Garde manager jobs near me - 67 jobs

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description Salary: $85,000 - $90,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *********************************************************************************************** Req ID: 1489981 Compass Corporate Katie Zingsheim [[req_classification]]

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. DEPARTMENT: Culinary JOB TITLE: Executive Sous Chef REPORTS TO: Executive Chef SUPERVISES: n/a PRIMARY OBJECTIVE OF POSITION: The Executive Sous Chef supports the Executive Chef in the overall leadership, management, and execution of culinary operations within a large, multi-outlet luxury hotel environment. This role ensures the delivery of high-end, consistent, and innovative food products across all outlets and banqueting operations while maintaining strict controls on food cost, labor, quality, and hygiene. The position plays a key role in menu development, operational efficiency, staff training, and mentorship. RESPONSIBILITIES AND JOB DUTIES: Assist the Executive Chef in the planning, development, costing, and implementation of menus for all outlets, banquets, and special events, ensuring alignment with luxury brand standards. Oversee daily kitchen operations across multiple outlets and high-volume banquet functions, ensuring consistency, presentation, and product excellence. Ensure all food is prepared and presented according to standardized recipes, portion controls, and quality specifications. Collect, develop, document, and maintain standard recipes and SOPs to ensure consistency and cost control. Monitor and control food cost, labor cost, and operational expenses in line with budgeted targets. Conduct regular recipe costing, yield testing, and menu engineering to maximize profitability without compromising quality. Assist in inventory management, ordering, receiving, storage, and rotation of products in compliance with hotel standards and health regulations. Analyze labor schedules, productivity, and staffing levels to ensure optimal coverage and efficiency. Support the planning and execution of large-scale banquets, conferences, weddings, and VIP events. Coordinate with Banquets, Sales, and Food & Beverage teams to ensure flawless execution and guest satisfaction. Maintain consistency and quality during high-volume service periods. Train, supervise, and mentor culinary team members, fostering a culture of professional growth, teamwork, and excellence. Assign duties clearly and effectively to ensure smooth kitchen operations. Conduct on-the-job training, coaching, and performance feedback for all culinary staff. Assist in succession planning and development of future culinary leaders. Ensure full compliance with Health Department regulations, HACCP standards, and hotel policies. Supervise daily and weekly cleaning schedules, including walk-in coolers, freezers, and workstations. Ensure proper equipment usage and report maintenance needs to the Executive Chef and Engineering department. Participate in culinary, food and beverage, banquet, and departmental meetings. Maintain vacation schedules and staffing plans to ensure uninterrupted operations. Perform additional duties as required, including VIP functions, tastings, and special projects. PHYSICAL DEMANDS: Exposure to extreme temperatures, including heat from cooking equipment (up to 500°F) and cold from walk-in freezers (below 10°F). Fast-paced, confined work environment with high noise levels and frequent interruptions. Ability to lift, push, or pull up to 200 lbs with assistance; continuous standing and walking. Requires bending, reaching, lifting, carrying, and fine motor skills for precise culinary tasks. Repetitive hand, wrist, and shoulder movements are common. SPECIAL SKILLS REQUIRED: Extensive knowledge of high-end food products, modern culinary techniques, and luxury presentation standards. Strong understanding of cost control, menu costing, labor analysis, and kitchen operations. Proven leadership, training, and mentorship abilities. Ability to read, write, and speak English to effectively communicate job functions. Strong organizational, time management, and problem-solving skills. Manual dexterity to operate kitchen equipment safely and efficiently. EDUCATION REQUIRED: Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Culinary Arts degree or formal culinary training preferred. EXPERIENCE REQUIRED: Minimum 5-7 years of progressive culinary experience, with at least 2-3 years in a leadership role. Proven experience in a large-scale, multi-outlet luxury hotel or resort environment. Strong background in banquet operations, high-volume service, and fine dining preferred. SALARY RANGE: $110,000 - $115,000 LICENSES OR CERTIFICATES: Ability to obtain any government required license or certificate. Graduate in Culinary Arts preferred. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

Job Description In search of an executive chef with a background in a Michelin Star kitchen to join our established restaurant group as we grow and build. Candidates most have a steady work history, versed in European cuisine and a minimum of 8 years in fine dining. Relocation and great benefits!

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Executive Chef Location: Remote (Must Reside in MD, DE, VA, WV, or D.C.) Hours: Full Time Pay Frequency: Weekly - Direct Deposit What We Offer You: Bonus Eligibility Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Executive Chef reports to the General Manager/Chef Director and is responsible for developing and executing culinary results to exceed customer expectations within a Senior Living Community. The Executive Chef oversees and manages culinary and financial operations to meet service, production, and presentation standards. The Executive Chef applies culinary techniques to food preparation and manages the final presentation and service of food. In addition, the Executive Chef will be responsible for client relationship management and overseeing and developing an hourly staff. Essential Functions and Key Tasks: Culinary: Manage menu writing and cycle of cost control utilizing appropriate recipes and costing measures Responsible for the quality of all food products and ensure that standards are met Responsible for all aspects of food production, execution and presentation Oversight of all aspects of catering operations Operations: Responsible for maintaining vendor partner relationships Purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products Receiving food and supplies - must be able to lift items up to 40 pounds Determine production schedules and staff requirements necessary to ensure timely delivery of services, including all essential functions of payroll processing Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines and productivity are maintained Manage client relationships to maintain client satisfaction and account retention Financial: Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs Responsible for inventory management Submit financial reporting to the corporate office People: Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food Provide excellent customer service to include being attentive, approachable, greeting and thanking customers Required Education and Experience: High School diploma or equivalent 3-5 years' experience in food service management specifically corporate dining Required Eligibility Qualifications: ServSafe Certification Allergen Awareness Certification Preferred Education and Experience: Culinary School degree or certificate Microsoft Office Suite Past Experience within Senior Living a Plus

The Lead Line Cook is a working leader on the line who sets the standard for food quality, speed, cleanliness, and teamwork during service. This role is responsible for executing dishes at a high level while supporting training, communication, and accountability across the line. The Lead Line Cook is expected to lead by example, maintain composure under pressure, and help ensure every plate meets our quality standards. Qualifications & Skills 2+ years of line cook experience in a high-volume, from-scratch kitchen Previous leadership or training experience strongly preferred Strong understanding of kitchen operations and station flow Ability to lead calmly and decisively in a fast-paced environment Excellent communication and teamwork skills High standards for cleanliness, organization, and food quality Reliable, punctual, and accountable Columbus Brewing Company$20.00 - $24.00 per hour Line Cook LeadDistrict Brewing Company Work schedule 8 hour shift Weekend availability Monday to Friday Day shift Night shift Supplemental pay Other Benefits Employee discount

Upland Brewing Co. in Columbus, IN is looking for a motivated Executive Chef/Kitchen Manager to join our team. Our ideal candidate is a self-starter, motivated, and reliable. The Executive Chef/Kitchen Manager will work in consultation with the General Manager to achieve procedural and budgetary targets and work to deliver further on our mission of exceptional customer service of fresh, handcrafted foods paired alongside our brewery's award-winning beers. The ability to spot problems and resolve them quickly, maintain a level head, and delegate many kitchen tasks simultaneously is a must. Key Goals : set a tone of culinary professionalism, maximize efficiency, profitability, and staff accountability in order to ensure delivery of high-quality, consistent product with continued focus on the Upland Philosophy of Food, using fresh, local, and sustainable ingredients. Essential Duties and Responsibilities include, but are not limited to the following: Administrative Responsibilities: Manage Daily Operations Track food inventory, manage storage, place orders, and examine deliveries; monitor kitchen operations and provide line support if necessary; oversee quality and portion control on all dishes and prepped items; focus on staff accountability through policy and procedure adherence; periodically monitor floor operations and secure monies. Meet Financial Goals Control costs and adjust systems when necessary; create and evolve procedures and documents to control waste (order guides, par levels, checklists, signage, organization of line and walk-in); monitor and adjust labor hours; supervise workflow and analyze systems for efficiency. Control Food Cost Monitor food production quality through staff oversight and training to ensure food waste is minimalized. Product Management: Order the least amount of product without running out; train staff on checking-in deliveries, proper stock rotation, and organization; identify items in inventory for specials/immediate use; ensure prepped items are properly stored and labeled. Quality Control: Train and monitor staff for proper portion control and on proper cooking techniques; monitor stock and report quality issues; communicate ideas for improving current systems; etc.) Documentation : Update order guides; monitor and update prep and stock par levels; update recipe yields; update proper plating/execution instructions. Maximize Labor Create weekly BOH staff schedules; adjust labor hours according to business volumes; effectively leverage staff skills by playing to individual strengths; increase the productivity of the staff through expedient closes, labor cutting, and delegation of projects; Staff productivity: Monitor and manage line productivity and ensure expedient prep; cut labor based on business; delegate deep cleaning projects; identify staffing issues and communicate ideas for improvement; assist in training new hires. Project Future Business Identify trends and use sales data to anticipate future needs Ordering : Use past data and par sheets to ensure we are ordering the proper quantities for upcoming business. Prep : Ensure that all prep lists are being utilized and you are adjusting pars depending on volume of business. Staff Scheduling : Use past data to make sure we are scheduling accordingly and that we are able to deliver quality service at all times. Uphold Service Standards Monitor and evaluate food offerings; maintain high-value staff training; initiate improvements; develop relationships with vendors and deliver on our philosophy of local, from scratch food. Focus on Accountability Monitor and evolve kitchen checklists; development and maintenance of quality control system; hold yourself and team accountable to developed and implemented systems, defined roles and duties, and maintain a positive attitude; diligently document any policy or performance violations. Staff Management Accomplish Company Human Resource Objectives: recruit top kitchen professionals; Provide explicit communication of and adherence to kitchen and company policy; lead by example, maintaining a positive attitude and provide managerial oversight to reduce staff stress; manage staff expectations and attitudes; provide restaurant GM with job reviews and recommended compensation levels Staff Accountability and Quality Control Use checklists for daily and weekly side work and cleaning duties; use of write up forms for policy infractions; communicating any facility issues with appropriate manager; maintaining quality of prepped items ad plated food, etc Production and Staff Training Ensure proper food preparation techniques through recipe completion tests, efficient yields, and portion control; ensure proper cooking techniques and plating Facilities Maintenance and Permitting Coordinate with restaurant GM preventative maintenance for kitchen equipment; stay abreast of inspection dates and reports related to health and sanitation; maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; etc. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to be on feet, standing or walking/moving briskly, for several hours at a time. The employee is required to bend, squat, crawl, kneel, push, pull, and lift kegs (with help) stand; walk; sit; reach with hands and arms. The employee is required to work hours that exceed 10 PM. The employee must occasionally lift or move a minimum of 20 pounds. The noise level in the work environment is usually moderate to high.

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Sous / Executive Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center), located in Lewis Center, Ohio, is searching for an Executive Chef to join our team! Tucked in a 15-acre park-like setting just North of Columbus, Ohio, our property offers a complete collection of services and amenities for an all-inclusive experience. Our hotel has 193 stylishly appointed guest rooms and suites to delight leisure travelers, while our 45,000 square feet of customizable meeting spaces are sophisticated yet comfortable and offer state-of-the-art technology to create a dynamic setting for meetings and special events Job Summary: The Executive Chef is responsible for leading the overall culinary direction of the property. This includes menu planning, recipe development, food production, and inventory management, while maintaining strict adherence to budgeted food and labor costs. The role requires strong leadership, creativity, and organizational skills to ensure excellence in product quality, consistency, and presentation. The Executive Chef will also be responsible for recruiting, training, mentoring, and developing a high-performing culinary and stewarding team. Essential Functions: Provide leadership and oversight of all culinary operations, ensuring accurate and timely production for catering, restaurants, conference services, pub, room service, and employee dining. Monitor industry trends, competitive offerings, and evolving guest needs to recommend and implement innovative menus, services, and operational improvements. Design daily, seasonal, and event-specific menus to maximize guest satisfaction and revenue opportunities. Collaborate with clients as needed to deliver customized culinary experiences. Establish and enforce standards for quality, presentation, portioning, and consistency across all outlets. Train, mentor, and supervise staff on menu execution, new recipes, and culinary techniques, with ongoing evaluation of performance. Develop training and career progression plans to support team member growth. Oversee kitchen operations, including equipment maintenance, sanitation, and safety compliance across all culinary and stewarding areas. Conduct regular inspections to ensure compliance with hotel standards, state health codes, and safety regulations. Manage food and labor costs through accurate forecasting, scheduling, and inventory control. Recruit, hire, train, and develop team members while fostering a culture of accountability, recognition, and professional growth. Prepare and submit reports in accordance with company requirements. Lead and participate in daily, weekly, and monthly meetings to align with organizational goals. Serve as a member of the Executive Committee, actively contributing to overall property leadership. Perform additional duties as assigned by senior management. Physical Requirements: Ability to work in extreme temperatures and high-pressure kitchen environments. Ability to stand and walk for extended periods. Ability to lift up to 25 lbs. regularly and up to 55 lbs. occasionally; as Manager on Duty (MOD), may be required to exert up to 100 lbs. of force. Requires manual dexterity for equipment operation and the ability to perform repetitive motions, bending, climbing, and lifting. Must possess full range of vision, hearing, and communication abilities. Experience, Education, Qualifications and Skills: Minimum of 2 years' experience as an Executive Chef or Executive Sous Chef in a multi-outlet, upscale, full-service operation with annual food and beverage revenue of $4M or more. Culinary degree from an accredited institution and/or ACF Executive Chef certification preferred. Demonstrated expertise in menu creation, recipe development, and food presentation. Proven ability to manage food and labor costs within budget. Exceptional organizational, communication, and leadership skills. Strong financial acumen, including cost control and forecasting. Proficiency with basic computer applications and culinary management systems. Strong customer service orientation with the ability to build positive guest and client relationships. Travel: This position requires the successful candidate to have a valid Ohio Driver's license. The successful candidate would have to provide proof that s/he has a valid driver's license upon being hired. Our attractive compensation package includes medical, dental, vision, life, 401k with match, STD/LTD, vacation, PTO, dining and travel discounts, special offers from our business partners, and discount programs for selected cell phone providers. The Ohioan Hotel & Event Center (Formally Nationwide Hotel and Conference Center) is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Sous / Executive Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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.

Job Description Join the largest delivery-first restaurant group in the United States! Schedule: Full Time - PM shifts Salary/Hourly Pay: $20-$22 per hour Benefits Career development, education, and growth opportunities Medical, Dental, & Vision plan for full-time team members 401k with up to 4% employer match after one year Free, nutritious meals each shift Paid Sick Time Referral bonus program Lead Line Cook Responsibilities Prepare and cook food items to perfection, accurately following our Salted culinary standards. Maintain compliance with sanitation regulations and safety standards. Collaborate with our virtual Front of House team to deliver exceptional dining experiences. Take ownership of the opening, closing, and shift hand-off process. Assist in the training and development of staff members. Facilitate smooth team dynamics by addressing and resolving minor conflicts among staff, fostering a harmonious work atmosphere. Lead Line Cook Requirements Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more Ability to stand for extended periods and lift up to 50 lbs Minimum of 2 years of kitchen experience Minimum of 1 year of leadership experience Who we are: At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly - delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact ******************. Powered by JazzHR vb6kyVmQLK

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Role OverviewSodexo is seeking an Catering Executive Chef 2 for a Corporate Services account located at the Online Computer Library's Headquarters in beautiful Dublin, OH. Sodexo provides services to two cafeterias. There is a large catering operation for in-house and external customers through an onsite conference center. The best qualified candidate will have excellent culinary skills with high-end food production experience. They will be creative and stay current with new trends, with the ability to teach others on presenting food in a stylish and upscale manner. They will also have strong organization and time management skills and upscale catering experience. IncentivesPredominately M-F schedule with some weekends. What You'll DoProvide culinary leadership including menu planning, program execution and staff management & training. Work directly with internal and external clients managing the catering process from beginning through execution. Implement & coordinate the culinary function. Direct & train cooks & utility workers. Ensure food preparation & production meets operational standards. Manage catering & retail areas. Ensure customer & client satisfaction. Manager financials to include food cost & labor management. Manage food & physical safety programs. 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 BringAssociate's Degree or equivalent experience2 years management experience2 years work experience in food or culinary services ServSafe certification 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a Director of Culinary Services/Executive Chef to join our amazing team! Benefits: We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years. Responsibilities: Responsibly manages and supervises all Culinary Services team members including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a fine dining experience. Confirm that the front of house and back of house team members work closely together to deliver a food product that exceeds the residents and/or guests' expectations. Assist Kitchen and Restaurant team members with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Work with the Executive Director and team members to obtain high Customer Satisfaction. Delegate tasks to all team members so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements. Maintain Employee Satisfaction at all times. Interview and hire team members for the Culinary Services department. Conduct and participate in monthly department meetings/in-services Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor. Work with the team members and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. Ensure that all team members use and maintain equipment properly to avoid damage and costly repairs. Maintain the appropriate inventory of kitchen supplies, small wares and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Responsible for planning, preparation and execution of Life Enrichment events, special events, banquets, and themed meals. Work closely with the Director of Sales and community team members to market the community via culinary demos and road shows. Ensure that the kitchen and restaurant team members understand company expectations and first impression requirements. May perform other duties as assigned or requested. Requirements: Five (5) or more years culinary experience in the fine dining or hospitality industry. High School Diploma or General Education Degree (GED). Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft word, Outlook, and Excel. Able to build positive and strong relationships with team members, coworkers and residents. Self-motivated and self-directed. Focused and dedicated to providing excellent customer service. Able to multitask. Ability to delegate and hold team members accountable efficiently and respectfully Ability to work varied schedules to include weekends, evenings, and holidays.

Job Description The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a Director of Culinary Services/Executive Chef to join our amazing team! Benefits: We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years. Responsibilities: Responsibly manages and supervises all Culinary Services team members including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy. Meet regularly with residents and family members to confirm that high satisfaction levels are maintained. Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a fine dining experience. Confirm that the front of house and back of house team members work closely together to deliver a food product that exceeds the residents and/or guests' expectations. Assist Kitchen and Restaurant team members with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Work with the Executive Director and team members to obtain high Customer Satisfaction. Delegate tasks to all team members so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times. Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements. Maintain Employee Satisfaction at all times. Interview and hire team members for the Culinary Services department. Conduct and participate in monthly department meetings/in-services Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor. Work with the team members and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets. Ensure that all team members use and maintain equipment properly to avoid damage and costly repairs. Maintain the appropriate inventory of kitchen supplies, small wares and table ware. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors. Responsible for planning, preparation and execution of Life Enrichment events, special events, banquets, and themed meals. Work closely with the Director of Sales and community team members to market the community via culinary demos and road shows. Ensure that the kitchen and restaurant team members understand company expectations and first impression requirements. May perform other duties as assigned or requested. Requirements: Five (5) or more years culinary experience in the fine dining or hospitality industry. High School Diploma or General Education Degree (GED). Strong organization and time management skills. Able to resolve problems of dissatisfied customers and/or employees. Food handlers permit as required by state law and/or Company standards. Basic Computer skills - Microsoft word, Outlook, and Excel. Able to build positive and strong relationships with team members, coworkers and residents. Self-motivated and self-directed. Focused and dedicated to providing excellent customer service. Able to multitask. Ability to delegate and hold team members accountable efficiently and respectfully Ability to work varied schedules to include weekends, evenings, and holidays.

Are you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook. We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests. Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently. Apply today if this sounds like a fantastic opportunity to advance your culinary career! Lead the kitchen team during dinner service, ensuring consistency, quality, and timely execution of each dish Assist with daily prep and station setup while maintaining a clean, organized workspace Work closely with the Restaurant Manager to coordinate the flow of service and ensure guest satisfaction Train, support, and motivate line cooks and dish staff Help with inventory, ordering, and minimizing food waste Uphold food safety and sanitation standards at all times Minimum 2 years of experience on the line in a high-quality or scratch kitchen Excellent communication and interpersonal skills with customers and staff Ability to follow a recipe, strong cooking and plating skills with attention to detail Ability to stay calm and organized under pressure Hard working, reliable, team-oriented, and takes ownership of the kitchen as a whole Availability for evening shifts, including weekends and holidays Typical shift is 2 pm-9 pm Final compensation based on experience and working interview performance

2nd Shift Part-Time Cafe Cook (Walmart) (OH, Washington Court House) OH, Washington Court House Job Description: Café Associate - Cook Department:Dining & Refreshment Services About the Role Five Star Breaktime Solutions is a premier provider of away-from-home convenience services, committed to delivering innovative breaktime solutions that enhance customer experiences. We are seeking aCafé Associate - Cookto prepare high-quality meals, maintain a clean and efficient kitchen, and create a welcoming dining experience for our guests. As a key member of our culinary team, you're not just cooking - you're crafting comfort, flavor, and hospitality in every plate. Key Responsibilities + Prepare hot and cold meals following daily menus, portion guidelines, and company recipes. + Cook, season, and present food with consistency, accuracy, and timeliness. + Maintain a clean, organized kitchen including prep areas, equipment, and storage spaces. + Follow all food safety, sanitation, and portion control standards at all times. + Monitor inventory levels and assist with ordering food and supplies. + Collaborate with cafeteria team members to ensure smooth meal service and fast turnaround times. + Assist with meal setup, breakdown, and cleaning before and after service periods. + Provide friendly, helpful service to guests and support a positive dining environment. Qualifications + Prior cooking or food preparation experience preferred. + Ability to lift 35 pounds or more regularly and perform frequent bending, reaching, and standing. + Must pass pre-employment background check and drug screening. + Strong commitment to food safety, cleanliness, and consistent quality. + Dependable, team-oriented, and able to work in a fast-paced kitchen environment. Why Join Five Star? + Paid vacation after six months of employment. + Seven paid holidays annually. + Competitive starting pay. + Opportunity for quarterly bonuses. + Comprehensive medical, dental, and vision insurance. + 401(k) retirement savings plan with company match. + Career growth opportunities - we promote from within. + Support our 501(c)3 charity, Feeding the Future, Inc., which provides over500,000 meals annuallyto children in need. EEO Statement Five Star Breaktime Solutions is proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage veterans and individuals with disabilities to apply. Location - OH, Washington Court House - OH

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Cook, 2nd Shift, Full-time. This position is scheduled Monday through Friday with NO weekends. 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: Please customers by providing a pleasant dining experience Assemble, combine, and cook ingredients Maintain a sanitary kitchen Attend to the detail and presentation of each order Place and expedite orders Prepare ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients Complete hot meal preparation by grilling, saut ing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients Adhere to proper food handling, sanitation, and safety procedures Maintain appropriate dating, labeling, and rotation of all food items Stores leftovers according to established standards Contribute to daily, holiday, and theme menus in collaboration with the team Requirements: 2 or more years of cooking experience to include food preparation Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices Exceptional food presentation skills Familiarity with general kitchen equipment and appliances Strong work ethic and high energy level 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