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Job DescriptionPOSITION DESCRIPTION Job Title: Server Supervisor: Executive Chef or Management TeamFLSA Status: Hourly, non-exemptDate Approved: September 2025OVERALL JOB PURPOSE Uphold our values of People, Passion, and Excellence through outstanding meal service to our residents and guests. Provide excellent service to residents, guests, and coworkers in a courteous and friendly manner while following company’s procedures. MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS • Maintains food handlers permit as necessary to fulfill state regulations, • Have a general knowledge of sanitation and safe food handling practices, • Ability to patiently present meal alternatives to residents and guests, • Must meet state age-related requirements or other state related requirements (as applicable for position), • Demonstrated ability to communicate effectively and positively in English, both verbally and in writing, with residents and staff, • Ability to work in a team setting and be a positive team player, • Maintain a positive, respectful, and professional approach with coworkers and residents, • Ability to keep all business and operations information confidential, • Possess excellent customer service and organizational skills, • Ability to work with little supervision and maintain a high level of performance, • Ability to work under time constraints and meet department deadlines while following all policies, procedures, and standards, • Satisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable) ESSENTIAL JOB DUTIES AND RESPONSIBILITIES • Greets residents (and visitors if applicable) at table before taking orders or serving, • Politely and efficiently take meal orders and deliver them to kitchen using POS Tablets or in certain situations using paper tickets., • Serves beverages, cereals, soups, salads, meals, and desserts, • Responds to additional patron requirements by inquiring of needs; observing dining process. Reports issues to management immediately if not resolved, • Delivers meal trays to resident apartments as necessary, • Busses and cleans dining room tables and chairs, • Vacuums dining room after meals, • Sets tables for next meal, • Completes side duties, such as adding sugar and creamer packets, cleaning beverage center, etc., • Performs other duties as assigned by Assistant Manager or Dining Room Coordinator OTHER JOB DUTIES AND RESPONSIBILITIES • Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others, • Meet the assigned work requirements of the job, regular attendance is required, • Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude, • Represent the Community in the Community in a professional, courteous, and friendly manner, • Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather conditions. If you have questions, check with your supervisor, • Adhere to company policies, procedures, and standards, • Promote resident advocacy and demonstrate excellent customer service at all times, • Attend education and training classes as necessary to fulfill state regulations applicable to the position, • Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed) PHYSICAL REQUIREMENTS Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Stand X Walk X Sit X Pushing, pulling and/or reaching X Grasping and fine manipulation X Climb or balance X Stoop, kneel, crouch, or crawl X Talk or hear X Taste or smell X Lifts Weight or Exerts Force 20% or less 20% to 40% 40% to 60% 60% to 80% 80% to 100% Up to 10 pounds X Up to 25 pounds X Up to 50 pounds X Up to 100 pounds X More than 100 pounds X The Community reserves the right to revise the duties set forth in this job description at its discretion.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Training & development Company: Social Express Catering & Meal Prep (SECMP) Location: Metro Atlanta, GA (Hybrid: remote prospecting + in-person meetings/tastings as needed) Job Type: Full-Time Reports To: CEO/Executive Chef & COO Compensation: $50,000 base salary + commission + performance bonus Start Date: ASAP About SECMPSocial Express Catering & Meal Prep (SECMP) is a Metro Atlanta-based catering and meal production company known for delivering high-quality food, strong execution, and cultural culinary experiences at scale. We provide meal prep, catering, and large-volume food service—and we’re actively expanding into corporate catering, weddings, and high-ticket private events. Role SummaryWe are hiring a true Business Development Manager—a hunter + closer who can generate opportunities through outbound efforts and convert them into booked events and paid deposits. This role is responsible for growing SECMP’s revenue through: ✅ Corporate catering (recurring & one-time) ✅ Weddings ✅ Private events (birthdays, showers, celebrations, etc.) ✅ Strategic partnerships (venues, planners, offices, studios) This is not a “wait for leads” job. You must be comfortable prospecting daily, running discovery calls, presenting pricing confidently, and closing. What You’ll Own (Key Responsibilities) 1) Outbound Prospecting & Lead Generation (Daily) • Build targeted lists of corporate accounts, venues, planners, event coordinators, studios, and organizations., • Execute daily outreach via calls, emails, drop-ins, networking, referrals, and follow-up sequences., • Create consistent lead flow through relationship building and partnerships., • Book meetings, tastings, venue walkthroughs, and vendor introductions. 2) Close New Business (Inquiry → Proposal → Deposit) • Respond quickly to new inquiries and guide prospects through the process., • Run discovery calls to confirm event type, guest count, date/time, location, budget, and service style., • Present packages and pricing confidently while protecting SECMP standards., • Handle objections professionally and close deals without discounting the brand., • Collect deposits, secure signatures/agreements, and lock in bookings. 3) Corporate Catering Growth (Recurring Revenue Focus) • Sell recurring corporate lunch and meeting catering programs., • Develop relationships with office managers, executive assistants, HR teams, and admins., • Convert one-time corporate orders into repeat accounts. 4) Wedding & Venue Partnership Development • Build relationships with wedding planners, venues, and event coordinators., • Get SECMP included on preferred vendor lists and referral networks., • Drive wedding pipeline through partnership outreach and tastings. 5) Pipeline Management & Follow-Up Discipline (Non-Negotiable) • Maintain a live pipeline tracker (CRM or Google Sheet)., • Track every lead through the pipeline: Prospect → Contacted → Meeting Set → Proposal Sent → Closed Won/Lost., • Follow up consistently until the deal is closed or disqualified., • Keep clear notes and next steps so nothing falls through the cracks. 6) Clean Handoff to Operations • Confirm all final event details: guest count, menu selections, dietary needs, service timeline, address, and logistics., • Ensure production/operations receives clean notes to execute flawlessly., • Maintain professionalism and protect the client experience from start to finish. SECMP Standards (Non-Negotiables) • $500 minimum for drop-off catering, • $1,000 minimum for staffed/on-site events, • Deposits are required to secure dates., • Discounts and pricing exceptions require leadership approval. Performance Expectations (KPI Scorecard) Weekly Activity KPIs • Outbound touches: 150–250/week (calls + emails + DMs + drop-ins + referrals), • Sales meetings/calls completed: 10–15/week, • Proposals sent: 8–12/week, • Follow-ups completed: 100% weekly (daily discipline) Revenue KPIs • Month 1: $10k–$20k booked revenue, • Month 2: $20k–$30k booked revenue, • Month 3+: $30k–$50k booked revenue (based on lead flow and seasonality) Process & Speed • Fast response time during business hours, • Proposals sent within 24 hours of discovery call when possible, • Deposits collected quickly once client commits Compensation Plan Base Salary ✅ $50,000/year Commission (Standardized Assumed Gross Profit Model) SECMP uses a simplified commission model to ensure payouts are fast, consistent, and predictable. • Commission is calculated using a standardized gross profit assumption of 30% of Net Sales (invoice total excluding sales tax)., • The Business Development Manager earns 10% of assumed gross profit on closed deals. ✅ This equals approximately 3% of Net Sales per closed deal. Commission Timing: Commission is earned when the client deposit clears and is paid on a scheduled basis (bi-weekly or monthly). For large staffed events, commission may be paid after event completion to avoid cancellations/chargebacks. Monthly KPI Bonus ✅ Up to $500/month for meeting outreach + booking targets consistently. Qualifications Required • 2+ years of sales closing experience (services, hospitality, events, B2B, etc.), • Comfortable prospecting daily (this is a hunter role), • Confident on the phone and skilled at objection handling, • Organized follow-up habits and ability to manage a pipeline, • Strong written communication (email/text follow-ups), • Professional presence and a high standard of customer service, • Catering or event sales experience, • Experience building relationships with corporate admins, venues, and planners, • CRM experience (or comfortable managing a tracker) What Success Looks Like (30/60/90 Days) First 30 Days • Learn SECMP packages, minimums, and sales process, • Build prospect lists and execute daily outreach, • Maintain a clean pipeline and consistent follow-up discipline, • Target: $10k–$20k booked + 200 prospects added + 2 tastings scheduled By 60 Days • Close consistently and build recurring corporate accounts, • Develop planner/venue referral relationships, • Target: $35k–$75k booked total + 3 recurring corporate accounts active By 90 Days • Predictable pipeline with strong close rate and recurring revenue, • Strong partner network producing referrals, • Target: $75k–$150k booked total + 3–8 recurring corporate accounts + $200k open pipeline How to Apply Submit your resume and a short note answering: • What have you sold and what was your closing role?, • What is your sales style (hunter, relationship-builder, closer)?, • What’s an example of a deal you closed and how you closed it?, • Why are you interested in corporate catering/weddings/events?

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. Who we are… CookUnity is the first ever chef-to-consumer platform. Connecting a diverse group of talented chefs with busy food lovers, we're elevating the at-home dining experience. We are growing rapidly and looking for hard-working, passionate team members that will help us become more efficient, faster, and reliable to our customers. We are always learning and growing – if this sounds like an environment where you would thrive, we'd love to hear from you! The Food Safety Supervisor ensures a sustainable, safe, clean, and functional environment in the CookUnity Commissary. What you'll do... • Ensure the operations of CookUnity Commissary follows the Food Safety requirements., • Ensure compliance with the HACCP plan and maintains logs, • Report/track any significant deviations from quality standards and recommends corrective action as necessary to management., • Establish regular training sessions for the quality control team and fulfillment employees on safety issues., • Participate in new product development to ensure proper food safety control plans can be implemented., • Perform other duties as assigned by management., • Motivate and inspire the team of associates to achieve the goals, to strive for excellence and constant desire to improve and drive their business. About you... • Experience managing food operations with a proven track record within a fast-paced environment., • State/Local Food Safety Certification; (ie. HACCP Manager, PCQI, ), • Experience executing a HACCP plan, • High level of experience and knowledge of food safety requirements, • Be an excellent communicator, • Ability to accept full accountability for the performance of your team and a proven track record of achieving business directives. Must haves… • 18 years of age or older, • Authorization to work in the United States What you'll get… • Paid weekly, • Healthcare coverage with Cigna, • Lunch served daily, • Opportunity for advancementCompensationAll final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$24—$26 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS., • We'll never ask for payment or personal financial details. If anyone does, please don't share any information and let us know right away. If something ever feels off or you're unsure about a message, we'd much rather you double-check with us. You can always contact us directly through any of our social media channels. We appreciate your interest in joining CookUnity — and we care about keeping your experience (and safety) as genuine as possible.

Job DescriptionJOB DESCRIPTION POSITION: CATERING AND EVENTS MANAGER SUBORDINATES: REPORTS TO: OWNER DUTIES & RESPONSIBILITIES: Manages all operating aspects of the existing and new off site catering and in-house catering plus onsite events. • Provide monthly forecast and annual budget, • Evaluate every catering business and event opportunity to maximize revenue and profitability while achieving customer expectations., • Maintain or exceed budgeted sales and profits in all catering areas including events., • Assist in the development and implementation of effective marketing plans for generating catering and event revenues., • Participate in the research the competition's products, services and pricing and use it to develop strategic business plans., • Conduct sales to a variety of market segments., • Consistently book repeat business by having a track record of long-term client relationships., • Actively participate in industry related organizations, • Provide restaurant site inspections and client presentations., • Participate in trade shows and sales blitzes., • Actively participate in community/civic activities to maintain awareness within community and to create booking opportunities., • Assist in providing innovative set-ups, menus, and functions for groups. Generate creative and innovative menus while working closely with Chef on pricing specialty menus., • Execute all catering event orders and be present during events., • Excellent knowledge of software and catering apps, specifically Gather, Word and Excel., • Comply with attendance rules and be available to work on a regular basis., • Perform any other job-related duties as assigned.

Job Description Catering Operation ManagerCompany: Social Express Catering & Meal Prep (SECMP) Location: Metro Atlanta, GA (On-site) Job Type: Full-Time Compensation: $50,000–$55,000/year (based on experience) + KPI bonus opportunity Schedule: Early mornings required; some weekends/evenings depending on business needs Reports To: COO + CEO/Executive Chef Direct Reports: Kitchen staff (Catering Specialists/Cooks), Drivers, Shift Leads Role SummarySocial Express Catering & Meal Prep (SECMP) is hiring a seasoned Operations Manager to run the day-to-day execution of our production kitchen, staffing, and delivery operations. This role is for a true operator—someone who is organized, disciplined, and can lead people while driving performance through KPIs. You will be responsible for making sure our daily operations run smoothly across: ✅ Large-scale daily meal production + packing ✅ Delivery logistics and on-time dispatch ✅ Inventory readiness and waste control ✅ Kitchen structure, cleanliness, and compliance ✅ Staff scheduling and accountability ✅ Support for catering and event readiness (Chef-led execution) This is not a desk job. You will be hands-on and fully responsible for keeping the business running without chaos. Key Responsibilities1) Own Daily Production & Kitchen Execution • Run daily operations including prep, cook, packing, staging, load-out, and reset, • Lead daily pre-shift huddles and assign stations with deadlines, • Enforce consistency in portioning, food quality, packaging, and accuracy, • Prevent “fire drills” by planning ahead and controlling the pace of the kitchen, • Ensure the kitchen is clean, organized, and production-ready at all times2) Build the Daily/Weekly Plan (No Guesswork), • Create daily production timelines and prep lists, • Coordinate staffing coverage based on volume and deadlines, • Ensure all teams know the plan: who is doing what, by what time, and how it must look, • Control overtime by planning ahead—not reacting late3) Dispatch & Delivery Accountability, • Confirm driver coverage daily and ensure smooth route execution, • Maintain strict dispatch procedures:, • correct loading order, • route-ready staging, • equipment sign-out and return tracking, • departure time tracking, • Identify delivery risks early and correct them before they become failures, • Hold drivers accountable for accuracy, timeliness, and professionalism4) Inventory, Ordering & Waste Control, • Maintain par levels for food, packaging, and disposables, • Track key inventory items that impact daily output (protein, trays, containers, labels, etc.), • Reduce waste through better forecasting, FIFO, and prep discipline, • Communicate shortages immediately to leadership with a solution plan 5) Food Safety, Quality & Compliance • Enforce food safety and sanitation requirements daily, • Ensure all required logs are completed (temps, sanitation, cleaning schedules, etc.), • Maintain compliance culture: no shortcuts, no excuses, • Correct issues fast and prevent repeat mistakes6) Staff Leadership & Performance Management, • Train and coach staff to standards (SOPs, station expectations, speed, cleanliness), • Hold staff accountable for punctuality, professionalism, and performance, • Support hiring and onboarding in partnership with CEO/COO, • Document recurring performance issues and implement corrective actions7) Catering & Events Support (Executive Chef-Led) The Executive Chef owns all event strategy, planning, day-of execution, and culinary direction. The Operations Manager supports Chef by ensuring readiness. • Coordinate staffing support for event prep needs, • Ensure equipment, supplies, and disposables are staged on time, • Keep kitchen production protected so events don’t disrupt daily obligations, • Ensure the kitchen is reset and ready after event prep work 8) Daily Reporting & KPI Management • Track performance with clear metrics and trends, • Provide a daily recap to COO/CEO including:, • on-time dispatch status, • packing accuracy/mistakes, • staffing issues/callouts, • inventory gaps, • corrective actions taken, • Lead weekly KPI review and improvement actions KPI Scorecard (What Success Looks Like)Execution & Delivery • On-time dispatch: ≥ 98% weekly, • Missed routes/sites: 0, • Packing accuracy: ≥ 99%Quality & Compliance, • Log completion: ≥ 95% daily, • Critical food safety incidents: 0, • Client complaints: decreasing trendLabor & Efficiency, • Labor hours within weekly plan, • Overtime controlled and approved only, • Reduced waste month-over-monthTeam Reliability, • 100% route/shift coverage, • Improved punctuality + reduced callouts, • Training completed within required timelines QualificationsRequired • 3–7+ years leadership in catering, meal prep, high-volume kitchens, or food production, • Proven ability to manage a team and hit deadlines consistently, • Strong organization and time management, • Confident communicator and firm leader, • Comfortable being hands-on and moving fast in a production environment, • ServSafe Manager, • Experience with multi-route delivery logistics and packing systems, • Experience implementing SOPs and KPI tracking What Success Looks Like (30/60/90 Days)First 30 Days • Kitchen runs with structure (huddles, stations, deadlines, checklists), • Dispatch procedure locked in and consistentStaffing schedule stabilized and reliable By 60 Days • Accuracy improves, fewer mistakes, fewer emergency issues, • Overtime reduced through planning and controlInventory is consistent with fewer shortages By 90 Days • Operations runs smoothly without owner micromanagement, • KPI targets consistently hit, • Staff culture becomes more accountable and performance-drivenHow to Apply Submit your resume and a short message answering: • What is the largest kitchen/production operation you’ve managed?, • What KPIs have you been responsible for?, • What is your leadership style—firm, structured, fast-paced?

Job Description Rock Steady is seeking an experienced Lead Pastry Chef to oversee our morning pastry operations. You will bake and plate high-quality desserts while training and mentoring new team members. This role requires a strong leader who ensures every dish meets our strict recipe and operational standards. Key Responsibilities • Prepare, bake, and present menu items following exact recipe specifications, • Train new pastry chefs on kitchen processes., • Hold staff accountable to Rock Steady Kitchen Standards., • Delegate daily kitchen tasks effectively to the team, • Execute routine kitchen tasks, supporting the culinary team with prep work and sanitation, • Schedule Requirements, • Full availability is required., • Primary shift is the Morning Shift., • Must be available to work weekends and holidays., • Ability to work night shifts as needed. Qualifications • Minimum 2 years of professional pastry experience., • Demonstrated experience training kitchen staff., • Strong communication and delegation skills., • English proficiency is required; Spanish fluency is preferred.Company Description Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multisensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair. At Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. We are currently seeking a detail-oriented, disciplined, and experienced Kitchen Manager to join our team and ensure the flawless execution of our culinary vision. Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multisensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair.\r\nAt Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. We are currently seeking a detail-oriented, disciplined, and experienced Kitchen Manager to join our team and ensure the flawless execution of our culinary vision.

Job DescriptionDescription: What We Offer You As a Sous Chef some of the benefits you can enjoy are: • Medical, Dental, Vision, Short Term Disability, and Life and AD&D that starts the 1st day of the month following your start date, • Paid Time Off (PTO), • Quarterly Bonus, • Parking Pass included, • Monthly dining spend allowance at all of our concepts, • 50% employee discounts for you and up to 3 guests, at our many brands! Click Here to see all of our brands What You'll Be Doing The Sous Chef works under the supervision of the Executive Chef, and is responsible for the day-to-day operation of the kitchen and direction of food preparation in the kitchen. Duties include: Leadership and Management: • Lead kitchen team in chef’s absence, and provides guidance to junior staff members., • Responsible for maintaining proper staffing levels for kitchen staff to maintain budgeted labor cost., • Supervise and communicate with kitchen staff and management to achieve budgeted costs related to labor, food, beverage, etc., • Responsible for recruiting, interviewing, and submitting recommendations for new hires in Culinary operations., • Responsible for executing new hire training for kitchen staff., • Administers disciplinary action to kitchen staff when necessary and provides guidance on performance improvement. Kitchen/Culinary Operations: • Adhere to sanitation regulations and safety regulations, • Aids in the development and maintenance of a thorough and accurate recipe file., • Assist with the preparation and planning of meal designs., • Ensure kitchen activities operate in a timely manner., • Resolve customer problems and concerns., • Maintain accurate inventories with ongoing inventory analysis and management., • Maintain accurate and timely costing of daily specials and menu items, • Manage par levels for all chemicals, BOH supplies, and small ware., • Assist Executive Chef and General Manager with preventative maintenance and maintenance scheduling of all restaurant equipment., • Responsible for waste tracking and control., • Effective and thorough management of unit cleanliness.Requirements: What We Require of You • Possess and demonstrates excellent culinary skills, • Ability and willingness to work all BOH positions when necessary, • Basic Computer Knowledge, • Advanced knowledge of food profession principles and practices, • Experience with BOH systems, ordering, and inventory management., • Experience in similar position, • Experience developing staff, • Management experience preferred, • Successful completion of Food Safety training required with 30 days of hire Compliance Statement The physical demands of typical of this position must be met by the employee to successfully perform the essential functions for the position. Reasonable accommodations may be available for individuals with disabilities. Southern Proper Hospitality is an equal opportunity employer committed to a diverse and inclusive workforce. Applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy), age, sexual orientation, national origin, marital status, parental status, ancestry, disability, gender identity, veteran status, genetic information, other distinguishing characteristics of diversity and inclusion, or any other protected status. External hires will be subject to a background check. Qualified applicants with arrest and/or conviction records will be considered for employment in a manner consistent with federal and state laws, as well as applicable local ordinances. We use eVerify to confirm U.S. Employment eligibility.

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

Job DescriptionNow Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands-on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high-performing kitchen team. About Us: We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision. What You’ll Do: • Lead and manage all back-of-house operations, including prep, service, and closing procedures., • Oversee food quality, consistency, and presentation for all dishes., • Train, mentor, and develop kitchen staff to uphold service and culinary standards., • Create and execute seasonal menus and specials in collaboration with the executive team., • Manage inventory, food and labor costs, and vendor relationships., • Enforce all sanitation and food safety protocols., • Maintain a culture of accountability, professionalism, and teamwork. What We’re Looking For: • 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen., • Strong understanding of modern cooking techniques, plating, and flavor profiles., • Proven ability to manage high-volume service with efficiency and grace., • Experience with scheduling, ordering, and cost control., • Excellent communication and leadership skills., • A positive, team-first attitude with a passion for hospitality. Requirements: • Culinary degree or equivalent experience., • Food Safety Manager certification preferred., • Must be able to work nights, weekends, and holidays., • Must be able to lift 50 lbs and stand for extended periods. What We Offer: • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation and 5 sick days annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this rapidly growing full-service restaurant management position in Atlanta, GA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $60K - $70K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionDescription: Sheraton Suites Galleria Atlanta is a beautifully renovated hotel, ideally located just minutes from Truist Park, home of the Atlanta Braves. With 278 rooms and 5,000 sq. ft. of meeting and conference space, our hotel provides a dynamic and welcoming atmosphere for both business and leisure travelers. Boasting modern amenities, stylish design, and an unbeatable location near one of the city’s most exciting sports and entertainment hubs, we offer a unique experience for our guests. If you have a passion for culinary excellence, hospitality, and leadership, we want you to be part of our team! As a Sous Chef, you will play a vital leadership role in supporting the Food & Beverage Manager with the daily operation of the kitchen while ensuring exceptional food quality, consistency, and guest satisfaction. You will help lead the culinary team, oversee food preparation, maintain quality and sanitation standards, and contribute to memorable dining experiences throughout our restaurant, banquet, and catering operations. Your responsibilities will include: • Assist the Food & Beverage Manager in supervising the daily operations of the kitchen., • Lead, coach, and support cooks, prep cooks, stewards, and other culinary team members., • Assist with interviewing, onboarding, training, scheduling, performance management, and development of kitchen associates., • Ensure all food is prepared and presented according to company and Marriott brand standards., • Collaborate with Food & Beverage leadership on menu execution, seasonal offerings, and daily specials., • Monitor food quality, portion control, food costs, labor costs, and waste reduction initiatives., • Assist with weekly ordering through approved vendors and verify deliveries for quality and accuracy., • Maintain appropriate inventory levels and assist with monthly inventory counts., • Conduct daily inspections of food, paper products, and cleaning supplies, communicating inventory needs promptly., • Ensure compliance with all health, sanitation, food safety, OSHA, and local regulatory requirements., • Train associates on standard operating procedures, food safety practices, and kitchen operations., • Assist with banquet, catering, and special event preparation, execution, and breakdown., • Maintain proper food rotation, production planning, and inventory control to minimize waste., • Perform opening and closing kitchen procedures and assist in all kitchen stations as business demands require., • Attend departmental meetings, including weekly Banquet Event Order (BEO) meetings., • Practice and observe all safety rules and procedures., • Assist with additional duties as requested by management.Why Work with Us? Sheraton Suites Galleria Atlanta has recently completed a stunning renovation, bringing new life and modern sophistication to our hotel. As part of our team, you'll enjoy: • Competitive salary, • Medical benefits, • 401(k) options with company match!, • A dynamic work environment in a newly refreshed space, • Opportunities for career growth and development within StepStone Hospitality, Inc., • The opportunity to lead a talented culinary team and create exceptional dining experiences for our guests, • Free Parking, • Free Meals during shifts, • We offer Daily Pay! Requirements: • Minimum of three (3) years of culinary experience, with at least one (1) to two (2) years in a supervisory, lead cook, or Sous Chef role., • Culinary degree or equivalent professional culinary experience preferred., • ServSafe Food Protection Certification required or ability to obtain., • Strong leadership, communication, organizational, and time management skills., • Thorough knowledge of culinary techniques, food safety standards, sanitation practices, and commercial kitchen operations., • Experience in a hotel, resort, or high-volume culinary environment preferred., • Ability to monitor food quality, inventory, food costs, and labor costs effectively., • Must be available to work flexible shifts, including mornings, evenings, weekends, and holidays., • Must have a comprehensive knowledge of hotel food and beverage operations and applicable Federal, state, and local health and safety regulations., • Proficiency with basic computer software and reporting systems., • High school diploma required; culinary education or additional hospitality training preferred., • CPR certification required; First Aid certification preferred., • Ability to stand for extended periods and lift up to 50 pounds., • Additional language ability is a plus.EOE Statement EOE - All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Job DescriptionNow Hiring: Chef de Cuisine (CDC) – Upscale Restaurant Group We are seeking a highly skilled, passionate, and detail-driven Chef de Cuisine to lead the back-of-house operations for one of our flagship upscale restaurants. The ideal candidate is a hands-on leader with a strong culinary background, a commitment to excellence, and the ability to inspire and manage a high-performing kitchen team. About Us: We are a multi-concept hospitality group known for delivering exceptional dining experiences with a focus on creativity, consistency, and quality. Our restaurants are chef-driven, ingredient-focused, and rooted in both innovation and precision. What You’ll Do: • Lead and manage all back-of-house operations, including prep, service, and closing procedures., • Oversee food quality, consistency, and presentation for all dishes., • Train, mentor, and develop kitchen staff to uphold service and culinary standards., • Create and execute seasonal menus and specials in collaboration with the executive team., • Manage inventory, food and labor costs, and vendor relationships., • Enforce all sanitation and food safety protocols., • Maintain a culture of accountability, professionalism, and teamwork. What We’re Looking For: • 5+ years of culinary experience, with at least 2 years in a leadership role (Sous Chef or CDC) in an upscale or fine dining kitchen., • Strong understanding of modern cooking techniques, plating, and flavor profiles., • Proven ability to manage high-volume service with efficiency and grace., • Experience with scheduling, ordering, and cost control., • Excellent communication and leadership skills., • A positive, team-first attitude with a passion for hospitality. Requirements: • Culinary degree or equivalent experience., • Food Safety Manager certification preferred., • Must be able to work nights, weekends, and holidays., • Must be able to lift 50 lbs and stand for extended periods. What We Offer: • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation and 5 sick days annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job DescriptionWe're a private foodservice company located on Campus at GA Tech in Midtown Atlanta that provides from-scratch meals cooked in-house at private student residences on campus. Position to start ASAP Full time 40/hrs week Monday to Thursday 9am - 6:45pm and Friday Lunch 9am-1:30pm No weekends, early mornings or late nights. Additional catering overtime hours available by request when available. Responsibilities include: Executing meals for Lunch & Dinner buffet service. Manage & delegate workload with kitchen staff Coordinate with Campus Manager on general operations & needs. Welcome students to meal services. Maintaining a tight, well organized & professional kitchen Qualifications: Because our work involves dealing directly with our clients, the candidate must be customer focussed, outgoing, well presented & be able to communicate clearly and effectively. Candidate must have experience in a hands-on Chef position. Culinary creativity to have input on menu development & execution, especially for dietary needs. Servsafe certified. Ability to lift and carry 50 pounds. $24/hr + based on experience. Free meals each shift. IRA Matching

Feal Hospitality is looking for an experienced General Manager to lead the team at Michelin awarded Ghee Indian Kitchen in Atlanta! Working closely with founders Chef Niven and Mohamed Alkassar, the General Manager will lead both FOH and BOH teams to ensure high quality service, guest satisfaction, and operational efficiency. The General Manager is responsible for leading and managing a team of professionals, maintaining a positive work environment, and achieving business objectives. Feal Hospitality sets out to showcase the best our farms have to offer and deliver a hospitable experience deeply rooted in our love for exceptional food focusing on humble hospitality and simple ingredients. Key Responsibilities: • Oversee daily restaurant operations, ensuring smooth and efficient functioning of all departments, including front-of-house and back-of-house., • Provide strong leadership and guidance to the restaurant staff, including hiring, training, and scheduling., • Develop and manage budgets, revenue forecasts, and financial goals in collaboration with the executive team to monitor financial performance to increase profitability., • Manage local partnerships, onsite events, and lead marketing efforts that increase brand awareness and drive revenue., • Monitor and manage inventory levels, food costs, and labor expenses to maximize profitability., • Implement and maintain high food quality standards, presentation, and guest service., • Collaborate with Chef to develop seasonal menus, special promotions, and unique dining experiences., • Regularly interact with guests to build relationships, gather feedback, and identify areas for improvement and implement strategies to enhance customer satisfaction, loyalty, and repeat business., • Ensure compliance with all local, state, and federal health, safety, liquor and sanitation regulations. Qualifications: • Previous experience as a General Manager in an upscale restaurant or similar hospitality establishment., • In-depth knowledge of restaurant operations, including front-of-house and back-of-house procedures., • Strong leadership and team-building skills, with the ability to motivate and develop staff., • Solid financial acumen and experience in budgeting, cost control, and revenue management., • Exceptional problem-solving and decision-making abilities in a fast-paced environment.

Job Description We are seeking a talented and driven Executive Chef to lead our kitchen operations and elevate our culinary program. The ideal candidate is passionate about food, creative with menus, and confident in managing a high-volume kitchen while maintaining exceptional quality and consistency. This role requires strong leadership, hands-on execution, and the ability to train, motivate, and develop a cohesive kitchen team. Experience with menu development, cost control, inventory management, and maintaining health and safety standards is essential. \nCompany Description Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multisensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair. At Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. We are currently seeking a detail-oriented, disciplined, and experienced Kitchen Manager to join our team and ensure the flawless execution of our culinary vision. Rock Steady is Atlanta’s premier Afro-Caribbean dining and nightlife destination, offering a bold, multisensory experience that fuses the vibrant energy of the city with the rich culinary and cultural traditions of the Caribbean and West Africa. Our menu celebrates the flavors of Jamaica, Haiti, and the West African coast, serving dishes like Haitian Whole Fried Snapper, Oxtail Pasta, Jerk Grilled Chicken, and Goat Stew—all crafted with authenticity, precision, and modern flair.\r\nAt Rock Steady, every guest is taken on a journey, where music, design, and cuisine come together to create a one-of-a-kind dining experience. We are currently seeking a detail-oriented, disciplined, and experienced Kitchen Manager to join our team and ensure the flawless execution of our culinary vision.

Job Description Executive Chef (Seasonal Summer Camp – Kosher Kitchen) Camp Barney Medintz – Cleveland, GA (Open to Candidates Nationwide) May 14 – August 8, 2026 Camp Barney Medintz is hiring a Seasonal Executive Chef to lead a high-volume kosher kitchen serving a vibrant summer camp community. This is a hands-on leadership role ideal for chefs who thrive in fast-paced environments and enjoy leading strong, motivated teams. Job Type Seasonal (Full-Time, Summer) May 14–August 7 Pay & Benefits • Competitive salary (based on experience), • Free housing, meals, and full room & board, • Unique summer camp experience + community atmosphere Key Responsibilities Lead daily kitchen operations: breakfast, lunch, dinner, and desserts • Ensure all food meets kosher standards and quality expectations, • Supervise and manage culinary team (Sous Chef, specialty roles, international staff), • Oversee food production, portioning, and service flow to prevent waste/shortages, • Maintain inventory systems and proper stock rotation (FIFO), • Assist with receiving and organizing deliveries, • Monitor team productivity and adjust staffing as needed, • Ensure a clean, safe, and organized kitchen (health code compliant) Qualifications • Proven experience as an Executive Chef or Kitchen Manager in a high-volume setting, • Strong leadership and team management skills, • Excellent organization and time management, • Ability to adapt quickly and solve problems in real time, • ServSafe Manager Certification, • Willingness to work long, active hours in a seasonal environment Preferred Experience • Summer camp, catering, or institutional food service, • Special diets (allergies, gluten-free, vegetarian/vegan), • Training or mentoring diverse/international staff Schedule Full-time, seasonal (May 14–August 7) • Includes weekends and long shifts Work Location In person – Cleveland, GA

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as an Executive Chef at bartaco: As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco’s commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: • Leading the kitchen team by embodying bartaco’s core leadership principles and touchstones, • Oversee daily kitchen operations, ensuring seamless execution of service and operational standards, • Ensuring consistent execution of bartaco's culinary standards across every dish and service, • Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality, • Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability, • Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment, • Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences, • Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 3 years of restaurant experience as an Executive Chef, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds #ZR \nCompany Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. At bartaco, food is our passion. But people are our purpose.\r\n\r\nWe invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.\r\n\r\nAt bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description Job Title: Culinary Manager Department: Chef Program Reports To: Senior Director of Operations FLSA Status: Exempt Date Revised: July 2026 Job Purpose The Culinary Manager is responsible for the day-to-day operation of the kitchens and meal programs for the families served by Ronald McDonald House Atlanta. The Culinary Manager creates balanced menus and establishes nutritional and operational food standards, while executing an enjoyable and educational experience for meal volunteers. This position plays a key role in cultivating relationships with meal volunteers, local resources, and restaurants to enhance our culinary program contributions to the Houses while maintaining consistent operations and adhering to nutrition goals, actual and expected guest counts, and all food safety and handling protocols. The Culinary Manager ensures compliance with local, state and federal laws, regulations, safety, and sanitation procedures. In the absence of a meal group, the Culinary Manager is responsible for developing and maintaining a no-waste policy; establishing and implementing ‘grab-n-go’ meals for departing families, or for a future needed meal. Working with the Senior Director of Operations, this position will plan and execute all aspects of the Chef led meal program; including creating healthy and inclusive meals based on current guest family needs, providing cooking classes to educate and engage guest families, and leading additional cooking demonstration’s with meal donors during select times of the year. Primary work hours are 11:00am – 7:30pm; this is an exempt position. Primary location, North Druid Hills House This position must be flexible and able to work weekend hours, when necessary. Qualifications and Job Requirements These requirements represent minimum levels to perform the job on a satisfactory basis. Employees must have the ability to satisfactorily perform the essential functions of the job. • Associate degree or equivalent experience in culinary arts program management, food science, nutrition, or related area. Must have a broad range of professional experience., • Believe in the core values of Ronald McDonald House Atlanta, and be driven by the mission., • Minimum of two years’ experience working in a restaurant, health coaching, nutrition, food service, human services, health services, administration, or related field, • Extensive knowledge of health and safety rules and regulations of commercial food establishments including sanitation and maintenance regulations. Current SERVSAFE certification preferred., • Ability to plan and prepare balanced Understanding of nutrition, dietary restrictions, food costs, food sourcing, meal production, and planning., • Ability to understand and manage, • Partner with internal teams and outsourced culinary vendors to evaluate proposals and ensure event services are priced fairly and aligned with organizational standards., • Ability to lead and instruct volunteers through a meal service; food safety and food, • Demonstrate a positive attitude toward guests, donors, volunteers, and others who come in contact with the House., • Excellent communication, time management, problem-solving skills, attention to detail, and sound judgment., • Must tactfully conduct oneself while working with families and volunteers to be successful in this position., • Develop procedures used to order, receive, store, and inventory food and, • Maintain accurate schedules and, • Must be dependable, and able to work with minimal, • Flexibility in scheduling as evenings and/or weekends will be, • Enthusiasm for nutrition and wellness education, customer service, and human, • Demonstrated ability to work effectively with people from a variety of backgrounds, especially families in crisis., • Demonstrate respect for the privacy and confidentiality of all, • Experience in crisis management, ability to remain calm under, • Demonstrated initiative, decision-making, assertiveness skills, and, • Responsible, dependable, flexible, organized, trustworthy, and able to function with minimal direct supervision., • Team-oriented, • Experience in training & collaborating with donors and volunteers, • Strong interpersonal skills and empathy are, • Demonstrated ability to function effectively as a work team, • Demonstrated commitment to valuing the differences in others, fostering a welcoming and inclusive environment for all., • Experience with online scheduling, calendars, and social media related to meal, • Ability to express ideas clearly, concisely, and logically; orally and in, • Able to design, implement and assess a varied, structured program of group and individual, • Working knowledge of computers with competency in Microsoft Office and database, • Able to write reports, business correspondence, and procedure Essential Functions • Work closely with the Senior Director of Operations in all aspects of program development and implementation., • Develop and execute a safe and healthy food service program that will deliver value for guests, volunteers and staff., • Build and manage balanced menus with a focus on food transparency, demonstrating cultural sensitivity and equity., • Knowledge of current guest families to create nutritional programs as well as assess feedback from Guest surveys to develop menus that honor allergy protocols, personal preferences, and various religious customs., • Plan and direct the implementation of awareness and informational programs by networking with community for nutrition and wellness services., • Create and arrange grocery needs, supply orders and, • Maintain clean and organized kitchens, ensuring that all equipment is in proper working order and supply inventory is appropriate., • Maintain pantries and kitchens; keeping kitchens organized and appropriately, • Develop and maintain a no waste policy; establish and implement ‘grab-n-go’ meals for departing families or for a future needed meal. • Develop and encourage nutritional meal menus suggestions to Legacy Meal Groups/ meal groups who choose to plan their meals., • Work closely with Volunteer Services to provide coordination, direction, supervision and training to volunteer meal groups., • Work closely with Volunteer Services to establish key meal volunteers to help support meal service and experience for donors., • Oversee volunteers and meal groups to ensure they are creatively involved with the meal, • Manage and comply with Ronald McDonald House Global standards regarding food, • Adhere to confidentiality standards and enforce all organizational, state, and federal, • Maintain records, work within established budgets, gather data and provide program evaluation reports regarding participation levels and all other relevant outcomes., • Develop and manage meal program policies and procedures manual including COVID-19, • Build relationships with food vendors to best manage, • Stay current in the food service field by pursuing opportunities for professional, • Work with Volunteer Services, Operations and Development teams to develop and implement creative programming to meet the needs and expectations of A Ronald McDonald House Atlanta families and partners. Physical Demands • Visually inspect building/program locations for cleanliness and necessary, • Ability to sit or stand for extended, • Ability to lift 40 and transport such weight from one location to another, • Ability to climb multiple levels of stairs and, • Ability to demonstrate and lead cooking related, • Ability to recognize potential hazards/unsafe conditions and respond, • Obtains and manage training certifications related to kitchens and culinary, • Ability to observe and promote safety and security Other Functions: • Receive certification in Food Safety/SERVSAFE Manager Training immediately upon hire and manage staff and volunteers’ annual certifications required by the Department of, • Provide cooking ‘classes’ to educate and engage in House families, and Meal Donors during select times of the year., • Be able to articulate the mission and vision of the organization including the history and current statistics; give appropriate House tours, as needed., • Promote community awareness of Ronald McDonald House Atlanta. Be an active and a supportive member of the Operations team; participating in meetings and related, • Performs other duties as Disclaimer This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the position. While this is intended to be an accurate reflection of the current position, management reserves the right to revise the position or to require that other or different tasks be performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush job, or technological developments). Reporting Responsibility The Culinary Manager is directly responsible to the Senior Director of Operations of Ronald McDonald House Atlanta and is evaluated annually.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this rapidly growing full-service restaurant management position in Atlanta, GA As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $70K - $80K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

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

Job Description Are you a talented chef with a passion for regional BBQ and Southern sides? Our client operates a popular full-service BBQ restaurant, renowned for great food, outstanding service, and a commitment to our community and employees. We are looking for an Executive Chef/Kitchen Manager to lead our kitchen team for their Savannah location. Why Join Us? • Great Pay & Benefits: Competitive salary and comprehensive benefits package., • Positive Culture: We care for our employees and give back to the community., • Quality & Service: Be part of a team known for exceptional food and service. Responsibilities: • Oversee kitchen operations and ensure high standards in food quality and safety., • Train, develop, and manage kitchen staff., • Maintain inventory and control food costs., • Ensure cleanliness and organization of the kitchen. Qualifications: • Proven experience as a Chef or Kitchen Manager., • Strong leadership and communication skills., • Passion for BBQ and Southern cuisine., • Ability to work in a fast-paced environment. Please respond to this ad with your resume or send it directly to richard@haakerecruiting.com

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as an Executive Chef at bartaco: As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco’s commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: • Leading the kitchen team by embodying bartaco’s core leadership principles and touchstones, • Oversee daily kitchen operations, ensuring seamless execution of service and operational standards, • Ensuring consistent execution of bartaco's culinary standards across every dish and service, • Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality, • Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability, • Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment, • Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences, • Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 3 years of restaurant experience as an Executive Chef, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds #ZR

Job DescriptionKitchen Manager – JINYA Ramen BarJob Summary The Kitchen Manager serves as an ambassador of the JINYA Ramen Bar brand, ensuring food quality, safety, and service consistently exceed company standards. This role provides daily leadership, motivation, and operational oversight for back-of-house team members while supporting overall restaurant success. The Kitchen Manager acts as a key liaison between guests, kitchen operations, and restaurant leadership—setting the example through strong leadership, cleanliness, productivity, and excellence in food execution. Primary ResponsibilitiesKitchen Operations & Food Quality Maintain a safe, clean, and compliant kitchen environment by enforcing sanitation standards, food safety procedures, and company policies Oversee all aspects of kitchen cleanliness, food preparation, and safety protocols Monitor, taste, and evaluate food preparation, execution, and presentation to ensure quality standards are consistently met Ensure all team members follow proper food handling and cooking procedures Team Leadership & Development Lead, train, and develop kitchen team members Support both front-of-house and back-of-house operations as needed Provide daily guidance, motivation, and performance feedback Administer fair and consistent corrective actions when necessary Cross-train qualified team members to improve operational efficiency Inventory, Ordering & Cost Control Order food supplies, ingredients, and kitchen materials in a timely and cost-effective manner Maintain proper inventory levels and conduct regular inventory counts Ensure deliveries meet product specifications, quality standards, and receiving procedures Control food costs by minimizing waste, following recipes, and monitoring usage Scheduling & Labor Management Create kitchen staff schedules based on sales forecasts and business needs Ensure proper staffing levels while meeting labor cost objectives Manage shift coverage, breaks, and operational flow Equipment & Facility Maintenance Oversee kitchen equipment maintenance and repairs Conduct routine inspections and follow preventative maintenance programs Ensure equipment remains clean and in proper working condition Operations Coordination & Guest Experience Coordinate daily front-of-house and back-of-house operations Review sales goals, food quality, and service execution with management Respond promptly and professionally to guest concerns and corporate communications Leadership & Company Culture Work closely with the General Manager and leadership team to meet revenue, food cost, and labor goals Promote and execute JINYA’s mission, values, vision, and culture Complete additional managerial duties as assigned Required Competencies Minimum 2 years of restaurant or hospitality management experience (high-volume experience preferred) Strong leadership, communication, and organizational skills Ability to multitask effectively in a fast-paced environment Knowledge of food safety, sanitation, and restaurant operations Experience conducting inventory and cost controls Proficiency with POS systems (such as ALOHA or similar) and basic computer applications Strong mathematical skills for inventory and operational calculations Dependable, reliable, and self-motivated Ability to lead by example and inspire team performance Experience working in a multicultural environment Flexible availability including weekends and holidays Must be 21 years of age or older Education & Certifications High school diploma preferred (college coursework a plus) Ability to read, write, and speak English (Spanish a plus) Must obtain and maintain all required local, state, and federal certifications including food handling and alcohol service permits Work Environment This position operates in a professional, high-energy restaurant environment. The Kitchen Manager routinely moves between kitchen and restaurant areas while working with pots, pans, kitchen equipment, and operational tools. The role includes frequent communication with team members and guests, occasional ladder use for overhead items, and constant awareness of safety, cleanliness, and food quality. Physical Demands Stand and walk for extended periods Use hands and arms for food preparation and equipment handling Lift and maneuver up to 50 pounds Work in hot, humid, and wet kitchen environments Bend, reach, and navigate busy kitchen spaces Distinguish food flavors and quality Reasonable accommodations may be provided to enable individuals with disabilities to perform essential functions. Travel Requirements Travel is primarily local based on restaurant location but may include additional locations for training, meetings, or operational support. This role requires more than 50% of time focused on managerial and leadership duties. Additional Information This job description is not intended to be a comprehensive list of duties. Responsibilities may change at any time based on operational needs. Why Work at JINYA Ramen Bar? JINYA offers a high-volume, chef-driven restaurant environment built on authentic flavors, strong team culture, and professional growth. Kitchen Managers play a vital role in leading operations, developing talent, and delivering exceptional dining experiences every day. If you’re a strong culinary leader who thrives in fast-paced kitchens and values quality, teamwork, and operational excellence, apply today.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job DescriptionSummary: The Head Chef/Kitchen Manager directs the food service activities and back of house operations of the restaurant and market in accordance with company guidelines regarding operating procedures, food preparation and product specification, sanitation and cleanliness, profitability, and employee relations. The Head Chef/Kitchen Manager must perform duties in compliance with all applicable sanitation, health, and personal hygiene standards. He / she is responsible for appropriate use of kitchen and restaurant supplies and equipment to minimize loss, waste, and fraud. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Duties and Responsibilities: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The duties and responsibilities of this position include but are not limited to those listed below. Other duties may be assigned as needed to accommodate the smooth flow of operations within the company: 1. Under direction of General Manager, ensures that the kitchen and food service area is functional and meets all quality standards on a daily basis including, but not limited to cleanliness and sanitation, guest service and execution of food service., 2. Follow and ensure kitchen employees follow Standard Operating Procedures (SOP) for all aspects of the kitchen and food service area. Monitor consistency and adherence to recipe and food specifications, guest safety, employee safety, cleanliness, sanitation and food safety, ordering, receiving and storage procedures., 3. Complete kitchen schedules based on labor proformas that both meet the needs of the business and achieve labor cost guidelines. Ensure proper staffing levels for each shift., 4. Supervise all kitchen employees on the shift. Ensure employees adhere to uniform standards and company policies as stated in Rise & Revelry employee handbook., 5. Conduct food inventories. Monitor proper inventory levels and adjust par and ordering guidelines based on demands and changes in business. Monitor food inventory for waste and theft. Maintain and update waste log on a regular basis. Report issues to GM., 6. Complete food orders using order guides. Establish par levels with use of product mix reports. Follow receiving guidelines when food orders arrive. Check product to ensure Restaurant quality, correct quantity and proper specification., 7. Oversee relationship with vendors and insure quality standards for products are met. Maintain price book and hold vendors to fair and reasonable pricing for all products and services., 8. Ensure all food is labeled, dated and stored properly in accordance with federal, state and local health code regulations. Ensure product is not expired or out of date., 9. Complete line checks accurately and on time. Maintain line check sheets and temperature logs., 10. Complete accurate prep sheets on a daily basis. Ensure recipe book is used and food is prepared according to restaurant standards and recipe specifications., 11. Monitor food cost and cost of goods. Assess and troubleshoot high cost areas and advise on cost saving solutions., 12. Ensure recipes are accurate and match theoretical costs., 13. Assess repair and maintenance needs of the kitchen or equipment and alerting management of any needs or unsafe working conditions., 14. Assist in the development of standard recipes and food preparation procedures., 15. Assist in recruiting, hiring and development of all BOH staff. Give performance feedback to employees on a weekly and monthly basis. Oversee BOH staff training and development programs., 16. Ensure all new kitchen employees and managers in training (MIT’s) are properly trained. Communicate with the management team on development and progress of certified trainers and MIT’s. Assist with completion of weekly reviews, testing and any other assigned paperwork associated with the training process., 17. Comply with established sanitation standards, personal hygiene, and health standards., 18. Must maintain skills necessary to safely and efficiently operate kitchen and restaurant equipment and machines used in the performance of this job., 19. Assist management in completing accurate and necessary daily, weekly and monthly paperwork associated with the back of the house. Qualifications and Requirements: Kitchen management experience in restaurant, retail, food service or the hospitality industry is required. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Supports the Mission, Vision, Values and Culture of the restaurant, 2. Provides leadership for employee relations through effective communication, coaching, training, and development. Develops trust and credibility. Exhibits honest and ethical behavior and motivates others to behave honestly and ethically., 3. Ensures compliance with company standards for safety and sanitation, organization, quality, timeliness, cost control and waste reduction., 4. Creates an atmosphere which allows for the respect and well-being of all co-workers and guests in a safe, secure environment., 5. Ensures compliance with current laws and policies to provide a work environment free from sexual harassment and all illegal and discriminatory behavior., 6. Must demonstrate effective oral and written communication skills and actively listen; must clearly and effectively share information., 7. Weekend and evening work will be necessary., 8. Must have reliable transportation., 9. A high school diploma or equivalent preferred., 10. Must be at least 21 years of age and provide a current and legal form of identification to verify age., 11. Must obtain ServSafe food sanitation certification and food handler’s permit as required by federal, state or local regulations.

Job Description Salary: $62,000 - $65,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Emory University is seeking a talented and energetic Catering Sous Chef to support the daily culinary operations of a premier campus catering program. The Catering Sous Chef will assist in leading food production for university events, conferences, VIP functions, athletic events, and special occasions while ensuring exceptional food quality, presentation, and service standards. This position plays a key role in supervising culinary staff, maintaining food safety compliance, and delivering memorable dining experiences for students, faculty, staff, alumni, and guests. Key Responsibilities • Assist the Executive Chef and Catering Chef with planning, preparing, and executing catering events of varying sizes and complexity., • Oversee daily food production and ensure consistency in recipe execution, quality, and presentation., • Supervise, coach, and train culinary team members, including cooks and food service staff., • Coordinate culinary production schedules to meet event timelines and client expectations., • Ensure compliance with all food safety, sanitation, health, and university regulations., • Monitor food quality and portion control to minimize waste and maximize efficiency., • Assist with menu development, recipe standardization, and seasonal offerings., • Support inventory management, ordering, receiving, and storage of food and supplies., • Maintain a clean, organized, and safe kitchen environment., • Collaborate with catering managers and event staff to ensure seamless event execution., • Assist in controlling labor and food costs while maintaining high-quality standards., • Step into leadership responsibilities in the absence of the Executive Chef or Catering Chef. Qualifications • Associate degree in Culinary Arts, Hospitality Management, or related field; equivalent professional experience may be considered., • Minimum of 3 years of culinary experience in catering, banquet, hotel, restaurant, or institutional food service environments., • Previous supervisory or leadership experience in a high-volume kitchen., • Knowledge of food safety practices and sanitation regulations., • Ability to work flexible schedules, including evenings, weekends, holidays, and special events., • Strong organizational, communication, and problem-solving skills Preferred Qualifications • Certified Sous Chef (CSC) or equivalent culinary certification., • ServSafe Food Protection Manager Certification., • Experience in higher education dining, conference centers, hotels, or large-scale catering operations., • Experience with menu planning, purchasing, and inventory control., • Knowledge of diverse cuisines, special diets, and allergen management. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1555416 Bon Appetit JoEtta Barnes

Job DescriptionGeneral Manager (FT) - 5Church: K5 Hospitality is seeking a talented General Manager to join our award-winning restaurant group. As a GM, you will lead and manage multi-faceted restaurant operations in partnership with the Head Chef to offer a world-class culinary experience and ensure concept vision and 5Church Restaurant standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment, and develop the next generation of restaurant leaders. Take ownership of the multiple restaurants; ensure the restaurants operate efficiently and profitably. The General Manager responsibilities include but are not limited to: • Building a capable and confident team and developing them to manage a great restaurant., • Oversee and ensure all company systems and policies are maintained., • Responsible for all controllable costs including labor, food, beverage, and supplies., • Uphold company food safety, food handling, and sanitation requirements, to ensure the health and safety of our guests and team members., • Maintain all labor laws and practices., • In charge of restaurant financials and responsible for efficient numbers., • Assist in the execution of forecasting and budgeting. Skills & Knowledge: • The position requires a minimum of 4+ years of restaurant management experience., • Requires developed communication skills, both verbal and written., • Most tasks are performed independently or in a team environment with the employee acting as a team leader., • Ability to maintain compliance with all local, state, and federal laws and regulations., • Extensive knowledge of upscale or fine dining service and sales skills., • Ability to supervise, train, and motivate multiple levels of employees. Ability to consistently and fairly evaluate other employees’ performance., • Extensive knowledge of the food industry, restaurants, and competitive markets., • Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals., • Comfortable with using technology to streamline daily administrative tasks. About K5 Hospitality:K5 Hospitality is an award-winning restaurant group based in Atlanta, GA, founded by experienced restaurateur Ayman Kamel. The group is dedicated to providing excellent food and impeccable service to its guests. With four successful concepts - 5Church Midtown, 5Church Buckhead, Virtue Rooftop, and AltaToro - we offer a range of dining options for every taste and occasion. Our concepts combine chef-driven menus, craft cocktails, and incredible local custom artwork to create unique spaces with their own vibe. We also put a strong focus on farm-to-table dining, working with predominantly local farmers and vendors. Whether you're in the mood for a casual bite to eat or a fine dining experience, K5 Hospitality has something to offer. We are always on the lookout for talented individuals to join our team. If you are passionate about the restaurant industry and have a desire to be part of a dynamic and growing organization, we would love to hear from you. What We Offer: • Competitive base salary + Performance-based Bonus structure., • Comprehensive health and wellness benefits, including Medical, Dental, and Vision coverage., • Opportunities for professional growth and advancement within the company., • Paid Time Off: 2 weeks’ vacation and 5 sick days annually., • Potential for sweat equity/partnership within the company., • Dining allowance to enjoy experiences at any of our three restaurant locations.

Job Description Salary: $100000 - $120000 /year Pay Grade: 15 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary The General Manager holds overall responsibility for leading a high-profile corporate executive dining account, overseeing all aspects of hospitality, culinary, and operational performance. This role provides strategic and operational leadership for front-of-house service teams, the Executive Chef, Executive Sous Chef, and culinary operations, ensuring seamless execution of exceptional dining experiences aligned with client expectations and organizational standards. The General Manager carries out leadership responsibilities in accordance with company policies, applicable laws, collective bargaining agreements, and client requirements. Responsibilities include workforce planning, coaching and development, performance management, succession planning, and the effective assignment and direction of work to achieve operational excellence. Financially accountable for the dining services operation, the General Manager is responsible for managing budgets, controlling costs, driving profitability, and ensuring the highest level of value and service for the client. This leader ensures all food, beverage, and hospitality offerings consistently meet quality, safety, and service standards while maintaining compliance with regulatory and company requirements. The General Manager oversees all safety, sanitation, maintenance, and food safety programs and fosters a culture of operational discipline, accountability, and continuous improvement. The role serves as the primary liaison with client stakeholders and is responsible for building and maintaining strong relationships with employees, guests, client representatives, and cross-functional partners across the account. Additionally, the General Manager plays a critical leadership role in employee and labor relations, fostering positive partnerships with union representatives and employee stakeholders. The position ensures compliance with applicable Collective Bargaining Agreements (CBAs), labor policies, and employment regulations, while proactively addressing labor concerns, supporting grievance resolution processes, and promoting productive union-management relationships that contribute to a positive and engaged workforce. Through visible leadership, collaboration, and a commitment to service excellence, the General Manager drives an inclusive culture focused on employee engagement, professional development, operational performance, and client satisfaction while integrating dining services into the broader strategic objectives of the account. Key Responsibilities: • Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company., • Prepares the annual budget., • Monitors the performance of the unit through verification and analysis of customer satisfaction, systems and financial reports. Initiates corrective actions., • Maintains product and service quality standards in collaborating with the culinary team by conducting ongoing evaluations to provide the best food quality to the customer and Client, • Implements and maintains sales and marketing programs., • Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations., • Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit., • Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers., • Implements and maintains effective two-way communication systems which reach all employees., • Develops new programs which result in an increased level of customer satisfaction and operational excellence., • Manages in compliance with established company policies and procedures and the CBA., • Plans/coordinates menus utilizing the appropriate Eurest Dining Profiles Programs., • Ensures timely meal service to all service areas. Supervises serving of meals., • Responds to customer complaints in person at the time of the complaint or via e-mail for electronically received complaints., • Trains employees in proper execution of their job duties., • Determine work procedures, prepare work schedules, and expedites workflow., • Utilizes MyFi and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc, • Responsible for ensuring [proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced., • Orders food and other supplies from the approved sources., • Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company and governmental agency standards., • Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules., • Ensures that regularly scheduled CHAT sessions are held., • Issues written and oral instructions., • Hires, trains, evaluates and discharges workers (Discharges require the review of the District Manager)., • Manages in compliance with local, state and federal laws and regulations., • Perform the job safelyQualifications:, • Bachelor's degree in food service or a combination of education + work experience, • 2-4 year degree HRIM or culinary is preferred, • 3-5 years progressive hospitality experience is desired, • Must possess a valid Food Handler's Permit., • Demonstrated profit and loss management ability and client relations success is essential, • Experience managing in a unionized environment is a must., • Proven success operating in various F&B programs to include restaurants, catering, and/or corporate dining., • Requires operations management experience with purchasing knowledge, • Excellent communication and computer skills are needed, including knowledge of MS Office products Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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/2026/01/2026Wage-TransparencyEurest.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis.

Job DescriptionDistrict Manager About The Salty:The Salty Donut is a chef‑driven, craft donut and coffee shop built on creativity, quality, and unforgettable guest experiences.” We make everything in‑house, use only the best ingredients, and obsess over hospitality. Our shops are fast‑paced, team‑oriented, and fueled by people who love what they do. If you’re energized by growth, culture, and leading high‑performing teams, this is your next big move. The Role:We’re looking for a District Manager to oversee an assigned territory of Salty Donut stores, ensuring operational excellence, strong people leadership, and a consistent guest experience across all locations. This role is home‑based within the assigned region and requires 60–75% travel to stores throughout the district.You’ll coach and develop General Managers, Kitchen Managers and emerging leaders, elevate performance, and uphold The Salty’s core values across the district. This role is ideal for a high‑energy, multi‑unit operator who thrives in the field, builds strong teams, and drives results while keeping culture at the center. What You’ll Do: • Lead, coach, and develop General Managers, Kitchen Managers, and future leaders., • Build strong internal succession plans and a deep bench of talent., • Ensure consistent execution of The Salty’s standards in hospitality, product quality, and store operations., • Conduct regular in‑store visits to assess performance, cleanliness, product quality, and team engagement., • Drive topline sales, productivity, and P&L performance across all locations., • Oversee forecasting, scheduling, payroll review, and operational compliance., • Manage vendor relationships, COGS, and production planning., • Ensure accuracy and usage of systems including Toast, Zenput, Asana, SharePoint, and Paylocity., • Maintain all required licenses and permits for your district., • Support coffee program quality and beverage cost management., • Foster a positive, collaborative, fun‑loving culture that reflects The Salty’s values. What We’re Looking For: • 4+ years of F&B leadership experience, including 3+ years in multi‑unit management., • Strong communicator who connects authentically and drives results through people., • Highly organized, adaptable, and skilled at prioritizing in a fast‑moving environment., • Proven experience managing P&L, labor, COGS, and operational KPIs., • Knowledge of restaurant regulatory requirements (food safety, employee safety)., • Ability to travel 60–75% throughout the assigned district., • High‑energy, humble, service‑focused leader with a passion for The Salty’s mission., • Ability to stand for long periods and lift up to 30 lbs., • ServSafe Manager Certified. Perks & Benefits: • Competitive salary + quarterly bonus., • 6 weeks paid parental leave., • Health, dental & vision insurance options., • 401(k) + Roth plans with company match., • Matching HSA., • Company‑paid life insurance., • Employee Assistance Programs., • Pet insurance., • Generous PTO, Sick Time & Well‑Being Time., • 40% off donuts, coffee, merch & catering., • Friends & Family discount., • Anniversary program., • Real growth opportunities in a rapidly expanding brand. Join the Craze:If you’re ready to lead with heart, elevate teams, and help shape the future of a fast‑growing, culture‑driven brand, we’d love to meet you. The Salty Donut is growing fast—and this role is a key part of that journey. Equal Opportunity Employer:The Company is an equal opportunity employer and administers all personnel practices without regard to race, color, religious creed, sex, gender, age, ancestry, national origin, mental or physical disability or medical condition, sexual orientation, gender identity or expression, marital status, military or veteran status, genetic information, or any other category protected under federal, state, or local law. The Company is a drug‑free workplace and participates in E‑Verify. All offers of employment are contingent upon the completion and passing of the compliance process.

Job DescriptionLead with purpose. Serve with pride. Maepole is a chef-driven fast-casual restaurant rooted in one mission: to make feel-good food that's as nourishing as it is delicious. We serve seasonal vegetables, whole ingredients, and nutrient-dense comfort food that fuels our community—without compromising on flavor or integrity. Now, we're looking for a General Manager who shares our passion for hospitality, operational excellence, and food that does good. What You'll Do: • Lead a passionate front- and back-of-house team with empathy, energy, and accountability, • Oversee daily operations—from service and kitchen flow to inventory and labor management, • Champion Maepole's culture and customer experience with every bowl served, • Collaborate with chefs on menu execution, seasonal rollouts, and kitchen consistency, • Drive results through team development, smart scheduling, and hands-on leadershipWho You Are:, • You thrive on implementing systems, teams, and culture in a fast-paced, high-volume environment, • You're passionate about healthy, chef-quality food and believe in food as fuel, • You lead by example—rolling up your sleeves to support your team when and where it counts, • You're organized, customer-obsessed, and energized by solving daily challengesWhat We Offer:, • Competitive base salary + performance-based bonus, • Health benefits and paid time off, • A growth-focused environment where your leadership drives the mission, • A team that cares deeply—about food, guests, and each other

Job DescriptionDescription: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use, • Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements: • Minimum 6 months in the food service industry; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values Hana Group North America is an Equal Opportunity Employer

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Operations Manager PS ATL This is a role for a leadership position in the PS ATL Operation. The Operations Manager will perform day-to-day operations and department for service quality. Assisting in real-time feedback for other associates and assisting with customer service challenges, overseeing Control Room, F&B, Hospitality & Housekeeping. The Operations Manager will be working across all departments as a leader. This position reports to the Managing Director ATL. Responsibilities & Expectations • Responsible for the leadership and development of all designated teams., • Contributes to recruitment and development of future leaders., • Evaluating staff performance, identifying areas for improvement, and designing and providing feedback., • Manages performance of the day-to-day operation and its departments for service quality., • Ensure that all departments maintain SOP and service standards., • Collaborating with other departments and their leaders., • Effectively manage PS relationships with TSA, CBP, City of Atlanta Aviation Department, and other government organizations., • Lead service recovery opportunities., • Review EAST reports, making recommendations for remedial action and process improvements., • Work in conjunction with Head of Training and Head of Member Experience., • Develop the training and operation in line with member feedback., • Identify training needs., • Works with Managing Director ATL on operational process design, resources, and processes. Requirements • 5+ years of Operations experience required., • Prior supervisory/leadership experience desired., • Able to take direction well and apply feedback., • Executes current role and evolving standards with precision., • Excellent communication skills with members, employees and our partners (TSA, CBP etc.)., • Strong written and verbal aptitude to guide operational staff in a positive and effective manner., • Identifying potential problems and points of friction and finding solutions to maximize efficiency and revenue., • PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts., • Internal Applicants must have: Experience as a Supervisory experience at PS., • Prior Supervisory/Leadership experience desired. Full-Time Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability, • 401K retirement plan with company matching, • Health and Dependent care FSA and HSA with company matching, • Merit-based raises and bonuses, • Self-Managed Unlimited PTO, • Monthly Health & Wellness and phone reimbursement, • A great career path with promotion opportunities This is a full-time Exempt role. PS is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Located within the iconic St. Regis Atlanta in Buckhead, Atlas and The Garden Room represent two of Atlanta's most celebrated dining destinations. Recognized by the Michelin Guide, Atlas delivers refined fine dining through exceptional cuisine, one of the country's premier wine collections, and genuine hospitality. Adjacent to Atlas, The Garden Room offers an immersive luxury dining experience where lush design, vibrant energy, innovative cocktails, and elevated cuisine create one of the city's most sought-after social destinations. Together, these two distinctive concepts deliver complementary yet unique guest experiences while sharing a commitment to excellence, hospitality, and world-class service. As part of the Tavistock Restaurant Collection, Atlas and The Garden Room are backed by an organization known for developing and operating exceptional hospitality concepts across the country. We are seeking a visionary General Manager capable of leading both restaurants through operational excellence, team development, and an unwavering commitment to guest satisfaction. The General Manager is responsible for the overall leadership, operational excellence, financial performance, and guest experience across both Atlas and The Garden Room. This individual will lead the management teams for each concept while ensuring both restaurants maintain their distinct identities, exceptional service standards, and strong financial performance. This role requires an accomplished luxury hospitality leader who understands how to successfully oversee multiple concepts within a high-profile environment. The General Manager will partner closely with each restaurant's Executive Chef, the Area Director, and corporate leadership to drive operational excellence while fostering a culture centered on hospitality, accountability, collaboration, and continuous improvement. Key Responsibilities • Provide strategic leadership for both Atlas and The Garden Room while preserving the unique identity and guest experience of each concept., • Lead and develop the management teams across both restaurants, creating alignment, accountability, and opportunities for growth., • Partner closely with each Executive Chef to ensure seamless execution between front and back-of-house operations., • Drive financial performance across both businesses through effective labor management, budgeting, forecasting, cost controls, and revenue optimization., • Foster a culture centered on luxury hospitality, professionalism, teamwork, and operational excellence., • Ensure Michelin-caliber service standards at Atlas while maintaining the vibrant, elevated hospitality experience that defines The Garden Room., • Build relationships with VIP guests, hotel leadership, community partners, and industry professionals., • Recruit, mentor, and retain exceptional hospitality leaders and service professionals., • Maintain compliance with company policies, health and safety regulations, and operational standards across both concepts., • Collaborate with corporate leadership on marketing initiatives, private events, programming, and long-term business strategy. Why Join Atlas & The Garden Room? This is a rare opportunity to oversee two of Atlanta's most iconic restaurant concepts under one roof. As General Manager, you'll lead an award-winning culinary and hospitality team responsible for delivering distinctly different guest experiences—from Michelin-recognized fine dining at Atlas to the vibrant luxury atmosphere of The Garden Room. Backed by Tavistock Restaurant Collection, you'll have the support, resources, and autonomy to shape the future of both concepts while building a long-term career within one of the country's premier hospitality organizations. If you're passionate about luxury hospitality, developing exceptional teams, and leading complex multi-concept operations at the highest level, we invite you to apply. Requirements Qualifications • 7+ years of progressive restaurant leadership experience, including General Manager or Director-level leadership within luxury hospitality., • Demonstrated success leading multiple restaurant concepts or complex, high-volume luxury operations preferred., • Michelin-starred or Michelin Guide restaurant experience strongly preferred., • Proven success managing restaurants with combined annual revenues exceeding $10 million., • Exceptional leadership, coaching, and organizational development skills., • Strong financial acumen with experience overseeing multiple operating budgets, labor models, and P&L performance., • Extensive wine, spirits, and luxury hospitality knowledge., • Outstanding communication and relationship-building skills., • High emotional intelligence with a servant leadership approach., • Ability to balance multiple priorities while maintaining exceptional attention to detail., • Open to relocation to the Atlanta market if not currently local. Ideal candidates may come from: • Michelin-starred or Michelin Guide restaurants, • Forbes Four-Star or Five-Star hotels and restaurants, • Luxury lifestyle hospitality groups, • Multi-unit luxury restaurant operations, • James Beard-recognized concepts, • Chef-driven restaurant groups, • High-end steakhouses and destination dining concepts

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary As a Cook 1, you are responsible for the set-up, preparation, and organization of your workstation, focusing on basic food preparation tasks under the guidance of more experienced team members. Your role includes maintaining cleanliness and sanitation of your work area, ensuring proper food storage, and assisting with the production of food and beverage items. You will work closely with Cook 2 and Cook 3 team members to support kitchen operations and adhere to quality standards. This entry-level position requires a willingness to learn and adapt while performing foundational cooking tasks and supporting the team in delivering consistent food quality and presentation. Reporting Structure • Reports to the Kitchen Manager, Sous Chef or Executive Chef Key Responsibilities • Set-up, execute daily prep tasks, and organize your workstation efficiently., • Prepare and store all food items required for your station, adhering to Invited's standards., • Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s)., • Receive and store goods purchased by kitchen as requested., • Manage items used by others, such as condiments, dressings, salsa, and soups., • Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc., • Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation., • Interact professionally with members and guests, accommodating changes and last-minute requests as needed., • Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service., • Address and resolve member and guest complaints professionally notifying management of issues and practicing effective service recovery., • Complete additional duties as assigned by management. Additional Duties • Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management., • Follow all company, club, and department policies, procedures, and instructions., • Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff., • Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same., • Take the initiative in personal and professional growth and maintain any required certifications relevant to your role., • Address and resolve challenges using available resources, working with regional and corporate teams to support club operations., • Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success., • Wear a clean, neat uniform that meets club standards. Qualifications Preferred • High school diploma or equivalent., • A minimum of 3 years of experience in a kitchen environment., • Valid Food Handler Certifications as required by state and city regulations., • Strong communication skills with the ability to follow instructions accurately. Physical Requirements • Must be able to stand, walk, and perform physical activities for extended periods., • Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases., • Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required., • Able to lift, carry, push, and pull up to 100 lbs. occasionally., • Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment • Kitchen knives (1-5 lbs.), • Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule • Attendance requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: • Medical, dental, and vision coverage, • Life insurance, • Short-term and long-term disability insurance, • 401(k) retirement savings plan, • Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit www.invitedbenefits.com for full details. Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Additional Information Job Number 26095803 Job Category Food and Beverage & Culinary Location 3300 Lenox Rd NE, Atlanta, Georgia, United States, 30326 VIEW ON MAP (https://www.google.com/maps?q=3300%20Lenox%20Rd%20NE%2C%20Atlanta%2C%20Georgia%2C%20United%20States%2C%2030326) Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. Create an exciting, innovative, and memorable dining experience for all guests. Lead a well-rounded and knowledgeable front-of-house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest. • Daily evaluation of restaurant service performance, coordination of timely food production., • Participates in evaluation of food products, kitchen employee performance, and development of products consistent with our market position., • Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement., • Assist the General Manager in building financial objectives on an annual basis through the budget process., • Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds., • Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll., • Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open., • All personnel should receive regular, timely and honest evaluations of their performance through the quarterly Kimpton Check-In., • Implement and conduct ongoing training programs for new and existing management and employee staff., • Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the GM and Chef., • Supervises all non-supervisory service employees., • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws., • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems., • 2 years of management experience in hospitality or similar industry., • Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred., • Excellent interpersonal communication skills, problem-solving skills, and organizational ability., • Passion for creating and personalizing guest experiences., • Food Handler Certification (if applicable)., • Flexible schedule, able to work evenings, weekends, and holidays when needed. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. Be Yourself. Lead Yourself. Make it Count.

EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Description: A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business. Job Responsibilities: • Set up stations and collect all necessary misenplais to prepare menu for service, • Weigh and measure ingredients for cooking, • Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items, • Prepare sauces and garnishes for allocated station, • Cover, date and correctly store all food items as per safe food-handling procedures, • Inform chef in advance of likely shortages, • Ensure the correct temperature of food, • Taste all food items for quality before serving, • Use food preparation tools in accordance with manufacturers instructions, • Close the kitchen correctly and follow the closing checklist for kitchen stations, • Maintain an organized and sanitized work area at all times, • Constantly use safe and hygienic food handling practices, • Return dirty food preparation utensils to the appropriate areas, • Assist staff with other duties as assigned by kitchen manager, • Sanitize refrigerators and storerooms, • Operate and maintain all kinds of kitchen appliances, • Perform record keeping and reports generation duties, • Order and take delivery of food and supplies, • Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager, • Maintain outstanding working relationships with staff, guests and supervisors Job Qualifications: • High School graduate or equivalent vocational training, • Strong written and verbal communication skills, • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision., • Punctuality and reliable attendance., • Interpersonal skills and the ability to work well with co-workers and the public., • Proper food safety training and certification as described by law, • Ability to lift 60 lbs and stand for long periods of time, • High level of professionalism Location: Origin Atlanta Req Number: FOO-26-00168

Field Operations Atlanta, Georgia, United States Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. CookUnity is the first ever chef-to-consumer platform. Connecting a diverse group of talented chefs with busy food lovers, we're elevating the at-home dining experience. We are growing rapidly and looking for hard-working, passionate team members that will help us become more efficient, faster, and reliable to our customers. We are always learning and growing – if this sounds like an environment where you would thrive, we'd love to hear from you! The Food Safety Supervisor ensures a sustainable, safe, clean, and functional environment in the CookUnity Commissary. What you'll do... • Ensure the operations of CookUnity Commissary follows the Food Safety requirements., • Ensure compliance with the HACCP plan and maintains logs, • Report/track any significant deviations from quality standards and recommends corrective action as necessary to management., • Establish regular training sessions for the quality control team and fulfillment employees on safety issues., • Participate in new product development to ensure proper food safety control plans can be implemented., • Perform other duties as assigned by management., • Motivate and inspire the team of associates to achieve the goals, to strive for excellence and constant desire to improve and drive their business. About you... • Experience managing food operations with a proven track record within a fast-paced environment., • State/Local Food Safety Certification; (ie. HACCP Manager, PCQI, ), • Experience executing a HACCP plan, • High level of experience and knowledge of food safety requirements, • Be an excellent communicator, • Ability to accept full accountability for the performance of your team and a proven track record of achieving business directives. Must haves... • 18 years of age or older, • Authorization to work in the United States What you'll get... • Paid weekly, • Healthcare coverage with Cigna, • Lunch served daily, • Opportunity for advancement Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data. Pay Range for this position $24 — $26 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS., • We'll never ask for payment or personal financial details. If anyone does, please don't share any information and let us know right away. If something ever feels off or you're unsure about a message, we'd much rather you double-check with us. You can always contact us directly through any of our social media channels. We appreciate your interest in joining CookUnity — and we care about keeping your experience (and safety) as genuine as possible.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As a Cook 3, you are responsible for leading the food preparation, production, and presentation in the kitchen. You will be responsible for the set-up and organization of your workstation, ensuring high standards of food quality and consistency. Your role includes managing the cleanliness and sanitation of your work area, supervising and mentoring Cook 1 and Cook 2 team members, and ensuring efficient kitchen operations. You will also handle complex cooking tasks, lead by example, and collaborate with the kitchen leadership team to maintain exceptional culinary standards. This senior position requires advanced culinary skills, leadership capabilities, and the ability to manage high-stress, high-volume kitchen environments effectively. Reporting Structure: • Reports to the Kitchen Manager, Sous Chef or Executive Chef Day to Day: • Responsible for set-up, execution of daily prep, and organization of your workstation., • Prepare and store all food items necessary for your station, adhering to Invited's standards., • Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s)., • Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods., • Receive and store goods purchased by kitchen as requested., • Manage items used by others, such as condiments, dressings, salsas, and soups., • Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc., • Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control., • Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation., • Assist in menu planning, recipe development, and testing products., • May assist in preparing and serving meals tailored to specific dietary needs or restrictions., • May be required to prepare complete meals for small groups or special events., • May take charge of a shift in absence of Sous Chef., • Assist in supervising and instructing Cooks and other team members as necessary., • May be responsible for checking supplies and groceries received in work area., • Oversee the expediting process during all meal periods, ensuring the timely delivery of orders with proper quality, portioning, and presentation., • Contribute to the creation and modification of recipes, provide insights on the practical applications of preplanned menus, participate in menu planning, and attend relevant meetings and conferences., • Interact professionally with members and guests, accommodating changes and last-minute requests as needed., • Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service., • Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery., • Complete additional duties as assigned by management. Additional Duties: • Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management., • Follow all company, club, and department policies, procedures, and instructions., • Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff., • Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same., • Take the initiative in personal and professional growth and maintain any required certifications relevant to your role., • Address and resolve challenges using available resources, working with regional and corporate teams to support club operations., • Attend daily briefings and actively engage in required activities to stay informed and contribute to the team's success., • Wear a clean, neat uniform that meets club standards. About You: Preferred • High school diploma or equivalent., • A minimum of 4 years of experience in the kitchen environment., • Valid Food Handler Certifications as required by state and city regulations., • Strong communication skills with the ability to follow instructions accurately. Physical Requirements: • Must be able to stand, walk, and perform physical activities for extended periods., • Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases., • Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required., • Able to lift, carry, push, and pull up to 100 lbs. occasionally., • Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment: • Kitchen knives (1-5 lbs.), • Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule: • Attendance requirements for this position as outlined on the weekly schedule., • Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: • Medical, dental, and vision coverage, • Life insurance, • Short-term and long-term disability insurance, • 401(k) retirement savings plan, • Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Invited is an Equal Employment Opportunity Employer

Join Our Team as a Sous Chef Kitchen Manager at Antica Posta! Daily Responsibilities: Ensure high standards of food quality and presentation Oversee scratch cooking in the kitchen Manage back of house operations Handle food preparation, handling, and sanitation Manage restaurant operations efficient

Our choices are impactful, and we are committed to food that is delicious and nutritious while being mindful of people and planet. We champion the communities we serve by highlighting small local and regional producers rather than defaulting to national brands, and we source ingredients locally whenever possible. Our chef-driven menu focuses on fresh, minimally processed foods that preserve peak-season flavor. All day long, our in-house team prepares a rotating selection of ready-to-eat and made-to-order options, including bakery items, breakfast sandwiches and parfaits, salads, sandwiches, and entres. Position Summary: The Gourmet Markets Sourcing Specialist will support the strategic development and daily operations of our gourmet farm market store division. This role focuses on vendor relationships, product research, and administrative excellence. Working closely with the Gourmet Markets Sourcing Manager, this position will execute sourcing initiatives, maintain critical resources, and coordinate cross-functional activities that support our growth and operational efficiency across our gourmet stores and restaurants. Applicable Skills: • Experience in retail and/or restaurant environments, • Knowledge of CPG products, specialty food trends, and food safety requirements, • Understanding of food costing, product pricing, and basic margin analysis, • Familiarity with specialty, natural, and broadline distribution channels o US distribution landscape required, Canadian market knowledge a plus Key Responsibilities: • Vendor Management & Product Sourcing:, • Research, identify, and vet emerging and specialty brands aligned with brand strategy and market positioning, • Build and maintain relationships with vendors, distributors, and brand representatives, • Coordinate product sampling, tastings, and new item evaluations, • Manage vendor onboarding documentation and compliance requirements, • Track and communicate vendor performance, delivery schedules, and quality issues, • Data Management & Administrative Support:, • Maintain and update Masterlist files, local brand assortments, and partner lists by location, • Create and manage order guides, SKU databases, and product specifications, • Support financial modeling and cost analysis for new product introductions, • Prepare reports and presentations for leadership review and decision-making, • Coordinate logistics for product launches and menu implementations, • Cross-Functional Coordination:, • Support internal and external communications with field teams, operations, and vendors, • Coordinate with purchasing, finance, legal, and operations on sourcing-related initiatives, • Assist with issue resolution and troubleshooting for sourcing and procurement challenges, • Participate in industry events, trade shows, and vendor meetings to identify opportunities, • Document processes, best practices, and learnings to support knowledge sharing Qualifications: • Bachelor's Degree preferred, • 2-4 years' experience in Merchandising, Procurement, Sourcing, or related field, • Proficiency with analytical tools (Excel, databases, etc.) and ability to learn new systems quickly, • Strong organizational skills with ability to manage multiple priorities simultaneously, • Excellent attention to detail and follow-through, • Passion for specialty food, culinary trends, and the foodservice/retail industry, • Ability to work collaboratively across functions and build effective working relationships, • Strong written and verbal communication skills, • Self-starter with ability to work independently and take initiative in a fast-paced environment Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Salary: $80,000 - $85,000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! As the Sustainability Manager at Emory University, you will lead and advance sustainability initiatives across a dynamic collegiate dining program, driving measurable improvements in waste reduction, sustainable sourcing, and environmental stewardship. This highly collaborative role partners closely with culinary and operational leaders, university stakeholders, students, and local food producers to support Emory University's ambitious sustainability philosophy. This is an excellent opportunity for a passionate professional who enjoys combining data, relationship-building, and hands-on program management to create meaningful impact. Key Responsibilities: • Lead the implementation, tracking, and continuous improvement of waste reduction initiatives across campus dining operations., • Collect, analyze, and report sustainability data related to waste diversion, food recovery, local purchasing, and other key performance indicators., • Review and validate local and sustainable purchasing data to ensure reporting accuracy and identify opportunities for improvement., • Partner with Executive Chefs, Chef Managers, and operational leaders to review sustainability metrics and develop action plans that improve environmental performance., • Build and maintain strong relationships with local farmers, producers, vendors, and Bon Apptit's Regional Forager to expand local and sustainable sourcing opportunities., • Serve as the primary Bon Apptit representative on Emory University's Sustainable Food Committee and collaborate with campus sustainability partners., • Manage relationships with external organizations, including the Working Farms Fund and other local sustainability partners., • Coordinate student engagement initiatives, including Weigh the Waste campaigns, sustainability education, and awareness programs., • Recruit, train, and supervise student interns supporting waste audits, sustainability reporting, and data collection efforts., • Support Emory University's sustainability reporting initiatives, including STARS reporting and other institutional environmental goals., • Monitor emerging sustainability trends, best practices, and regulatory developments to identify opportunities for innovation and continuous improvement., • Promote Bon Apptit's sustainability commitments through education, collaboration, and engagement with associates, students, and campus leadership. Preferred Qualifications: • Bachelor's degree in Sustainability, Environmental Studies, Food Systems, Hospitality Management, Business, Nutrition, or a related field preferred. Equivalent relevant experience will be considered., • Experience developing and implementing sustainability programs within foodservice, hospitality, higher education, or operational environments., • Strong knowledge of food waste reduction strategies, sustainable sourcing, responsible procurement, and environmental stewardship initiatives., • Experience collecting, analyzing, and presenting sustainability data and translating metrics into actionable operational improvements., • Demonstrated project management skills with the ability to manage multiple initiatives simultaneously., • Excellent communication and relationship-building skills with the ability to influence diverse stakeholders, including culinary teams, operational leaders, students, university partners, vendors, and community organizations., • Experience leading sustainability education, engagement, or behavior change initiatives is highly preferred., • Strong proficiency with Microsoft Excel and other reporting or data management tools., • Self-motivated, organized, and passionate about creating measurable environmental impact. What We're Looking For: We welcome individuals with strong, relevant experience in sustainability programming, food waste initiatives, sustainable sourcing, environmental reporting, foodservice operations, or related fields. Success in this role comes from a passion for sustainability, strong analytical skills, and the ability to build partnerships that drive meaningful change. If you're excited about helping shape a more sustainable future while making a lasting impact on one of the nation's leading universities, we'd love to hear from you. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. _ Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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, _or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: _ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1552268 Bon Appetit JoEtta Barnes

Our passion is food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! As the Sustainability Manager at Emory University, you will lead and advance sustainability initiatives across a dynamic collegiate dining program, driving measurable improvements in waste reduction, sustainable sourcing, and environmental stewardship. This highly collaborative role partners closely with culinary and operational leaders, university stakeholders, students, and local food producers to support Emory University's ambitious sustainability philosophy. This is an excellent opportunity for a passionate professional who enjoys combining data, relationship-building, and hands-on program management to create meaningful impact. Key Responsibilities: • Lead the implementation, tracking, and continuous improvement of waste reduction initiatives across campus dining operations., • Collect, analyze, and report sustainability data related to waste diversion, food recovery, local purchasing, and other key performance indicators., • Review and validate local and sustainable purchasing data to ensure reporting accuracy and identify opportunities for improvement., • Partner with Executive Chefs, Chef Managers, and operational leaders to review sustainability metrics and develop action plans that improve environmental performance., • Build and maintain strong relationships with local farmers, producers, vendors, and Bon Apptit's Regional Forager to expand local and sustainable sourcing opportunities., • Serve as the primary Bon Apptit representative on Emory University's Sustainable Food Committee and collaborate with campus sustainability partners., • Manage relationships with external organizations, including the Working Farms Fund and other local sustainability partners., • Coordinate student engagement initiatives, including Weigh the Waste campaigns, sustainability education, and awareness programs., • Recruit, train, and supervise student interns supporting waste audits, sustainability reporting, and data collection efforts., • Support Emory University's sustainability reporting initiatives, including STARS reporting and other institutional environmental goals., • Monitor emerging sustainability trends, best practices, and regulatory developments to identify opportunities for innovation and continuous improvement., • Promote Bon Apptit's sustainability commitments through education, collaboration, and engagement with associates, students, and campus leadership. Preferred Qualifications: • Bachelor's degree in Sustainability, Environmental Studies, Food Systems, Hospitality Management, Business, Nutrition, or a related field preferred. Equivalent relevant experience will be considered., • Experience developing and implementing sustainability programs within foodservice, hospitality, higher education, or operational environments., • Strong knowledge of food waste reduction strategies, sustainable sourcing, responsible procurement, and environmental stewardship initiatives., • Experience collecting, analyzing, and presenting sustainability data and translating metrics into actionable operational improvements., • Demonstrated project management skills with the ability to manage multiple initiatives simultaneously., • Excellent communication and relationship-building skills with the ability to influence diverse stakeholders, including culinary teams, operational leaders, students, university partners, vendors, and community organizations., • Experience leading sustainability education, engagement, or behavior change initiatives is highly preferred., • Strong proficiency with Microsoft Excel and other reporting or data management tools., • Self-motivated, organized, and passionate about creating measurable environmental impact. What We're Looking For: We welcome individuals with strong, relevant experience in sustainability programming, food waste initiatives, sustainable sourcing, environmental reporting, foodservice operations, or related fields. Success in this role comes from a passion for sustainability, strong analytical skills, and the ability to build partnerships that drive meaningful change. If you're excited about helping shape a more sustainable future while making a lasting impact on one of the nation's leading universities, we'd love to hear from you. Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1552268 Bon Appetit JoEtta Barnes

As the Restaurant General Manager, you will lead the opening and ongoing operation of our newly reimagined flagship lobby restaurant. This is a unique opportunity to shape the culture, build a high-performing team, and establish a restaurant that becomes a true destination within Atlanta's vibrant dining scene. You will recruit, mentor, coach, and inspire an enthusiastic service team dedicated to delivering warm, genuine, and memorable hospitality. Working alongside our culinary leadership, you will drive operational excellence, financial performance, and an exceptional guest experience while fostering an environment where team members can thrive. We are looking for a leader with an entrepreneurial mindset, someone who treats the restaurant as if it were their own. The ideal candidate should be energized by building something exceptional, embracing innovation, and is committed to creating a culture of excellence, accountability, and continuous improvement. Minimum five (5) years F&B management Fine dining and wine knowledge a Must Micros and Open Table knowledge preferred. Pre-Opening Actively recruit talented service professionals in conjunction with our Human Resources Team. Create 60 Day Pre-Opening agenda to include food, beverage, and service training with corresponding certifications, trial/mock services, restaurant and bar set-up, OpenTable set-up, uniform procurement, and beverage menu development. Collaborate with Front of House Food and Beverage Leaders to delegate and assign tasks. Operational Management Oversee daily operations to ensure high service standards and exceptional guest experience. Create and manage F&B team schedules based on forecasts and budgets; submit as required. Review staffing levels to balance guest service and financial goals. Ensure accurate payroll and maintain consistent attendance. Participate in required meetings and conduct daily shift briefings. Manage purchase orders, invoices, and checkbook accounting. Control costs through inventory checks and portion control. Collaborate with the Executive Chef on menu planning. Guest Relations Foster a positive environment for guests and team members. Address guest requests, issues, and complaints promptly and courteously. Support staff during peak times and gather guest feedback for improvements. Ensure guest privacy and security by following hotel procedures. Team Management Train, motivate, and discipline F&B team members according to standards. Promote open communication and a professional work environment. Ensure fair treatment and prioritize team member retention. Conduct performance reviews and annual evaluations. Compliance and Safety Uphold core values and maintain high personal appearance standards. Comply with safety standards, OSHA guidelines, and F&B policies. Ensure team awareness of laws regarding alcoholic beverages. Respond to emergencies using Safety Data Sheets and manage "Lost and Found" procedures. Other necessary duties as assigned. Physical Demand Ability to sit or stand for extended periods of time. Ability to bend, lift and pull up to fifty (50) lbs. Ability to communicate clearly. Corrected vision to normal range Ability to drive/transport self and others. Ability to travel on occasion for meetings. Ability to work long hours as needed. Mental Demands Make sound judgments quickly. Work on multiple tasks, making appropriate progress toward deadlines. Able to work independently, take direction, and provide direction to others. Manage differing personalities within the property, and the community. Maintain the highest degree of confidentiality. Ability to work effectively in stressful, high-pressure situations. Ability to effectively manage challenges in the workplace, including anticipating, preventing, identifying, and solving opportunities, as necessary. Benefits Full-time Associate Benefits Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Summary The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Assists with cost control and food inventories as directed by the

Job Description Haake Recruiting is working with a dynamic, chef-driven restaurant group to identify a Director of Restaurant Services. This senior leader will develop and maintain service standards across multiple restaurant concepts, train managers and front-of-house teams, observe service in action, and help turn exceptional hospitality into a consistent part of every shift. The ideal candidate is a natural teacher and proven restaurant operator who can earn the trust of experienced leaders, identify service gaps, provide practical coaching, and influence results without directly managing each location. Qualifications • Five or more years as a General Manager or senior front-of-house leader., • Experience creating and implementing restaurant training programs., • Proven success coaching and developing managers and service teams., • Strong knowledge of elevated hospitality and front-of-house operations., • Excellent observation, communication, and organizational skills., • Multi-concept or fine-dining experience is preferred. Compensation and Benefits • $100,000–$120,000 base salary., • Employer-paid employee health insurance., • Optional family, dental, and vision coverage., • Company-paid life, short-term disability, and long-term disability insurance., • 401(k) with a 3% employer match after 12 months., • Annual bonus eligibility after two years., • Paid time off and employee dining discounts. This is an opportunity to shape the service culture of a respected Atlanta restaurant group and to develop leaders who can consistently deliver exceptional hospitality. All inquiries will be handled confidentially by Haake Recruiting. Apply here or Email richard@haakerecuiting.com

Job Description A notable independent restaurant group seeks a General Manager for their acclaimed fine dining restaurant. The General Manager leads all aspects of restaurant operations, including financial performance, team development, and daily execution. This role focuses on cultivating a culture of genuine hospitality, developing future leaders, and maintaining the highest standards of fine dining service and guest experience with an owners mindset. Candidates must have at least 2-3 years GM experience in fine dining/chef-driven restaurants, a passion for hospitality, and strong wine knowledge. Experience in Spanish cuisine is a plus. Job Requirements • Guest Experience : Ensures all service members are sufficiently trained to provide the best possible guest experience., • Accounting & Administrative: Maintains accurate internal accounting systems., • Marketing & Sales: Ensure the reservation system is updated to maximize availability, guest satisfaction, and sales. Contributes to marketing efforts through off-site direct outreach., • Human Resources: Manage Interviews and make hiring decisions. Manages onboarding and training processes for new service team members.Trains new service team members on duties, policies and procedures. Trains management team how to train service team., • Operations: Manages day-to-day operations including opening and closing shifts. Benefits: • Compensation: $95,000-110,000, • 401k, • Health Insurance, • Paid Vacation, • Paid Sick Days, • Dining Discounts, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.