Executive chef jobs in Port Saint Lucie, FL - 104 jobs

Job Description Executive Chef High-Volume, Upper-Casual Restaurant | Florida This is not a menu-writing role. This is a leadership and execution role for an Executive Chef who understands that the kitchen only works when systems, standards, and people are managed with discipline. The concept, recipes, and procedures already exist. What is needed now is a chef who can run the kitchen, lead the team, and own the numbers without excuses. If you take pride in operational excellence, consistency, and accountability, this role will feel familiar in the best way. The Environment You will lead a high-volume kitchen within a structured, SOP-driven operation. Standards matter. Procedures matter. The expectation is consistency across every shift, every plate, every station. This is a founder-led environment that values calm leadership, mutual respect, and a unified FOH and BOH culture. Drama, ego, and volatility do not survive here. What You Will Own • Full leadership of the kitchen team and daily operations • Execution of established menus, recipes, and plating standards • Inventory management, ordering, receiving, and invoice accuracy • Food cost control, waste tracking, and labor management • Scheduling, training, and performance accountability • Line execution during peak service when needed • Clean kitchens, inspection readiness, and food safety compliance • Partnering with the GM to hit prime cost targets You are a manager first, a chef second. Your success is measured by consistency, cost control, and team performance. What Success Looks Like After six months, the kitchen runs without constant oversight. Orders are accurate. Inventory is tight. Food costs are controlled. Labor is managed intelligently. The line executes with confidence and professionalism. The team respects you because expectations are clear and enforced fairly. Who This Is For This role is built for an Executive Chef who: • Has experience in structured, high-volume kitchens • Understands SOP-driven execution and does not resist it • Has successfully managed food and labor costs • Can transition from being the strongest line cook to the strongest leader • Handles pressure without yelling, throwing things, or creating division • Believes the kitchen and dining room must operate as one team Chefs from corporate or multi-unit environments often do well here, especially those who enjoy structure and accountability.

Happy Corner Hospitality is a collective consisting of Motek, an Israeli-Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our back of house management team. Join our dynamic team at Motek! Position Overview: As a Executive Chef, you'll play a crucial role in managing the smooth and efficient operation of our kitchen. From overseeing food preparation to creating weekly specials and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the entire back of house operation is running efficiently and being the line of communication for the front of the operation to the back. Responsibilities: Oversee the preparation of food production ensuring consistency. Inventory of equipment and food items. Ensuring the line is running efficiently. Quality control. Develop your team members by effectively cross-training on the different stations. Maintain a clean and organized kitchen environment. Follow food safety and hygiene protocols to ensure compliance with health regulations. Oversee expediter station to coordinate orders and ensure plates are being delivered in a timely manner. Ordering food products from vendors daily. Assist General Manager by establishing and maintaining labor percentage as sales go up or down. Requirements: Minimum of 5 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.) Culinary school diploma. Knowledgeable on food safety guidelines. Ability to work efficiently in a fast-paced environment and multitask effectively. Strong attention to detail. Excellent communication skills and a team-oriented mindset. Bilingual is a plus. Flexibility to work evenings, weekends, and holidays as needed. Benefits: Competitive salary. Amazing insurance benefits. Opportunities for advancement. Employee discounts. Positive work culture that values teamwork and professional growth. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you! Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance We Encourage a Diverse Workforce: Motek believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If you're looking for a company that respects your unique merits, professionalism, and skills, we'd like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. Motek conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We participate in e-Verify. (Must have proper documentation to work in the United States).

Company OverviewAt the Miami Marlins, we make waves - on and off the field.We're built for sustainable success thanks to our commitment to be great teammates, bold innovators, and thinking long-term. These three pillars guide us in championing a winning culture across the organization. The work we do doesn't just impact our team - it reaches fans and communities across South Florida. The Chef de Cuisine is the on-site culinary leader for elite athlete dining and a stand-alone ancillary food operation in Jupiter, Florida. This role partners closely with team dietitians, performance staff, and the Executive Chef to deliver high-quality, performance-driven food that supports training, recovery, and overall wellness. While the Executive Chef oversees the broader program from Miami, the Chef de Cuisine owns day-to-day culinary operations in Jupiter, including staff leadership, menu development, budgeting, and food quality. This is a hands-on leadership role in a high-performance environment where nutrition, consistency, and operational excellence are critical. Essential FunctionsAthlete Performance & Nutrition Collaborate with dietitians to create menus aligned with performance and recovery goals Ensure compliance with dietary needs, allergies, and cultural preferences Menu Development Develop and execute seasonal, rotating menus Create standardized recipes, production guides, and specifications Leadership & Staffing Recruit, train, schedule, and lead all culinary staff Foster a professional, accountable, high-performance kitchen culture Operations & Financial Management Manage ordering, inventory, vendors, labor, and food costs Operate within budget and report performance to the Executive Chef Quality, Safety & Compliance Maintain top-tier food quality, sanitation, and safety standards Ensure compliance with HACCP and health department regulations Ancillary Operations Oversee all aspects of the Jupiter ancillary food operation Ensure consistency with brand standards and alignment with Miami operations Communication Serve as the primary culinary contact on-site in Jupiter Maintain clear, consistent communication with Miami-based leadership Our ValuesWe Are Great Teammates Supports and encourages colleagues. Provides and receives feedback without judgement or ego. Holds one another to a high standard. Assumes positive intentions from others. We Are Innovators Embraces a growth mindset. Challenges conventional wisdom. Pushes boundaries and doesn't accept impossible. Asks why and asks why not. We Think Long-Term Asks: what can I do today that will pay off a year from now? Eschews instant gratification for bigger benefits in the future. Always trying to think three steps ahead. Skill Requirements Ability to stand for long periods Ability to work in hot, cold, and fast-paced kitchen environments Ability to follow recipes, production sheets, and verbal/written instructions Reliable, punctual, and able to work efficiently under pressure Team-oriented mindset with strong communication skills Education & Experience Guidelines · 5+ years in a senior culinary leadership role (Chef de Cuisine, Executive Sous Chef, or similar)· Experience cooking for athletes or performance-focused populations preferred· Strong leadership, budgeting, and operational skills· Culinary degree or equivalent professional experience· Current ServSafe Food Protection Manager Certification Work Environment Must be available to work a flexible schedule including nights, weekends, and holidays Ability to lift up to 50 lbs. and stand for extended periods Requires daily interaction with professional athletes, coaches, and staff; professionalism, discretion, and a high level of respect are essential Must consistently demonstrate a customer service mindset, with the ability to anticipate needs, respond to feedback, and contribute to a positive clubhouse and staff environment We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

The Kitchen Manager is responsible for overseeing the daily operations of the prepared foods kitchen, ensuring that all recipes are executed with precision, food safety standards are upheld, and production goals are met. This role requires a strong culinary background, team leadership, organizational skills, and a passion for delivering delicious, high-quality food consistently. Key Responsibilities: Culinary Operations Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards Maintain proper portioning, ingredient prep, cooking times, and food presentation Schedule production to meet sales forecasts and peak traffic times Oversee special menus for holidays and events Food Safety & Sanitation Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs) Maintain clean and organized prep areas, coolers, and storage areas Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life Lead weekly deep-cleaning and sanitation schedules Prepare department for internal audits and health inspections Inventory & Cost Control Order ingredients and supplies from approved vendors based on par levels and menu planning Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items Track usage and minimize food waste through effective prep and repurposing plans Manage food cost targets and labor productivity Monitor catering supply inventory and coordinate with front-end teams Team Leadership Hire, train, and lead cooks, prep staff, and kitchen porters Provide ongoing coaching and feedback; conduct performance reviews Create weekly schedules and manage labor within budget Lead daily pre-shift huddles with culinary team Foster a culture of accountability, pride, and teamwork Catering & Guest Service Oversee production and packaging of catering orders (corporate, events, holidays) Ensure accuracy, presentation, and on-time readiness of all catered food Respond to last-minute catering changes or high-volume demands professionally Support customer service team with product knowledge and cross-department coordination Reporting & Communication Submit weekly production, waste, and labor reports to Store Manager Participate in department head meetings and seasonal menu planning Communicate clearly with deli, bakery, meat, and grocery teams for product planning Develop prep guides, batch logs, and training materials for new team members Qualifications: 3-5 years of culinary/kitchen management experience (preferably in retail or catering) Proven experience leading a team in a fast-paced kitchen environment Culinary degree or food service certification preferred Valid ServSafe Manager Certification or equivalent Strong knowledge of food safety, kitchen operations, and recipe execution Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions Bilingual English and Spanish preferred Excellent communication, time management, and leadership skills Working Conditions: Fast-paced kitchen and retail food service environment Exposure to heat, refrigeration, wet floors, and heavy kitchen equipment Schedule includes early mornings, evenings, weekends, and holidays Why Join Joseph's Classic Market? Joseph's Classic Market is known for its fresh, high-quality prepared foods made from scratch daily. As Kitchen Manager, you'll be part of a passionate team committed to tradition, taste, and excellence. We value your creativity, leadership, and dedication to bringing comfort and flavor to every guest experience. Benefits Include: Positive Work Environment Competitive Pay Health, Dental and Vision Insurance 401(k) Plan Paid Time Off & Personal Days 20% Employee Discount Bonus Programs for Management Interview Process At Joseph's Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process. Employment Eligibility Joseph's Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.

the chef oversees the kitchen operations and assists in menu development, inventory, purchasing of supplies and cost control. Key Responsibilities/Accountabilities: As Manager • Assist executive chef when he is present and take responsibility when he is absent (specific examples: find staff to cover call outs, handle employee conflicts, report problems on time, handle food deliveries, etc.) • Assist with staff food training and the generation of the necessary training materials (creating recipes others can follow, scheduling tastings to keep the quality of product consistent, attending pre-shift meetings to explain specials of the day, teaching about ingredients and their origin, etc. Service • Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner. • Prepare and cook dishes according to the recipes while following the pace of orders. • Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence or when directed by executive chef) • Communicate all food-related issues to the appropriate to front of the house team (in the absence or when directed by executive chef. • Required to work in the line if needed and requested by the executive chef. Labor/Staff Management • Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert executive chef or corporate chef if there are any issues, etc.) • Understand, follow, and direct others in current safety procedures. Product/Food Presentation • Assist in and do preparation of the dishes while training others to achieve consistency. • Monitor each dish presentation as set up and directed by executive chef and achieve 100% consistency during service. • Continually assist in creating of new offerings (specials and seasonal menu changes) • Maintain the quality and the presentation of food to achieve favorable guest feedback. Financial • Follow company procedures to ensure proper and accurate food ordering. • Maintain proper inventory of food items - make sure we don't run out, make sure food produce is always fresh, etc. • Assist executive chef in keeping the food cost and labor cost aligned to given goals. • Maintain strong communication with front of the house management at all times. Administrative • Assist executive chef with proposals of the menu changes hand in hand with costing ingredients search and tasting preparations. • Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.) • Keep all culinary and back of the house documentation up to date including, but not limited to: ➢ Job Duties and Opening/Closing Checklists ➢ Food Operations Manual/ Recipe Book ➢ Personnel Forms - such as new hire paperwork, termination form, etc. (please ask managers for instructions if needed) • Communicate and work closely with PR team to highlight the food offerings and to respond to media inquiries. • Attend all meetings requested by Director of Operations and Ownership or when chef requests it. • Check company OUTLOOK for all incoming email communication. • Participate in Avero reporting / Remain up to date with daily reports. • Ensure compliance with all health department rules and regulations to pass the inspections. Self-Development It is understood that as the Chef de Cuisine you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities. Minimal Essential Requirements: • The ability to work as part of a team, and personal cleanliness. • Time management and ability to work under pressure to manage high volume of production. • Active listening, learning skills, reading, and speaking comprehension skills. • Ability to lift up to 30lbs. • Must be available to work 53 hours per week.

The New York Mets are seeking a highly motivated and skilled Performance Chef to oversee culinary operations and food quality at the Port St. Lucie (PSL) Complex. This role supports the full annual cycle of activity at the PSL facility, including Minor League seasons, rehab groups, off-season training, and MiLB Spring Training. The Performance Chef will work closely with the MLB Executive Performance Chef, Director of MiLB S&C and Nutrition, and Nutrition Department to uphold and execute the organization's performance-nutrition and culinary standards. In addition to daily duties in PSL, this position includes periodic travel to the Mets Dominican Republic Academy to evaluate, train, and support culinary staff, ensure food quality, align processes, and help standardize organization-wide culinary expectations. The position may also involve occasional travel to MiLB affiliate locations to oversee food quality and support culinary operations across the player development system as needed. This role requires long hours, a flexible schedule, and a commitment to excellence in a fast-paced, high-performance environment. What We're Looking For A chef who is passionate about: Athlete-focused performance fueling High-quality, from-scratch ingredients Maintaining a clean and professional culinary environment Being part of a collaborative performance team Supporting culinary consistency across all Mets facilities Growing within a Major League Baseball organization Qualifications 3-5+ years of professional culinary experience, ideally in sports performance, high-volume kitchens, hotels, or private environments. Strong understanding of performance nutrition and athlete fueling. Proven leadership and training experience with culinary staff. Excellent organization, communication, and time-management skills. Proficiency in menu planning, ordering, inventory, and recipe execution. Ability to work long hours, weekends, early mornings, and a flexible schedule. Must be willing and able to travel internationally (Dominican Republic) and domestically (MiLB affiliates). ServSafe Manager Certification preferred; HACCP knowledge highly valued. Key Responsibilities Culinary Leadership & Food Production Lead daily production of breakfast, lunch, dinner, and fueling menus for Mets players and staff at the PSL complex. Execute performance-driven menus aligned with standards set by the MLB Executive Performance Chef and Performance Staff. Maintain consistency, flavor, quality, and proper presentation for all meals served at the complex. Ensure the kitchen is fully prepared and operational for MLB and MiLB Spring Training, including equipment readiness, organization, sanitation, and mise en place standards. Quality Control & Food Safety Uphold all Mets culinary standards related to food safety, sanitation, storage, and equipment care. Maintain a clean, organized, and health-code-compliant kitchen environment at all times. Monitor Aramark staff compliance with ServSafe, HACCP, and internal sanitation protocols. Identify and resolve issues related to kitchen flow, equipment functionality, or food quality. Staff Oversight, Training & Collaboration Provide hands-on training, direction, and supervision to Aramark culinary and utility staff in PSL. Ensure staff maintain MLB-level culinary standards, sanitation practices, and professionalism. Train alongside the MLB Executive Performance Chef and MLB culinary team during Spring Training to align with organization-wide standards. Collaborate daily with: Dietitians to adjust meals for performance goals, intolerances, allergies, or GI needs. Strength & Conditioning / Performance Staff to align meals with training cycles and recovery objectives. Kitchen & Clubhouse Staff to ensure efficient service flow and communication. System-Wide Oversight & Travel Travel to the Dominican Republic Academy to assess food quality, support culinary staff, and ensure alignment with Mets performance-nutrition standards. Provide periodic training, process improvements, and operational oversight at DR and MiLB affiliate facilities as needed. Serve as an extension of the MLB Executive Performance Chef across the full Mets Player Development culinary ecosystem. Administrative & Operational Tasks Assist with menu planning and weekly scheduling of meals based on rosters, training loads, and performance goals. Order product following organizational budget parameters and inventory needs. Maintain documentation and communication using Word, Excel, email, Slack, and internal platforms. Support cost controls and operational efficiency initiatives as directed by the MLB Executive Performance Chef. Life at the Mets: Employee Benefits and Workplace Perks At the Mets, we offer Fixed-Term, full-time employees a comprehensive range of benefits and perks designed to support your well-being and professional growth. Join us at the Mets and experience a workplace that values your growth, well-being, and contributions. Here's what you can expect: Health Benefits We offer comprehensive health benefits for employees and their eligible dependents, effective on your first day-no waiting period required. We offer a variety of medical, dental, and vision options to ensure optimal coverage for you and your family. Additionally, we provide access to our Employee Assistance Program (EAP) for you and members of your household. This program offers confidential, no-cost support for mental, physical, and financial health. Retirement Plan for your future with the Mets 401(k) Savings Plan, which includes a match on your contributions (pre-tax and Roth options). Commuting Program Save on your commute with the Mets pre-tax commuter benefit plan, which provides tax savings on the cost of traveling to and from our offices. Other Offerings As a Mets employee, enjoy exclusive perks, including: Special pricing from selected corporate partners. Game day tickets at Citi Field. Discounts at the Mets Team Store. Gym discounts through Wellhub. Travel, hotel, and more discounts through Plum Benefits. The above information is intended to describe the general nature, type and level of work to be performed. The information is not intended to be an exhaustive or complete list of all responsibilities, duties and skills required for this position. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. The individual selected may perform other related duties as assigned or requested. The New York Mets recognize the importance of a diverse workforce and value the unique qualities individuals of various backgrounds and experiences can offer to the Organization. Our continued success depends heavily on the quality of our workforce. The Organization is committed to providing employees with the opportunity to develop to their fullest potential. Salary Range: $75,000 - $90,000 For technical reasons, we strongly advise to not use an .edu email address when applying. Thank you very much.

The PM Sous Chef plays a key leadership role in the daily culinary operations, supporting the Executive Chef in executing globally recognized Japanese-Peruvian fusion cuisine. This role ensures the highest standards of food preparation, presentation, and kitchen efficiency, while actively supervising and mentoring the culinary team. The ideal candidate will possess strong culinary expertise, impeccable attention to detail, and the ability to lead by example in a fast-paced, high-end dining environment. Requirements Key Responsibilities Culinary Operations & Execution Assist in overseeing all kitchen operations, ensuring consistency in food quality, flavor, and presentation that reflects the Japanese and Peruvian fusion cuisine. Lead by example during service, actively participating in cooking, plating, and expediting. Execute dishes in accordance with standard recipes, presentation guidelines, and portion controls. Support daily prep and line operations, ensuring readiness for service and smooth coordination with front-of-house staff. Team Leadership & Training Supervise, coach, and develop line cooks, prep staff, and other kitchen team members. Provide clear direction during service and prep, ensuring team members adhere to recipes, quality standards, and plating guidelines. Foster a respectful, disciplined, and team-focused work environment. Assist in onboarding and training new kitchen staff on techniques, safety, and FORBES standards. Menu Development & Innovation Support the Executive Chef in seasonal menu planning, testing new dishes, and contributing creative ideas Maintain deep knowledge of Japanese and Peruvian ingredients, cooking methods, and flavor profiles. Inventory & Cost Control Monitor inventory levels, conduct regular counts, and communicate ordering needs to the Sous Chef or Purchasing Manager. Ensure proper storage, labeling, and rotation of all ingredients and products. Minimize waste and contribute to achieving food and labor cost targets. Health, Safety & Sanitation Uphold strict compliance with all food safety and hygiene regulations (local, state, and federal). Conduct regular station and kitchen inspections to maintain cleanliness and food safety standards. Ensure team follows proper protocols for allergen handling, temperature control, and sanitation procedures. Collaboration & Communication Act as a liaison between kitchen and front-of-house teams to ensure seamless service and effective communication. Attend pre-shift meetings and contribute to service planning and guest experience enhancements. Communicate equipment needs or maintenance issues to the appropriate departments promptly. Other duties as assigned. Qualifications Minimum 3-5 years of culinary experience in a high-end, fine dining kitchen; luxury Japanese/Peruvian restaurant experience is strongly preferred. Proven leadership or supervisory experience in a fast-paced kitchen environment. Deep knowledge of Japanese and Peruvian fusion cuisine, including traditional techniques, raw fish handling, and ingredient sourcing. Strong organizational skills, attention to detail, and a sense of urgency. Ability to multitask and remain calm and focused under pressure. Food Handler's Certification or equivalent required; ServSafe Certification preferred. Culinary degree or formal culinary training is a plus. Physical Requirements Ability to stand for extended periods in a hot, fast-paced kitchen environment. Must be able to lift and carry up to 40 pounds. Ability to bend, reach, and perform repetitive hand motions with accuracy and speed. Must be able to work evenings, weekends, and holidays as required by business level.

Basic Function: Responsible for the day-to-day operation of the culinary team. Works closely with the Executive Chef and Executive Sous Chef to ensure the culinary team members are achieving the vision of the Club. Requirements Primary Responsibilities: 1. Assists Executive Sous Chef with follow up of assigned tasks such as evaluations, hiring, firing, discipline, training and motivating the specific culinary team. 2. Assists in menu development. 3. Ensures that kitchen areas are clean at the end of every shift including walk-ins, storage areas, etc., maintaining the highest level of sanitation in conformance with city and state health safety regulations. 4. Supervise, direct, coordinate and monitor food preparation and ensure a high level of quality and service for the culinary staff. 5. Directs the preparation and set up for Banquets, a La Carte restaurant and Special Events. 6. Supervises rotation of food and labeling, ensures inventory control and participates in monthly inventories. 7. Ensures that health and safety standards are met including kitchen cooking areas. Walk-ins, storage areas, etc., maintaining the highest level of sanitation in conformance with city and state health safety regulations. 8. Communicates clearly with managers, kitchen and dining room personnel. 9. Assist other team members when requested or needed. 10. Continually strive to create and formulate new ideas and concepts for Club growth. 11. Provide review of daily specials, buffets, changes, or upcoming events with service staff before each shift so they are well informed to serve Club members. 12. Other duties as assigned. Other Duties and Responsibilities: Maintain The Moorings Yacht & Country Club commitment to member satisfaction while performing job duties. Exhibit and practice professional and courteous behavior while interacting with both internal and external customers, in person and in email or telephone conversations. Comply with all rules, regulations and policies as stated in the Employee Handbook and/or established by the Board of Governors. Adhere to the Club's Code of Ethics and Conduct. Professional appearance and manner. Must be able to work well under pressure and meet all deadlines. Adhere to all stated policies and procedures. Qualifications: The requirements listed below are representative of the knowledge, skill and/or ability required: Education: Bachelor's degree in culinary field preferred but culinary industry experience will be considered. Skills: · Strong leadership skills. · Strong time management skills. · Strong organizational skills. · Strong teamwork and customer service skills required. · Able to speak, understand, read and take direction. Knowledge and Certificates: Certified status in the culinary profession preferred. Experience: Minimum 4 years culinary and kitchen management experience. Club experience preferred but not required. Physical Demands of Work Environment: The physical demands and work environment described here are representative of those that must be met and/or encountered by an employee to successfully perform the essential functions of this job. 1. Able to grasp, lift and/or carry up to 50 lbs. as needed. 2. Finger/hand dexterity to operate kitchen machinery, knives, etc. 3. Flexible schedule and ability to work weekends and holidays required. 4. Able to withstand changes in temperature, occasional smoke, steam and h eat and work in a confined area. 5. Employee is required to stand for long periods of time, will balance and stoop, kneel or crouch and walk during shift. 6. The noise level in the work environment is usually moderate. 7. Must possess hearing, visual and sensory abilities to detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation. Machines/Equipment/Tools used: 1. Kitchen equipment including knives, fryer, grill, oven, and heat lamps. 2. North Star Software, Windows, and other club software as applicable. Classification: Salaried, exempt. Supervision: Chef de Cuisine, Kitchen Staff and Stewards/Dishwashers.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

A private principal based in Palm Beach, FL is seeking an experienced and dedicated full-time private chef/butler with service and presentation skills who can travel. The ideal candidate is a talented chef with a passion for fresh, seasonal ingredients and an eye for detail. This role requires travel , generally 3 times a year, between the principal's residences in Palm Beach for the winter months, Switzerland mainly for the summer months, and New York in between seasons. The schedule is Tuesday through Saturday. The position is live-in in Switzerland and Florida and live-out in New York. Looking to hire immediately. Responsibilities Prepare and serve one freshly made, three-course dinner daily (e.g., starter, main, and light dessert such as chocolate soufflé or fruit tart) for one person sometimes a few guests. Prepare lunch once in a while when guests arrive Manage all aspects of the kitchen, including menu planning, grocery shopping, pantry organization, washing dishes, and polishing of silverware Cook and serve meals with impeccable presentation and timing. Set the table, maintain the dining area, and provide service during dinner. Shop locally for fresh ingredients (no canned foods); source fresh proteins directly when possible Feed three household dogs (two small, one medium) and assist with their care; must enjoy animals and outdoor activities. Assist with household errands and Ad hoc tasks Walk the dogs when needed Ensure household routines run smoothly while traveling between residences. Qualifications Positive, friendly demeanor Enjoys travel and can adapt to each location's rhythm and adjust start/end times accordingly Excellent communication and interpersonal skills Works intuitively and thoughtfully Organized and proactive Discreet and trustworthy Enjoys getting outdoors Keen eye for detail Requirements Prior, long-term experience in a similar role as a chef with formal service and butler or executive housekeeper Valid driver's license and clean driving record Pet friendly Non-Smoker Must be able to spend approximately 3 months in Switzerland, 4 months in Palm Beach, and several months in New York Valid passport Ability to commit to a long-term position - must have longevity in former roles (No job hoppers) Fluent in the English language, both written and verbal Legal to work in the U.S. Salary and Benefits Competitive salary commensurate with experience and benefits package

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, you'll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills About Us Located in the heart of the Palm Beach Gardens, Firefin Grill encapsulates an upscale and spirited neighborhood restaurant, drawing guests in for quality local seafood and hand-crafted drinks. Sea-To-Table Dining Experience United by our passion for high-quality food and unparalleled hospitality, our team at Firefin is dedicated to providing an amazing experience for our guests. We pride ourselves on crafting unique dishes with the finest ingredients, driven by our chef's vision for the freshest locally-sourced food. Our sea-to-table menu is inspired by the partnerships we've established with local divers and spearfishers who deliver the freshest ingredients straight from the boat to our kitchen. Our commitment to quality ensures each guest has an amazing experience - whether it's a date night, corporate event or happy hour.

A private principal based in Palm Beach, FL is seeking an experienced and dedicated full-time private chef/butler with service and presentation skills who can travel. The ideal candidate is a talented chef with a passion for fresh, seasonal ingredients and an eye for detail. This role requires travel , generally 3 times a year, between the principal's residences in Palm Beach for the winter months, Switzerland mainly for the summer months, and New York in between seasons. The schedule is Tuesday through Saturday. The position is live-in in Switzerland and Florida and live-out in New York. Looking to hire immediately. Responsibilities Prepare and serve one freshly made, three-course dinner daily (e.g., starter, main, and light dessert such as chocolate soufflé or fruit tart) for one person sometimes a few guests. Prepare lunch once in a while when guests arrive Manage all aspects of the kitchen, including menu planning, grocery shopping, pantry organization, washing dishes, and polishing of silverware Cook and serve meals with impeccable presentation and timing. Set the table, maintain the dining area, and provide service during dinner. Shop locally for fresh ingredients (no canned foods); source fresh proteins directly when possible Feed three household dogs (two small, one medium) and assist with their care; must enjoy animals and outdoor activities. Assist with household errands and Ad hoc tasks Walk the dogs when needed Ensure household routines run smoothly while traveling between residences. Qualifications Positive, friendly demeanor Enjoys travel and can adapt to each location's rhythm and adjust start/end times accordingly Excellent communication and interpersonal skills Works intuitively and thoughtfully Organized and proactive Discreet and trustworthy Enjoys getting outdoors Keen eye for detail Requirements Prior, long-term experience in a similar role as a chef with formal service and butler or executive housekeeper Valid driver's license and clean driving record Pet friendly Non-Smoker Must be able to spend approximately 3 months in Switzerland, 4 months in Palm Beach, and several months in New York Valid passport Ability to commit to a long-term position - must have longevity in former roles (No job hoppers) Fluent in the English language, both written and verbal Legal to work in the U.S. Salary and Benefits Competitive salary commensurate with experience and benefits package

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Summary: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Essential Job Functions: Include the following. Other duties may be assigned. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Establish the day's priorities and assign production and preparation tasks for staff to execute. Create daily menu specials and receive feedback from Restaurant Chef. Review banquet event orders and make note of any changes. Communicate both verbally and in writing to provide clear direction to staff. Take physical inventory of specified food items for daily inventory. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Meet with the Executive Steward on a weekly base to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. Ensure that staff report to work as scheduled; document any late or absent employees. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Observe guest reactions and confer with service staff to ensure guest satisfaction. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Assist the Restaurant Chef in menu development and execution. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. Review sales and food cost with the Restaurant Chef to ensure the department is meeting budgeted costs. Ensure that excess items are utilized efficiently. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. Maintain hotel policies and standards. Perform any other job related duties as assigned. Comply with attendance rules and be available to work on a regular basis Required Skills and Abilities: Must have the ability to communicate in English. Self-starting personality with an even disposition. Requires a flexible schedule and the ability to work day/night shifts, weekends, and holidays. A varied schedule. Able to attend scheduled meetings by the Resort Executive Chef and F&B Directior if required. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Education and Experience: Must have a Culinary School degree with formalized training in all aspects of food preparation in a high volume, fine hotel and resort property. A minimum of five years experience in food preparation management in a multiple outlets in a hotel resort with high volume turnover. Other Skills and Abilities: Menu planning and execution of menus and costing. Possess knowledge of culinary arts, food & beverage service, hospitality, and business. Possess organizational skills that result in accurate, timely and thorough work. Ability to effectively and efficiently manage daily operations and resolve operational problems. Language Skills: Excellent verbal communication skills. Ability to communicate and work well with fellow employees and maintain a presentable appearance, behavior and manner at all times. Ability to manage multiple tasks effectively. Ability to read all menus and promotions. Reasoning Ability: Ability to apply commonsense understanding to carry out detailed written or oral instructions. Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Physical Demands: While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place. The job will entail constant communication at all times to communicate where you are and to communicate the task at hand. The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items. You will be required to walk often at a safe pace. The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Must be able to withstand high temperatures behind the line. Work Environment: Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity No Late Nights! Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Role is also eligible for team based bonus opportunities. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service. Oversees kitchen cleanliness in accordance with sanitation and food safety standards as well. Prepares and coordinates daily meals per standardized recipes. Also coordinates and oversees meal preparation for quality assurance, presentation and portion control Associate or Bachelor's degree in culinary arts or an equivalent combination of education and food preparation experience in a directly related field. One to three years food preparation experience to include sauces, soups, meat and seafood. Supervisory experience and working knowledge of banquet production and planning is preferred. Current ServSafe Certification required. Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications. Brookdale is an equal opportunity employer and a drug-free workplace.

Responsibilities: • Cooks or directly supervises the cooking of items that require skillful preparation • Evaluates food products to ensure that quality standards are consistently attained • Follows the weekly posted menus • Interacts with the Culinary Experience Director to ensure that food preparation consistently exceeds the expectations of residents and family members • Adheres to standard recipes and techniques for food preparation and presentation, which help to ensure consistently high quality and to minimize food costs • Consults with the Culinary Experience Director as it relates to food production and special events being planned • Adheres to the planned and posted cleaning and maintenance schedule for all kitchen areas and equipment • Communicates and connects with residents to learn their dining tastes and preferences and ensure the residents are satisfied • Other duties as assigned Other Requirements: • ServSafe Food Handler's Certificate (current) • Background Check • Drug Screening What is in it for you? • Competitive wages • Amazing opportunities for career progression • Medical, dental, and vision insurance for eligible team members • Employee referral bonus • Positive work environment • Team member rewards and appreciation parties American Care Concepts is committed to creating communities that provide an unparalleled level of care and service to our residents, an outstanding place to build a career for our team members and make the neighborhoods where we call home better. Our employees are at the heart of everything we accomplish as a company, and we owe a large part of any success we obtain to them. MISSION People matter most in life, and our purpose is to make life's journey wonderful. We are engaged in providing an inspirational place for our residents while creating a spectacular living experience that is safe, healthy, and happy - one that truly fosters purpose and dignity. If you are interested in joining a team that is passionate about serving residents, we'd love to hear from you! Please apply online or in person to meet some of our team. American Care Concepts is an Equal Opportunity Employer Qualifications Required Qualifications: • Passion to serve seniors • Demonstrates good judgement, problem solving and decision-making skills • Ability to multi-task and relate well with residents and their families • Creates a positive environment, which encourages creative, positive problem solving and overall job satisfaction for team members • Contribute to an incredible customer service experience • Ability to relate well to residents and their families • High School diploma or GED equivalent • Must be at least 18 years of age

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We are currently seeking a creative, inspiring Chef de Cuisine to head our kitchen for our AVIV restaurant. Our culinary team is comprised of thoughtful and passionate food-lovers and award-winning chefs who consistently strive to ensure the kitchen is a seamlessly-run space to drive innovation, surprise, and new ways to think about how we eat. In this role, you'll be in charge of the whole operation, ensuring that no detail goes unnoticed, and that everyone is working together to optimize the guest experience and deliver an unforgettable meal. About you... Passionate about food and a minimum of 3-5 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation. About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

ABOUT THE ROLE: As a Bagel Sous, you will support our Shop Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every Bagel station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. You will take initiative as a leader & role model in the kitchen by participating in pre-shifts, shift management, and training & will be held accountable for ensuring tasks across the restaurant are completed on time and to standard. The Bagel Sous role is an hourly position and a great opportunity to learn the business and grow with PopUp Bagels! WHO WE ARE: At our scratch-based kitchens, we prioritize individuals with a genuine passion for high-quality food and running exceptional shop operations. We take enthusiastic individuals and guide them into skilled chefs and restaurant professionals. Joining our team means advancing your understanding of various restaurant roles, honing your culinary skills, developing leadership abilities, and thriving in our dynamic environment. If you value education, purpose, and flavor in a community, we welcome you to join us. Popup Bagels originated as a backyard pickup window, aiming to share a freshly crafted bagel recipe with friends. Today, it has evolved into multiple PopUp and permanent locations, offering always-fresh weekend pickup. Our mission is simple: crafting the finest, freshest bagels. No extravagance, just pure perfection: a crispy crust, a soft crumb center, an ideal size, and the perfect blend of seeds. We're proud recipients of the Brooklyn Bagelfest "Best Bagel" award for two consecutive years, and we're eager for you to experience a dozen of our delectable bagels. YOU WILL: Demonstrate correct culinary standards, warm hospitality, and a great attitude. Train fellow teammates on each station, seasonal recipes, kitchen standards, and procedures. Work alongside your Bagel Chef to manage prep lists, waste logs, and food inventory. Delegate work appropriately to the team and follow scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication. Lead Pre-shifts and contribute to the Chef's agenda. Ensure that food presentation and order accuracy are met for all walk-in, pick-up, and delivery orders. Create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain a minimum standard “A” letter grade by following the Department of Health and PopUp Bagels food safety standards. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. WORK PERKS: Opportunities for GROWTH in a TEAM environment Leadership Development • Competitive Pay: $20-22 /hour depending on experience (plus tips paid weekly). Paid Time Off Flexible Scheduling: Part-Time and Full-Time Hours Complimentary PopUp Bagels and Schmear every day. YOU HAVE: 1+ year of leadership experience in a restaurant/hospitality environment. Food Safety Certification A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our restaurants. The ability to perform the physical requirements of the position (frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Additional Role Note: The duties of this position may change from time to time. PopUp Bagels reserves the right to add or delete duties and responsibilities at the discretion of PopUp Bagels or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. PopUp Bagels is proud to be an Equal Opportunity Employer. We do not discriminate based on race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under other protected statuses or any other characteristic as protected under applicable federal, state and local law.