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The Executive Chef, House of Blues, is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Culinary Excellence Calling all culinary innovators! Join Aramark, the largest U.S.-based food service provider and TIME magazine named Aramark to its America?s Best Companies list 2026. As part of our commitment to culinary excellence, we offer unparalleled opportunities for professional growth and recognition. Our chefs have the chance to participate in the prestigious ProChef certification program at The Culinary Institute of America, with nearly 300 Aramark chefs already certified. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs. At Aramark, we value passion and dedication to craft, offering you the chance to create innovative menus across the United States. We believe our chefs are the driving force behind our culinary culture, shaping the way we inspire through food. With our focus on employee retention and development, you'll find opportunities to grow, advance, and make a lasting impact in the culinary world. Join us and feed your potential in a company that truly values its chefs! COMPENSATION: The Salaried rate for this position is $90,000.00 to $110,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description About Gourmet: Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Position Summary: In this key leadership role, the Sous Chef will be responsible for overseeing kitchen operations, ensuring high-efficiency production, safety and maintaining the highest standards of food quality in a high-volume environment. The ideal candidate is passionate about culinary excellence and brings a strong background in large-scale production for catering, fine dining restaurants, or luxury hotel kitchens. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization, proactive forecasting, and the ability to lead, inspire, and manage a team Key Responsibilities • Responsible for managing the preparation and organization of a culinary staff of 20 cooks producing large quantities of food for multiple events with quality and consistency., • Overseeing kitchen operations that ensure efficiency and quality are of the highest standards. Manage and mentor kitchen staff, providing guidance, training, and support to maintain a cohesive and skilled team that can grow., • Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations., • Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management., • Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly., • Assists in scheduling staff with regards to business levels with cost, consistency and productivity in mind. Qualifications: • Previous experience 3–5+ years of F&B or hospitality management as a sous chef or executive sous chef in a high-volume, high-end catering, restaurant, or hotel environment overseeing 10+ cooks., • Strong culinary skills based on the principles and processes of cooking that also demonstrative creativity, attention to detail and the ability to learn and adjust. As well as an array of culinary knowledge spanning multiple genres and ethnicities., • Strong computer skills with a focus on clear communication and responsiveness., • Outstanding leadership skills, with the ability to forecast needs and schedules with varying degrees of business velocity., • Possesses extensive knowledge of major allergens and can identify these on menus., • Ability to stand for extended periods, • Ability to lift to 50 lbs as needed, • Availability to work mornings, weekends, and some holidays, • Serve Safe certification required (or willing to obtain), • Allergen Awareness certification required (or willing to obtain)\nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Job Description Ward 4 is an upscale casual local bar and restaurant located at 277 Auburn Street in Newton, Massachusetts. We are currently looking to fill multiple Back of House positions, including Line Cook, Prep Cook, and Dishwasher. We are looking for great candidates who show a willingness to learn and grow with our restaurant. All levels of experience can apply, but candidates with line or prep cook experience are preferred. Pay range is between 17.50 and 22.00 an hour based on experience and availability. Openings are for night positions between 3pm and 11pm. Full time and Part time is available.

Job Description Prep work for Italian restaurant. Mornings 8 am -11 am Tues, Wed, Thurs, Fri, sometimes Sat. Cleaning up after all work is completed is part of the job. \nCompany Description We are a family run business. All of our staff are warm and friendly. It's like one big family. Our customers are wonderful and many are repeat regulars. We are a family run business. All of our staff are warm and friendly. It's like one big family. Our customers are wonderful and many are repeat regulars.

Job Description ITALIAN RESTARANT IN MEDFORD IS LOOKING FOR AN EXPERIENCED COOK IN ITAIAN CUISINE. 374 Main st medford 781-396-7070

Job Description The Bluebird Bar in West Newton is hiring experienced line-cooks looking for full-time employment. Must have 1-2 years experience working in a fast-paced kitchen. We are a scratch kitchen serving lunch, brunch, and dinner. Compensation is commensurate with experience. Must be legally authorized to work in the U.S.A. Let’s talk. \nCompany Description The Bluebird Bar is a fun team oriented environment with opportunity for growth. The Bluebird Bar is a fun team oriented environment with opportunity for growth.

Job Description experianced pizza maker and cook

Job Description We are seeking an Authentic Filipino Cuisine Cook to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Clean and maintain kitchen equipment, utensils, and appliances Qualifications: • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teams

Job Description We are seeking a Breakfast Cook to join our team! Located steps from the Nantasket Beach, we’re a family-owned restaurant and open year-round. Now expanding into breakfast, we’ve been known for our award-winning tacos, burritos and friendly customer service. In this job, you will be working in a fun and fast-paced environment, and helping us maintain our brand for high quality food, with fresh ingredients. Responsibilities: • Prepare and cook food orders. Ensure high food quality and consistency following established recipes and standards., • Adhere to food safety and sanitation practices in the kitchen., • Perform and oversee all kitchen processes, including opening and closing tasks such as set-up, food prep, end-of-the-day cleanup and side-work., • Manage food inventory, ensure supplies are adequate and rotated properly., • Safely operate all kitchen equipment, and perform ongoing cleaning., • Maintain a positive and professional conduct in all interactions with others. Requirements:, • One or more years of work experience in a fast-paced commercial kitchen, • Weekend and holiday availability, • Ability to work efficiently under pressure while maintaining attention to detail, • Ability to multi-task and prioritize; excellent time management and a sense of urgency, • Strong teamwork and communication skills and a positive can-do attitudeBenefits and Pay: Pay rate is competitive, and depends on experience ($18-28 per hour – Experienced candidates, who are seeking the higher end of this range, need to make their case, and be ready to provide references. Serious inquiries only). We offer employee and family discounts, predictable schedules, reliable hours and earning potential, performance-based bonus, and career advancement opportunities. This is a full-time position. We will also consider part-time applications. California Underground is an equal opportunity employer. We are a women-owned, minority-owned, veteran-owned family business. Candidates from different backgrounds are encouraged to apply, even if they don’t meet all of the job criteria. To apply, email: info@californiaunderground.com Serious inquiries only please.

Job DescriptionWe at Bates Bar and Grill are a family owned and operated casual neighborhood pub seeking talented, passionate and energetic individuals to become a part of our team. We are looking for team members to have a positive attitude, with previous experience in the industry. A great personality and strong work ethic goes a long way! Job Qualifications: • Previous experience in restaurant kitchen necessary. -Quick learner and ability to work independently. • Dependable, trustworthy and arrive to work on-time., • Ability to work and communicate well with a diverse group of team members., • Availability to work weekends or weekdays. -Calmly and successfully work in a fast paced, high stress environment. Potential for Career Growth! Restaurant is closed for major holidays including: Christmas, New Years, Easter, 4th of July! Job Duties: Prepare all food items as directed in a sanitary and timely manner Follow recipes and presentation specifications Operate standard kitchen equipment safety and efficiently Clean and maintain station in practicing good safety and sanitation Assist with the cleaning and organization of kitchen and equipment Restock items as needed throughout the shift Adhere to all sanitation and food production codes Job Types: Part-time, Full-time Pay: $18.00 - $25.00 per hour Benefits: • Flexible schedulePhysical Setting:, • Casual dining restaurant, • Fast casual restaurantSchedule:, • Tuesday-Friday, • Weekend availability

Job Description Job Title: Cook Job Description This part-time Cook position supports a hospital-based kitchen by preparing and cooking food according to established recipes and standards. You will work approximately 20 hours per week on a set schedule that includes early morning and daytime shifts, with an every-other-weekend rotation. The role focuses on delivering consistent, high-quality meals in a fast-paced healthcare environment while maintaining strict food safety and sanitation standards. Responsibilities • Prepare and cook food according to established recipes, portion guidelines, and food-service standards., • Assist with breakfast preparation and service, ensuring timely and accurate meal delivery., • Work the grill and prepare menu items as needed, following menu specifications and customer requests., • Support food preparation activities, including chopping, measuring, assembling ingredients, and organizing supplies., • Perform general kitchen duties such as setting up workstations, restocking items, and organizing equipment., • Perform light dishwashing and cleanup when necessary to support smooth kitchen operations., • Maintain cleanliness and organization of food preparation areas, cooking stations, and kitchen equipment., • Follow all food safety, sanitation, and healthcare facility procedures, including proper storage, labeling, and handling of food., • Work effectively as part of the dietary and food service team to meet production and service timelines., • Assist with tray line or food production tasks to support meal service within the facility., • Complete other kitchen duties as assigned to ensure efficient and safe operation of the kitchen. Essential Skills • Basic cooking experience in a professional or institutional kitchen environment., • Previous food service, cooking, or kitchen experience preferred., • Comfortable working in a fast-paced kitchen environment., • Ability to follow recipes, written instructions, and food safety procedures accurately., • Ability to work independently and as part of a team., • Reliable, punctual, and able to maintain consistent attendance., • Strong attention to cleanliness, organization, and safe food handling practices. Additional Skills & Qualifications • Experience as a line cook, food prep worker, or dishwasher is an advantage., • Experience in food production or tray line service is beneficial., • Healthcare food service experience is a plus, but not required., • Experience in hospitality or prior work in institutional food service environments is helpful., • Willingness to perform a variety of kitchen tasks, including prep, cooking, and light dishwashing. Why Work Here? You will join a mission-driven environment where your work directly supports the well-being of patients, visitors, and staff. The role offers a consistent, predictable schedule with approximately 20 hours per week and an every-other-weekend rotation, helping you plan around your personal commitments. You will gain valuable experience in a professional healthcare kitchen, develop your culinary and food service skills, and work alongside a supportive team focused on quality, safety, and teamwork. Work Environment This position is based in a hospital kitchen environment in Massachusetts. You will work approximately 20 hours per week with scheduled shifts from 6:00 a.m. to 2:30 p.m. on Monday and Thursday and from 9:30 a.m. to 5:30 p.m. on Saturday and Sunday, with an every-other-weekend rotation. Weekend shifts may include both Saturday and Sunday, and additional weekday shifts may be discussed during the interview. The kitchen is fast-paced and service-oriented, supporting patient, staff, and visitor meals within a healthcare facility. You will work around hot equipment, grills, and standard commercial kitchen tools, and you will be expected to follow all hospital and food service safety, sanitation, and cleanliness protocols at all times. Job Type & Location This is a Contract to Hire position based out of Milton, MA. Pay and Benefits The pay range for this position is $18.00 - $22.00/hr. Individual compensation offered for this position within this range will depend on many factors, including qualifications, skills, relevant experience, job knowledge, geographic location, internal equity, and other pertinent job-related factors. Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: • Medical, dental & vision • Critical Illness, Accident, and Hospital • 401(k) Retirement Plan – Pre-tax and Roth post-tax contributions available • Life Insurance (Voluntary Life & AD&D for the employee and dependents) • Short and long-term disability • Health Spending Account (HSA) • Transportation benefits • Employee Assistance Program • Time Off/Leave (PTO, Vacation or Sick Leave) Workplace Type This is a fully onsite position in Milton,MA. Application Deadline This position is anticipated to close on Sep 1, 2026. About Aerotek Aerotek® Inc. provides staffing and services solutions in manufacturing, logistics, construction, aviation, facilities and maintenance. We provide the expertise, solutions and people required to rise to the challenges of North American industry. Headquartered in Hanover, Md., Aerotek operates a unified network of over 200 offices across North America, supporting more than 18,000 clients each year. Aerotek is an Allegis Group company, the global leader in workforce and business solutions. To learn more, visit: Aerotek.com | 1-888-AEROTEK. Aerotek offers weekly pay, employee benefits including medical, dental & vision, life insurance, health advocacy and employee assistance programs, a 401(k) plan, and employee discounts. The company is an equal opportunity employer and will consider all applications without regards to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law. San Francisco Fair Chance Ordinance: Pursuant to the San Francisco Fair Chance Ordinance, for all positions located in the city and county of San Francisco, we will consider for employment qualified applicants with arrest and conviction records. Massachusetts Lie Detector: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. Use of Artificial Intelligence (AI): We may use Artificial Intelligence (AI) to support parts of our hiring process, including sourcing, screening, and evaluating candidates. AI helps assess applications and qualifications, but final decisions are made by our hiring team. By applying, you acknowledge and agree that your application may be reviewed using AI tools. \nCompany Description We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow. We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.

Job Description Job Title: Cook – Hotel & Resort Kitchens Location: Waltham, MA Job Type: Full-Time & Part-Time Pay: $22.00 per hour Job Description Edgestone Hospitality Staffing is hiring experienced Cooks to work in hotel and resort kitchens in the Waltham, MA area. We're seeking dependable culinary professionals who thrive in a fast-paced environment and are passionate about preparing high-quality meals. Opportunities are available in hotel restaurants, breakfast service, and banquet operations, with flexible scheduling and the potential for long-term placement. Responsibilities • Prepare and cook menu items for restaurant, breakfast, and banquet service, • Work an assigned station during meal service, • Complete daily prep work, including proteins, vegetables, sauces, and other ingredients, • Follow recipes, portion sizes, and plating standards, • Maintain food safety, temperature, labeling, and food rotation procedures, • Keep workstations, coolers, and kitchen equipment clean and organized, • Communicate effectively with chefs and kitchen staff throughout service Qualifications • Previous cooking experience in a restaurant, hotel, resort, or high-volume kitchen, • Ability to work efficiently in a fast-paced environment, • ServSafe certification or state food handler certification preferred (or willingness to obtain), • Ability to stand for an entire shift and lift up to 50 pounds, • Reliable transportation, • Availability to work mornings, evenings, weekends, and holidays as needed Benefits • $22.00 per hour, • Weekly pay, • Flexible scheduling, • Consistent hours, • Opportunity for permanent placement, • Work with respected hotels and hospitality employers Schedule • 8-hour shifts, • Day, evening, weekend, and holiday shifts available, • Full-time and part-time opportunities Experience • Line Cook: 1 year (Preferred), • Hotel or restaurant kitchen experience preferred Apply Today Ready to join a professional hospitality team? Apply today with Edgestone Hospitality Staffing to start your next cooking opportunity in Waltham, MA.

Job Description About Gourmet: Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Position Summary: In this leadership role, the Rounds Cook will be responsible for assisting culinary prep of kitchen operations in conjunction with the Sous Chefs. The ideal candidate is passionate about culinary excellence and has a desire to grow their career with an organization based on standards of excellence. We’re looking for someone with outstanding culinary skills, extreme efficiency and organization. Key Responsibilities • Proficient in cooking at any station and being able to assist prep at any station as needed, • Prep, pack, and store food items according to the production sheet and be able to meet timelines of catering needs, • Maintaining strict adherence to food safety and sanitization standards, ensuring compliance with all relevant regulations., • Monitor inventory levels, control costs, and minimize waste while upholding the highest standards of ingredient management., • Maintains a level demeanor while leading and mentoring cooks while providing BOTH positive and constructive feedback regularly. Qualifications: • Previous experience 1-2+ years of proven culinary experience in a high-volume, high-end catering, restaurant, or hotel environments, • Strong culinary skills based on the principles and processes of cooking but also demonstrate creativity, attention to detail and the ability to follow and give clear direction., • Strong computer skills with a focus on clear communication and responsiveness., • Outstanding ability to process, retain and distribute information to multiple staff., • Possesses extensive knowledge of major allergens and can identify these on menus., • Ability to stand for extended periods, • Ability to lift to 50 lbs as needed, • Availability to work mornings, weekends, and some holidays, • Serve Safe certification required (or willing to obtain), • Allergen Awareness certification required (or willing to obtain)\nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Job Description Cook -On/Off Premise Compensation: BOE $25-28 hourly Employment Type: Part-Time Job Title: Cook Well established Boston based catering company is seeking a strong culinary skills candidate. Catering high volume food experience is a must. Good work ethic, reliable, ability to work under pressure, positive attitude, team player are all attributes we seek. Cooks must be able to work with health and safety guidelines set out by the company and under the standards of Boston and Mass Health. o Work with a sense of urgency o Maintain a clean and sanitary workstation throughout the day o Before the shift is complete, properly prepare to close by putting away all items and cleaning the assigned work area. Keep area in accordance to safe and sanitation practices store all ingredients properly and safely in refrigeration, sanitize cutting board, tools, knives and work area o Coordinate efforts with the chef and sous chef o Contributes to the ordering needs by giving the chef or sous chef any immediate needs and notifies them when talking the last of a specific product o Provide support for fellow kitchen team members in need o Maintain a high level of respect between kitchen team and sales and front of house staff members o Help to keep a positive working atmosphere with all team members QUALIFICATIONS o At least 2 years’ experience in a fully operating catering or high-volume kitchen o High school diploma or equivalent o Candidates should have proof of culinary education and/or certificate or minimum 5 years high volume experience o Must have a current serve safe certificate or be willing to acquire. o Proficient knowledge of various kitchen appliances and kitchen tools used in production ABILITY TO o Ability to work at a fast, yet controlled pace while cooking o Ability to read and execute recipes written in English o Ability to speak English fluently o Ability to stand, walk and climb flights of steps during a work shift o Clean work habits and strong attention to detail o Ability to be punctual/on time for work shifts o Ability to multi-task in order to plan ahead WORK ENVIRONMENT o Standing for prolonged periods of time o Under variable temperature conditions o Under variable noise levels o Around cleaning chemicals \nCompany Description Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area. Gourmet Catering by Andrew is a leading Kosher Caterer in the Greater Boston Area.

Job Description Description Hiring for Full Time and Part Time Roles Culinary team members are committed to making all menu items with quality and care making sure that guests receive a high quality meal. Culinary team members work together as a team to prepare dishes in accordance with company guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. Culinary team members: • Are passionate about hospitality, guest experience, and great food, • Interact with guests during service times to receive orders, prepare orders, and deliver great meals, • Have a desire to help where needed and work as part of a team, • Prepare all menu items with freshness, quality, and food safety, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings Compensation & Benefits: • $26 - $31 / Hr, • 401(k) with company match, • Health, dental and vision insurance for full-time team members, • Vacation time for full-time team members, • Paid Sick Time, • Flexible schedule with no late nights, unless there is a special event, • Daily staff meal Summary of Cafe Cooks’ Primary Responsibilities • Prepare menu items in a timely manner according to order tickets and with great consistency, • Follow prep lists created by chefs. Label and stock all cooking ingredients. Complete all prep list tasks in order, • Washing, chopping, and sorting ingredients to use for menu item preparation, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn, develop, and implement about the cooking techniques used in the kitchen, • Ensuring all food items are properly stored, labeled, and safely accessible, • Temp and list food temperatures, and maintaining safety and quality requirements, • Make sure stations and kitchen are clean, organized, and sanitary, • Assisting colleagues in preparing food and attending to any culinary tasks that arise, • Prepare and cook food according to recipes, quality, and presentation standards, • Operate kitchen equipment safely and use cut gloves for safety, • Actively set up and break down workstation and prepare for an upcoming shift, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Offer support to colleagues and clients with professionalism and positivity, • Other duties as assigned Required Qualifications • Strong communication skills and hospitality skills, • Experience cooking in fine dining restaurants and knowledge of multiple stations, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet, • Servsafe allergen certified and Servsafe food handler (or willing to be certified prior to start date, company pays classes)\nCompany Description GC Fine Catering provides hospitality food, drink, and events services at restaurants and special events. The company is based in Boston. GC Fine Catering provides hospitality food, drink, and events services at restaurants and special events. The company is based in Boston.

Job Description Position Summary We are looking for a dependable and efficient Prep Cook to join our catering commissary team. This role supports bulk food production while maintaining strong organization and strict adherence to food safety and kosher kitchen standards. The position requires flexibility to work between two commissary locations, situated within 10 minutes of each other between Roslindale and Hyde Park. The ideal candidate is comfortable rotating between both sites on an as-needed basis, with schedules that may fluctuate depending on operational needs. Key Responsibilities • Prepare large quantities of food according to recipes and production sheets, • Execute knife work, portioning, batch cooking, and ingredient prep with consistency, • Follow FIFO, proper labeling, and organized storage procedures, • Maintain a clean, sanitary, and efficient workstation, • Assist with packing and staging food for off-site events, • Work collaboratively with chefs and production team Requirements • 2+ years of kitchen or catering production experience preferred, • Basic knowledge of kosher kitchen practices required (separation of meat/dairy, proper storage, avoiding cross-contamination), • Strong attention to detail and ability to follow instructions, • Ability to stand for extended periods and lift up to 50 lbs, • ServSafe certification & food allergen preferred (or willingness to obtain) \nCompany Description Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well. Gourmet Caterers is the New England region’s premier caterer. For over 50 years, Gourmet Caterers has earned an excellent reputation for creating exceptional food service experiences of every size and level of complexity. The company manages food, drink events, and hospitality services at museums, libraries, performing arts centers, offices, and other venues from the Berkshires to Boston. Gourmet is headquartered in Boston and has an outstanding team of hospitality professionals dedicated to fulfilling the company’s mission to treat people well.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Employee Discount, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook/Prep Cook to join the team at our busy restaurant. In this position, you will be working in a fun and fast-paced environment, responsible for preparing delicious tacos and burritos for our customers. The ideal candidate has 1-3 year experience in a commercial kitchen, and is committed to contributing to an excellent dining experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up workstations with all necessary supplies and equipment, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Prepare customer food orders quickly and accurately, following standard recipes, • Safely operate all kitchen equipment, and perform ongoing cleaning and maintenance, • Maintain a clean and safe working environment by following food safety regulations, • Maintain appropriate levels of inventory and restock when necessary, • Perform cost-control, portion control, food rotation and other kitchen operations designed to minimize waste, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Reliable schedule, • Availability to work days, nights, weekends and holidays, • ServeSafe or Food Handler’s Certification (or to be obtained 15 days upon hiring), • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds, • A positive, can-do attitude and a team-player with effective communications skills, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Previous experience in a similar role is preferred (1-3 years) but not necessary; we will train the right individual*Pay rate depends on experience **Start as Part-time with the possibility of going to Full-time

Job Description • We have an opening for a full time GRILL COOK position., • Location: HarbourVest Cafe - 1 Lincoln Street, Boston, MA 02111. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, 6:00 AM to 2:30 PM. More details upon interview., • Requirement: Previous cooking experience is required., • Perks: Near South Station!, • Pay Range: $21.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561482. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food and serves customers at the grill station in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided. Essential Duties and Responsibilities: • Takes orders from customer and prepares items requiring short preparation. Completes orders from steam tables and serves customers at multiple stations., • Serves customers in an efficient, friendly manner following established steps of service meeting outlined standards. Ensures food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket-collection procedures during service. Responsible for records from area worked during service periods., • Uses approved recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Carries pans, kettles and trays of food to and from workstations, stove and refrigerator in accordance with established safety standards., • Stores foods in designated areas following standard wrapping, dating and food safety and rotation procedures., • Cleans, sanitizes and maintains all assigned work areas, equipment and utensils to ensure sanitation standards are met., • Resolves customer concerns and reports relevant information and concerns to supervisor., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens. Development of sous chefs and BOH leaders through trust, accountability, and example — cult

Founded by Chef Tim Cushman and sake expert Nancy Cushman, our restaurants celebrate bold flavor, precision, and a deep respect for Japanese foodways – translated through a distinctly Boston lens.At Umami Riot, we’re not here to follow the rules of hospitality, we’re here to rewrit

Whole Foods Market offers "Whole Benefits". All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. Eligibility for Whole Benefits is determined under the terms of the applicable

Operate kitchen equipment safely, including grills, fryers, ovens, and knives. Communicate effectively with kitchen leadership and team members to support smooth service. Prior kitchen or cooking experience preferred, but not required.

Job Description: I. Position Summary: The Kitchen Operations Supervisor provides hands-on leadership and operational oversight for main kitchen production, receiving, inventory, and sanitation. The supervisor coordinates daily workflow, supports and coaches’ staff, ensures timely and accurate service, and maintains compliance with food safety, quality, and regulatory requirements. This position serves as supervisor on duty when other culinary leaders are unavailable and works closely with the Executive Chef, Executive Sous Chef, purchasing and receiving staff, culinary employees, and the sanitation team. II. Core Competencies: • Build effective interpersonal and interdisciplinary relationships while maintaining professional and positive conduct., • Identify operational issues independently, take ownership of follow-up, and improve systems, workflows, and procedures., • Engage, coach, train, and support employees to strengthen performance and accountability., • Apply sound judgment to maintain safe, high-quality, efficient, and customer-focused food service for patients, residents, clients, employees, and visitors., • Lead by example in following Hebrew SeniorLife policies, department procedures, nutritional requirements, and ServSafe standards., • Demonstrate flexibility, reliability, accountability, and commitment to the mission and values of Hebrew SeniorLife. III. Primary Areas of Responsibility: 1. Operational Leadership and Staff Supervision o Provide visible, hands-on leadership and serve as supervisor on duty when assigned or when other culinary leaders are unavailable. o Assign work, coordinate staffing coverage, and adjust priorities based on production, service, and operational needs. o Conduct or participate in daily huddles and communicate production, staffing, service, safety, and follow-up priorities. o Coach, train, and support culinary and sanitation staff; reinforce performance expectations, attendance, teamwork, and accountability. o Escalate employee relations, staffing, safety, or operational concerns to culinary leadership and document follow-up as required. 1. Food Production and Service Execution o Oversee daily food production for patient and resident meals, Meals on Wheels, retail/cafeteria service, catering, and special events. o Ensure staff follow standardized recipes, production tallies and schedules, portion standards, diet and allergen requirements, quality standards, and service timelines. o Coordinate workflow across production areas to support efficient operations and timely meal service and delivery. o Monitor food quality, temperature control, portioning, yield, consistency, and presentation; resolve discrepancies before service or delivery. o Attend or conduct production huddle with the chefs and culinary staff. 1. Receiving, Food Storage, and Inventory Control o Oversee receiving procedures to verify product accuracy, quality, temperature, condition, and compliance with food safety standards. o Maintain proper storage practices, including labeling, dating, FIFO rotation, allergen separation, organization, and secure storage. o Monitor inventory levels and communicate purchasing needs, substitutions, shortages, and delivery concerns proactively to the purchasing and receiving team. o Conduct routine inventory checks, support scheduled inventory counts, investigate discrepancies, and minimize waste, shortages, and product loss. o Ensure receiving and inventory records are complete, accurate, and maintained according to department requirements. 1. Cleaning, Sanitation, and Regulatory Readiness o Oversee the daily cleaning and sanitation program for the main kitchen, storage, receiving, and service areas. o Supervise the sanitation team and verify completion and documentation of daily, weekly, and monthly cleaning schedules. o Inspect equipment, workstations, storage areas, and production spaces; correct deficiencies and reinforce a clean, organized, and safe work environment. o Report equipment repair and maintenance needs to the appropriate stakeholders and track issues through completion. o Conduct and document weekly internal sanitation audits or Environment of Care rounds and ensure corrective actions are completed. o Maintain readiness for Department of Public Health, CMS, and internal inspections and ensure compliance with organizational and regulatory food safety standards. IV. Qualifications: Three years of food service experience, preferably in healthcare, institutional, or high-volume operations, including at least two years in a supervisory or leadership role. Experience overseeing high-volume food production, receiving, inventory control, and kitchen sanitation. Working knowledge of food safety, temperature control, labeling, dating, FIFO, allergen awareness, and regulatory inspection readiness. Current ServSafe Manager Certification and Allergen Awareness Certificate. Strong leadership, communication, organizational, and interpersonal skills. Ability to prioritize multiple responsibilities, exercise sound judgment, and adapt to changing operational needs in a fast-paced environment. Proficiency with Microsoft Word, Excel, email, and computerized menu systems such as Computrition. Professional, proactive, collaborative, and results-oriented approach. V. Physical Requirements: • Must be able to lift, push, and pull up to 50 pounds., • Must be able to stand, walk, bend, reach, and move throughout kitchen, cafeteria, storage, receiving, and service areas for extended periods., • Refer to the Physical Requirements sheets in Occupational Health for additional information. Remote Type: On-site Salary Range: $25.13 - $37.69

Job Description: Prepares, cooks, and presents food in accordance with quality standards, productivity standards, cost controls, and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. I Core Competencies: Possess and display all the hard skills that contribute to a successful cook Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Able to engage and train colleagues. Knowledge of knife skills and safety. Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment. Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food. Ability to accurately measure. Demonstrate good judgment and initiative in preparing food. Motivated to learn. Flexible to change. Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. Kitchen Production: Responsible for the preparation, cooking, and overall production of the meals during their assigned shift Responsible for minimal food waste Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. Assists in establishing cooking procedures and methods for the Culinary Staff, including the development of recipes. Tastes and smells food to determine quality and palatability. Responsible for meals going out promptly. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials. Sanitation: cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable) Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures Follows and adheres to the sanitation action plan to address the company’s EOC and Sanitation rounding, as well as local, state, and federal sanitation compliance surveys. Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management. Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services. Professionalism: Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively. Demonstrates a positive,e supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Positively presents the department to visitors, patients, and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff. Communicates effectively in both written and verbal form. Follows safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations. Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow-up. Exercises initiative, seeking additional tasks and projects from the supervisor. Accepts assignments readily. Recognizes problems independently and works toward improving systems and procedures. High School diploma preferred. 5 years of cooking experience required. ServSafe Certification required or obtained within 6 months of being in the role. Must be able to lift 50 pounds. Must be able to pull 50 pounds. Must be able to push 50 pounds. Must be able to stand for long periods of time. Must be able to walk short distances. Frequent bending is involved. Must be able to withstand temperature changes when going in and out of the walk-in refrigerator. Schedule : Sunday 8 am-4:30 pm Monday 8 am -4:30 pm Tuesday OFF Wednesday OFF Thursday 8 am-4:30 pm Friday 8 am - 4:30 pm Saturday 9:30 am -6 PM _ Remote Type: On-site Salary Range: $19.67 - $27.53

Job Description: On daily basis, using established department methods and procedures, performs any one of a variety of tasks listed below as directed by a Culinary Supervisor. II. Core Competencies: • Follow the Cultural Beliefs., • Communicates with staff in a manner that conveys respect, caring and sensitivity., • Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and interacting with staff., • Works as a member of the team by pro-actively working to meet department needs., • Has professionalism and values which contribute to the achievement of the mission of the Culinary Department and Hebrew Rehabilitation Center., • Set-up, Breakdown, and clean pulper and dish machine, • Strip and separate patient trays and dishes, • Load dishes and trays into dish machine, • Remove and stack tray dishes and trays from dish machine, • Sort silverware and run through dish machine, • Rack cups and bowls, • Sweep and mop floors, • Wash and sanitize kitchen equipment, • Wash and Sanitize food carts, • Collect and dispose of all trash, • Strip cafeteria truck, • Understand and follow all Kosher regulations, • Recognize problems and work toward improving processes and procedures. Communicates issues/concerns to leadership, offers suggestions and solutions and participates in quality improvement initiatives., • Serves as a resource/mentor to the team, new employees, and students (if applicable), • Attend regular meetings as assigned, • Practices in accordance with established standards of care for safety of patient, self and co-workers, • Wears slip resistant shoes. A clean uniform as approved by the facility and ID badges are job requirements., • Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate, • Uses equipment as trained and according to organizational policy, • Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment), • Follows and stays updated on processes and policies within department and organization, • Performs other related duties as required or directed, • High School or equivalent, • 1 year experience in the food service industry, preferableof in a healthcare setting, • Must be able to speak, read, and write fluently in the English language, • May be exposed to heat, cold, moisture, odors and other food service area elements., • Frequent bending, stooping, reaching, prolong standing, • Must be able to lift 50 lbs., • Must be able to push and/or pull for prolonged hours Remote Type: On-site Salary Range: $16.16 - $24.99

Job Description: Duties and Responsibilities • Will store food in specific containers and storage areas in order to prevent spoilage, • Prepare a variety of dishes according to supervisors’ instructions and also follow approved procedures, • Pack hot meals daily to be delivered each morning, • Package cold meals for next days service, • Places food trays over food warmers for immediate service during meal service, or store them in refrigerators, • Check supplies and inform supervisor when supplies are getting less or any equipment is not working., • Follow assigned recipes, • Assist cooks and kitchen staff with various tasks as required, and provide cooks with needed items, • Stock shelves and refrigerators and put away deliveries, • Use manual and or electric appliances to clean, peel, slice, and trim foods Education and Qualifications • Should have at least one year experience in direct food service operation, • Hands – on experience a must Remote Type: On-site Salary Range: $16.16 - $24.99

Job Description: The Executive Chef is responsible for the management, operation, and maintenance of all culinary functions, including production kitchens, retail, and catering operations, ensuring full compliance with all Department of Public Health (DPH) and Centers for Medicare & Medicaid Services (CMS) regulations at Hebrew Rehabilitation Center (HRC), Roslindale. As a key member of the Culinary and Nutrition Leadership Team, the Executive Chef works closely with the Director of Clinical Nutrition, Dietary Manager, and Assistant Director of Food Service to develop and implement policies, processes, and procedures aligned with the Diet Manual and in compliance with all federal, state, city, nutrition, and kosher regulations. The Executive Chef supervises and directs the training and performance of all culinary and kitchen staff engaged in food preparation and production, ensuring a safe, efficient, and respectful work environment. This role demonstrates a strong commitment to Hebrew SeniorLife’s mission and values, treating every interaction with residents, patients, and guests as an opportunity to provide a positive and meaningful dining experience while supporting dignity, choice, and excellence in care. II. Core Competencies: • Advanced culinary skills, including preparation techniques, flavor development, and best practices in production, • Ability to develop customized recipes aligned with patient needs and therapeutic diet requirements, • In-depth knowledge of federal, state, and local food safety and sanitation regulations, • Strong ability to train, lead, direct, and supervise a diverse culinary workforce, • Exceptional leadership, communication, and interpersonal skills, including motivation, delegation, and goal setting, • undefined III. Position Responsibilities: Operations Management: · Oversee all culinary operations, including labor and food cost control for assigned areas · Coordinate with the Dietary Manager, Purchasing Managers, Executive Sous Chef, Chef Manager, and Country Kitchen Supervisors on vendor selection, procurement, inventory, and cost controls · Collaborate with the Clinical Nutrition Team in recipe development, ensuring appropriateness related to ingredients, flavor, cost, and resident nutrition requirements · Ensure all recipes in the Computrition database are accurate with respect to flavor profile, yield, portion size, nutritional value, and preparation procedures · Plan and execute menus while maximizing product utilization and minimizing food waste across Café, Country Kitchen, and Catering operations, considering volume projections and menu popularity · Collaborate with the Executive Chef at HRC-Newbridge to complete sanitation training, in-services, and ensure alignment with CMS protocols. Team Development: · Develop and implement onboarding and orientation programs for newly hired chefs, cooks, culinary associates, and utility staff · Oversee ongoing staff training, coaching, and performance development to ensure consistent application of standards, policies, and protocols · Promote a safe, inclusive, and respectful workplace culture that supports engagement, diversity, and teamwork · Organize employee engagement initiatives and recognition programs to support morale and retention · Collaborate with Human Resources to maintain appropriate staffing levels, update employee records, and support performance evaluation and development processes Regulatory Oversight: · Implement and enforce organizational safety standards in accordance with OSHA requirements · Maintain and update emergency food and supply inventory in compliance with CMS guidelines · Collaborate with Engineering and approved vendors to support safe kitchen equipment operation and ongoing maintenance · Develop, organize, and maintain a comprehensive sanitation and food safety program for HRC Roslindale in compliance with CMS, DPH, and Infection Control standards · Establish, implement, and support ServSafe® Manager and Food Handler certification programs for managers, supervisors, and staff · Conduct and maintain monthly education and in-service training programs related to sanitation and safe food handling practices in accordance with HSL policies Inter-Departmental Relationship: · Provide culinary operational support to other HSL campuses as needed · Work in partnership with the Mashgiach to ensure proper handling and procurement of kosher foods · Interact with residents, patients, staff, and guests to promote satisfaction and responsiveness · Represent the organization in alignment with Hebrew SeniorLife’s cultural beliefs and values · Participate in management and leadership activities representing HRC operations · Promote employee engagement by gathering and acting upon staff feedback · Maintain a professional appearance in accordance with HRC standards and perform other duties as assigned IV. Qualifications: • A successful Executive Chef must:, • Demonstrate commitment to Hebrew SeniorLife’s cultural beliefs and values, • Have proven experience leading and developing a diverse workforce, • Possess strong communication and interpersonal skills with the ability to inspire and motivate others, • Provide clear direction and hold team members accountable to established standards, • Exhibit strategic thinking and future-focused vision, • Have experience in healthcare, senior living, or assisted living environments (preferred) V. Candidate pre-requisite requirements include: • Bachelor’s Degree in Culinary Arts or Food Service Management from an accredited four-year institution (or equivalent experience), • Strong skills in labor management, food cost control, and budget oversight, • Three (3) to five (5) years of culinary management experience in healthcare, contract food service, fine dining, or restaurant environments, • Demonstrated experience in purchasing, inventory control, and vendor management, • Ability to effectively present information and communicate with staff, leadership, residents, and stakeholders, • Knowledge of current food and catering trends with a strong focus on quality, presentation, sanitation, and cost management, • Experience with P&L accountability and/or contract-managed food service preferred, • ServSafe® certification (or ability to obtain within designated timeframe), • Proficiency in Microsoft Office and relevant food service management systems VI. Physical Requirements: • Must be able to lift, pull, and pushing 50 (fifty) pounds. See Physical Requirements sheet in OH Remote Type: On-site Salary Range: $60,528.00 - $108,950.00

Job Description CSCA is an iconic New England landmark, and for more than 40 years has been highly acclaimed among the nation’s premier culinary schools. Here, students gain the essential knowledge and foundational skills a great culinary education demands – classic fundamentals of cooking and baking, history and influences of the world’s greatest cuisines, techniques for mastering common and exotic ingredients, and more. CSCA is seeking a part-time passionate Pastry Chef Instructor to teach in our Professional Pastry Programs. We are seeking an enthusiastic, professionally trained and experienced Chef with exceptional baking, teaching and customer service skills. You will be the catalyst to our professional students gaining confidence in a professional kitchen, learning culinary basic and advanced pastry techniques, methods and theory. Topics of study include: Fundamentals of Pastry Arts Theory and principles of French techniques used in making traditional pastries, including presentation, plating, and adaptation. Chemical function of ingredients and scalability of items for commercial baking, and explore the ingredients, tools, and techniques utilized in classic European desserts and pastries. Learn to make and identify choux, Viennoiserie, fillings, meringues, sauces, and cakes. Create intricate and delicious desserts that you will present and evaluate as a group. Combined Savory Component Students will learn to incorporate their growing pastry expertise into the savory side of food production, working with eggs, sauces, stocks, vegetables, meat, poultry, and seafood. Practice shaping pasta and pizza doughs, and develop full savory dishes utilizing a pastry or dough component. Students will complete meals drawn from a variety of international sources, preparing, presenting, and evaluating them as a group. Advanced Techniques & Presentations Advanced plating methods, chocolate tempering and molding, advanced pastillage and gum paste shaping, and the art of sugar pulling. Chocolate and sugar showpieces, wedding cake design, croquembouche, and confections, truffles, and classic French sweets. ESSENTIAL DUTIES AND RESPONSIBILITIES • Managing class size of up to 15 students, • Lecturing on class material; supplement with power point presentation (must be familiar with laptop, Power Point software, hdmi cables, television), • Assigning daily recipes to class; explaining recipes; managing class production of recipes; maintaining order in kitchen; managing set up and break down of class; assessing students’ recipes for taste, doneness, creativity, presentation, ability to follow direction, • Chef Instructors are responsible for issuing CSCA-issued quizzes, grading quizzes, and evaluating quizzes with students; reporting lab and quiz grades to Director of Education., • Chef instructors are responsible for delivering verbal assessments of student skill level daily and at midterm., • Chef Instructors are responsible for taking daily attendance and reporting attendance to Academic Supervisor/Director of Education, • Chef Instructors must attend quarterly faculty meetings, • Chef Instructors may be responsible for proctoring midterm and final practicums; tasting midterm and final practicums; and proctoring midterm or final written exams., • Chef Instructors are responsible for tutoring at-risk students., • Chef Instructors are responsible for supervising students as they check in the day’s ingredients, stock pantry items, pack ingredient box at end of class, break down and cleanup of kitchens, trash removal, kitchen sanitation, and compost removal, among other duties as assigned by Director of Education., • Set-up of kitchen and lecture space as needed, and inventory check at least 1 hour before the scheduled start of class., • Maintain the highest standards of safety and cleanliness., • Ensures all food items are cooked and served properly and under sanitary conditions., • Must be able to multi-task and have a full grasp of all activities occurring in the kitchen at all times., • Ensure that kitchen is organized and left in proper condition for the cleaning crew; this includes checking that all equipment is turned off, dirty dishes and equipment are left in good order for the dish washers, and leftover inventory items and equipment are returned to their proper locations ADDITIONAL DUTIES AND RESPONSIBILITIES • Perform other duties as needed, directed or assigned., • Must wear CSCA approved uniform at all times while instructing a class or representing CSCA. QUALIFICATIONS (EDUCATION/EXPERIENCE/KNOWLEDGE REQUIREMENTS) • Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity, • Minimum of 2 years culinary teaching experience, • General knowledge of Microsoft Office, • Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience, • willingness to follow CSCA policies, procedures, and education philosophy, • Ability to communicate effectively with others, orally and in writing, • Candidates must be able to pass a CORI background check. WORK HOURS • THIS IS A PART TIME, PER DIEM POSITION THAT PAYS BY THE CLASS., • Class schedules may vary by week., • Number of classes scheduled will vary based on demand, skill set and availability. PHYSICAL DEMANDS The ability to lift 25 pounds, stand, kneel, sit, and walk for extended periods of time. Instructors may be on their feet for up to 8 hours at a time Instructors will need to handle and lift heavy kitchen equipment, chairs, tables. WORK ENVIRONMENT This job occurs primarily in commercial kitchens which may vary in temperature and humidity. Powered by JazzHR meXkq299Wt

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission 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 Note: 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").

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission 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 Note: 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").

Job Description Bread Cook Position Overview: The Bread Cook is responsible for preparing, baking, and finishing a variety of bread products according to recipes and standards. The ideal candidate is highly skilled, with a passion for artisan bread making and a dedication to producing high-quality baked goods. Key Responsibilities: • Bread Preparation:, • Mix, knead, and shape bread dough according to recipes and instructions., • Operate commercial ovens and other kitchen equipment to bake bread to perfection., • Monitor bread production to ensure proper proofing and baking times., • Quality Control:, • Ensure that all bread is baked to the highest standards, with attention to texture, taste, and appearance., • Adjust recipes or processes as needed to maintain consistency and quality., • Inventory and Supplies:, • Manage inventory of ingredients, including flour, yeast, and other baking essentials., • Maintain an organized and clean work area, ensuring compliance with health and safety regulations., • Communicate with management regarding supply needs or equipment issues., • Team Collaboration:, • Work closely with other kitchen staff to coordinate baking schedules and meet production needs., • Assist with special orders or requests as needed. Qualifications: • Previous experience as a bread cook or baker is required., • Strong understanding of bread-making techniques, including fermentation and proofing., • Ability to work in a fast-paced kitchen environment., • Strong organizational skills and attention to detail., • Flexibility to work early mornings, weekends, and holidays as required. The pay range listed is the reasonable and good-faith estimate of the compensation for this position at the time of posting, as required under Massachusetts pay transparency laws. Actual compensation may vary based on factors such as experience, performance, and business needs.

Job Description American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. The Pastry Chef should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionary work. They must be able to understand and appreciate the subtleties of flavor pairings and different tastes, as well as have a good aesthetic sense for food and pastry presentation. This position is responsible for adhering to the daily menu matrix consisting of desserts, pastries, breads and other duties assigned by the Executive Chef. The Pastry Chef must be creative and continually researching and testing new and different dessert and baking recipes to ensure that each guest and crew have an exceptional dining experience. While living onboard, our chefs enjoy comfortable living quarters and a challenging culinary working environment. Our galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: • Oversee creativity and prepare all desserts, bread, pastries, cookies, etc. required for vessel each day., • Prepare and serve items in accordance with established procedures, recipes, portion size, and presentation standards., • Set-up, maintain, and breaks down station according to FDA Standards., • Taste all products produced to assess quality., • Notify the Executive Chef of any product shortages or equipment maintenance issues., • Maintain accurate counts on all food items prepared to prevent discrepancies between amount of food needed and food prepared., • Schedule the production of all baked goods., • Always maintain an inventory of fresh baked goods., • Use food production equipment according to manufacturer’s instructions., • Maintain a professional appearance at all times., • Ensure that each guest has a positive and memorable experience. Qualifications: • An Associate’s degree in Culinary Arts or pastry & baking, and/or 3-5 years of experience with an emphasis on quality production., • Basic understanding of professional baking and pastries and food & beverage knowledge., • Problem solving skills, organization skills, and self-motivation., • Commitment to quality service., • Must be able to pass a pre-employment drug test., • Must complete a criminal background check., • Transportation Worker Identification Credential (TWIC)., • Ability to perform the essential functions of the job with or without accommodation. Work Schedule: • 7 days per week while onboard the ship., • 6-8 weeks working with 2 weeks of unpaid vacation., • This is a full-time, exempt position. Essential Functions: • Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion., • Ability to adapt and adjust daily to last-minute requests or changes., • Ability to multi-task and work in a team environment., • Ability to work calmly and effectively under pressure., • Ability to work around 12 hours per day., • Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch., • Ability to stand for your entire shift., • Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs., • Ability to frequently bend, squat and reach., • Ability to live and work on board a vessel for extended periods of time., • Ability to use stairs frequently. Compensation and Benefits: • Competitive daily rate., • Health, dental, vision, and 401(k) with match., • Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position. Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎ *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice. \nCompany Description American Cruise Lines is the largest river and small-ship cruise line in the United States, offering more than 50 itineraries across the country’s most scenic waterways and coastal destinations. From Alaska and New England to the Great Lakes and the Mississippi River, we provide personalized guest experiences aboard the finest ships in America, guided by our mission to share America’s story through exceptional travel. American Cruise Lines is the largest river and small-ship cruise line in the United States, offering more than 50 itineraries across the country’s most scenic waterways and coastal destinations. From Alaska and New England to the Great Lakes and the Mississippi River, we provide personalized guest experiences aboard the finest ships in America, guided by our mission to share America’s story through exceptional travel.

Job Description AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Pastry Chef. This is a full-time position at Wellesley College in Wellesley, MA. Schedule is Monday through Friday, 6:00am to 4:00pm. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Produce a variety of sweet and savory breads, pastries and desserts by reviewing menus and specifications, • Consult with Executive Chef to determine the amount and type of breads, pastries, and desserts to be served, • Confirm special themes and/or décors to be followed, • Provide the best customer service in a courteous, fast and efficient manner, • Accommodate all requests and special needs for guests and clients, • Maintain a safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, • Comply with sanitation and legal regulations, • Improve pastry quality results by analyzing production methods, standardizing recipes, re-designing processes, and implementing changes as necessary, • Develop and test recipes and new techniques; write and create pastry menus, • Purchase ingredients, evaluate the quality of food product deliveries, and establish inventory levels Requirements: • Two or more years of baking experience, • Culinary degree preferred, • Precise eye for detail, • Excellent communication skills, • Ability to lift up to 50 pounds, • Flexible schedule Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission 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 Note: 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").

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission 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 Note: 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").

Job DescriptionProduction Bread Baker - Flour Breadquarters - 19 Dry Dock Ave, Boston Do you love working in a bustling kitchen with a great team environment? Are you a fanatic about baking and making perfect pastries? If so, we have the opportunity for you! Flour Bakery + Cafe is now hiring for full and part- time production bakers with a BREAD FOCUS at our Big Kitchen in the Seaport! This is a full-time position with potential to grow with Flour Bakery. Bakers have the opportunity to work every station to get a well-rounded perspective on the pastry operations in the bakery. The full-time position shift time is generally 11am-7pm, 4 days a week, with 1 weekend day required. The part-time position schedule is Friday, Saturday, and Sunday from 7 am to 3 pm. This schedule will not change. Day-to-day Performance Expectations: • Arrive at work for your scheduled shift on time (Flour time = 5 minutes early!), • Help to maintain an overall positive team environment, • Provide open communication with your managers about the bakeries on-goings, changes, the team, and ideas for improvement, • Maintain proper communication with your fellow team members, • Demonstrate the ability and self awareness to know when you need your manager or fellow employees to help you, • Ability to keep calm while trouble-shooting, • Maintain the Flour standard of quality (MOM test) for all items produced, • Maintain the organization and sanitation standards of the Flour kitchen, • Ensure that your station and work areas are clean , tidy and properly set up for the next day before leaving the premises Bread Focus Requirements: Work in a fast-paced, high volume environment with a small team learning all elements of our bread process during the time of day your shift is, which includes: • how to mix/shape/bake our various from scratch bread types daily, • Proper execution of the bread proofing and troubleshooting process based on temperature changes, • Know the vision of our entire bread life cycle including when the dough is mixed, when it gets baked/sliced, how it is packaged to travel to locations, • Mixing/process/shape our laminated doughs such as croissant or other viennoiserie, • Mixing/process/shape our enriched doughs such a brioche Upon proficiency in execution of a focus area, as desired by you, we love being able to cross-train our bakers on as many projects as they are interested in learning and the kitchen is able to accommodate at that time! Skills for Qualification: • At least 1 year of professional baking experience required, • Open availability to work, including weekends and holidays., • We ask for a year commitment for this position., • Ability to use all kitchen utensils safely, including knives, ovens, slicers, etc., • Must be able to maintain grooming and uniform standards, • You must enjoy a fast paced, high volume kitchen environment, be driven and have self-motivation, and have an eye for detail., • Excellent sense of urgency, • Ability to take feedback and direction, • Willingness to work in a team and help all other departments, as needed Work Environment: • Must be able to work in an environment with loud noises and machinery, • Must be able to work around various aromas and fluctuating temperatures, • We do our best not to cross-contaminate anything containing gluten. However, there may be gluten in the air at times., • We do our best to accommodate any staff allergy requests. Physical Requirements: • Be prepared to be on your feet all day. This is a physically active role, • Able to work at least 6-10 hour shifts on your feet, • Able to grasp, reach over, and under counters and overhead shelving, • Able to move, lift, push, bend, and handle equipment, supplies, and lift at least 50lbs. Compensation: This position has an average starting compensation of $17-$19 per hour ($17 per hour + a shared percentage of the sales known as the BOH appreciation, which on average adds around $2 per hour). The starting pay rate for this position is $17, but the total pay range is $17-$28.41. Additional Information: Flour offers a fantastic work environment, an unparalleled commitment to training to make you a better team member (plus all the pastries you can eat)! We offer benefits such as health/dental/vision insurance, 401k with a generous match, paid vacation/sick time, and a great staff meal policy. We offer a real commitment to growth – both in your skill/knowledge and growing into more senior positions if that is an interest of yours!

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Our Cafe Head Chefs work closely with both Front and Back of House teams to deliver exceptional food quality, consistency, and hospitality standards throughout the café. We expect our Cafe Head Chefs to:. The Cafe Head Chef is responsible for overseeing all kitchen operations within the caf&e

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