. The four entities are: Undergraduate Students Association - elected representatives of the undergraduate student body. Graduate Students Association - elected representatives of the graduate student body. Student Media - this includes the Daily Bruin, UCLARadio.com, the Bruin Life Yearbook, and seven different magazines. Services & Enterprises - this division is designed to meet the everyday needs of students and the campus community. Major divisions are the Student Union, Event Services, UCLA Restaurants, UCLA Store, UCLA Photography, and Trademarks & Licensing. Goals of Associated Students UCLA: Products - To provide essential and convenient items that are easily accessible, of high quality, and low cost, including, but not limited to, academic support, food, trademark merchandise, and convenience products. In addition, to continue evaluating the utility and convenience of all products to make improvements that will best serve the UCLA community. Facilities - To provide a welcoming environment that contains as much space as possible for the optimal functioning of general academic support, student governments, student organizations, and social gatherings. To have state-of-the-art venues for programming and efficient, aesthetic, and multi-functional commercial outlets. Programs - To provide and support a diversified array of programming by prioritizing student-run, student-initiated, student-centered programming that reflects the needs of the campus community in order to enhance educational, cultural, and developmental social interaction. Services - To provide an outstanding level of support to student government, student groups, and student programs through the state-of-the-art office and community spaces, and by providing adequate financial resources and personnel to ensure an active and vibrant campus life. Executive Chef Salary Range: $60,486- $95,000 Department: Food Operations Summary of Key Responsibilities: Under general direction of the Director of Food Operations, acts as lead Food Service Culinarian. Sets and drives the culinary vision and oversees food production operations for catering department, concessions, and retail operations including: development, testing and refinement of new products and enhancements and presentation of existing products; reviews daily menus and makes recommendations to improve quality and nutritional values, production efficiency and costs; assists management with establishing production standards, cooking processes and procedures for daily operations and training of kitchen staff in food preparation, equipment usage and proper food handling. Ensure operational excellence for all areas by performing regular monitoring and assessment of all Food Operations specifically in regards to adherence to policies and procedures with an emphasis on food quality, trends, presentation and customer satisfaction; safe food handling and employee health and safety. Responsible for developing, updating and maintaining Division-wide database of service area recipes and calculation of accurate and reliable nutritional information. Coordinate menu analysis efforts with management team and determines appropriate adjustments to recipes as needed. Knowledge of the principals and practices of dietetics and nutrition a plus. Works with department managers to accomplish objectives through training, coaching, counseling staff; monitoring, appraising, and enforcing policies and procedures. Ability to demonstrate strong leadership and proactive attitudes when creating culinary solutions to solve business and market issues; understands concept cost and operational parameters to deliver feasible solutions; ensure that all menus meet budgeted food cost goals. Assists in the development and coordination of other Division improvements; lead Food Service management representative for various committees; special events; operating policies/procedures; development and monitoring of the Food Service Division budget. Hires, schedules, trains, evaluates and counsels staff in all activities. Responds to inquiries on behalf of Food Service Division management, verbally and in writing. Performs special assignments and assists in other areas of the Division. Hours include evenings, weekends and variable shifts. Qualifications: Requires 6+ years progressive management experience in a high volume, multi-unit food service organization with food production experience, with exposure to menu/product development, food presentation, receiving and storage of product, in-depth knowledge of current food service management practices; effective personnel management, organization and development practices; strong communication skills and effective interface with diverse users/groups; effective proposals and presentation development/delivery. Experience must demonstrate knowledge of sanitation and equipment handling/maintenance guidelines. Must have strong written/oral communication skills. Bilingual English/Spanish preferred but not required. Requires PC word processing/spreadsheet and food production systems proficiency. Associates degree in culinary arts preferred or the equivalent combination work experience. Must maintain appropriate certifications as needed. Supervises: Assists in training and supervising professional and part-time/student staff. Physical Requirements: Requires frequent walking, standing, bending, stooping, reaching, gripping and lifting of up to 50 lbs. Background Verification: Fingerprinting Background Verification required.

Job Description Assistant Chef - RWC Part Time OUR MISSION To empower the youth in our community with equitable access to social, academic, and career opportunities to thrive OUR VISION All youth grow up to lead fulfilling lives fueled by their passions, talents, and a love of learning OUR CORE VALUES Curiosity, Respect, Ownership, Ganas, Unity, Equity ORGANIZATION OVERVIEW Boys & Girls Clubs of the Peninsula (BGCP) proudly stands as the largest expanded learning provider in San Mateo County, dedicated to empowering 6,700 TK-College students across 30 sites from East Palo Alto to Daly City. We believe that talent is equally distributed across Silicon Valley, but opportunity is not, so we are committed to ensuring that socio-economically disadvantaged students have equitable access to the opportunities that will help them thrive in school and beyond. Students benefit from high-quality academic programs, captivating enrichment activities, and access to critical mental health services. With support from our staff, Board, and broader Team BGCP community, we strive to make our community a great place for all kids to grow up. POSITION OVERVIEW The Assistant Chef at BGCP supports the daily operations of the kitchen by assisting in meal preparation, maintaining a clean and organized workspace, and ensuring all food is prepared in compliance with health and safety regulations. This role reports to the Head Chef and contributes to providing nutritious meals for club members and staff. In addition, the Assistant Chef balances the responsibilities of running an efficient kitchen while serving as a role model, a teacher, and leader to the teen staff, ensuring that the team grows in their culinary skills and operates with confidence. ROLES & RESPONSIBILITIES Meal Preparation & Service Prepare and serve high-quality, nutritious meals for approximately 80 people daily Maintain consistency in quality, flavor, and portion sizes Menu Planning & Adjustments Collaborate with the Head Chef to plan menus that follow program guidelines and incorporate seasonal ingredients Adjust daily menus based on inventory, availability, and feedback Team Supervision & Development Supervise and guide teen kitchen staff, assigning tasks such as prep, cooking, serving, and cleaning Provide hands-on training in fundamental cooking techniques, food safety, and kitchen hygiene Foster a positive learning environment that encourages teamwork, confidence, and skill development Time & Workflow Management Coordinate daily kitchen operations to ensure meals are prepared and served on schedule Develop and maintain timelines for prep, cooking, and service to maximize efficiency Inventory & Supply Oversight Track inventory levels for ingredients, tools, and equipment Coordinate with suppliers for timely deliveries and minimize food waste Food Quality & Safety Ensure all meals meet quality standards for taste, temperature, and presentation Enforce compliance with food safety, sanitation, and health regulations Conduct regular checks to maintain a safe, clean, and hazard-free kitchen Problem Solving & Adaptability Troubleshoot challenges such as equipment issues, supply shortages, or staffing changes Adjust workflows and meal plans as needed to maintain smooth operations Leadership & Role Modeling Demonstrate professionalism, teamwork, and a positive attitude Mentor teen staff, modeling responsibility, respect, and a strong work ethic Cultivate a collaborative kitchen culture where questions and initiative are encouraged QUALIFICATIONS High school diploma or equivalent required. Minimum of 1 year of experience in food service, catering, or restaurant environments preferred. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and follow instructions accurately. Strong teamwork and communication skills. Passion for serving youth and commitment to BGCP's mission. Food Handler's certification (or willingness to obtain upon hire). LOCATION Redwood City Clubhouse WORK SCHEDULE Monday - Friday 1:30pm - 7:00pm, occasional Saturdays COMPENSATION & BENEFITS Employment Status: Part Time-Non Exempt Pay Range: $25-$30 per hour, depending on experience (DOE) Retirement Benefits: BGCP will contribute to the 401(k) plan Contributing to a thriving community for youth growth: Beyond measure As part of the hiring process, BGCP requires candidates to complete a LiveScan fingerprinting background check, and tuberculosis (TB) test or assessment. Disclaimer: The above declarations are not intended to be an "all-inclusive" list of all duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. BGCP is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. We provide equal employment opportunities for all qualified individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, ethnicity, age, disability, genetic information, medical condition, marital status, military or veteran status, or any other characteristic or combination of characteristics protected under applicable law. BGCP is dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity. We actively encourage candidates from all backgrounds to apply for positions within our organization.

Assistant Chef - RWC Part Time OUR MISSION To empower the youth in our community with equitable access to social, academic, and career opportunities to thrive OUR VISION All youth grow up to lead fulfilling lives fueled by their passions, talents, and a love of learning OUR CORE VALUES Curiosity, Respect, Ownership, Ganas, Unity, Equity ORGANIZATION OVERVIEW Boys & Girls Clubs of the Peninsula (BGCP) proudly stands as the largest expanded learning provider in San Mateo County, dedicated to empowering 6,700 TK-College students across 30 sites from East Palo Alto to Daly City. We believe that talent is equally distributed across Silicon Valley, but opportunity is not, so we are committed to ensuring that socio-economically disadvantaged students have equitable access to the opportunities that will help them thrive in school and beyond. Students benefit from high-quality academic programs, captivating enrichment activities, and access to critical mental health services. With support from our staff, Board, and broader Team BGCP community, we strive to make our community a great place for all kids to grow up. POSITION OVERVIEW The Assistant Chef at BGCP supports the daily operations of the kitchen by assisting in meal preparation, maintaining a clean and organized workspace, and ensuring all food is prepared in compliance with health and safety regulations. This role reports to the Head Chef and contributes to providing nutritious meals for club members and staff. In addition, the Assistant Chef balances the responsibilities of running an efficient kitchen while serving as a role model, a teacher, and leader to the teen staff, ensuring that the team grows in their culinary skills and operates with confidence. ROLES & RESPONSIBILITIES Meal Preparation & Service Prepare and serve high-quality, nutritious meals for approximately 80 people daily Maintain consistency in quality, flavor, and portion sizes Menu Planning & Adjustments Collaborate with the Head Chef to plan menus that follow program guidelines and incorporate seasonal ingredients Adjust daily menus based on inventory, availability, and feedback Team Supervision & Development Supervise and guide teen kitchen staff, assigning tasks such as prep, cooking, serving, and cleaning Provide hands-on training in fundamental cooking techniques, food safety, and kitchen hygiene Foster a positive learning environment that encourages teamwork, confidence, and skill development Time & Workflow Management Coordinate daily kitchen operations to ensure meals are prepared and served on schedule Develop and maintain timelines for prep, cooking, and service to maximize efficiency Inventory & Supply Oversight Track inventory levels for ingredients, tools, and equipment Coordinate with suppliers for timely deliveries and minimize food waste Food Quality & Safety Ensure all meals meet quality standards for taste, temperature, and presentation Enforce compliance with food safety, sanitation, and health regulations Conduct regular checks to maintain a safe, clean, and hazard-free kitchen Problem Solving & Adaptability Troubleshoot challenges such as equipment issues, supply shortages, or staffing changes Adjust workflows and meal plans as needed to maintain smooth operations Leadership & Role Modeling Demonstrate professionalism, teamwork, and a positive attitude Mentor teen staff, modeling responsibility, respect, and a strong work ethic Cultivate a collaborative kitchen culture where questions and initiative are encouraged QUALIFICATIONS High school diploma or equivalent required. Minimum of 1 year of experience in food service, catering, or restaurant environments preferred. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and follow instructions accurately. Strong teamwork and communication skills. Passion for serving youth and commitment to BGCP's mission. Food Handler's certification (or willingness to obtain upon hire). LOCATION Redwood City Clubhouse WORK SCHEDULE Monday - Friday 1:30pm - 7:00pm, occasional Saturdays COMPENSATION & BENEFITS Employment Status: Part Time-Non Exempt Pay Range: $25-$30 per hour, depending on experience (DOE) Retirement Benefits: BGCP will contribute to the 401(k) plan Contributing to a thriving community for youth growth: Beyond measure As part of the hiring process, BGCP requires candidates to complete a LiveScan fingerprinting background check, and tuberculosis (TB) test or assessment. Disclaimer: The above declarations are not intended to be an “all-inclusive” list of all duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. BGCP is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. We provide equal employment opportunities for all qualified individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, ethnicity, age, disability, genetic information, medical condition, marital status, military or veteran status, or any other characteristic or combination of characteristics protected under applicable law. BGCP is dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity. We actively encourage candidates from all backgrounds to apply for positions within our organization.

The private chef oversees the planning and execution of innovative and creative culinary services for special events at the lakeside home of the Chautauqua Institution President. About Your Compensation Compensation for this position starts at $24.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $29.00/Hour. About Your Day The Chef for the President's Cottage will report to the Executive Chef at the Athenaeum Hotel to independently execute culinary services for special events at the home of the President. This is a position for an experienced and innovative chef, who will produce innovative cuisine and presentation for the guest dining experience at the President's Cottage. This position will dually support the culinary experience at the Athenaeum Hotel's Heirloom Restaurant when special events are not scheduled during summer operations. This candidate is a dedicated team player who will manage and train a seasonal culinary team toward operational excellence. Business Operations & Strategy Lead back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered. Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation. Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations. Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition at the event venue, clean/safe environment is provided, and that feedback reflects satisfaction from guests and the President. Interact regularly with and receive feedback from the Executive Chef, Heirloom Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution. Financial Management Partner with the Executive Chef and the Director of Food & Beverage to establish menus with consideration for special dietary needs, products, and pricing strategies that effectively balance event budget with host/guest satisfaction. Manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary. Adhere to purchasing and inventory procedures for event menus, complete orders to ensure accurate stock for events and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste. Ensure that food supplies for events are delivered to and received by the Athenaeum Hotel Kitchen and moved from storage to the President's Cottage following logging/handling procedures. Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget. Adhere to purchasing and inventory procedures for event menus, complete orders to ensure accurate stock for events, and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste. Brand Champion Develop and implement training programs to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. Communicate clear and distinctive message regarding food service excellence and acts as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence. Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction. Talent Management Provide leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. Manage toward delivery of strategic initiatives, departmental goals, and performance standards to maximize team success. Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications. Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department. Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives. About the Referral Program Chautauqua Institution's Referral Bonus Program is a talent solution to recruit, develop, and retain a diverse workforce that encompasses all the skills and experience necessary to deliver on our goals and objectives. Chautauqua Institution will provide a $500 referral bonus (less taxes) for active employees referring a new candidate who is hired and remains employed for at least 90-days from the first physical date of work. In the case of seasonal positions working less than 6-months, the new candidate must remain actively employed for at least 30-days from the first physical date of work and until the closing date of the season. The closing date of the season is the last Sunday in August. About Your Schedule Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: Typically work an eight-hour shift with a start time that varies between 5am to 5pm. About Living on the Grounds Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. Candidates should assume there are no employer-provided or employer-assisted housing options available for this position unless it is otherwise stated. Housing may be available in a limited capacity. About Chautauqua Institution Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization. Discovering Your Chautauqua Experience There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. Our Commitment to IDEA Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions where everyone can engage as complete and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices. Applicants and employees will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate experience, engagement, and professional expertise in IDEA. Joining Our Talent Community Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.

Special Events staff provide culinary and front of the house services for private events including weddings, special occasion celebrations, banquets, and conferences. The culinary experience is managed by the Executive Chef. During the nine-week summer season the Special Events team operates most days. During the pre-season (May) and post-season (October) events are typically Friday to Sunday. About Your Compensation Compensation for this position starts at $24.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $27.50/Hour. About Your Work Day Business Operations & Strategy In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered. Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation. Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations. Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests. Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution. Financial Management Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary. Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste. Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget. Brand Champion Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence. Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction. Talent Management Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications. Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department. Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives. Ensure that the candidate experience is aligned with the talent philosophy of the Institution. Promote retention of an experienced seasonal workforce without reliance on staffing agencies or overtime. About the Referral Program Chautauqua Institution's Referral Bonus Program is a talent solution to recruit, develop, and retain a diverse workforce that encompasses all the skills and experience necessary to deliver on our goals and objectives. Chautauqua Institution will provide a $500 referral bonus (less taxes) for active employees referring a new candidate who is hired and remains employed for at least 90-days from the first physical date of work. In the case of seasonal positions working less than 6-months, the new candidate must remain actively employed for at least 30-days from the first physical date of work and until the closing date of the season. The closing date of the season is the last Sunday in August. About Your Schedule Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: Typically work an eight-hour shift with a start time that varies between 5am to 5pm. About Living on the Grounds Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. Candidates should assume there are no employer-provided or employer-assisted housing options available for this position unless it is otherwise stated. Employer provided housing may be available with this position. About Chautauqua Institution Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization. Discovering Your Chautauqua Experience There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. Our Commitment to IDEA Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions where everyone can engage as complete and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices. Applicants and employees will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate experience, engagement, and professional expertise in IDEA. Joining Our Talent Community Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.

WHO ARE WE? If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Village Bradenton, you can jump-start a senior living career or build the one you have. You'll grow, advance, and gain knowledge in senior services - one of the fastest-growing career fields in the country. We offer jobs in Bradenton, FL, at all levels and for all types of skills and expertise. You'll join a team that's passionate about working with seniors and making them our top priority. We're committed to delivering the very best resident-centered care and providing high-quality hospitality through our Extraordinary Impressions program. With integrity, a solid work ethic and empathy for older adults, you can create a long, satisfying, and fruitful senior living career at Freedom Village of Bradenton. Position Summary The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the senior living community. This role ensures high-quality, nutritious, and appealing meals that meet the dietary, safety, and regulatory needs of residents while maintaining efficient kitchen operations and a positive dining experience. Key Responsibilities Culinary Operations Assist in planning, preparing, and executing daily menus for independent living, assisted living, and memory care residents Ensure meals are flavorful, visually appealing, and appropriate for senior dietary needs Oversee food preparation, cooking, and plating during service periods Maintain consistency in food quality, portion control, and presentation Leadership & Staff Supervision Supervise, train, and mentor kitchen staff in daily operations Lead shifts in the absence of the Executive Chef Assist with scheduling, staffing coverage, and performance feedback Promote a respectful, team-oriented work environment Nutrition & Dietary Compliance Work closely with the Registered Dietitian and clinical team to support special diets (low sodium, diabetic, pureed, mechanical soft, allergen-free, etc.) Ensure all meals comply with residents' dietary plans and physician orders Support resident satisfaction through menu feedback and special requests Food Safety & Regulatory Compliance Ensure compliance with local, state, and federal regulations (health department, ServSafe, HACCP) Maintain proper food handling, storage, sanitation, and temperature controls Assist with health inspections, audits, and corrective actions Inventory & Cost Control Assist in ordering food and supplies within budget guidelines Monitor inventory levels, minimize waste, and support cost-control initiatives Participate in menu costing and purchasing decisions Resident Experience Engage with residents to understand preferences and address concerns Support special events, holidays, and themed meals Maintain a hospitality-driven approach aligned with senior living standards Qualifications Culinary degree or equivalent professional experience preferred Minimum 3-5 years of progressive culinary leadership experience Experience in senior living, healthcare, or high-volume institutional dining preferred Strong knowledge of modified diets and senior nutrition ServSafe Certification (or ability to obtain) Excellent leadership, communication, and organizational skills WE VALUE OUR EMPLOYEES AND SHOW APPRECIATION THROUGH… Scholarships and Educational Assistance Programs, because we value the development of our team members and promoting from within. Extraordinary Reward Points, because we value recognizing and appreciating our employees for their hard work. Our comprehensive benefits, because we value health and wellness for you and your family. A Monthly All-Staff Meet n' Eat, because we value a strong company culture that creates camaraderie between departments. Various Employee-led Committees because we value employee engagement and making your voice heard. A Free and Confidential Employee Assistance Program because we understand that life happens. Paid Training, Paid Time Off, and Paid Holidays. Medical, Dental, Vision, Life Insurance, Short and Long Term Disability, (401) K Retirement Freedom Village Bradenton has partnered with Daily Pay to give our team members control over accessing their paycheck on their own schedule. Ask us about how this benefit supports your financial wellbeing today! PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. Moderate to heavy physical effort. Must be able to lift and carry up to 50 lbs. independently. May be exposed to very high and low temperatures from ovens, freezers, and refrigerators. Must be able to walk and stand up to 85% of the day. Must be able to stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation: Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives. Must be able to see, hear, and communicate with others Salary: $52,000 Schedule: Varies, includes nights EEO Employer

Department Galley Employment Type Fixed Term Contract Location Global Workplace type Onsite Reporting To Executive Chef Key Responsibilities Skills, Knowledge & Expertise Job Benefits About Princess Cruises At Princess Cruises, we believe in creating a welcoming, inclusive, and supportive work environment for our diverse, multicultural teams, both at sea and on shore. We offer unique career opportunities that combine professional growth, adventure, and the chance to make a lasting impact on people's lives through travel. Whether you're looking to advance your hospitality career, explore the world, or work in a dynamic, high-performing environment, Princess Cruises offers: Opportunities to travel and experience new cultures. Comprehensive training and development programs. A strong focus on teamwork and personal growth. Competitive compensation and benefits. A chance to be part of a world-class brand known for excellence. Get to know us by exploring our career site. You'll learn about our history, hear first-hand what our employees love about working for Princess Cruises, and discover the passion we have for giving our guests lifetime memories. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to the applicant's age, color, race, religion, national origin, sex (including pregnancy and pregnancy related conditions), sexual orientation, gender identity or expression, disability, genetic information, or military or protected veteran status or any other characteristic protected under applicable laws. Scam Alert Protect Yourself from Recruitment Scams. Your safety and trust are important to us. Thank you for helping us maintain a secure and transparent hiring process.

Department Galley Employment Type Fixed Term Contract Location Global Workplace type Onsite Reporting To Food Beverage Director Key Responsibilities Skills, Knowledge & Expertise Job Benefits About Princess Cruises At Princess Cruises, we believe in creating a welcoming, inclusive, and supportive work environment for our diverse, multicultural teams, both at sea and on shore. We offer unique career opportunities that combine professional growth, adventure, and the chance to make a lasting impact on people's lives through travel. Whether you're looking to advance your hospitality career, explore the world, or work in a dynamic, high-performing environment, Princess Cruises offers: Opportunities to travel and experience new cultures. Comprehensive training and development programs. A strong focus on teamwork and personal growth. Competitive compensation and benefits. A chance to be part of a world-class brand known for excellence. Get to know us by exploring our career site. You'll learn about our history, hear first-hand what our employees love about working for Princess Cruises, and discover the passion we have for giving our guests lifetime memories. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to the applicant's age, color, race, religion, national origin, sex (including pregnancy and pregnancy related conditions), sexual orientation, gender identity or expression, disability, genetic information, or military or protected veteran status or any other characteristic protected under applicable laws. Scam Alert Protect Yourself from Recruitment Scams. Your safety and trust are important to us. Thank you for helping us maintain a secure and transparent hiring process.

Greene Family Commons caters to visiting students who've come to broaden their perspectives at Chautauqua. Breakfast, lunch and dinner is served daily during the summer season. About Your Compensation Compensation for this position starts at $22.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $26.00/Hour. About Your Work Day In collaboration with the Executive Sous and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered. Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation. Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations. Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests. Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, and Food & Beverage Director. Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution. Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary. Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste. Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget. Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence. Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction. Provide professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications. Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department. Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives. About the Referral Program Chautauqua Institution's Referral Bonus Program is a talent solution to recruit, develop, and retain a diverse workforce that encompasses all the skills and experience necessary to deliver on our goals and objectives. Chautauqua Institution will provide a $500 referral bonus (less taxes) for active employees referring a new candidate who is hired and remains employed for at least 90-days from the first physical date of work. In the case of seasonal positions working less than 6-months, the new candidate must remain actively employed for at least 30-days from the first physical date of work and until the closing date of the season. The closing date of the season is the last Sunday in August. About Your Schedule Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: Typically, will work an eight-hour shift with a start time that varies between 7 a.m. to 11 a.m., for a total of 40 hours per week.    Must be able to work one weekend shift each week.  Part-time work is available pre/post season. About Living on the Grounds Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. Candidates should assume there are no employer-provided or employer-assisted housing options available for this position unless it is otherwise stated. Employer provided housing may be available with this position. About Chautauqua Institution Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization. Discovering Your Chautauqua Experience There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. Our Commitment to IDEA Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions where everyone can engage as complete and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices. Applicants and employees will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate experience, engagement, and professional expertise in IDEA. Joining Our Talent Community Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.

Job Description Teen Staff (Redwood City) OUR MISSION To empower the youth in our community with equitable access to social, academic, and career opportunities to thrive OUR VISION All youth grow up to lead fulfilling lives fueled by their passions, talents, and a love of learning OUR CORE VALUES Curiosity, Respect, Ownership, Ganas, Unity, Equity ORGANIZATION OVERVIEW Boys & Girls Clubs of the Peninsula (BGCP) proudly stands as the largest expanded learning provider in San Mateo County, dedicated to empowering 6,700 TK-College students across 30 sites from East Palo Alto to Daly City. We believe that talent is equally distributed across Silicon Valley, but opportunity is not, so we are committed to ensuring that socio-economically disadvantaged students have equitable access to the opportunities that will help them thrive in school and beyond. Students benefit from high-quality academic programs, captivating enrichment activities, and access to critical mental health services. With support from our staff, Board, and broader Team BGCP community, we strive to make our community a great place for all kids to grow up. POSITION OVERVIEW Teen Staff are expected to establish a positive relationship with club members. Staff are to help youth develop problem-solving skills and support youth to overcome obstacles that interfere with academic success. As a staff member of BGCP, you are expected to communicate and disperse information about upcoming events and activities to members and the public. Staff will keep track of programs, membership data for reports, and complete other administrative tasks as assigned by Clubhouse Leader/Staff. This role is located at Redwood City Clubhouse in Redwood City, CA and will report to the assigned Department Leader. ROLES & RESPONSIBILITIES Guide memorable tour for donors, families and large groups. Prepare/heat up revolution food meals Track meals during dinner distribution per our food program guidelines Clean up after all snack and dinner distribution Help with set-up and clean-up of the Second Harvest Kids Now Program Maintain cleanliness of the clubhouse. Perform additional relevant duties as assigned Physical Requirements and Work Environment The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling; some climbing and balancing; some stooping, kneeling, bending at the waist, reaching overhead, crouching, squatting, and/or crawling; and significant fine finger dexterity. Generally the job requires 20% sitting, 80% walking & standing. Work environment noise level is usually moderate but can be noisy at times. All requirements are subject to reasonable accommodations. QUALIFICATIONS A minimum GPA of 2.5 for the duration of the academic year. while employed with BGCP Attend all professional development classes Attend all Teen Staff training Work no more than the hours outlined on your work permit. If put on probation, teen staff are only allowed to work a max of 5 hours a week until they reach a GPA of 2.0 Punctuality Professionalism Positive Responsible Energetic Strong written/verbal communication-skills LOCATION Redwood City Clubhouse - Redwood City, CA WORK SCHEDULE Monday - Friday, working no more than the hours outlined on your work permit. COMPENSATION Employment Status: Part Time-Non Exempt Pay Range: $18.65 per hour Contributing to a thriving community for youth growth: Beyond measure As part of the hiring process, BGCP requires candidates to complete a Checkr background check. Disclaimer: The above declarations are not intended to be an "all-inclusive" list of all duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. BGCP is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. We provide equal employment opportunities for all qualified individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, ethnicity, age, disability, genetic information, medical condition, marital status, military or veteran status, or any other characteristic or combination of characteristics protected under applicable law. BGCP is dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity. We actively encourage candidates from all backgrounds to apply for positions within our organization.

Teen Staff (Redwood City) OUR MISSION To empower the youth in our community with equitable access to social, academic, and career opportunities to thrive OUR VISION All youth grow up to lead fulfilling lives fueled by their passions, talents, and a love of learning OUR CORE VALUES Curiosity, Respect, Ownership, Ganas, Unity, Equity ORGANIZATION OVERVIEW Boys & Girls Clubs of the Peninsula (BGCP) proudly stands as the largest expanded learning provider in San Mateo County, dedicated to empowering 6,700 TK-College students across 30 sites from East Palo Alto to Daly City. We believe that talent is equally distributed across Silicon Valley, but opportunity is not, so we are committed to ensuring that socio-economically disadvantaged students have equitable access to the opportunities that will help them thrive in school and beyond. Students benefit from high-quality academic programs, captivating enrichment activities, and access to critical mental health services. With support from our staff, Board, and broader Team BGCP community, we strive to make our community a great place for all kids to grow up. POSITION OVERVIEW Teen Staff are expected to establish a positive relationship with club members. Staff are to help youth develop problem-solving skills and support youth to overcome obstacles that interfere with academic success. As a staff member of BGCP, you are expected to communicate and disperse information about upcoming events and activities to members and the public. Staff will keep track of programs, membership data for reports, and complete other administrative tasks as assigned by Clubhouse Leader/Staff. This role is located at Redwood City Clubhouse in Redwood City, CA and will report to the assigned Department Leader. ROLES & RESPONSIBILITIES Guide memorable tour for donors, families and large groups. Prepare/heat up revolution food meals Track meals during dinner distribution per our food program guidelines Clean up after all snack and dinner distribution Help with set-up and clean-up of the Second Harvest Kids Now Program Maintain cleanliness of the clubhouse. Perform additional relevant duties as assigned Physical Requirements and Work Environment The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling; some climbing and balancing; some stooping, kneeling, bending at the waist, reaching overhead, crouching, squatting, and/or crawling; and significant fine finger dexterity. Generally the job requires 20% sitting, 80% walking & standing. Work environment noise level is usually moderate but can be noisy at times. All requirements are subject to reasonable accommodations. QUALIFICATIONS A minimum GPA of 2.5 for the duration of the academic year. while employed with BGCP Attend all professional development classes Attend all Teen Staff training Work no more than the hours outlined on your work permit. If put on probation, teen staff are only allowed to work a max of 5 hours a week until they reach a GPA of 2.0 Punctuality Professionalism Positive Responsible Energetic Strong written/verbal communication-skills LOCATION Redwood City Clubhouse - Redwood City, CA WORK SCHEDULE Monday - Friday, working no more than the hours outlined on your work permit. COMPENSATION Employment Status: Part Time-Non Exempt Pay Range: $18.65 per hour Contributing to a thriving community for youth growth: Beyond measure As part of the hiring process, BGCP requires candidates to complete a Checkr background check. Disclaimer: The above declarations are not intended to be an “all-inclusive” list of all duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to describe the general nature of the job. BGCP is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. We provide equal employment opportunities for all qualified individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, ethnicity, age, disability, genetic information, medical condition, marital status, military or veteran status, or any other characteristic or combination of characteristics protected under applicable law. BGCP is dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity. We actively encourage candidates from all backgrounds to apply for positions within our organization.

Department Galley Employment Type Fixed Term Contract Location Global Workplace type Onsite Reporting To Chef De Partie Key Responsibilities Skills, Knowledge & Expertise Job Benefits About Princess Cruises At Princess Cruises, we believe in creating a welcoming, inclusive, and supportive work environment for our diverse, multicultural teams, both at sea and on shore. We offer unique career opportunities that combine professional growth, adventure, and the chance to make a lasting impact on people's lives through travel. Whether you're looking to advance your hospitality career, explore the world, or work in a dynamic, high-performing environment, Princess Cruises offers: Opportunities to travel and experience new cultures. Comprehensive training and development programs. A strong focus on teamwork and personal growth. Competitive compensation and benefits. A chance to be part of a world-class brand known for excellence. Get to know us by exploring our career site. You'll learn about our history, hear first-hand what our employees love about working for Princess Cruises, and discover the passion we have for giving our guests lifetime memories. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to the applicant's age, color, race, religion, national origin, sex (including pregnancy and pregnancy related conditions), sexual orientation, gender identity or expression, disability, genetic information, or military or protected veteran status or any other characteristic protected under applicable laws. Scam Alert Protect Yourself from Recruitment Scams. Your safety and trust are important to us. Thank you for helping us maintain a secure and transparent hiring process.

Maple Hospitality Group Team Principles Generous on All Levels: We greet with gifts, expedite surprises, and deliver what guests don't know they need from the moment they arrive. Generosity is at our core, and we ensure that the value received will far exceed expectations. We Make Moments: We don't miss an opportunity to make a memory worth returning for-whether it's a birthday, anniversary, promotion or simply finding the perfect excuse to grab a drink and go big, we're going to take you over the top with the unexpected around every corner. Made with Love: Every element of our restaurants has been painstakingly crafted from top to bottom with love. Our dishes tell stories, and our team is passionately obsessed with creating a custom experience prepared specifically for you. We are Singular: We turn the traditional notion of fine dining on its ear. Our experience can be imitated, but never duplicated. We pride ourselves on being playful, but with seamless service, impeccable design and flawless food to create a sincere brand of hospitality that is uniquely ours, and second to none. Evolving with Intention: We're ready to make our mark in a major way, but with the most deliberate of intentions. Like the dishes making their way out of our kitchen to your table, our recipe for success is created by carefully preparing every detail for each project we take on, from conception to completion. What You Will Do Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position Oversee the line and ensure the execution of exceptional food in a timely manner Responsible for daily line checks to continually drive consistency in recipe standard Collaborate with the Executive Chef and Exec Sous Chef to maintain corporate-mandated food and labor costs Oversee and participate in daily food purchasing and prep production Maintain proper inventory practices and reporting Create menu specials, as requested by the Executive Chef Schedule and manage staff to build a strong kitchen and dish team Recruit exceptional hourly staff members and ensure they're properly trained to execute their job duties Actively prepare for and participate in manager meetings Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations and maintaining security systems Communicate effectively and genuinely with staff members, guests and all departments Maintain a friendly, caring and professional demeanor at all times in a fast-paced environment Respond quickly to guest and staff complaints and requests in a friendly and professional manner Report to the Executive Chef and Executive Sous Chef on operational wins, losses and areas in need of improvement Focus on hospitality goals and continue to drive generosity within the operation What You Need to Bring to the Table 2 or more years of experience in a kitchen leadership position Leadership skills to manage a team Ability to collaborate with and communicate well with the Executive Chef Extensive experience creating fresh, innovative food Must be able to work a flexible schedule to include weekends and holidays Must have access to reliable transportation Must be a good listener and open for change anytime Previous experience in a high-volume kitchen preferred Strong passion and dedication to food, beverage, and hospitality Maple Hospitality Group is an equal opportunity employer committed to hiring a diverse workforce and supporting an inclusive culture. Maple Hospitality Group does not discriminate on the basis of disability, gender, veteran status or any other basis protected under federal, state or local laws.

Responsible for meal preparation and general maintenance and cleanliness of the kitchen area during your shift. Major Duties and Responsibilities Preparation of breakfast meals to insure nutrition and appearance. Maintains cleanliness of kitchen area, dining room, food storage areas and break room including baseboard inspection. Handles placement and storage of donated food products. Requests resident assistance with serving meals as needed. Is responsible for managing resident kitchen workers. Shows hospitality and supervision to all outside volunteers. Make sure break room is clean and food is removed before your shift ends. Makes sure coffee maker in break room is “off” when not in use. Makes sure no food in kitchen, walk-ins or Convenience Store is more than 5 days old Remains subordinate to Food Service Director Skills and Abilities High level of interpersonal skills to work effectively with others. Must possess a patient and caring burden for the homeless and the lost. Experience in cooking for large groups.

Are you committed to Inspiring Brighter and Healthier Lives? We are looking for new team members to help us with our mission! What we are looking for! We are looking for a Food Service Specialist at the Re-Entry Center, we work in partnership with the Florida Department of Corrections to maintain operations and security. The Transition House assists these individuals by providing support and resources to be an engaged members of our community. Our ideal candidate will be compassionate, a team player, have excellent organizational and verbal communication skills, energetic, creative, be open to positive reinforcement, and represent yourself as a positive role model. Looking for a true team member to help provide the best quality services to these individuals, to inspire brighter and healthier lives. What we give! The Transition House Inc. believes in Inspiring Brighter and Healthier Lives not only with our clients but with our staff as well, so we have incorporated benefits that promote health and wellness within our agency. BENEFITS Life insurance Employee discount Referral program Flexible schedule Dental Insurance Vision insurance Paid time off Wellness Days Professional development assistance Health insurance 401k Our Culture, Our Expectations At The Transition House Inc. we strive to incorporate our mission, vision and values into our culture and every aspect of our organizational framework. This is integrated into the delivery of quality programming for the individuals we serve, their families, and other stakeholders, as well as the development and empowerment of our employees. We offer challenging and exciting work, and our supportive team environment creates an empowering and positive atmosphere. As a member of our team, you will support our commitment to cultural diversity and equity across all programs and services, and within all policies and employee practices. Duties/Responsibilities: Prepares meals for residents on a daily basis, following a menu. Provides menu information and suggestions to residents and assists with collaborating on a nutritious weekly menu for the residents with the Food service manager. Assists with food preparation as directed, operating food production equipment as required to complete tasks. Operates grill, broiler, oven and other kitchen equipment. Arranges table settings Clears, cleans, and sanitizes tables. Maintains, cleans, and sanitizes work stations. Cleans and sanitizes dishes, utensils, pots, pans, and other containers and returns to appropriate location in the kitchen area. Refills condiments or other supplies. Follows all safety and sanitation guidelines and regulations to ensure quality food service. Performs other related duties as assigned. Qualifications 1-year experience in food service preferred Ability to participate in our Drug-Free workplace program Ability to pass a background check

Benefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Rosati's Pizza is ‘Chicago's Greatest Thin Crust Pizza' company built on family values, work ethic, and teamwork. At Rosati's, our passion runs deep for our food, our team members, and our customers. Authentic Italian food matched with authentic, genuine people is the Rosati recipe. Our aim is to serve guests and communities well, and we know that starts with people. Creating a positive and productive place to work is important to us. We won best Chicago pizza in 2025 beating out 126 competitors. Job Summary:We are a high volume, busy kitchen. We are looking for someone to join our Kitchen Staff and make delicious Italian food with our Rosati family recipes. To thrive in this job, previous experience working at restaurants is preferred, however not required. You must love great food and hustling to help your team out. We'll teach you everything you need to know, which makes this a perfect starting point to launch or expand your restaurant career. We are looking for someone that embodies our core values of quality, consistency and customer service. Responsibilities: Prepare Italian specialties Prepare fresh salads, appetizers, deserts Ability to perform line-cook related tasks as needed Monitor food stock and place orders as needed Maintain a clean cooking station as well as sterilize equipment Qualifications: Enjoys working on a team in a fast-paced environment Familiarity with professional kitchen equipment Ability to be on your feet approximately 90% of the workday and freely access all areas of the locations Capability to withstand warm temperatures and proficient in utilizing kitchen equipment Endure in various physical activities like reaching, bending, kneeling, climbing, and moving about the facility Follow directions and create respectable menu items Flexibility to work a variety of shifts Benefits/Perks: Competitive Hourly Wages Friendly, Team-Oriented Environment Excellent Growth Opportunities Compensation: $18.00 - $22.00 per hour Rosati's Pizza is a Chicago-based, family-owned Italian food and pizza restaurant, established in 1964 by Dick, Ron and Al Rosati. With the Rosati name firmly established in the Chicago suburbs, generations of mid-westerners have grown up with the brand and continue to spread its legend to every corner of the country. Rosati's specializes in authentic Chicago-style pizza and Italian cuisine with high quality ingredients, superior customer service and reliability. When people come to Rosati's, they expect the best and that is what we deliver, every time. Rosati's Pizza is growing fast, and we need you! We have a commitment to and passion for flavorful food, authentic service...and hiring the best! Join our team and you'll become part of a family that is consistently rated among the best. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Rosati's Pizza.

Are you committed to Inspiring Brighter and Healthier Lives? We are looking for new team members to help us with our mission! What we are looking for! We are looking for a Food Service Specialist at the Re-Entry Center, we work in partnership with the Florida Department of Corrections to maintain operations and security. The Transition House assists these individuals by providing support and resources to be an engaged members of our community. Our ideal candidate will be compassionate, a team player, have excellent organizational and verbal communication skills, energetic, creative, be open to positive reinforcement, and represent yourself as a positive role model. Looking for a true team member to help provide the best quality services to these individuals, to inspire brighter and healthier lives. What we give! Benefits: 401K Life insurance Employee discount Referral program Flexible schedule Dental insurance Vision insurance Paid time off Wellness days Professional development assistance Health insurance Our Culture, Our Expectations At The Transition House Inc. we strive to incorporate our mission, vision and values into our culture and every aspect of our organizational framework. This is integrated into the delivery of quality programming for the individuals we serve, their families, and other stakeholders, as well as the development and empowerment of our employees. We offer challenging and exciting work, and our supportive team environment creates an empowering and positive atmosphere. As a member of our team, you will support our commitment to cultural diversity and equity across all programs and services, and within all policies and employee practices. Duties/Responsibilities: Prepares meals for residents on a daily basis, following a menu. Provides menu information and suggestions to residents and assists with collaborating on a nutritious weekly menu for the residents with the Food service manager. Assists with food preparation as directed, operating food production equipment as required to complete tasks. Operates grill, broiler, oven and other kitchen equipment. Arranges table settings Clears, cleans, and sanitizes tables. Maintains, cleans, and sanitizes work stations. Cleans and sanitizes dishes, utensils, pots, pans, and other containers and returns to appropriate location in the kitchen area. Refills condiments or other supplies. Follows all safety and sanitation guidelines and regulations to ensure quality food service. Performs other related duties as assigned. Qualifications 1-year experience in food service preferred Ability to participate in our Drug-Free workplace program Ability to pass a background check

Are you committed to Inspiring Brighter and Healthier Lives? We are looking for new team members to help us with our mission! What we are looking for! We are looking for a Food Service Specialist at the Re-Entry Center, we work in partnership with the Florida Department of Corrections to maintain operations and security. The Transition House assists these individuals by providing support and resources to be an engaged members of our community. Our ideal candidate will be compassionate, a team player, have excellent organizational and verbal communication skills, energetic, creative, be open to positive reinforcement, and represent yourself as a positive role model. Looking for a true team member to help provide the best quality services to these individuals, to inspire brighter and healthier lives. What we give! Benefits: 401K Life insurance Employee discount Referral program Flexible schedule Dental insurance Vision insurance Paid time off Wellness days Professional development assistance Health insurance Our Culture, Our Expectations At The Transition House Inc. we strive to incorporate our mission, vision and values into our culture and every aspect of our organizational framework. This is integrated into the delivery of quality programming for the individuals we serve, their families, and other stakeholders, as well as the development and empowerment of our employees. We offer challenging and exciting work, and our supportive team environment creates an empowering and positive atmosphere. As a member of our team, you will support our commitment to cultural diversity and equity across all programs and services, and within all policies and employee practices. Duties/Responsibilities: Prepares meals for residents on a daily basis, following a menu. Provides menu information and suggestions to residents and assists with collaborating on a nutritious weekly menu for the residents with the Food service manager. Assists with food preparation as directed, operating food production equipment as required to complete tasks. Operates grill, broiler, oven and other kitchen equipment. Arranges table settings Clears, cleans, and sanitizes tables. Maintains, cleans, and sanitizes work stations. Cleans and sanitizes dishes, utensils, pots, pans, and other containers and returns to appropriate location in the kitchen area. Refills condiments or other supplies. Follows all safety and sanitation guidelines and regulations to ensure quality food service. Performs other related duties as assigned. Qualifications 1-year experience in food service preferred Ability to participate in our Drug-Free workplace program Ability to pass a background check

Food Service Specialist FLSA Status: Non-Exempt Status Type: Full Time Join our team at The Transition House, where we provide supportive re-entry programs for individuals in need. We are seeking a dedicated Food Service Specialist to help prepare, cook, and serve nutritious meals for our participants in a safe and welcoming environment. The Food Service Specialist performs a wide range of duties involved with preparing, cooking, and serving food and beverages. Responsibilities include preparing hot and cold meals, assisting with bakery items, maintaining kitchen cleanliness, and ensuring food safety standards are met. This role contributes to the overall success of our food service operations and the satisfaction of program participants. Key Responsibilities: Prepare and cook hot and cold meals, salads, sandwiches, and simple bakery items. Set up and serve food lines, ensuring proper portions and food safety. Maintain cleanliness of kitchen, equipment, and utensils. Assist with inventory, supplies, and training other staff as needed. Qualifications: At least 1 year of relevant experience (or equivalent education). ServSafe Certification required (or obtained within 2 weeks). Ability to lift up to 50 lbs and work in a fast-paced environment. Strong teamwork and communication skills. BENEFITS Life insurance Employee discount Referral program Flexible schedule Dental Insurance Vision insurance Paid time off Wellness Days Professional development assistance Health insurance Employee assistance program 401(k) and more... CULTURE The Transition House, your mental health is our top priority! We understand that mental well-being is a complex and vital part of life, which is why we're committed to providing our employees with the highest quality of support. Our team works hard to create a culture of collaboration and balance between work and home life. We strive to provide our employees the same supportive hand that we give our clients -we believe that it's important to pour into ourselves in order to be the best versions of ourselves and foster a vibrant team dynamic. Take the first step in prioritizing your own mental health; join our team today! AAP/EEO STATEMENT The Transition House is an Equal Opportunity Employer. Inspire does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status, or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need.