<h3>Job Description</h3>
Job Description
Salary:&nbsp; 70,000-80,000
Other Forms of Compensation: &nbsp;
Pay Grade:&nbsp;12&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 Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. 
Key Responsibilities:
<ul>
<li>Assists the Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</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;1435277
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

Sous Chef

<h3>Job Description</h3>
Job Description
The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: - Maintain and develop recipes set forth by Executive Chef - Create and organize all recipes in a professional manner - Effectively organize tasting for menu changes - Write clear cooking procedures and a photo log of each dish - Ensure consistency of recipe in the restaurant - Manage Food Cost and Labor Cost in keeping with approved budgets - Controlling and lowering Food Cost and Labor Cost - Liaison of LDV towards Clients, Guest and Employees - Track invoices for billing - File monthly DSR Reports - Maintain monthly meetings with staff - Create policy and procedures for all cooks to maintain - Execute Special Event Menus - Participate in charity events for LDV Hospitality, as needed - Maintaining the LDV standards for Service &amp; Quality - Actively participate in weekly F&amp;B Meeting - Update managers on occurrences in Training and Policies - Ensure that impeccable standards of cleanliness are maintained throughout the operation - Uses LDV standards of engagement for all service techniques - Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling - Practice highest regards for safety within all areas and with all materials - Follow and adhere to all standards set forth by the Board of Health - Performs other related activities as assigned Qualifications: - Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards - Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook - Has a can-do attitude and is willing to jump into any role as needed - Able to work nights, weekends and holidays, and variable schedule, per the needs of the business - Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
- Ability to access and accurately input information using a moderately complex computer system - Must have considerable skill in math and algebraic equations using percentages - Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws - Organize and/or attend mandatory meetings - Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies - Perform all other related and compatible duties as assigned by the General Manager or Managing Partners - Adhere to all HR policies and procedures
-Must be Fluent in English
-Fluent in Spanish a plus
Education/Experience: - 3 - 5 years’ experience in fine dining and high-volume kitchen environments - High School Diploma or GED - Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required - NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws Physical/Special Requirements: - Ability to lift up to 30 + pounds often - Ability to sit, stand, and bend for extended periods of time Work Environment: - Able to withstand fluctuations in temperature within work environment, from high heat to below freezing - Ability to perform essential job functions under pressure, maintain professionalism when working under stress LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&amp;B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato &amp; Basil is nothing short of classic simplicity in both taste and preparation. Scarpetta has always been at once informal, comfortable and elegant, grounded with a passion for old world hospitality. Guests can enjoy ordering several dishes to share for the table, with a menu built for sharing and conviviality to inspire the essence of a stylish and carefree dinner party. We are an Equal Opportunity Employer and a Drug-Free Workplace.

<h3>Job Description</h3>
Job Description
Salary:&nbsp; 80,000-88,000
Other Forms of Compensation: &nbsp;
Pay Grade:&nbsp;13&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 Senior Sous Chef,you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Key Responsibilities:
<ul>
<li>Assists the Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.O.S. Degree in Culinary Arts or culinary certificate and required experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</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 patient 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;1447628
Bon Appetit&nbsp;
BRYAN GONI&nbsp;

<h3>Job Description</h3>
Job Description
&nbsp;Salary:&nbsp;81,000 - 88,000 / year based on experience
Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training&nbsp;
Pay Grade:&nbsp;13&nbsp;
Morrison Healthcare&nbsp;is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary
Location:&nbsp;Brockton, MA: BMC South / Good Samaritan Hospital
Morrison Healthcare is seeking an experienced Executive Chef to lead culinary operations in a high-volume healthcare environment. This role oversees all kitchen operations, ensures safe and sanitary practices, and drives exceptional patient and guest dining experiences in alignment with corporate standards and healthcare regulations.
This is an exciting opportunity for a hands-on, energetic, and entrepreneurial culinary leader who thrives in a hospital foodservice setting and is passionate about delivering nutritious, high-quality meals that support patient care and satisfaction.
Key Responsibilities
<ul>
<li>Plan and execute regular and modified patient menus in accordance with healthcare dietary guidelines.</li>
<li>Ensure meals follow standardized recipes, portioning, and presentation standards, conducting tastings for quality assurance.</li>
<li>Train and mentor kitchen staff in food preparation, safe handling, sanitation, and regulatory compliance.</li>
<li>Maintain strict adherence to federal, state, and local health regulations and achieve high scores on health and third-party audits.</li>
<li>Oversee cleaning and maintenance schedules for all kitchen equipment, storage, and work areas.</li>
<li>Manage food and non-food inventories, ensuring availability while adhering to budget and waste-reduction guidelines.</li>
<li>Lead efficient batch and institutional cooking processes to support patient meals, retail dining, and catering events.</li>
<li>Participate in client satisfaction programs and departmental initiatives to enhance the patient and guest experience.</li>
</ul>
Preferred Qualifications
<ul>
<li>Associate degree in Culinary Arts or equivalent professional experience.</li>
<li>5+ years of progressive culinary and kitchen management experience; healthcare or institutional foodservice experience highly desirable.</li>
<li>Hands-on chef experience in high-volume and batch cooking required.</li>
<li>Strong background in food cost control, catering, and quality-focused presentation.</li>
<li>ServSafe® certification highly preferred.</li>
<li>Proficient with Microsoft Office Suite and kitchen management software.</li>
</ul>
💡 Join a team where your culinary leadership directly impacts patient recovery, guest satisfaction, and the overall healthcare experience.
Apply to Morrison Healthcare today!
Morrison Healthcare is a member of Compass Group USA
Click here to Learn More about the Compass Story
Associates at Morrison Healthcare are offered many fantastic benefits.&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>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.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Healthcare maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1459171
Morrison Healthcare&nbsp;
AMY S MILLER&nbsp;
[[req_classification]]&nbsp;

EXECUTIVE CHEF

<h3>Job Description</h3>
Job Description
Pay Grade:&nbsp;14&nbsp;
Salary:&nbsp;$75,000 - $80,000
Other Forms of Compensation:&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.
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:
An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. &nbsp;Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety &amp; sanitation protocols.
Leading Culinary Operation:&nbsp; 
<ul>
<li>Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability.</li>
<li>Determines how food should be presented and create decorative food displays.</li>
<li>Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients.</li>
<li>Seeks out sources for fresh food; monitors all produce and meat for freshness.</li>
<li>Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.</li>
<li>Research customer preferences and develops a menu which incorporates local foods and flavors. </li>
<li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li>
<li>Ensure compliance with federal, state, local and company health, safety, sanitation standards.</li>
<li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li>
<li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li>
<li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Follows and enforces food safety and sanitation guidelines.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
</ul>
Business &amp; Financial Acumen: 
<ul>
<li>Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies.</li>
<li>Manages department controllable expenses including food cost, supplies, uniforms, and equipment.</li>
<li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li>
<li>Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.</li>
<li>Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Identify major revenue and expense opportunities and possible problems.</li>
<li>Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses.</li>
<li>Oversees the food inventory, purchasing, control, and disbursement of all food supplies.</li>
<li>Schedules staff based upon forecasted volumes.</li>
</ul>
Ensuring Exceptional Customer Service:
<ul>
<li>Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.</li>
<li>Professional attitude and appearance while engaging with residents and community staff.</li>
<li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li>
<li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li>
<li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li>
<li>Ensures that employees provide genuine hospitality and teamwork on an ongoing basis.</li>
<li>Uses teamwork to support guests and employees.</li>
<li>Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. </li>
<li>Reviews resident satisfaction results and other data to identify areas of improvement.</li>
<li>Responds to and handles guest problems and complaints.</li>
</ul>
Team Building and Management:
<ul>
<li>Regularly lead team member meetings</li>
<li>Establishes goals including performance goals, budget goals, team goals, etc.</li>
<li>Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li>
<li>Develops and implements strategies and practices which support team member engagement.</li>
<li>Ensures employees are treated fairly and equitably.</li>
<li>Provides team members with the training needed to understand expectations and perform job responsibilities.</li>
<li>Provides team members with the necessary tools to perform their duties and responsibilities.</li>
<li>Communicates performance expectations and provides team members with on-going feedback.</li>
<li>Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential.</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Minimum 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 chefs 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.&nbsp;</li>
<li>ServSafe certified - highly desirable.</li>
</ul>
Apply to CCL today!
CCL is a member of Compass Group USA
Click here to Learn More about the Compass Story

Associates at CCL are offered many fantastic benefits.&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>
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.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
CCL maintains a drug-free workplace.
Req ID:&nbsp;1459416
CCL Hospitality Group
Caitlin Pham
[[req_classification]]

Executive Chef I

<h3>Job Description</h3>
Job Description
 
 SOUS CHEF
From cascading mountains to crystal lakes, warm summer days and cool winter nights, the beautiful scenery welcomes you to the Carolinas. The Cliffs is comprised of seven luxury communities. Each has their own personality, but is equal in beauty, prestige, and opportunity. The only thing better than the views are the people. Our leaders are focused on the growth and development and growth of our employees, our members are gracious and kind, and our co-workers make coming to work something to look forward to. Once you visit you will understand why employees love being a part of The Cliffs family! 
As a Sous Chef with The Cliffs, you will be a key member of an extraordinary culinary team that strives daily to exceed member’s expectations. We are growing communities where career opportunities and growth are endless. 
BASIC QUALIFICATIONS:

<ul>
<li>A.O.S. in Culinary Arts or related field preferred with a minimum of 3 years’ Supervisory Chef experience (preferably in fine dining or upscale business establishments).</li>
<li>Strong understanding of quality, service, products, financial metrics, safety, and member satisfaction.</li>
<li>Excellent time management.</li>
<li>Showcases passion for food, continual learning, and guest service</li>
<li>Participative management style.</li>
<li>Experience in ordering and receiving product and inventory management (cost and portion control), payroll operations and the handling of money/charges.</li>
<li>Successfully manage day-to-day operations, special events, member activities, menu rollouts, etc. for the culinary department.</li>
<li>Experience in hiring, training, scheduling, and the development of staff.</li>
<li>Possess the ability to manage change effectively.</li>
<li>Provide leadership to staff achieving goals and objectives.</li>
<li>Clear, concise written and verbal communication skills.</li>
<li>Demonstrate ability to lead by example.</li>
<li>Exceptional detail to follow-up.</li>
<li>Excellent budgetary, projections and cost control skills.</li>
<li>Experience with inventory and cost management.</li>
<li>Prior experience in relationship development.</li>
<li>Related degree preferred.</li>
</ul>

THE CLIFFS BENEFITS:
<ul>
<li>A knowledgeable and passionate management team that leads by example</li>
<li>Employee appreciation parties and team building events</li>
<li>Premier training</li>
<li>Excellent compensation including 15 vacation days and 9 paid holidays</li>
<li>Our best benefits package including health, telehealth, vision, dental, short term/long term disability, pet insurance 401(k) with employer contribution*</li>
<li>Employee Wellness Monetary Incentives </li>
<li>A work/life balance!</li>
</ul>

<h3>Job Description</h3>
Job Description
Chef Operator [Executive Chef/General Manager]
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
PERKS AND BENEFITS: 
<ul>
<li>16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers)</li>
<li>Health Insurance (Medical, Dental, and Vision)</li>
<li>Paid Time Off </li>
<li>401K Program</li>
<li>Phone Reimbursement</li>
<li>Commuter Benefits</li>
<li>Complimentary DIG Meals every day</li>
<li>Short-Term Disability</li>
</ul>
ABOUT THE ROLE: 
As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. 
Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. 
ABOUT THE TEAM: 
Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs!
YOU WILL: 
<ul>
<li>Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.</li>
<li>Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. </li>
<li>Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. </li>
<li>Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. </li>
<li>Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. </li>
<li>Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.</li>
<li>Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.</li>
<li>Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.</li>
<li>Review &amp; collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.</li>
<li>Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts &amp; Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. </li>
<li>Strictly uphold Dig's anti-discrimination and anti-harassment policies.</li>
</ul>
YOU HAVE: 
<ul>
<li>3 - 5 years minimum kitchen or operational restaurant management experience.</li>
<li>A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. </li>
<li>The willingness to roll up your sleeves and pitch in whenever and wherever necessary.</li>
<li>The demonstrated skills to motivate and develop a high-performing team.</li>
<li>The discipline and desire to create systems and organization within fast changing environments.</li>
<li>Excellent communication skills and an eye for detail.</li>
<li>Strong computer skills. You can navigate multiple digital ordering systems with ease.</li>
<li>Ability to learn technological platforms and work systematically with them.</li>
<li>Familiarity with restaurant costing and inventory software.</li>
<li>The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.</li>
<li>The desire for professional improvement and the process of learning.</li>
<li>The drive to network and build strong ties in your restaurant's community.</li>
<li>The ability to take many variables to find the best solution to a problem.</li>
<li>Your Department of Health and/or ServSafe certification.</li>
</ul>
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.
Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors
ABOUT US: To learn more about our mission and food please visit our website at: <a href="https://www.diginn.com/mission" target="_blank">https://www.diginn.com/mission</a>
NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply
ADDITIONAL ROLE NOTES: 
The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Executive Chef

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>401(k) matching</li>
<li>Bonus based on performance</li>
<li>Competitive salary</li>
<li>Free food &amp; snacks</li>
<li>Free uniforms</li>
<li>Health insurance</li>
<li>Opportunity for advancement</li>
<li>Paid time off</li>
<li>Training &amp; development</li>
</ul>
 Why This Role is a Great Opportunity This isnt just another kitchen leadership positionits a chance to shape culinary operations at a high level, lead a talented team, and set the standard for excellence in both food quality and kitchen management. If youre a strong leader with a passion for operational efficiency, staff development, and delivering an exceptional guest experience, this could be your next big step. What We Offer 
<ul>
<li>Competitive Pay Your expertise and hard work will be recognized and rewarded with competitive wages. </li>
<li>Comprehensive Benefits Health coverage, retirement plans, and other benefits to support your well-being and future. </li>
<li>Flexible Scheduling Designed to help you maintain a healthy work-life balance. </li>
<li>Supportive Team Environment Work with skilled professionals who value collaboration, respect, and high standards. </li>
<li>Engaged Guests Be part of a workplace where your efforts are appreciated by both the team and the guests you serve. </li>
</ul>
 Position Summary Executive Chef The Culinary Director oversees all kitchen operations with a focus on leadership, operational excellence, and strategic growth. This role is responsible for ensuring that every guest receives hot, fresh, and consistent food prepared to standard. Success in this position requires a balance of culinary knowledge, administrative expertise, and the ability to lead and develop other managers. Key Responsibilities 
<ul>
<li>Lead and oversee all kitchen operations across multiple teams and shifts </li>
<li>Directly manage and mentor kitchen managers, setting clear goals and ensuring follow-through </li>
<li>Maintain and update accurate inventory sheets, recipes, and kitchen documentation </li>
<li>Implement and enforce policies and procedures consistently across all shifts </li>
<li>Ensure exceptional food quality and guest satisfaction at all times </li>
<li>Organize and supervise shifts, ensuring efficiency and labor control </li>
<li>Support, train, and develop both managers and hourly staff </li>
<li>Oversee hiring, training, evaluation, and when necessary, termination of staff </li>
<li>Manage labor budgets and restaurant supply needs effectively </li>
<li>Maintain detailed knowledge and use of kitchen software and POS </li>
<li>Demonstrate extensive computer and email literacy, with strong organizational and follow-up skills </li>
<li>Respond promptly and effectively to guest and staff concerns </li>
<li>Foster a positive, collaborative, and high-performance work culture </li>
<li>Work independently with minimal oversight while ensuring deadlines and goals are met </li>
</ul>
 Qualifications 
<ul>
<li>2+ years in a senior kitchen leadership role (Culinary Director, Executive Chef, or similar) </li>
<li>5+ years of experience in kitchen operations </li>
<li>Proven ability to manage other managers and lead teams to success </li>
<li>Strong leadership, motivational, and people management skills </li>
<li>Highly detail-oriented with exceptional follow-through </li>
<li>Knowledge of Toast backend and R365 strongly preferred </li>
<li>Critical thinking, problem-solving, and adaptability in a fast-paced environment </li>
<li>High level of computer and email proficiency</li>
</ul>

<h3>Job Description</h3>
Job Description
Job Title: Executive Chef Location: Westfield, NJ
Overview: We are seeking an experienced and innovative Executive Chef to oversee all culinary operations at a high-volume, full-service restaurant. The Executive Chef will be responsible for leading the kitchen team, creating dynamic menus, and maintaining the highest standards of food quality, consistency, and presentation. This role requires strong leadership, creativity, and a passion for delivering exceptional guest experiences.
Responsibilities:
<ul>
<li>
Direct and manage all aspects of kitchen operations, including menu development, food preparation, and execution.
</li>
<li>
Create seasonal menus and daily specials that highlight fresh, high-quality ingredients.
</li>
<li>
Hire, train, and mentor kitchen staff while fostering a collaborative and professional work environment.
</li>
<li>
Maintain high standards of food quality, flavor profiles, and presentation.
</li>
<li>
Oversee scheduling, labor management, and workflow to ensure efficiency in a fast-paced setting.
</li>
<li>
Monitor inventory, control food costs, and establish strong vendor relationships.
</li>
<li>
Ensure compliance with all health, sanitation, and food safety regulations.
</li>
<li>
Collaborate with ownership and management on menu pricing, banquets, and special events.
</li>
<li>
Lead by example, instilling a culture of excellence, consistency, and passion in the kitchen.
</li>
</ul>
Qualifications:
<ul>
<li>
Proven experience as an Executive Chef or Senior Sous Chef in a full-service or fine dining restaurant.
</li>
<li>
Strong knowledge of Italian and Mediterranean cuisine preferred.
</li>
<li>
Excellent leadership, communication, and organizational skills.
</li>
<li>
Ability to manage food and labor costs effectively.
</li>
<li>
Creative, detail-oriented, and committed to culinary innovation.
</li>
<li>
ServSafe or equivalent food safety certification required.
</li>
<li>
Flexible availability, including nights, weekends, and holidays.
</li>
</ul>
Benefits:
<ul>
<li>
Competitive salary and performance-based incentives
</li>
<li>
Professional growth opportunities
</li>
<li>
Supportive and dynamic work environment
</li>
</ul>
Company DescriptionGecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023 &amp; 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities. 
<h3>Company Description</h3>
Gecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023 &amp; 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

<h3>Job Description</h3>
Job Description
At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality.
Our&nbsp;people are our secret sauce&nbsp;to our success and mission of Creating Great Guest Memories.&nbsp;We are always looking for individuals who have what it takes to grow with us and share in our success.&nbsp;
Here are some of the sizzling benefits of working for us: 
<ul>
<li>Training:&nbsp;At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience.&nbsp;We offer a 5-week paid training course.</li>
<li>Fun working environment:&nbsp;You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.</li>
<li>Free shift meals:&nbsp;We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.</li>
<li>Benefits are important:&nbsp;We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.</li>
<li>Competitive Pay:&nbsp;Along with a competitive paycheck, you will have an opportunity to be well rewarded.&nbsp;*This position is eligible for tips!*</li>
</ul>
Position Summary:
Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests.&nbsp; Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.&nbsp; Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized.&nbsp; Prepares and sets up food for cooking and side orders.&nbsp; 
Essential Functions and Responsibilities:
In accordance with Benihana’s service and cooking procedures:
<ul>
<li>Greets and welcomes guests within 15 minutes of their teppan order(s).&nbsp; </li>
<li>Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous.</li>
<li>Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries.&nbsp; </li>
<li>Responds promptly and courteously to guest requests</li>
<li>Asks guests for cooking preference, as applicable, and follows guest instructions.</li>
<li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers).</li>
<li>Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. </li>
<li>Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). </li>
<li>Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures.</li>
<li>Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.</li>
<li>Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.</li>
<li>Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling.&nbsp; </li>
<li>Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.</li>
<li>Adheres to Company guidelines on alcoholic beverage service.</li>
<li>Presents a clean and neat appearance and uses a courteous manner with all guests. </li>
<li>Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs.</li>
<li>Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.</li>
<li>Performs other duties as assigned by a supervisor.</li>
</ul>
Education/Experience:
<ul>
<li>Must have a High School diploma or GED.</li>
<li>Must be able to successfully pass Benihana chef training program</li>
<li>Previous experience as chef or cook highly desirable</li>
</ul>
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