School lunch manager jobs near me

Human Resources announces multiple vacancies for Hourly Lunchroom Attendant at Innovation Elementary School Experience working with elementary school students. Willingness to work three to four hours per day. Works well with children. Strong communication skills and willingness to be a collaborative team player. Keen ability to interact with students in a calm and positive fashion. Ability to communicate with Strong interpersonal skills with an ability to use good judgement, to show initiative, and to be flexible. Hourly rate based upon 25/26 pay plan

Benefits: Competitive salary Free uniforms Opportunity for advancement Training & development Company parties IF YOU'RE PASSIONATE ABOUT KIDS OR THE SPORT OF SWIMMING, YOU'RE AT THE RIGHT PLACE.Smart fish swim in schools You may be our next great Manager at SafeSplash Alexandria (Kingstowne)! The General Manager position is an integral member of our senior management staff and is directly responsible for all aspects of ourproduct and customer service. The position has excellent opportunity for growth and upward mobility for qualified candidates. Why work at Streamline Brands? A Company Culture of trust and support that you won't find anywhere else Streamline Brands Curriculum Certification Streamline Brands pays at or above market wages, commensurate with experience Quarterly Bonuses tied to performance Flexible Hours Free Swim Lessons for immediate family of employees Multiple Career Growth Tracks Health Insurance for Employees Personal Time off What will you do as a Manager? Develop, implement, and manage the strategies that grow the business Responsible for partnering with the Regional Manager in establishing and maintaining the customer service vision and strategy, strategy execution, customer and community interaction, and direct sales Assist the District Manager in providing the vision, leadership, and direction to all who impact the business Responsible for developing and managing the P&L to achieve or exceed objectives in the areas of revenue growth, costs, and margin Continuously drive programs/processes that grow the business while optimizing margins Responsible for effectively forecasting, budgeting, planning, and setting goals Responsible for setting and managing productivity and performance expectations for personnel Responsible for organizing and developing an effective team that is motivated to successfully deliver service and to grow the business Responsible for attracting and hiring quality individuals who possess the necessary skills, knowledge, and experience required to fill open job positions Manage customer service at the front desk and retail counter Perform swim instruction, as necessary. What are we looking for in a Manager? Leadership skills and the ability to motivate, supervise and develop staff Ability to work effectively in a team environment Ability to work any day of the week Strongly Preferred: Previous experience with aquatics management Previous experience with swim instruction Experience working with children and young families Knowledge of swimming pool maintenance & operation (Certified Pool Operator or Aquatics Facility Operator) Compensation: $15.00 - $18.00 per hour IF YOU'RE PASSIONATE ABOUT KIDS OR THE SPORT OF SWIMMING, YOU'RE AT THE RIGHT PLACE. At SafeSplash, we believe swimming is a life skill . Therefore, we approach each one of our swim lessons with great skill, passion and individual attention. Our curriculum has been developed by a team of world-class swimmers with over 30 years of teaching experience. We have the most up-to-date swimming technique to teach students how to swim the correct way right from the beginning! In addition to teaching water safety to every swimmer, our goal is to teach confidence in the water that will translate to all parts of your swimmer's life. Love working with kids? Want to wear your flip-flops to work? Want to join the fastest growing swim school brand family in the nation? Then we want YOU! We are actively recruiting professional individuals who will help us uphold the best customer experience as possible at our schools across the nation. Join our swim family that gets to enable a lifetime of water safety and opportunity by teaching the joy and skill of swimming! We are invested in helping you be the best you can be in and out of the water! This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to SafeSplash Swim School Corporate .

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities daily. Our mission is simple. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals at our Truluck's DC location. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. The ideal candidate will have worked in a similar fine dining steak and seafood kitchen. We are looking for enthusiastic chefs with the heart of a great kitchen manager. Someone who has the drive to be an executive chef in the future. If this sounds like you, we would like to meet you! Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

The Remote Chef is to manage assigned kitchen staff by ensuring a positive and safe working environment, as well as ensuring all assigned staff receive the appropriate training, guidance, and leadership in order to effectively perform their jobs and deliver quality services. All duties are to be performed in accordance with NMS' mission, vision, and values as well as departmental policies, practices, and procedures. Responsibilities * Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. * Cooks or otherwise prepares food according to recipe. * Prepares, cooks, and serves meats, sauces, vegetables, soups, and other foods. * Carves meats. * Monitor and maintain cleanliness, sanitation, and organization of assigned work areas * Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of services. * Adhere to NMS safety policies, practices, and procedures. * Maintains liaison with safety personnel on various NMS safety policies, practices and procedures to assure information exchange, mutual assistance, and an enhanced positive safety culture. * Instructs, provides guidance, and training to assigned staff regarding NMS safety policies, practices and procedures, utilizing proactive methods. * Enforces penalties for infractions of NMS safety policies, practices and procedures. * Actively participates in behavior and commitment based safety program and supports NMS safety goals by planning, implementing, and coordinating policies, practices and procedures to reduce or eliminate occupational injuries, illnesses, deaths, and property damage. * Coordinates safety activities of assigned staff and conducts multiple safety meetings to ensure daily operations are in compliance with company and client safety requirements. * Disseminates information to assigned staff, other housekeeping and departmental locations regarding workplace hazards and or other safety information. * Monitors, records, and provides documentation on safety related issues in the workplace. * Identifies, appraises, resolves, and / or appropriately reports conditions which could produce injuries, illnesses, and property damage. * May assist in investigation of accidents or incidents. * In a safe, effective and cost efficient manner delegates authority and assigns responsibilities for up to 30 on-site assigned staff, either directly or through subordinate supervisory personnel, engaged in preparing and cooking foods in a remote camp environment. * Notify supervisor if safety and sanitation standards are not being met. * This position is responsible for the supervision of staff. * Other duties that are pertinent to the department or unit's success also may be assigned. Qualifications Minimum Requirements * High School diploma or GED equivalent, supplemented by formal training, or additional equivalent experience. * Associate's Degree in Culinary Arts or recognized formal certified training program from a National Association. Candidates without such education need an additional three years (3) years of demonstrated leadership experience in a commercial or remote camp kitchen setting. * At least five (5) years of directly related restaurant cooking experience which demonstrates a working knowledge of high-volume food production, food service production, food service positions, equipment, and supervisory techniques in this field. * A valid driver's license and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. * Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time. * Must have or obtain an Alaska Food Workers Card and/or ServSafe Certification upon hire. * Must pass all pre-employment contract requirements which may include but are not limited to: drug test, physical and fit for duty assessment and hearing test. Applicants not located near a testing facility are responsible for paying for travel to the nearest testing facility. * Must be able to cooperate and work as part of a team with fellow employees, customers and clients. * Must be able to make decisions in the moment with little to no supervision. * Must be able to be on your feet for 12 hours per shift for the scheduled rotation. * Must be able to live in dormitory style settings and meet cleanliness requirements of the remote camp. * Contract requires employees to speak, understand, read and write English. * Must meet and adhere to all safety guidelines and regulations set forth by the company and client. CANDIDATES RESIDING OUTSIDE FAIRBANKS AREA: Candidates residing in Alaska & the Lower 48 for any contract: For the purposes of pre-employment testing, Fairbanks, AK will be considered the point of hire (with the exception of drug testing, which will be conducted near the candidate's place of residence). Employee is responsible for any travel expenses and needed accommodations related to pre−employment tasks that need to be completed in Fairbanks, AK. This includes, but is not limited to, any safety training requirements, required pre−employment testing and/or training such as physical, DOT physical/medical card, fit for duty, audiogram, and/or other testing required by contract/company (NSTC, APICC training, security licensing requirements, etc.). Candidates residing in Alaska for Alyeska Contract: pre-employment testing will be scheduled near the candidate's area of residence within the state. The only exception is when the candidate lives in a region without the necessary service providers to complete all requirements. Flights to Remote Locations: All employees are responsible for all expenses related to reporting to point of hire (Fairbanks, AK) for scheduled trips paid for by the company for remote locations. Working Conditions and Physical Requirements Weather: Indoor/Outdoor. Frequently exposed to arctic conditions. Noise level: Moderate to Loud Description of environment: This is an industrial kitchen setting located in a remote camp. Must constantly be able to stand, walk, climb, push, pull use hands and arms, stoop, kneel and crouch. Travel: Must be able to travel by plane and/or bus to remote camps. Physical requirements: Fit For Duty Test * Lift: Lift 50 lbs. from floor to knuckle x 2 * Lift: Lift 50 lbs. from floor to waist x 2 * Lift: Lift 50 lbs. from floor to shoulders x 2 * Lift: Lift 30 lbs. from floor to crown x 2 * Carry: Carry 20 lbs. with two hands for a minimum distance of 20 feet * Push: Push horizontally with a peak force of 50 f-lbs. with two hands. * Stoop & Twist: Perform alternate cross over toe touches x 5 each side, self-paced, continuous. * Squat Test: Functionally squat x 5, self-paced but continuous. * Kneel: Kneel on one knee and stand. Return to kneel on opposite knee. Repeat alternate kneeling sequence x 5 for each knee, self-paced but continuous. * Stairs: Climb up and down 10 steps x 4 for a total of 40 steps, self-paced but continuous * Stairs & Carry: Climb up and down 10 steps x 2 for a total of 20 steps while carrying 30 lbs. in one hand and using the other hand to grasp a railing for safety, self-paced. * Allow a 30 second rest period after climbing up and down 10 steps while carrying. NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The travelling Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, at multiple locations as needed. The travelling Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $28 CAD Benefits for Part-Time roles: Pension matching This position will remain open until December 12, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The travelling Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, at multiple locations as needed. The travelling Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required. This role pays an hourly rate of $28 CAD Benefits for Part-Time roles: Pension matching This position will remain open until December 12, 2025. Responsibilities Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Supervises all buffet, beverage, break, and carving table set-up and breakdown. Responsible for set-up of all equipment necessary for above mentioned areas, including but not limited to: chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Measure, mix and cook ingredients according to recipes Use a variety of pots, pans, knives and other equipment to prepare and serve food. Maintain a clean kitchen. At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings or any other surface located with-in the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen. Ensures kitchen staff are aware of work place expectations by providing on-going assistance, training and mentoring to kitchen staff. Promote a positive, enthusiastic and cooperative workplace environment by working side by side with staff. Assists Executive Chef to ensure quality, consistency and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Monitor events, materials and surroundings. Guide, direct and motivate kitchen employees. Ensure that all food safety standards are followed. Communicate with supervisors, peers and subordinates. Make decisions and solve problems. Organize, plan and prioritize work. Evaluate information against standards. Carry out ideas, programs, systems or products. Document and record all personnel discipline information. Work with Human resources for personnel discipline issues. Other duties as assigned Qualifications High school diploma or equivalent GED. Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience. State issued Health Certificate and immunizations are required. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Must be able to stand for extended periods of time. Ability to speak clearly so that listeners may understand. Must be able to make fast, simple, repeated movements of fingers, hands and wrists. Ability to bend, stretch, twist or reach out with the body, arms and/or legs. Must be able to lift, push, pull or carry heavy objects. Must have a good sense of taste and smell. Must be Serve Safe certified. Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook. Ability to work closely with kitchen staff, but also spend time alone cooking. Must be able to supervise, coach, and train employees. Provide excellent service to customers. General knowledge for the health and safety of patrons and staff. Ability to express ideas clearly when speaking or in writing. Ability to read and understand written information Identify problems and review information. Must be constantly aware of frequently changing events in cooking processes. Ability to repeat the same physical activities. Must maintain high level of concentration. Must be able to multi-task. Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description The Master Taquero ensures the flawless execution of all menu items to meet Tacombi standards; They manage the day-to-day BOH operations working hard to meet Labor, COGS and Operations goals. A chef de cuisine works side by side with the GM to make their store a successful location. About Tacombi Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Menu Execution o Execute the menu items as designed by executive chef and as shown in workshops o Lead and monitor all food production to maintain quality and quantity goals o Purchases accordingly to execute menu to its fullest o Execute Menu by following recipes provided by Culinary director Training, Development o Manage the training and development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent through personal development and cross-training o Train senior BOH team-members (receiver & sous) for ordering and COGS management best practices o Manage the performance of each member of the BOH team o Train BOH team to meet DOH standards and for DOH inspection readiness o Trains FOH staff by explaining Menu items during huddle ups Service & Operations o Manage day-to-day kitchen operations; create and maintain systems and processes to increase knowledge, efficiency and productivity of BOH team o Work on daily Order Guide, ensuring full optimization of the quantity of products being ordered o Build and manage a maintenance and repairs calendar o Partner with GM to build strong relationships with service providers o Ensure proper maintenance of equipment Financial Management o Working closely with GM, create and maintain systems and processes to ensure Labor and COGS targets are met and P&L's are aligned. o Works with GM and sous-chefs to ensure waste is very low. o Build weekly BOH schedules to meet labor targets and confirms with KOM if any over time will hit o Manage daily forecast of products to be sold to optimize inventory usage Qualifications: o Able to work any shift and flexible schedule o Able to work long hours o Holder of a Food Handler certificate o Clean and organized with excellent hygiene o Physically fit and able to safely lift up to 50 pounds o Detail-oriented and proactive o Multi-tasks efficiently o Positive attitude o Willing to learn and take direction o Knowledge of Mexican Cuisine o Financial Knowledge Works With: General Manager About our Locations... Tacombi operates nine taquerias across Manhattan and Brooklyn: Nolita - 267 Elizabeth Street, Manhattan West Village - 255 Bleecker Street, Manhattan Flatiron - 30 West 24th Street, Manhattan Empire State Building - 23 West 33rd Street, Manhattan Fort Greene - 25 Lafayette Avenue, Brooklyn Upper West Side - 202 East 70th Street, Manhattan Financial District - 74 Broad Street, Manhattan Upper East Side - 202 East 70th Street , Manhattan Williamsburg - 242 Metropolitan Avenue, Brooklyn Long Island City - 27-10 43rd Ave, Queens Forest Hills - 71-22 Austin St, Queens What we offer... Career growth: We have seen growth through learning, resourcefulness and persistence and can offer an aggressive career path to those that share these qualities. Health: Our team is our most important asset. We offer 50% subsidy for our Management employees, with the option to add spouses and family under our plan at employee's cost. Dental, and vision are also offered at employee's cost. Commute: Easing your daily commute with Alice Tax Saving benefits for mass-transit & parking. Pre-Tax Health Care Expenses: increasing savings though Alice with Health Spending Account (HSA) and Flexible Spending Account (FSA) Dependent Care: as you take care of yours, Alice takes care of your pre-tax savings on dependent care expenses Retirement savings: 401(k) plan to prepare you for the future. Referral Bonus: We are committed to working with and sharing our taco adventure with the best and brightest. If you can help us find Tacombi talent, we'll show our appreciation and reward you. Growing set of benefits: Always looking to take care of our own the best way we can. Job Type: Full-time Pay: $70,000.00 - $75,000.00 per year COVID-19 considerations: Masks are required at all times, Covid-19 Vaccination Required and a health screening form should be completed before the start of each shift and temperature is checked.

The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. Organizational Structure REPORTS TO: Executive Chef General Duties and Responsibilities * Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. * Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. * Establish the day's priorities and assign production and preparation tasks for staff to execute. * Create daily menu specials and receive feedback from Executive Chef. * Review banquet event orders and make note of any changes. * Communicate both verbally and in writing to provide clear direction to staff. * Take physical inventory of specified food items for daily inventory. * Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. * Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. * Ensure that staff report to work as scheduled; document any late or absent employees. * Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. * Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. * Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. * Observe guest reactions and confer with service staff to ensure guest satisfaction. * Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. * Assist The Executive Chef in menu development and execution. * Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations. * Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs. * Ensure that excess items are utilized efficiently. * Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained. * Maintain hotel policies and standards. * Comply with attendance rules and be available to work on a regular basis. * Perform any other job related duties as assigned. Experience and Requirements Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.

Union Square Hospitality Group (USHG) has created some of New York's most beloved restaurants, cafés, and bars, offering outstanding food delivered with our signature warmth and hospitality. Founded by Danny Meyer with the opening of Union Square Cafe in 1985, USHG now includes an acclaimed portfolio of restaurants and an expanding collection of fast-casual concepts. Born in 2017 from the kitchen of Danny Meyer's Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots. Daily Provisions offers a familiar, yet elevated, menu of classic dishes, including its signature crullers, all-day breakfast sandwiches with a runny yolk, and freshly brewed coffee and teas. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken. A beloved neighborhood institution among New Yorkers, Daily Provisions has expanded to multiple locations total across New York, Jersey City, Boston, and Washington, D.C. ​Who you are: The Cafe Chef leads with a spirit of excellence, care, and hospitality, ensuring consistent, high-quality execution of our culinary program each day. They uphold systems that support strong operations, maintain proper pars, and deliver exceptional food. With a coaching mindset, they develop and support every Back of the House (BOH) team member, creating an environment where people can thrive and grow. By setting high standards and leading by example, the Cafe Chef helps create memorable guest experiences and a culture of respect, teamwork, and accountability. This individual will have the opportunity to collaborate with the Daily Provisions Executive Culinary Director and James Beard Award recipient Chef Claudia Fleming. What you'll do: Consistently deliver a culture of Enlightened Hospitality to guests and team members Partner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in-restaurant dining, third-party delivery, and catering Collaborate with Facilities to maintain equipment and ensure clean, compliant, and inspection-ready kitchens according to ServSafe practices, HACCP logs, and allergen protocols Coordinate with Supply Chain to ensure successful ordering, inventory, and product management Own Back of House P&L: food cost, waste, labor, and inventory turn to consistently meet financial targets Train and validate team members before they assume stations, doing thorough station checks each shift and leading tastings and presentations to educate the service team Foster clear communication and a culture of professionalism and accountability with a focus on compliant HR practices and policies What we need from you: At least 3 years of experience in culinary/kitchen leadership and casual dining Excellent food & beverage knowledge and proven passion for culinary excellence and exceeding guest expectations Experience in training and developing Back of House Team members Ability to communicate in a direct, respectful, and transparent manner across all teams Understanding of Microsoft Office applications (Excel, Word, Outlook, etc.) Certification in a Hospitality-related field, or equivalent, preferred English fluency and additional languages preferred, but not required What you'll get from us: At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As a Cafe Chef, you'll enjoy: Competitive pay and bonus potential : Annual compensation of $80,000 - $85,000 plus eligibility for a performance-based bonus, with consideration for your experience and impact Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care Time to recharge: Generous paid time off and paid parental leave to support life outside of work Investing in your future: A matched 401(k) plan to help you grow long-term savings Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services. Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship Dining Credit : An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones Convenience & flexibility: Pre-tax commuter benefits for transit and parking Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality. Putting Enlightened Hospitality into Practice Integral to our culture are our six behaviors. Our behaviors guide how we work together. We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong Turn over the rocks and always be connecting dots to build uplifting experiences and relationships Center the salt shaker with an unwavering commitment to excellence and the values that matter most Write a great next chapter. The road to success is paved with mistakes well-handled Bring a charitable assumption and err on the side of generosity Leave our campsite better than we found it; always responsible for the impact of our wake *The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. #WORKWITHUS

Job description Are you looking for a Part-Time Temporary Job utilizing your chef skills without working nights and weekends? We are seeking an enthusiastic individual to join our Primrose family as our temporary chef! is available to start immediately and runs for two months. Hours are 8 AM to 3 PM - Monday through Friday Utilize your creativity and cooking skills preparing and serving meals for our students. Required Skills: Ability to provide a safe, clean, healthy food service environment. Ability to prepare meals to a large group. Ability to follow Primrose pre-planned menus on an 8 week cycle Assist in the purchasing and maintenance of food and materials needed to promote children's health and well-being. Maintain a keen awareness of children who have allergies and food restrictions (nut free environment) ServeSafe certification is preferred but not required. Compensation & Benefits: Competitive compensation Quarterly Bonus (performance based) Christmas Bonus Paid Snow Days and delayed openings Paid Certifications (including ServSafe/CPR/1st Aid) Primrose branded shirts provided MLBC

Job DescriptionBenefits: Company parties Competitive salary Flexible schedule Opportunity for advancement Full-Time Caregiver in Herndon, VA Flexible Shifts | Supportive Team | Herndon "A care beyond care" Company Description: Decena Home Care, LLC is a compassionate care provider dedicated to enhancing the quality of life for individuals in Northern Virginia, D.C, and Maryland. We offer a comprehensive range of personalized services, including homemaker assistance, private duty care, companionship, 24-hour/overnight care, travel companion support, and palliative care. Our goal is to empower our clients to live independently and with dignity in their own homes. Role Description: This is a full-time on-site role for a Caregiver. As a Caregiver, your day-to-day tasks will include the following: Homemaker - grocery shopping, running errands, light housekeeping, cooking, meal preparation, laundry and ironing Private duty care - medication reminders, bathing and oral hygiene assistance, toileting assistance including incontinence care, dressing, and grooming Companionship - engaging in activities such as conversation, reading, and games, taking walks, and safety supervision Travel Companion - drive and assist clients during trips while providing safety supervision 24 Hour / Overnight care - includes all services mentioned as well as assistance with morning and evening routine and tuck-in before bed time Palliative care - pain management, symptom management, and emotional support. Meal Preparation- Able to cook Chinese food This role requires working on-site in our client's home located in Herndon, VA. *U.S. work authorization is required. Sponsorship for employment visas is NOT available.* Qualifications: Experience as a Caregiver (at least 2 years preferred)but a big heart matters most. Proof of eligibility to work in the U.S. (Example: Passport or Driver's License and Social Security Card) Ability to provide personal care assistance, including bathing, grooming, and toileting Strength to assist transfers or lift up to 50 lbs. when needed Experience with medication reminders and monitoring vital signs Excellent communication and interpersonal skills Ability to provide companionship and engage clients in activities Reliability and punctuality, flexible hours preferred Valid driver's license or reliable transportation to and from assignments Chest X-ray or PPD Skin Test (with negative results) Valid CPR and First Aid certification CNA/PCA/HHA Certification Ready to Make a Daily Difference? If youre patient, reliable, and eager to brighten someones day, click Apply Now. Join a home-care agency where caregivers feel valuedand seniors feel at home.

Job Description Sherwood Gourmet in Alexandria, VA is looking for one chef to join our 12 person strong team. Our ideal candidate is self-driven, ambitious, and hard-working. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Experience as a chef is a plus We are looking forward to hearing from you.

Job Description The Task Force Executive Chef at Lemontree Healthcare is a culinary professional who steps into temporary roles at hospitals to provide leadership and support during transitions, staff shortages or special events. They are highly experienced, adaptable, capable of managing kitchen operations, ensuring food quality and maintaining efficiency under pressure. This role requires strong leadership, problem-solving skills and the ability to quickly integrate into different kitchen environments. This position is project based and on an as needed basis. This position requires travel to project location. Once the project is complete the position will be closed. They are responsible for overseeing all kitchen operations, ensuring the preparation and delivery of high-quality, nutritious meals that meet the dietary needs of patients, staff, and visitor. The Executive Chef leads menu planning, meal preparation, food safety practices, and kitchen staff management while maintaining high standards of food quality, presentation, and patient satisfaction. This leadership position works closely with dietitians and medical teams to develop menus that cater to specialized diets and food preferences in a healthcare setting. This position is project based and on an as needed basis. This position requires travel to project. Once the project is complete the position will be closed. Key Responsibilities: 1. Menu Planning and Meal Preparation: Develop and oversee the preparation of meals for patients, staff, and visitors, adhering to nutritional guidelines and dietary needs. Collaborate with dietitians and clinical teams to plan menus for therapeutic diets (e.g., diabetic, low-sodium, gluten-free) and patient preferences. Ensure meals are nutritious, well-balanced, and appealing, with appropriate portions and ingredients. Supervise meal preparation and ensure that food quality, taste, and presentation meet Lemontree Healthcare's standards. 2. Food Safety and Sanitation: Maintain strict adherence to food safety and sanitation standards in compliance with all local, state, and federal regulations. Oversee the proper storage, handling, and preparation of food to ensure safety and prevent contamination. Monitor the cleanliness of kitchen facilities and equipment, conducting regular inspections to ensure compliance with health and safety guidelines. Implement and enforce protocols for kitchen cleanliness, waste reduction, and safe handling of food. 3. Staff Supervision and Development: Lead, manage, and mentor the kitchen team, including cooks, food prep staff, and dishwashers, ensuring high levels of performance and professionalism. Provide training on food preparation, kitchen safety, customer service, and operational procedures. Schedule and supervise kitchen shifts, ensuring adequate staffing to meet meal service demands. Conduct performance evaluations, provide constructive feedback, and support staff development to enhance culinary skills and efficiency. 4. Inventory and Supply Management: Oversee inventory management, including tracking food supplies, ordering ingredients, and ensuring proper storage and rotation of stock. Work with the Food and Nutrition Manager to maintain cost-effective purchasing and ensure the kitchen remains within budget. Monitor inventory levels, minimizing food waste while ensuring all necessary supplies are available for meal preparation. Maintain accurate records of food orders, inventory usage, and expenses. 5. Collaboration and Communication: Work closely with the Food and Nutrition Manager, dietary staff, and clinical teams to ensure meals align with patient health and dietary requirements. Collaborate with other departments to ensure smooth coordination of meal delivery, including patient services and food delivery teams. Address patient or staff feedback regarding food quality, meal preferences, or dietary modifications, ensuring prompt resolution. 6. Quality Control and Performance Monitoring: Conduct regular tastings and evaluations of food to ensure consistency, taste, and visual appeal. Monitor portion control to meet nutritional standards while avoiding food waste. Analyze patient feedback, conduct surveys, and implement improvements in meal offerings and service based on patient satisfaction. 7. Budgeting and Cost Management: Assist in managing the kitchen's food budget, ensuring efficient use of resources and keeping food costs within limits. Identify opportunities for cost-saving measures without compromising quality. Control portion sizes and food usage to maintain cost efficiency while delivering high-quality meals. Qualifications: Education and Experience: High school diploma or equivalent required; Culinary Arts degree or certification from an accredited institution preferred. Minimum of 5-7 years of culinary experience, with at least 3-5 years in an executive chef or leadership role, preferably in a healthcare or institutional food service setting. Experience with special dietary needs, therapeutic meal planning, and managing food service operations in a healthcare environment is highly desirable. Skills and Competencies: Strong leadership and team management skills, with the ability to motivate, develop, and supervise kitchen staff. Excellent communication and interpersonal skills, with a focus on collaboration and patient satisfaction. Comprehensive knowledge of food safety standards, nutrition guidelines, and therapeutic diets. Strong organizational and time management abilities, capable of overseeing multiple tasks and ensuring efficient kitchen operations. Proficiency in inventory management, budgeting, and cost control. Strong problem-solving skills, with the ability to handle patient dietary requests and food-related concerns efficiently. Working Conditions: Full-time position with hours that may include evenings, weekends, and holidays based on the meal service schedule. Work performed in a kitchen environment, including standing for extended periods, lifting, and moving food items. Occasional exposure to heat, steam, and cleaning chemicals as part of food preparation and kitchen maintenance. Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Easterseals are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience, and suitability.

Employment Type: Part-Time, Onsite Segment: Dining & Events State: Virginia (US-VA) The Role at a glance: We are looking to add a skilled, experienced Event Chef to our Design Cuisine Event team in the Arlington, VA/DC area! As an Event Chef, you will have the opportunity to lead meal service and a talented kitchen staff for a variety of events. Enjoy weekly pay, flexible schedules, growth opportunities & competitive pay! What you'll be doing: Training kitchen staff as needed. Ensuring that kitchen has correct stock for event menu. Participating in all aspects of food preparation. Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations. What we're looking for: Must-haves: At least three years' relevant experience. Superior knowledge of food preparation and kitchen safety. Excellent leadership skills. Strong communication skills, both written and verbal. Nice-to-haves: Prior experience in a leadership or supervisory role. Where you'll be working: Design Cuisine Events More about us: Our Benefits: Weekly Paycheck Flexible Schedules Growth Opportunities Competitive Pay #indeedelior #LI-GW1 About Design Cuisine: Located in the Washington, DC area, Design Cuisine offers catering and business dining services to clients across the city. With our nation's historic capital as a backdrop, Design Cuisine creates unforgettable dining experiences every day. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description We are hiring immediately for a full time CHEF position. Note: online applications accepted only. Schedule: Full time schedule; days and hours may vary. Daytime, weekend, and some PM shifts are required. More details upon interview. Requirement: Prior experience in culinary, leadership, supervisory, and customer service roles is required. *Internal Employee Referral Bonus Available Pay Range: $23.00 per hour to $25.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1469700. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1469700 [[req_classification]]

Role OverviewCreating solutions for everything from dining and nutrition to facilities maintenance and rehabilitative services, Sodexo partners with government agencies and military organizations to improve people's quality of life and make a positive impact. Sodexo Government is seeking a Deli/Bakery Manager for DECA (Defense Commissary Agency) at Bolling Air Force Base located in Washington, DC. The Deli/Bakery Manager will be managing the operations of a small deli / bakery. Knowledge of deli / bakery operations, including merchandising, ordering and customer service is essential.

CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Benefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Position Summary: The Nothing Bundt Cakes (NbC) Assistant Bakery Manager works alongside the Bakery Manager and team members to create the highest-quality cakes, a warm, welcoming environment and a superior guest experience. The Assistant Bakery Manager shares in team leadership and collaborates with the Bakery Manager in driving sales and profitability, executing day-to-day responsibilities and ensuring that all aspects of the bakery operation comply with NbC standards. This role serves as an important carrier of the NbC culture to reinforce core values and bring our brand to life for our team members and guests. Accountabilities/Duties: Prioritizes the guest experience, models superior guest engagement and fosters a positive work environment. Partners with the Bakery Manager in leading all aspects of the guest experience, cake production, brand and merchandise presentation, work environment, P&L management and inventory control. Supports the Bakery Manager in recruiting, selecting and training team members, directing daily work responsibilities, and providing performance feedback and coaching. Ensures NbC product, service, bakery environment and visual merchandising standards are consistently upheld and that all bakery operations adhere to food and health safety standards and NbC policies and procedures. Assists the Bakery Manager in executing operational and administrative responsibilities, which may include cake production plans, productivity goal setting, team scheduling, supply ordering, sales and labor reporting, basic accounting and expense control procedures, and payroll processing. Leads and co-manages special-order fulfillment via web and email for individual guests and corporate accounts as well as large, complex orders and deliveries. Facilitates the opening and closing of the bakery, including cash-drawer balancing and bank deposits. Contributes to marketing strategy execution in the local community by helping to coordinate and participating in special, brand-building events. Maintains hands-on knowledge of all bakery roles and steps in regularly to perform various responsibilities as business needs dictate. Assists Lead Operator with other duties as assigned such as but not limited to: order fulfilment, weekly sales productivity goals, hiring and performance management, team schedules, inventory par levels, co-managing controllable expenses and administrative functions. Exemplifies leadership competencies, leads by example, directs staff appropriately in their duties, clocks-in/clock-out staff and coaches as necessary. Performs other duties and responsibilities as assigned. Core Values and Leadership Competencies: Servant's Heart o Goes above and beyond to support and develop the team and create a superior guest experience. o Keeps the good of the team and guest ahead of personal interests or gain. o Leads by example and displays humility and empathy for others. Spirit of a Champion o Demonstrates an intense drive, a commitment to excellence and a passion to succeed. o Seizes 100% ownership of responsibilities, with zero excuses for issues within direct control. o Operates with a sense of urgency, exercises sound judgment and seeks feedback to improve performance. Genuine Connections o Projects warmth, enthusiasm and optimism that attracts and energizes others. o Builds positive, productive relationships and communicates often and openly. o Serves as a strong Cake Celebrity/Brand Ambassador in the local community. Knowledge, Skills and Abilities:o Demonstrates an unwavering guest focus and strong interpersonal skills, with the ability to engage, empower and motivate a team and communicate effectively in both oral and written form. o Has the ability to delegate tasks, communicate clear expectations, direct others' work and manage performance. o Is highly organized and resourceful, can balance multiple priorities and demonstrates strong follow-up skills. o Possesses strong problem-solving skills, with the ability to accurately assess situations and identify issues, develop possible solutions and take the appropriate courses of action. o Demonstrates strong learning agility, with a passion to grow and excel. Education, Certifications and Work Experience Requirements: High school diploma or GED; post-secondary education is a plus. 1-5 years of guest-facing experience in a retail, restaurant or foodservice environment, preferably in a lead role with progressive managerial responsibilities. Demonstrated success creating a superior guest experience and coaching others to do the same, training new team members, directing the work of others, and achieving productivity goals. Foodservice safety training certificate (i.e. ServSafe required or to obtain within 30 days of employment). Basic proficiency in Microsoft Word, Excel and Outlook, with comfort in learning new technologies. Work Availability: Must have the flexibility to work various shifts, including early mornings, evenings, weekends and holidays, based on changing business demands. Compensation: $49,000.00 - $53,000.00 per year Join Our Growing Family From “Happy Birthday” to “Just Because,” Nothing Bundt Cakes is committed to bringing joy to our guests and our communities and helping make every celebration sweeter! Each bakery offers a warm and welcoming work environment with team members who embody this joy-filled brand and possess a Servant's Heart, the Spirit of a Champion and the ability to make Genuine Connections. With over 500 bakery locations in 40+ U.S states and in Canada, there's plenty of opportunity to join our family! Click here to learn more about Nothing Bundt Cakes . Employees at a franchised Nothing Bundt Cakes bakery location are employed by the franchise owner/operator and are not employees of Nothing Bundt Cakes Corporate (the franchisor). All inquiries about employment should be directed to the franchise owner/operator and not to Nothing Bundt Cakes Corporate. Each franchise owner/operator is responsible for ensuring compliance with local, state and federal law. California Applicant Privacy Policy

This is a once in a lifetime opportunity for a culinary professional to join a renowned and prestigious group in Central North Carolina. Relocation provided. This position requires a senior level culinary skillset and has a salary budget up to $160,000 annually. The venue is a combination of high end banquets, catering and freestanding restaurant operations. The ideal chef will have a high-end background and currently be in the $100K+ income bracket commensurate with the level of responsibility. This opportunity will require culinary experience with F&B revenues above $10M from premium segments and/or brands. The venue is located in a prestigious area in central NC, parent company operates high end restaurants and hotel operations. This is considered a senior, high profile, high visibility position and will be compensated accordingly. Full benefits/vacation/PTO provided. Relocation, salary budget up to $160,000 To learn more about this opportunity please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality