Food Quality jobs near me - 108 jobs

Bibibop Operations Leader At Bibibop, we blend bold Korean flavors with fresh, healthy ingredients to create a unique dining experience that our guests love. Since our beginning in 2013 in Columbus, Ohio, we've expanded rapidly across the country while remaining true to our mission of promoting WELL B•ING in every community. We're now seeking a dedicated and driven leader to join our team as an Operations Leader! Why Choose Bibibop? Being an Operations Leader at Bibibop is more than just a job-it's an opportunity to lead, mentor, and elevate a team. In this role, you'll collaborate with the General Manager to ensure smooth daily operations, deliver exceptional guest experiences, and contribute to the overall success of the restaurant. This is your chance to build a fulfilling career with a company that values your leadership and growth. What We Offer: Leadership Development-We invest in your growth as a leader. Semi-annual Reviews-Opportunities for wage increases and promotions. Free Meals-Enjoy healthy, delicious meals during your shifts and discounts outside of work. Flexible hours - That fit your schedule. Community Engagement-Opportunities to give back through community service. Benefits Package-401(k) matching, health, dental, paid time off (after 1 year), vision insurance, life and disability insurance and EAP. Competitive pay with opportunities for growth, plus the ability to earn tips. What We're Looking For: Strong Leadership Skills-An ability to inspire, coach, and lead a team to success. Operational Expertise-Experience managing daily operations in a fast-paced environment. Guest-Centric Mindset-A passion for delivering outstanding guest experiences. Adaptability & Problem-Solving-Comfort with handling challenges and making quick decisions. Attention to Detail-A focus on maintaining the highest standards in quality and service. Dependability-A commitment to consistency and excellence in every shift. Excellent Communication-Strong interpersonal skills to effectively manage and mentor staff. Schedule Flexibility-Willingness to work evenings, weekends, and holidays as needed. Key Responsibilities: Support the General Manager in overseeing all aspects of restaurant operations. Lead and motivate team members to deliver Bibibop's signature service and quality. Manage scheduling, inventory, and operational processes to ensure smooth and efficient operations. Uphold company policies, procedures, and health/safety standards. Address guest feedback with professionalism, ensuring a positive resolution. Assist in training and developing team members to reach their full potential. Maintain a clean, organized, and safe work environment. Ensure consistent food quality, preparation, and presentation. Requirements: Must be at least 18 years old. Two years of experience in a management or leadership role within a restaurant or retail environment preferred. Ability to stand for long periods and lift up to 50 lbs. Must have authorization to work in the U.S. Are YOU ready to be part of something special? Apply now and start your rewarding career with Bibibop Asian Grill today! Depending on your skillset, years of experience, and leadership level, you may also be considered for the Team Leader role, which will be assessed during the hiring process. Bibibop is committed to providing reasonable accommodations to qualified individuals with disabilities in the application process and throughout employment, as required by applicable law. If you require assistance or accommodation, please inform us so we can ensure your needs are met. We are proud to be an Equal Opportunity Employer and do not discriminate based on race, color, religion, gender, sexual orientation, national origin, disability, veteran status, or any other protected characteristic under applicable law. Valid Driver's License Required

PREP CREWMEMBER STARTING SALARY AND BENEFITS Starting Salary: $15.00/hr (including tips) Benefits: Great Environment - At Roots, we pride ourselves on having a fun, lighthearted, and supportive environment in which people can thrive. Growth Opportunities - We're growing fast and this means tons of room to grow with us, in and out of the restaurant. Good Food - You will always have tasty food around you that you and your friends can enjoy at free and discounted prices. Flexible Schedule - Writing a weekly schedule, we will do our best to help you achieve work-life balance. We also offer paid parental leave, as well as paid sick leave. We also offer paid sick leave to all employees, regardless of status. Medical, Dental, Vision, LTD, and Life Benefits - After 30 days of full-time work, we're happy to extend our health, dental, vision, and LTD plans to you to help take care of your medical needs. For a full-time single employee, we provide healthcare for as low as $20/paycheck. We also provide a $10,000 life insurance benefit, at no cost to you. Extra Pay - In addition to base pay, employees share in the following extra earning opportunities: Tips: All tips are pooled among all hourly employees. They're paid out biweekly, and usually boost base pay by more than $2/hr. Quarterly Profit-Share: Each full time employee shares in the profits created by Roots. The profit-share is paid quarterly, based on restaurant and company performance. Depending on company performance, the profit-share can equal as much as 10% of quarterly employee pay, paid in one lump sum after each quarter. 401(K): All employees have the option to save for the future through a company 401(K). Want to start saving? We pay a 50% bonus on all profit-share funds that are committed to our 401(K). HUMANS WE LOVE Roots is passionate about making healthy food taste awesome. We strive to empower people through natural food and believe in the potential of humans to do great things. We believe that great food can fuel any lifestyle--whether you choose to participate in a Netflix marathon or an actual marathon. Roots is growing fast, hiring tons of new crew members, and promoting from within as often as possible! With this growth comes many new challenges, roles, and opportunities. The sky is really the limit if you are someone who is always looking for new mountains to climb. At Roots, we're looking for friendly and enthusiastic humans who collaborate phenomenally with others. We want to be around people who persevere, take pride in the work they do, and seek to understand and support those around them. These types of people make Roots an amazing place to work and can succeed in our fast-paced, highly communicative, and team-oriented environment. THE ROLE As a member of our prep crew, you will be responsible for prepping delicious food each day. You will work the prep stations and collaborate with your back of house crew and Kitchen Leader to make sure all the food we need is prepped and our kitchen is spotless and organized at all times. THE RESPONSIBILITIES Follow proper food handling methods Maintain clean and sanitary work station Prepare delicious food, day-in and day-out Maintain positive and cheerful attitude during all shifts Report to Kitchen Leader with any food quality concerns Follow all recipes and instructions, with guidance from the Kitchen Manager Lift and transport moderately heavy food items and kitchen equipment, as needed Ready to join our crew? Apply online today! Supplemental pay Tips Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) Referral program Employee discount Profit sharing Disability insurance

Requirements Primary: Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge. Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Count money and make bank deposits. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation or food subsidies. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance. Be knowledgeable of restaurant policies regarding personnel Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Continually strive to develop staff in all areas of managerial and professional development. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess staffing needs and recruit staff. Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable. Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental: Monitor employee and guest activities to ensure liquor regulations are obeyed. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Create specialty dishes and develop recipes to be used in dining facilities. Establish and enforce nutritional standards for dining establishments, based on accepted industry standards. Take dining reservations. Tools & Technology: Cash registers, Point-of-sale terminals, POS software, and workstations. Personal computers, tablets, smart phones and/or handheld devices. Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications. Compensation and Benefits: Quarterly profit-sharing bonus program with senior leadership and management teams. Tipped Compensation for excellent service provided. Employee Discounts on food and beverages. Health and Life insurance coverage. 401K with Employer Match for long-term savings. Paid Time Off for rest and personal time. Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager.

Job DescriptionDescription: Shift Supervisor - JT's Pizza & Pub Reports To: Kitchen Manager (KM) / Assistant General Manager (AGM) Type: Full-Time Compensation: Competitive, based on experience + growth opportunities About JT's Pizza & Pub At JT's Pizza & Pub, we're passionate about great food, warm hospitality, and a team environment built on respect, accountability, and fun. As a locally owned restaurant, we take pride in serving our community with scratch-made dishes and a genuine dining experience that keeps guests coming back. We're looking for a Shift Supervisor to help lead our shift specific operations. This role is essential to maintaining JT's high standards of food quality, safety, and consistency while ensuring efficient daily operations and supporting the success of our team. Position Overview The Shift Supervisor plays a key role in overseeing kitchen operations, ensuring food safety compliance, maintaining cleanliness, and promoting effective communication among team members. This position requires a hands-on leader with comprehensive knowledge of all kitchen stations, cooking methods, and operational procedures. What You'll Do Maintain complete knowledge of all BOH stations, cooking methods, recipes, and storage procedures. Serve as the primary point of contact in the absence of the Kitchen Manager. Task Management Assign tasks during downtime to maintain workflow and productivity. Complete prep lists and maintain accurate cooling, dish, and fryer logs. Procedural Adherence Execute opening and closing procedures with precision. Ensure compliance with all food safety and sanitation standards. Maintain a clean, organized, and safe kitchen environment at all times. Communication & Team Leadership Foster open, honest communication with management and team members. Hold staff accountable for performance while promoting teamwork and problem-solving. Lead by example, upholding JT's Core Values in all interactions. Administrative Support Assist with ordering, scheduling, and managing labor goals to achieve operational efficiency. Support the Kitchen Manager in implementing systems that improve productivity and consistency. Qualifications Previous experience in a supervisory or lead cook role within a restaurant or food service environment preferred. Strong knowledge of food preparation, cooking techniques, and kitchen equipment. Proven leadership and communication skills with the ability to mentor and motivate staff. Excellent organizational and problem-solving abilities. Ability to thrive in a fast-paced, team-oriented environment. Alignment with JT's Pizza & Pub Core Values and commitment to upholding company standards. Physical Requirements Ability to stand, bend, and lift for extended periods. Must be able to lift up to 50 lbs. Comfortable working in a fast-paced, high-energy kitchen environment. Benefits & Perks Competitive pay based on experience Growth and advancement opportunities within the company Employee benefits package including medical, dental, vision 401(k) plan Meal discounts Flexible scheduling Supportive and team-oriented workplace culture Join the JT's Family If you're a motivated, reliable leader who takes pride in great food, teamwork, and operational excellence, we'd love to hear from you. Apply today and take the next step in your hospitality career with JT's Pizza & Pub! Requirements:

Connecticut Children's is the only health system in Connecticut that is 100% dedicated to children. Established on a legacy that spans more than 100 years, Connecticut Children's offers personalized medical care in more than 30 pediatric specialties across Connecticut and in two other states. Our transformational growth establishes us as a destination for specialized medicine and enables us to reach more children in locations that are closer to home. Our breakthrough research, superior education and training, innovative community partnerships, and commitment to diversity, equity and inclusion provide a welcoming and inspiring environment for our patients, families and team members. At Connecticut Children's, treating children isn't just our job - it's our passion. As a leading children's health system experiencing steady growth, we're excited to expand our team with exceptional team members who share our vision of transforming children's health and well-being as one team. With limited supervision, the Program Coordinator 1 manages and coordinates program operations and processes and provides administrative and operational support to one or more designated educational training programs. This position identifies and resolves issues of limited scope within own work area using guidelines and standards. Works collaboratively with the senior program coordinator to assure compliance with all objectives and regulatory requirements for all programs. The program coordinator's primary duty is providing administrative oversight directly related to academic instruction or training in an educational establishment or department or subdivision of that establishment. The program coordinator will act for and makes decisions on behalf of the Program Director as such authority is delegated and as is consistent with accrediting body guidelines. Education Required: Bachelor's degree in a related field. Experience Required: Four (4) years relevant administrative experience. An equivalent combination of education and experience may be substituted for the degree and years requirement. Position Specific Job Education and/or Experience Prior coordination experience in academic or hospital setting with a medical education or training program preferred LICENSE and/or CERTIFICATION REQUIRED Position Specific Job License and/or Certification Required None KNOWLEDGE, SKILLS AND ABILITIES REQUIRED KNOWLEDGE OF: Knowledge of applicable program rules and regulations Institution and University procedures for coordinating program activities Considerable knowledge of proper grammar, punctuation and spelling; Budgeting and financial planning Medical/technical terminology Microsoft Office and related software applications SKILLS: Planning and organization Developing and maintaining effective and appropriate working relationships Critical thinking, problem solving and analysis Providing general program support Interpersonal and diplomatic communication with constituents data management skills ABILITY TO: Communicate effectively through both oral and written means Perform and coordinate administrative functions Respect diversity and work collaboratively with individuals of diverse cultural, social and educational backgrounds Maintain the confidentiality of information and professional boundaries Perform multi-step processing, troubleshooting, and data reconciliation Work independently to analyze available information and present such information effectively to management Work Environment: The Program Coordinator 1 will work in a combination clinical and non-clinical work environment. This position may require travel between the main hospital campus, 10 Columbus campus and various Connecticut Children's satellite offices within Greater Hartford County. Annual travel to regional and/or national conferences for professional development may be required. Remote work may be required. Maintains necessary paperwork, records, and files required to support the program. May share scheduling responsibilities with Chief Residents (as applicable per program). Advises learners regarding program requirements. Explains program policies, procedures, and requirements. Directs the workflow and supervises the necessary administrative paperwork, records, complex filing systems to support a program, including fiscal, personnel and learner records. Plans, coordinates, and executes outreach programs, conferences, meetings, seminars and events to include space, food, publicity, travel, and other technical and administrative logistics Delivers educational program content through regular presentations, outreach activities, and educational material. Reviews records and data for accuracy and resolves administrative and logistical problems and transactions collaborating with other team members, state/federal/international agencies and institutions, as appropriate, to identify errors and make corrections. Prepares analyses and recommendations for administrative decision-making. Represents the program director to other hospital and/or university offices, the public or outside agencies in matters of administrative consequence. Compiles data and prepares reports used to monitor or assess program activities and requirements or project future needs. Prepares budget summaries and long-range budget projections; arranges for international fiscal transactions as required Maintains records and prepares necessary reports. Stays abreast of changes to Institutional and University policies and procedures and provides education and outreach in regards to policies. Performs related work as required.

Are you a visionary culinary leader with a passion for creating unforgettable dining experiences? We're seeking an inspiring Executive Chef at CUT132 to lead our kitchen with creativity, precision, and a commitment to excellence. As the Executive Chef, you will be the driving force behind our culinary identity-developing innovative, high-quality comfort food menus that reflect the soul of our restaurant. Your leadership will guide a talented kitchen team, ensuring each dish meets the highest standards of flavor, presentation, and consistency. Responsibilities * Develop and create innovative and high-quality comfort food menus that reflect the restaurant's concept. * Oversee and lead the kitchen team, providing mentorship, training, and performance evaluations. * Ensure food quality, taste, presentation, and consistency meet the highest culinary standards. * Manage kitchen operations, including inventory, ordering, and controlling food costs. * Adhere to food safety and sanitation guidelines to maintain a clean and organized kitchen. * Requires 50-55 hours per week, including evenings and weekends as business needs dictate. Qualifications * Experience in a leadership position in a fast-paced restaurant * Experience as an executive chef * Ability to stand and walk for extended periods (up to 10-12 hours per shift), especially during meal prep and service. * Ability to lift, carry, push, and pull up to 50 pounds (e.g., bulk food items, equipment, inventory). * Frequent bending, stooping, reaching, and twisting during food preparation and equipment handling. * Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery. * Ability to work in hot, humid, and fast-paced kitchen environments. * Must be able to taste and smell food to ensure quality and consistency. * Visual acuity to monitor food presentation, cleanliness, and safety standards. * Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus. * Ability to communicate clearly in a noisy kitchen environment. * May require climbing ladders or using step stools to access upper storage or equipment. Competitive Benefits: * Health/Dental/Vision coverage * Paid Time Off * 401(k) with company match * Short and Long-Term Disability * Tuition Reimbursement * Employee Referral Program * Pet Insurance * Discounts: Hotels, Travel, Tickets, Restaurants * Eligibility for discounted meal plan at HBCU client locations Who We Are: Join the team at Cut 132, a high-class steak restaurant that dares to be different with a modern spin on everything from steaks to sides, drinks to dessert, while honoring the great tradition of American steakhouses. Whether you're here for a quick drink at the marble bar or settling in for a full evening, the energy, flavors, and flair will keep you coming back for more. Thompson Hospitality is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. ************************************ We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.

Kitchen Manager High-Volume, Upscale Dining (Client Confidential) We're partnering with a globally recognized hospitality group known for blending high-end culinary artistry with an electric dining atmosphere. They're looking for a seasoned Kitchen Manager who thrives in fast-paced environments and has a passion for team development, operational precision, and culinary excellence. This role offers the rare chance to lead in a premium, high-energy setting while building your career within an expanding international brand. Why You'll Want This Opportunity: Exceptional Compensation Package: Up to 15% of base salary in performance-based bonuses Additional $16,000/year in monthly kicker bonuses Comprehensive Benefits: Medical, Dental, Vision Insurance Life & Disability Coverage Accident, Critical Illness, and Hospital Indemnity Plans Traditional & Roth 401(k) Lifestyle & Wellness Perks: Complimentary or discounted meals onsite Paid Time Off + Paid Sick Leave (based on local/state laws) Commuter Benefits and Dependent Care Support Employee Assistance Program (EAP) Growth-Oriented Culture: Career development programs and leadership training Long-term growth with a high-profile, expanding global brand Opportunities to work across locations or launch new openings The Role: As Kitchen Manager, you'll lead all back-of-house operations - from team performance and food quality to cost controls and guest interaction. You'll play a vital role in menu execution, culture-building, and operational excellence while ensuring the kitchen delivers on brand standards at every level. Core Responsibilities: Culinary Execution Oversee daily culinary operations and kitchen workflow Expedite service and execute all line positions when needed Lead daily line checks to ensure accuracy, freshness, and quality Contribute to menu creativity through seasonal specials and event menus Team Leadership Train, mentor, and inspire BOH staff to perform at a high level Oversee weekly scheduling and labor planning Lead monthly team meetings focused on growth, goals, and feedback Support ongoing performance development through coaching and hands-on leadership Financial & Operational Oversight Maintain food cost, inventory, and labor budgets Reduce waste through portion control and efficient kitchen systems Collaborate with purchasing to ensure availability of premium ingredients Ensure compliance with food safety protocols and corporate standards Guest Experience & Brand Ambassadorship Engage directly with guests, VIPs, and partners to elevate the dining experience Partner with marketing/event teams on menu development and promotions Represent the brand at media events, community partnerships, or restaurant openings What You Bring: 5+ years in an Executive Chef or senior kitchen leadership role within an upscale, high-volume environment Strong leadership presence and ability to inspire diverse kitchen teams Expertise in food cost management, inventory controls, and BOH operations Passion for culinary innovation and service consistency Hands-on approach with the ability to work the line as needed SERV Safe Certification or equivalent Proficiency with POS and inventory systems Ready to Lead a Kitchen at the Top of Its Game? If you're a hands-on culinary leader ready to step into a high-impact, high-reward role, this is your chance to make your mark with one of the most dynamic restaurant brands in the world.

Who we are: CCOF advances organic agriculture for a healthy world. We advocate on behalf of our members for organic policies, support the growth of organic through education and grants, and provide organic certification that is personal and accessible. CCOF is a nonprofit organization governed by the people who grow and make our food. Founded in California over 50 years ago, our roots now span the breadth of North America, and our presence is internationally recognized. We are supported by an organic family of farmers, ranchers, processors, retailers, consumers, and policymakers. Together, we work to realize a future where organic is the norm. Position Summary: CCOF is seeking an Inspection Operations Supervisor who manages a steady and timely pace of inspections across farm, handler, and livestock operations throughout the year. The Inspection Operations Supervisor is responsible for assigning qualified inspectors and ensuring all inspections comply with USDA organic requirements. If you're passionate about organic agriculture and ready to make a meaningful impact, we encourage you to apply. Step into a leadership role where you'll join a dynamic and mission-driven team that collaborates to support inspectors and ensure client needs are met. Your guidance will help streamline operations, foster team success, and make a lasting impact on organic integrity. The Inspection Operations Supervisor works with a team of three or more other Inspection Operations Supervisors to coordinate approximately 6000 inspections annually for about 4000 clients. This position does not include on-site inspections of certified organic operations or other regular field work. The Inspection Operations Supervisor may have periodic opportunities to perform in-field inspector evaluations during organic inspections. This is a full-time, exempt position that reports to the CCOF Inspection Operations Manager. This is a United States-based remote position. Initial phone interviews are scheduled to begin November 3, 2025 Essential Responsibilities: Assign organic inspections to inspectors using the Intact database, meeting internal inspection completion goals, and maintaining compliance with USDA organic inspection requirements. Supervise and support 8 to12 inspectors. Monitor overall inspection completion rates using the Intact database, ensuring timely submission of inspections reports. Specific duties Inspection Assignment Monitor CCOF's Intact database portal for inspection-related action items and ensure timely resolution of those items. Create and assign inspection orders for new clients, as well as for existing clients requiring additional inspections. Provide written and verbal inspection instructions for inspectors. Provide Inspection Fee estimates for new applicants. Ensure efficient use of inspector resources including travel expenses. Track status of inspection assignments and communicate with inspectors regarding late inspections or other scheduling needs. Address client inquiries about inspection scheduling and inspection complaints. Inspector Supervision Act as the main point of contact for 8-12 direct reports. Provide direct support to inspectors via email, phone, and web meetings regarding inspection assignments and CCOF inspection systems, including the Intact database and the MyCCOF inspector web portal. Conduct annual performance evaluations for direct reports, assessing inspection quality, timeliness, professionalism, and timely communication. Oversee direct reports by giving and receiving feedback and addressing performance problems, defining roles and goals, delegating, modeling CCOF's values and imparting our culture to their direct reports, ensuring CCOF remains in compliance with employment laws, and promoting equal opportunities for all staff members. Quality of Inspections and Inspectors Ensure that database and communications records regarding inspections and inspectors are consistent and current. Assist in maintaining CCOF's roster of qualified inspectors through assessment, training, ongoing support, and evaluation of inspectors. Work on special projects as deemed necessary by the Director of Inspection Operations or Chief Certification Officer. Required Qualifications: 5+ years of experience in regulatory compliance to a certification standard or related experience, including professional experience conducting and/or coordinating organic inspections, assigning inspections, supporting inspector performance, and ensuring compliance with USDA organic standards and internal timelines or related experience in regulatory compliance Completion of IOIA Organic Inspector training or equivalent experience, including proficiency in organic certification standards, inspection procedures, and regulatory compliance. Inclusive leadership and management skills. Ability to build relationships and trust with direct reports and team members. Uses coaching, training, and feedback to develop and help direct reports become more effective. Embraces change and sets goals that align with the organization's vision. Proven track record and willingness to navigate difficult conversations with professionalism and empathy. Delegates skillfully by clearly communicating expectations for the outcomes of the work, ensuring team alignment on work plans and processes, checking-in on ongoing work, and creating accountability and opportunities for learning. Holds the team accountable and recognizes areas for professional growth. Strong communications and collaborative teamwork skills. Professional written and verbal communication. Writes clearly with the ability to tailor messages to various audiences including individuals from different backgrounds, sharing context and asking questions to understand others' perspective and fostering effective and engaging interactions. Organizes and shares information effectively. Highly Organized, motivated, and detailed oriented. Understand how to prioritize competing needs and tasks without sacrificing quality. Reliably completes assignments within assigned deadlines. Proactive, self-directed and driven to achieve goals. Asks for help when needed. Helps others prioritize competing needs. Reliably supports direct reports with their assignments. Attention to detail: Notices and fixes errors that others might overlook. Acknowledges mistakes and turns them into learning opportunities. Has a track record of leaving things better than they found them. Critical thinking and problem-solving ability. Solve problems by grasping the subtleties of complex issues and identifying patterns in challenges. Comes up with insightful, pragmatic, equitable, and sustainable ways to tackle common challenges while working autonomously under pressure. Consistency, dependability, and responsiveness. Ability to consistently produce a high standard of work. Meet deadlines and attend meetings and events on time. Responsive to high priority requests and questions. Ability to work within multiple collaborative environments. Versatility in adapting to diverse workgroups, communication styles, and professional interactions. Proficiency in computer skills including Microsoft Word, Excel, Teams, Outlook, and databases programs. Effectively manages emails, creates professional documents, spreadsheets, and maintains accurate database records. Desired Qualifications: Intermediate Spanish language skills to speak fluently, write detailed texts, and deal with complex texts, such as organic certification programs. B.A. or B.S. degree or higher in Agriculture Science, Environmental Science, Organic and Sustainable Food Systems, or related field. One or more years of practical experience in organic agriculture or food systems. Experience with other regulations, such as Regenerative Organic, Food Safety, or other environmental regulatory programs. Experience conducting organic inspections including knowledge of organic certification standards, auditing procedures, and documentation requirements. Operations and logistics experience including inventory control, transportation logistics, and process optimization. Auditor training for food quality production systems or a similar field. Commitment to anti-discrimination and employee well-being. Knowledge and commitment to the principles of anti-discrimination. A willingness to engage in discussions about race, ethnicity, sexual orientation, class, ability, or gender and the ways our identities shape our workplace experiences. Experience working remotely with in-office and remote teams. Supervisory Responsibilities or Key Relationships: This role will be responsible for managing a team of 8-12 direct reports. Physical and Travel Requirements: Ability to travel domestically (about 5 days a year) Prolonged periods sitting or standing at a desk and working on a computer Other duties: Please note this job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Compensation: CCOF takes pride in offering competitive pay and benefits such as superb health plans, 401(k) program, and generous sick/personal and vacation time. The Inspection Operations Supervisor's starting salary range will be $83,000 - $85,000 and will depend on qualifications and experience. Hiring Process: Applications will be accepted until the position is filled. Interested applicants, please submit the following documents: Cover letter summarizing your interest in CCOF and the position, and qualifications Current resume List of three professional references Incomplete applications will not be considered. No phone calls, please. Only short-listed candidates will be contacted. Thank you for your interest. CCOF is an equal opportunity employer. We prioritize community, well-being, and belonging, ensuring that everyone has a chance to contribute, develop and succeed. We encourage people with various talents and experience to apply. Community-building is a core value at CCOF. We are passionate about cultivating and sustaining a work environment where all employees can thrive. We believe every member of our team enriches our culture by exposing us to a broad range of ways to understand and engage with the world.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Regional Vice President - Hospitality and Food Service Operations Location: MA Remote Hours: Full Time Salary Rate: $145,000- $150,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Regional Vice President Job Summary: The Regional Vice President (RVP) provides executive leadership and strategic direction for all financial, operational, and client relationship functions within an assigned food service and hospitality territory. This role is accountable for driving operational excellence, ensuring client satisfaction, and delivering profitable growth. The RVP acts as a strategic business partner to clients and internal stakeholders, leading high-performing teams to deliver exceptional guest experiences and uphold the highest standards of service and quality. Key Responsibilities Financial & Operational Leadership Owns the financial performance and operational success of all hospitality and food service operations within the assigned territory. Partners with the finance team to develop accurate budgets, forecasts, and financial plans that align with company and client objectives. Oversees forecasting processes, ensuring operational units provide precise monthly, quarterly, and annual projections. Ensures compliance with all company financial, operational, and risk management policies. Identifies and implements strategies to enhance profitability and operational efficiency. Client Partnership & Retention Leads all client business reviews, ensuring strong partnerships and long-term retention. Anticipates and fulfills client needs to promote satisfaction, stability, and strategic growth. Focuses on renewals, expansions, and new business opportunities within the hospitality and food service market. Serves as a trusted advisor to clients, driving innovative solutions that improve service quality and overall value. Strategic Growth & Innovation Develops and communicates a long-term strategic plan to achieve growth and strengthen the company's market position within the region. Designs and executes strategies that drive incremental sales, organic growth, and market penetration. Encourages a culture of creativity and innovation across all operations to enhance the client and guest experience. Oversees the rollout of new company initiatives, ensuring alignment with brand standards and operational capabilities. Leadership Development & Talent Management Promotes and reinforces the company's culture, values, and hospitality standards throughout all levels of management. Leads recruitment, selection, and onboarding for new location and regional leaders, ensuring the right talent is in place. Develops leadership succession plans and ensures ongoing development opportunities for future leaders. Builds a high-performance culture that encourages accountability, collaboration, and continuous improvement. Operational Excellence & Brand Standards Ensures all operations consistently deliver outstanding food quality, presentation, and hospitality service. Monitors compliance with health, safety, and sanitation standards across all units. Champions company initiatives and ensures consistent execution of operational policies and brand expectations. Drives performance improvements through best practices, innovation, and operational excellence. Qualifications Bachelor's degree in Hospitality Management, Business Administration, or a related field. 10+ years of progressive leadership experience in multi-unit food service or hospitality management, with at least 5 years at a senior regional or executive level. Demonstrated success in financial management, strategic planning, and client partnership. Proven ability to lead diverse teams and build strong leadership pipelines. Exceptional communication, negotiation, and presentation skills. Strong analytical mindset with the ability to balance strategic vision and operational execution. Core Competencies Executive Leadership: Inspires and leads teams toward excellence and shared goals. Strategic & Financial Acumen: Skilled in aligning business objectives with financial performance. Client-Centric Mindset: Builds long-term partnerships through trust, innovation, and service excellence. Talent & Culture Development: Invests in people to drive performance and engagement. Operational Excellence: Ensures consistency, quality, and brand integrity across all operations.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Cook 2, you are responsible for the set-up, food preparation, and organization of your workstation, ensuring high standards of food quality and presentation. Your role includes maintaining cleanliness and sanitation, overseeing the production of food and beverage items, and managing the closing and storage processes. You will work closely with Cook 1 and Cook 3 team members, coordinating to ensure smooth kitchen operations and consistent adherence to quality standards. This junior-level position requires understanding of culinary techniques and the ability to take on more complex tasks and responsibilities compared to the Cook 1 role, while supporting the leadership and advanced skills of Cook 3. Reporting Structure Reports to the Kitchen Manager, Sous Chef or Executive Chef Day-to-Day * Responsible for set-up, execution of daily prep, and organization of your workstation. * Prepare and store all food items necessary for your station, adhering to Invited. * Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s). * Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods. * Receive and store goods purchased by kitchen as requested. * Manage items used by others, such as condiments, dressings, salsa, and soups. * Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc. * Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control. * Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products. * May assist in preparing and serving meals tailored to specific dietary needs or restrictions. * May be required to prepare complete meals for small groups or special events. * May take charge of a shift in absence of Sous Chef or Cook 3. * Assist in supervising and instructing Cook 1 and other team members as necessary. * May be responsible for checking supplies and groceries received in work area. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. * Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. * Complete additional duties as assigned by management. Additional Duties * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success. Wear a clean, neat uniform that meets club standards. About You Preferred * High school diploma or equivalent. * A minimum of 4 years of experience in the kitchen environment. * Valid Food Handler Certifications as required by state and city regulations. * Strong communication skills with the ability to follow instructions accurately. Physical Requirements * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment * Kitchen knives (1-5 lbs.) Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule * Attendance requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Leaders at Dewey's get: Great training A company partner who hires, trains, and operates from its Purpose and Value's A structured & organized operations approach Excellent work/life balance with 40-45 hour work weeks Next level benefits including an average of 15 PTO days, 401k Matching, Parental Leave, Tuition/Loan Payback up to $3,000 per year, closed all major holidays, loyalty bonus and more! The support to grow as a professional and a person. We want you to succeed and achieve your goals! Accelerated career development with a clear path to General Manager within 18 months Higher compensation reflecting advanced experience and leadership potential Our leaders cultivate a team-based approach that puts our people first which generates outstanding guest experiences. We are passionate about doing things the right way! Previous leadership experience is valued but NOT required. Qualities we value in Leaders: Open-Minded Positive Transparent and Respectful Organized and Efficient Fun!!! If you are a warm caring person who loves to serve and grow, and you want to lead we can't wait to meet you! Learn more about our Purpose & Values and our culture here Requirements Reports to: General Manager As an Assistant General Manager (AGM), I share responsibility with the restaurant General Manager (GM) for the total operations of a single Dewey's restaurant including: building sales and all other aspects of profit and loss, hiring and training of management and hourly teams, daily execution of safety and sanitation, quality food preparation, and guest hospitality and service. I am also responsible for the proper execution of kitchen operations including hiring, training, and development. The AGM assists the GM with restaurant-specific priority plans to achieve our goals and shares the responsibility with the GM for the cleanliness, repair, and maintenance of the physical building. As Assistant General Manager, I will at all times support the following areas: Our Vision, Strategy, Purpose, and Values Defining and modeling my store's culture Store performance in Key Performance Indicators (KPIs) and budgets Supporting the details and the implementation of changes Preparing for General Manager responsibilities through intensive leadership development Ideal Candidate Experience: A minimum of three to five years' experience in full-service restaurant management roles. Proven track record of driving profit and loss accountability and achieving financial targets. Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction. Demonstrated ability to build culture and lead a team to positive outcomes. Experience managing multiple departments and cross-training in all operational areas. Demonstrated ability to self-manage, identify problems, and initiate a solution to improve their organization. Demonstrated critical thinking, problem solving, and troubleshooting skills. Advanced competency in hiring, interviewing, and developing management-level team members. Proven track record of coaching team members to the positive resulting in the achievement of set goals. Experience with budget management, cost control, and revenue optimization. Proven track record of setting individual goals and overcoming obstacles to achieve desired results. Demonstrated ability to manage change with an open mind. Ideal Candidate Qualifications: Strong verbal and written communication skills and reasonably skilled in math. Must be available to work a flexible schedule, including nights and weekends, and holidays. Ability to collaborate and work with people with diverse backgrounds, experiences, and ideas. Must be at least 21 years of age. Must have reliable transportation. Bachelor's degree preferred or equivalent management experience. A passion for the business and compassion for people. Must be able to work on your feet for 9-hour shifts and lift up to 40 pounds. Must be highly-energetic, self-motivated, goal-oriented, and dependable. Advanced understanding of technology, POS systems, and relevant computer skills including Excel and reporting software. Certified in ServSafe Manager food safety course. Commitment to career advancement and willingness to relocate for GM opportunities. Salary Description $50,000-$60,000

Who We Are Celebrating its 40th anniversary, Fulfill, the FoodBank of Monmouth and Ocean Counties, has been dedicated to addressing hunger at the Jersey Shore since 1984. Our mission is to accelerate food security throughout Monmouth & Ocean Counties by leading a collaborative movement that connects people to food and related resources while also addressing systemic barriers to self-sufficiency and well-being. We envision a vibrant, resilient community that ensures our neighbors' food security needs are fulfilled. Fulfill proudly works with a network of nearly 300 partners, including soup kitchens, food pantries and shelters, to provide 1.2 million meals per month to more than 100,000 families, children, seniors and veterans. Committed to more than just food distribution, Fulfill also offers connections to affordable healthcare options, Medicaid, SNAP and other services to help neighbors lead healthy lives with the food they need to thrive. Who You Are Fulfill's Network Engagement Team (NET) collaborates with nearly 300 partner agencies and programs to provide emergency food assistance across Monmouth and Ocean Counties. For communities without convenient access to a brick-and-mortar food pantry or community kitchen, Fulfill operates direct distribution programs, including a Mobile Pantry, Pop-the-Trunk (ie, drive-through) distribution at its Neptune headquarters, and Senior Staples, a home-delivered food box program for seniors. Prompted by growth in direct distribution programming since the pandemic, this new role will coordinate with external partners and across internal departments to ensure Fulfill provides these services with a neighbor-centered approach that reflects industry best practices. What You'll Do Lead the design and implementation of neighbor-centered food distribution programs, improving accessibility, dignity, and responsiveness. Coordinate Mobile Pantry, Pop-the-Trunk, and Senior Staples distributions, including scheduling, registration, documentation, data entry, and logistics. Maintain accurate and timely records in Ceres and program Collaborate with Food Sourcing and Operations to ensure appropriate food quality, quantity, and Develop and update program manuals, and coordinate training for site coordinators and Manage site agreements (MOUs) and annual certification/recertification Ensure compliance with Fulfill, Feeding America, and food safety standards at all distribution Build and maintain positive site relationships through effective communication and problem- Partner with the Network Engagement Team to identify high-need areas for expanded Connect neighbors to additional Fulfill programs, including SNAP and Nutrition Perform other related duties as assigned. What You Bring Minimum 2 years' experience in nonprofit programming and/or client Proficiency in Microsoft Office 365 (Teams, Word, Excel, PowerPoint, Outlook). Strong data entry, database management, and reporting Experience engaging diverse cultures and Prior experience with program design, implementation, and evaluation, including performance metrics and outcome assessment. Proven ability to manage multiple priorities with accuracy and Excellent interpersonal, problem-solving, and communication Highly organized, detail-oriented, and able to work Valid driver's license and reliable transportation (for offsite work). Safe Food Handling certification (within 90 days of hire). Ability to lift up to 30 Bilingual in Spanish What We Offer Position Salary: 45k-50k commensurate on experience. NJ passed a Pay Transparency Law which requires NJ based hiring to include a compensation range on each job posting . This compensation range is presented in good faith for candidates that are hired in these roles will be presented a salary within the range stated on the job posting . #IND1

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride . Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more. Check out what's nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles. JOB TITLE: Banquet Captain REPORTS TO: Banquet Director & Manager SUPERVISES: Banquet Servers PRIMARY OBJECTIVE OF POSITION: To serve food in a friendly, professional and efficient manner to our banquet clients, thereby enhancing their experience. RESPONSIBILITIES AND JOB DUTIES: To supervise, counsel and assist our banquet wait staff on all breakfasts, lunches and dinner functions. To work closely with our kitchen staff and assist them in adhering to the highest standards of food quality and presentation. Observes guests to fulfill any additional request and to perceive when meal has been completed. Maintain the highest standard of sanitation and cleanliness. To be in charge of setup, service and breakdown of all silver, china, glassware, food, beverage and return such to the appropriate area. To follow through with any additional requests/duties assigned by immediate supervisor, including the signing of all Banquet receipts and inputting into the point of sale system. PHYSICAL DEMANDS: Must be able to lift and carry minimum of 30 pounds. Standing for 90 % of work shift is required. Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking. SPECIAL SKILLS REQUIRED: Must have basic knowledge of food and beverages preparation. Ability to work cohesively with co-workers as part of a team. Ability to read, speak and understand the English language in order to communicate with guests and other staff members. Ability to work stand and work in confined spaces for long periods of time. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. EDUCATION REQUIRED: Two years server experience. Must have prior experience in supervising wait staff and training. EXPERIENCE REQUIRED: One year experience as a server in a luxury environment preferred. LICENSES OR CERTIFICATES: Food Handler's Certificate required. Must be minimum age to serve alcohol. CPR Certification and/or First Aid Training preferred. SALARY RANGE: $18.50, Hourly + Service Charge NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. For more information about the property, please visit: *********************************************************

Job Description Service Manager Goal: To enhance the guest experience by preventing stressors and continuously improving the quality of the greeting experience, timeliness of table service, efficiency of drink delivery, knowledge and courtesy of our service team, and our sales practices. We must allow our guests to come in, eat, and drink with ease. We aim to build return guests by ensuring smooth operations and a memorable and extraordinary experience. The Service Manager ensures the store's service operation is held to company standards. The performance metrics used to gauge success in this role include, but are not limited to, guest satisfaction ratings, beverage cost of goods, FOH staffing, FOH cleanliness, health and sanitation, check count growth, check average growth, and the FOH training program. Responsibilities: Hold the service team accountable for exceptional and quick service to ensure the guest experience is at the top of everyone's mind every shift in collaboration with the FOH supervisor, if applicable Responsible for keeping beverage costs at or below company goals by weekly ordering and inventory and actively using Margin Edge to track COG progress while actively adjusting your processes to align with store goals Ensure FOH staffing levels are met by actively hiring for terminations and seasonal help - complete all steps for successful onboarding and training for new hires Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum You are responsible for all FOH interpersonal staff conflicts, including call-offs, progressive disciplinary action, and terminations, while collaborating with your General Manager Build weekly FOH schedules that align with labor budgets, are fair for staff, and work with the business flow Communicate on an ongoing basis with your GM and maintenance team to flag high priority needs and follow through until the task is completed Keep cleanliness as an ongoing project with weekly and daily cleaning, identify and assign larger tasks checklists, and follow through Uphold server tip credit and dual jobs compliance Uphold standards on BB Basics - attendance, uniforms, atmosphere, and environment. 100% table touches through the dot program Communicate to the BOH manager and GM food quality issues or guest suggestions. Responsible for drive-time and carryout accuracy Ongoing training of FOH staff - G.R.A.C.E. training, GFR Rewards, developing leaders and promotions from within your team Directly oversees the Guest Service Specialist (GSS) team Responsible for maintaining all up-to-date menus, food, drink, seasonal, tabletop promotional advertisements, and current promotional and entertainment posters throughout the restaurant; responsible for ordering menu page and cover replenishment through commissary as needed Qualifications: A minimum of 3 years of supervisory or management experience Experience in a high-volume restaurant with a full-service bar Knowledge of or certification in safe food handling procedures Knowledge of or certification in safe alcohol and bar procedures Experience Leading diverse teams of people Experience training and mentoring new staff Strong judgment which can be used to set and achieve goals A positive and upbeat personality, capable of inspiring others Basic business math skills and computer literacy Work environment: This position is a full-time, 50-hour, exempt salaried position This position reports directly to the General Manager This position is 100% in-person Beer Barrel Pizza & Grill is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.

US, Nevada The SHOW comes alive at MGM Resorts International Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests. THE JOB: The MGM Product Manager serves as the CEO of their product domain, owning the vision, strategy, and execution required to deliver digital solutions that address MGM's most critical customer needs and business opportunities. They possess a unique blend of engineering, design, and business expertise, paired with deep customer empathy, enabling them to create compelling experiences across both physical and digital touchpoints. As influential leaders, they are driven to transform their product into a key engine of growth for MGM and have the ability to inspire and align cross-functional teams toward shared goals-even without direct authority. THE DAY-TO-DAY: Drive cross-functional alignment across MGM-including Food & Beverage-to identify high-value opportunities that enhance both customer experience and business performance. Build data-driven business cases with finance, analytics, operations, and F&B partners, and lead prioritization to define clear strategic direction. Provide thought leadership on emerging technologies needed to scale and innovate the product. Manage dependencies, risks, and tradeoffs with architecture and program teams to maintain a focused, value-driven roadmap tied to financial outcomes. Collaborate with engineering, design, and operational teams to deliver intuitive, guest-centric digital products that streamline processes and elevate experiences. Lead the end-to-end product lifecycle, ensuring quality through user testing, KPI monitoring, and continuous performance optimization. THE IDEAL CANDIDATE: 8+ years building and scaling digital products with strong technical, consumer product, agile, and industry experience (hospitality, retail, consulting, entertainment, e-commerce preferred). Proven ability to take products from vision to launch, deliver measurable results, and lead high-performing teams or Product Managers. Collaborates across finance, analytics, operations, engineering, design, architecture, and Food & Beverage to drive data-backed strategies and deliver impactful guest experiences. Provides thought leadership on emerging technology, industry trends, and best practices in software design and integrations to enable scalable product growth. Leads the full product lifecycle-user testing, KPI monitoring, and continuous optimization-to meet customer, operational, and financial goals. Strong communicator and strategic thinker with the ability to influence without authority, solve complex problems, and understand end-to-end customer experience and system dependencies. THE PERKS & BENEFITS: Wellness incentive programs to help you stay healthy physically and mentally Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more Free meals in our employee dining room Free parking Health & Income Protection benefits (for eligible employees) Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community VIEW JOB DESCRIPTION: ************************************************************************** Are you ready to JOIN THE SHOW? Apply today!

With limited supervision, the Program Coordinator 1 manages and coordinates program operations and processes and provides administrative and operational support to one or more designated educational training programs. This position identifies and resolves issues of limited scope within own work area using guidelines and standards. Works collaboratively with the senior program coordinator to assure compliance with all objectives and regulatory requirements for all programs. The program coordinator's primary duty is providing administrative oversight directly related to academic instruction or training in an educational establishment or department or subdivision of that establishment. The program coordinator will act for and makes decisions on behalf of the Program Director as such authority is delegated and as is consistent with accrediting body guidelines. Education Required: Bachelor's degree in a related field. Experience Required: Four (4) years relevant administrative experience. An equivalent combination of education and experience may be substituted for the degree and years requirement. Position Specific Job Education and/or Experience Prior coordination experience in academic or hospital setting with a medical education or training program preferred LICENSE and/or CERTIFICATION REQUIRED Position Specific Job License and/or Certification Required None KNOWLEDGE, SKILLS AND ABILITIES REQUIRED KNOWLEDGE OF: Knowledge of applicable program rules and regulations Institution and University procedures for coordinating program activities Considerable knowledge of proper grammar, punctuation and spelling; Budgeting and financial planning Medical/technical terminology Microsoft Office and related software applications SKILLS: Planning and organization Developing and maintaining effective and appropriate working relationships Critical thinking, problem solving and analysis Providing general program support Interpersonal and diplomatic communication with constituents data management skills ABILITY TO: Communicate effectively through both oral and written means Perform and coordinate administrative functions Respect diversity and work collaboratively with individuals of diverse cultural, social and educational backgrounds Maintain the confidentiality of information and professional boundaries Perform multi-step processing, troubleshooting, and data reconciliation Work independently to analyze available information and present such information effectively to management Work Environment: The Program Coordinator 1 will work in a combination clinical and non-clinical work environment. This position may require travel between the main hospital campus, 10 Columbus campus and various Connecticut Children's satellite offices within Greater Hartford County. Annual travel to regional and/or national conferences for professional development may be required. Remote work may be required. Maintains necessary paperwork, records, and files required to support the program. May share scheduling responsibilities with Chief Residents (as applicable per program). Advises learners regarding program requirements. Explains program policies, procedures, and requirements. Directs the workflow and supervises the necessary administrative paperwork, records, complex filing systems to support a program, including fiscal, personnel and learner records. Plans, coordinates, and executes outreach programs, conferences, meetings, seminars and events to include space, food, publicity, travel, and other technical and administrative logistics Delivers educational program content through regular presentations, outreach activities, and educational material. Reviews records and data for accuracy and resolves administrative and logistical problems and transactions collaborating with other team members, state/federal/international agencies and institutions, as appropriate, to identify errors and make corrections. Prepares analyses and recommendations for administrative decision-making. Represents the program director to other hospital and/or university offices, the public or outside agencies in matters of administrative consequence. Compiles data and prepares reports used to monitor or assess program activities and requirements or project future needs. Prepares budget summaries and long-range budget projections; arranges for international fiscal transactions as required Maintains records and prepares necessary reports. Stays abreast of changes to Institutional and University policies and procedures and provides education and outreach in regards to policies. Performs related work as required.

Directs and supervises under the direction of the Director of Food & Beverage all aspects of the Banquet operations for the Country Club or Golf Course as well as any private dining functions. Main responsibilities are to ensure proper training and supervision of team and to deliver prompt, courteous service in a manner that complies with Century Golf's company standards. Supervises banquet staff. EXPERIENCE, EDUCATION AND SKILLS REQUIRED • Specialty/Technical Training required (2-year college degree preferred) and 5 years of related experience in customer service role within the hospitality industry, or equivalent combination of education and experience • 1-2 years' experience of personnel management, preferably in golf/hospitality/service industry required • Must be of legal age to sell and serve alcoholic beverages, applicable state card or certificate must be provided if required by state law • Experience in resolving customer issues/complaints as well as overall excellent customer service required • Proficient in computer software including Microsoft Word and Excel • Solid time management, organization and prioritization skills; Ability to make decisions in a fast paced environment • Proven ability to effectively build and foster a team environment • Valid driver's license required ESSENTIAL RESPONSIBILITIES • Supervises and Assists in training all banquet team members pertaining to the Clubhouse Restaurant or Golf Course Café/Grill area, dining and private dining to ensure the highest quality guest service and presentation. • Monitors guest experience, touches tables, handles guest comments and performs service recoveries if necessary to ensure ultimate guest satisfaction. • Examines food quality and presentation and provides corrective training where necessary, involving the culinary management team when needed. • Examines beverage quality, preparation and presentation, provides corrective training where necessary. • Manage bar and event beverage consumption, by ensuring that every transaction is accounted for; assuring that stock is appropriate; Maintain a Banquet Bar Control sheet for all events • Supervises the maintenance for cleanliness, sanitation, appearance and adherence to health code standards. • Ensure department compliance with local liquor laws, and safety, health and sanitation regulations to include Food Manager Certificate, Food Handler Certificates, and Alcohol Server Certifications for all staff that may serve alcohol. • Conducts one-on-one, side-by-side and monthly meetings with team members, follows up on established training steps, supervises performance and provides necessary retraining. • Report all product/service defects and takes ownership to get these deficiencies resolved. • Assist in the development and implementation of Standard Operating Procedures for all food & beverage outlets. • Participates actively in weekly management meetings. • Understands POS systems and has the capacity to perform all team member and management functions. • Works closely with other departments within the golf course to enhance the guest experience. • Reports and documents any observed or known safety hazards, conditions or unsafe practices and procedures to management. • Supervises staff's punctuality and adherence to uniform and appearance standards. • Oversees the requisitioning of operating supplies, china, glass and silverware and beverage. • Performs or assigns any other reasonably related duty to ensure guest satisfaction, the smooth operation of the F&B department in his/her responsibility and positive publicity for guest service. • Primary duty is management and coordination; however, the Banquet Manager may be required to fill in as to relieve staff during peak service hours. PHYSICAL AND MENTAL DEMANDS • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful, high-pressure situations. • Must maintain composure and objectivity under pressure. • Must be able to lift 35-50lbs. • Must be able to stand on feet majority of the day. Hide

Job DescriptionDescription: Shift Supervisor - JT's Pizza & Pub Reports To: Kitchen Manager (KM) / Assistant General Manager (AGM) Type: Full-Time Compensation: Competitive, based on experience + growth opportunities About JT's Pizza & Pub At JT's Pizza & Pub, we're passionate about great food, warm hospitality, and a team environment built on respect, accountability, and fun. As a locally owned restaurant, we take pride in serving our community with scratch-made dishes and a genuine dining experience that keeps guests coming back. We're looking for a Shift Supervisor to help lead our shift specific operations. This role is essential to maintaining JT's high standards of food quality, safety, and consistency while ensuring efficient daily operations and supporting the success of our team. Position Overview The Shift Supervisor plays a key role in overseeing kitchen operations, ensuring food safety compliance, maintaining cleanliness, and promoting effective communication among team members. This position requires a hands-on leader with comprehensive knowledge of all kitchen stations, cooking methods, and operational procedures. What You'll Do Maintain complete knowledge of all BOH stations, cooking methods, recipes, and storage procedures. Serve as the primary point of contact in the absence of the Kitchen Manager or Assistant Kitchen Manager Task Management Assign tasks during downtime to maintain workflow and productivity. Complete prep lists and maintain accurate cooling, dish, and fryer logs. Procedural Adherence Execute opening and closing procedures with precision. Ensure compliance with all food safety and sanitation standards. Maintain a clean, organized, and safe kitchen environment at all times. Communication & Team Leadership Foster open, honest communication with management and team members. Hold staff accountable for performance while promoting teamwork and problem-solving. Lead by example, upholding JT's Core Values in all interactions. Administrative Support Assist with ordering, scheduling, and managing labor goals to achieve operational efficiency. Support the Kitchen Manager and AGM in implementing systems that improve productivity and consistency. Qualifications Previous experience in a supervisory or lead cook role within a restaurant or food service environment preferred. Strong knowledge of food preparation, cooking techniques, and kitchen equipment. Proven leadership and communication skills with the ability to mentor and motivate staff. Excellent organizational and problem-solving abilities. Ability to thrive in a fast-paced, team-oriented environment. Alignment with JT's Pizza & Pub Core Values and commitment to upholding company standards. Physical Requirements Ability to stand, bend, and lift for extended periods. Must be able to lift up to 50 lbs. Comfortable working in a fast-paced, high-energy kitchen environment. Benefits & Perks Competitive pay based on experience Growth and advancement opportunities within the company Employee benefits package including medical, dental, vision 401(k) plan Meal discounts Flexible scheduling Supportive and team-oriented workplace culture Join the JT's Family If you're a motivated, reliable leader who takes pride in great food, teamwork, and operational excellence, we'd love to hear from you. Apply today and take the next step in your hospitality career with JT's Pizza & Pub! Requirements:

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Cook 2, you are responsible for the set-up, food preparation, and organization of your workstation, ensuring high standards of food quality and presentation. Your role includes maintaining cleanliness and sanitation, overseeing the production of food and beverage items, and managing the closing and storage processes. You will work closely with Cook 1 and Cook 3 team members, coordinating to ensure smooth kitchen operations and consistent adherence to quality standards. This junior-level position requires understanding of culinary techniques and the ability to take on more complex tasks and responsibilities compared to the Cook 1 role, while supporting the leadership and advanced skills of Cook 3. Reporting Structure Reports to the Kitchen Manager, Sous Chef or Executive Chef Day-to-Day Responsible for set-up, execution of daily prep, and organization of your workstation. Prepare and store all food items necessary for your station, adhering to Invited. Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s). Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods. Receive and store goods purchased by kitchen as requested. Manage items used by others, such as condiments, dressings, salsa, and soups. Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc. Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control. Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. Assist in menu planning, recipe development, and testing products. May assist in preparing and serving meals tailored to specific dietary needs or restrictions. May be required to prepare complete meals for small groups or special events. May take charge of a shift in absence of Sous Chef or Cook 3. Assist in supervising and instructing Cook 1 and other team members as necessary. May be responsible for checking supplies and groceries received in work area. Interact professionally with members and guests, accommodating changes and last-minute requests as needed. Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. Complete additional duties as assigned by management. Additional Duties Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. Follow all company, club, and department policies, procedures, and instructions. Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success. Wear a clean, neat uniform that meets club standards. About You Preferred High school diploma or equivalent. A minimum of 4 years of experience in the kitchen environment. Valid Food Handler Certifications as required by state and city regulations. Strong communication skills with the ability to follow instructions accurately. Physical Requirements Must be able to stand, walk, and perform physical activities for extended periods. Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. Able to lift, carry, push, and pull up to 100 lbs. occasionally. Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment Kitchen knives (1-5 lbs.) Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.