Chef jobs at PLUM

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff 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. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1004189

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Requirements Knowledge and Skills: · Ability to work in a team and independently. · Ability to multi-task and meet multiple deadlines. · Ability to successfully work in a fast-paced environment. · Ability to maintain composure in a potentially stressful environment. · Ability to produce recipes within corporate specifications. · Ability to read and comprehend spreadsheets and P&L statements. · Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. · Ability to demonstrate expertise in performing all positions within the kitchen. · Working knowledge of POS systems. Education & Experience: · Bachelor's degree in Culinary or relevant field. · Minimum of 2 year's experience in a similar role. · Strong knowledge of cooking methods, kitchen equipment, and best practices. · Good understanding of MS Office and restaurant software programs. · Teamwork-oriented with outstanding leadership abilities. · Excellent communication and interpersonal skills. · Exceptional organizational, time management, and problem-solving skills Working Conditions: · This position will spend 80 % of the time standing. · Occasional environmental exposures to cold, heat, and moisture. · The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly. · Must be able to speak, read and understand basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

Requirements Minimum 2 years' experience in a high-volume kitchen. Previous experience as a pastry cooks, sous chef, or relevant role. Strong knowledge of dessert and pastry techniques. Ability to work both fast and accurately. Available to work during business hours, including weekends and evenings. Flexibility to take on various shifts. Additional duties as needed. Working Conditions This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand pastry basic cooking directions. The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required.All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

Requirements · Minimum 2 years' experience in a high-volume kitchen. · Previous experience as a pastry cooks, sous chef, or relevant role. · Strong knowledge of dessert and pastry techniques. · Ability to work both fast and accurately. · Must have experience in high volume, banquets, and ordering · Available to work during business hours, including weekends and evenings. · Flexibility to take on various shifts. · Additional duties as needed. Working Conditions · This position will spend 100% of the time standing. · Occasional environmental exposures to cold, heat and moisture. · The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. · Must be able speak, read and understand pastry basic cooking directions. The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff 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. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1004103

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST MIAMI? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role manages a team to craft exceptional culinary experiences and create unforgettable moments for our guests. We are the soul of the Restaurant and Bar operations as the food we serve allows our guests to enjoy wonderful dining experiences. Those who have a desire to learn, grow and be part of a fun and dynamic team will enjoy the role. Key Responsibilities Welcome to the core of what being a Chef de Cuisine is all about! Here's the quick lowdown on what you'll do day-to-day: Responsible for general day to day running of the department and to constantly improve standards Checks and monitors food preparation, cost, quality, quantity and portion control Ensure hygiene standards are kept to the highest standards at all times by working closely with Stewards to maintain the cleanliness of the kitchen area as well as equipment and utensils Organizes and follow through trainings and conduct/attend daily meetings with the team Maximizes team member productivity through inspirational leadership, creating a positive and open and atmosphere in the department that will impact on individual and departmental performance Develops , designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Excellent food and beverage knowledge Outstanding technical cooking skills Flexible and able to adapt to changing environments and management demands The Cherries on Top (Nice-to-Haves): Has 4 years of previous experience in similar capacity, hotel preference preferred Has taken a Food Handler's course We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

The Sous Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements 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 standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements 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 standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

The Sous Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements 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 standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements 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 standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Plans menus for all food outlets in the club. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Food & Beverage Director about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members. Support safe work habits and a safe working environment at all times. Perform other duties as directed. SUPERVISORY RESPONSIBILITIES Interview, select, train, supervise, counsel and discipline all employees in the department. Provide, develop, train, and maintain a professional work force. Ensure all services to members are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. OTHER SKILLS AND ABILITIES Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, , and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. COMPUTER SKILLS Working knowledge of various computer software programs. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. CERTIFICATES, LICENSES, REGISTRATIONS Certificate of completion from trade school. Driver's License. PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. WORK ENVIRONMENT While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. The Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position is required us to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards. Ensures all food is prepared to corporate specifications in presentation and recipes. Initiates periodic quality checks for all products, i.e., temperature checks. Works with Chef regarding orders and all food products to par levels. Maintains the proper rotation of food to ensure quality and freshness. Monitors weekly sales and adjusts prep production levels. Performs daily line checks with front-of-the-house managers Maintains and ensures that all food is prepared within acceptable kitchen times. Ensures that all stations are properly stocked and set up. Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications. Ensures restaurant and Health Department sanitation requirements are always maintained. Ensures all kitchen equipment and working conditions are well maintained. Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules. Conducts periodic kitchen walk-throughs to ensure cleanliness standards. Creates and edits scheduling for kitchen staff throughout the week. Sends employees home when approaching overtime to be vigilant about the labor costs. Working Conditions: This position will spend 80 % of the time standing. Occasional environmental exposures to cold, heat, and moisture. The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly. Must be able to speak, read and understand basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis Requirements The requirements for this position include but are not limited to:Knowledge and Skills: Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to successfully work in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS systems. Education & Experience: Bachelor's degree in Culinary or relevant field. Minimum of 2 years experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Exceptional organizational, time management, and problem-solving skills.

The City of Fremont's Human Services Department is recruiting for Assistant Chef VIEW OUR RECRUITMENT BROCHURE The Department The Human Services Department (HSD) delivers and supports services by forging long-term community partnerships; engaging with and building the capacity of the community to do its own problem- solving; and leveraging financial and volunteer resources. The HSD is looking for an Assistant Chef to join the crew at the City-operated Age Well Center at Lake Elizabeth.Under direction of the Chef/Food Services Manager, the Assistant Chef will participate in the preparation, cooking, serving and clean up of a diverse lunch menu for seniors as well as some catering engagements. The Assistant Chef may substitute for the Chef/Food Service Manager in the latter's absence. First Review of Applications The first review of applications is December 1, 2025, at 12:00 p.m. (PT). This recruitment may close without notice after this date so interested applicants are encouraged to apply immediately. A resume and supplemental questionnaire (part of the online application) must be submitted with the completed City application. To be considered for this outstanding employment opportunity, please complete an application online by clicking "Apply" just above this box. Oral board interviews are tentatively scheduled for the week of December 15th. Selection Process The process may include individual and/or panel interviews, professional reference checks, medical evaluation, fingerprint check for criminal history and other related components. Only those candidates who have the best combination of qualifications in relation to the requirements and duties of the position will continue in the selection process. Meeting the minimum qualifications does not guarantee an invitation to participate in the process. Reasonable Accommodation Human Resources will make reasonable efforts in the examination process to accommodate persons with disabilities. Please advise Human Resources of any special needs a minimum of 5 days in advance of the selection process by calling ************** or emailing **************************. Contact Us For additional information, please contact Human Resources Department at: **************************. The information contained herein is subject to change and does not constitute either an expressed or implied contract. ______________________________________________________________________ Assistant Chef Class Specification Essential Functions * Prepares food and coordinates food service to meet the specifications of participants which includes ethnic and vegetarian cuisine. * Ensures kitchen volunteers/staff adhere to set standards, procedures, department rules and sanitation requirements. * Participates in receiving and inventory of ordered food and kitchen supplies. * Participates in all aspects of meal preparation . * Maintains kitchen and food service equipment such as dishes, flatware, pots, pans, serving equipment, stoves, sinks and floors clean. * Returns food service equipment to correct location after use/cleaning. * Ensures proper food temperatures and proper food storage best practices are followed. * Oversees use of kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation * Conducts inventory of food and kitchen supplies and ensures supplies are fresh, of a high quality and are properly stored. * Notifies Chef/Food Services Manager of equipment maintenance and repair needs. * Participates in the set up and break down of the food serving line. * Participates in the serving of food. * Receives and responds to customer requests. Asks for and receives public feedback * Purchases foodstuffs and supplies that are needed immediately from off-site locations, maintains inventory. * Prepares for and cooks outdoor BBQ (seasonal). * Works with Chef and Program Coordinator to make recommendations for new meal options. Marginal Functions * Other duties as assigned. Minimum Qualifications Knowledge, Skills and Abilities Knowledge of: Health and Safety Standards in food preparation; Addition, subtraction, multiplication, and division of whole numbers and fractions; foods commonly used in quantity meal preparation; kitchen cleaning techniques. Skill in: Use of knives, scissors and other kitchen cooking implements. Ability to: Prepare foods according to written and oral instructions; accurately measure ingredients; use common food preparation implements; learn to operate specialized kitchen equipment; develop and maintain cooperative working relationships with individuals from diverse backgrounds; understand and respect limits of authority; substitute for the Chef/Food Service Manager in the latter's absence; incumbents must possess the physical and mental capacity to work under the conditions described by the classification characteristics section of this document and to perform the duties required by their assigned position. Incumbents must possess the physical and mental capacity to work under the conditions described in this document and to perform the duties required by their assigned position. Education/Experience Any combination of education and/or experience that has provided the knowledge and skills necessary for satisfactory job performance would be qualifying. A typical way to obtain the required knowledge and skills would be: Eighteen (18) months of experience in food preparation in a quantity food services facility. Course work in a culinary program and/or an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices may be substituted for six months of the required experience. Licenses/Certificates/Special Requirements Possession of a valid Class C California Driver's License. Failure to possess and maintain a valid required license shall result in discipline up to and including termination. This classification requires the ability to travel independently within City limits. A valid California Food Handler Certificate and negative Tuberculosis (TB) test is required prior to employment. Physical and Environmental Demands Rare = < 10%, Occasional = 11-33%, Frequent = 34-66%, Constant = >66% Sitting: Rare - paperwork Walking: Frequent Standing: Frequent Bending (neck): Frequent Bending (waist): Frequent Squatting: Occasional Climbing: Rare - stepstool Kneeling: Never Crawling: Never Jumping: Never Balancing: Never Twisting (neck): Occasional Twisting (waist): Frequent Grasp - light (dominant hand): Frequent to Constant Grasp - light (non-dominant): Occasional Grasp - firm (dominant hand): Occasional Grasp - firm (non-dominant): Rare Fine manipulation (dominant): Occasional - writing Fine manipulation (non-dominant): Rare Reach - at/below shoulder: Frequent Reach - above shoulder level: Rare Push/pull: Up to 10 lbs. Rare - doors, drawers 11 to 25 lbs. Rare - loaded carts 26 to 50 lbs. Never 51 to 75 lbs. Never 76 to 100 lbs. Never Over 100 lbs. Never Lifting: Up to 10 lbs. Frequent to Constant 11 to 25 lbs. Occasional 26 to 50 lbs. Rare - daily, several times per day 51 to 75 lbs. Never 76 to 100 lbs. Never Over 100 lbs. Never Carrying: Up to 10 lbs. Frequent 11 to 25 lbs. Occasional 26 to 50 lbs. Rare 51 to 75 lbs. Never 76 to 100 lbs. Never Over 100 lbs. Never Coordination: Eye-hand: Required Eye-hand-foot: Not required Driving: Required Vision: Acuity, near: Required Acuity, far: Required Depth perception: Required Accommodation: Required Color vision: Required Field of vision: Required Talking: Face-to-face contact: Required Verbal contact w/others: Required Public: Required Hearing: Normal conversation: Required Telephone communication: Required Earplugs required: Not required Work environment: Works indoors, works outdoors (for outdoor BBQ's), exposure to extreme hot or cold temperature in kitchen, working at unprotected heights like the stepstool, exposure to marked changes in temperature/humidity, exposure to dust, fumes, smoke, gases, odors, mists, or other irritating particles, exposure to toxic or caustic chemicals, exposure to excessive noise like the fan/hood, exposure to solvents, grease or oil, exposure to slippery or uneven walking surfaces, using computer monitor, exposure to flames or burning items like to gas stove, works around others, works alone, works with others. Class Code: 7545 FLSA: Non-Exempt EEOC Code: 3 Barg. Unit: CFEA Probation: 12 months Rev.: 9/21 The City of Fremont offers a comprehensive benefit package including general and holiday leave as well as medical, dental, vision, life, and long/short-term disability insurance. To view a summary of the benefits the City offers, please visit: City of Fremont Benefits Summary 01 Please be specific in answering the Supplemental Questions as they will be used to evaluate which applications will be given further consideration in the process. Do not answer "see resume" or "see application" as these are not valid answers. Select "Yes" to reflect that you have read and understand this statement. * Yes * No 02 How many years of professional experience do you have in food preparation in a quantity food services facility? * None * Less than 1 year * 1 year to less than 2 years * 2 years to less than 3 years * 3 years or more 03 Do you have course work in an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices? * Yes * No 04 If you answered "Yes" to Question 3, list the institution(s) you attended and the courses you completed. If you answered "No", enter N/A. 05 Do you possess a currently valid Serve Safe Certification? * Yes * No 06 Do you possess a currently valid California Driver's License? * Yes * No 07 What is your proficiency with Microsoft Suite (Word, Excel, Outlook)? * No experience * Beginner * Intermediate * Advanced Required Question Employer City of Fremont Address 3300 Capitol Ave., Bldg B Fremont, California, 94538 Phone ************ Website *******************************

Reports to Director of Operations, Executive Chef and Owner Objective: Our ideal candidate is passionate about upholding The Met's values of camaraderie, accountability and resilience. Successful leaders at The Met are enthusiastic about providing genuine hospitality, consistency and quality to guests and actively contribute to a collaborative workplace culture. You will ensures the smooth operation of all Main Catering/The Met kitchens and events dealing with every aspect of restaurant life including, but not limited to maintaining a positive and growth centric restaurant culture. Leave guests with a lasting impression, ensuring they will return again and again. Big Picture, What you'll do: Demonstrate an understanding of business operations and financials Manage shifts under guidance from Executive Chef which include daily decision-making scheduling, and planning. Ensure that all policies and procedures are followed, including recruiting, hiring and training, yearly employee reviews, progressive discipline and any other employee documentation. Create memorable dining experiences by exceeding guests expectations for taste and time. Understand and teach others about tastes, aromas and the characteristics of food ingredients and how they interact. Ensure product quality, work with owner to get the best prices on those products using our technology to pit suppliers against each other. Restaurant cleanliness is such that anyone can look at our spaces and say, this is a clean place. Must be a team player and able to do any position (Grill, sautee, head cook, runner, prep, dish, manager, etc) at any time. Perform calmly and communicate effectively in a high-volume environment. Must work well under pressure and manage on-the-fly requests with each and poise. Must be conscientious and have great organization skills. Coach, lead and develop Kitchy Kitch and team. Must be willing to work long hours, remain professional, maintain a positive attitude. Creates and completes menu developments, menu descriptions and menu cost analyses. Recipe references broken down by station with proper portioning. Ordering, Inventory and develop relationships with food distributors. Excellent communication skills with daily conversations with owner and Director of Ops. Daily, Your Responsibilities include and are not limited to: Making sure all areas of the kitchen are following food safety procedures. Making sure that the kitchen is fully stocked (Ordering) and prepped for each shift. Make sure kitchen is always fully staffed Daily check and perform maintenance on all kitchen equipment using R365. Physical requirements: standing, reaching, lifting and bending 10 hours plus a day Works well under pressure and displays great time management skills Ability to follow directions, work on a team and respect co-workers Open the Met, get all employees situated and task focused Keep daily labor under 31% with benefits, not just the hourly wage. Educate staff on daily features, creating media to push those items. Facilitate daily kitchen/server/busser meeting before each and every shift. Lead kitchen side of the weekly kitchen meetings each week. Prepares food in kitchen to meet established standards Must be adept at preparing large quantities of food for catering events. Daily check in and then a more formal weekly meetings with Director of Operations. Keep up to date with current promotions, wine & beer dinners, and catering events Give direction to line cooks and shift leaders. Maintains accurate food ordering and keeps inventory weekly on r365 Assists in achieving financial targets set by owner. Manages wastage through correct product measurement and logging in on r365 Always adhere to all company policies and procedures in handbook and Kitchen manual. Be involved and contribute at team meetings and daily conversations with the Exec Chef, Dir. of Ops and Owner. Carry out instructions given by the management team Maintain professional knowledge by completing in-house training courses and doing continuing education opportunities off-site. Teach and train others and bring full training manual to fruition which includes online portions, videos, small tests/quizzes. Good computer skills: Office 365, R365, Toast, etc. Available to work 45-50 hours a week including Sundays if need on special occasions and lift items up to 50 pounds. Must also cook in the kitchen and work with staff directly in the kitchen each week. Run Monthly and Happy Hour special events featuring the kitchen staff. Do whatever tasks necessary to keep the business running smoothly. Drive continuous improvement Provide consistent coaching Gand support for all hourly employees, and possess the ability to fill into any FOH hourly position. COMPENSATION: VACATION: 10 days paid after 6 months of employment

The Chef is responsible for managing the food truck operations with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements 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 standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Support Staff/Cafeteria POSITION: Cook's Helper/Cashier LOCATION: Brookfield Local Schools Cafeteria REQUIRED QUALIFICATIONS: Successful BCI & FBI background checks Hours per day: 5 hours 55 minutes (5.92) Effective start date: Immediate COMPENSATION: Hourly rate per negotiated Classified Contract APPLICATION PROCESS: Please forward all applications and/or letters of interest to: Amber Capan Brookfield Local Schools 614 Bedford Rd SE Brookfield, OH 44403 Or email her at ******************************. Equal Employment Opportunity Statement The Trumbull County Educational Service Center Governing Board does not discriminate on the basis of race, color, national origin, sex, religion, age, disability, or genetic information in employment or the provision of services.

Plum Market is thrilled to announce the upcoming opening of our newest location in Palm Beach Gardens, Florida, scheduled for early 2026. This highly anticipated store will bring Plum Market's signature offering of fresh, locally sourced, and thoughtfully curated natural and organic foods to the vibrant Palm Beach community. Guests can look forward to a full-service experience featuring chef-crafted prepared foods, premium grocery selections, and exceptional hospitality in a welcoming, elevated environment that reflects the best of the Plum Market brand. Join the Plum Market Team - Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we'd love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling - Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion - Learn about great food while advancing your skills and knowledge. Comprehensive Training - We invest in our Team Members with exceptional training programs. Competitive Holiday Pay - Earn time and a half for working on five federally recognized holidays: New Year's Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving. Career Growth Opportunities - As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package - Medical, dental, and vision coverage for you and your family. 401(k) with Company Match - Available after just six months. Team Member Discounts - Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace - it's a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Chef de Cuisine - Prepared Foods Team Leader is responsible for leading all aspects of the Prepared Foods Department, including Front of House, Back of House, and Catering operations. This role ensures the highest level of Customer Service, food quality, cleanliness, and team performance. The Chef de Cuisine oversees production, inventory, ordering, labor, margin control, and team development. This role serves as the culinary and operational leader, driving consistency, creativity, and excellence across all Prepared Foods offerings. Who you are: You are passionate about high-quality food and Plum Market's focus on natural, organic, and locally sourced ingredients. You lead by example and inspire others through your dedication, work ethic, and culinary standards. You are confident in your ability to manage FOH, BOH, and Catering operations simultaneously. You are detail-oriented, organized, and proactive in solving challenges. You cultivate a positive, inclusive work environment that encourages learning and accountability. You are service-focused and solution-driven, with strong interpersonal and leadership skills. What you will bring: Prior leadership experience in culinary management, preferably in retail, foodservice, or hospitality. Strong working knowledge of food safety, sanitation, and proper labeling and rotation practices. Hands-on culinary experience and proficiency in kitchen operations. ServSafe Manager Certification preferred. Strong organizational and multitasking abilities; calm under pressure. Excellent written and verbal communication skills. Proficiency in Microsoft Office (Excel, Word, Outlook). Flexibility to work a variety of shifts including evenings, weekends, and holidays. Physical ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What you will do: Lead all operations of the Prepared Foods Department, including daily production, merchandising, and Customer engagement. Collaborate with FOH, BOH, and Catering teams to create a cohesive and efficient workflow. Set clear expectations and provide actionable feedback to help Team Members grow and succeed. Oversee all aspects of team hiring, onboarding, training, development, and scheduling. Ensure proper rotation, labeling, storage, and sanitation standards are followed at all times. Maintain department margins, control labor costs, and monitor ordering and inventory accuracy. Write and manage labor schedules that support production needs and guest demand. Handle Customer and Team Member concerns in a professional and thoughtful manner. Partner with Store Leadership on performance issues, progressive discipline, and annual reviews. Work a flexible schedule, including varied shifts, to meet the needs of the team and department.