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Job Description**Sales territory - Kansas City Metropolitan area Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks.Why you should join our Sales Team: • Competitive base salary, bonus, plus promotional incentive opportunities, • Car allowance (mileage reimbursement for candidates in CA) and cell phone provided, • Career pathing opportunities for both entry level, and experienced individuals, • Opportunity to be part of a purpose driven organization that supports communities and associates, • Specialized sales training, • Individual as well as team-based selling, • Opportunity to learn different ethnic segments, • Monthly and annual sales rewards and recognition, • Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES • Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory., • Seek and qualify prospects following company account stratification goals., • Research customer business needs and develops a mix of products and service to meet needs., • Evaluate market trends and recommend products to customers, based on business needs and goals., • Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided., • Answer customers' questions about products, prices, availability, and product use., • Provide product information and practical training to customer personnel., • Drive personal vehicle to customer accounts, conventions, company meetings, etc., • Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms., • Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.)., • Participate in company functions, promotions, customer visits, and customer events., • Attend and participate in general sales and district meetings., • Engage in ongoing training sessions., • Assist with the training of new employees as requested., • Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data., • Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports., • Other duties may be assigned. QUALIFICATIONSRequired Education/Experience • Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred Qualifications • Restaurant Management, Foodservice Outside Sales, Chef Experience preferred

Job DescriptionDescription: Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented. Summary: The Food & Beverage Director provides strategic and operational leadership across all food and beverage outlets, including restaurants, banquets, in-room dining, and bar operations. This role owns the department's P&L and brand vision, drives revenue and margin performance, and leads a high-performing team of culinary and service professionals to consistently deliver an exceptional guest experience that reflects the hotel's standards and market position. Duties & Responsbilities: Strategic Planning & Vision: Develop and execute an F&B strategy aligned with the hotel's brand and market needs, along with management of social media accounts. Financial Leadership: Own the department's P&L, manage budgets, forecast revenue, and control costs across restaurants, banquets, and room service. Menu & Pricing Strategy: Oversee menu engineering, pricing, and competitive analysis to drive sales and margins. Operations Oversight: Ensure seamless execution of all outlets, including in-room dining, food execution for the Speak Easy Bar, restaurant, and banquet facilities, maintaining high service and quality standards. Team Leadership: Lead, mentor, and develop a high-performing F&B leadership team, including the Executive Chef, F&B Manager, and Banquet Captain. Compliance & Standards: Enforce food safety, sanitation, liquor liability, and labor regulations. Innovation & Trends: Stay ahead of industry trends, implement new concepts, and enhance sustainability practices. Creativity: Bring creativity to the role, sharing talent and core cooking skills with the breakfast team and evening cook team. Requirements: Education: Bachelor’s degree in hospitality management, business, or culinary arts is typical Experience: 10–15 years of progressive F&B leadership in full-service hotels or resorts Certifications: ServSafe Manager, CFBE, TIPS/TABC, WSETStrong culinary leadership, financial acumen, stakeholder management, and cross-functional collaboration. Benefits: • Competitive salary, • Annual review with increase potential, • 401k program with company match, • Medical, Dental, and Vision insurance available to eligible employees, • Wellness benefits available to eligible employees Arbor’s Guiding Principles: Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties: Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient. Lead with Heart - Be kind, passionate and hospitable. Be Accountable - Take ownership and deliver results. Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change. Celebrate Differences - Embrace diversity; respect individual opinions and ideas. Pay is based upon several factors including but not limited to local labor markets, education, work experience, certifications, etc. We comply with all minimum wage laws as applicable. In addition to your annual salary, we offer a comprehensive benefits package, and 401k contributions (all benefits are subject to eligibility requirements). Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.

Job DescriptionFull-Time Kitchen Manager / Chef Location: Tailleur Restaurant – Kansas City, MO About Tailleur Tailleur is a modern French inspired restaurant known for elevated comfort cuisine, seasonal flavors, and exceptional guest experiences. We’re looking for a talented Kitchen Manager/Chef to lead our culinary team, drive menu innovation, and uphold our high standards of quality, consistency, and presentation. Job Summary The Kitchen Manager/Chef will oversee all back-of-house operations, menu creation. kitchen team management and cost control. The ideal candidate is a hands-on leader with refined culinary skills, a passion for fresh, seasonal ingredients, and the ability to inspire a cohesive kitchen team. Key Responsibilities • Develop and execute seasonal menus that reflect Tailleur’s elevated French-inspired style., • Lead, train, and mentor kitchen staff to ensure consistent food quality and efficient service., • Manage daily kitchen operations, including prep, service, and closing procedures., • Maintain proper inventory levels, ordering, and supplier relationships., • Monitor food and labor costs, ensuring targets are met without compromising quality., • Oversee compliance with all health, safety, and sanitation regulations., • Collaborate with management on special events, menu rollouts, and promotions., • Maintain a positive and productive work environment while setting a professional tone for the team.Qualifications, • Min 3–5 years of experience as a Sous Chef, Kitchen Manager, or Executive Chef in a high-volume kitchen., • Proven leadership skills with the ability to manage and motivate a team., • Advanced culinary knowledge, with a passion for seasonal and locally sourced ingredients., • Strong organizational and time management skills., • Ability to thrive under pressure while maintaining high standards., • ServSafe or Food Handler’s Certification required (or ability to obtain).How to Apply If you’re ready to bring creativity, leadership, and passion for exceptional dining to Tailleur, please send your resume and a brief introduction to info@tailleuronmain.com with the subject line Kitchen Manager/Chef Application.

Job DescriptionKITCHEN SUPERVISORJOB SUMMARY • Responsible for all food and beverage related costs, procedures, quality, and back of house labor percentage, team members and budgets. PRIMARY JOB RESPONSIBILITIES • Financial Performance of Food and beverage department, • Meets or exceeds budgetary expectation, • Food Cost, • Labor Cost, • Inventory is controlled, monitored and maintained weekly, • Develop menu engineering program to project and monitor trend and predict cost, • Supervision of the Department, • Assist and support kitchen team members in any of their job functions, as needed, • Ensure positive and creative team environment within department, • Facilitate open communication with the team, • Assure complete and satisfactory on-going staff training, • Ensure appropriate staffing levels, • Maintains open door policy/one on one with staff, • Decisions are information based and follow up on efficiently, • Information is gathered, shared, and used appropriately, • Ensure adherence to safety guidelines, • Ensure proper execution of all corporate mandates, SOP's and Specs, • Development, with General Manager food and Beverage, cost effective specials and menu changes to achieve maximum sales, • Collaborate with GM create incentives and promotions to increase sales in designated areas, • Ensure food and bar menu is considered excellent value for money and increases guest frequency, • Assist and support kitchen staff in any of their job functions, as needed, • Participate in outside appearances and fund raising events to increase awareness, • Maintain Operation Supplies, • All staff has supplies needed to facilitate job, • All staff is trained (and signed off) on equipment upon hiring, • All equipment is maintained in operable condition, • All events are organized and planned, • All housekeeping standards are maintained in compliance with inspection guidelines, • All menu item counts are current and maintained weekly, • Food, • All food and bar standards are met per specs and not deviated from without approval from General Manager, • Food and bar portions are monitored and revisions are recommended to General Manager, • Recipe adherence is 100% JOB QUALIFICATIONS, • Minimum 2 years kitchen supervisor experience, • Skilled in cooking, cost controls, management, crew training, inventory and development, • Working knowledge of Kitchen and bar and dishwashing procedures, • Knowledge of Food and Beverage costs, labor costs, and product cost, • Ability to run all kitchen operations SKILLS AND KNOWLEDGE • Inventory Management system knowledge (Xtra Chef with Toast is preferred), • Knowledge of operations and procedures of a multi-faceted entertainment facility, • Physical Demands/Working Environment:, • Able to lift at least 40 lbs., • Able to stand for long periods of time, • Bilingual preferred, • Able to work in a fast paced environment

Job Description Loews Kansas City Hotel offers opportunities at an 800-room hotel connected to the Kansas City Convention Center. Team members support 60,000 square feet of event space, dining outlets, an indoor lap pool and a prime downtown location near Power & Light, T-Mobile Center and the Streetcar. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: • Competitive health & wellness benefits, 401(k) & company match, • Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement, • Training & Development opportunities, career growth, • Tuition Reimbursement, • Pet Insurance, • Team Member Hotel Rates, other discounts, perks and more This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees. Job Specifics • Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control, • Personally supervises kitchen activities to ensure quality production/delivery of product/service, • Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines, • Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines, • Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations, • Communicates daily with Executive Chef or Sous Chef, • Ensures security and proper use and control of operating supplies and equipment, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards, • Follows New Hire Training program in accordance with hotel policy, • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Coaches, counsels, retrains employees as needed to ensure superior levels of performance, • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel, • Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities, • Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance, • Other duties as assigned General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with Loews Hotels standards, • Complies with required safety regulations and procedures, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with Loews Hotels standards, policies and rules, • Recycles whenever possible, • Remains current with Loews Hotels information and changes, • Complies with Loews Hotels uniform and grooming guidelines Qualifications Required: • Thorough knowledge of all matters related to the proper administration of a food service operations, • Two + years supervisory experience in hotel or free standing restaurant, • Certification as ”Food Service Manager” or other, as required by State County or Local regulations, • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria, • Effective management, leadership, organizational and communication skills, • Ability to work flexible schedule to include weekends and holidays Preferred: • Associate of Science degree or higher in Hospitality or Food Service Management Education: • Associate of Science degree or higher in Hospitality or Food Service Management Experience: • Two + years supervisory experience in hotel or free standing restaurant Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description About Arvum Senior Living Arvum Senior Living proudly manages Assisted Living and Memory Care communities across 8 different states, representing over 2,000 units throughout the Gulf Coast and Midwest region. Rooted in our Pillars of Excellence, Arvum creates purpose-driven environments where seniors are supported with compassion and where Team Members find meaningful work, strong culture, and continuous opportunities to grow. As part of one of the largest senior living organizations in the country, Arvum communities have earned Great Place to Work® certifications from 2022–2026. At Arvum, your purpose and your growth are important to us. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every Team Member can build a rewarding and enriching career. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • Manages control of food preparation with particular attention to potential overproduction and waste., • Oversee maintenance and production of accurate daily records., • Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance., • In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation., • In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service., • Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Advise community leadership of any concerns regarding residents., • Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: • Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef., • Minimum of five years’ experience as an Executive Chef within the hospitality industry., • Current ServSafe Certification. Why Join Us Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Find out what makes working at Discovery unique in the world of senior living. Discover Your Purpose! Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Benefits You’ll Enjoy For eligible employees, we offer a comprehensive benefits package that includes competitive pay with early access to earned wages, flexible scheduling, health, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and growth opportunities, uniforms (where applicable), and additional perks such as an Employee Assistance Program (EAP), volunteer time off, and wellness-related benefits. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com. EOE D/V

Job Description About Arvum Senior Living Arvum Senior Living proudly manages Assisted Living and Memory Care communities across 8 different states, representing over 2,000 units throughout the Gulf Coast and Midwest region. Rooted in our Pillars of Excellence, Arvum creates purpose-driven environments where seniors are supported with compassion and where Team Members find meaningful work, strong culture, and continuous opportunities to grow. As part of one of the largest senior living organizations in the country, Arvum communities have earned Great Place to Work® certifications from 2022–2026. At Arvum, your purpose and your growth are important to us. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every Team Member can build a rewarding and enriching career. The Director of Culinary Services, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • Manages control of food preparation with particular attention to potential overproduction and waste., • Oversee maintenance and production of accurate daily records., • Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance., • In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation., • In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service., • Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Advise community leadership of any concerns regarding residents., • Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: • Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef., • Minimum of five years’ experience as an Executive Chef within the hospitality industry., • Current ServSafe Certification. Why Join Us Discovery Senior Living Earned Coveted Great Place to Work Certification for 2025-2026! A large part of what makes Discovery different from other companies in this industry is our willingness to embrace change. At Discovery Senior Living, we are constantly challenging how we are doing things to ensure the lifestyle we are offering our residents is absolutely the greatest value proposition in the marketplace. It’s just as important to us that the environment and culture for our team members are constantly refreshed. In addition, embracing and even encouraging change brings a never-ending supply of new energy to our business and our culture. That energy translates to other far-reaching positive impacts on our residents as well as our team members. Find out what makes working at Discovery unique in the world of senior living. Discover Your Purpose! Our Culture & Values So often, what brings people together is deeply rooted in who we are and what we stand for. And at Discovery Senior Living, we’re unified by certain, core values, which we call our “Pillars of Excellence.” They make up the fabric of our company, and include TEAMWORK, INTEGRITY, PERFORMANCE, ACCOUNTABILITY, COMPASSION, HARD WORK and CREATIVITY. Individually, they are our virtues, and together, they make up a roadmap which helps us foster innovation and success. Benefits You’ll Enjoy For eligible employees, we offer a comprehensive benefits package that includes competitive pay with early access to earned wages, flexible scheduling, health, dental, vision, life, and disability insurance, paid time off and holidays, a 401(k) with employer match, paid training and growth opportunities, uniforms (where applicable), and additional perks such as an Employee Assistance Program (EAP), volunteer time off, and wellness-related benefits. Equal Opportunity Employer We are proud to be an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all team members. EOE D/V A Note to Applicants This job description outlines the general nature and level of responsibilities for this role and is not an exhaustive list of all duties. Qualified individuals with disabilities, as defined by the ADA, must be able to perform the essential job functions with or without reasonable accommodation, as determined on a case-by-case basis. Agency Policy We do not accept unsolicited resumes from staffing agencies. Please refrain from contacting hiring managers directly. Employment Scam Warning We only post jobs on our official careers site and accept applications through that platform. We do not conduct interviews via text or social media or ask for personal or banking information. Regulatory Compliance & Background Screening Discovery Senior Living complies with all applicable federal, state, and local employment laws and regulatory requirements governing hiring practices, background screening, and workforce eligibility. Employment may be contingent upon successful completion of state-mandated and/or federally required background screenings, which may include criminal history checks, fingerprint-based screening, Level 2 background screening, registry verification, and other screenings required for healthcare and senior living roles with direct or indirect resident access. Certain positions may be subject to additional requirements under federal programs, including CMS, Medicare, and Medicaid regulations, as well as state-specific licensing or regulatory agencies. Screening requirements vary by role and jurisdiction, and candidates must meet all applicable standards as a condition of employment. These measures support regulatory compliance and help maintain a safe, secure environment for residents, families, and team members. Employment in Florida is contingent upon completion of a Level 2 background screening in accordance with Florida AHCA requirements. Applicants will be required to complete fingerprinting and background screening through the AHCA Clearinghouse. For more information, please visit: https://info.flclearinghouse.com. EOE D/V

Job Description Burnt End BBQ and Catering is Kansas City's premiere BBQ joint, serving thick and juicy large portions of beef, steak, pork and poultry. Our team is at the heart of what we do, and we want you to join it! In 2010, Smokey began working on a Barbecue concept for PB&J and together they introduced their new concept "Burnt End BBQ" with Smokey taking the lead as the Executive Pitmaster and General Manager. Smokey also competes in many cooking and BBQ competitions. He is the only chef to have won Three Grand Champion titles in Chicago at the Food Arts Magazine/ Share Our Strength National Championships — taking home first place in 2006, 2012, and 2015. Smokey has also taken first place at the American Royal Barbecue Championships with his Sweet Chipotle Glaze BBQ Sauce in 2012 and his Sweet Honey Glaze Sauce in 2015. In January 2018, Smokey and the Burnt End BBQ were featured on The Food Network's new series "The Grill Dads" and in June 2019, Burnt End BBQ's Denver location was on "Burgers, Brews & Que". Have a better quality of life with No late nights! NOW HIRING / IMMEDIATE OPPORTUNITIES FOR Full Time & Part Time • Servers We can offer you: • Employee discount, • Flexible schedule, • Insurance based on eligibility, • Start today. Your future Begins here!Burnt End BBQ is a growing restaurant concept that has growth opportunities for restaurant management / front of house managers in a full service, casual dining restaurnat environment. This restaurant front of house job for Food Server / Waiter will focus on guest service / waiting tables in which you will be expected to provide great customer service. Mesero / Mesera roles also must interact with co-workers in a friendly and thoughtful manner in addition to other Waiters / Waitresses.

Job DescriptionDescription: Culinary Manager Urban Egg is an elevated breakfast experience (and yes—brunch and lunch too!). From our locally sourced ingredients to the open-kitchen layouts, every detail reflects the love and care that goes into each plate. Our restaurants are clean, inviting, and full of positive energy, designed to feel fun and welcoming, while delivering the quality every guest can taste. We’re proud of what we do. Why work for Urban Egg? We are an Employer of Choice and have lots to offer to our team members. Among other things, you get competitive pay, great benefits, and ideal work hours—so you’re home every night! We have a generous PTO policy, an Employee Assistance Program for your mental, emotional, and financial well-being, matching 401(k), opportunities for growth and development, and a supportive environment where your culinary talents can flourish. We are seeking an experienced Culinary Manager to lead our culinary team and ensure the delivery of exceptional dining experiences. This role offers an exciting opportunity to oversee kitchen operations, innovate menu offerings, and maintain high standards of quality and safety. If you are a motivated leader with a passion for culinary excellence, we invite you to apply! Key Responsibilities • Oversee daily kitchen operations, including food preparation, presentation, and service, • The Culinary Manager may develop new and inspiring dishes for the menu, • Manage and train culinary staff, fostering a positive and productive work environment, • Ensure compliance with health, safety, and sanitation regulations, • Control food costs, inventory, and ordering to optimize profitability, • Collaborate with management on event planning and special menus, • Maintain high standards of food quality, consistency, and guest satisfaction, • Monitor kitchen equipment and facilities, coordinating maintenance and repairs as needed Skills and Qualifications • Strong knowledge of culinary techniques, food safety, and sanitation standards, • Excellent leadership, communication, and team management skills, • Ability to manage food costs effectively, • Knowledge of inventory management and procurement processes, • Flexibility to work in a fast-paced environment, including evenings, weekends, and holidays, • Culinary degree or relevant certification preferred Benefits • Health Insurance (FT team members), • Dental Insurance (FT team members), • Vision Insurance (FT team members), • Paid time off (PTO), • Matching 401(k) (all team members), • Employee Assistance Program (available to all team members, family, and household members), • Norton LifeLock (all team members), • On-Demand Pay (access your pay when you need it)Requirements:, • Minimum of (2) years as a Culinary Manager, Executive Chef, or similar leadership role in a full-service restaurant, • Successful candidates should be thoughtful leaders, confident decision-makers, and quality-focused., • Able to effectively manage staff., • A true passion for food and food preparation, • Ability to follow recipes and replicate food production procedures., • Experience with cost control, budgeting, inventory control and scheduling, • Knowledge of business process and functions, • Excellent motivation and communication skills, • Outstanding organizational and leadership skills, • Problem-solving mind set, • Daytime, weekend and intermittent evening event availability

Job Description:\n\nDescription: Job Summary The Executive Chef is responsible for leading all culinary operations at Hotel Savoy, including the restaurant, banquets, and associate meals. This role is both hands-on and leadership driven, ensuring all food is prepared to standard, executed consistently, and presented in a way that reflects the Savoy experience. The Executive Chef is accountable for maintaining a clean, organized, and safe kitchen at all times, while managing food cost, controlling waste, and driving overall kitchen efficiency. This role partners closely with the Food and Beverage team on menu development, pricing, banquet execution, and day to day operations. This position is expected to be actively involved in service, supporting the team during peak periods and ensuring proper execution across all outlets. In addition to execution, the Executive Chef is responsible for building structure within the kitchen through training, accountability, and consistent follow through. The Executive Chef is an exempt leadership role responsible for directing the culinary team and owning overall kitchen performance. This position requires independent decision making, strong judgment, and the ability to lead both operational execution and administrative responsibilities, with a consistent focus on accountability, structure, and results. Education & ExperienceAt least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.Supervisory experience required.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 effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.Must be able to work with and understand financial information and data, and basic arithmetic functions. Requirements: Job Duties & FunctionsApproach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.Maintain regular attendance in compliance with Avion Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).Comply at all times with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First AidMaintain a warm and friendly demeanor at all times.Maintain food costs within budget guidelines.Establish and maintain a file of recipe cards according to Avion Hospitality standards.Attend Weekly F&B Meeting.Conduct monthly department meetings with kitchen staff according to Avion Hospitality standards.Motivate, coach, counsel and discipline all Kitchen personnel according to Avion Hospitality S.O.P.'s.Review kitchen staff's worked hours for payroll compilation and submit to accounting on a timely basis.Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to Avion Hospitality standards.Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.Prepare and conduct all Kitchen interviews and follow hiring procedures according to Avion Hospitality S.O.P.'s.Conduct all 90 day and annual employee performance appraisals according to Avion Hospitality S.O.P.'s.Ensure implementation of all Avion Hospitality policies and all house rules.Prepare, implement and maintain a record of food specifications.Oversee all kitchen work areas including cooks and stewards.Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the Schedule and the Wage Progress Report to the General Manager weekly.Ensure that wage progress and productivity reports are competed accurately and on a timely basis according toAvion Hospitality S.O.P.'s.Ensure compliance to brand and company training using the steps to effective training according to Avion Hospitality standards.Maintain a clean kitchen by implementing and maintaining a standard of "Clean As You Go."Maintain proper record keeping (receiving tickets, invoices, transfer logs) according to Avion Hospitality standards.Participate in required M.O.D. coverage as scheduled.Supervise staff in all food preparation, including proper receiving and storage of all food and food related items.Expedite peak meal periods by maintaining a "hands on" approach.Complete all paperwork required by Avion Hospitality on a timely basis.Review B.E.O.s and attend the Daily B.E.O. Meeting.Develop and adhere to kitchen budget according to Avion Hospitality standards.Participate in and oversee monthly food inventories.Cost out breakfast and salad buffets quarterly (at a minimum).Participate in special F&B promotions and critique them after implementation.Ensure competitive bidding and adhere to corporate purchasing guidelines.Develop and implement systems to control waste.Review/change menus as per corporate directive and hold menu tastings after a menu change.Recommend to General Manager all kitchen operating supplies and capital purchases required.Maintain awareness of local competition and industry trends.Develop employee morale and ensure training of all Kitchen personnel.Train all kitchen staff to Avion Hospitality standards using the steps to effective training according to Avion Hospitality standards.Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.Ensure that Kitchen employees are at all times attentive, friendly, helpful and courteous to guests, all other employees and managers.Maintain follow through for all guest requests and complaints presented to the kitchen.Determine and price daily special. Ensure specials are served to standard, plated properly and evaluated for success/repeat use.Develop production schedule for work assignments.Establish and maintain key control system.Attend monthly all-employee meetings and any other functions as required by management.Ensure that plating standards and use records are posted according to Avion Hospitality standards.Review food sales for accuracy daily.Review menu abstracts, P.O.S. report and daily food cost report.Operate and be able to make changes in P.O.S. system.Maintain an "86'd" item board.Plan employee menus and oversee Employee Breakroom.Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.Maintain required pars of all stock.Perform any other duties as requested by the General Manager. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid 112019 N = Not Anticipated 0% O = Occasionally 1-33% (per shift) F = Frequently 34-66% (per shift) C = Constantly 67-100% (per shift) Work Environment Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.- F Associate is subject to outside environmental conditions: No effective protection from weather.- N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.- F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level.- O Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body.- O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.- C Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.- F Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.- C Associate is required to function in narrow aisles or passageways.- O Associate is exposed to infectious diseases.- O None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work).- O Physical Requirements Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.- O Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.- F Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.- F Kneeling: Bending legs at knee to come to rest on one or both knees.- F Crouching: Bending the body downward and forward by bending leg(s) and spine.- F Crawling: Moving about on hands and knees or hands and feet.- O Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).- F Standing: Remaining upright on the feet, particularly for sustained periods of time.- C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.- C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.- C Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.- C Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.- C Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.- C Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.- C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.- C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.- C Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.- C Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.- C- 20-50 lbs. Background Check This job requires a valid drivers' license and motor vehicle background check.- Yes This job requires a criminal background check.- Yes This job requires a drug screen to be completed.- No General This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as signed by the supervisor. Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonuses, • $16K annually in monthly kicker bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • Represent THE ONE GROUP in media appearances, community events, and restaurant promotions What We’re Looking For • 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment, • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge, • Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description DESCRIPTION The line cook is responsible to ensure that food is made to the exact specifications of the establishment and the chef. Responsible for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Follow specifications like portion control, presentation specifications and unique recipes. Possess an understanding and knowledge on use and maintenance of all equipment in the station. Prepare and cook food items as required in a clean and timely manner. EXAMPLES OF WORK Work may include but is not limited to the following examples: • Prepare and cook all menu items in accordance with standards established by Chef., • Stock and maintain sufficient levels of food on the line., • Clean and maintain stations while exercising safety and sanitation protocols., • Ensure proper covering and storing food items according to standards and procedures so as to ensure quality and safety of food., • Prepare food for consumers who have any food allergies or intolerances., • Serve food in the required portion size and at the proper temperature., • In case of any accidents or incidents, follow the proper reporting procedures to facilitate follow-up and prevention., • Assist in the sanitation, cleaning, proper organization of the kitchen, storage areas and walk-in coolers., • Perform standard and any extra sanitary measures including but not limited to sweeping of floors and cleaning of surfaces after each meal., • Report any shortages and/or potential violations to manager immediately., • Perform related duties, as assigned EXAMPLES OF KNOWLEDGE, SKILLS, AND ABILITIES • Skill in food preparation and related tasks, • Knowledge of food service industry including knowledge of regulations and requirements for safe food handling and storage., • Knowledge of proper knife handling techniques and basic cooking techniques., • Understanding of basic food science principles., • Ability to operate food preparation equipment., • Ability to stand for long periods of time. EXPERIENCE AND EDUCATION QUALIFICATIONS The following education and experience qualifications are the minimum requirement used to admit or reject applicants for consideration. • High school diploma or equivalent;, • One year experience in a food service environment. NECESSARY SPECIAL QUALIFICATIONS • All candidates will be required to submit to a background screening. No candidate may be considered for employment who is under the supervision of Federal, State, County or Municipal Corrections Department nor have any pending felony or misdemeanor charges other than minor traffic charges., • All candidates for employment must meet the established minimum qualifications for employment as identified by the applicable regulatory agencies., • A food handler's permit will need to be obtained within the first 30 days of employment. This position is classified as at-will, meaning employment may be ended by either party at any time, with or without cause or notice, as allowed by law. We are an Equal Opportunity Employer and welcome applicants from all backgrounds. We do not discriminate based on race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, veteran status, genetic information, or any other protected status under applicable law. We are committed to building a diverse and inclusive workplace.

Job DescriptionDescription: About The Savoy Located within the historic Hotel Savoy in downtown Kansas City, The Savoy has been welcoming guests for more than 120 years. As one of Kansas City's most iconic dining destinations, The Savoy blends rich history, elevated American cuisine, exceptional service, and a vibrant hospitality experience. We are committed to preserving our legacy while continually evolving to create memorable experiences for guests, associates, and the community. Job Summary The Food & Beverage Manager supports the Director of Food & Beverage in overseeing the daily operations of The Savoy's Restaurant, Lounge, Room Service, and Banquet departments. This position ensures exceptional guest service, operational excellence, and compliance with company and brand standards while maintaining labor, beverage, and operating costs within budget. The Food & Beverage Manager serves as a hands-on leader, coaching and developing associates, driving guest satisfaction, and executing departmental initiatives that contribute to the continued success of The Savoy. Exempt leaders are expected to work the hours necessary to meet the operational needs of the business, including evenings, weekends, and holidays. JOB FUNCTIONS & DUTIES • Support the Director of Food & Beverage in the daily operation of the Restaurant, Lounge, Room Service, and Banquet departments., • Lead by example by providing attentive, friendly, courteous, and service-focused hospitality to guests and associates., • Maintain regular attendance and flexibility to meet the operational needs of the hotel., • Maintain professional appearance and grooming standards in accordance with company and brand guidelines., • Ensure compliance with all company policies, brand standards, safety procedures, and applicable health regulations., • Maintain required certifications, including Food Handler, Alcohol Awareness, CPR, and First Aid, as applicable., • Develop a thorough understanding of hotel operations and maintain strong working relationships with all departments., • Recruit, interview, train, coach, mentor, and develop Food & Beverage associates., • Provide ongoing coaching, performance feedback, recognition, and corrective action in accordance with company policies., • Complete 90-day and annual performance evaluations in a timely manner., • Prepare schedules based on business demands, labor budgets, and productivity goals., • Review payroll for accuracy and submit payroll information within required deadlines., • Monitor labor productivity, wage progress, and departmental expenses., • Assist in preparing budgets, forecasts, and operational reports., • Drive guest satisfaction by responding promptly and professionally to guest requests, concerns, and service recovery opportunities., • Ensure consistent execution of service standards throughout all Food & Beverage outlets., • Partner with the Executive Chef to ensure exceptional food quality, presentation, and seamless front and back-of-house operations., • Assist in developing and implementing promotional programs, upselling initiatives, and revenue-generating opportunities., • Monitor beverage costs, inventories, purchasing, and monthly reconciliations., • Conduct quarterly operating equipment inventories and maintain appropriate inventory levels., • Attend daily BEO meetings and oversee banquet operations to ensure successful event execution., • Utilize the hotel's POS system to analyze sales performance, labor, and operational trends., • Generate required departmental reports accurately and on schedule., • Maintain accurate records for purchasing, scheduling, inventories, forecasting, and departmental documentation., • Ensure compliance with purchasing procedures, invoice processing, cash handling, and internal financial controls., • Organize and lead departmental meetings and training sessions as assigned., • Participate in Manager on Duty (MOD) coverage as required., • Maintain positive communication and collaboration between the Food & Beverage and Culinary teams, as well as all other hotel departments., • Assist in implementing emergency procedures in coordination with hotel leadership., • Maintain key control, Lost & Found procedures, and departmental security standards., • Monitor daily food and beverage sales for accuracy and identify opportunities to improve operational performance., • Perform other duties as assigned by the Director of Food & Beverage or General Manager.Requirements: EXPERIENCE & EDUCATION • Minimum of five (5) years of progressive Food & Beverage experience in a full-service hotel, upscale restaurant, or similar hospitality environment., • Associate's degree with three (3) or more years of related experience, or Bachelor's degree with at least one (1) year of related experience, or an equivalent combination of education and experience., • Previous supervisory or management experience required., • Strong knowledge of Microsoft Office, Windows operating systems, and hotel POS systems., • Excellent communication, leadership, coaching, and interpersonal skills., • Demonstrated ability to make sound decisions in a fast-paced, guest-focused environment., • Strong organizational, analytical, and problem-solving abilities., • Ability to interpret financial information, manage labor costs, and maintain departmental budgets., • Ability to remain calm, professional, and solution-oriented under pressure., • Strong attention to detail and commitment to operational excellence., • Working knowledge of food safety, responsible alcohol service, and hospitality best practices.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Assistant Restaurant Manager for Marriott Kansas City Airport in Kansas City, Missouri Salary Range: $47,000-$52,000 Annual Evening and Weekend Availability Required Position Summary: This position is responsible for assisting the organization, management, and administration of all operational aspects for the Food and Beverage Outlets. Essential job duties and responsibilities: The position requires the ability to perform the following essential job functions, with or without reasonable accommodation: • Interviewing, scheduling, payroll management, and performance/discipline management., • Key elements of the position include interacting with our guests and associates, building strong relationships amongst them, and training of staff to meet and exceed brand service standards., • Clearly describe, assign and delegate responsibility and authority for the operation of various food and beverage sub‐departments, e.g. room service, restaurants, banquets, kitchens, steward, etc., • Implement and monitor schedules for the operation of all restaurants, bars, and banquet facilities to achieve a profitable result., • Participate with the F&B Director, Chef, Restaurant Managers, and Banquet Leadership in the implementation of new menu concepts, merchandising, and banquet services to attract a predetermined customer market., • Assist in monitoring effective control of food, beverage and labor costs among all sub‐departments., • Assist the area managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion., • Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make‐up to the customer market, or a change in the competitive environment., • Assist and Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc., • Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department., • All other duties as assigned by management In addition to performance of the essential function, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the hotel. • Participate in Manager on Duty program., • In emergencies, perform in the capacity of any position supervised., • Operate word processing and reporting programs on computer., • Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. OTHER DUTIES PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING 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. required skills / abilities: The individual holding this position must possess the following knowledge, skills and abilities: • Minimum two years restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required., • Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error., • Ability to listen effectively and to speak English clearly to communicate with customers and team members and prepare written complex reports., • Must have coordinating skills as pertains to determining time, place and sequence of operations or action., • Ability to analyze information and make effective judgments., • Licenses or Certificates-Ability to obtain any government‐required licenses or certificates. For example: Washington Health Card; Oregon Liquor Service Permit, Alcohol Service Certification, Food Handlers Permit, etc., • All team members must maintain a neat, clean and well-groomed appearance (specific standards available). desired software proficiencies: NONE supervisory Responsibilities: NONE education / experience: • Proof of authorization/eligibility to work in the United States., • High School Diploma or equivalent., • Culinary, sales and service background., • College degree in related field preferred. physical requirements: THE INDIVIDUAL HOLDING THIS POSITION MUST POSSESS THE FOLLOWING KNOWLEDGE, SKILLS AND ABILITIES: Page BreakPage Break • EXTENSIVE EXPERIENCE IN RESTAURANT, BAR, BANQUET, STEWARDING, KITCHEN, SALES, CATERING AND MANAGEMENT REQUIRED., • BASIC MATHEMATICAL SKILLS AND CONSIDERABLE SKILL IN THE USE OF A CALCULATOR TO PREPARE MODERATELY COMPLEX MATHEMATICAL CALCULATIONS WITHOUT ERROR., • ABILITY TO LISTEN EFFECTIVELY AND TO SPEAK ENGLISH CLEARLY TO COMMUNICATE WITH CUSTOMERS AND, • TEAM MEMBERS AND PREPARE WRITTEN COMPLEX REPORTS., • MUST HAVE COORDINATING SKILLS AS PERTAINS TO DETERMINING TIME, PLACE AND SEQUENCE OF OPERATIONS OR ACTION., • ABILITY TO ANALYZE INFORMATION AND MAKE EFFECTIVE JUDGMENTS., • LICENSES OR CERTIFICATES-ABILITY TO OBTAIN ANY GOVERNMENT‐REQUIRED LICENSES OR CERTIFICATES. FOR EXAMPLE: WASHINGTON HEALTH CARD; OREGON LIQUOR SERVICE PERMIT, ALCOHOL SERVICE CERTIFICATION, FOOD HANDLERS PERMIT, ETC., • ALL TEAM MEMBERS MUST MAINTAIN A NEAT, CLEAN AND WELL-GROOMED APPEARANCE (SPECIFIC STANDARDS AVAILABLE). Amazing Benefits At A Glance: • Team Driven and Values Based Culture, • Medical/Dental/Vision, • Vacation & Holiday Pay, • Career Growth Opportunities/ Manager Training Program, • Reduced Room Rates throughout the portfolio, • Third Party Perks (Movie Tickets, Attractions, Other), • 401(k), • Employee assistance program, • Employee discount, • Life insurance, • Referral program

Job Summary The Executive Chef or Kitchen Manager is responsible for managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. The Executive Chef or Kitchen Manager reports directly to the restaurant Operating Partner or General M

Chef Manager - Kansas City Convention Center Requisition #: 643858 Location: Kansas City, MO, US, 64105 Job Description We know that a Chef’s job isn’t only about the food. Our Kitchen Manager will also play a key role in helping us meet budget requirements and execute company-delivered progra

Puttery is a modern entertainment destination that blends the energy of nightlife with the fun of tech-infused mini golf. Each location features immersive, themed courses, curated cocktails, and chef-inspired menus, creating an experience that's equal parts competitive and social. We're redefining how people connect by combining play, style, and hospitality into one unforgettable atmosphere. At Puttery, every visit is a reason to celebrate. The General Manager (GM) is responsible for the overall operations for the venue, and the results driven by venue performance. This position must be actively involved with each department, ensuring processes work together and people perform together. The GM is equally responsible for the hospitality and guest service in the venue, ensuring that all associates, work together to deliver exceptional service to all guests. The GM must have awareness of any Human Resources (HR) issues in the venue and achieves this awareness through effective communication strategies. The GM must also drive venue culture and be actively involved with community outreach. • Oversee daily business operations, • Develop and implement revenue growth strategies, • Drive Puttery culture in and out of the venue, • Responsible for training managers and staff for optimum performance and driving sales, • Creating and managing budgets, • Controlling costs and introducing tactical initiative to prevent losses, • Improving revenue growth by strategically identifying sales opportunities locally, • Hiring, training and coaching employees, • Delegating responsibilities to ensure employees grow and develop in their positions, • Employ various initiatives to coach employees to optimize their capabilities, • Evaluating performance and productivity, • Analyzing accounting and financial data and managing budgets, • Monitoring invoices, money handling procedures, accounting, and bank processes, • Overseeing marketing initiatives and special events, • Promoting company-sponsored training and growth initiatives, • Developing and maintaining good working relationships with a variety of people, including vendors, internal stakeholders, staff, and senior management, • Performs other duties as assigned and requested by Regional Director of Operations, • Diversity Management & Promotion, • Business Acumen, • Critical Thinking, • Develops Talent, • Entrepreneurial Spirit, • Minimum of 3-5 years' experience managing a complex leisure entertainment concept, • Travel by air and ground transportation unaccompanied and overnight, as necessary, • Work extended hours as required and/or during other busy periods based on business needs, • Operate a personal computer and use required applications, • Work with minimal supervision, • Read and comprehend complex printed data/information and reports, • Possess excellent verbal and written communication skills, • Effectively prepare and present complex information to members of management, • Excellent interpersonal and customer service skills, • Excellent organizational skills and attention to detail, • Excellent time management skills, • Strong analytical and problem-solving skills, • Proficient in Microsoft Office Suite or similar software, • Prior experience as a General Manager or Assistant General Manager in a high volume ($8M+ annual) restaurant, hotel, or leisure entertainment facility, • Proven track record of managing complex budgets and increasing revenue successfully, • Outstanding verbal and written skills, and experience working with staff on all levels, • Prior experience managing major projects and supervising day-to-day activities of workers, • Ability to communicate effectively and efficiently across levels within the organization, • Bachelor's degree in Business, or relevant field preferred, • Days and hours of work vary by schedule and business needs, • Evening, weekend, and holiday work will be required, • Special working conditions include but are not limited to a range of circumstances such as sitting or standing for periods of time, • May need to lift to 50 pounds, • Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions Puttery is committed to equal opportunity in the workplace, preventing discrimination and harassment, including sexual misconduct, based on legally protected diversity characteristics (such as race, color, religion, national origin, sex, age, disability, sexual orientation, gender identity or expression, family status, citizenship, genetic information and veteran status) in its application and hiring processes and in its employment decisions. Additionally, Puttery takes action to prevent retaliation and to create a respectful, equitable and inclusive environment for everyone.

Chang's is seeking an Executive Chef or Kitchen Manager to lead the culinary team and oversee restaurant food service operations, ensuring top kitchen standards. The role requires hands-on leadership, at least 3+ years in culinary management, and the ability to maintain safety, quality, and efficien

We are looking for a Kitchen Manager/ Sous Chef to join our growing team! If you are interested in joining a dynamic group, we are looking for outgoing, driven hospitality professionals! Sous Chef/ Kitchen Manager Qualifications:Minimum of 3 years of Kitchen Manager, Sous Chef, Chef, Manager, Kitche

General Manager and Executive Chef. Reporting directly to the General Manager and Regional Manager, the position does not require travel and focuses on enhancing customer experience and operational efficiency.

Job Details Position: Chef Manager Location: Overland Park, KS Salary: $75,000/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, H

The Chef Manager reports to the Director and is responsible for developing and executing culinary results to exceed customer expectations. The Chef Manager oversees and manages culinary and financial operations to meet service, production and presentation standards. The Chef Manager applies culinary

Project Manager – Lead Ground-Up Commercial and Retail Developments.

This role provides strategic and hand-on leadership across production, maintenance, quality, and materials to support customer requirements and continuous improvement initiatives in compliance with customer quality standards.Bachelor’s degree in engineering, Manufacturing, Operations Management, o

Focus Search LLC is recruiting for a Construction Project Manager in Kansas City, MO.

Kansas City Fiberglass Insulation Plant—adding jobs, expanding capabilities, and shaping the future of manufacturing at a facility that has been a cornerstone of building products production for.The purpose of the Complex Leader is to drive plant performance through managing safety, environment, t

General Manager - Lee's Summit, MO. You're not just managing shifts, you're developing people who are early in their careers and need a manager who leads with patience, structure, and a genuinely positive presence. Current or recent GM/Store Manager experience in QSR, fast-casual, or coffee/beverage

The Store Manager Candidate supports the Store Manager in the effective implementation of all store processes including employee supervision, staffing, inventory management, stocking and receiving, paperwork, and store needs. This position is utilized to foster interactive development of an external

If unforeseen events occur, the Account Manager must problem solve, relying on past experience and extensive knowledge of Federal Maritime Commission and U. May make visits to customer locations with the General Manager or the assigned Sales Executive. The Account Manager is responsible for managing

Provincial Senior Living proudly manages lifestyle-driven Independent Living communities across the United States, united by a shared purpose to enrich the lives of seniors and team members alike.Serving thousands of residents and families in more than 13,000 units, we operate with a deep commitment

Assists the Store Manager in ensuring staff and store compliance with all applicable food handling rules and regulations. Assist the Store Manager, as directed, with scheduling employees; enter payroll information into computer. As directed by the Store Manager, order drop-shipments.

Mailroom Operations Associate Manager.

Mailroom Operations Associate Manager.

Operations Manager - Housekeeping Services. The Operations Manager, Housekeeping Services is responsible for providing leadership, direction, and management oversight of the housekeeping process for an assigned area, location, housekeeping function (i.

This position is housed at the Urban Youth Academy (UYA) and is responsible for overseeing the daily operations and maintenance of the Urban Youth Academy facility to ensure a safe, functional, and premier environment for all participants, coaches, and guests The Manager leads all aspects of field a

Urban Youth Academy – Manager, Operations and Facilities. The Manager leads all aspects of field and facility care, maintaining high-quality playing surfaces and operational standards that support safe, reliable, and professional programming.

The Business Operations Manager Role The Why :. The Business Operations Manager is the main Operational face between our Clients, our Warehouse Partners, and internal WHQ stakeholders.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

The Operations Manager is responsible for supporting the Store Manager in the total leadership and strategic operation of a CVS/pharmacy store including:Overall store management, supervision, and policy implementationSales and inventory managementEmployee staffing, training, and developmentFinancial

Systems Whiz: Rock th General Manager, Manager, City, Restaurant.

Legendary food and service begins with legendary people.We believe in earning the loyalty of our Team Members with our strong, diverse culture, well-done benefits and growth opportunities.It takes passion, pride and commitment to c Line Cook, Cook, Restaurant.

JOIN A WINNING TEAM! Line Cook (Upscale / Fine Dining) This isnt just your next job its your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guests experience the moment they walk through our doors! Line Cook, Cook, Restaurant.

Text "HIREME" to 30437 to apply now! By texting HIREME to 30437 you will opt-in to receive hiring messages and account related messages from Outback Steakhouse.Text HELP for help or smshelp@paradox.Privacy policy can be found at paradox.At Outback Steakhouse, we believe that people want to be part

We offer weekly pay and competitive wages.Options for medical, dental and vision starting at less than $10/week.Life insurance, short-term disability and voluntary benefits.Anniversary pay (must meet eligibility requirements).Discounted shift meals and a 25% discount when dining as a guest.Opportuni

Canteen + We are hiring immediately for a full time SOUS CHEF position. Job Summary Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.