<h3>Job Description</h3>
Job Description
Position Title:&nbsp;Executive Chef&nbsp;
Salary:&nbsp; 100,000-110,000
Other Forms of Compensation: &nbsp;
Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!
Job Summary
Job Summary:
Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Plans regular and modified menus according to established guidelines</li>
<li>Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality</li>
<li>Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards</li>
<li>Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned</li>
<li>Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed</li>
<li>Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products</li>
<li>Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits</li>
<li>Follows facility, department, and Company safety policies and procedures to include occurrence reporting</li>
<li>Participates and attends departmental meetings, staff development, and professional programs, as appropriate</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chef experience a must</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Bon Appetit today!
Bon Appetit is a member of Compass Group USA.
Click here to Learn More about the Compass Story
Associates at Bon Appetit&nbsp;are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.&nbsp;
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1483416
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

Executive Chef

<h3>Job Description</h3>
Job Description
Salary:&nbsp;$70000 - $80000 / year
What makes FLIK click
 What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. &nbsp;
We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish.
Job Summary
As a&nbsp;Sous Chef&nbsp;for FLIK Hospitality's Ace Team, you will support various accounts in the New York City Metro region. &nbsp;You will be responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region.&nbsp; Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice.
Key Responsibilities:
<ul>
<li>Assists in coordinating and participating in the preparation and cooking of various food items.</li>
<li>Assists with planning and creating menus.</li>
<li>Rolls out new culinary programs in conjunction with the marketing and culinary team.</li>
<li>Assists with managing cost controls and controlling expenditure.</li>
<li>Performs other duties as assigned.</li>
</ul>
Preferred Qualifications:
<ul>
<li>5 years of related culinary experience including 1 year at the management level.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.</li>
<li>Ability to set up and distribute production sheets.</li>
<li>Ability to travel within the region to your assigned account(s).</li>
<li>Supervisory, leadership, training, management, and coaching skills.</li>
<li>ServSafe or Department of Health Certification is preferred.</li>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.&nbsp;</li>
</ul>
Apply to Flik today!
Flik is a member of Compass Group USA
Click here to Learn More about the Compass Story

Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.&nbsp;
Applications are accepted on an ongoing basis.&nbsp;
Flik maintains a drug-free workplace.
Associates at Flik Hospitality are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Req ID:&nbsp;1481487
Flik Hospitality Group&nbsp;
JEANNE M LANE&nbsp;
[[req_classification]]&nbsp;

SOUS CHEF

<h3>Job Description</h3>
Job Description
SUMMARY:
The Executive Chef is responsible for oversight of the complete back-of-house operation, including controlling all food-related costs, back-of-house team members, labor costs, food quality, and overall condition of the kitchen area.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
<ul>
<li>Perform daily line checks and safety walk-throughs.</li>
<li>Responsible for the food budget and cost control of food and labor.</li>
<li>Investigate and review all sub-standard food with the BOH team.</li>
<li>Monitor food waste and implement solutions to reduce it.</li>
<li>Work with the Director of Food &amp; Beverage on menu development and engineering.</li>
<li>Keep the kitchen running smoothly and adequately stocked with all necessary goods.</li>
<li>Create an environment of trust and mutual respect.</li>
<li>Responsible for the complete life cycle of all team members, including hiring, training, coaching/counseling, skill development, and terminations.</li>
<li>Monitor and maintain the highest standards of food and beverage quality, guest service, cost control, and service consistency.</li>
<li>Manage staffing levels and controllable costs to ensure they align with the budget.</li>
<li>Complete nightly logs and manager reports.</li>
<li>Monitor and enforce inventory controls.</li>
<li>Ensure accurate, up-to-date information on menu items and food allergens.</li>
<li>Recognize and cultivate regular guests and repeat business.</li>
<li>Respond to guest concerns/complaints and correct errors or resolve complaints.</li>
<li>Comply with all safety and health department procedures and all state and federal liquor laws.</li>
<li>Maintain company safety and sanitation standards.</li>
<li>Ensure complete and proper checkout procedures.</li>
<li>Assists and/or completes additional tasks as assigned.</li>
</ul>
KNOWLEDGE / COMPETENCIES
<ul>
<li>Ability to communicate effectively across all levels of the business.</li>
<li>Skilled innovator and creative presence.</li>
<li>Expert knowledge of menu creation and engineering.</li>
<li>Exceptional organizational, PC, and operational skills.</li>
<li>Ability to align food and beverage offerings to each brand and guest demographic.</li>
<li>Ability to follow food and beverage trends to remain relevant.</li>
<li>Ability to train others on new recipes and/or recipe enhancements.</li>
<li>Ability to translate guest feedback into successful results.</li>
<li>Detail-oriented with proven time management skills.</li>
<li>Teamwork and collaboration skills.</li>
<li>Excellent interpersonal skills, including tact and professionalism in dealing with internal and external guests.</li>
</ul>
SUPERVISORY RESPONSIBILITIES:
<ul>
<li>Establishes leadership, direction and accountability for the Sous Chefs, stewarding and culinary team in each of the respective areas.</li>
<li>Provides mentorship to direct reports.</li>
<li>Ensure that all hiring practices, employee disciplinary actions, and expectations of employees are in accordance with the Federal, State and Local laws</li>
</ul>
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 of this job.
<ul>
<li>Proof of eligibility to work in the United States.</li>
<li>21+ years of age.</li>
<li>Valid Driver’s License.</li>
<li>Direct, proven successful experience with costing, working with financials, and purchasing.</li>
<li>Good communicator with strong writing and speaking skills. Bilingual (oral &amp; written) a plus.</li>
<li>Expert in restaurant technologies.</li>
<li>Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.</li>
<li>Knowledge of state and local laws as they apply to labor and health code regulations.</li>
<li>Experience with POS systems and back office reporting systems.</li>
<li>Proper lifting techniques.</li>
<li>Guest relations.</li>
<li>Sanitation and safety.</li>
<li>Full-service restaurant operations.</li>
<li>Ability to communicate effectively and assertively in the English language, both verbally and in writing, with staff, clients, and the public.</li>
<li>Strong business acumen.</li>
<li>Ability to build relationships with vendors.</li>
<li>Ability to work independently and as a team.</li>
</ul>
EDUCATION and/or EXPERIENCE
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests. Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
<ul>
<li>
High School Diploma or equivalent required.
</li>
<li>
Culinary Degree preferred.
</li>
<li>
Minimum of three (3) to five (5) years combined relevant experience.
</li>
</ul>
CERTIFICATES, LICENSES, REGISTRATIONS:
<ul>
<li>Clark County Nevada Food Handler’s Manager Card</li>
<li>Clark County Nevada Non-Gaming Employee Card</li>
<li>Alcohol Awareness Certification</li>
<li>Valid Driver License</li>
</ul>
LANGUAGE SKILLS Must be able to effectively communicate in English.
MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
 COMPUTER SKILLS Proficient in MS Office, Teams, and Outlook.
The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.
#INDFoodService

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Paid sick time</li>
<li>Dynamic Team Environment</li>
<li>Training Programs</li>
<li>Employee Dining Program</li>
<li>401(k)</li>
<li>Flexible schedule</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
</ul>
 Were Hiring! Join the Jersey Shore Restaurant Group and be part of a team that thrives on excellence, creativity, and growth. With renowned locations like Half Moon Point, Harpoon Willy's, Coastal Canteen, we offer diverse hospitality opportunitiesfrom culinary and mixology to customer service roles. We remain dedicated to creating an atmosphere that embodies warmth, comfort, and quality diningstarting with team members who ensure every guest feels welcomed and valued. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities: 
<ul>
<li>Support senior leadership by developing and assuming basic management responsibilities, including product ordering &amp; kitchen sanitation</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments</li>
<li>Supervise the preparation and cooking of various food items</li>
<li>Develop and implement creative menu items that adhere to JSRG brand standards</li>
<li>Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring</li>
<li>Demonstrated experience in the butchery &amp; fabrication of meat and fish</li>
<li>Demonstrated experience in sauce-making</li>
<li>May manage other key culinary leadership roles, including supervisor and other less senior Sous Chefs</li>
<li>Lead and coach the team towards achieving exceptional guest service and employee satisfaction results</li>
<li>Monitor food production, ordering, cost, quality and consistency daily</li>
<li>Ensure proper safety and sanitation of all kitchen facilities and equipment</li>
</ul>
Qualifications: 
<ul>
<li>In-depth skills and knowledge of all kitchen operations</li>
<li>Possess strong leadership, communication, organization, and relationship skills</li>
<li>Experience with training, basic financial management, and customer service</li>
<li>Proficient in general computer knowledge</li>
<li>A true desire to exceed guest expectations in a fast-paced customer service environment</li>
<li>Capable of producing a consistent product in a timely manner</li>
<li>Strong training and communication skills qualification</li>
<li>ServSafe Certification</li>
</ul>
Job Types: Full-time, Part-time Shift: 
<ul>
<li>10 hour shift</li>
<li>12 hour shift</li>
<li>8 hour shift</li>
<li>Day shift</li>
<li>Evening shift</li>
</ul>
Work Location: In person Start your journey today and make your mark with JSRG!

Sous Chef

<h3>Job Description</h3>
Job Description
As a chef, you’ll learn from one of the Best in the Midwest in Chef Jason Morimoto, winner of Iron Chef Morimoto's Sushi Master Season 2.
Key Responsibilities:
• Guest Service: Greet guests with a friendly attitude and provide excellent customer service
• Food Preparation: Assist with prepping, assembling, and serving food according to restaurant standards
• Maintain Cleanliness: Keep workstations, dining areas, and restrooms clean and organized
• Teamwork: Work closely with other team members to ensure smooth restaurant operations
• Stock and Replenish: Monitor inventory levels and restock as needed
• Follow Safety and Food Guidelines: Adhere to food handling, sanitation, and workplace safety regulations
What We’re Looking For:
• Positive Attitude: Friendly, outgoing, and ready to work hard
• Reliability: Punctual, responsible, and able to handle busy shifts
• Team Player: Works well with others in a high-standard environment
• Adaptability: Willing to learn and take on different tasks
• Customer Service Skills: Experience in hospitality or food service is a must

Chef

<h3>Job Description</h3>
Job Description
Company Summary&nbsp;
 
ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate &amp; Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.
 
Job Summary&nbsp;
We are looking for a talented, creative, passionate Sous Chef, with incredibly high standards, to join The Iconic Collection culinary team at&nbsp;.
 
What You’ll Be Doing (Key Responsibilities)
<ul>
<li>
Work with the Executive Chef to produce diversified and innovative menu items.
</li>
<li>
Assist in the ongoing development of the culinary quality of menus and recipes.
</li>
<li>
Prepare orders according to standard recipes and venue specifications.
</li>
<li>
Maintain and develop the core recipe program.
</li>
<li>
Oversee the training and supervision of kitchen staff to ensure the development of their culinary skills, team building, and delivery of exceptional customer service.
</li>
<li>
Train kitchen staff on the preparation, arrangement, and plating of dishes per the current menu.
</li>
<li>
Ensure staff adheres to culinary standards and regulations.
</li>
<li>
Ensure kitchen staff is performing their duties by following the quality standards established by the company.
</li>
<li>
Help develop cross-marketing strategies, such as pairing menus.
</li>
<li>
Function as a supportive team member during their shift.
</li>
<li>
Track, record and replenish inventory as needed and in accordance with established par levels
</li>
<li>
Adhere to all standard operating procedures and sequence of service standards.
</li>
<li>
Comply with all safety and health procedures as well as company and departmental policies and procedures.
</li>
</ul>
 
What We Expect of You
At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it.
 
Your success with us requires these qualifications:
<ul>
<li>
Degree in Culinary Science or a related certificate/training preferred
</li>
<li>
Fine dining Sous Chef experience.
</li>
<li>
Proven ability to work as a team, stay organized, multi-task, and prioritize.
</li>
<li>
Understand various cooking methods, ingredients, equipment, and procedures.
</li>
<li>
ServSafe Certified
</li>
<li>
Familiar with industry best practices.
</li>
</ul>
 
Competitive Salary and Great Benefits
<ul>
<li>
Dental insurance
</li>
<li>
Health insurance
</li>
<li>
Vision insurance
</li>
<li>
Paid Time Off
</li>
</ul>
 
Physical Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.&nbsp;&nbsp;This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high.&nbsp;&nbsp;
 
<ul>
<li>
Stamina and Endurance: Ability to work long hours on your feet, including during busy periods and events.
</li>
<li>
Strength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds.
</li>
Mobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies.
Manual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating.
Good Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously.
<li>
Tolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers.
</li>
</ul>
 
Other Duties&nbsp;
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

<h3>Job Description</h3>
Job Description
We are looking for a motivated and reliable Assistant Chef to work alongside our kitchen team. This role is perfect for someone with strong culinary skills, a great work ethic, and an eye for consistency and prep quality.
Compensation:
$22 - $25 hourly
Responsibilities:
Sauce &amp; Dressing Preparation
<ul>
<li>Honey mustard, horseradish, onion ring sauce</li>
<li>Chipotle ranch, sriracha ketchup</li>
<li>Beer cheese salad dressings</li>
</ul>
 
Prep &amp; Misc Tasks
<ul>
<li>Bread crumbs</li>
<li>Prep homemade desserts</li>
<li>Portion burgers</li>
<li>Assist with soup production</li>
<li>Cook rice</li>
</ul>
 
Protein Prep &amp; Cooking
<ul>
<li>Cook: pasta, bacon, roast beef, turkey</li>
<li>Chicken: trimming, portioning, prepping for cheesesteaks, chicken parm, handling scraps</li>
<li>Cook turkey stock, clams</li>
</ul>
 
Meat &amp; Cheese Slicing
<ul>
<li>Roast beef, turkey, ham, corned beef</li>
<li>Irish cheddar, Swiss, mozzarella, provolone, beer cheese</li>
</ul>
 
Salad Production
<ul>
<li>House salads</li>
<li>Romaine</li>
<li>Coleslaw</li>
<li>Potato salad</li>
</ul>
Qualifications:
<ul>
<li>Experience in a commercial kitchen preferred</li>
<li>Ability to multitask and work in a clean/organized environment</li>
<li>Reliable, punctual, and willing to learn</li>
<li>Team-oriented with a positive attitude</li>
<li>Serve Safe Certification Preferred</li>
<li>Experience as a line cook or assisting with line cooks is preferred</li>
</ul>
 
About Company 
Dunleavy's is an Irish bar/restaurant that has been around for over 48 years and is a staple in the community

Assistant Chef

<h3>Job Description</h3>
Job Description
Assistant Chef – Coconut Creek / Boca / Delray Area
 
This opportunity is built for a chef who wants to lead, inspire, and grow in one of South Florida’s most dynamic dining markets. We’re looking for an Assistant Chef who can balance precision with creativity, and team leadership with hands-on cooking.
 
What You’ll Do
 
<ul>
<li>Partner with the Chef to run day-to-day kitchen operations with consistency and excellence.</li>
<li>Train, coach, and mentor back-of-house staff so they feel confident, skilled, and supported.</li>
<li>Maintain the highest standards of quality—checking ingredients, plating, and timing on every dish.</li>
<li>Oversee ordering, prep, and labor management while keeping a sharp eye on efficiency.</li>
<li>Be a steady, solutions-driven presence in a fast-paced kitchen.</li>
</ul>
 
What We’re Looking For
 
<ul>
<li>A hands-on leader with experience in polished casual or high-volume restaurants.</li>
<li>Someone who takes pride in details, but also knows how to keep the big picture moving.</li>
<li>Strong communicator who can motivate a team and stay calm under pressure.</li>
<li>Current or willing-to-obtain Food Manager Certification.</li>
<li>Availability across days, nights, weekends, and holidays.</li>
</ul>
 
Why This Role Stands Out
 
This isn’t a back-office job—it’s a leadership position where your influence is immediate. You’ll have the chance to grow your skills, make your mark, and be part of a culture that values both consistency and creativity. For the right chef, this role can be a stepping stone toward bigger things in South Florida’s hospitality scene.

<h3>Job Description</h3>
Job Description
Kalapawai Cafe and Deli Waimanalo is looking to hire an experienced chef to join our kitchen management team. We are looking for someone who enjoys the kitchen lifestyle, enjoys creating tasty specials, and running a busy kitchen. Someone who can back up and collaborate with our executive chef. 40 hrs. per week. + OT (If needed). $22/hr. + Tips (avg. $3 - $5 more per hour) = possible $25 - $27/hr. total. We are open 7 days a week from 6am - 8pm. Working on weekends and holidays will be needed as the schedule dictates. Medical/Dental/Vision/Drug insurance plan is paid for by the company ($500/month Value) Kaiser or HMSA All of our supervisory positions require applicants that take a genuine interest in each guest’s and employee's experience during their time with us...most importantly they perpetuate our culture of a friendly neighborhood eatery! Duties will include: -Line cooking -Restocking and cleaning the line -Checking in deliveries -Putting away deliveries -Product ordering and inventory control -Ensuring a high quality customer experience -Customer complaint resolution -Personnel management &amp; conflict resolution -General cleaning and facilities maintenance -Portion and QUALITY control -Organization of prep, cleaning and duty lists -Other duties as may be assigned from time to time
Requirements/Responsibilities
All of our management and supervisory positions will require: -5 years min. Kitchen management -Hawaii safety food handler's card -Excellent customer service skills -Ability to problem solve and think on your feet -Professional appearance -Positive attitude and hard work -Availability to work mornings, evenings, weekends and holidays -Organization &amp; Punctuality -The drive to "do what it takes" to create positive customer and employee experiences -Ability to work well in team environment -Perform well in high tempo and faced paced restaurant environment
Special Instructions
Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. OR APPLY IN PERSON at 41-865 Kalanianaole Hwy, Waimanalo
 ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

<h3>Job Description</h3>
Job Description
Salary: &nbsp;$100,000 - $110,000
Other Forms of Compensation: Bonus Plan&nbsp;
A family of companies and experiences
As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you’ve been hungry and away from home, chances are you’ve tasted Compass Group’s delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today!
great people. great services. great results.
Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar.
Job Summary
Working as an Executive Chef, you are responsible for overseeing all culinary functions for a&nbsp;dining account.&nbsp; You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following:&nbsp;
Key Responsibilities:
<ul>
<li>Manages cost controls and controls expenditures for the account</li>
<li>Plans and creates all menus</li>
<li>Purchases and manages inventory</li>
<li>Rolls out new culinary programs in conjunction with marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>Culinary degree preferred</li>
<li>Three to five years of culinary management experience</li>
<li>High volume production and catering experience is essential</li>
<li>Previous experience managing cost controls</li>
<li>Desire to learn and grow with a top notch foodservice company</li>
</ul>
Apply to Compass Group today!
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Compass Corporate maintains a drug-free workplace.
Applications are accepted on an ongoing basis.
Associates at Corporate are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_CorpAndFoodbuy.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
Req ID:&nbsp;&nbsp;1484016
Compass Corporate&nbsp;
Michael Abbey&nbsp;
[[req_classification]]&nbsp;

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