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Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● High school diploma or equivalent is desirable; Training from a culinary school will be an asset We use eVerify to confirm U.S. Employment eligibility.

Job Description Closing Date: August 4th, 2026 at 4:00 PM Salary: Depending on Experience (DOE) POSITION SUMMARY This position provides management oversight to the Chef de Cuisine, Sous Chefs, and Cooks in the day to day business operation of the Prime Culinary Staff at Wild Horse Pass. This position oversees the direction of the culinary team’s daily activities in accordance with the Food and Beverage policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment by performing the following duties, as well as demonstrating the GILA WAY. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Promotes and provides excellent guest service experience to both internal and external guests., • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. · Controls labor costs through effective managing of culinary leaders, cross-training and development of team members. · Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency. This positions primary focus is to ensure the recipes at Prime Restaurant are maintained and executed as directed. · Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. · Provides accurate costing on all menu items to Executive Chef · Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. · Works with Shula’s Corp Culinary Team on menu development, consistency, and execution · Meets with suppliers regularly to ensure best possible product is being received · Conducts subordinate performance review and counseling sessions. · Provides leadership and support to the entire culinary team; builds morale and encourages empowerment of staff. · Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation and counseling of the Prime culinary team. · Promotes support and communication. Positively interacts with front of house team. Rapidly solves problems. · Ensures compliance with local, state, and community health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen team. · Responsible for ensuring all Prime Culinary Team Members are certified in Arizona Food Safety Course · Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. · Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management level positions. · Maintains a dependable work attendance record with extremely infrequent absences and/or lateness. · Performs other special projects and duties as assigned. SUPERVISORY RESPONSIBILITIES Directly supervises the culinary team members at Prime restaurant. 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; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE 1. High School Diploma or equivalent required. Bachelor’s degree with major concentration in food preparation, management, nutrition or related field preferred., 2. Prior experience as an Executive Chef and/or related experience in a full service restaurant or events venue preferred., 3. Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required., 4. Must be able to acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP) and other required compliance trainings., 5. Ability to perform the GILA WAY which is as follows; Greet our guest Interact positively with guest Listen actively to our guest Appreciate our guest 1. Must possess excellent guest service skills and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision., 2. Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members., 3. Strong interpersonal and communication skills, both written and oral. This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities

Job DescriptionDescription: A Kitchen Manager oversees the daily operations of a kitchen, ensuring food quality, safety, and efficiency. They lead staff, manage inventory, control costs, and maintain high standards of cleanliness and guest satisfaction. Key Responsibilities: • Supervise and coordinate kitchen staff (cooks, prep, dishwashers), • Ensure food is prepared consistently and meets quality standards, • Manage inventory, ordering, and food cost control, • Enforce health, safety, and sanitation regulations, • Create schedules and manage labor costs, • Train and develop kitchen employees, • Collaborate with front-of-house staff for smooth service, • Handle equipment maintenance and kitchen organizationRequirements: Experience & Qualifications • 2–5+ years of experience in a commercial kitchen, often with leadership experience, • Previous roles such as line cook, sous chef, or assistant kitchen manager preferred, • Knowledge of food safety standards. ServSafe certification, preferred, • Strong leadership and team management skills, • Ability to work in a fast-paced, high-pressure environment, • Basic budgeting, inventory, and cost control experience Physical Requirements • Ability to stand and walk for long periods (8–12 hour shifts), • Lift and carry items up to 40–50 lbs (e.g., food supplies, equipment), • Work in hot, humid, and noisy environments, • Perform repetitive motions (chopping, stirring, lifting), • Bend, reach, and move quickly in tight spaces, • Handle sharp tools and kitchen equipment safely

Job Description Let’s grow together. We are looking for passionate people, who strive to deliver unparalleled service, and work with purpose to serve. YOU are truly the key to our future success. Craft beer isn’t just a trend to us. It’s a way of life. After 40 years of serving up the highest quality beers, great food and good times, the vibe at Old Chicago keeps getting better. After drawing our first pint in 1976, we’ve continued to pull some impressive local and international beers at over 100 locations. We still build our pizzas and taproom fare from scratch - one delicious, fresh ingredient at a time, but the most important ingredient is YOU! RESTAURANT KITCHEN MANAGER If you have 2+ years full service restaurant kitchen management or sous chef experience, we want to hear from you! A valid driver's license is a requirement for this position. We can offer you: Unlimited Career Opportunities and Growth. Comprehensive Benefits including medical, dental, vision, discounted childcare benefits and a 401K. Bonus Opportunities dependent on restaurant financial results Paid Time Off. Schedule flexibility. Employee Discount Program & More! We are an Equal Opportunity / E-Verify Employer In this role, you will manage the restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. KM, Kitchen Manager, Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Old Chicago Pizza is a well-established, full service restaurant concept that has growth opportunities for team members in a full-service casual dining restaurant company focusing on beer, pizza and American food. At Old Chicago you can grow your career with us.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Opportunity for advancement, • Training & development Department: Culinary / BOH Operations Reports To: Director of Operations/Ownership Location: Clive Collective - “Assigned Location” Pay: $75k - $85k + Benefits Job Summary The Executive Sous Chef is the senior culinary leader responsible for overseeing all kitchen operations, culinary execution, and food-related standards at a Clive Collective restaurant. This role requires a creative yet disciplined leader who can balance culinary excellence with cost control, consistency, team development, and operational efficiency. The Executive Sous Chef will set the culinary tone for the restaurant while aligning with Clive Collective’s brand identity, financial goals, and guest experience standards. The Executive Sous Chef may be assigned to an existing or future Clive Collective location based on company needs. Core Responsibilities • Culinary Leadership & Vision, • Establish and maintain culinary standards that reflect the brand and concept, • Develop, test, and implement seasonal menus and features, • Maintain recipe accuracy, presentation standards, and flavor consistency, • Work in collaboration with Ownership and Operations on concept evolution, • Ensure every dish meets Clive Collective quality expectationsKitchen Operations & Execution, • Oversee daily BOH operations: prep, line, expo, and sanitation, • Create and manage prep systems, station organization, and kitchen flow, • Ensure adherence to health department and safety regulations, • Monitor food handling, storage, rotation, and labeling standards, • Maintain accurate recipe costing and portion control, • Oversee equipment care, maintenance, and cleanlinessFinancial & Inventory Management, • Manage food cost, waste, ordering, and inventory accuracy, • Develop and maintain par levels for all food items, • Schedule BOH labor in alignment with business levels, • Monitor usage, spoilage, and overproduction, • Collaborate on budgeting, forecasting, and reportingTeam Leadership & Development, • Hire, train, develop, and retain BOH team members, • Conduct performance reviews and coaching sessions, • Implement consistent training standards for all BOH positionsBrand Representation & Standards, • Act as an ambassador of the culinary brand internally and externally, • Support marketing initiatives, tastings, events, and partnershipsRequired Qualifications, • 3–5+ years as a Sous Chef in a high-volume, full-service restaurant, • Strong leadership and staff development experience, • Solid understanding of food costing and inventory management, • Proven ability to build, lead, and retain a high-performing BOH team, • Experience with seasonal menu development, • Knowledge of health and food safety regulationsSchedule & Work Environment, • Full-time, on-site, flexible schedule including nights, weekends, and holidays, • Hands-on leadership role in a fast-paced environment, • May require travel to support additional Clive Collective locations or openings

Job Description Job Overview The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. This role is ideal for a driven cook ready to take the next step into management and leadership. Key Responsibilities Assist with daily kitchen operations and service execution Support supervision and training of line cooks and prep staff Ensure food quality, presentation, and consistency meet standards Help with prep lists, ordering, inventory, and waste control Maintain cleanliness and organization of kitchen and storage areas Follow all food safety, sanitation, and health regulations Step in to lead shifts as needed in the absence of senior chefs Ensure that the kitchen operates in a timely way Resourcefully solve any issues that arise and seize control of any problematic situation Maintain a positive and professional approach with coworkers and customers Qualifications 1–3 years of professional, high-volume kitchen experience (lead line cook experience preferred) Culinary school training a plus, but not required Strong work ethic, attention to detail, and ability to multitask Leadership mindset with a willingness to learn and grow Ability to work nights, weekends, and holidays Passion for food, technique, and team collaboration Accuracy and speed in handling emergency situations and providing solutions Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Understanding of various cooking methods, ingredients, equipment and procedures Benefits Offered • Employer Paid Health Insurance: Low-Deductible PPO Plans, • Dental, Life & Vision Insurance, • Generous Employee + Guest Discounts at all Restaurant Locations, • Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits: • Referral program, • Dental insurance, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance If you are looking for longevity in the restaurant industry and want a supportive work environment where you can thrive and cultivate your career, apply for Hop Social Tavern! We are looking for highly motivated team players that can work in a fast-paced, high-volume environment. Being detail oriented, complying with policies and procedures, thinking on your feet, and genuine care for others are essential to be part of the Hop Social team. We are a company that rewards hard work and results and show our appreciation by providing work/life balance. Example of Sous Chef Tasks: • Monitor food preparation for quality and accuracy., • Maintain food and labor cost goals., • Ensure smooth timing of food preparation and delivery of food to guests., • Facilitate communication between front of house and back of house.What We Offer:, • Paid Vacations, • Meal Discounts, • Health Insurance, • Dental Insurance, • Vision Insurance, • Life Insurance, • Disability Insurance, • Personal Days, • Bonus based on resultsSafety Commitment: At Hop Social Grill, we are committed to providing a safe work environment for our team. Our goal is to exceed governmental safety requirements by offering continual safety training, enforcing regulations, and focusing on injury prevention. Who We Are: The Hop Social brand continually strives to deliver high quality food and an outstanding dining experience in the Phoenix Metro Area. Our one and only service philosophy is, The answer is yes! Whats the question? We are a Company that values family and believes that you should be at your family events that are important to you. We demonstrate that in many ways, including the fact that our restaurants are not open on Thanksgiving or Christmas. Job Type: Full-time Experience level: 2 years Shift: 10 hour shift 8 hour shift Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Work setting: Bar Fine dining restaurant Work Location: In person License/Certification: • Food Handler Certification (Required)

Job Description Overview Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality. We strive to demonstrate our Mission in everything we do, especially in our Back of House operations. Our Sous Chefs are responsible for creating a positive environment that sets the expectations for quality food in a neat, clean, and organized kitchen. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back-of-house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs must be able to remain calm and composed in high pressure situations. Responsibilities In order to exceed our guest’s expectations, we have outlined the duties and responsibilities of our Sous Chef below: RESPONSIBILITIES INCLUDE, BUT NOT LIMITED TO: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations, • Accountable for ordering and receiving produce, seafood, and main food orders, • Conducts daily / bi-weekly inventory with team, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Qualifications PRE-REQUISITES: • 2 years full-service restaurant experience in a management position, • Working kitchen knowledge—butchering and portion control, • Be an expert in Iconic Hospitality, • Must have solid communication and organizational skills KNOWLEDGE REQUIREMENTS: • Iconic Hospitality standards, • Prep Duties, • Storing & Cooling food, • Food handling, • Butchering and portion control, • POS/Micros Knowledge, • Cash handling, • Food and Labor cost control, • Inventory control, • Administrative tasks, • Purchasing, • Safety and Sanitation procedures, • NCO (Neat, clean and organized) PHYSICAL REQUIREMENTS: • Able to speak, read, write and understand the primary language of the work location, • Reach, bend, push & pull items for up to 2 hours each day, • Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day, • Able to stand and exert well-paced mobility for multiple hours in length, • Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. #fbgrill

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Gilbert, AZ As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Chandler, AZ As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description True Connection Communities (TCC) is a rapidly growing Senior Housing platform focused on the Active Adult and Independent Living segments of the business. At TCC, every day is an opportunity at our Senior Living Community for all our team members to make lasting connections with each other, residents, and resident’s families in a profound and personal way. Team members serve as a bridge between the residents, families, and the company allowing us to provide the absolute best experience for all. At True Connection Communities, you’ll find opportunities to impact lives whether you have direct contact with residents, or support or lead someone who does. For more information on True Connection Communities visit www.trueconnectioncommunities.com. The Sous Chef second in command in our kitchen ad following our Executive Chef’s specifications and guidelines for delivering a best-in-class dining experience. The Sous Chef takes on the bulk of prep and execution of daily specials, which allows the Executive Chef the ability to monitor workflow, putting finishing touches on dishes and expedite. A Sous Chef should always be learning using every opportunity to learn all aspects of the Executive Chef role and can fill in on the Executive Chef’s days off. Working alongside the Executive Chef, the Sous Chef will learn how to order, schedule, write menus, and all of the other functions of the Executive Chef role. Full Time: Weekends Required Duties and Responsibilities • Cooks menu items according to recipes, diet and nutritional needs of residents., • Cuts, peels, washes, and prepares meats, fruits, and vegetables., • Checks the freshness of food and ingredients., • Rotates and stores food supplies., • Assists in training and supervision of cooks., • Helps plan menus and ensure the quality of meals., • Inspects supplies, equipment, and work areas for cleanliness and functionality., • Assists with ordering and maintaining inventory of food and supplies., • Monitors sanitation practices and follows kitchen safety standards., • Performs other duties as assigned. Qualifications • A High school diploma or GED is required. A Culinary Arts Diploma preferred., • Working knowledge of rules and regulations related to health and safety in food preparation., • Knowledge of cooking times and temperatures essential in accordance with ServSafe guidelines., • Knowledge of various cuts of meat and seasonings., • Demonstrates ability in a wide range of food preparation and skills., • Ability to communicate effectively with supervisor and other associates., • Able to work in a fast paced environment and manage multiple menus., • ServSafe certification. Benefits • Medical/Dental/Vision Insurance, Health Savings Account (HSA) & Flexible Spending Account (FSA), • Paid Parental Leave, Short-term & Long-term Disability, • Industry-leading PTO, • Paid Holidays, • 401k program; Including match, • Tuition reimbursement, • Employee Assistance Program (EAP), • Employee/Resident Referral Bonuses Working Conditions The Sous Chef works in a fast-paced kitchen with exposure to heat, flames, cold temperatures, slippery floors and sharp cooking tools. The Sous Chef may work in close contact with others. The Sous Chef must comply with food safety regulations, which include appropriate clothing and protective gear such as hairnets, masks, disposable gloves and slip-resistant shoes. True Connection Communities is an Equal Employment Opportunity Employer M/F/D/V. We are committed to equal employment opportunity to all qualified persons, without regard to race, color, religion, creed, ancestry, national origin, age, gender, gender identity or expression, marital status, disability, or other protected status, as established by Federal or State laws. True Connection Communities complies with the Americans with Disabilities Act (ADA), to provide reasonable accommodations for persons with disabilities. True Connection Communities is a Drug-Free/Smoke-Free Workplace. Weekends Required

Job Description Sous Chef — Back of House Leader Salary $70,000-$82,000/yr (This includes a profit share bonus) Upscale Wood-Fired Restaurant & Lounge — Gilbert, AZ Our Purpose is to serve our stakeholders, enrich their experiences, and exceed their expectations. We achieve our Purpose through our Mission: Creating extraordinary experiences through hospitality. [1] As a Sous Chef in our Gilbert location, you are a critical anchor of our scratch-kitchen operations. You are responsible for modeling Iconic Hospitality, maintaining an immaculate workspace, and fostering a high-performance environment. Physical Requirements • Must have a sense of balance and be able to bend, kneel, and lift items frequently weighing up to 50 pounds., • Able to stand and exert well-paced mobility for multiple hours in length., • Able to use fingers, hands, arms, and shoulders repetitively for up to 6 hours each day., • Reach, bend, push, and pull items for up to 2 hours each day., • Able to speak, read, write, and understand the primary language of the work location. Core Responsibilities • Operations & Food Production: Command the back of house team and streamline food production across the main dining room and premium bar lounge., • Talent Development: Drive team growth by interviewing, hiring, coaching, counseling, and executing training frameworks., • Precision Butchering: Directly supervise and participate in shifts requiring precision butchering and strict portion controls., • Financial Control: Oversee vendor ordering, receiving, and bi-weekly inventory tracking for all produce, seafood, and core ingredients., • NCO Environment: Maintain a Neat, Clean, and Organized kitchen that rigorously reflects elite food safety and local sanitation regulations. Elite Knowledge Requirements • Systems Fluency: Master-level application of POS infrastructure, labor budgets, and cash handling procedures., • Culinary Integrity: Absolute mastery over standard cooling protocols, safe food handling, and shelf-life rotation., • Cost Control: Daily dedication to food and labor cost margins to align kitchen operations with financial benchmarks. Interested Candidates submit resumes to John Wilcoxon at john@geckohospitality.com #ZRDH

Job Description Lead the Kitchen! Inspire the Team! Elevate Every Plate! We're seeking an experienced, passionate, and driven Sous Chef to join our culinary leadership team. This is an opportunity to play a key role in a chef-driven kitchen where quality, creativity, and hospitality are at the center of everything we do. As the second-in-command of the kitchen, the Sous Chef works closely with the Executive Chef to lead daily operations, develop team members, maintain exceptional food standards, and ensure every guest receives an outstanding dining experience. The ideal candidate is a strong leader who thrives in a fast-paced environment and is committed to excellence in every aspect of the kitchen. Responsibilities • Assist in the development and execution of food and beverage menus, • Produce and oversee high-quality dishes that meet presentation and flavor standards, • Ensure efficient kitchen operations while maintaining exceptional quality and consistency, • Support the Executive Chef with menu planning, food preparation, and daily kitchen management, • Lead service and step into the Executive Chef role when necessary, • Manage, coach, train, and motivate kitchen team members, • Create staff schedules and evaluate team performance, • Monitor inventory levels and place orders as needed, • Control food costs, minimize waste, and maintain profitability goals, • Enforce all food safety, sanitation, and workplace safety standards, • Resolve challenges quickly and effectively while maintaining composure under pressure, • Foster a positive, professional, and team-oriented kitchen cultureQualifications, • 4+ years of experience as a Sous Chef in a high-volume restaurant environment, • Strong understanding of cooking techniques, ingredients, equipment, and kitchen operations, • Proven leadership and team management experience, • Ability to thrive under pressure and make sound decisions in fast-paced situations, • Strong organizational, communication, and problem-solving skills, • Experience with inventory management, ordering, and cost controls, • Familiarity with Microsoft Office, POS systems, and restaurant management software, • Commitment to culinary excellence and continuous improvement, • Culinary degree or related certification is a plusBenefits, • Health Insurance, • Dental, Vision, and Life Insurance, • Generous Employee and Guest Dining Discounts at All Restaurant Locations, • Paid Vacation and Sick Time, • Opportunities for advancement within a growing restaurant group, • A collaborative culture focused on culinary innovation and professional growthWhy Join Our Team? You'll have the opportunity to work alongside talented culinary professionals, contribute to a dynamic and growing restaurant group, and help shape memorable dining experiences for every guest who walks through our doors. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: We are seeking an experienced and passionate Sous Chef to join our culinary team and help us deliver exceptional dining experiences to our guests. This is a fantastic opportunity for a dedicated culinary professional to be part of. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations and ensuring high standards of food quality and presentation, • Supervise and coordinate kitchen staff, including line cooks and prep cooks, to ensure efficient workflow, • Maintain strict adherence to food safety, sanitation, and hygiene standards, • Manage inventory, order supplies, and control food costs, • Train and mentor kitchen staff to foster a collaborative and professional environment, • Ensure timely preparation and delivery of all menu items during service hours, • Collaborate with management to implement new culinary initiatives and seasonal menu changes We offer a supportive work environment, opportunities for growth, and the chance to contribute to a premier hospitality experience in Paradise Valley. Requirements: Skills and Qualifications: • Proven experience as a Sous Chef or similar role in a fast-paced restaurant environment, • Strong knowledge of culinary techniques, food safety standards, and kitchen management, • Excellent leadership, communication, and organizational skills, • Ability to work effectively under pressure and manage multiple priorities, • Creative mindset with a passion for culinary excellence, • Flexibility to work evenings, weekends, and holidays as needed, • Culinary degree or equivalent professional training preferred, • Ability to work 50 hours per week, • Must be able to stand for long periods of time, • This position will require a ServSafe Certification

Job Description Legacy Retirement of Mesa is seeking a full-time Day Sous Chef to create delicious, well-balanced meals for our senior living residents. If you're passionate about cooking and want to make a difference through your culinary talents, we'd love to have you on our team! Why You'll Love Working Here We offer a competitive wage of $20/hour, based on experience, along with excellent benefits: • Paid time off (PTO), • Health, dental, vision, disability, and life insurance, • 401(k) with company match, • Free meals on shift About Legacy Retirement of Mesa Part of Western States Lodging & Management, we follow a "personal touch" philosophy-getting to know our residents and providing care that goes above and beyond expectations. Our six core values guide everything we do: Be loving. Choose wisely. Perform together. Act boldly. Express gratitude. Mind the store. At Legacy, we believe that independence promotes happiness and health. We're proud of our family-like culture, where residents and team members feel supported, valued, and appreciated. What You'll Do As a Sous Chef, you will assist our Culinary Director in helping to ensure that every meal served meets our high standards for quality, taste, and presentation. You'll: • Prepare meals according to standardized recipes and menus, • Coordinate meal prep and serving times, • Maintain a clean, safe, and organized kitchen, • Follow all food safety and infection control guidelines, • Work collaboratively with the culinary team and Director to deliver an exceptional dining experience If you love working in a kitchen and enjoy being part of a close-knit team, this is the place for you! What We're Looking For • A genuine heart for serving seniors, • Previous kitchen or cooking experience preferred (but we'll train the right person!), • Strong attention to detail and a positive, team-oriented attitude, • Flexibility and dependability Join Our Team If this sounds like the perfect fit, apply today! We look forward to welcoming you to the Legacy family. Job Posted by ApplicantPro

Job Description Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. What Makes Us Unique You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us. Our Concept Situated in the W Hotel, Sexy Roman is a provocative modern Italian restaurant offering playfully balances artisanal, hand-crafted Italian cuisine with an electrifying atmosphere to ignite your party and seduce your senses.. Alluring cocktails, thoughtfully curated worldly wines and a vibrant bar will keep the revelry going. This concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts. What We Expect: Duties & Responsibilities • Kitchen Operations Oversight., • Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged, • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service, • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels), • Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback, • Maintain the highest level of safety, security, sanitation, and cleanliness of facility, • "Inspire, Inspect, and Inform" restaurant personnel on a daily basis, • Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures., • Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff., • Understand how to use basic computer applications and POS systems., • Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs. General Management • Develop hourly team., • Maintain and manage systems., • Conduct quarterly management evaluations to track improvement of fundamental skills., • Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations., • Hire great talent and terminate any member of the staff on an as needed basis., • Participate in Sexy Roman's PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the W Hotel., • Must firmly confront poor performance while also recognizing and rewarding good performance., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Implement efficient and productive systems/processes in all departments (staffing levels, etc.)., • Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards. Financial and P&L Adherence • Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs)., • Accurately process and submit., • Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma., • Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets., • Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion., • Seek better efficiency and productivity. Safety Compliance • Must have thorough understanding of Arizona labor and hiring laws., • Must follow in-house safety program and conduct monthly in-house health inspections., • Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines., • Commit to source locally when possible and cultivate diversity in the kitchen. Ideal Candidate Will Have: • Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment., • Minimum of 8+ years cooking experience, • ServeSafe Certified, • Ability to work on your feet for extended hours., • Strong organizational and time management skills with a particular attention to detail., • Strong knife skills., • Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays., • Strong food and beverage knowledge., • Strong organizational and time management skills with a particular attention to detail. Physical Requirements The physical requirements listed below are examples of those of the Sous Chef may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects., • Ability to work in hot and cold environments., • This type of work involves a combination of sitting, walking, and standing for periods of time. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job. We Offer: • $65-$75K Annual Salary + 20% Quarterly Bonus, • 401K Retirement Savings, • Medical/Dental/Vision Insurance, • Free meal per shift, • Growth & Development opportunities

Job DescriptionDescription: At Hi Noon Hospitality, our kitchens are the heartbeat of the restaurant. With acclaimed locations in Arcadia, North Scottsdale, and Gilbert, we’re known for flying in the freshest seafood daily from the East, West, and Gulf Coasts, serving pristine steaks, and crafting bold flavors with clean execution. We’re looking for talented chefs at all levels from lead to senior to join our team; a hands-on leader who thrives in a fast-paced, high-volume environment and inspires excellence at every service. This role is all about leadership, execution, and passion for delivering unforgettable dining experiences. What You’ll Do • Lead an extremely high-volume, scratch kitchen with precision and consistency, • Uphold brand standards in all recipes, techniques, and procedures, • Provide clear direction and coaching throughout shifts, train staff in real time, • Conduct regular line checks to ensure flawless execution and food quality, • Drive guest satisfaction by delivering memorable, chef-driven experiences, • Promote a fun, positive, and respectful work environment, • Collaborate with fellow managers to achieve restaurant-wide goals, • Assist with scheduling, interviewing, hiring, and training team members, • Step in on prep and line when needed , lead by example, • Help maximize profitability by managing inventory, ordering, COGs, and labor, • Enforce all company safety and sanitation policies and procedures What We Offer • Benefits starting day one: medical, dental, vision, • Company-paid life insurance policy, • 2 weeks paid vacation + floating holidays, • Monthly dining comp at all Buck & Rider & Ingo’s Tasty Food locations, • Opportunities for advancement in a growing, innovative brand, • Employee referral program, • Paid training with tools for success, • Closed on Thanksgiving & Christmas to spend time with family, • A culture of respect, teamwork, and professionalism What We’re Looking For • 2+ years of culinary leadership experience in a high-volume setting, • Strong knowledge of kitchen operations: inventory, ordering, COGs, labor, and financials, • Proven ability to lead, coach, and develop culinary teams, • Excellent communication skills, both verbal and written, • Skilled with kitchen equipment and confident with knife work, • Ability to stand, walk, and work long hours in a fast-paced kitchen, • Current Food Handler’s or ServSafe certification (or ability to obtain), • Steak & seafood knowledge is a plus, but the drive to learn is even betterRequirements:

Job Description Base Salary 65 - 80K Full Benefits paid at 80+% with 0 out of pocket after (No co-pays) 401K with a 10% match 15 days PTO take it when you want it 5 day work week 50 hours Qtrly Bonus (Merit based) not if, but how much Full Job Description Rare and Well Done Every Time What makes an evening at here so incredible? You do. What you can expect from working with Us: • Full time earning potential, • Flexible schedules, • Employee dining discounts, • Outstanding training and development programs, • Advancement and growth opportunities, • Insurance benefit plans starts after 30 days, • A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: • Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager., • Responsible for accurate creation and presentation of all food items served to guests., • Insure quality and accuracy in preparation of all menu items., • Butcher all proteins., • Execute all paperwork associated with Chef position., • Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members., • Manage back of house labor, meeting the goals and guest requirements., • Responsible for ordering, stocking and managing inventory levels and quality., • Must maintain a professional and welcoming attitude while at work. Job Type: Full-time Pay: $65,000.00 - $80,000.00 per year Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Disability insurance, • Employee assistance program, • Employee discount, • Flexible schedule, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Physical Setting: • Fine dining restaurant Schedule: • Day shift, • Evening shift, • Holidays, • Monday to Friday, • Night shift, • Weekend availability Supplemental Pay: • Bonus pay Ability to commute/relocate to Gilbert AZ, Phoenix, AZ area: Reliably commute or planning to relocate before starting work (Required) Experience: • Culinary experience: 1 year (Preferred), • Cooking: 1 year (Preferred), • In House Butchery Experience Work Location: One location Company DescriptionAt Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. In our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere. We provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. We spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business. With over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist. Patrice and Associates – Listening with the intent to understand your needs... and Execute your Vision!At Patrice and Associates we offer our clients and candidates more than a handshake. With 30 plus years of experience in the Restaurant / Food Service / Retail industry, you have a Partnership that can help you achieve your dreams. There are many staffing companies out there and we know you have a choice. The difference with Patrice and Associates is the interpersonal care given to properly pair a Candidate with a Client. Our ability to listen with the intent to understand and not respond allows us the capacity to work through the potential pitfalls many organizations have with proper placements. \r\nIn our Partnerships you will see that we live by our Core values addressing Respect, Excellence, Service and Teamwork. When all these important traits come together it creates a tight bond that allows us to bridge many gaps and hurdles to create a winning team and atmosphere.\r\nWe provide our Clients and Candidates respect with timely communication throughout the hiring process as well as meet the appropriate needs they so desperately require for business success. We understand that there is always a different perspective and we have a keen ear and are more than willing to listen and execute the vision. We treat our Candidates with the utmost respect throughout the entire process by providing them with a path for success and vision to succeed in their endeavors. \r\nWe spend the needed time evaluating talent to provide the best fit for both parties. We expect nothing but the best for ourselves which allows for execution in the market. Our clients deserve to receive top quality candidate fits in the business and that is exactly what we do. You will not find a better partner when it comes to the level of talent that we will deliver thus saving you time and expense in business.\r\nWith over 300 recruiters working in accord to help bring stability to your needs you can trust we will get the job done. With a single Account Manager assigned you can trust that your requests will be handled to your satisfaction. There is no account too large or too small. With over 300 recruiters at your disposal across the Nation we are prepared to handle all your staffing needs. So extend your hand and Reach for it. We are here to assist.\r\nPatrice and Associates – Listening with the intent to understand your needs... and Execute your Vision!

Job Description Dinner only concept, with a scratch kitchen foundation, driven by an exciting pace of play. This position compliments the Executive Chef, and management team, while leading our kitchen chefs to perform at a high level of execution. Thompson 105 is recognized as a dynamic, high energy restaurant concept designed by industry leaders. We continue to exceed expectations of both guests and staff over the past two years. This is a new position that requires a commitment to standards, recipes, and leadership. The position has a bonus incentive tied into your compensation along with paid insurance. Company DescriptionMoving mountains Nestled directly adjacent to Thompson Peak in the McDowell Mountain neighborhood sits our design for Thompson 105, where the philosophy that food tastes better outside in nature is fully respected. The protagonists in this design story are the McDowell Mountains, providing the ultimate breath-taking backdrop. Connecting guests to the grandeur of the surrounding scenery is a major design focal point, where the line between outdoors and indoors disappears. Abundant windows and a large, decorative open patio effectively bring the outdoors indoors, transforming casual dining into an incredibly rich, lived experience. Complimentary to the breath-taking views, soft lighting, wooden paneling, and a cool color palette create a warm, family-friendly environment. A wood fired rotisserie adds an additional feeling of comfort to the space, providing the perfect setting for relaxed, yet magnificent, dining.Moving mountains\r\n\r\nNestled directly adjacent to Thompson Peak in the McDowell Mountain neighborhood sits our design for Thompson 105, where the philosophy that food tastes better outside in nature is fully respected.\r\n\r\n\r\n\r\nThe protagonists in this design story are the McDowell Mountains, providing the ultimate breath-taking backdrop. Connecting guests to the grandeur of the surrounding scenery is a major design focal point, where the line between outdoors and indoors disappears. Abundant windows and a large, decorative open patio effectively bring the outdoors indoors, transforming casual dining into an incredibly rich, lived experience.\r\n\r\n\r\n\r\nComplimentary to the breath-taking views, soft lighting, wooden paneling, and a cool color palette create a warm, family-friendly environment. A wood fired rotisserie adds an additional feeling of comfort to the space, providing the perfect setting for relaxed, yet magnificent, dining.

Job DescriptionDescription: Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience. JOB SUMMARY The Sous Chef contributes to Sanctuary Camelback Mountain's success by supervising the daily culinary operations of elements restaurant while ensuring exceptional food quality, consistency, and operational excellence. As a hands-on leader, this role coaches, develops, and motivates the culinary team to prepare and present dishes that reflect Sanctuary's high standards. Guided by Sanctuary's North Star Vision and Values, the Sous Chef fosters a culture where team members feel valued, understood, and empowered to succeed while creating authentic connections and intentional dining experiences beyond imagination for every guest. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Responsible for the daily operations of the elements kitchen., • Select, train and supervise kitchen staff in the proper preparation of menu items., • Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations • Adhere to control procedures for cost and quality., • Supervise daily cleaning of walk-in and reach-in for safety reasons., • Report any equipment needing repair to the Chef and engineering for service., • Perform other duties as requested such as, VIP parties and staff meetings., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Carry out supervisory responsibilities in accordance with organization policies and applicable law., • Ensure all stations are properly staffed while keeping payroll costs in line with business levels., • Supervise, train, and motivate all kitchen staff., • Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks., • Maintain high employee morale and a good reliable staff by motivating and training., • Cultivate a strong working relationship with the elements service staff, and perpetuate a spirit of teamwork between the kitchen and service staff., • Ensure that all employees maintain high standards of dress and personal hygiene., • Ensure proper maintenance and care is exhibited by all employees toward equipment., • Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations., • Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff., • Effectively coach and counsel (when appropriate) providing continued staff development., • Perform additional duties as requested by the Executive Chef., • Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level., • Supervise the completion of Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists, • Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste, • Supervise and ensure that all food preparation, supplies, and products are properly received, handled, prepared, and stored.Requirements: JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Requires extending arms, bending and stooping to reach materials., • Ability to work on slippery surfaces, and work well under pressure., • Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.)., • Ability to lift 100 lbs. and carry 50 lbs., • Thorough knowledge of food products, standard recipes and proper preparation., • Must be experienced in the operation of all commercial kitchen equipment., • Must work well with all other departments., • Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented., • Ability to listen effectively, to speak and write English clearly., • Good communication skills; able to manage and motivate people., • Promote excellent guest relations while living the Sanctuary Commitments., • Maintain a high level of work quality and quantity per resort standards., • At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS Education • High School Diploma or G.E.D. Equivalent., • Prefer Culinary Degree., • Current Food Handler’s Card Related Work Experience • Must have 1-3 years’ experience in a kitchen management position., • Experience with hospitality and customer service required.

Job Description Lead the Kitchen. Inspire the Team. Elevate Every Plate. We're seeking an experienced, passionate, and driven Sous Chef to join our culinary leadership team. This is an opportunity to play a key role in a chef-driven kitchen where quality, creativity, and hospitality are at the center of everything we do. As the second-in-command of the kitchen, the Sous Chef works closely with the Executive Chef to lead daily operations, develop team members, maintain exceptional food standards, and ensure every guest receives an outstanding dining experience. The ideal candidate is a strong leader who thrives in a fast-paced environment and is committed to excellence in every aspect of the kitchen. Responsibilities • Assist in the development and execution of food and beverage menus, • Produce and oversee high-quality dishes that meet presentation and flavor standards, • Ensure efficient kitchen operations while maintaining exceptional quality and consistency, • Support the Executive Chef with menu planning, food preparation, and daily kitchen management, • Lead service and step into the Executive Chef role when necessary, • Manage, coach, train, and motivate kitchen team members, • Create staff schedules and evaluate team performance, • Monitor inventory levels and place orders as needed, • Control food costs, minimize waste, and maintain profitability goals, • Enforce all food safety, sanitation, and workplace safety standards, • Resolve challenges quickly and effectively while maintaining composure under pressure, • Foster a positive, professional, and team-oriented kitchen cultureQualifications, • 4+ years of experience as a Sous Chef in a high-volume restaurant environment, • Strong understanding of cooking techniques, ingredients, equipment, and kitchen operations, • Proven leadership and team management experience, • Ability to thrive under pressure and make sound decisions in fast-paced situations, • Strong organizational, communication, and problem-solving skills, • Experience with inventory management, ordering, and cost controls, • Familiarity with Microsoft Office, POS systems, and restaurant management software, • Commitment to culinary excellence and continuous improvement, • Culinary degree or related certification is a plusBenefits, • Health Insurance, • Dental, Vision, and Life Insurance, • Generous Employee and Guest Dining Discounts at All Restaurant Locations, • Paid Vacation and Sick Time, • Opportunities for advancement within a growing restaurant group, • A collaborative culture focused on culinary innovation and professional growthWhy Join Our Team? You'll have the opportunity to work alongside talented culinary professionals, contribute to a dynamic and growing restaurant group, and help shape memorable dining experiences for every guest who walks through our doors. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description For over 37 years, Senior Resource Group-SRG has been an innovator in the development and operation of senior living communities across the USA. Our experience and passion has helped us win many awards for innovative community design, excellent service and exceptional care. Job Description As a Chef, your passion for all things food, and the desire to make the perfect dish every time, is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast-paced service, you’ll soon become an invaluable member of the kitchen team. Qualifications As a Chef, you will… • Prepare, cook, and present food that meets specs and customer expectations., • Maintain hygiene levels and safety regulations in the kitchen to help guarantee the safety of your entire team and visitors., • Communicate clearly with your team in order to provide high-quality meals to customers on time., • Keep up to date with new products, menus, and promotions. What you’ll bring to the kitchen: • Ability to work under pressure in a busy kitchen and pull together as a team when needed., • A passion for delivering tasty and well-presented meals to customers each and every time., • Willingness to get stuck in, learn new skills and help out in different areas of the kitchen when needed. Additional Information All your information will be kept confidential according to EEO guidelines. Senior Resource Group is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (40 and over), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. Note to Applicants: Smoking is prohibited in all indoor areas of Senior Resource Group unless designated smoking areas have been established by a particular office in accordance with applicable state and local law.

Job Description Job Overview The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. This role is ideal for a driven cook ready to take the next step into management and leadership. Key Responsibilities Assist with daily kitchen operations and service execution Support supervision and training of line cooks and prep staff Ensure food quality, presentation, and consistency meet standards Help with prep lists, ordering, inventory, and waste control Maintain cleanliness and organization of kitchen and storage areas Follow all food safety, sanitation, and health regulations Step in to lead shifts as needed in the absence of senior chefs Ensure that the kitchen operates in a timely way Resourcefully solve any issues that arise and seize control of any problematic situation Maintain a positive and professional approach with coworkers and customers Qualifications 1–3 years of professional, high-volume kitchen experience (lead line cook experience preferred) Culinary school training a plus, but not required Strong work ethic, attention to detail, and ability to multitask Leadership mindset with a willingness to learn and grow Ability to work nights, weekends, and holidays Passion for food, technique, and team collaboration Accuracy and speed in handling emergency situations and providing solutions Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Understanding of various cooking methods, ingredients, equipment and procedures Benefits Offered • Employer Paid Health Insurance: Low-Deductible PPO Plans, • Dental, Life & Vision Insurance, • Generous Employee + Guest Discounts at all Restaurant Locations, • Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $16 - 19 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Dishwasher is the back bone to our business. They are solely responsible for the circulation of all our tools. They ensure all the dishes, glasses, silverware, and kitchen equipment is clean and ready to use when ever needed. They ultimately support all areas of the restaurant and ensure the flow of our business is not interrupted. Once hired, you will be trained in your area of expertise to ensure your capability and understanding of safety and sanitation. You will be trained on our kitchen standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to train others on process, prep, and culture. ESSENTIAL JOB FUNCTIONS • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately., • Notify management of any information pertinent to shift activities Equal Opportunity Employer

Job DescriptionDescription: Job Summary: As an Assistant Kitchen Manager, you will play a vital role in ensuring the smooth operation and success of our kitchen. You will work closely with the Kitchen Manager to oversee all aspects of food preparation, quality control, and kitchen staff management. This is a dynamic and challenging position that requires strong leadership skills, culinary expertise, and the ability to thrive in a fast-paced environment. Supervisory Responsibilities: • Hires and trains restaurant staff., • Assist in organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Handles discipline and termination of employees in accordance with restaurant policy. Duties/Responsibilities: • Assist the Kitchen Manager in overseeing the daily operations of the kitchen, including food preparation, cooking, and plating to ensure high standards of quality and consistency., • Support the development and execution of menu items according to recipes and restaurant standards., • Maintain a clean and organized kitchen environment by following health and safety regulations, including proper storage, sanitation, and waste management procedures., • Train, coach, and mentor kitchen staff on proper cooking techniques, portion control, food safety, and equipment usage to enhance their culinary skills and ensure consistent performance., • Collaborate with the Kitchen Manager to manage inventory levels, track food costs, and minimize waste to achieve profitability targets., • Assist in conducting regular kitchen inspections to identify areas for improvement and address any equipment or maintenance needs promptly., • Uphold food quality and presentation standards by regularly tasting and evaluating dishes for taste, texture, and visual appeal., • Collaborate with the front-of-house team to ensure smooth communication, efficient ticket times, and seamless coordination between the kitchen and the dining area., • Monitor and enforce compliance with all local, state, and federal health and safety regulations to maintain a safe working environment., • Assist in scheduling kitchen staff, managing labor costs, and optimizing productivity based on business needs., • Demonstrate strong leadership skills by fostering a positive work culture, promoting teamwork, and resolving conflicts effectively., • Performs other related duties as assigned. Requirements: Required Skills/Abilities: • Must be eighteen years old., • Strong knowledge of kitchen operations, food preparation techniques, and industry best practices., • Excellent understanding of food safety and sanitation standards, with a commitment to upholding them., • Ability to multitask and thrive in a fast-paced, high-pressure environment., • Demonstrated leadership skills with the ability to motivate, coach, and develop kitchen staff., • Strong organizational and time management skills to ensure smooth kitchen operations., • Excellent communication and interpersonal skills to collaborate effectively with the culinary team, front-of-house staff, and management., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification System Used: • Aloha (point of Sales), • Hot Schedule (Employee scheduling), • Paylocity (HR, Payroll, and Employer Information), • Restaurant 365 (inventory Management & Reporting), • Plate IQ (invoicing & Payments) Education and Experience: • Previous experience in a culinary leadership role, such as Jr Sous Chef, Kitchen Supervisor, or Assistant Kitchen Manager, preferably in a high-volume restaurant environment. Physical Requirements: • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: • PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Quarterly Bonus, • Flexible Scheduling, • 401(k) Full – Time employees are eligible for the following additional benefits: • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description Bring Your Passion for Great Food to Our Kitchen We're looking for skilled, motivated, and dependable Line Cooks who take pride in their craft and thrive in a fast-paced, team-oriented kitchen. If you're passionate about great food, committed to excellence, and ready to grow your culinary career, we'd love to meet you. As a Line Cook, you'll work alongside our Executive Chef and culinary team to prepare high-quality dishes with consistency, precision, and speed. Your dedication and attention to detail will play a key role in delivering exceptional dining experiences to our guests. Responsibilities • Set up and stock stations with all necessary ingredients and supplies, • Prepare food for service, including chopping vegetables, preparing sauces, and portioning ingredients, • Cook menu items according to recipes and company standards, • Work closely with the culinary team to ensure smooth kitchen operations, • Follow instructions from the Executive Chef and Sous Chefs, • Maintain a clean, organized, and efficient workstation, • Properly store and rotate inventory, • Ensure food is prepared and plated with consistency, quality, and timeliness, • Follow all food safety, sanitation, and health regulations, • Maintain a positive and professional attitude while working under pressureRequirements, • Previous experience as a Line Cook, Prep Cook, or Restaurant Cook, • Strong knowledge of cooking techniques, ingredients, equipment, and kitchen procedures, • Ability to execute tasks accurately and efficiently in a high-volume environment, • Strong attention to detail and commitment to quality, • Ability to work well as part of a team, • Understanding of food safety and sanitation standards, • Dependable, punctual, and able to thrive in a fast-paced kitchen, • Culinary school training is a plus but not required, • High school diploma or equivalent preferredWhat We Offer, • Competitive compensation, • Opportunities for growth and advancement, • Benefits offered to qualified team members, • A supportive, team-focused work environment, • The opportunity to work alongside talented culinary professionals, • A chance to be part of a company passionate about exceptional food and hospitality We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Overview The broiler cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● High school diploma or equivalent is desirable; Training from a culinary school will be an asset We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● High school diploma or equivalent is desirable; Training from a culinary school will be an asset We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Summary: Bourbon & Bones Lounge – Square One Concepts, is seeking a reliable and efficient Line cook to join the team. The ideal candidate will have a passion for creating exceptional dishes using high-quality ingredients and precise cooking techniques. This position requires someone who is detail-oriented, organized, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and execute dishes according to the restaurant's recipes, quality standards, and presentation guidelines., • Follow precise cooking techniques and adhere to recipes to ensure consistency and excellent taste in all dishes., • Collaborate with the Sous Chef and other kitchen staff to ensure smooth operation and timely execution of orders., • Prepare ingredients by washing, chopping, and portioning according to the recipe specifications., • Monitor food levels and communicate any shortages or needs to the Sous Chef in a timely manner., • Maintain a clean and organized work area, including proper storage and labeling of ingredients., • Follow all safety and sanitation protocols, including proper handling and storage of food and equipment., • Assist with food preparation tasks, including but not limited to, stocking ingredients, preparing sauces, and garnishing dishes., • Maintain a positive and professional attitude while working in a high-pressure environment., • Performs other related duties as assigned. Requirements: Required Skills/Abilities: • Must be eighteen years old., • Strong knowledge of culinary techniques, cooking methods and knife skills, • Execute the preparation of high-quality ingredients according to established recipes and standards, ensuring accuracy, consistency, and timely delivery., • Ingredient Organization: Maintain the pantry area, ensuring that all ingredients are properly stored, labeled, and easily accessible for use., • Inventory Management: Assist in monitoring inventory levels, notifying the appropriate personnel when supplies need to be replenished to avoid shortages., • Food Safety and Sanitation: Adhere to all health and safety regulations, including proper handling and storage of food, always ensuring a clean and organized work environment., • Support the culinary team in the preparation of appetizers, sauces, garnishes, and other components required for our fine dining menu., • Quality Control: Assist in conducting regular quality checks to ensure that all ingredients and prepared items meet our high standards for taste, presentation, and consistency., • Maintain effective communication with the kitchen staff and management regarding inventory needs, menu changes, and any concerns related to food preparation or pantry supplies., • Identify opportunities for streamlining processes and improving efficiency within the kitchen operations, contributing to the overall success of the restaurant., • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification Education and Experience: • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Previous experience as a Line Cook in a fine dining restaurant or similar establishment is preferred. Physical Requirements: • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold is present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • 401(k) Full – Time employees are eligible for the following additional benefits: • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description Bring Your Passion for Great Food to Our Kitchen We're looking for skilled, motivated, and dependable Line Cooks who take pride in their craft and thrive in a fast-paced, team-oriented kitchen. If you're passionate about great food, committed to excellence, and ready to grow your culinary career, we'd love to meet you. As a Line Cook, you'll work alongside our Executive Chef and culinary team to prepare high-quality dishes with consistency, precision, and speed. Your dedication and attention to detail will play a key role in delivering exceptional dining experiences to our guests. Bi-lingual candidates are strongly encouraged to apply! Responsibilities • Set up and stock stations with all necessary ingredients and supplies, • Prepare food for service, including chopping vegetables, preparing sauces, and portioning ingredients, • Cook menu items according to recipes and company standards, • Work closely with the culinary team to ensure smooth kitchen operations, • Follow instructions from the Executive Chef and Sous Chefs, • Maintain a clean, organized, and efficient workstation, • Properly store and rotate inventory, • Ensure food is prepared and plated with consistency, quality, and timeliness, • Follow all food safety, sanitation, and health regulations, • Maintain a positive and professional attitude while working under pressureRequirements, • Previous experience as a Line Cook, Prep Cook, or Restaurant Cook, • Strong knowledge of cooking techniques, ingredients, equipment, and kitchen procedures, • Ability to execute tasks accurately and efficiently in a high-volume environment, • Strong attention to detail and commitment to quality, • Ability to work well as part of a team, • Understanding of food safety and sanitation standards, • Dependable, punctual, and able to thrive in a fast-paced kitchen, • Culinary school training is a plus but not required, • High school diploma or equivalent preferredWhat We Offer, • Competitive compensation, • Opportunities for growth and advancement, • Benefits offered to qualified team members, • A supportive, team-focused work environment, • The opportunity to work alongside talented culinary professionals, • A chance to be part of a company passionate about exceptional food and hospitality We use eVerify to confirm U.S. Employment eligibility.

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $19 - 23 / hour depending on experience. We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef. ESSENTIAL QUALIFICATIONS: • Minimum of 21 years of age, • High school graduate, some college, • Any previous supervisor experience., • 2 years’ experience in a kitchen/cook role, • Ability to communicate in a satisfactory manner, both verbal and written English., • Ability to compute basic mathematical calculations., • Ability to maintain complete knowledge of all menu and special items, prices and quality standards., • Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team. ESSENTIAL JOB FUNCTIONS: • Oversees the daily receiving, storage, and preparation of all food products., • Records all waste (food product) on tracking sheet, • Nightly protein count, • Assists KM/EKM in counting weekly inventory, • Ensures that all food products meet company recipe specifications for preparation and quality., • Ensures that timing standards are met during production., • Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation., • Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc., • Cooking when needed to support the flow of the business, • Constant deferral to Manager on duty for business decisions that will effect financials., • Complete opening and/or closing duties as assigned, • Follow maintenance program and cleaning schedule., • Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

Job DescriptionDescription: Job Summary: Bourbon & Bones – Square One Concepts, is seeking a reliable and efficient Saute to join the team. The ideal candidate will be passionate about cooking and creating exceptional dishes for our brunch menu, while adhering to our high standards of quality and presentation. This position requires someone who is creative, detail-oriented, and able to work in a fast-paced environment. Duties/Responsibilities: • Prepare and cook sautéed dishes with precision, flavor, and consistent presentation., • Manage mise en place for the sauté station, including stocking, labeling, and organizing ingredients., • Monitor and maintain proper temperatures, cooking times, and portion sizes., • Execute recipes with attention to texture, color, and plating aesthetics., • Work with the brigade to coordinate service, ensuring timely delivery of hot plates., • Maintain a clean and sanitized workstation; follow all food safety and sanitation guidelines., • Operate sauté pans, woks, stock pots, and other kitchen equipment safely and efficiently., • Involve in menu development and daily specials, offering feedback on flavors and techniques., • Restock station during service and communicate shortages to the Sous Chef., • Assist with fish, poultry, meat, and vegetarian preparations as needed., • Ensure consistent portion control and waste management; minimize food waste., • Monitor quality of all plated dishes and troubleshoot issues during service., • Adhere to all health and safety regulations and company policies. Qualifications • Proven experience as a Sauté Cook or similar role in a fast-paced kitchen (1–3+ years preferred; higher for fine-dining settings)., • Strong knowledge of sauté techniques, pan sauces, reductions, and browning methods., • Excellent knife skills and familiarity with a wide range of ingredients and seasonings., • Ability to work under pressure and maintain focus during peak service hours., • Good sense of taste, smell, and color for seasoning and presentation., • Solid communication and teamwork abilities., • Basic math skills for portion control and inventory tracking., • Knowledge of food safety, sanitation regulations (e.g., HACCP, local health codes)., • Ability to stand for long periods, lift up to 50 pounds, and perform well in a hot kitchen environment., • Flexible availability, including evenings, weekends, and holidays. Preferred Qualifications • Culinary degree or apprenticeship program completion., • Experience with modern cooking techniques (e.g., pan-searing, deglazing, emulsions)., • Knowledge of global cuisines and diverse flavor profiles., • Experience working in a high-volume or fine-dining setting. Work Environment • Fast-paced kitchen with a busy service cadence., • Team-oriented atmosphere; emphasis on communication and collaboration., • Regular exposure to heat, sharp objects, and loud equipment.Requirements: Required Skills/Abilities: • Minimum of 2 years of experience as a brunch cook or similar position in a fine dining restaurant., • Food safety knowledge, including familiarity with food safety regulations and best practices, along with an understanding of proper food storage, handling, and hygiene procedures. Ability to follow sanitation protocols, including proper handwashing and appropriate glove use, • Comprehensive knowledge of brunch cuisine, including classic brunch dishes, contemporary brunch trends, and dietary restrictions, • Ability to work in a fast-paced environment., • Ability to work quickly and efficiently., • Ability to work well as part of a team., • Must be able to work flexible hours, including evening, weekends, and holidays., • Must have a valid Food Handlers Certification Education and Experience: • High school or vocational school coursework in kitchen basics such as food safety, preferred., • Prior related experience preferred. Physical Requirements: • Prolonged periods of standing and working in a kitchen., • Exposure to extreme heat, steam, and cold present in a kitchen environment., • Must be able to lift up to 50 pounds at times., • Must be able to work late nights and unpredictable hours., • Manual dexterity to cut and chop foods and perform other related tasks. Benefits & Perks: • Accrual up to 40 hours of PTO, • Dining Discounts – 50% off your meal at any Cold Beers & Cheeseburgers and 25% off your meal at any Bourbon & Bones, • Corporate Shoe Program through Shoes for Crews and Skechers, • Competitive Pay, • Flexible Scheduling, • 401(k) Full – Time employees are eligible for the following additional benefits: • Medical & Prescription, • Dental & Vision, • Health Saving Account (HSA), • Wellness Program, • Discount Pet Care Plan

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $17 - 21 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Cook positions are one of the most important positions we have in executing every ticket with consistency, timeliness, recipe adherence, and quality control to ensure that every guest has a memorable meal. As a line cook, you will be executing multiple tickets throughout the shift with focus on preparation, plate presentation, and timeliness. Once hired, you will be trained in a line cook position (Grill, Sauté, Pantry, Fry) and tested in your station to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our guest standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and perform opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience as a restaurant cook., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend food orders.ESSENTIAL JOB FUNCTIONS:, • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Cook for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $16 - $20 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture, • Delicious food in a beautiful restaurant! The Prep Cook is one of the most important positions we have in the kitchen to ensure recipe adherence, quality control, and overall sanitation. As a prep cook, you will be the partner of the cooks and work closely with the opening managers to set up each shift for success. You will be cross trained in all recipes and work in a fast paced environment. Once hired, you will be trained and tested in your area of expertise to ensure your capability and knowledge of the recipes, procedures, and quality components. You will be trained on our kitchen standards and you will contribute and excels in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS: • Minimum of 18 years of age., • 1 year experience in a support/prep cook role., • High school graduate., • Food handlers Card, • Ability to satisfactorily communicate verbal and written English with Guests, management and co-workers., • Ability to maintain complete knowledge of all cooking techniques which are required to prepare restaurant menu items., • Ability to maintain complete knowledge of all preparation method/time, all ingredients and quality standards, appearance, texture, and temperature., • Ability to maintain complete knowledge of correct maintenance and use of food serving and preparation equipment., • Ability to comprehend prep sheets ESSENTIAL JOB FUNCTIONS: • Complete opening and closing duties as assigned., • Prepare necessary food items for meal period and next service., • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas., • Prep food for scheduled meal period., • Follow supervisor’s instruction., • Alert Chef or Sous Chef as to any deficiencies of food items., • Notify management of any pertinent information related to shift activities. Equal Opportunity Employer

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment, and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • High school diploma or equivalent is desirable; Training from a culinary school will be an asset Italian Cuisine Experience Required We use eVerify to confirm U.S. Employment eligibility.

Job Description Overview About the Back of House: Back of House positions are Line Cook, Dishwasher, Prep Cook and Grill Cook, all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. Responsibilities What We Expect of You: • Fast, efficient and able to produce a quality product in a timely manner, • Equipped with proper hygiene and uniform standards, • Practices good safety habits when using equipment and handling food, • Be Neat, Clean, and Organized, • Completes closing & weekly cleaning checklists, • Comfortable working with a team in a fast-paced kitchen environment What’s in it for you: • Flexible schedules! Time-off on holidays— closed on Christmas and Thanksgiving Day; early closure on Christmas Eve!, • Competitive hourly wage, • New store openings— we are growing and with growth comes opportunities for advancement!, • Extensive training and development— we focus on building your knowledge during training and it doesn't stop there--continued education is a focus to make sure our team members are experts in their positions., • Benefits for eligible team members—medical and paid time-off!, • Team member motivation— discounted meals, exhilarating contests, and thrilling prizes! Qualifications Qualifications: • Excellent communication skills, • Working kitchen knowledge, • Ability to perform simple mathematical calculations, • Ability to work on your feet for 8+ hours a day, • Ability to bend, kneel, and lift items frequently weighing up to 35 pounds, • Ability to maintain positive working relationships with all team members, • Must have reliable transportation to work 18+ age requirements for BOH positions You may also apply in person at your local Firebirds Wood Fired Grill Monday through Friday between 2 pm and 4 pm! Firebirds is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Opportunity for advancement, • Training & development Department: Back of House (BOH) Reports To: Executive Chef Location: KUZA Scottsdale (Chauncey Ln) Pay Rate: $65K-75K+/year Job Summary The Sushi Sous Chef is the second-in-command of the KUZA kitchen, supporting the Executive Chef in daily operations, culinary execution, and team leadership. In your role you will be responsible for overseeing all operational aspects of the sushi program, including but not limited to team development, menu creation, procurement, production and execution. This is a full-time, salaried, exempt position. The Sous Chef leads by example, modeling professionalism, organization, and high standards for food, sanitation, and teamwork. This is a forward-facing position during service hours and will require you to be comfortable communicating with guests. Culinary Execution & Quality Oversee daily sushi prep, robata/sushi line setup, and service execution to ensure food meets KUZAs flavor, quality, and presentation standards. • Maintain a mastery of recipes, techniques, ingredients, and Japanese-American flavor profiles., • Support expo, expedite dishes during high volume, and correct plates as needed., • Uphold strict food safety, sanitation, temperature control, and raw-fish handling standards.Leadership & Team Management, • Assist in supervising BOH staff, including coaching, performance feedback, and shift leadership., • Lead pre-shift meetings, communicate specials, 86s, and service notes., • Ensure proper staffing levels and support scheduling, hiring, and training of cooks and prep team members., • Promote a collaborative, respectful, and professional kitchen environment., • Create, execute and maintain a consistent systems and SOPs for the sushi side of our menuOperations & Administration, • Assist with ordering, inventory, and vendor management to maintain proper par levels and reduce waste., • Ensure prep lists, station checklists, and opening/closing duties are completed., • Maintain kitchen organization, cleanliness, and equipment functionality., • Work closely with FOH leadership to support smooth service and resolve issues quicklyMenu Execution & Development, • Assist Executive Chef with R&D, tastings, specials, and seasonal menu updates., • Provide feedback based on guest responses, kitchen flow, and product usage.Skills & Qualifications, • 2+ years of experience as a Sushi Chef experience in a high-volume kitchen., • Experience with Japanese food & culture or Asian-influenced concepts strongly preferred., • Strong leadership, communication, and time-management skills., • Excellent knife skills, mastery of fish butchery and sushi rice handling., • Must have (or obtain) AZ Food Handler and Managers Card., • Ability to stand for long periods and lift up to 50 lbs.Work Environment & Expectations, • Professional appearance and adherence to KUZA grooming standards., • Flexible availability, including nights, weekends, and holidays., • Calm, composed leadership under pressure., • Commitment to KUZAs culture: precision, creativity, teamwork, and hospitality.

Job DescriptionBenefits: • Employee discounts, • Opportunity for advancement, • Training & development Department: Back of House (BOH) Reports To: Sous Chef > Executive Chef Location: North Scottsdale Pay: $18.00+ / hour Job Summary BOH Porters are responsible for maintaining the cleanliness, organization, and overall flow of the kitchen. This role supports all BOH positions by ensuring workspaces, equipment, and storage areas are clean, stocked, and ready for service at all times. Primary Focus Kitchen cleanliness, sanitation, and organization. Supporting cooks and chefs through efficient back-of-house operations. Ensuring health and safety standards are consistently met. Key Responsibilities Maintain cleanliness of kitchen floors, walls, drains, and work surfaces. Wash and sanitize dishes, cookware, and kitchen equipment. Remove trash, recycling, and compost regularly and properly. Assist with receiving deliveries and organizing storage areas. Keep dish, prep, and storage areas organized and stocked. Support BOH team with restocking, breakdown, and deep cleaning tasks. Follow all food safety, sanitation, and hygiene protocols. Skills & Qualifications Prior BOH or porter/dish experience preferred but not required. Strong work ethic and attention to cleanliness and detail. Ability to work efficiently in a fast-paced environment. Must have (or obtain) a current Arizona Food Handlers Card. Able to lift up to 50 lbs and work on your feet for extended periods. Work Environment & Expectations Maintain a clean uniform and professional appearance. Reliable, punctual, and able to follow direction. Positive attitude and team-first mindset required.

Job DescriptionCompany Description At Spectrum Retirement Communities we believe in living without limits, in aging fearlessly, and in sharing great stories. The Spectrum Story is full of compassion, hard work, and fun. If the chapters of your life story include caring for others and a dedicated work ethic, then we need you! Job Description Schedule: Part-time In this position, your main responsibilities will include: • The preparation of high-quality food following standard recipes and special diet orders., • Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.Qualifications To be successful in this position, we believe that you need the following experiences, strengths, and skills: • At least two years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation., • Knowledge of sanitation and safe food handling standards., • The ability to communicate clearly and work cohesively with the other restaurant team members., • Must be self-motivated, organized, and professional. Must be able to work independently and handle multiple tasks at one time., • Strong customer service skills are required. Additional Information If you join Spectrum as a full-time team member, your story will include eligibility for medical insurance, dental insurance, vision insurance, life insurance, and other voluntary insurance options. All part-time and full-time team members are eligible to participate in our 401(k), for paid time off, holiday pay, Daily Pay and discounts through Perk Spot. Spectrum Retirement Communities strongly encourage all team members to be fully vaccinated against COVID-19, however, the vaccine is not a requirement to work with us. Spectrum Retirement, LLC and all affiliates are Equal Opportunity Employers. We do not discriminate against employees or applicants on the basis of race, color, national origin, gender, sex, sexual orientation, pregnancy, gender identity or expression, disability, religion, age, genetic information, veteran status, or any other characteristic protected by federal, state or local law. Spectrum Retirement, LLC also participates in the E-verify program through the Department of Homeland Security and the Social Security Administration. #IND123

Job DescriptionDescription: CAREERS AT DESERT HIGHLANDS GOLF CLUB/ASSOCIATION! Explore all of the employment opportunities available at the premier residential golf community in Scottsdale, Arizona. Desert Highlands is a private residential golf community that offers only the finest amenities and exceptional service to our exclusive members. Desert Highlands has been recognized as a Five-Star Platinum Club, ranked as #11 in the top 100 Golf Clubs, a Distinguished Emerald Club and one of America's Healthiest Clubs. Our employees are trained to be the finest, service-oriented employees in the Club industry. No matter the position, each employee represents the Club to Members and prospective Members. We are more than just an employer; we are a family serving a family. Mission: We provide exceptional experiences that instill pride in our community. Vision: Desert Highlands strives to be recognized as the finest member owned club community in the Nation. Core Values: Respect, Heritage, Dynamic, Community, Excellence, & Integrity Desert Highlands Association/Golf Club is looking to grow their Culinary Team and make it even more awesome than it already is! We’re seeking a dedicated Line Cook to assist in preparing high-quality dishes across all food outlets. You’ll maintain cleanliness, ensure timely delivery, and uphold preparation standards under the direction of our Executive Chef. JOB DESCRIPTION: Responsible for the set-up and preparation of all breakfast, lunch or dinner items served from the line. Reports to the Executive Chef and Sous Chef. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Prepare and cook menu items accurately, following recipe cards, presentation standards, and portion control guidelines., • Ensure all food leaving the kitchen is of the highest quality before service., • Set up and maintain a clean, organized, and well-stocked station; verify station readiness at least 15 minutes prior to service., • Take inventory of station items and determine necessary prep; ensure all food items are properly covered, dated, rotated, and stored to minimize waste and maintain quality., • Monitor cooking times and temperatures to meet club standards and food safety protocols., • Collaborate effectively with kitchen staff and communicate special requests, changes, or quality concerns to supervisors., • Assist with receiving, storing, and rotating supplies; report inventory needs, temperature issues, or production concerns., • Support banquet and catering setup as needed; complete prep work such as chopping, portioning, and assembling during slow periods or as directed., • Attend all kitchen staff meetings and follow supervisor instructions at the start of each shift., • Follow all sanitation, health, and safety procedures for equipment use and cleaning., • Clean and restock station, equipment, and storage areas at the end of each shift; return unused food to proper storage and check out with supervisor before leaving., • Keep walk-ins and storage areas organized at all times; maintain par stocks, adjusting production based on business levels., • Adapt to schedule changes or shift adjustments to meet business demands., • Perform other duties as assigned. Requirements: Required Qualifications: • Culinary degree a plus but not mandatory, • Present a positive, professional image., • Must be self-motivated and customer service oriented., • Strong interpersonal as well as written and oral communication skills., • Reliable and predictable attendance., • Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Must be able to work holidays and weekends.

Golden Nugget - - Responsibilities: Carry out the operational directives of the sous chefs and head chef; Use appropriate tools and ingredients to prepare meals while maintaining cleanliness in workstation; Prepare high-quality dishes.

Club Location: McDowell Mountain Golf Club - Scottsdale, AZ Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Plans and directs food preparation in all areas of the kitchen and food preparation areas. Knowledge in banquet is a must with hotel experience prefer. Essential Functions: • Interviews, selects, trains and supervises food staff., • Organizes and conducts pre-shift and department meetings., • Schedules and directs food staff in their work assignments., • Interacts with guests; promoting food & beverage products and services., • Recognizes and resolves guest complaints and concerns., • Maintains food quality and service standards for location., • Controls food costs including payroll, equipment, supplies and products., • Maintains accurate inventory and appropriate supply levels., • Maintains cleanliness and organization of kitchen and facility., • Provides direct service to guests as needed, including serving guests and general clerical/cashier duties., • Ensures a pleasant visit for each guest; maintains effective guest relations., • Performs special projects delegated by management., • Stays updated on latest developments pertinent to the department as well as the location. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Do you have a passion for food and love creating beautiful and delicious meals? We're looking for a talented and motivated Cook I to join our amazing Culinary Team at one of the largest private country clubs in North America. Why join our amazing Culinary Team? Desert Mountain Club features seven signature golf courses, and seven distinctive clubhouses each with its own, unique restaurant plus banquets! You will have the opportunity to work and learn from our passionate and experienced Chefs, under the leadership of Bertrand Bouquin, Matres Cuisiniers de France. Hourly pay starts at $22.00 and increases based on experience. We value experience and will pay for the skills you bring! In this role, you will be responsible for the preparation and presentation of a scratch menu focused on fresh and local ingredients for a restaurant and/or banquets and events. Follow the direction of the culinary leadership team in maintaining the highest standards of food quality, taste, and presentation. The ideal candidate will be a team player with a great attitude and strong work ethic. At least 3-5 years of culinary experience in a full-service restaurant is required. Prior experience in an upscale restaurant and a graduate of an apprenticeship program or culinary school preferred. Join a top 10, 5-Star Platinum Club of America and be a part of an exciting, challenging, and rewarding experience PLUS enjoy excellent benefits: • Competitive pay, • Time Off - PTO and Sick Pay, • Annual Education Scholarship, • Professional Development Scholarship, • Tuition Reimbursement, • Medical, dental, and vision coverage, • Medical FSA and Dependent Care FSA, • FREE onsite medical clinic to all employees & their dependents, • FREE employee meals during shifts, • FREE golf and tennis, • Rosetta Stone, • Matching Retirement 401K Plan, • Retail discounts, • Pet insurance, • Employee uniforms provided, • Please note, benefits are dependent on your DOL Status (ex. Full-Time, Part-Time, Seasonal). We believe our teammates are our greatest asset and are committed to fostering a culture of care, respect, and positivity with a sincere focus on the safety, health, and professional growth of every teammate. If you're looking to join an incredible team, then Desert Mountain is the place for you! Responsibilities: • Responsible for ensuring and preparing all menu items by following recipes, portion controls, and presentation specifications as set by the Chef de Cuisine / Sous Chef with minimal supervision., • Receive food deliveries, and store and label items properly to prevent spoilage., • Set-up stations by checking and completing mise en place and pars., • Assist chef with inventory and ordering., • Execute all duties in accordance of DMC, ServSafe, and health department standards., • Other duties as assigned by management. Physical Requirements & Working Conditions: • Required to work, days, nights, weekends, and holidays., • Required to stand for long periods of time. Desert Mountain Club is one of the finest private residential communities in the world featuring world-class golf, indulgent amenities, and curated experiences. It is a private country club open to on and offsite property residents located in the elevated foothills of the beautiful Sonoran Desert in North Scottsdale, Arizona. The club spans across 8,000 acres featuring: • Seven signature golf courses (six of which are Jack Nicklaus & a par 54 championship course), • Seven distinctive clubhouses each with its own unique restaurant plus banquets, • An award-winning spa and fitness center, • Spectacular swim and tennis facility, • Dozens of hiking and biking trails

Golden Nugget - - Responsibilities: Assist in daily oversight of kitchen operations, ensuring cleanliness, organization, and compliance with all health and safety regulations; Maintain food quality, consistency, and presentation standards during all services; Train, mentor, and develop kitchen staf

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International.

This position will align you Sous Chef, Chef, Staffing. A well-respected, national restaurant group needs an experienced Kitchen Manager / Sous Chef.

Job Summary** The Executive Sous Chef - Player Dining is responsible for executing high-performance culinary operations that support the nutritional, performance, and recovery needs of professional athletes and team personnel. The Executive Sous Chef upholds the highest standards of food quality, c

Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. SIGN ON BONUS! **Key Responsibilit