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Job Description Are you Ready to Launch Your Career? ???? Join us in our mission as a Head Cook at Camp Scully. Imagine yourself as part of an organization with a profound commitment to making a positive impact. When you choose Catholic Charities, you step into a world of endless opportunities, where your efforts collectively contribute to a brighter community. We consider it a privilege to make a meaningful difference, and we love what we do. As the Head Cook, you will play a pivotal role in individuals' lives, making a significant impact through: • Assist with the maintenance of food inventory on a daily basis, • Ensure all meals meet necessary requirements, • Coordinate meal preparation and cleaning of dining hall as necessary, • Ensure that kitchen staff are using appropriate food handling, storage, cleaning, and sanitizing procedures Head Cook Minimum Salary: $17.00 per hour Head Cook Maximum Salary: $18.00 per hour Head Cook Schedule: Sunday – Friday, 8:00am – 5:00pm, 40 hours per week Qualifications: • High School Diploma or GED, • Experience in a camp or institutional food service setting, • Experience as a cook and/or assistant chef, • Desire and ability to work with children, • ServSafe Manager Certification (preferred) *Seasonal Position We value work-life balance and offer some stellar benefits: • Employee Assistance Program, • Employee Discounts (movie tickets, hotels, flights, amusement parks, etc.), • Exciting referral bonuses, • Ongoing training and development, • Recognition and Awards, • Career Growth, • A collaborative team culture, • Click here for our Benefits Brochure Catholic Charities is proud to be an Equal Opportunity Employer, fostering a workplace where every individual can shine their brightest. Applicants have rights under Federal Employment Law: Family and Medical Leave Act (FMLA) Equal Employment Opportunity (EEO) Know Your Rights Employee Polygraph Protection Act (EPPA)

Job DescriptionLine Cook Position Summary The Line Cook is responsible for preparing high-quality food in a fast-paced kitchen while maintaining consistency, cleanliness, and food safety standards. This position plays a key role in delivering an exceptional dining experience by executing menu items with precision, teamwork, and pride. Essential Responsibilities · Prepare and cook menu items according to established recipes and presentation standards. · Set up and stock assigned station before each shift. · Ensure all food is cooked to proper temperatures and served in a timely manner. · Maintain a clean, organized, and sanitized workstation throughout each shift. · Follow all food safety, sanitation, and health department regulations. · Properly label, rotate, and store food using FIFO (First In, First Out) procedures. · Assist with daily prep work, inventory, and restocking as needed. · Communicate effectively with the Chef, Kitchen Manager, and fellow team members. · Maintain quality and consistency during busy service periods. · Help with opening and closing kitchen duties. · Assist in minimizing food waste and controlling costs. · Perform other duties as assigned. Qualifications · Previous line cook experience preferred; culinary training is a plus. · Ability to work efficiently in a fast-paced, team-oriented environment. · Strong knowledge of food safety and sanitation practices. · Ability to follow recipes and directions accurately. · Excellent organizational and time management skills. · Dependable, punctual, and professional. · Flexible schedule, including evenings, weekends, and holidays. Physical Requirements · Ability to stand and walk for extended periods. · Frequently lift and carry up to 50 pounds. · Ability to bend, reach, twist, and work in hot, fast-paced kitchen conditions. · Manual dexterity to safely operate kitchen equipment and knives. What We Expect At Otis & Oliver’s, every team member contributes to our reputation for outstanding food and exceptional hospitality. We are looking for individuals who: · Take pride in their work. · Support and respect their teammates. · Maintain a positive attitude under pressure. · Are committed to continuous learning and improvement. · Treat our guests and coworkers with professionalism and respect. Benefits · Competitive hourly wage · Flexible scheduling · Employee meal discounts · Paid training · Growth opportunities within Martel Hospitality Group · Positive, team-focused work environment

Job Description Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls. Job Duties • Costing and ordering of all food and non-alcoholic beverages, • Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products, • Think clearly, remaining calm and resolving problems using good judgment, • Maintain safety standards at all times, • Train, supervise, and coach all kitchen staff according to company standards, • Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency, • Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times, • Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company, • Monitor and coach staff on maintaining consistency in food quality, • Applying constant educational and corrective measures when managing the culinary staff, • Constantly utilize controls to minimize food and supply waste and eliminate theft, • Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline Skills/Qualifications • B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts, • Minimum four years of culinary management experience, preferably upscale restaurant experience, • Well developed leadership qualities, • Ability to work well under pressure, • In depth knowledge of the front of the house and its workings, • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficiency in ordering, menu costing and labor forecasting, • Extensive knowledge in local and worldly cuisines, • Exceptional guest relations skills, • Computer skills, • Ability to work a flexible schedule, • Ability to motivate employees to be proficient at their jobs Benefits: • 401K with employer match, • Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week, • HSA option available, • Supplemental insurance policies through AFLAC available, • Paid vacation, sick time and holidays, • Employee discount on foodSalary Range - $70,000 - $75,000 Powered by JazzHR GoFxfgzwz1

Job Description JO Restaurant Group is looking to hire an experienced Executive Chef to join our team. Our locations include 677 Prime, Primrose Cafe and Toro Cantina in Albany, NY, Sea Smoke in Green Island, NY and Prime Burger Shakehouse in Troy, NY. Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. The Executive Chef directs all operations in alignment with the direction of the General Manager. He/she will be responsible for quality service, meeting/exceeding financial goals, short and long term planning, and day to day operations. He/she will most importantly be responsible for being the creative and educational force behind the creation, execution, and consistency of excellent food along with the constant development, retention and growth of the kitchen staff. The Executive chef will accomplish this through total product knowledge, maintaining established food and labor percentages, and structured management controls. Job Duties • Costing and ordering of all food and non-alcoholic beverages, • Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products, • Think clearly, remaining calm and resolving problems using good judgment, • Maintain safety standards at all times, • Train, supervise, and coach all kitchen staff according to company standards, • Schedule and coordinate kitchen staff, ensure proper staffing for maximum productivity and efficiency, • Ensure high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times, • Follow documented recipes and maintain the high quality of food production, presentation, and taste that has been established in our company, • Monitor and coach staff on maintaining consistency in food quality, • Applying constant educational and corrective measures when managing the culinary staff, • Constantly utilize controls to minimize food and supply waste and eliminate theft, • Be well versed, capable, and consistent with regards to human resources procedures and documentation processes of progressive discipline Skills/Qualifications • B.S. Degree in Food Service Technology/Management or A.A. Degree in Culinary Arts, • Minimum four years of culinary management experience, preferably upscale restaurant experience, • Well developed leadership qualities, • Ability to work well under pressure, • In depth knowledge of the front of the house and its workings, • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficiency in ordering, menu costing and labor forecasting, • Extensive knowledge in local and worldly cuisines, • Exceptional guest relations skills, • Computer skills, • Ability to work a flexible schedule, • Ability to motivate employees to be proficient at their jobs Benefits: • 401K with employer match, • Competitive health insurance benefits (medical, dental and vision) available to members averaging only 24 hours per week, • HSA option available, • Supplemental insurance policies through AFLAC available, • Paid vacation, sick time and holidays, • Employee discount on foodSalary Range - $70,000 - $75,000 Powered by JazzHR gBUK9eNau3

Job Description Are you a passionate, driven culinary leader ready to take the reins in a fast-paced, high-energy kitchen? We are looking for a detail-oriented, composed, proven Kitchen Manager to join our team at our Albany, NY location. If this sounds like something that fits what you’re seeking, please APPLY TODAY FOR IMMEDIATE CONSIDERATION! For almost 40 years we have been delivering award-winning, southern cuisine and unforgettable guest experiences. As a Kitchen Manager, you'll play a key role in keeping our kitchen running smooth, our food top-notch, and our team motivated and thriving. What You’ll Do: • Oversee day-to-day back-of-house operations in a high-volume kitchen, • Lead, train, and develop kitchen staff to ensure consistent food quality and safety standards, • Manage food inventory, ordering, and cost controls, • Ensure compliance with health, sanitation, and safety regulations, • Collaborate with front-of-house management to maintain smooth service and team synergy, • Drive a culture of accountability, positivity, and teamwork What We’re Looking For: • 3+ years of kitchen management or executive chef experience in a high-volume full-service restaurant, • Passion and a love for bold, scratch-made food (Scratch kitchen experience is required), • Strong leadership skills with a hands-on, lead-by-example style, • In-depth knowledge of food safety standards and BOH operations, • Excellent communication, time management, and problem-solving skills, • Ability to thrive in a fast-paced, team-focused environment What We Offer: • Competitive salary, Sign-on Bonus and performance-based bonus program, • Medical, telemedicine, dental, and vision insurance, • HSA, FSA, and Dependent Care FSA, • Company-paid short-term and long-term disability insurance, • Company-paid life insurance, • Generous PTO and Sick Hours, • 401 K retirement plan, • Employee assistance and training program, • Employee meal program and discounts on merch Bring the flavor. Lead the team. Be legendary. Ready to join our amazing family-oriented team? Apply today with your most updated resume to be immediately considered for our Kitchen Manager role in Albany, NY.

Job DescriptionWith over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. The Seasonal Kitchen Assistant contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Seasonal Kitchen Assistant blends a passion for cooking and entertaining to support the Resident Chef in driving business results. The Seasonal Kitchen Assistant reports to the Resident Chef.Job Duties and Responsibilities • Provides an exceptional customer experience according to customer service standards. Proactively seeks out and greets customers., • Supports an exceptional cooking class experience at every class by acting as an extension of the instructor. Reinforces and supports the techniques being presented in class., • Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary., • Works as a part of a high-performing team to achieve store’s sales plan. Strives to achieve individual and/or class sales goals., • Consistently follows all Sur La Table policies and standard operating procedures (SOPs)., • Shares product assortment and services such as, gift registry and cooking classes with customers. Demonstrates products upon request of a customer or as directed by a manager., • Assists with shopping for ingredients, class preparation or additional support as needed or directed by instructor., • Washes dishes, cleans kitchen and preps kitchen for classes. Accurately records time worked according to SLT policy., • Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office., • May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks., • Additional responsibilities as assigned by Resident ChefEssential Functions, • Ability to communicate verbally and work cooperatively with employees and customers., • Ability to remain in a stationary position for up to 3 hours at a time., • Ability to move about the work place coaching and directing class participants or while selling to customers., • Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose., • Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment., • Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques., • Ability to work a varied schedule including nights and weekends as business dictates., • Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work., • Regular and predictable attendance., • Ability to ascend/descend ladders in order to retrieve and/or move merchandise., • Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs., • Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. Experience and Required Qualifications, • 1 year retail sales experience (preferred)., • 1 year food prep and/or kitchen operations experience (preferred)., • Valid Food Handlers and/or Food Managers Certification., • Must be at least 21 years old., • Familiarity with MS Office Suite (Word, Excel, Outlook).Sur La Table Core Competencies for Everyone, • Focus on the Customer: You inspire and delight your customers., • Be Genuine: Your communication style is respectful, effective and sincere., • Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action., • Take Ownership: You are committed, responsible and provide solutions., • Achieve Results: You meet and exceed goals and expectations. Pay Range, • $16.00 - $17.02 per hourThis job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Job Purpose: The Restaurant Manager manages all aspects of food and beverage operations while ensuring compliance with company operating procedures. The employee must also have the ability to maintain the flow of the restaurant and act as a liaison between front and back of the house and guests to provide an enjoyable and memorable experience. Job Duties: • Coordinate guest needs including assisting in facilitation of menu planning/dietary restrictions, • Investigate and tactfully resolve complaints regarding food quality, service, or accommodations, • Maintain presence in the room and at the tables; building rapport with guests, recognizing repeat guests etc., • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted, • Work with Executive Chef to maintain food inventory, as well as liquor/wine and equipment inventory, • Schedule staff hours and assign duties, • Maximize bar profitability by ensuring portion control; monitoring accuracy of charges, • Update job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks etc., • Establish standards for personnel performance and customer service; staff development and training, • Resolve staff issues, hire new staff, and evaluate employee performance, • Review work procedures and operational problems to determine ways to improve service, performance, or safety • Other administrative and operational duties as needed Skills/Qualifications: • 2 years of restaurant management experience, • Knowledge of food and wine, • Knowledge of all job functions to properly manage restaurant (i.e., bussing, runner, serving bartender), • Computer skills including POS (Point of Sales) systems, • Strong organizational skills; ability to prioritize and multi-task in a fast-paced environment, • Outgoing, pleasant personality, and desire to please guests, • Good organizational and interpersonal communication skills, • Flexible schedule, ability to work days, nights, weekends and some holidays, • Ability to lift up to 50 pounds, • Ability to stand for up to 8 hours, • Must have reliable transportationSalary Range - $65,000 - 70,000 Powered by JazzHR Fh21RsOnwv

Job Description Job Purpose: The Restaurant Manager manages all aspects of food and beverage operations while ensuring compliance with company operating procedures. The employee must also have the ability to maintain the flow of the restaurant and act as a liaison between front and back of the house and guests to provide an enjoyable and memorable experience. Job Duties: • Coordinate guest needs including assisting in facilitation of menu planning/dietary restrictions, • Investigate and tactfully resolve complaints regarding food quality, service, or accommodations, • Maintain presence in the room and at the tables; building rapport with guests, recognizing repeat guests etc., • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted, • Work with Executive Chef to maintain food inventory, as well as liquor/wine and equipment inventory, • Schedule staff hours and assign duties, • Maximize bar profitability by ensuring portion control; monitoring accuracy of charges, • Update job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks etc., • Establish standards for personnel performance and customer service; staff development and training, • Resolve staff issues, hire new staff, and evaluate employee performance, • Review work procedures and operational problems to determine ways to improve service, performance, or safety • Other administrative and operational duties as needed Skills/Qualifications: • 2 years of restaurant management experience, • Knowledge of food and wine, • Knowledge of all job functions to properly manage restaurant (i.e., bussing, runner, serving bartender), • Computer skills including POS (Point of Sales) systems, • Strong organizational skills; ability to prioritize and multi-task in a fast-paced environment, • Outgoing, pleasant personality, and desire to please guests, • Good organizational and interpersonal communication skills, • Flexible schedule, ability to work days, nights, weekends and some holidays, • Ability to lift up to 50 pounds, • Ability to stand for up to 8 hours, • Must have reliable transportationSalary Range - $65,000 - 70,000 Powered by JazzHR cclKfU9V3P

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 incen

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee

CCL Hospitality Group Position Title: [[title]] Pay Grade: [[payGrade_obj]] Salary: $75,000 - $90,000 Other Forms of Compensation: Benefits offered With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Project Manager - Executive Chef An organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including training and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Essential Functions and Key Tasks: Culinarian + As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations. + Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities. + Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan. + You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations. + A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management. + Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing). + You are the company representative of culinary brand standards and HACCP food safety standards is imperative. + Ability to train new Executive Chef and production staff on all required production systems and processes. + Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames. + Development of facility food tracking systems and processes, review, train staff on use of daily production records. + Develop and implement menus and prescribed recipes. + Proficient forecasting and production, ensure all product is delivered on time and at proper temperature. + Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors. + Develop and implement job flows for all kitchen and production staff. + Scheduling and supervision of culinary department personnel with adherence to our productivity metrics. + Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff. + Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards. + Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis. + Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director. + Assure regulatory compliance for production and sanitation with detailed and organized program documentation. Education and Experience: + Minimum 5 years' experience as an Executive Chef or Chef Manager. + Prior experience in dining service transitions and openings is preferred. + Serve Safe, Choke Save and Allergen certification preferred. + Bachelor's degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred. + The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements. Work Environment: + Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business. + This position requires extensive travel up to 100%. + Must live within 1 hour of a major airport. + Must have a valid driver's license and reliable transportation. + Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at-risk conditions. + Computer knowledge and ability to work with multiple software programs is essential. + Involves repetitive motion, walking and/or standing for extended periods of time. + Frequent lifting, pushing, and carrying. CCL is an Equal Opportunity Employer . All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Disclaimer. Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2-week at home period, the ultimate impact may be potential separation for lack of work. Job Summary Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) + Paid Parental Leave + Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_CCL.pdf) or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_CCL.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1528924 CCL Hospitality Group JON DAVIS [[req_classification]]

Hiring immediately for full-time salaried Executive Chef, Head Chef or Executive Kitchen Manager (EKM). Prepares work schedule for Sous Chef and kitchen staff. On‑going performance appraisals for Sous Chefs and kitchen staff.

We are seeking a growth minded Chef Manager for our growing business.

The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food s

We are currently looking for a Kitchen Manager to join our team at our Troy, NY location. Kitchen Manager compensation range: $68,000 - $72,000 per year. The Kitchen Manager’s role is to provide uncompromised excellence at all times, making the Guest and the Bar-B-Que the heart and passion of

Attend night aiming sessions with project manager or designer.

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you'll assist in creating menu items and ensuring guests are presented with a meal they can't receive elsewhere.As you continue to learn, grow, an

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you'll assist in creating menu items and ensuring guests are presented with a meal they can't receive elsewhere.As you continue to learn, grow, an

We have are looking for kick-ass servers for immediate placement.Job Responsibilities include but are not limited to: Creating a warm and welcoming environment for every customer Maintaining the general cleanliness and organization of the dining area Serving customers food and drinks Helping custome

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you'll assist in creating menu items and ensuring guests are presented with a meal they can't receive elsewhere.As you continue to learn, grow, an

We have are looking for kick-ass servers for immediate placement.Job Responsibilities include but are not limited to: Creating a warm and welcoming environment for every customer Maintaining the general cleanliness and organization of the dining area Serving customers food and drinks Helping custome

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you'll assist in creating menu items and ensuring guests are presented with a meal they can't receive elsewhere.As you continue to learn, grow, an

Web Project Manager Job Duties: Establishes Web project scope by studying strategic business drivers; discovering and validating business and technical requirements and parameters; obtaining input from subje

The Assistant Floor Manager works closely with the Floor Manager in ensuring that all available product is out for sale, is maintained with the strictest freshness policies in accordance with Company direction and HACCP Guidelines and developing relationships with customers that drive sales goals, m

We have are looking for kick-ass servers for immediate placement.Job Responsibilities include but are not limited to: Creating a warm and welcoming environment for every customer Maintaining the general cleanliness and organization of the dining area Serving customers food and drinks Helping custome

Supervises Stockers and Hilo driver's during second shift and third shift.Supervises, trains and evaluates Stockers and Hi Lo Drivers.Ensures friendly, efficient and professional customer service.Ensures compliance with established sales and security policies and procedures.Investigates and resolves

Helps patrons select food and beverages by suggesting courses, explaining the chef's specialties, identifying appropriate beverage pairings, and answering food preparation questions.

The Produce Manager is responsible for overseeing all aspects of the produce department, including inventory management, product quality, merchandising, and team performance.

Position Summary: The Assistant Floor Manager works closely with the Floor Manager in ensuring that all available product is out for sale, is maintained with the strictest freshness policies in accordance with Company direction and HACCP Guidelines and developing relationships with customers that dr

Here We GROW Again! Are you a potential Assistant General Manager and ready to leave average in the past? Be a part of one of the greatest growth stories ever told in the fitness industry. With over 45 locations currently and even more planned, our Assistant General Manager position offers a tremend

General Manager The Brothers That Just Do Gutters. As a General Manager, you'll be the primary integrator for our organizationturning the owner's vision into clear, actionable plans. Duties and responsibilities include overseeing daily business operations and ensuring smooth workflow, developing an

AMC Construction & Management is currently seeking a Project Manager that desires a long-term career. The Project Manager will be responsible for overseeing and managing commercial drywall, framing and acoustic ceiling construction projects.

Operations Manager Job Duties: Oversees operational systems, processes, and infrastructure while looking for opportunities of improvement or revision.

Are you looking for a highly rewarding opportunity that provides extensive career growth opportunity? Gilbane is seeking a Project Manager I to be responsible for supporting the Senior Project Manager and/or Project Manager II in the overall directio Project Manager, Manager, Project, Business Servi

Burger King Assistant Manager Bring the flavor. At Burger King, our Assistant Managers (AMs) play a critical role in driving restaurant performance and developing strong, high-performing teams. You'll partner closely with the Restaurant General Manager (RGM) to deliver operational excellence, consi

General Manager Job Duties: Obtains profit contribution by managing staff and establishing and accomplishing business objectives. Increases management's effectiveness by recruiting, selecting, orientin

Practice Manager of Operations 1st Advantage Dental in Clifton Park is looking for a Practice Manager of Operations to join our team. As a Practice Manager of Operations, you'll work in an environment that encourages learning, team cohesion, and puts patients first. As a Practice Manager of Operati

Line Cook Job Duties: Sets up and stocks food items and other necessary supplies.Prepares food items by cutting, chopping, mixing, and preparing sauces.Cooks food items by grilling, fry

JOB DETAILS Job Summary The Produce Manager is responsible for overseeing all aspects of the produce department, including inventory management, product quality, merchandising, and team performance.