Sous Chef jobs at Sage Hospitality Group - 156 jobs

**Why us?** Hilton Denver City Center is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! **Job Overview** To ensure proper service from the front line through quality control and ensuring proper sanitation levels. **Responsibilities** + Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. + Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. + Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. + Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. + Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. + Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. + Check pars for shift use, determine necessary preparation, freezer pull and line set up. + Note any out-of-stock items or possible shortages. + Assist in keeping buffet stocked. + Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. + Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. + Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers. + Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. + Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. + Check pars for shift use, determine necessary preparation, freezer pull and line set up. + Note any out-of-stock items or possible shortages. + Assist in keeping buffet stocked. + Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. + Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. **Qualifications** **Education/Formal Training** High school education or equivalent. **Experience** Experience required by position is from one to two full years of employment in a related position with this company or other organization(s). **Knowledge/Skills** + Requires an ability to work as a team member and an ability to communicate with kitchen staff. + Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. **Physical Demands** The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. + Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time. + Periodic climbing required. + Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. + Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. + Continuous standing -during preparation, during service hours or during expediting, usually all day. + Must have moderate hearing to hear equipment timers and communicate with other staff. + Must have excellent vision to see that product is prepared appropriately. + Must have moderate comprehension and literacy to read use records and all special requests. + Lifting, pushing, pulling and carrying. **Environment** Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. **Benefits** Employee Referral Program - $500 to $1000 based on position! Free Monthly RTD EcoPass- Full time Only Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more! Discounted Hotel rates at all Hilton & Sage managed Hotels & Restaurants Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees) Paid time off for Vacation, Sick days and Holidays (FT Employees) A fun work environment that encourages individuality, recognition, growth & development **Salary** USD $22.00 - USD $22.00 /Hr. **ID:** _2026-30093_ **Position Type:** _Regular Full-Time_ **Property** **:** _Hilton Denver City Center_ **Outlet:** _Hotel_ **Category:** _Culinary_ **Min:** _USD $22.00/Hr._ **Max:** _USD $22.00/Hr._ **_Address_** **:** _1701 California St_ **_City_** **:** _Denver_ **_State_** **:** _Colorado_ EOE Protected Veterans/Disability

Quail Park on Cypress - Independent, Assisted Living, & Enhanced Assisted Living Schedule: Full-Time (Includes weekends and holidays as scheduled) Quail Park on Cypress offers California-inspired architecture with comfortably appointed apartment homes and cottages, providing residents extraordinary opportunities to remain active and socially engaged. We are committed to delivering exceptional hospitality and dining experiences for our residents and are seeking a talented Sous Chef to join our Signature Dining team. Position Summary The Sous Chef supports the Director of Signature Dining in the daily operation of the culinary department, including food preparation, menu execution, staff leadership, regulatory compliance, and resident satisfaction. This role serves as a key culinary leader and may assume responsibility for the department in the absence of the Director of Signature Dining. Essential Duties and ResponsibilitiesLeadership & Operations Support the Director of Signature Dining in developing kitchen schedules, assigning daily tasks, and ensuring efficient meal production, service, and cleanup. Assist with managing the department within established budgetary guidelines. Train, supervise, and direct kitchen team members during assigned shifts. Maintain working knowledge of OSHA, CDPH, and local/state regulatory requirements and ensure full compliance. Fill in for the Director of Signature Dining and Dining Room Manager as needed. Support dining room service operations when required. Culinary & Food Service Operations Assist with menu development, ensuring meals offer variety, appeal, and meet the nutritional needs of the senior population. Ensure food is prepared and presented attractively and consistently. Routinely assist with food preparation and cooking across multiple dining venues. Enforce proper food safety, sanitation, and safe food handling practices at all times. Maintain clean, organized, and sanitary kitchen and food storage areas. Assist with ordering, inventory management, and maintenance of food supplies, equipment, and small wares. Resident Experience & Community Engagement Communicate with residents, families, guests, and team members to address feedback and maintain high satisfaction. Participate in and support special events, parties, and marketing functions. Assist with resident activities and special functions as directed. Other Responsibilities Attend required meetings, trainings, and in-service sessions. Uphold Residents' Rights in accordance with state regulations and company policy. Support and comply with all company policies and service philosophy. Maintain reliable and predictable attendance. Perform other duties as assigned. Minimum Qualifications Certified culinary arts training preferred. Minimum of 3 years of food service experience with progressively increasing responsibility. At least 1 year of supervisory experience preferred. Experience in both restaurant and senior living environments preferred. Experience working in multiple dining venue settings preferred. Strong understanding of dining room and kitchen operations. Demonstrated ability to develop and execute menus that meet senior nutritional needs. Knowledge of cooking methods, ingredients, equipment, and procedures. Strong commitment to customer service and hospitality. Ability to read, write, comprehend, and speak English effectively. Basic computer proficiency. Detail-oriented with strong organizational skills. Ability to meet all health, safety, and food handling regulations. Ability to perform essential job functions with or without reasonable accommodation. Required Certifications Current Food Handler's Certification Current CPR and First Aid Certification Annual Continuing Education Credits as required Pre-Employment Requirements Successful completion of pre-employment screening, including physical exam, drug test, TB test, and criminal background check. Working Conditions Full-time position with flexible scheduling, including breakfast, lunch, dinner, weekend, and holiday rotations. Join Quail Park on Cypress and be part of a team dedicated to excellence, hospitality, and enriching the lives of our residents every day.

Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

Job Description Oaks Senior Living is currently recruiting a kind hearted, experienced Sous Chef who has a passion for working with seniors. Our culture centers around a Person Centered Lifestyle with great core values and a dedication to enrich the lives of those we serve . Oaks Senior Living inspires team members to excel, rewards for excellence and creates a work environment where all are trusted and empowered with a sense of ownership. Extremely rewarding opportunity with growth potential! Position Summary: The Sous Chef will prepare, serve, and handle food in accordance with federal and state regulations and the dietary program implemented by Oaks Senior Living policies and procedures. The Sous Chef will maintain and assist in the receiving, rotation, and storage of products and follow budgetary guidelines. The Sous Chef will supervise the kitchen staff to ensure clean and sanitized dining service areas and adherence to Oaks Senior Living policies and procedures. The Sous Chef will assist the Regional Food Service Director with the covering shifts due to call outs and vacation time. Qualifications: Experience in cooking for large groups. Certificate in food preparations training preferred. Desire to work with older adults. Ability to read, write, and speak English. Desire to work with older adults. Friendly, caring disposition. Must be 18 years of age. Must have a satisfactory criminal history check. Must have physical exam by a licensed physician. Must have a negative drug screen. Must be able to react in an emergency situation. Primary Responsibilities: Food and Inventory Identify and report food and supplies needed for the next week's menus. Assist in the receiving, rotation, and storage of products. Adhere to budgetary guidelines. Food Preparation and Dining Service Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences. The Sous Chef will deliver quality meals, snacks, special diets as directed by the community. Present food in an appetizing and attractive manner. Assist in fostering residents' independence with eating by providing adaptive equipment when needed. Visit with residents at each meal when available and ensure quality service. Ensure that food is delivered on time and in a pleasant manner. Prepare food and coordinate food service for special events as requested. Encourage residents to participate in the monthly resident Food Service Committee meeting. Notify Regional Food Service Director of any malfunctioning kitchen equipment or appliances. Regulatory Compliance and Sanitation Ensure compliance with local health department regulations and the Oaks Senior Living policies and procedures. Maintain a clean, organized, and safe kitchen environment. Ensure proper storage and handling of food in accordance with infection control standards. Maintain CPR & First Aid certification. Knowledge Requirements State food handling and kitchen regulations OSHA Standards Fire and Safety Procedures Operation of Kitchen Appliances Reports to: Executive Director Physical Job Requirements To fulfill job requirements, employee must be able to perform key physical task for extended periods of time. Proper body mechanics and safety measures as prescribed by the residence must be used. In a typical eight- hour day, employee will: Stand/walk up to eight hours a day Sit up to two hours a day Frequently support up to 30 pounds Frequently lift/carry up to 50 pounds Frequently kneel, bend, and reach

Reports to: Executive Chef Department: Kitchen OUR STORY Edgy. Social. Dynamic. This is who we are. Welcome to a fine-art inspired, boutique hotel. A place to have fun. A place where we foster a spontaneous and ever-changing environment through art and unique signature experiences. A place to create unforgettable connections and memories for our guests. Refreshingly uncommon. Anything but generic. Welcome to The Rose Hotel. BENEFITS Competitive compensation package Competitive Paid Time Off policy Full benefits package, including 401K with matching and paid time off Growth company focused on expansion through strategic acquisition and development Hotel discounts at locations worldwide JOB DESCRIPTION At The Rose Hotel , a luxury full-service property, the Sous Chef plays a vital leadership role in delivering an exceptional culinary experience that reflects the elegance and standards of our brand. This position supports the Executive Chef in overseeing all kitchen operations, ensuring excellence in food quality, presentation, and consistency across all dining outlets and events. The Sous Chef leads by example-demonstrating professionalism, creativity, and precision while cultivating a culture of teamwork and culinary excellence. A commitment to quality, safety, and hospitality is essential, as is the ability to inspire and develop the culinary team to achieve peak performance. The Sous Chef upholds the highest standards of cleanliness, organization, and guest satisfaction while ensuring that every dish served embodies the distinctive dining experience of The Rose Hotel . ESSENTIAL DUTIES AND RESPONSIBILITIES The following duties are essential to the role (other duties may be assigned): Supervise kitchen operations, ensuring compliance with all F&B policies, standards, and procedures. Receive and properly store all food deliveries and daily requisitions; follow food safety standards including FIFO rotation, labeling, and proper storage in coolers, freezers, and dry storage. Maintain correct holding and cooking temperatures for all potentially hazardous foods in accordance with HACCP standards; promptly report any spoilage or discrepancies to the Executive Chef. Prepare, cook, and plate menu items with precision, attention to presentation, portion size, and flavor consistency. Execute recipes consistently, following standard preparation methods and measurements. Set up and break down kitchen stations, ensuring all tools, mise en place, and equipment are clean, organized, and ready for service. Monitor and maintain food cost controls while upholding quality standards. Check inventory levels, rotate stock, and ensure proper storage to reduce waste. Assist in menu planning, food purchasing, and recipe development as directed by the Executive Chef. Train and supervise culinary staff, ensuring adherence to food handling, safety, sanitation, and recipe standards. Support both banquet and restaurant operations as needed, adapting to varying service styles and event types. Communicate effectively with team members and front-of-house staff to maintain a positive, team-oriented environment. Notify supervisors immediately of any equipment issues, unsafe conditions, or maintenance needs. Interact with guests as necessary to ensure satisfaction with food quality, presentation, and service standards. PHYSICAL, MENTAL, AND ENVIRONMENTAL REQUIREMENTS Physically and visually able to operate kitchen equipment, tools, computers, printers, and phones as needed. Continuous grasping, lifting (up to 50 lbs.), reaching, bending, and twisting throughout the shift. Able to stand and walk for up to 90% of the workday; sitting limited to short breaks. Exposure to hot, cold, and humid environments, as well as sharp tools, hot surfaces, and open flames. Ability to perform multiple tasks under pressure while maintaining attention to detail and safety standards. Ability to follow detailed instructions, adhere to recipes, and maintain proper sanitation and safety protocols. Capacity to maintain a professional, positive attitude and effectively communicate with staff, management, and guests. QUALIFICATIONS To perform this role successfully, the individual must be able to meet the following requirements, with reasonable accommodations provided for individuals with disabilities: Minimum of 2 years of experience in a culinary role in a professional, high-volume kitchen; luxury hotel or fine dining experience strongly preferred. Proven ability to prepare soups, stocks, sauces, and other foundational components of a diverse menu. Strong organizational skills with the ability to maintain a clean and efficient station under pressure. Ability to communicate clearly and respectfully with team members and supervisors. Eagerness to continue learning and mastering new cooking techniques and trends. Basic math skills required for measurement conversions, portion control, and recipe scaling. Ability to make informed decisions related to food preparation, storage, and service safety. Valid Food Handler and Sanitation Certification required by state regulations. BASSET (Beverage Alcohol Seller and Server Training) Certification preferred. High school diploma or GED required; culinary training or hospitality coursework is a plus. Flexible availability to support rotating shifts, including nights, weekends, holidays, and occasional overtime in response to business needs.

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Our stunning Palisades at Broadmoor Park community in Colorado Springs, CO, is hiring a Sous Chef to join our incredible team of Senior Living Warriors! Shift: Full-Time - Friday through Tuesday - 9:00 AM to 6:00 PM (Sunday - 6:30 AM to 4:00 PM) Job Summary: Prepare and cooks foods for residents under the direction of Director of Dining Service. Responsible for providing high quality dining service in accordance with menus, diet specifications, sanitary practices, and resident preferences. Assists Director of Dining Services in all aspects of food service operations. Essential Job Duties (Include % of time for each responsibility): - Arrive to work on time and prepare for your shift. 100% - Maintain professional appearance; promote a positive and friendly team work attitude. 100% - Prepare all food items in accordance with planned menus and recipes provided, delegating as appropriate to cooks and ensuring the meals are appetizing, nutritional, and meet special dietary requests or requirements. 100% - Consult with the Director of Dining Services on any menu changes and ability to write menus, with a focus on nutrition, seasonal preference, budget constraints, and presentation, resulting in high resident satisfaction in accordance with policy and procedures. 30% - Ensure ALL food is served at the correct temperature and charted appropriately. 100% - Assist with purchasing food and supplies, keep inventory records and accounts as directed by Director of Dining Services, to ensure stock levels are maintained. 20% - Record temperatures of refrigerators, freezers, and dishwashers. 5% - Conduct quality assurance tests for all food items. Ensure all plates are served with proper portions, and eye appealing. 100% - Conduct daily pre-meal meeting, and expedite the Chef's line during peak hours. 100% - Help supervise, and assist other cooks, servers, and dishwashers. 20% - Review and prepare upcoming menu items ensuring they are stocked and pulled as directed by recipes. 20% - Ability to have awareness of team dynamic, inventory, safety, cleanliness of the restaurant, budget and expenses. 30% - Understand proper food safety procedures, cooking temperatures, sanitation of kitchen and equipment and storage techniques and temperatures. To ensure all food is served at the correct temperature, and charted appropriately. 100% - Assist in food preparation for special meals and parties. 20% - Follow community fire safety and infection control practices and promptly report any unsafe conditions or equipment. 20% - Perform other duties as assigned by the Director of Dining Services. 10% Non-Essential Job Duties: - None Requirements (Include education, experience, special skills, licenses, and certifications): - High School Diploma or equivalent - Age over 18 years. - Background clearance as required by government regulations. - Retain a Current Food handlers permit. - Minimum of two years' experience cooking. - Negative TB test results. - Excellent communication skills including the ability to speak, write and read English. - Ability to operate computer, necessary software programs (word, email, excel), scanners, copiers, and fax machines. - Ability to be professional at all times with other Team Members, residents, family members, and visitors Physical Demands (Include lifting, carrying, pushing, pulling, bending, walking, standing, and sitting): - Must be able to lift/and push 50lbs - Must be able to move intermittently throughout day and throughout community Pay Rate: $21.75 to $23.75 per hour Full-time benefits include: -Rich benefits package including Medical, Dental, Vision, and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts -Paid sick leave under the Colorado Healthy Families and Workplaces Act Application Review: Applications will be reviewed on a rolling basis until the position is filled. Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve. MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017. MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************. Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately. Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.

HOMES Brewery is a vibrant hub for food, beverage, and hospitality in Ann Arbor, featuring a nationally acclaimed brewpub, production brewery, coffee roastery, events campus, and catering operation. We pride ourselves on innovation, approachability, and an ever-evolving culinary identity rooted in flavor, creativity, and community. We're looking for an Executive Chef with a strategic edge, a hands-on leader who loves running a busy kitchen but also thrives in shaping vision, developing teams, and elevating multi-concept culinary operations. This is your chance to drive creativity, inspire talent, and influence the future of HOMES' food program across multiple venues and experiences. Who You Are A culinary leader who blends creativity with operational excellence. A strategic thinker who sees the big picture and executes with precision. A coach and mentor who thrives on developing people, systems, and culture. A hospitality-driven operator who believes that great food, great teams, and great experiences are inseparable. Someone who finds energy in doing work that matters: building teams, shaping food experiences, and continually growing your craft. A leader who thrives when you have room to make thoughtful decisions, express your style, and run an organized, steady kitchen where people can do their best work. A focus on impact over hours - meaningful results and tangible outcomes, not just time spent. Someone who craves flexibility and a balanced work/home life. What You'll Do Menu Development & Culinary Strategy Partner with leadership to shape the culinary vision across HOMES' multiple concepts, seasonal rollouts, and events. Lead creative menu development, recipe testing, and plating standards to ensure consistency, innovation, and alignment with our brand identity. Stay ahead of trends, sourcing inspiration from global cuisines and emerging flavors, particularly in Asian and fusion-inspired dishes. Collaborate with beverage and hospitality teams to create harmonious food and drink experiences. Team Leadership & Talent Growth Build, coach, and lead a high-performing kitchen team, empowering chefs and cooks to grow in skill and leadership. Foster a culture aligned with HOMES' 4H values: Honest, Helpful, Honed, and Happy. Establish training programs, mentorship pathways, and systems that create structure and predictability while supporting creativity and self-expression. Model professionalism, empathy, and positivity in a fast-paced, high-volume environment. Operations & Systems Oversee kitchen operations across multiple venues, ensuring safety, quality, consistency, and efficiency. Collaborate on inventory management, ordering, and food cost control. Implement and maintain systems, workflows, and routines that create stability and accountability without stifling creativity. Ensure seamless communication between back-of-house and front-of-house teams to deliver outstanding guest experiences. Collaboration & Leadership Act as a bridge between kitchen operations and company leadership, contributing to strategic decisions, concept development, and brand growth. Participate in creative sessions, seasonal menu rollouts, and special events. Advocate for your team and provide input on tools, training, and processes to elevate kitchen performance and satisfaction. Requirements 5+ years of professional kitchen experience, including 2+ years in a leadership role. Proven success managing high-volume operations with multi-concept oversight. Strong culinary skills, creativity, and a passion for flavor-driven cuisine, especially Asian or fusion-inspired styles. Experience in team development, mentorship, recipe costing, and operational systems. Excellent communication, problem-solving, and organizational skills. A passion for hospitality, creativity, growth, and continuous improvement. Benefits Competitive salary with growth opportunities Optional health, dental, vision, STD, LTD, life insurance with company contributions Flexible schedule Employee perks across HOMES sister brands EQUAL OPPORTUNITY EMPLOYER We consider all qualified applicants for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran or military status, disability, or any other factors prohibited by law.

Job Description HOMES Brewery is a vibrant hub for food, beverage, and hospitality in Ann Arbor, featuring a nationally acclaimed brewpub, production brewery, coffee roastery, events campus, and catering operation. We pride ourselves on innovation, approachability, and an ever-evolving culinary identity rooted in flavor, creativity, and community. We're looking for an Executive Chef with a strategic edge, a hands-on leader who loves running a busy kitchen but also thrives in shaping vision, developing teams, and elevating multi-concept culinary operations. This is your chance to drive creativity, inspire talent, and influence the future of HOMES' food program across multiple venues and experiences. Who You Are A culinary leader who blends creativity with operational excellence. A strategic thinker who sees the big picture and executes with precision. A coach and mentor who thrives on developing people, systems, and culture. A hospitality-driven operator who believes that great food, great teams, and great experiences are inseparable. Someone who finds energy in doing work that matters: building teams, shaping food experiences, and continually growing your craft. A leader who thrives when you have room to make thoughtful decisions, express your style, and run an organized, steady kitchen where people can do their best work. A focus on impact over hours - meaningful results and tangible outcomes, not just time spent. Someone who craves flexibility and a balanced work/home life. What You'll Do Menu Development & Culinary Strategy Partner with leadership to shape the culinary vision across HOMES' multiple concepts, seasonal rollouts, and events. Lead creative menu development, recipe testing, and plating standards to ensure consistency, innovation, and alignment with our brand identity. Stay ahead of trends, sourcing inspiration from global cuisines and emerging flavors, particularly in Asian and fusion-inspired dishes. Collaborate with beverage and hospitality teams to create harmonious food and drink experiences. Team Leadership & Talent Growth Build, coach, and lead a high-performing kitchen team, empowering chefs and cooks to grow in skill and leadership. Foster a culture aligned with HOMES' 4H values: Honest, Helpful, Honed, and Happy. Establish training programs, mentorship pathways, and systems that create structure and predictability while supporting creativity and self-expression. Model professionalism, empathy, and positivity in a fast-paced, high-volume environment. Operations & Systems Oversee kitchen operations across multiple venues, ensuring safety, quality, consistency, and efficiency. Collaborate on inventory management, ordering, and food cost control. Implement and maintain systems, workflows, and routines that create stability and accountability without stifling creativity. Ensure seamless communication between back-of-house and front-of-house teams to deliver outstanding guest experiences. Collaboration & Leadership Act as a bridge between kitchen operations and company leadership, contributing to strategic decisions, concept development, and brand growth. Participate in creative sessions, seasonal menu rollouts, and special events. Advocate for your team and provide input on tools, training, and processes to elevate kitchen performance and satisfaction. Requirements 5+ years of professional kitchen experience, including 2+ years in a leadership role. Proven success managing high-volume operations with multi-concept oversight. Strong culinary skills, creativity, and a passion for flavor-driven cuisine, especially Asian or fusion-inspired styles. Experience in team development, mentorship, recipe costing, and operational systems. Excellent communication, problem-solving, and organizational skills. A passion for hospitality, creativity, growth, and continuous improvement. Benefits Competitive salary with growth opportunities Optional health, dental, vision, STD, LTD, life insurance with company contributions Flexible schedule Employee perks across HOMES sister brands EQUAL OPPORTUNITY EMPLOYER We consider all qualified applicants for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran or military status, disability, or any other factors prohibited by law.

Requirements Qualifications Minimum 5+ years of Executive Chef or equivalent leadership experience Proven success managing kitchen teams in high-volume or full-service restaurants Strong understanding of food costing, labor management, and budgeting Experience with breakfast, lunch, and dinner service preferred Excellent communication, leadership, and organizational skills Ability to work evenings, weekends, and holidays as required ServSafe certification (or ability to obtain) Passion for food, beverage, and hospitality Able to lift and carry up to 50 lbs (e.g., trays, cases, kegs); reasonable accommodations available Capable of working 8+ hour shifts on your feet Strong interpersonal, organizational, and communication skills Passion for food, beverage, and hospitality Must be legally authorized to work in the U.S. Salary Description $85,000 - $115,000 annually

Together, We're More. Nestled in Texas Hill Country, Loraloma is a private sanctuary where natural beauty meets curated luxury. Our golf course, thoughtfully designed by David McLay Kidd, winds through dramatic 100-foot ravines along the Pedernales River, offering a playing experience that's as visually breathtaking as it is thoughtfully designed. With five sets of tees, 100% Zoysia turf, and a commitment to sustainability, the course is crafted for all levels while preserving the natural beauty of the land. Our clubhouse will feature refined comforts including a restaurant, lounge, outdoor fireplaces, and comfort stations throughout the course. At Loraloma, we're not just offering a round of golf- we're delivering a one-of-a-kind experience for our members. Position Summary: The Junior Sous Chef is a versatile culinary leader who supports both kitchen operations and team culture. This role combines hands-on cooking with operational responsibilities such as ordering, vendor invoicing, recipe development, and training. The Junior Sous Chef ensures food quality, consistency, and safety while contributing to menu innovation and helping to cultivate a positive, collaborative culinary environment. Key Responsibilities: Prepare ingredients with precision-portion, chop, peel, wash, weigh, and measure according to our standards. Follow established recipes and prep checklists to craft food that meets our quality, taste, and presentation standards. Operate and maintain kitchen equipment including ovens, grills, stoves, fryers, and microwaves. Cook hot and cold foods and test dishes to ensure they are cooked to perfection. Monitor food quality throughout the cooking process and during service. Set up and break down your station efficiently, ensuring a clean and organized workspace. Plate food correctly and serve it in proper portions with attention to visual detail. Sanitize work areas, tools, knives, and equipment in accordance with food safety standards. Check and monitor food and equipment temperatures to ensure safety compliance. Support ordering, receiving, and maintaining inventory to ensure accuracy and minimize waste. Assist with vendor invoicing and collaborate with leadership on cost controls. Collaborate with leadership to identify process improvements and elevate the guest dining experience. Act as a utility player assisting with other duties as assigned. Guest Interaction & Member Service Greet guests warmly upon arrival, ensuring a welcoming and friendly atmosphere. Provide personalized service by anticipating guest needs and responding promptly to inquiries, requests, and concerns. Maintain a professional and courteous demeanor in all guest interactions, upholding the highest standards of hospitality. Address guest complaints and issues with empathy and problem-solving skills, striving to exceed expectations. Offer recommendations for dining, activities, and local attractions to enhance the guest experience. Collaborate with other departments to ensure all guest needs and special requests are met. Gather guest feedback to improve service and create a memorable experience. Requirements A high school diploma or G.E.D. equivalent (preferred). Culinary degree or equivalent work experience (preferred). At least 3 years of related kitchen experience in a high-quality or fast-paced culinary environment, including 1+ years in a supervisory or lead role. Valid Food Handler or ServSafe certification Solid understanding of food safety protocols and kitchen operations. Strong organizational and multitasking skills. Ability to work well in a team environment and maintain calm under pressure. Physical stamina and ability to stand for an extended period of time and lift up to 25 lbs. The standard work hours for this position are Thursday-Monday from 7am-3pm. What We Offer At Loraloma, we know that remarkable guest experiences begin with empowered, fulfilled team members. We offer: Competitive pay Medical, dental & vision insurance 401(k) with company match Paid time off, holidays, and parental leave Professional growth opportunities About Us We are actively seeking to create a diverse work environment because teams are stronger with different perspectives and experiences. Areté Collective provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Areté Collective is a luxury real estate development firm based in Salt Lake City, Utah, specializing in the creation of high-end, sustainable residential and resort communities. With a fully integrated approach-from land planning and architectural design to marketing, sales, and hospitality operations-we craft distinctive, nature-connected living experiences. Founded in 2021, our team is made up of industry leaders with decades of expertise in design, development, and community building. At Areté, we are driven by a commitment to excellence, environmental stewardship, and thoughtful design that enhances both people's lives and the landscapes they inhabit. Follow us on Instagram, LinkedIn, and Facebook at @Loraloma / Loraloma Private Club and Estates. See the videos below to learn more about Loraloma! ******************** H4ZqmM6I?si=VaIviQZehpiNrGdl ************************************************ ************************************************

Job DescriptionDescription: Together, We're More. Nestled in Texas Hill Country, Loraloma is a private sanctuary where natural beauty meets curated luxury. Our golf course, thoughtfully designed by David McLay Kidd, winds through dramatic 100-foot ravines along the Pedernales River, offering a playing experience that's as visually breathtaking as it is thoughtfully designed. With five sets of tees, 100% Zoysia turf, and a commitment to sustainability, the course is crafted for all levels while preserving the natural beauty of the land. Our clubhouse will feature refined comforts including a restaurant, lounge, outdoor fireplaces, and comfort stations throughout the course. At Loraloma, we're not just offering a round of golf- we're delivering a one-of-a-kind experience for our members. Position Summary: The Junior Sous Chef is a versatile culinary leader who supports both kitchen operations and team culture. This role combines hands-on cooking with operational responsibilities such as ordering, vendor invoicing, recipe development, and training. The Junior Sous Chef ensures food quality, consistency, and safety while contributing to menu innovation and helping to cultivate a positive, collaborative culinary environment. Key Responsibilities: Prepare ingredients with precision-portion, chop, peel, wash, weigh, and measure according to our standards. Follow established recipes and prep checklists to craft food that meets our quality, taste, and presentation standards. Operate and maintain kitchen equipment including ovens, grills, stoves, fryers, and microwaves. Cook hot and cold foods and test dishes to ensure they are cooked to perfection. Monitor food quality throughout the cooking process and during service. Set up and break down your station efficiently, ensuring a clean and organized workspace. Plate food correctly and serve it in proper portions with attention to visual detail. Sanitize work areas, tools, knives, and equipment in accordance with food safety standards. Check and monitor food and equipment temperatures to ensure safety compliance. Support ordering, receiving, and maintaining inventory to ensure accuracy and minimize waste. Assist with vendor invoicing and collaborate with leadership on cost controls. Collaborate with leadership to identify process improvements and elevate the guest dining experience. Act as a utility player assisting with other duties as assigned. Guest Interaction & Member Service Greet guests warmly upon arrival, ensuring a welcoming and friendly atmosphere. Provide personalized service by anticipating guest needs and responding promptly to inquiries, requests, and concerns. Maintain a professional and courteous demeanor in all guest interactions, upholding the highest standards of hospitality. Address guest complaints and issues with empathy and problem-solving skills, striving to exceed expectations. Offer recommendations for dining, activities, and local attractions to enhance the guest experience. Collaborate with other departments to ensure all guest needs and special requests are met. Gather guest feedback to improve service and create a memorable experience. Requirements: A high school diploma or G.E.D. equivalent (preferred). Culinary degree or equivalent work experience (preferred). At least 3 years of related kitchen experience in a high-quality or fast-paced culinary environment, including 1+ years in a supervisory or lead role. Valid Food Handler or ServSafe certification Solid understanding of food safety protocols and kitchen operations. Strong organizational and multitasking skills. Ability to work well in a team environment and maintain calm under pressure. Physical stamina and ability to stand for an extended period of time and lift up to 25 lbs. The standard work hours for this position are Thursday-Monday from 7am-3pm. What We Offer At Loraloma, we know that remarkable guest experiences begin with empowered, fulfilled team members. We offer: Competitive pay Medical, dental & vision insurance 401(k) with company match Paid time off, holidays, and parental leave Professional growth opportunities About Us We are actively seeking to create a diverse work environment because teams are stronger with different perspectives and experiences. Areté Collective provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Areté Collective is a luxury real estate development firm based in Salt Lake City, Utah, specializing in the creation of high-end, sustainable residential and resort communities. With a fully integrated approach-from land planning and architectural design to marketing, sales, and hospitality operations-we craft distinctive, nature-connected living experiences. Founded in 2021, our team is made up of industry leaders with decades of expertise in design, development, and community building. At Areté, we are driven by a commitment to excellence, environmental stewardship, and thoughtful design that enhances both people's lives and the landscapes they inhabit. Follow us on Instagram, LinkedIn, and Facebook at @Loraloma / Loraloma Private Club and Estates. See the videos below to learn more about Loraloma! ******************** H4ZqmM6I?si=VaIviQZehpiNrGdl ************************************************ ************************************************

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Skills & Requirements Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements?

This position is responsible to oversee in conjunction with the Executive Chef all daily management of the Food Service Department. Responsibilities include food service-related logistics for YMCA of the Pines programs, and the necessary communication with appropriate department Directors and/or customers. The position is responsible matters relating to Food Services including overseeing meal preparation, budget oversight and implementation, inventory management, staff instruction and management, meeting with group leaders and/or parents about food and special meal requirements, implementing sanitation and other certifications as required by the local Department of Health and the American Camp Association (ACA), and responding to the needs of parents or other individuals. This job announcement is not intended to be inclusive of all functions, responsibilities and qualifications associated with the position, however, representative of the essential job functions and typical criteria considered necessary to successfully perform the position. Responsibilities Prepare and provide healthy and nutritious meals and snacks in concert with tight management in the following areas: Outdoor Center, summer camp programs, Schools Out, Wilderness Trips, Membership, special events, banquets, and other operations for YMCA of the Pines (including branches and off-site facilities). Supervise and coordinate activities of cooks, general Food Service staff, and all kitchen or dish room personnel. Train and supervise full and part time staff as it relates to the delivery of the service. This includes intake, housing, training, assisting with, and providing travel arrangements for seasonal International Support Staff. Manage risk in all food service areas of camp. Complete incident report within 24 hours of an occurrence. Manage sanitation in all food service areas to ensure safe meals to all customers. Develop and maintain first-class public relations and customer service with all clientele, in the community, and in the facility through effective communication and service. Review and consult the annual budget for expected revenue and expenses, and ensure that all services are conducted within budget, and revenue goals met or exceeded. Control expenses through portion control, inventory control and implementation, and good purchasing techniques. Prepare all food service areas for ACA visits and yearly Health Board inspections and routinely follow all guidelines set by all applicable agencies and regulators. Ensure that the Food Services Department meets all ACA, State of New Jersey, YMCA, Local and Federal Government standards. Participate and support fundraising activities including special events and fundraisers, and the identification of and application for applicable grants. Execution and service of nutritious, delicious, and appealing looking meals. Ensure that the dining halls, kitchens, food service vehicles, and general equipment are neat, clean, and organized. Qualifications The position requires a minimum of an Associate's Degree in Culinary Arts, and more than 4 years' experience in institutional cooking. Specific relevant experience may be considered a substitute for the educational requirement and will be reviewed on an individual basis. The Head Chef, in compliance with state and local Health Departments, must maintain a ServSafe Manager's certification. This may be obtained within 90-days of hire. WORKING CONDITIONS: Ability to perform the skills required of a professional Chef. Ability to work in excess of a 40-hour week with irregular work hours. Ability to walk, stand, and sit (including on the floor) for long periods of time. Exposure to communicable diseases and bodily fluids. Must be able to lift and carry food and supplies weighing up to 20 pounds. Ability to stand or sit while maintaining alertness for several hours at a time. Position may require bending, leaning, kneeling, and walking. Ability to speak concisely and effectively communicate person to person and via electronic communication. Visual and auditory ability to respond to critical situations and physical ability to act swiftly in an emergency. Ability to view/enter data for long periods of time. Ability to withstanding heat and/or cold weather conditions for lengthy periods of time. Benefits YMCA Membership Discounted Programs 12% Employer Retirement Contribution Paid Sick Time Posted Salary Range USD $45,000.00 - USD $50,000.00 /Yr.

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Salary: $22.10 - $24.45 per hour, based on experience Schedule: Full Time Is contributing to a great dining experience important to you? Are you someone who takes pride in your work? Is back of house where your skills shine? Knowing we eat first with our eyes; plate presentation helps define the dining experience; tasty food completes the deal. If this speaks to you, then join our team and start making a difference today! The Sous Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to kitchen personnel. The responsibilities for this role include: Hires and trains Line Cooks and Dishwashers, under general direction of the Director of F&B Places food and supply orders Completes and documents safety audits and monthly in-service trainings Ensures correct plate presentation prior to dishes leaving the kitchen Oversees kitchen labor and food cost; monitors budget Prepares high quality food Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: High School diploma or equivalent is required, college or culinary training is preferred Previous leadership experience is preferred Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement. Experience in an office environment, answering phones or customer service preferred. Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time. Strong communication skills are critical. You will need to be able to work with potential residents, current residents, family members, and team members. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration #IND123

Apply today to join our management team! As our Executive Sous Chef, you are a protector of the realm. You are passionate about the craft with a deep respect for the ingredients and master of technique. The Punch Bowl Social menu features crave-worthy, made-from-scratch American diner-inspired dishes. We have a deep appreciation for each ingredient and stay grounded in the familiar - while simultaneously pushing ourselves to stay ahead of the curves and trend, but in our own unique way. What's in it for you: Benefit Package Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range $60,000-$70,000 per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Assist Chef in counting and entering of inventory by guidelines to produce a proper food cost Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment, and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points Requirements What we're looking for: 2+ years experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, HotSchedules and Toast Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds Follow us @punchbowlsocial or check us out at punchbowlsocial.com This posting is expected to close by 2/15/2026 We focus on an inclusive culture and celebrate everyone for who they are. We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description $60,000-$70,000 per year

One Wingate East New Independent Living Community, Opening May 2026, March 1st Start Date Schedule: Full-Time Salary: $95,000- $100,000 Benefits: 401K, Health, Dental, Vision Insurance Your Career. Your Calling. Our Commitment to Exceptional Care. At Wingate Living, we're more than just senior living--we're builders of lifestyles, friendships, and communities you'll be proud to be part of. As a family-owned company with over 30 years of experience throughout Massachusetts and Rhode Island, we offer a unique blend of healthcare and hospitality through a full continuum of premier services. Join us, and bring your passion, expertise, and heart to a team that truly values you. Job Purpose: The Executive Chef at One Wingate East leads our food service program and sets the tone for both the kitchen and dining experience. Unlike many chef roles, this position is truly hands on. Our chef spends most of their time in the kitchen, side by side with cooks, preparing fresh meals for our residents every night through service time up till 7:30 PM. This role requires passion for food, connection with people, and commitment to excellence. It also requires the ability to train, supervise, and uphold Wingate's dining standards across the team, ensuring consistency, safety, and compliance at all times. Essential Duties and Responsibilities: • Lead daily food preparation and service; personally prepare meals alongside the team. • Ensure quality and consistency of breakfast, dinner entrées, soups and salads, daily bar appetizers, Sunday brunch, and the dessert bar. • Purchase food and supplies from approved vendors; check in, inventory, and ensure proper storage and handling. • Maintain cost records, meet budget guidelines, and monitor food and labor expenses without sacrificing quality. • Maintain a safe, sanitary kitchen in compliance with state, federal, and Wingate standards. • Develop cleaning schedules and ensure sanitation protocols are followed. • Supervise, train, and schedule staff; set the tone by working directly with them on the line. • Create and adjust menus for the community while respecting resident preferences, allergies, and seasonal products. • Collaborate with other departments for events and holiday meals. • Provide dining orientation to new residents, learning their food preferences and building rapport. • Conduct regular inspections of storage areas, kitchen, and dining spaces for safety, sanitation, and order. • Investigate injuries and retrain staff as necessary to maintain safety standards. • Submit reports to the General Manager and participate in department head and dining meetings. • Lead in-service education and training sessions for dining staff. • Report maintenance and equipment needs promptly and coordinate with facilities and housekeeping. • Uphold Wingate's “Five Star” customer service approach in every aspect of the job. • Investigates on-the-job injuries and corrects the problem and/or retrains the employee as necessary. • Ensures continued compliance with all federal, state, and local regulations. • Actively participates in all quality processes. • Reports needed repairs and cleaning for kitchen and dining areas. • Works closely with facilities and housekeeping for kitchen and dining room needs. • 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. • Adheres to all company policies, procedures, and standards of conduct. • Reports to the appropriate managers any known or suspected violations of policy and procedures, regulations or standards of conduct. • Performs additional duties as assigned. Position Requirements: • Proven culinary experience in a hands on role. Restaurant or hospitality background strongly preferred. • Graduate or attendance in an approved Dining Manager's course preferred. • ServSafe certification required. • Supervisory and management experience required. • Strong organizational, training, and leadership skills. • Ability to read, write, and comprehend English. • Knowledge of dietetic principles, food sanitation, and food service operations. • Physical ability to stand, walk, lift up to 25 pounds, and perform kitchen duties. • Flexibility to work evenings, weekends, and holidays.

Swallows Nest is a women owned, family run boutique and cafe in downtown Washington that is expanding their locations! We are searching for an experienced chef to join our team. Must be 18+ to apply. Weekend shifts are included. Duties include: food preparation cooking bussing/washing dishes light cleaning duties Benefits include: one free meal/coffee per shift flexible schedule daytime hours discount in boutique Job Type: Part-time or full-time Benefits: Flexible schedule Food provided Experience: Restaurant Experience: 1 year (Required) Cooking: 1 year (Required)

Job Description Swallows Nest is a women owned, family run boutique and cafe in downtown Washington that is expanding their locations! We are searching for an experienced chef to join our team. Must be 18+ to apply. Weekend shifts are included. Duties include: food preparation cooking bussing/washing dishes light cleaning duties Benefits include: one free meal/coffee per shift flexible schedule daytime hours discount in boutique Job Type: Part-time or full-time Benefits: Flexible schedule Food provided Experience: Restaurant Experience: 1 year (Required) Cooking: 1 year (Required)