Executive chef jobs in Canton, OH

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Full-time Description As an Executive Chef, you'll set the culinary vision for our catering operations-driving menu innovation, ensuring flawless execution, and leading a high-performing kitchen team. You excel at balancing creative flair with operational rigor, and you foster a culture of respect, clear communication, and professional composure. Culinary Leadership: Develop and refine catering menus that showcase seasonal ingredients, while maintaining cost and quality targets. Strategic Impact: Own budgeting, vendor relationships, and cost-control strategies-your decisions directly shape profitability and client satisfaction. Team Empowerment: Mentor sous chefs and cooks through structured training, regular feedback, and career-path planning. Professional Culture: We cultivate a calm, respectful kitchen environment-clear communication and collaborative problem-solving keep stress low and morale high. Key Responsibilities Menu Development & Execution Design catering menus aligned with seasonal availability, client preferences, and budget goals. Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts. Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings. Operations & Financial Management Prepare and manage annual food and labor budgets; monitor P&L performance and implement corrective actions. Negotiate with vendors for best pricing, quality, and delivery schedules; maintain strong supplier partnerships. Implement inventory controls, minimize waste, and drive continuous cost-saving initiatives. Kitchen Leadership & Team Development Recruit, onboard, and train culinary staff; establish clear performance expectations and growth plans. Conduct daily briefings and post-service debriefs to communicate priorities, share learnings, and reinforce standards. Model emotional intelligence-address conflicts promptly, provide constructive feedback, and recognize achievements. Quality Assurance & Compliance Ensure all kitchen operations meet local health and safety regulations, including DHEC/serving-site standards. Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance. Lead certification or training sessions on food-safety, knife skills, and new culinary techniques. Collaboration & Continuous Improvement Partner with Leadership on menu proposals, site visits, and custom catering requests. Drive process improvements-streamline prep workflows, optimize kitchen layout, and introduce time-saving technologies. Requirements Proven Expertise: Culinary school graduate or professional cooking experience commensurate with 7-10 years in the industry (excluding fast-food environments). Business Acumen: Demonstrated success managing food and labor budgets, P&L accountability, and vendor negotiations. Interpersonal Excellence: Strong communication, coaching, and conflict-resolution skills; able to inspire and develop diverse teams. Operational Stamina: Comfortable standing for long shifts, lifting up to 50 lbs, and thriving in a fast-paced environment. Innovative Spirit: Passion for menu development, trend-spotting, and elevating client experiences-embrace curveballs with composure and creativity. We're seeking an Executive Chef who combines visionary culinary leadership with disciplined operations management-and who champions a kitchen culture built on mutual respect, clear communication, and dependable expertise. If you're ready to lead our banquet culinary team to new heights, we'd love to hear from you!

About Westfield Country Club Westfield Country Club (WCC) is more than a private club - it's a central part of Westfield's hospitality experience and a place where business, community, and recreation come together. Since 1937, the Club has welcomed private members, agency partners, and business guests for meaningful, high-quality experiences. Backed by the strength and stability of Westfield, a U.S.-based insurance organization with international reach, our hospitality operations benefit from a unique business model. This role offers the rare combination of corporate-supported infrastructure and competitive benefits-including health insurance, paid time off, retirement contributions, and professional development-within a dynamic, service-oriented environment. We're entering a new chapter with a brand-new Clubhouse opening in spring 2026. It includes a newly built kitchen and refreshed dining venues, creating fresh opportunities to shape culinary experiences, build new traditions, and contribute to a team focused on high-quality service. The Opportunity Westfield Country Club is hiring an Executive Chef to lead a refreshed culinary program that reflects a new era for the Club. With a newly built kitchen and thoughtfully designed service areas, this is a unique opportunity to help shape how food service is executed across a la carte dining, private events, on-course offerings, and poolside service. Our culinary direction and service style are already defined, reflecting the approachable yet elevated expectations of a private country club setting, and the Chef will be responsible for delivering that vision through menu development, preparation standards, and operational leadership. This includes leading all back-of-house operations and building a talented kitchen team to execute across a variety of service formats. The role serves a wide-ranging audience that includes Club members, agency partners, corporate guests, and Westfield executives. For the right leader, this is a chance to turn a new facility and strong foundation into an exceptional culinary operation-one built on quality, consistency, and high performance. Success in this role will require initiative, follow-through, and the ability to work collaboratively across teams to ensure alignment, consistency, and high-quality results. Responsibilities Lead the launch and daily operations of all culinary services at the Club Develop and maintain menus aligned with the established culinary vision and service expectations Hire, train, and manage a skilled kitchen team to deliver consistent, high-quality food across all service areas Oversee day-to-day kitchen operations, including scheduling, prep, inventory, and production Adapt to seasonal and event-driven service needs, coordinating closely with front-of-house teams to ensure consistency across all dining experiences. Ensure all back-of-house practices meet safety, sanitation, and regulatory standards Partner with food and beverage and hospitality leaders to support smooth service and event execution. Manage food and labor costs, vendor relationships, and kitchen budgets Foster a positive, professional environment that reflects Westfield's values of quality and service Why Westfield This role offers the unique benefits of working in a hospitality environment supported by the resources of a larger company. Employees enjoy a well-rounded benefits program designed to promote personal and professional well-being, including: • Competitive compensation • Paid time off, holidays, and volunteer time • Medical, dental, and vision insurance • 401(k) savings plan • Pension plan • Wellness programs and on campus fitness center • Parental and caregiver leave • Career development and internal training opportunities Job Qualifications 7+ years of experience in Culinary, Food and Beverages Services, Hospitality Management or a related field. Degree in Culinary or related field, or commensurate experience. Licenses and Certifications: County and State Food Manager Certifications (ServSafe Manager) Behavioral Competencies Collaborates Communicates Effectively Customer Focus Decision Quality Nimble Learning Builds effective Teams Business Insight Develops Talent Directs Work Ensures Accountability Manages Complexity Strategic Mindset Technical Skills Planning & Scheduling Budgeting Networking Contract Negotiation Menu Development and Planning Inventory Management Food Safety and Sanitation Quality Assurance Reporting and Analysis Vendor Management Event Planning This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.

About Westfield Country Club Westfield Country Club (WCC) is more than a private club - it's a central part of Westfield's hospitality experience and a place where business, community, and recreation come together. Since 1937, the Club has welcomed private members, agency partners, and business guests for meaningful, high-quality experiences. Backed by the strength and stability of Westfield, a U.S.-based insurance organization with international reach, our hospitality operations benefit from a unique business model. This role offers the rare combination of corporate-supported infrastructure and competitive benefits-including health insurance, paid time off, retirement contributions, and professional development-within a dynamic, service-oriented environment. We're entering a new chapter with a brand-new Clubhouse opening in spring 2026. It includes a newly built kitchen and refreshed dining venues, creating fresh opportunities to shape culinary experiences, build new traditions, and contribute to a team focused on high-quality service. The Opportunity Westfield Country Club is hiring an Executive Chef to lead a refreshed culinary program that reflects a new era for the Club. With a newly built kitchen and thoughtfully designed service areas, this is a unique opportunity to help shape how food service is executed across a la carte dining, private events, on-course offerings, and poolside service. Our culinary direction and service style are already defined, reflecting the approachable yet elevated expectations of a private country club setting, and the Chef will be responsible for delivering that vision through menu development, preparation standards, and operational leadership. This includes leading all back-of-house operations and building a talented kitchen team to execute across a variety of service formats. The role serves a wide-ranging audience that includes Club members, agency partners, corporate guests, and Westfield executives. For the right leader, this is a chance to turn a new facility and strong foundation into an exceptional culinary operation-one built on quality, consistency, and high performance. Success in this role will require initiative, follow-through, and the ability to work collaboratively across teams to ensure alignment, consistency, and high-quality results. Responsibilities * Lead the launch and daily operations of all culinary services at the Club * Develop and maintain menus aligned with the established culinary vision and service expectations * Hire, train, and manage a skilled kitchen team to deliver consistent, high-quality food across all service areas * Oversee day-to-day kitchen operations, including scheduling, prep, inventory, and production * Adapt to seasonal and event-driven service needs, coordinating closely with front-of-house teams to ensure consistency across all dining experiences. * Ensure all back-of-house practices meet safety, sanitation, and regulatory standards * Partner with food and beverage and hospitality leaders to support smooth service and event execution. * Manage food and labor costs, vendor relationships, and kitchen budgets * Foster a positive, professional environment that reflects Westfield's values of quality and service Why Westfield This role offers the unique benefits of working in a hospitality environment supported by the resources of a larger company. Employees enjoy a well-rounded benefits program designed to promote personal and professional well-being, including: * Competitive compensation * Paid time off, holidays, and volunteer time * Medical, dental, and vision insurance * 401(k) savings plan * Pension plan * Wellness programs and on campus fitness center * Parental and caregiver leave * Career development and internal training opportunities Job Qualifications * 7+ years of experience in Culinary, Food and Beverages Services, Hospitality Management or a related field. * Degree in Culinary or related field, or commensurate experience. Licenses and Certifications: * County and State Food Manager Certifications (ServSafe Manager) Behavioral Competencies * Collaborates * Communicates Effectively * Customer Focus * Decision Quality * Nimble Learning * Builds effective Teams * Business Insight * Develops Talent * Directs Work * Ensures Accountability * Manages Complexity * Strategic Mindset Technical Skills * Planning & Scheduling * Budgeting * Networking * Contract Negotiation * Menu Development and Planning * Inventory Management * Food Safety and Sanitation * Quality Assurance * Reporting and Analysis * Vendor Management * Event Planning This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Orange, OH As a sous chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $50K - $60K Salary Equal Opportunity Employer Key Responsibilities Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time Be able to thrive in a quick paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Salary: $15.00-$17.50 Hourly Hana Group North America is an Equal Opportunity Employer

Role OverviewLet your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. Share your vision and inspire others by working with Sodexo Healthcare! The Sous Chef is located at UH Ahuja Medical Center in Beachwood, OH. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance;have working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma, GED or equivalent experience

Job Description Food & Beverage Supervisor PT Hourly Five Star Parks & Attractions, a trailblazer in the amusement and hospitality industry, is more than an industry leader; it's a dynamic workplace where joy and excellence converge. Actively involved in creating vibrant amusement park locations, we are the force behind superior entertainment experiences and lasting success. With a proud portfolio of unparalleled FEC brands, we ensure unforgettable moments at every location. Our commitment to safety, trust, and pride in our work creates a warm and inclusive environment where guests are treated like friends. At Five Star Parks & Attractions, we embrace empathy, acknowledge possibilities for all, and celebrate the unique payoff for each individual guest. Join us in a workplace that's not only safe & secure but also FUN, where every day is a joyful adventure. Job Summary: The Kitchen Supervisor position assists the Operations Managers and General Manager with real-time operations that facilitate the maximization of resources (human and automated) to achieve customer satisfaction, productivity, schedule adherence and economic goals. Key Responsibilities: Daily responsibilities are: Assist managers in overseeing the daily operations of all crew at your facility See that standups meetings pre-shift are completed Document attendance issues following attendance policy Ensure inspections are completed. Problems must be tagged, report & follow-up Verify that the park is clean. Delegate cleaning duties to team members Timekeeping - Approve times. Ensure that management staff at your facility are approving clock-in/out punches each shift. This must be done each shift. Complete daily schedule template the previous day to ensure all positions are covered Assess team and move crew around as needed Assess team for training and re-training needs Field guest complaints Incident Reports Assist Operations Managers in completion of guest and team member incident reports as needed Help Manager ensure reports are completed and turned in within 24 hours Ensure team members who are injured are retrained if that was the cause If team member needs medical attention call Safety Manager immediately Work alongside crew as needed. Fill in for brakes as needed Perform other duties and responsibilities as required or requested. Schedule crew members for your designated location Ongoing responsibilities are: Support GMs goal of ensuring team meets or exceeds turn over times Assist with ride audits if needed. Retrain/coach as needed Update standup meeting info. Communicate to other operations managers if something is added or changed Ensure facility is well maintained. Notify GM is something needs to be fixed. Assist with weekly inventory counts. Maintain food quality and presentation. Ensure all kitchen staff stay current on training and certifications. Supervisory Responsibility This position assists Operations Managers and General Manager in managing all employees of the department and is responsible for leadership, performance management and retention of crew members within its department. Physical Demands The physical demands described here are representative of those that must be met by a crew member to successfully perform the essential functions of this job. While performing the duties of this job, the crew member is regularly required to talk or hear. The employee frequently is required to stand; walk; bend; use hands to handle, or feel; and reach with hands and arms. Could lift at times up to 50lbs. Education: High School diploma or GED equivalent required Position Type/Expected Hours of Work This is a part-time position and hours of work and days are determined by the General Manager. Evenings, weekends and some holidays are required as job duties demand. Notice of E-Verify Participation: Five Star Parks & Attractions participates in the E-Verify program. Five Star Park & Attractions is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factors. We actively promote diversity and inclusion within our workplace and encourage candidates of all backgrounds to apply. APPLY NOW!

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef at Youngstown State University in Youngstown, OH. This is a Full-Time position. 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: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred 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

* Disclaimer*This position demands open availability for scheduling as a supervisor. Work hours are anywhere between 7am - 9pm. Inventory is the exception to this, being a once-a-month occurrence from 5am - 1pm. Grow your career with us here at Mustard Seed! At Mustard Seed Market & Cafe, we believe what you put in and on your body matters. That's why everything on our shelves is made with real, natural ingredients, without the artificial additives. We're committed to ingredient transparency so you can make informed choices for yourself and your family. It's all part of our mission since 1981 to support a healthier lifestyle, every step of the way. Job Summary Supervises daily operating procedures of the Market Kitchen. Trains, delegates work assignments to Service Staff and communicates any disciplinary issues with Service Staff. Provides excellent customer service. Performs a variety of duties relating to retail food service including greeting, serving, suggestive selling and preparation of hot and cold food. Stocks and replenishes Market Kitchen retail area and maintains sanitation standards. Responsible customer service is a major component of this position. In line with our mission to improve the health of our community, this role upholds Mustard Seed Market's commitment to delivering fresh, high-quality, natural and organic foods with integrity, professionalism, and warmth. Supervisory Responsibilities * Market Kitchen Prep Cooks Key Responsibilities * Delegates work assignments effectively to Market Kitchen Servers and supervises their work; handles disciplinary action as needed with the direction and guidance of Store Director/Director of Culinary Services. * Trains Service Staff and creates weekly work schedules * Oversees department operations, Salad Bar Set up, Hot Soup Set Up, Sandwich Preparations, Deli Case display and packaging, Bakery Packaging, and Pizza preparations. * Provides prompt and courteous customer service. * Handles all hot and cold foods appropriately during preparation and service times, safety and sanitation practiced continually. * Ensures all food and supplies are stored under proper conditions, covered, labeled, and dated. * Ensures retail area is stocked, cleaned, organized, and restocked throughout the shift, and that items are properly dated. * Ensures all display foods are merchandised attractively as per standards. * Maintains Food Safety Records such as Time Temperature Charts, Production & Shrink Logs * Follows and Trains standard company recipes. * Maintains department area in a clean and orderly manner. * Cleans equipment as assigned thoroughly and in a timely manner. * Monitors customer buying trends and makes relevant recommendations for product additions and deletions. * Accurately inventories supplies daily and requisitions items needed to meet par levels. * Relays relevant comments from customers directly to Store Director/Director of Culinary Services. * Maintains standard operating procedures in accordance with company policy, guidelines and outside licensed and certification authorities. * Adheres to all company and department policies, standard operating procedures and guidelines and outside licenses and certification authorities. * Complies with Health Department regulations for safe handling and storing of food. * Performs other duties as assigned. See daily checklist Requirements Education & Experience * High school diploma or equivalent required * 2+ years of food prep or culinary experience required * 5+ years of experience in a supervisory role is strongly preferred * Food Safety or ServSafe certification preferred Knowledge, Skills, Abilities * Demonstrated ability to lead by example and motivate a team * Demonstrated supervisory skills in addressing associate job performance/disciplinary issues * Knowledge of food safety, sanitation, and service best practices * Strong knife skills and experience with commercial kitchen equipment * Exceptional interpersonal and communication skills with a customer-focused mindset * Organizational skills to manage prep flow, service pacing, and team performance * Basic tech skills for email, digital logs, and inventory tools Physical Requirements * Lift and carry up to 50 lbs * Prolonged standing, walking, bending, and reaching during shifts * Regular use of commercial kitchen equipment and tools Working Conditions Fast-paced, non-smoking food service environment with typical exposure to kitchen activity and equipment Core Values Alignment * Focus on Today: Leads by example with a hands-on, present approach to daily tasks and team support. * Customer Centric Service: Upholds our mission by providing fresh, health-focused Market Kitchen offerings. Delivers memorable experiences through warm, attentive, and personalized service. Inspires the team to exceed expectations and build lasting guest relationships. * Be Accountable: Holds self and team to high standards in food safety, customer engagement, and operational performance. * People Are Our Business: Builds trust and respect among team members; prioritizes mentorship and development. * Live by Our Golden Standards: Ensures consistency in quality, presentation, and service, aligned with Mustard Seed's commitment to excellence.

demands open availability for scheduling as a supervisor. Work hours are anywhere between 7am - 9pm. Inventory is the exception to this, being a once-a-month occurrence from 5am - 1pm. Grow your career with us here at Mustard Seed! At Mustard Seed Market & Cafe, we believe what you put in and on your body matters. That's why everything on our shelves is made with real, natural ingredients, without the artificial additives. We're committed to ingredient transparency so you can make informed choices for yourself and your family. It's all part of our mission since 1981 to support a healthier lifestyle, every step of the way. Job Summary Supervises daily operating procedures of the Market Kitchen. Trains, delegates work assignments to Service Staff and communicates any disciplinary issues with Service Staff. Provides excellent customer service. Performs a variety of duties relating to retail food service including greeting, serving, suggestive selling and preparation of hot and cold food. Stocks and replenishes Market Kitchen retail area and maintains sanitation standards. Responsible customer service is a major component of this position. In line with our mission to improve the health of our community, this role upholds Mustard Seed Market's commitment to delivering fresh, high-quality, natural and organic foods with integrity, professionalism, and warmth. Supervisory Responsibilities - Market Kitchen Prep Cooks Key Responsibilities · Delegates work assignments effectively to Market Kitchen Servers and supervises their work; handles disciplinary action as needed with the direction and guidance of Store Director/Director of Culinary Services. · Trains Service Staff and creates weekly work schedules · Oversees department operations, Salad Bar Set up, Hot Soup Set Up, Sandwich Preparations, Deli Case display and packaging, Bakery Packaging, and Pizza preparations. · Provides prompt and courteous customer service. · Handles all hot and cold foods appropriately during preparation and service times, safety and sanitation practiced continually. · Ensures all food and supplies are stored under proper conditions, covered, labeled, and dated. · Ensures retail area is stocked, cleaned, organized, and restocked throughout the shift, and that items are properly dated. · Ensures all display foods are merchandised attractively as per standards. · Maintains Food Safety Records such as Time Temperature Charts, Production & Shrink Logs · Follows and Trains standard company recipes. · Maintains department area in a clean and orderly manner. · Cleans equipment as assigned thoroughly and in a timely manner. · Monitors customer buying trends and makes relevant recommendations for product additions and deletions. · Accurately inventories supplies daily and requisitions items needed to meet par levels. · Relays relevant comments from customers directly to Store Director/Director of Culinary Services. · Maintains standard operating procedures in accordance with company policy, guidelines and outside licensed and certification authorities. · Adheres to all company and department policies, standard operating procedures and guidelines and outside licenses and certification authorities. · Complies with Health Department regulations for safe handling and storing of food. · Performs other duties as assigned. See daily checklist Requirements Education & Experience High school diploma or equivalent required 2+ years of food prep or culinary experience required 5+ years of experience in a supervisory role is strongly preferred Food Safety or ServSafe certification preferred Knowledge, Skills, Abilities Demonstrated ability to lead by example and motivate a team Demonstrated supervisory skills in addressing associate job performance/disciplinary issues Knowledge of food safety, sanitation, and service best practices Strong knife skills and experience with commercial kitchen equipment Exceptional interpersonal and communication skills with a customer-focused mindset Organizational skills to manage prep flow, service pacing, and team performance Basic tech skills for email, digital logs, and inventory tools Physical Requirements Lift and carry up to 50 lbs Prolonged standing, walking, bending, and reaching during shifts Regular use of commercial kitchen equipment and tools Working Conditions Fast-paced, non-smoking food service environment with typical exposure to kitchen activity and equipment Core Values Alignment Focus on Today: Leads by example with a hands-on, present approach to daily tasks and team support. Customer Centric Service: Upholds our mission by providing fresh, health-focused Market Kitchen offerings. Delivers memorable experiences through warm, attentive, and personalized service. Inspires the team to exceed expectations and build lasting guest relationships. Be Accountable: Holds self and team to high standards in food safety, customer engagement, and operational performance. People Are Our Business: Builds trust and respect among team members; prioritizes mentorship and development. Live by Our Golden Standards: Ensures consistency in quality, presentation, and service, aligned with Mustard Seed's commitment to excellence. Salary Description 18.00 - 20.00 /hr.

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friend with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Solon, Ohio Our starting wage for Sous Chef is: $21.00 - $25.00 per hour! Shift Schedule- Tuesday - Saturday 11am-7pm Come join our team at Vitalia Active Adult Community at Solon located at 6050 Kruse Dr. Solon, Ohio 44139! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field(preferred, not required). You have demonstrated skills, knowledge and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward e-mail. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Vitalia Solon? Please visit us via Facebook: Vitalia Solon Facebook Page Or, take a look at our website: ************************* Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Indiana) and employees nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age or handicap, except as limited by state and federal law. #INDHP Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, hospital, sous, line cook, chef's assistant, personal chef, culinary, food manager, food, dietary, dietary cook, culinary director egiver, hiring immediately, assisted living, in home caregiver, immediately hiring, home health aide, nursing home, cna, certified nursing assistant, med tech, licensed 1 medication aide, overnight, overnight shift, day, day shift, evening, evening shift, care partner, aide, certified nursing assistant, cna, wellness

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Dental insurance Flexible schedule Health insurance Paid time off Training & development Showroom Chef Northeast Ohio's fastest growing appliance retailer is looking for an experienced chef to become a team member at our premier Twinsburg location. Specializing in luxury brands such as SubZero, Thermador, Monogram as well as a vast assortment of main line brands, our Twinsburg location is a perfect setting for a resident chef who enjoys building their audience, content creation, building relationships and creating customers for life. You will work out of a newly designed teaching kitchen with state-of-the-art appliances and be a part of something bigger than yourself where change is embraced for continuous growth. The Showroom Chef will contribute to the success of our Twinsburg location by inspiring customers on all points of their culinary journey. They will blend their culinary talent, teaching skills and creativity to drive engagement, while reporting directly to the Marketing Manager. Responsibilities: Delivers exceptional experiences at every cooking class using recipes that are easy for customers to follow, utilizing ingredients that are easily sourced. Manages the complete operations of the test kitchen. Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure that the working showroom is in immaculate condition. Represents Home Appliance in the community by building relationships with local businesses, restaurants and customers to develop new class content. Must have experience in a teaching environment, while also creating content for public consumption through social media. Seeks opportunities to increase cooking class and retail sales. Ability to keep a record of all expenses and receipts. Stays informed by learning the features and benefits of the products in our showroom, accesses available training and seeks out additional resources when necessary. Demonstrates exceptional verbal and written communication skills with employees and customers. Enjoys developing, planning and executing creative class programs and marketing events. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water etc. to prepare cocktails and other drinks. Requirements: 3 - 5 Years of progressively responsible kitchen management experience. Culinary degree or equivalent Sous Chef experience considered in lieu of degree. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven training and communication skills. Proven leadership and financial management skills Ability to work flexible hours, including evenings and weekends. Why us: We were voted BEST OF THE BEST for 17 years straight by Medina Gazette readers for the Best Place to purchase appliances We want only the best and will invest in your growth We are the only Northeast Ohio company that offers the entire customer experience, including sales, service, installation, delivery and parts Growing organization provides multiple opportunities for advancement We reward positive results and outstanding customer service practices No long hours or holidays Job Type: Part-time Pay: $22.00-$25.00 per hour Expected hours: 20 25 per week

Job Title: Sous Chef Physical Location: Tuscarawas Campus - New Philadelphia, OH Salary: $21.29 per hour Basic Function: Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation. Reports to Food Service General Manager or other designated supervisor. Additional Basic Function - if applicable: Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Designs, prepares, and directs preparation of all foods in the unit to include daily and specialty items, decorated foods, artistic food arrangements, and nonedible display work which may include ice carving, table setting, or table decoration. Supervises as a member of the management team over Cooks, Food Service Workers, other classified staff, and student employees engaged in specialty cooking and food preparation; trains and instructs employees on food preparation and cooking to ensure foods are prepared properly; assigns and monitors work activities; coordinates work flow and schedule to ensure deadlines are met, priorities are recognized, and policies/procedures are followed; participates in the interviewing and selection of job applicants and the performance evaluation of assigned employees; may recommend personnel actions (e.g., hiring, termination, promotion, discipline, layoff/recall). Functions as a member of the management team by attending management meetings for specifics units such as production, financial review and culinary planning. Independently performs specialty cooking; preassembles ingredients (e.g., chops, sets up in line), assembles and cooks all food dishes (e.g., soups, sauces, casseroles, meats, fish, poultry, game, etc.), determines serving quantities operates kitchen equipment and applies standard cooking methods. Plans menu for daily specials and special events. Maintains inventory of food products and kitchen supplies; racks and maintains levels as need as part of management team; inspects quality and quantity upon arrival. Initiates repair and purchase of equipment. Samples food and equipment from vendors. Makes recommendations to management team about purchases of food and equipment. Oversees cleanliness and sanitation of area in accordance with the Ohio Department of Health. Operates computer to place orders and type correspondence. Performs related duties as required. Additional Examples of Duties - if applicable: Minimum Qualifications: Required Education and Experience: High school diploma or equivalent plus completion of two years of formal training in food service, restaurant management, or related area (or equivalent training or experience which provides comparable knowledge, skills, and abilities). A minimum of three years of specialty cooking to include two years commercial cooking experience plus a minimum of four years of Chef experience as a lead or supervisor for a total of 7 years of experience. License/Certification: Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period. Knowledge Of: Culinary terminology Food cost management techniques including ordering and inventory management, effective product selection, production and waste management Skill In: Interpersonal communication to effectively interact with University personnel and public in person and over the telephone (e.g., to talk to customers about food and service) Culinary techniques including hot and cold food preparation and artistic food design Menu development menu cost analysis and production management Ability To: Train and provide effective work direction to other employees Manage time effectively and set priorities Carry out or assist in implementing changes Operate kitchen equipment Accurately follow and expand recipes Read, write, and accurately follow oral and written instructions Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages) Operate a computer for data entry/retrieval Demonstrate physical dexterity and lift 50 pounds Preferred Qualifications - if applicable: Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Food production environment; exposed to cooking utensils and equipment; requires occasional lifting of up to 50 pounds; stands continuously for extended periods of time; may work varied hours and shifts to include evenings, weekends, and holidays. Working Schedule: Additional Information: Must pass a security check. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

Maintenance/Custodial & Food Services Date Available: To Be Determined Closing Date: 10/10/25 or until filled. Minimum Requirements: High School diploma or successful completion of GED. Previous experience in quantity cookery required. Ability to use and follow recipes. Possess general knowledge, safety and sanitation of kitchen equipment. Summary of Essential Job Duties: Directly responsible to the Cook. Attend workshops and meetings. Cooperate, coordinate, and follow the work plan and suggestions of the Cook in the use of ovens and equipment. Be responsible for inventory as requested by the Cook. Responsible for daily preparation of casseroles, soups or side dishes. Clean own equipment daily. Responsible for the transfer of food from freezer, cooler and stockroom as needed; must be able to lift up to 50 lbs. Work in conjunction with Cook to assure that all food items are ordered and stocked for daily production. Must maintain HACCP records. Abide by the rules, regulations, policies and procedures of The Warren City School District Board of Education. Perform any other relevant duties as may be assigned by the Cook, Manager or Supervisor of Food Service, Superintendent, the Executive Director of Business Operations, or his/her designee. SALARY: As per negotiated contract. Employment upon verification of BCI & FBI background checks, and all other pre-employment requirements are met. PROCEDURE FOR MAKING APPLICATION: Current Food Service/Warren City School Staff: Current Food Service Staff & Substitutes: Complete posted internal Job Bid form. Other Warren City School Classified Staff, please submit a cover letter and resume to the Warren City School District, Office of Human Resources, Attn: Debbie Ball, 105 High St., NE, Warren, OH 44481, or via email at *********************************, by the closing date indicated above. External Candidates: Please apply using AppliTrack system through the link attached to this posting or by visiting the Warren City School District website at ********************************* click on "Job Opportunities", then "Apply" next to Job ID 683. or Start an application for employment." Once your application is complete and submitted correctly, you will receive a confirmation number. Warren City Schools uses the AppliTrack system from Frontline Technologies to manage employment applications online.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Niles, OH As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!