<h3>Job Description</h3>
Job Description
&nbsp;
Pay Grade:&nbsp;[[payGrade_obj]]&nbsp;
Salary:&nbsp;80000.00 - 95000.00
Other Forms of Compensation:&nbsp;&nbsp;
&nbsp;
With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.
&nbsp;
With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.
Job Summary
Job Summary:
Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. 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: 
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 CCL today!
&nbsp;
CCL is a member of Compass Group USA
&nbsp;
Click here to Learn More about the Compass Story
&nbsp;
Associates at CCL are offered many fantastic benefits.&nbsp;
&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible 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>
&nbsp;
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.
&nbsp;
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
&nbsp;
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.
&nbsp;
Applications are accepted on an ongoing basis.
&nbsp;
CCL maintains a drug-free workplace.
&nbsp;
Req ID:&nbsp;1478007
CCL Hospitality Group
LYN PELLEGRINI
[[req_classification]]

EXECUTIVE CHEF

<h3>Job Description</h3>
Job Description
Executive Chef
High-Volume, Upper-Casual Restaurant | Florida
 
This is not a menu-writing role.
This is a leadership and execution role for an Executive Chef who understands that the kitchen only works when systems, standards, and people are managed with discipline.
The concept, recipes, and procedures already exist. What is needed now is a chef who can run the kitchen, lead the team, and own the numbers without excuses.
If you take pride in operational excellence, consistency, and accountability, this role will feel familiar in the best way.
 
The Environment
 
You will lead a high-volume kitchen within a structured, SOP-driven operation. Standards matter. Procedures matter. The expectation is consistency across every shift, every plate, every station.
This is a founder-led environment that values calm leadership, mutual respect, and a unified FOH and BOH culture. Drama, ego, and volatility do not survive here.
 
What You Will Own
 
• Full leadership of the kitchen team and daily operations
• Execution of established menus, recipes, and plating standards
• Inventory management, ordering, receiving, and invoice accuracy
• Food cost control, waste tracking, and labor management
• Scheduling, training, and performance accountability
• Line execution during peak service when needed
• Clean kitchens, inspection readiness, and food safety compliance
• Partnering with the GM to hit prime cost targets
You are a manager first, a chef second. Your success is measured by consistency, cost control, and team performance.
 
What Success Looks Like
 
After six months, the kitchen runs without constant oversight.
Orders are accurate.
Inventory is tight.
Food costs are controlled.
Labor is managed intelligently.
The line executes with confidence and professionalism.
The team respects you because expectations are clear and enforced fairly.
 
Who This Is For
 
This role is built for an Executive Chef who:
• Has experience in structured, high-volume kitchens
• Understands SOP-driven execution and does not resist it
• Has successfully managed food and labor costs
• Can transition from being the strongest line cook to the strongest leader
• Handles pressure without yelling, throwing things, or creating division
• Believes the kitchen and dining room must operate as one team
 
Chefs from corporate or multi-unit environments often do well here, especially those who enjoy structure and accountability.

Executive Chef

<h3>Job Description</h3>
Job Description
Salary:&nbsp;$90,000-95,000
Other Forms of Compensation: Yearly Bonus Opportunity&nbsp;
&nbsp;
As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
&nbsp;
Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations?&nbsp;Come grow your career with Eurest.
Job Summary
As a District Chef, you will lead and inspire culinary operations across multiple corporate dining accounts, setting the standard for food quality, innovation, and operational excellence. In this role, you will mentor and support diverse culinary teams while ensuring the highest levels of food safety, sanitation, and compliance. You will partner closely with operations and leadership to deliver exceptional dining experiences, drive consistency, and elevate performance across all locations.
&nbsp;
Key Responsibilities:
&nbsp;
<ul>
<li>Supports multiple corporate dining accounts</li>
<li>Teaches, trains and mentors chefs</li>
<li>Responsible for driving innovation in all accounts</li>
<li>Helps chefs manage cost controls and control expenditures for the account</li>
<li>Teaches Chefs how to plan and create all menus</li>
<li>Shows chefs in the region how to purchases and manage inventory</li>
<li>Will bring up the skill level of chefs in the region</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
<li>Develops and communicates strategies for improving customer experience</li>
<li>Provides training programs to assure consistent, high quality food</li>
</ul>
&nbsp;
Preferred Qualifications:
&nbsp;
<ul>
<li>Culinary degree preferred</li>
<li>A minimum of five years of culinary management experience is required</li>
<li>At least two years of multi-site culinary management experience is required</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>
&nbsp;
Apply to Eurest today!
&nbsp;
Eurest is a member of Compass Group USA
&nbsp;
Click here to Learn More about the Compass Story
&nbsp;
Associates at Eurest 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,&nbsp;or to be performed Remotely,&nbsp;click here&nbsp;or copy/paste the link below for paid time off benefits information.&nbsp;
<a href="https://www.compass-usa.com/wp-content/uploads/2026/01/2026_Wage-Transparency_Eurest.pdf&amp;nbsp" target="_blank">https://www.compass-usa.com/wp-content/uploads/2026/01/2026_Wage-Transp…</a>;
&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.
&nbsp;
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;
&nbsp;
Eurest maintains a drug-free workplace.
&nbsp;
Applications are accepted on an ongoing basis.

DISTRICT CHEF

<h3>Job Description</h3>
Job Description

&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;
Position Title:&nbsp;FLOATING CHEF-FAYETTEVILLE, NC&nbsp;
Salary:&nbsp; $50,000-$65,000/annually
Other Forms of Compensation:&nbsp;Bonus Eligible&nbsp;
Work Schedule: &nbsp;Monday-Friday, generally early mornings to mid-afternoon.
&nbsp;
Growth. Opportunity. Excellence.
Canteen&nbsp;brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coffee and snacks, unattended retail, and culinary. 
Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our&nbsp;growth.&nbsp;Interested in joining our team? You&nbsp;bring the enthusiasm, customer service, and commitment; we’ll supply the&nbsp;opportunity&nbsp;and innovation.&nbsp;&nbsp;Together,&nbsp;we’ll continue to transform our industry. 
Come grow with us. We are Canteen.
Job Summary
As a Floating Chef, you will ensure client and customer service satisfaction is attained by providing culinary resources and support in Fayetteville, NC and surrounding areas (up to 1 hour away). You may be responsible for managing the departments scheduling, discipline, and/or hiring.&nbsp; You may assist the Executive Chef and/or Sous Chef in developing new menus, recipes, and ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
&nbsp;
Essential Duties and Responsibilities:
&nbsp;
<ul>
<li>Provides frontline culinary resources and support.</li>
<li>Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.</li>
<li>Assists with planning and creating menus.</li>
<li>Produces and executes catering events.</li>
<li>Rolls out new culinary programs in conjunction with marketing and culinary team.</li>
<li>Assists with managing cost controls and control expenditures for the account.</li>
<li>Performs other duties as assigned.</li>
</ul>
&nbsp;
Qualifications: 
&nbsp;
<ul>
<li>1 to 3 years of culinary management experience.</li>
<li>Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li>
<li>Hands-on chef experience is required.</li>
<li>Extensive catering experience is preferred.</li>
<li>High volume batch cooking and complex food service operations experience is preferred.</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.</li>
<li>ServSafe Certification is preferred.</li>
</ul>
<ul>
<li>Computer skills and knowledge of MS Office products including Excel.</li>
<li>Associate’s degree in Culinary Arts is preferred.</li>
</ul>
Apply to Canteen today!
Canteen is a member of Compass Group USA
Click here to Learn More about the Compass Story
&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.
 Canteen maintains a drug-free workplace.
 Associates at Canteen&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.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Req ID:&nbsp;1478665&nbsp;
Canteen &nbsp;

Floating Chef

<h3>Job Description</h3>
Job Description
Pay: $18-$20 per hour
We are looking for high skilled chefs/cooks for an Italian Restaurant located in Brook Park expected to open by end of year 2025.
You may also come apply in person at:
13450 Snow Rd
Brook Park, OH 44142
*Ask for Adam Radogna

Chef/Cook

<h3>Job Description</h3>
Job Description
 
POSITION DESCRIPTION
Job Title: Sous Chef 
Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2025OVERALL JOB PURPOSE
To assist in managing the kitchen through preparation of nutritious, appetizing, and attractive meals, while working as a team with other Culinary members to provide smooth, efficient, and safe operation of the kitchen area. All policies and procedures of the company must be followed, including menus, presentation, and portion-control requirements. 
MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS
<ul>
<li>Must be 18 years of age</li>
<li>High school graduate or equivalent</li>
<li>Culinary Arts Degree or equivalent, preferred</li>
<li>Two (2) years of experience in institutional or full-service restaurant cooking</li>
<li>Maintain food handlers permit as necessary to fulfill state requirements</li>
<li>Ability to read and prepare recipes, in careful detail, as provided by the company</li>
<li>Knowledge of and ability to conform to Food Service sanitation practices</li>
<li>Ability to work with staff and residents to resolve food and/or service problems resourcefully and effectively</li>
<li>Possess computer skills, including word processing and spreadsheet applications</li>
<li>Ability to manage and maintain logs, reports, and records</li>
<li>In addition to the above, the following skills are preferred: experience serving senior citizens; familiarity with laws and regulations applicable to the Community and Human Resources procedures</li>
<li>Demonstrated ability to communicate effectively and politely in English, both verbally and in writing, with residents and staff</li>
<li>Ability to work in a team setting and be a team positive player</li>
<li>Maintain a positive, respectful, and professional approach with coworkers and residents</li>
<li>Possess excellent customer service and organizational skills</li>
<li>Ability to work under little supervision with time constraints while maintaining a high level of performance and meeting department deadlines</li>
<li>Ability to follow and adhere to policies, procedures, and standards</li>
<li>Satisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) </li>
</ul>
 
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES
<ul>
<li>Review menus and daily food production worksheets for instructions</li>
<li>Prepare meals following company menus and recipes</li>
<li>Practice company portion-control standards</li>
<li>Follow safe food-handling procedures</li>
<li>In conjunction with the Executive Chef, ensure that food, supplies, and appropriate personnel are available for the meal and assists in coordinating prep for the following days menu</li>
<li>Serve nutritious, attractively garnished food in an efficient manner ensuring high culinary standards are met</li>
<li>Complete leftover logs and use leftovers in a time-safe and creative manner to minimize waste</li>
<li>Follow procedures for covering, labeling, dating, and storing food in a compliant and timely manner</li>
<li>Ensure Temperature logs are completed at required time (Cooler, Freezer, Production Sheets, and Dishwasher)</li>
<li>Follow company sanitation and state and local health department standards by effectively cleaning while working, including the preparation and serving areas, pots and pans, kitchen surfaces, walls and floors using appropriated cleaning schedules and charts</li>
<li>Focus on resident satisfaction and effectively resolve any food-complaint issues as needed</li>
<li>Oversee the Community Culinary staff and overall smooth kitchen operation in the absence of the Executive Chef</li>
<li>Assist in training new food service employees as directed by the Executive Chef</li>
<li>Ensure that all Cooks and Culinary staff are wearing appropriate, clean, and neat uniforms. </li>
<li>Assign tasks as needed and assist in the set-up of special functions</li>
<li>Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if required</li>
<li>Performs other duties as assigned by supervisor</li>
</ul>
 OTHER JOB DUTIES AND RESPONSIBILITIES
<ul>
<li>Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others</li>
<li>Meet the assigned work requirements of the job. Regular attendance is required</li>
<li>Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude</li>
<li>Represent the Community in a professional, courteous, and friendly manner</li>
<li>Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather</li>
<li>conditions. If you have questions, check with your supervisor</li>
<li>Adhere to all company policies, procedures, and standards</li>
<li>Promote resident advocacy and demonstrate excellent customer service at all times</li>
<li>Follow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premises</li>
<li>Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed)</li>
<li>Maintains current food handlers permit and other certifications as necessary to fulfill state regulations, including minimum annual education requirements to maintain active certification</li>
<li>This position may have supervisory responsibilities in the absence of the Executive Chef</li>
</ul>
Equal Employment Opportunity Statement: 
Sunshine Retirement Living (The Company) proudly provides equal employment opportunities to all employees and applicants. We celebrate diversity and are committed to creating an inclusive environment where residents, employees, and families feel respected and valued, regardless of race, color, religion, sex, national origin, age, disability, or any other protected status.
Salary-History Statement: 
Sunshine Retirement Living (The Company) is committed to fair and equitable pay practices. We do not request or consider an applicant’s past or current salary when making compensation decisions, in compliance with applicable salary history and pay equity laws.
 
 
PHYSICAL REQUIREMENTS

Physical Demands and Work Environment


The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
 
20% or less
20% to 40%
40% to 60% 
60% to 80%
80% to 100%
Stand
 
√
Walk
 
√
Sit
√
 
Pushing, pulling and/or reaching
 
√
 
Grasping and fine manipulation
 
√
 
Climb or balance
√
 
Stoop, kneel, crouch, or crawl
 
√
 
Talk or hear
 
√
Taste or smell
 
√
 
Lifts Weight or Exerts Force
20% or less
20% to 40%
40% to 60%
60% to 80%
80% to 100%
Up to 10 pounds
 
Up to 25 pounds
 
Up to 50 pounds
 
√
 
Up to 100 pounds
√
 
More than 100 pounds
 

The Community reserves the right to revise the duties set forth in this job description at its discretion.

Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction.
Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement.
Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you.
Job Description 
The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer.
&nbsp;
Key Competencies:
People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
&nbsp;
Duties and Responsibilities:
<ul>
<li>Expert in cutting, slicing and filleting different types of fish and vegetables</li>
<li>Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Reporting any problems with kitchen equipment to the manager on duty</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use</li>
<li>Creating an expectation for a clean work environment in order to prevent food contamination</li>
<li>Expert understanding of food waste and costs and how it impacts the goals of the kiosk</li>
<li>inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard</li>
<li>Greeting and communicating with customers to ensure that they feel valued as our customer</li>
</ul>
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Qualifications 
&nbsp;
<ul>
<li>Minimum of two years in the food service industry; sushi rolling experience required</li>
<li>Ability to read, write, and communicate in English</li>
<li>Excellent knife skills - experienced in cutting large fish for sashimi &amp; nigiri and prepping vegetables for common sushi rolls &amp; garnish</li>
<li>Valid food handler’s license, with sound knowledge of food safety regulations</li>
<li>The ability to stand for long periods of time</li>
<li>The ability to work under pressure with sound judgment</li>
<li>Encompass the company mission and core values</li>
<li>Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times</li>
</ul>
 Additional Information 
Hana Group North America is an Equal Opportunity Employer
Salary:&nbsp;$19.50-$21.00 USD hourly

Sushi Chef II

<h3>Job Description</h3>
Job DescriptionCompany Description 
Forefront Healthcare is&nbsp;unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience
Job Description 
Forefront Healthcare is seeking a talented Executive Sous Chef to join our team at a senior living facility in Little Rock, AR. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team.
Benefits Offered:
<ul>
<li>Comprehensive Benefits: Medical, Dental, and Vision</li>
<li>Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays</li>
<li>Employee Assistance Program: Support when you need it</li>
<li>Company-Provided Life Insurance: Peace of mind for you and your family</li>
<li>401K with Company Match: Plan for your future</li>
</ul>
Essential Functions:
Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
<ul>
<li>Coordinate food preparation and meal service.&nbsp;</li>
<li>Plan and initiate cooking schedule for food preparation to meet meal schedule.&nbsp;</li>
<li>Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards.&nbsp;</li>
<li>Prepare nutritional snacks for patients&nbsp;as directed by the Dietary Manager.&nbsp;&nbsp;</li>
<li>Creatively collaborate with Dining Management&nbsp;on special events and menus.</li>
<li>Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.</li>
<li>In the absence of the Dietary Manager,&nbsp;checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products.&nbsp;</li>
<li>Determine the amount and type of food and supplies as required for daily menus.&nbsp;</li>
<li>Notify the Dietary Manager of food, supplies or equipment needs.</li>
<li>Report equipment breakdowns and unsafe conditions to Dietary Manager.</li>
<li>Supervise dietary staff in the absence of Dietary Manager</li>
<li>Clean equipment and work areas as assigned by the Dietary Manager&nbsp;</li>
<li>Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.&nbsp;</li>
<li>Attend and present in-service educational programs.&nbsp;</li>
<li>Follow defined safety codes while performing all duties.&nbsp;</li>
<li>Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.&nbsp;</li>
<li>Perform other department duties assigned by the Director of Culinary</li>
</ul>
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
&nbsp;
Qualifications 
Competencies:
<ol>
<li>Customer Service Oriented.</li>
<li>Basic Food Preparation Knowledge.</li>
<li>Sanitation and Safety Practices.</li>
<li>Thoroughness.</li>
<li>Time Management.</li>
</ol>
Supervisory Responsibility:
<ul>
<li>Must have the ability to coach others.</li>
<li>Proven ability to coach and teach within the kitchen.</li>
<li>Ability to lead a group of your peers.</li>
</ul>
Physical Demands:
Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds.&nbsp;
Position Type/Expected Hours of Work:
Work schedule can include days, evenings, some weekends, and some holidays.
Required Education and Experience:
<ul>
<li>Ability to read, write and speak English.&nbsp;</li>
<li>Minimum of 1 year of food preparation and service experience.</li>
<li>Manager ServSafe certification required or must be obtained within first 90 days of employment.</li>
<li>Knowledge of food handlers and safety regulations.</li>
<li>Proven track record of integrity.</li>
<li>Excellent verbal/written and problem-solving skills.</li>
<li>Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS).</li>
<li>Must be detail oriented and accurate.</li>
<li>Ability to multitask&nbsp;while working in a pressured environment; always operating as part of a team.</li>
</ul>
Additional Eligibility Qualifications:
<ul>
<li>Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public.&nbsp;</li>
<li>Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.&nbsp;</li>
<li>Motor coordination and manual dexterity are required to prepare food and operate dietary equipment.&nbsp;</li>
<li>Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving.&nbsp;</li>
<li>Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members.</li>
</ul>
 Additional Information 
Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Executive Sous Chef

<h3>Job Description</h3>
Job Description
Jim Brady’s in Royal Oak is looking for a passionate, driven Sous Chef to join our tight-knit culinary team. We’re a busy, high-energy, upscale-casual restaurant with a proud 70-year Detroit legacy—and we want someone who loves this industry as much as we do
What We’re Looking For
<ul>
<li>Minimum 1 year of management or supervisor experience in a professional kitchen</li>
<li>Strong line cook skills across all stations (we run a serious line and need someone who can lead by example)</li>
<li>Experience with ordering, prep management, and kitchen organization</li>
<li>Open availability (nights, weekends, brunch shifts)</li>
<li>A positive, team-first attitude — we’re a small, supportive crew and culture matters</li>
<li>Someone who genuinely loves hospitality, cooking, and creating great guest experiences</li>
</ul>
What You’ll Do
<ul>
<li>Work directly with Chef Justin to support all kitchen operations</li>
<li>Help lead the line, maintain standards, and train staff</li>
<li>Assist with ordering, inventory, and daily prep</li>
<li>Maintain a clean, organized, and efficient kitchen</li>
<li>Contribute to menu execution and seasonal features</li>
</ul>
Why Join Us
<ul>
<li>$55,000 salary, reviewed annually</li>
<li>A tight, respectful, hard-working team</li>
<li>A busy scratch kitchen where your skills can shine and grow</li>
<li>A restaurant with deep roots and a strong culture of hospitality</li>
</ul>
If you’re ready to step into a leadership role and grow with a great team, we want to meet you.
&nbsp;
Company DescriptionAt Jim Brady’s, we’re local people serving local products with pride, passion, and integrity every single day. We’re a third-generation, Detroit-born restaurant committed to great food, genuine hospitality, and taking care of our guests and each other. Our team is tight, our standards are high, and everything we do reflects the community we’re proud to be part of. 
<h3>Company Description</h3>
At Jim Brady’s, we’re local people serving local products with pride, passion, and integrity every single day. We’re a third-generation, Detroit-born restaurant committed to great food, genuine hospitality, and taking care of our guests and each other. Our team is tight, our standards are high, and everything we do reflects the community we’re proud to be part of.

Restaurant Sous Chef

<h3>Job Description</h3>
Job DescriptionCompany Description 
The Dunlin, Auberge Collection, is a coastal escape in South Carolina’s Sea Islands set within the exclusive waterfront community of Kiawah River. Named after a beautiful local shorebird, this charming getaway is an experience-driven, design-led boutique luxury retreat embodying the eternal Southern summer home. Inviting guests to experience the outdoor bliss of coastal living on 2,000 picturesque acres, the nature-embraced Johns Island resort is just 20 miles from Charleston. Designed by Amanda Lindroth, the property offers 72 cottage-style guest rooms and suites. Adventure beckons with 20 miles of riverfront and scenic nature trails and flora- and fauna-rich marshlands, while two Auberge dining concepts and a destination spa celebrate the rich heritage of South Carolina and the simple wonder of life on the river.
For more information:&nbsp;auberge.com/the-dunlin&nbsp;
Follow The Dunlin on Instagram and Facebook at @DunlinAuberge
Job Description 
Step into the realm of culinary excellence as a key player in our kitchen brigade. Whether you're a savant with savory delights or a lover of sweet symphonies, embrace the opportunity to showcase your culinary prowess. As a Culinary Artisan, you play an integral role in curating an unforgettable dining experience, leaving an indelible mark on the palates of our patrons.
<ul>
<li>Work all positions and works independently in the kitchen, including pantry and banquet positions, as needed with business demands. Also, assist other team members with ongoing mentorship and training development as well as daily prep and technique guidance needs.</li>
<li>Works and assists the chef with specialty dinners and functions with minimal supervision.</li>
<li>Develops daily features and special menus with the guidance and approval of the chef, keeping in mind the theme of the cuisine for the outlet.</li>
<li>Assists with all food requisitions and ordering needs with the chef's guidance and approval for cog budgeting.</li>
<li>Leads and manages service in the absence of the Sous Chef.</li>
</ul>
Pay $22 - $25, dependent on experience
Additional Benefits:
<ul>
<li>Free Parking</li>
<li>Free Team Member Cafeteria</li>
<li>Holiday Pay</li>
<li>Team Member Stay Program</li>
<li>50% off F&amp;B + Spa</li>
</ul>
Qualifications 
<ul>
<li>Formal training or education in culinary arts.</li>
<li>One year Cook I experience.</li>
<li>Strong focus on precision and detail to ensure consistency and high-quality presentation of food.</li>
</ul>
 Additional Information 
Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
For more information: auberge.com
Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge
Kiawah River Hospitality Group LLC is an Equal Opportunity Employer, M/F/D/V. Kiawah River Hospitality Group LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Kiawah River Hospitality Group LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

53,704 chef Jobs