Description: Do you take PRIDE in what you do? Apply today to Williamsburg Landing where employees lead with: P assion, R espect, I ntegrity, D iversity & E xcellence Williamsburg Landing, a CARF-accredited Life Plan Community, seeks a Full-Time and a Part-Time experienced Cook to plan and prepare food for residents, guests, and staff using standardized recipes, ensuring nutritional meals are served at the proper time, preserving flavor, appearance, and temperature. Ideal candidates must be dependable, maintain positive interactions with residents, guests, and staff, possess a high level of motivation, and follow written and verbal instructions. Candidate should have the ability to work a flexible schedule that includes day, evening, and weekend shifts. HOURS OF EMPLOYMENT Shifts (Full Time): Flexible 7-3:30pm, 8:30am-5pm or 11am-7:30pm JOB SUMMARY The Cook works under the direct supervision of the Executive Chef and reports to the Director of Dining Services. The position prepares food for residents, guests, and staff, including meats, vegetables, soups, gravies, sauces, therapeutic diet items, eggs and cereals, following standardized recipes. ESSENTIAL JOB FUNCTIONS Maintains high standards of quality food production and portion control in food preparation and serving Follows menus provided, making changes only with the consent of the Executive Sous Chef Assists with line set up as required Prepares and serves, at the proper time, sufficient quantity of food to meet the service requirements Maintains proper sanitation and safety in the food preparation areas Prepares food for take out trays according to any dietary specifications Utilizes leftover food as directed by Executive Sous Chef Washes and cleans utensils and equipment when necessary Supervises and participates in cleaning of cooking area and other kitchen equipment and facilities Reports repair and maintenance needs to the supervisor Prepares assigned foods for special luncheons, dinners and similar special functions Makes daily check of refrigerators/freezers to insure food has been properly stored and labeled Maintains positive interaction with residents, guests, and other Williamsburg Landing employees Assumes supervisory duties of kitchen staff when Executive Sous Chef/ Executive Chef are not present Complies with all Williamsburg Landing policies and procedures including those addressing conduct, safety, dress, and personal hygiene Maintains positive interaction with residents, guests, and other Williamsburg Landing employees Maintains personal cleanliness and neatness; wears appropriate uniform at every scheduled shift; maintains clean uniform and infection control standards including proper hand washing, and use of hair nets and gloves Follows assigned schedule; consistently arrives on time; attends line up and uses time clock and time card properly Performs other duties as assigned Requirements: QUALIFICATIONS High school diploma or equivalent; a Culinary Arts degree is preferred; Must have 3-5 years' experience in a large production kitchen, preferably serving individuals with various dietary needs and preferences; Food Handlers' Card required, SERVSAFE certification recommended KNOWLEDGE, SKILLS AND ABILITIES Ability to read, write and make calculations used in standardized recipes; ability to follow written and verbal instructions; ability to plan food preparation and ensure nutritional meals are served at the proper time, preserving the flavor, appearance and temperature; ability to maintain open communication and effective working relationships with all levels of staff, residents and visitors; ability to withstand heat from ovens and stoves and cold from refrigerators and freezers; ability to use equipment and supplies in a safe manner; ability to regularly and safely lift and carry a minimum of 50 pounds; ability to work efficiently and accurately; ability to stand for long periods and to walk short distances; considerable bending, reaching and lifting is required BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan 529 College Savings Plan Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay Corporate Wellness Program Health Club & Spa Membership Employee Education & Training Fund Employee Assistance Program Credit Union Membership Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. EOE/Drug Free/Tobacco Free Compensation details: 21-31.5 Hourly Wage PI16def632304b-9528
09/01/2026
Full time
Description: Do you take PRIDE in what you do? Apply today to Williamsburg Landing where employees lead with: P assion, R espect, I ntegrity, D iversity & E xcellence Williamsburg Landing, a CARF-accredited Life Plan Community, seeks a Full-Time and a Part-Time experienced Cook to plan and prepare food for residents, guests, and staff using standardized recipes, ensuring nutritional meals are served at the proper time, preserving flavor, appearance, and temperature. Ideal candidates must be dependable, maintain positive interactions with residents, guests, and staff, possess a high level of motivation, and follow written and verbal instructions. Candidate should have the ability to work a flexible schedule that includes day, evening, and weekend shifts. HOURS OF EMPLOYMENT Shifts (Full Time): Flexible 7-3:30pm, 8:30am-5pm or 11am-7:30pm JOB SUMMARY The Cook works under the direct supervision of the Executive Chef and reports to the Director of Dining Services. The position prepares food for residents, guests, and staff, including meats, vegetables, soups, gravies, sauces, therapeutic diet items, eggs and cereals, following standardized recipes. ESSENTIAL JOB FUNCTIONS Maintains high standards of quality food production and portion control in food preparation and serving Follows menus provided, making changes only with the consent of the Executive Sous Chef Assists with line set up as required Prepares and serves, at the proper time, sufficient quantity of food to meet the service requirements Maintains proper sanitation and safety in the food preparation areas Prepares food for take out trays according to any dietary specifications Utilizes leftover food as directed by Executive Sous Chef Washes and cleans utensils and equipment when necessary Supervises and participates in cleaning of cooking area and other kitchen equipment and facilities Reports repair and maintenance needs to the supervisor Prepares assigned foods for special luncheons, dinners and similar special functions Makes daily check of refrigerators/freezers to insure food has been properly stored and labeled Maintains positive interaction with residents, guests, and other Williamsburg Landing employees Assumes supervisory duties of kitchen staff when Executive Sous Chef/ Executive Chef are not present Complies with all Williamsburg Landing policies and procedures including those addressing conduct, safety, dress, and personal hygiene Maintains positive interaction with residents, guests, and other Williamsburg Landing employees Maintains personal cleanliness and neatness; wears appropriate uniform at every scheduled shift; maintains clean uniform and infection control standards including proper hand washing, and use of hair nets and gloves Follows assigned schedule; consistently arrives on time; attends line up and uses time clock and time card properly Performs other duties as assigned Requirements: QUALIFICATIONS High school diploma or equivalent; a Culinary Arts degree is preferred; Must have 3-5 years' experience in a large production kitchen, preferably serving individuals with various dietary needs and preferences; Food Handlers' Card required, SERVSAFE certification recommended KNOWLEDGE, SKILLS AND ABILITIES Ability to read, write and make calculations used in standardized recipes; ability to follow written and verbal instructions; ability to plan food preparation and ensure nutritional meals are served at the proper time, preserving the flavor, appearance and temperature; ability to maintain open communication and effective working relationships with all levels of staff, residents and visitors; ability to withstand heat from ovens and stoves and cold from refrigerators and freezers; ability to use equipment and supplies in a safe manner; ability to regularly and safely lift and carry a minimum of 50 pounds; ability to work efficiently and accurately; ability to stand for long periods and to walk short distances; considerable bending, reaching and lifting is required BENEFITS (Full-Time Employees) : Health, Dental & Vision Insurance FSA & HSA 403(b) Retirement Plan 529 College Savings Plan Long-Term Care Insurance Legal Resources Paid Time Off Holiday Pay Corporate Wellness Program Health Club & Spa Membership Employee Education & Training Fund Employee Assistance Program Credit Union Membership Part Time employee eligible Williamsburg Landing is a non-profit, independent community offering a vibrant lifestyle for residents. EOE/Drug Free/Tobacco Free Compensation details: 21-31.5 Hourly Wage PI16def632304b-9528
Description: The Neighborhood at Paducah is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI0b2e57438c9d-2742
09/01/2026
Full time
Description: The Neighborhood at Paducah is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI0b2e57438c9d-2742
Overview The Sous Chef will take direction from the Executive Chef to create, implement menus, and concepts. The job of Sous Chef involves significant responsibility, including managing the operations of the kitchen in assistance with the Executive Chef. A Sous Chef must be able to lead other kitchen workers, remain organized, professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. Qualifications Certifications: Certified Food Protection Manager (CFPM) within 3 months - Varies; ANSI Accredited Food Handler Training within 30 days - Varies, Education: Associate's Degree: Culinary Arts; Certificate of Completion: Culinary Arts, Work Experience: Relevant Responsibilities Quality Control Supports Executive Chef by managing, planning, and directing food preparation with the kitchen staff to ensure food is prepared properly. Ensures that food that leaves the kitchen is of the highest quality and will make patients and diners happy. Ensures that portions are correct and the food is plated in an attractive manner. Exhibits strong leadership skills by being familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. Acts as the intermediary between the kitchen and the functions at hand, so strong leadership and communication abilities are a must. Managing kitchen staff Ensures that all kitchen workers are performing at the level required by a professional kitchen. Coaches team members in the moment and supports leadership on investigations. Trains new team members and creating the schedule to ensure adequate staffing for the kitchen. About Us Find it here. Discover the job, the career, the purpose you were meant for. At Carle Health, we're committed to fostering a workplace where every team member feels valued, respected and empowered, where passion and purpose come together to positively impact the lives of our patients and our communities. Find it all at Carle Health. Our nearly 17,000 team members and providers work together to support patient care across central and southeastern Illinois. We've grown to include eight, award-winning hospitals and a multispecialty provider group with more than 1,500 doctors and advanced practice providers. We're developing the next generation of providers and healthcare professionals through Carle Illinois College of Medicine, the world's first engineering-based medical school, and Methodist College. Carle BroMenn Medical Center, Carle Foundation Hospital, Carle Health Methodist Hospital, Carle Health Proctor Hospital, Carle Health Pekin Hospital, and Carle Hoopeston Regional Health Center hold Magnet designations, the nation's highest honor for nursing care. We offer opportunities in several communities throughout central Illinois with potential for growth and life-long careers at Carle Health. We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. Carle Health participates in E-Verify and may provide the Social Security Administration and, if necessary, the Department of Homeland Security with information from each new employee's Form I-9 to confirm work authorization. For more information: . Compensation and Benefits The compensation range for this position is $18.58per hour - $30.1per hour. This represents a good faith minimum and maximum range for the role at the time of posting by Carle Health. The actual compensation offered a candidate will be dependent on a variety of factors including, but not limited to, the candidate's experience, qualifications, location, training, licenses, shifts worked and compensation model. Carle Health offers a comprehensive benefits package for team members and providers. To learn more visit careers.carlehealth.org/benefits.
09/01/2026
Full time
Overview The Sous Chef will take direction from the Executive Chef to create, implement menus, and concepts. The job of Sous Chef involves significant responsibility, including managing the operations of the kitchen in assistance with the Executive Chef. A Sous Chef must be able to lead other kitchen workers, remain organized, professional, and report vital information to the Executive Chef. If there are times when the Executive Chef is unable to work, the Sous Chef assumes all responsibilities normally assigned to the Executive Chef. Qualifications Certifications: Certified Food Protection Manager (CFPM) within 3 months - Varies; ANSI Accredited Food Handler Training within 30 days - Varies, Education: Associate's Degree: Culinary Arts; Certificate of Completion: Culinary Arts, Work Experience: Relevant Responsibilities Quality Control Supports Executive Chef by managing, planning, and directing food preparation with the kitchen staff to ensure food is prepared properly. Ensures that food that leaves the kitchen is of the highest quality and will make patients and diners happy. Ensures that portions are correct and the food is plated in an attractive manner. Exhibits strong leadership skills by being familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed. Acts as the intermediary between the kitchen and the functions at hand, so strong leadership and communication abilities are a must. Managing kitchen staff Ensures that all kitchen workers are performing at the level required by a professional kitchen. Coaches team members in the moment and supports leadership on investigations. Trains new team members and creating the schedule to ensure adequate staffing for the kitchen. About Us Find it here. Discover the job, the career, the purpose you were meant for. At Carle Health, we're committed to fostering a workplace where every team member feels valued, respected and empowered, where passion and purpose come together to positively impact the lives of our patients and our communities. Find it all at Carle Health. Our nearly 17,000 team members and providers work together to support patient care across central and southeastern Illinois. We've grown to include eight, award-winning hospitals and a multispecialty provider group with more than 1,500 doctors and advanced practice providers. We're developing the next generation of providers and healthcare professionals through Carle Illinois College of Medicine, the world's first engineering-based medical school, and Methodist College. Carle BroMenn Medical Center, Carle Foundation Hospital, Carle Health Methodist Hospital, Carle Health Proctor Hospital, Carle Health Pekin Hospital, and Carle Hoopeston Regional Health Center hold Magnet designations, the nation's highest honor for nursing care. We offer opportunities in several communities throughout central Illinois with potential for growth and life-long careers at Carle Health. We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. Carle Health participates in E-Verify and may provide the Social Security Administration and, if necessary, the Department of Homeland Security with information from each new employee's Form I-9 to confirm work authorization. For more information: . Compensation and Benefits The compensation range for this position is $18.58per hour - $30.1per hour. This represents a good faith minimum and maximum range for the role at the time of posting by Carle Health. The actual compensation offered a candidate will be dependent on a variety of factors including, but not limited to, the candidate's experience, qualifications, location, training, licenses, shifts worked and compensation model. Carle Health offers a comprehensive benefits package for team members and providers. To learn more visit careers.carlehealth.org/benefits.
Description: The Phoenix at Opelika is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI58fb8cccd2c2-9373
09/01/2026
Full time
Description: The Phoenix at Opelika is seeking a Food and Beverage Director to join their team! The Food and Beverage Director reports directly to the Executive Director. PURPOSE Culinary Executive Chef The Food and Beverage Director is responsible for providing overall leadership and management of the dining operations in the community. These responsibilities include but not limited to, procurement, food/dining preparation and service per the Phoenix designated menu program, financial and budgetary management of the food and dining services, labor costs, supervising and training team members on dining services, ensures safe food handling to prevent food borne illness, sanitation of food service areas, accurate record keeping, inventory and rotation of products and regulatory compliance. PRINCIPLE DUTIES AND RESPONSIBILITIES Culinary Executive Chef Resident Care Refers to the Resident Profile and diet orders for every new resident Understands the recognition of resident changes in condition, takes appropriate action Conduct routine cooking demonstration in accordance with Phoenix philosophy of including all elements of wellness into all resident care and services provided Sales Provides assistance to the Community Engagement Director and Executive Director with communicating with prospective residents & family members about Phoenix's philosophy with regard to personalizing services and incorporating all dimensions of Wellness into our care, services and programming provided Partners with the Community Engagement Director and POC to create menu for professional and community events Preparation / Food Service Completion of production sheets one (1) week prior to service Utilizes production worksheets to control quality of foods prepared and completed prior to placing food orders for the next week Adhered to menu and recipes as outlines in Phoenix Menu Program Ensures all food in Bistro and or other common areas is fresh, covered, labeled and dated as applicable Ensure that all meals are prepared to in accordance with Phoenix standards and served on time Requirements: EDUCATION/EXPERIENCE/LICENSURE- CERTIFICATION Culinary Executive Chef Education: Graduate of a culinary institute is preferred Possess current Food Services Sanitation Certificate Possess knowledge of nutrition and therapeutic diets 2 - 3 years' experience as a chef/cook Must have demonstrated Leadership capabilities and able to direct the work of others Knowledge and experience in Assisted Living industry preferred PI58fb8cccd2c2-9373
Job Summary Our Line Cook is a key player in making sure each guest receives their restaurant order promptly and accurately and leaves our store with a smile and a memory of unparalleled service. You'll be part of an amazing team and will help to build guest loyalty through your own shining example. Your first responsibility will be to prepare and season a variety of meats, vegetables, soups and other food items in accordance with prescribed recipes. Job Description Experience Required: 6 months to 1 year Experience Desired: Prior experience in food service or related field Education Desired: No High School diploma required Certification or Licensing Required: Food Safety Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Ensure that food comes out simultaneously, in high quality and in a timely fashion. Understand and demonstrate various cooking methods, ingredients, equipment and procedures. Maintain safety as the top priority in all aspects of your work, for our Team Members, guests, and products. Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors, and stakeholders. Set up and stock stations with all necessary supplies. Prepare food for service (e. g. chopping vegetables, cutting meat or preparing sauces). Cook menu items in cooperation with the rest of the Restaurant Staff. Answer, report and follow Executive Chef's instructions. Clean up kitchen and package or discard leftover food. Know and consistently comply y with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures About Us At Giant Eagle, we believe in nourishing life's moments, big and small, because they matter. We strive to lead the way in quality, service, and everyday value. Most importantly, the compassion, care, and respect our Team Members show to each other and in our communities is what truly sets us apart. Here, you'll find a place to win, grow, and be better together. If you want to make a real impact, belong to a supportive community, and build a meaningful career, we invite you to grow your future with us - because you matter.
09/01/2026
Full time
Job Summary Our Line Cook is a key player in making sure each guest receives their restaurant order promptly and accurately and leaves our store with a smile and a memory of unparalleled service. You'll be part of an amazing team and will help to build guest loyalty through your own shining example. Your first responsibility will be to prepare and season a variety of meats, vegetables, soups and other food items in accordance with prescribed recipes. Job Description Experience Required: 6 months to 1 year Experience Desired: Prior experience in food service or related field Education Desired: No High School diploma required Certification or Licensing Required: Food Safety Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Ensure that food comes out simultaneously, in high quality and in a timely fashion. Understand and demonstrate various cooking methods, ingredients, equipment and procedures. Maintain safety as the top priority in all aspects of your work, for our Team Members, guests, and products. Provide unparalleled guest service, constantly striving to delight and surprise our guests, vendors, and stakeholders. Set up and stock stations with all necessary supplies. Prepare food for service (e. g. chopping vegetables, cutting meat or preparing sauces). Cook menu items in cooperation with the rest of the Restaurant Staff. Answer, report and follow Executive Chef's instructions. Clean up kitchen and package or discard leftover food. Know and consistently comply y with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures About Us At Giant Eagle, we believe in nourishing life's moments, big and small, because they matter. We strive to lead the way in quality, service, and everyday value. Most importantly, the compassion, care, and respect our Team Members show to each other and in our communities is what truly sets us apart. Here, you'll find a place to win, grow, and be better together. If you want to make a real impact, belong to a supportive community, and build a meaningful career, we invite you to grow your future with us - because you matter.
Job Description Salute Hospitality delivers dining solutions for the military. American owned and mission ready, we support service members, families, and base communities each day, with wellness built into everything we do: menus designed for strength, energy, and endurance, from chefs who treat every meal as part of the job. Capability Built. Mission Ready. Here for the Full Journey. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. We are offering relocation for the right candidate. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
09/01/2026
Full time
Job Description Salute Hospitality delivers dining solutions for the military. American owned and mission ready, we support service members, families, and base communities each day, with wellness built into everything we do: menus designed for strength, energy, and endurance, from chefs who treat every meal as part of the job. Capability Built. Mission Ready. Here for the Full Journey. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. We are offering relocation for the right candidate. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.- Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Job Description Job Description Description: The Sous Chef is a key culinary leader responsible for delivering exceptional food experiences that reflect the Family of Silver Oak's commitment to hospitality, craftsmanship, and quality. This position partners closely with the Executive Chef to lead daily culinary operations, mentor the kitchen team, execute world-class winery events, and ensure every guest experience reflects our premium brand standards. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations and culinary execution. KEY RESPONSIBILITIES: Foster a positive, collaborative, high-performing kitchen culture through clear communication, daily pre-service meetings, and accountability to quality and hospitality standards. Onboard, coach and develop culinary team members through ongoing training, feedback and performance management. Plan and lead daily kitchen operations, including prep lists, workflow, production priorities and participation in food preparation. Ensure efficient execution by overseeing cooking techniques, knife skills, seasoning, food preparation and overall culinary quality. Maintain a clean, organized and high-performing kitchen while developing team members through hands-on coaching and leadership. Lead the culinary execution of multi-course lunches, dinners, food and wine pairings, internal meals and large-scale hospitality events. Ensure consistency in recipes, portioning, plating, presentation and final quality while maintaining the Executive Chef's culinary standards. Coordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence. Engage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program. Manage purchasing, receiving and inventory while maintaining established food, labor and operating budgets. Evaluate vendor relationships, inspect deliveries for quality and maintain appropriate inventory, storage and par levels to minimize waste. Support labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences. Partner with the Executive Chef and Landscaping team to plan, maintain and harvest the culinary gardens. Incorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques. Support maintenance of culinary gardens; harvesting, pruning, trellising as needed Partner with Hospitality, Events, Vineyard, Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives. Collaborate with the Executive Chef on menu development, staff scheduling and culinary planning across Family of Silver Oak properties. Welcome guests into the kitchen, participate in event planning meetings and support internal staff events. Ensure compliance with County Health Department regulations, food safety standards and safe chemical handling practices. Maintain an exceptionally clean, organized and inspection-ready kitchen, including food storage, sanitation stations, loading docks, floors and workspaces. Promote a culture of cleanliness, sanitation and safety through daily oversight and accountability. Requirements: QUALIFICATIONS: 8+ years of progressive culinary experience, including at least 3 years in fine dining, luxury hospitality or equivalent high-end culinary environments. Advanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads. Understanding of seasonality, sustainable farming practices, fishing and animal husbandry Working knowledge of wine, food pairing principles, and luxury hospitality. High level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events CA Food Manager Certification preferred. Must be able to work flexible hours including nights and weekends. Ability to speak and describe our cuisine to a small/large group of guests. Valid CA Driver's License and clean DMV record. Ability to drive between multiple winery locations for events. Strong organizational skills. Strong demonstrated leadership and ability to work in a team. PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: Stand on feet for long periods of time. Perform repetitive motion activities. Physically able to occasionally lift 30-50 lbs. Coordinate multiple tasks simultaneously. WORK ENVIRONMENT: Busy and distractive open office/kitchen atmosphere. Kitchen can be hot and slippery. Ability to work with regular distraction. Compensation details: 0 Yearly Salary PIe2340d9ca2fa-6376
09/01/2026
Full time
Job Description Job Description Description: The Sous Chef is a key culinary leader responsible for delivering exceptional food experiences that reflect the Family of Silver Oak's commitment to hospitality, craftsmanship, and quality. This position partners closely with the Executive Chef to lead daily culinary operations, mentor the kitchen team, execute world-class winery events, and ensure every guest experience reflects our premium brand standards. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations and culinary execution. KEY RESPONSIBILITIES: Foster a positive, collaborative, high-performing kitchen culture through clear communication, daily pre-service meetings, and accountability to quality and hospitality standards. Onboard, coach and develop culinary team members through ongoing training, feedback and performance management. Plan and lead daily kitchen operations, including prep lists, workflow, production priorities and participation in food preparation. Ensure efficient execution by overseeing cooking techniques, knife skills, seasoning, food preparation and overall culinary quality. Maintain a clean, organized and high-performing kitchen while developing team members through hands-on coaching and leadership. Lead the culinary execution of multi-course lunches, dinners, food and wine pairings, internal meals and large-scale hospitality events. Ensure consistency in recipes, portioning, plating, presentation and final quality while maintaining the Executive Chef's culinary standards. Coordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence. Engage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program. Manage purchasing, receiving and inventory while maintaining established food, labor and operating budgets. Evaluate vendor relationships, inspect deliveries for quality and maintain appropriate inventory, storage and par levels to minimize waste. Support labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences. Partner with the Executive Chef and Landscaping team to plan, maintain and harvest the culinary gardens. Incorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques. Support maintenance of culinary gardens; harvesting, pruning, trellising as needed Partner with Hospitality, Events, Vineyard, Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives. Collaborate with the Executive Chef on menu development, staff scheduling and culinary planning across Family of Silver Oak properties. Welcome guests into the kitchen, participate in event planning meetings and support internal staff events. Ensure compliance with County Health Department regulations, food safety standards and safe chemical handling practices. Maintain an exceptionally clean, organized and inspection-ready kitchen, including food storage, sanitation stations, loading docks, floors and workspaces. Promote a culture of cleanliness, sanitation and safety through daily oversight and accountability. Requirements: QUALIFICATIONS: 8+ years of progressive culinary experience, including at least 3 years in fine dining, luxury hospitality or equivalent high-end culinary environments. Advanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads. Understanding of seasonality, sustainable farming practices, fishing and animal husbandry Working knowledge of wine, food pairing principles, and luxury hospitality. High level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events CA Food Manager Certification preferred. Must be able to work flexible hours including nights and weekends. Ability to speak and describe our cuisine to a small/large group of guests. Valid CA Driver's License and clean DMV record. Ability to drive between multiple winery locations for events. Strong organizational skills. Strong demonstrated leadership and ability to work in a team. PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: Stand on feet for long periods of time. Perform repetitive motion activities. Physically able to occasionally lift 30-50 lbs. Coordinate multiple tasks simultaneously. WORK ENVIRONMENT: Busy and distractive open office/kitchen atmosphere. Kitchen can be hot and slippery. Ability to work with regular distraction. Compensation details: 0 Yearly Salary PIe2340d9ca2fa-6376
Job Description Job Description Description: PURPOSE/SUMMARY The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards. RESPONSIBILITIES • Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period. • Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs. • Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards. • Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition. • Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities. • Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery. • Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices. • Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership. • Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership. • Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained. • Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage. • Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution. • Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership. Requirements: QUALIFICATIONS • High school diploma required; hospitality, culinary, senior living or food service degree preferred. • Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred. • POS experience required; TOAST experience preferred. • Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership. • Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner. • Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents. • ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation. • Ability to work nights, weekends and holidays as business needs dictate. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend and stoop frequently. • Must be able to lift, carry, push and pull up to 50 lbs. as business needs require. • Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate. Compensation details: 24-27 Hourly Wage PI84ebcf27c0a9-8714
09/01/2026
Full time
Job Description Job Description Description: PURPOSE/SUMMARY The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards. RESPONSIBILITIES • Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period. • Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs. • Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards. • Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition. • Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities. • Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery. • Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices. • Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership. • Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership. • Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained. • Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage. • Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution. • Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership. Requirements: QUALIFICATIONS • High school diploma required; hospitality, culinary, senior living or food service degree preferred. • Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred. • POS experience required; TOAST experience preferred. • Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership. • Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner. • Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents. • ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation. • Ability to work nights, weekends and holidays as business needs dictate. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend and stoop frequently. • Must be able to lift, carry, push and pull up to 50 lbs. as business needs require. • Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate. Compensation details: 24-27 Hourly Wage PI84ebcf27c0a9-8714
Description: PURPOSE/SUMMARY The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards. RESPONSIBILITIES • Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period. • Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs. • Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards. • Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition. • Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities. • Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery. • Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices. • Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership. • Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership. • Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained. • Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage. • Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution. • Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership. Requirements: QUALIFICATIONS • High school diploma required; hospitality, culinary, senior living or food service degree preferred. • Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred. • POS experience required; TOAST experience preferred. • Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership. • Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner. • Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents. • ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation. • Ability to work nights, weekends and holidays as business needs dictate. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend and stoop frequently. • Must be able to lift, carry, push and pull up to 50 lbs. as business needs require. • Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate. Compensation details: 24-27 Hourly Wage PI37889e853eda-8714
08/31/2026
Full time
Description: PURPOSE/SUMMARY The Dining Room Manager EL/IL leads daily front-of-house dining operations for Enriched Living, with primary focus on assisted living dining and additional support for Inspired Living memory care as assigned. This role works closely with the Director of Food & Beverage, Executive Chef, Wellness, Life Enrichment and community leadership to deliver a safe, polished, consistent and resident-centered dining experience that protects dignity, preferences, diet needs and Holbrook hospitality standards. RESPONSIBILITIES • Lead the EL dining room team with visible floor presence, calm leadership, professional communication and clear service expectations before, during and after each meal period. • Support IL memory care dining as assigned, using patience, dignity, cueing support, resident familiarity and a calm hospitality approach appropriate to residents with changing needs. • Anticipate resident needs, learn resident preferences and ensure service consistently meets or exceeds Holbrook hospitality, resident rights and confidentiality standards. • Manage dining room setup, ambiance, table standards, floor cleanliness, service flow, adaptive service needs, station readiness and closing condition. • Conduct pre-shift meetings to review menus, features, allergens, texture-modified needs, diet communication, resident preferences, service assignments, events and operational priorities. • Partner with culinary leadership, Wellness, nursing, Life Enrichment and community leadership to support accurate diet communication, resident accommodations, hospitality programming and service recovery. • Coach, train and hold servers, food runners and support staff accountable to service standards, side work, attendance, grooming, resident dignity, communication and safe dining practices. • Use TOAST and service tools where applicable to support accurate orders, resident charges, meal tracking, revenue capture, issue resolution and timely communication with leadership. • Monitor ICON dining feedback, resident comments, food committee feedback and family concerns when assigned; communicate trends and corrective action to leadership. • Partner with culinary leadership to ensure menu knowledge, proper timing, allergy awareness, tray/table accuracy, plate presentation, temperature standards and diet-sensitive service are maintained. • Assist with schedules, onboarding, training checklists, payroll review, inventory, ordering, dining supplies and operating checklists as assigned by the Director of Food & Beverage. • Support resident functions, family meals, holiday meals, special programming, food committee needs and community events with organized planning and polished execution. • Address resident, family and guest concerns quickly and professionally; document and escalate recurring, serious, care-related or compliance-related concerns to leadership. Requirements: QUALIFICATIONS • High school diploma required; hospitality, culinary, senior living or food service degree preferred. • Minimum 2 years of restaurant, hotel, club, senior living, healthcare dining or hospitality service experience required; supervisory experience preferred. • POS experience required; TOAST experience preferred. • Strong professional communication skills with residents, families, guests, employees, Wellness partners and leadership. • Ability to coach, train, schedule, delegate and hold a team accountable in a constructive, resident-centered manner. • Strong attention to detail, service recovery skills, time management, follow-through and sensitivity to the needs of assisted living and memory care residents. • ServSafe, Food Handler and/or alcohol service certification preferred or required by local regulation. • Ability to work nights, weekends and holidays as business needs dictate. COMPETENCIES • Building Trust • Collaboration • Communication • Delivering Results • Problem Solving • Taking Initiative • Service to Others / Resident and Guest Focus • Personal Accountability PHYSICAL DEMANDS/REQUIREMENTS • Must be able to walk, sit, stand, reach, bend and stoop frequently. • Must be able to lift, carry, push and pull up to 50 lbs. as business needs require. • Must be able to work flexible schedules, including days, evenings, weekends, holidays and special events as business needs dictate. Compensation details: 24-27 Hourly Wage PI37889e853eda-8714
Job Description Job Description Director of Finance Director of Finance South Pittsburg, TN (hybrid) ABOUT LODGE CAST IRON We got our start over 125 years ago when Joseph Lodge founded the Blacklock Foundry in South Pittsburg, TN. His scrappy, hardworking spirit continues to lead us today. As a team, we believe cast iron is for everyone. We're dedicated to manufacturing American-made cookware that we're proud to use in our very own homes and excited to bring to kitchens, backyards, and campfires around the world. Day in and day out, we work together to stay safe, have fun, and be better than we were the day before. WHAT FIRES US UP? By now, you may have caught on to the fact that we're serious about spreading the joys of cast iron. And while we're always on the lookout for ways to innovate, we believe in the adage: If it ain't broke, don't fix it. That's why we stand by a simple recipe of just iron and oil (no forever chemicals, since forever!). It's also why we're passionate about keeping our campus in our hometown of South Pittsburg, Tennessee, providing great jobs to our community. As we bring our cookware to the next generation of cast iron chefs, we're looking for people to help us stay true to our roots every step of the way. Does that sound like something you can get behind? A DAY IN THE LIFE Lodge is building a Finance organization that does more than report results; we want the Finance team to collaboratively improve decisions, test assumptions with colleagues, strengthen financial discipline, and support our collective efforts to to connect strategy to action. The Director of Finance will be critical to that evolution as they own FP&A, Commercial Finance, and Operations Finance with broad exposure across a consumer-products business, major retail and digital channels, and a vertically integrated manufacturing operation. This role is for a Finance leader who wants to build. Build stronger people. Build better decision processes. Build deeper commercial and operational partnerships. And help build the next chapter of a company that has been making products in South Pittsburg since 1896. RESPONSIBILITIES:Financial Planning & Enterprise Performance Lead the annual budget, quarterly forecasting, and long-range financial planning processes. Lead monthly performance analysis, including business drivers, risks, opportunities, and forward-looking recommendations. Support executive and Board financial materials with clear commentary, analysis, and business context. Build financial models, scenario analysis, and decision frameworks that improve resource allocation. Commercial Finance & Business Partnership Serve as a trusted finance partner to Sales and other commercial leaders. Provide insight into customer, channel, product, and promotional profitability across major retail, digital, and direct-to-consumer channels. Partner with teams supporting major national retailers, digital marketplaces, sporting goods, hardware, and other strategic channels. Support pricing, promotions, product innovation, commercialization, and other commercial investment decisions. Operations Finance Lead and develop Operations Finance and provide strong partnership to manufacturing and supply chain leaders. Build visibility into manufacturing economics, labor, overhead, productivity, capacity, cost drivers, standards, and variances. Provide financial analysis for capital investments, automation, productivity initiatives, and make-versus-buy decisions. Ensure operational plans and S&OP outputs are appropriately reflected in financial forecasts and business planning. Leadership, Talent & Finance Evolution Lead, coach, and develop Finance team members while building a culture of ownership, curiosity, collaboration, continuous improvement, and constructive dialogue. Continue elevating Finance from reporting results to proactively influencing decisions and improving financial acumen across Lodge. Partner with IT & Technology to expand self-service analytics, trusted data, automation, and AI-enabled decision support. Improve Finance processes to increase speed, quality, scalability, and insight. REQUIREMENTS: Bachelor's degree in Accounting, Finance or related field 10+ years of progressive Finance experience with meaningful people-leadership responsibility Strong FP&A, budgeting, forecasting, financial modeling, and business-partnering foundation Experience supporting a consumer-products business and large national retailers and/or eCommerce marketplaces Meaningful exposure to manufacturing finance and the economics of a manufacturing operation Strong executive communication and financial storytelling skills A collaborative thought partner who can pressure-test assumptions, bring an independent financial perspective, and strengthen decisions while building trusted relationships A hands-on, low-ego leader who develops people and is comfortable moving between strategy and execution Experience in manufacturing or tangible consumer products, highly preferred EMPLOYEE BENEFITS: Competitive Pay Generous Paid Time Off Insurance Benefits (Medical, Dental, Vision, Prescription, Life, and Short-Term Disability) On-Site Clinic and Fitness Center 401K Match and Deferred Profit-Sharing Program Quarterly Profit Sharing Employee Assistance Program Scholarship Opportunity and Tuition Reimbursement Employee Discount at Lodge Factory Store and Big Bad Breakfast Safety, Holiday, and Celebration Events EQUAL OPPORTUNITY EMPLOYER Lodge Manufacturing does not discriminate based on race, color, creed, national or ethnic origin, gender, religion, disability, age, political affiliation or belief, veteran status, or citizenship status (except in those special circumstances permitted or mandated by law). PId759d87958ef-3175
08/31/2026
Full time
Job Description Job Description Director of Finance Director of Finance South Pittsburg, TN (hybrid) ABOUT LODGE CAST IRON We got our start over 125 years ago when Joseph Lodge founded the Blacklock Foundry in South Pittsburg, TN. His scrappy, hardworking spirit continues to lead us today. As a team, we believe cast iron is for everyone. We're dedicated to manufacturing American-made cookware that we're proud to use in our very own homes and excited to bring to kitchens, backyards, and campfires around the world. Day in and day out, we work together to stay safe, have fun, and be better than we were the day before. WHAT FIRES US UP? By now, you may have caught on to the fact that we're serious about spreading the joys of cast iron. And while we're always on the lookout for ways to innovate, we believe in the adage: If it ain't broke, don't fix it. That's why we stand by a simple recipe of just iron and oil (no forever chemicals, since forever!). It's also why we're passionate about keeping our campus in our hometown of South Pittsburg, Tennessee, providing great jobs to our community. As we bring our cookware to the next generation of cast iron chefs, we're looking for people to help us stay true to our roots every step of the way. Does that sound like something you can get behind? A DAY IN THE LIFE Lodge is building a Finance organization that does more than report results; we want the Finance team to collaboratively improve decisions, test assumptions with colleagues, strengthen financial discipline, and support our collective efforts to to connect strategy to action. The Director of Finance will be critical to that evolution as they own FP&A, Commercial Finance, and Operations Finance with broad exposure across a consumer-products business, major retail and digital channels, and a vertically integrated manufacturing operation. This role is for a Finance leader who wants to build. Build stronger people. Build better decision processes. Build deeper commercial and operational partnerships. And help build the next chapter of a company that has been making products in South Pittsburg since 1896. RESPONSIBILITIES:Financial Planning & Enterprise Performance Lead the annual budget, quarterly forecasting, and long-range financial planning processes. Lead monthly performance analysis, including business drivers, risks, opportunities, and forward-looking recommendations. Support executive and Board financial materials with clear commentary, analysis, and business context. Build financial models, scenario analysis, and decision frameworks that improve resource allocation. Commercial Finance & Business Partnership Serve as a trusted finance partner to Sales and other commercial leaders. Provide insight into customer, channel, product, and promotional profitability across major retail, digital, and direct-to-consumer channels. Partner with teams supporting major national retailers, digital marketplaces, sporting goods, hardware, and other strategic channels. Support pricing, promotions, product innovation, commercialization, and other commercial investment decisions. Operations Finance Lead and develop Operations Finance and provide strong partnership to manufacturing and supply chain leaders. Build visibility into manufacturing economics, labor, overhead, productivity, capacity, cost drivers, standards, and variances. Provide financial analysis for capital investments, automation, productivity initiatives, and make-versus-buy decisions. Ensure operational plans and S&OP outputs are appropriately reflected in financial forecasts and business planning. Leadership, Talent & Finance Evolution Lead, coach, and develop Finance team members while building a culture of ownership, curiosity, collaboration, continuous improvement, and constructive dialogue. Continue elevating Finance from reporting results to proactively influencing decisions and improving financial acumen across Lodge. Partner with IT & Technology to expand self-service analytics, trusted data, automation, and AI-enabled decision support. Improve Finance processes to increase speed, quality, scalability, and insight. REQUIREMENTS: Bachelor's degree in Accounting, Finance or related field 10+ years of progressive Finance experience with meaningful people-leadership responsibility Strong FP&A, budgeting, forecasting, financial modeling, and business-partnering foundation Experience supporting a consumer-products business and large national retailers and/or eCommerce marketplaces Meaningful exposure to manufacturing finance and the economics of a manufacturing operation Strong executive communication and financial storytelling skills A collaborative thought partner who can pressure-test assumptions, bring an independent financial perspective, and strengthen decisions while building trusted relationships A hands-on, low-ego leader who develops people and is comfortable moving between strategy and execution Experience in manufacturing or tangible consumer products, highly preferred EMPLOYEE BENEFITS: Competitive Pay Generous Paid Time Off Insurance Benefits (Medical, Dental, Vision, Prescription, Life, and Short-Term Disability) On-Site Clinic and Fitness Center 401K Match and Deferred Profit-Sharing Program Quarterly Profit Sharing Employee Assistance Program Scholarship Opportunity and Tuition Reimbursement Employee Discount at Lodge Factory Store and Big Bad Breakfast Safety, Holiday, and Celebration Events EQUAL OPPORTUNITY EMPLOYER Lodge Manufacturing does not discriminate based on race, color, creed, national or ethnic origin, gender, religion, disability, age, political affiliation or belief, veteran status, or citizenship status (except in those special circumstances permitted or mandated by law). PId759d87958ef-3175
Director of Finance Director of Finance South Pittsburg, TN (hybrid) ABOUT LODGE CAST IRON We got our start over 125 years ago when Joseph Lodge founded the Blacklock Foundry in South Pittsburg, TN. His scrappy, hardworking spirit continues to lead us today. As a team, we believe cast iron is for everyone. We're dedicated to manufacturing American-made cookware that we're proud to use in our very own homes and excited to bring to kitchens, backyards, and campfires around the world. Day in and day out, we work together to stay safe, have fun, and be better than we were the day before. WHAT FIRES US UP? By now, you may have caught on to the fact that we're serious about spreading the joys of cast iron. And while we're always on the lookout for ways to innovate, we believe in the adage: If it ain't broke, don't fix it. That's why we stand by a simple recipe of just iron and oil (no forever chemicals, since forever!). It's also why we're passionate about keeping our campus in our hometown of South Pittsburg, Tennessee, providing great jobs to our community. As we bring our cookware to the next generation of cast iron chefs, we're looking for people to help us stay true to our roots every step of the way. Does that sound like something you can get behind? A DAY IN THE LIFE Lodge is building a Finance organization that does more than report results; we want the Finance team to collaboratively improve decisions, test assumptions with colleagues, strengthen financial discipline, and support our collective efforts to to connect strategy to action. The Director of Finance will be critical to that evolution as they own FP&A, Commercial Finance, and Operations Finance with broad exposure across a consumer-products business, major retail and digital channels, and a vertically integrated manufacturing operation. This role is for a Finance leader who wants to build. Build stronger people. Build better decision processes. Build deeper commercial and operational partnerships. And help build the next chapter of a company that has been making products in South Pittsburg since 1896. RESPONSIBILITIES: Financial Planning & Enterprise Performance Lead the annual budget, quarterly forecasting, and long-range financial planning processes. Lead monthly performance analysis, including business drivers, risks, opportunities, and forward-looking recommendations. Support executive and Board financial materials with clear commentary, analysis, and business context. Build financial models, scenario analysis, and decision frameworks that improve resource allocation. Commercial Finance & Business Partnership Serve as a trusted finance partner to Sales and other commercial leaders. Provide insight into customer, channel, product, and promotional profitability across major retail, digital, and direct-to-consumer channels. Partner with teams supporting major national retailers, digital marketplaces, sporting goods, hardware, and other strategic channels. Support pricing, promotions, product innovation, commercialization, and other commercial investment decisions. Operations Finance Lead and develop Operations Finance and provide strong partnership to manufacturing and supply chain leaders. Build visibility into manufacturing economics, labor, overhead, productivity, capacity, cost drivers, standards, and variances. Provide financial analysis for capital investments, automation, productivity initiatives, and make-versus-buy decisions. Ensure operational plans and S&OP outputs are appropriately reflected in financial forecasts and business planning. Leadership, Talent & Finance Evolution Lead, coach, and develop Finance team members while building a culture of ownership, curiosity, collaboration, continuous improvement, and constructive dialogue. Continue elevating Finance from reporting results to proactively influencing decisions and improving financial acumen across Lodge. Partner with IT & Technology to expand self-service analytics, trusted data, automation, and AI-enabled decision support. Improve Finance processes to increase speed, quality, scalability, and insight. REQUIREMENTS: Bachelor's degree in Accounting, Finance or related field 10+ years of progressive Finance experience with meaningful people-leadership responsibility Strong FP&A, budgeting, forecasting, financial modeling, and business-partnering foundation Experience supporting a consumer-products business and large national retailers and/or eCommerce marketplaces Meaningful exposure to manufacturing finance and the economics of a manufacturing operation Strong executive communication and financial storytelling skills A collaborative thought partner who can pressure-test assumptions, bring an independent financial perspective, and strengthen decisions while building trusted relationships A hands-on, low-ego leader who develops people and is comfortable moving between strategy and execution Experience in manufacturing or tangible consumer products, highly preferred EMPLOYEE BENEFITS: Competitive Pay Generous Paid Time Off Insurance Benefits (Medical, Dental, Vision, Prescription, Life, and Short-Term Disability) On-Site Clinic and Fitness Center 401K Match and Deferred Profit-Sharing Program Quarterly Profit Sharing Employee Assistance Program Scholarship Opportunity and Tuition Reimbursement Employee Discount at Lodge Factory Store and Big Bad Breakfast Safety, Holiday, and Celebration Events EQUAL OPPORTUNITY EMPLOYER Lodge Manufacturing does not discriminate based on race, color, creed, national or ethnic origin, gender, religion, disability, age, political affiliation or belief, veteran status, or citizenship status (except in those special circumstances permitted or mandated by law). PIbf0f1ce42a0e-3175
08/30/2026
Full time
Director of Finance Director of Finance South Pittsburg, TN (hybrid) ABOUT LODGE CAST IRON We got our start over 125 years ago when Joseph Lodge founded the Blacklock Foundry in South Pittsburg, TN. His scrappy, hardworking spirit continues to lead us today. As a team, we believe cast iron is for everyone. We're dedicated to manufacturing American-made cookware that we're proud to use in our very own homes and excited to bring to kitchens, backyards, and campfires around the world. Day in and day out, we work together to stay safe, have fun, and be better than we were the day before. WHAT FIRES US UP? By now, you may have caught on to the fact that we're serious about spreading the joys of cast iron. And while we're always on the lookout for ways to innovate, we believe in the adage: If it ain't broke, don't fix it. That's why we stand by a simple recipe of just iron and oil (no forever chemicals, since forever!). It's also why we're passionate about keeping our campus in our hometown of South Pittsburg, Tennessee, providing great jobs to our community. As we bring our cookware to the next generation of cast iron chefs, we're looking for people to help us stay true to our roots every step of the way. Does that sound like something you can get behind? A DAY IN THE LIFE Lodge is building a Finance organization that does more than report results; we want the Finance team to collaboratively improve decisions, test assumptions with colleagues, strengthen financial discipline, and support our collective efforts to to connect strategy to action. The Director of Finance will be critical to that evolution as they own FP&A, Commercial Finance, and Operations Finance with broad exposure across a consumer-products business, major retail and digital channels, and a vertically integrated manufacturing operation. This role is for a Finance leader who wants to build. Build stronger people. Build better decision processes. Build deeper commercial and operational partnerships. And help build the next chapter of a company that has been making products in South Pittsburg since 1896. RESPONSIBILITIES: Financial Planning & Enterprise Performance Lead the annual budget, quarterly forecasting, and long-range financial planning processes. Lead monthly performance analysis, including business drivers, risks, opportunities, and forward-looking recommendations. Support executive and Board financial materials with clear commentary, analysis, and business context. Build financial models, scenario analysis, and decision frameworks that improve resource allocation. Commercial Finance & Business Partnership Serve as a trusted finance partner to Sales and other commercial leaders. Provide insight into customer, channel, product, and promotional profitability across major retail, digital, and direct-to-consumer channels. Partner with teams supporting major national retailers, digital marketplaces, sporting goods, hardware, and other strategic channels. Support pricing, promotions, product innovation, commercialization, and other commercial investment decisions. Operations Finance Lead and develop Operations Finance and provide strong partnership to manufacturing and supply chain leaders. Build visibility into manufacturing economics, labor, overhead, productivity, capacity, cost drivers, standards, and variances. Provide financial analysis for capital investments, automation, productivity initiatives, and make-versus-buy decisions. Ensure operational plans and S&OP outputs are appropriately reflected in financial forecasts and business planning. Leadership, Talent & Finance Evolution Lead, coach, and develop Finance team members while building a culture of ownership, curiosity, collaboration, continuous improvement, and constructive dialogue. Continue elevating Finance from reporting results to proactively influencing decisions and improving financial acumen across Lodge. Partner with IT & Technology to expand self-service analytics, trusted data, automation, and AI-enabled decision support. Improve Finance processes to increase speed, quality, scalability, and insight. REQUIREMENTS: Bachelor's degree in Accounting, Finance or related field 10+ years of progressive Finance experience with meaningful people-leadership responsibility Strong FP&A, budgeting, forecasting, financial modeling, and business-partnering foundation Experience supporting a consumer-products business and large national retailers and/or eCommerce marketplaces Meaningful exposure to manufacturing finance and the economics of a manufacturing operation Strong executive communication and financial storytelling skills A collaborative thought partner who can pressure-test assumptions, bring an independent financial perspective, and strengthen decisions while building trusted relationships A hands-on, low-ego leader who develops people and is comfortable moving between strategy and execution Experience in manufacturing or tangible consumer products, highly preferred EMPLOYEE BENEFITS: Competitive Pay Generous Paid Time Off Insurance Benefits (Medical, Dental, Vision, Prescription, Life, and Short-Term Disability) On-Site Clinic and Fitness Center 401K Match and Deferred Profit-Sharing Program Quarterly Profit Sharing Employee Assistance Program Scholarship Opportunity and Tuition Reimbursement Employee Discount at Lodge Factory Store and Big Bad Breakfast Safety, Holiday, and Celebration Events EQUAL OPPORTUNITY EMPLOYER Lodge Manufacturing does not discriminate based on race, color, creed, national or ethnic origin, gender, religion, disability, age, political affiliation or belief, veteran status, or citizenship status (except in those special circumstances permitted or mandated by law). PIbf0f1ce42a0e-3175
Olde Mecklenburg Brewery LLC
Charlotte, North Carolina
Job Description Job Description SOUS CHEF - The Olde Mecklenburg BreweryHelp lead the kitchen at Charlotte's iconic biergarten. Reports to: Executive Chef Location: Ballantyne, Charlotte, NC Type: Salaried, full-time If you want to be a key player in a high-volume scratch kitchen inside one of the most iconic craft beer destinations in the South, this is your shot. OMB is looking for a Sous Chef who wants to grow - someone who'll be the Executive Chef's right hand and a driving force behind the culinary team. You'll help lead the line, hold the standard, and feed a packed house of Charlotte regulars who come for the beer and stay for the food. We have openings for one Sous Chef at each of our locations: the original LoSo destination and our newer, expansive Ballantyne home. About OMB Founded in 2009, The Olde Mecklenburg Brewery brews exclusively to the German Purity Law of 1516- Reinheitsgebot -meaning every beer is made with just four ingredients: water, barley, hops, and yeast. That obsession with doing things the right way runs through everything we make, including what comes out of the kitchen. Our Ballantyne location opened in 2024. It is a two-story, 14,000-square-foot restaurant and biergarten that has quickly become a cornerstone gathering place for the community. While our beer is distributed across North Carolina, our kitchens are where Charlotte actually comes together. Your role Reporting to the Executive Chef, you'll be a critical part of culinary management - supporting the team's leadership, mentoring the line, and making sure every plate lives up to the OMB name. That means: Providing professional leadership and direction to the culinary crew alongside the Executive Chef Holding the line on recipes, prep, plating, and presentation so quality never slips Helping coach, develop, and review staff - and supporting the hiring and training of new cooks Keeping a clean, safe, organized kitchen where every station is stocked, labeled, temped, and dialed in Stepping in as expeditor when service gets loud and keeping the team composed under pressure Partnering with the Executive Chef on daily line-ups, staffing levels, and the rhythm of each shift Working with the Service Team on smooth opens and closes Supporting performance reviews and, when needed, tougher personnel calls Knowing and enforcing every safety and emergency procedure, no exceptions What you bring A culinary degree, or 3+ years of training in a high-volume kitchen ServSafe certified (or willing to certify within a year) Strong leadership instincts - you know how to work with a diverse crew and bring out their best Excellent volume cooking, plating, and organizational skills, with composure during the rush Strong communication and listening skills, and a genuinely positive attitude Comfort with Microsoft Word, Excel, and culinary reporting software Flexibility to work weekends and holidays, and the ability to lift up to 50 lbs A real interest in craft beer (we'll keep you well supplied) A commitment to OMB's six core values What's in it for you Free beer stipend for OMB staff Health coverage: medical, dental, and vision 401(k) with company match Employer-paid long-term disability insurance Paid time off Employee discounts on food, beer, and merch Our core values Dedication to quality, no shortcuts. Integrity - do the right thing. Service-minded. A point of pride in the community. Lead, don't follow. Team. All candidates must pass a pre-employment / post-offer background check. Applications are reviewed regularly for both locations; if we'd like to move forward, HR will reach out by phone or email. Positions are posted and maintained on an ongoing basis - if you haven't heard from HR, we may not have an opening right now but may contact you about a future one. OMB participates in E-Verify. OMB is an equal opportunity employer that hires based on job-related qualifications and abilities. The Olde Mecklenburg Brewery • Charlotte, NC • Since 2009 Compensation details: 0 Yearly Salary PI93d9e2cbf5-
08/29/2026
Full time
Job Description Job Description SOUS CHEF - The Olde Mecklenburg BreweryHelp lead the kitchen at Charlotte's iconic biergarten. Reports to: Executive Chef Location: Ballantyne, Charlotte, NC Type: Salaried, full-time If you want to be a key player in a high-volume scratch kitchen inside one of the most iconic craft beer destinations in the South, this is your shot. OMB is looking for a Sous Chef who wants to grow - someone who'll be the Executive Chef's right hand and a driving force behind the culinary team. You'll help lead the line, hold the standard, and feed a packed house of Charlotte regulars who come for the beer and stay for the food. We have openings for one Sous Chef at each of our locations: the original LoSo destination and our newer, expansive Ballantyne home. About OMB Founded in 2009, The Olde Mecklenburg Brewery brews exclusively to the German Purity Law of 1516- Reinheitsgebot -meaning every beer is made with just four ingredients: water, barley, hops, and yeast. That obsession with doing things the right way runs through everything we make, including what comes out of the kitchen. Our Ballantyne location opened in 2024. It is a two-story, 14,000-square-foot restaurant and biergarten that has quickly become a cornerstone gathering place for the community. While our beer is distributed across North Carolina, our kitchens are where Charlotte actually comes together. Your role Reporting to the Executive Chef, you'll be a critical part of culinary management - supporting the team's leadership, mentoring the line, and making sure every plate lives up to the OMB name. That means: Providing professional leadership and direction to the culinary crew alongside the Executive Chef Holding the line on recipes, prep, plating, and presentation so quality never slips Helping coach, develop, and review staff - and supporting the hiring and training of new cooks Keeping a clean, safe, organized kitchen where every station is stocked, labeled, temped, and dialed in Stepping in as expeditor when service gets loud and keeping the team composed under pressure Partnering with the Executive Chef on daily line-ups, staffing levels, and the rhythm of each shift Working with the Service Team on smooth opens and closes Supporting performance reviews and, when needed, tougher personnel calls Knowing and enforcing every safety and emergency procedure, no exceptions What you bring A culinary degree, or 3+ years of training in a high-volume kitchen ServSafe certified (or willing to certify within a year) Strong leadership instincts - you know how to work with a diverse crew and bring out their best Excellent volume cooking, plating, and organizational skills, with composure during the rush Strong communication and listening skills, and a genuinely positive attitude Comfort with Microsoft Word, Excel, and culinary reporting software Flexibility to work weekends and holidays, and the ability to lift up to 50 lbs A real interest in craft beer (we'll keep you well supplied) A commitment to OMB's six core values What's in it for you Free beer stipend for OMB staff Health coverage: medical, dental, and vision 401(k) with company match Employer-paid long-term disability insurance Paid time off Employee discounts on food, beer, and merch Our core values Dedication to quality, no shortcuts. Integrity - do the right thing. Service-minded. A point of pride in the community. Lead, don't follow. Team. All candidates must pass a pre-employment / post-offer background check. Applications are reviewed regularly for both locations; if we'd like to move forward, HR will reach out by phone or email. Positions are posted and maintained on an ongoing basis - if you haven't heard from HR, we may not have an opening right now but may contact you about a future one. OMB participates in E-Verify. OMB is an equal opportunity employer that hires based on job-related qualifications and abilities. The Olde Mecklenburg Brewery • Charlotte, NC • Since 2009 Compensation details: 0 Yearly Salary PI93d9e2cbf5-
Job Description Job Description Description: The Sous Chef is a key culinary leader responsible for delivering exceptional food experiences that reflect the Family of Silver Oak's commitment to hospitality, craftsmanship, and quality. This position partners closely with the Executive Chef to lead daily culinary operations, mentor the kitchen team, execute world-class winery events, and ensure every guest experience reflects our premium brand standards. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations and culinary execution. KEY RESPONSIBILITIES: Foster a positive, collaborative, high-performing kitchen culture through clear communication, daily pre-service meetings, and accountability to quality and hospitality standards. Onboard, coach and develop culinary team members through ongoing training, feedback and performance management. Plan and lead daily kitchen operations, including prep lists, workflow, production priorities and participation in food preparation. Ensure efficient execution by overseeing cooking techniques, knife skills, seasoning, food preparation and overall culinary quality. Maintain a clean, organized and high-performing kitchen while developing team members through hands-on coaching and leadership. Lead the culinary execution of multi-course lunches, dinners, food and wine pairings, internal meals and large-scale hospitality events. Ensure consistency in recipes, portioning, plating, presentation and final quality while maintaining the Executive Chef's culinary standards. Coordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence. Engage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program. Manage purchasing, receiving and inventory while maintaining established food, labor and operating budgets. Evaluate vendor relationships, inspect deliveries for quality and maintain appropriate inventory, storage and par levels to minimize waste. Support labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences. Partner with the Executive Chef and Landscaping team to plan, maintain and harvest the culinary gardens. Incorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques. Support maintenance of culinary gardens; harvesting, pruning, trellising as needed Partner with Hospitality, Events, Vineyard, Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives. Collaborate with the Executive Chef on menu development, staff scheduling and culinary planning across Family of Silver Oak properties. Welcome guests into the kitchen, participate in event planning meetings and support internal staff events. Ensure compliance with County Health Department regulations, food safety standards and safe chemical handling practices. Maintain an exceptionally clean, organized and inspection-ready kitchen, including food storage, sanitation stations, loading docks, floors and workspaces. Promote a culture of cleanliness, sanitation and safety through daily oversight and accountability. Requirements: QUALIFICATIONS: 8+ years of progressive culinary experience, including at least 3 years in fine dining, luxury hospitality or equivalent high-end culinary environments. Advanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads. Understanding of seasonality, sustainable farming practices, fishing and animal husbandry Working knowledge of wine, food pairing principles, and luxury hospitality. High level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events CA Food Manager Certification preferred. Must be able to work flexible hours including nights and weekends. Ability to speak and describe our cuisine to a small/large group of guests. Valid CA Driver's License and clean DMV record. Ability to drive between multiple winery locations for events. Strong organizational skills. Strong demonstrated leadership and ability to work in a team. PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: Stand on feet for long periods of time. Perform repetitive motion activities. Physically able to occasionally lift 30-50 lbs. Coordinate multiple tasks simultaneously. WORK ENVIRONMENT: Busy and distractive open office/kitchen atmosphere. Kitchen can be hot and slippery. Ability to work with regular distraction. Compensation details: 0 Yearly Salary PIe2340d9ca2fa-6376
08/29/2026
Full time
Job Description Job Description Description: The Sous Chef is a key culinary leader responsible for delivering exceptional food experiences that reflect the Family of Silver Oak's commitment to hospitality, craftsmanship, and quality. This position partners closely with the Executive Chef to lead daily culinary operations, mentor the kitchen team, execute world-class winery events, and ensure every guest experience reflects our premium brand standards. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations and culinary execution. KEY RESPONSIBILITIES: Foster a positive, collaborative, high-performing kitchen culture through clear communication, daily pre-service meetings, and accountability to quality and hospitality standards. Onboard, coach and develop culinary team members through ongoing training, feedback and performance management. Plan and lead daily kitchen operations, including prep lists, workflow, production priorities and participation in food preparation. Ensure efficient execution by overseeing cooking techniques, knife skills, seasoning, food preparation and overall culinary quality. Maintain a clean, organized and high-performing kitchen while developing team members through hands-on coaching and leadership. Lead the culinary execution of multi-course lunches, dinners, food and wine pairings, internal meals and large-scale hospitality events. Ensure consistency in recipes, portioning, plating, presentation and final quality while maintaining the Executive Chef's culinary standards. Coordinate kitchen team responsibilities to ensure seamless event execution and independently lead events in the Executive Chef's absence. Engage with guests during dining experiences by presenting menu concepts and representing the Family of Silver Oak culinary program. Manage purchasing, receiving and inventory while maintaining established food, labor and operating budgets. Evaluate vendor relationships, inspect deliveries for quality and maintain appropriate inventory, storage and par levels to minimize waste. Support labor scheduling and staffing decisions to balance operational efficiency with exceptional guest experiences. Partner with the Executive Chef and Landscaping team to plan, maintain and harvest the culinary gardens. Incorporate seasonal estate-grown produce into menus while maximizing utilization through preservation techniques. Support maintenance of culinary gardens; harvesting, pruning, trellising as needed Partner with Hospitality, Events, Vineyard, Facilities and Winemaking teams to deliver exceptional guest experiences and support company-wide initiatives. Collaborate with the Executive Chef on menu development, staff scheduling and culinary planning across Family of Silver Oak properties. Welcome guests into the kitchen, participate in event planning meetings and support internal staff events. Ensure compliance with County Health Department regulations, food safety standards and safe chemical handling practices. Maintain an exceptionally clean, organized and inspection-ready kitchen, including food storage, sanitation stations, loading docks, floors and workspaces. Promote a culture of cleanliness, sanitation and safety through daily oversight and accountability. Requirements: QUALIFICATIONS: 8+ years of progressive culinary experience, including at least 3 years in fine dining, luxury hospitality or equivalent high-end culinary environments. Advanced knowledge of all kitchen areas including prep, pantry, contemporary cooking methods, pastries and breads. Understanding of seasonality, sustainable farming practices, fishing and animal husbandry Working knowledge of wine, food pairing principles, and luxury hospitality. High level of attention to detail to ensure food production runs seamlessly to properly execute on high luxury events CA Food Manager Certification preferred. Must be able to work flexible hours including nights and weekends. Ability to speak and describe our cuisine to a small/large group of guests. Valid CA Driver's License and clean DMV record. Ability to drive between multiple winery locations for events. Strong organizational skills. Strong demonstrated leadership and ability to work in a team. PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: Stand on feet for long periods of time. Perform repetitive motion activities. Physically able to occasionally lift 30-50 lbs. Coordinate multiple tasks simultaneously. WORK ENVIRONMENT: Busy and distractive open office/kitchen atmosphere. Kitchen can be hot and slippery. Ability to work with regular distraction. Compensation details: 0 Yearly Salary PIe2340d9ca2fa-6376
Rehoboth Beach Country Club
Rehoboth Beach, Delaware
Description: Rehoboth Beach Country Club is seeking an experienced and talented Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef plays an important role in overseeing daily kitchen operations and delivering consistently high-quality dining experiences for our members and their guests. This position offers the opportunity to contribute to à la carte dining, weddings, golf events, banquets, and special events , while also helping lead, train, and develop a strong culinary team. Position: Sous Chef Reports to: Executive Chef Location: Rehoboth Beach Country Club Rehoboth Beach, DE Salary: $68,000-$72,000 annually Schedule: varies by season and business volumes, nights, weekends and holidays are required About Us At RBCC, our employees are known as the Talon Tribe . We are a team of hospitality professionals who work together to create welcoming, memorable experiences for our members and guests. Our culture is guided by five core values: Tribework • Respect • Integrity • Innovation • Inclusion We value professionalism, teamwork, and taking pride in the work we do. What You'll Do The Sous Chef will support the Executive Chef in managing culinary operations and maintaining high standards for food quality, service, and team performance. Responsibilities include: Assist with the day-to-day management of culinary operations, including supervising staff, assigning tasks, and maintaining kitchen standards. Lead by example and promote a professional, respectful, and collaborative kitchen environment. Assist with training and developing culinary team members in cooking techniques, recipes, food safety, and kitchen procedures. Support the development and execution of à la carte, banquet, and special event menus. Contribute ideas for new dishes and improvements to existing menus. Oversee banquet culinary operations for weddings, golf outings, formal dinners, and other club events. Ensure dishes leaving the kitchen meet established standards for quality, flavor, presentation, and consistency. Coordinate with the Executive Chef, Event Manager, and Food & Beverage leadership to ensure smooth execution of events. Monitor food preparation and quality throughout service and events. Manage proper product preparation, storage, rotation, and inventory practices to minimize waste. Communicate clearly and professionally with culinary staff and other departments. Troubleshoot operational issues during service and communicate with management as needed. Maintain clean, organized, and safe kitchen and storage areas. Ensure culinary staff remain productive and prepared during slower periods. What We're Looking For The successful candidate will be an experienced culinary professional who is comfortable leading a team and working in a fast-paced, high-volume environment. Qualifications include: 5+ years of progressive culinary experience, with supervisory or leadership experience preferred. Strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations. Experience working in both à la carte and banquet environments. Strong leadership, communication, and interpersonal skills. Ability to train, coach, and develop culinary team members. Strong organizational and problem-solving skills. Ability to manage multiple priorities and meet deadlines. Commitment to food quality, safety, sanitation, and consistency. Ability to remain flexible and solutions-oriented during busy service and special events. High school diploma or equivalent required; an associate degree or formal culinary training is preferred. Willingness to learn and adapt to new responsibilities and culinary techniques. Our benefits include: Medical, dental, and vision insurance 401(k) with 4% company match 120 hours of paid time off 9 paid holidays Club privileges, including golf, tennis, and fitness center Free staff meal every shift Professional development and opportunities for advancement Supportive and inclusive team environment Join the Talon Tribe If you're an experienced culinary professional looking for a leadership opportunity in a well-established club environment, we invite you to apply. At RBCC, you'll have the opportunity to contribute to our culinary program, develop your leadership skills, and be part of a team that takes pride in providing excellent hospitality to our members and guests. We look forward to learning more about you. Requirements: Compensation details: 0 Yearly Salary PI28286c340dd0-5417
08/21/2026
Full time
Description: Rehoboth Beach Country Club is seeking an experienced and talented Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef plays an important role in overseeing daily kitchen operations and delivering consistently high-quality dining experiences for our members and their guests. This position offers the opportunity to contribute to à la carte dining, weddings, golf events, banquets, and special events , while also helping lead, train, and develop a strong culinary team. Position: Sous Chef Reports to: Executive Chef Location: Rehoboth Beach Country Club Rehoboth Beach, DE Salary: $68,000-$72,000 annually Schedule: varies by season and business volumes, nights, weekends and holidays are required About Us At RBCC, our employees are known as the Talon Tribe . We are a team of hospitality professionals who work together to create welcoming, memorable experiences for our members and guests. Our culture is guided by five core values: Tribework • Respect • Integrity • Innovation • Inclusion We value professionalism, teamwork, and taking pride in the work we do. What You'll Do The Sous Chef will support the Executive Chef in managing culinary operations and maintaining high standards for food quality, service, and team performance. Responsibilities include: Assist with the day-to-day management of culinary operations, including supervising staff, assigning tasks, and maintaining kitchen standards. Lead by example and promote a professional, respectful, and collaborative kitchen environment. Assist with training and developing culinary team members in cooking techniques, recipes, food safety, and kitchen procedures. Support the development and execution of à la carte, banquet, and special event menus. Contribute ideas for new dishes and improvements to existing menus. Oversee banquet culinary operations for weddings, golf outings, formal dinners, and other club events. Ensure dishes leaving the kitchen meet established standards for quality, flavor, presentation, and consistency. Coordinate with the Executive Chef, Event Manager, and Food & Beverage leadership to ensure smooth execution of events. Monitor food preparation and quality throughout service and events. Manage proper product preparation, storage, rotation, and inventory practices to minimize waste. Communicate clearly and professionally with culinary staff and other departments. Troubleshoot operational issues during service and communicate with management as needed. Maintain clean, organized, and safe kitchen and storage areas. Ensure culinary staff remain productive and prepared during slower periods. What We're Looking For The successful candidate will be an experienced culinary professional who is comfortable leading a team and working in a fast-paced, high-volume environment. Qualifications include: 5+ years of progressive culinary experience, with supervisory or leadership experience preferred. Strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations. Experience working in both à la carte and banquet environments. Strong leadership, communication, and interpersonal skills. Ability to train, coach, and develop culinary team members. Strong organizational and problem-solving skills. Ability to manage multiple priorities and meet deadlines. Commitment to food quality, safety, sanitation, and consistency. Ability to remain flexible and solutions-oriented during busy service and special events. High school diploma or equivalent required; an associate degree or formal culinary training is preferred. Willingness to learn and adapt to new responsibilities and culinary techniques. Our benefits include: Medical, dental, and vision insurance 401(k) with 4% company match 120 hours of paid time off 9 paid holidays Club privileges, including golf, tennis, and fitness center Free staff meal every shift Professional development and opportunities for advancement Supportive and inclusive team environment Join the Talon Tribe If you're an experienced culinary professional looking for a leadership opportunity in a well-established club environment, we invite you to apply. At RBCC, you'll have the opportunity to contribute to our culinary program, develop your leadership skills, and be part of a team that takes pride in providing excellent hospitality to our members and guests. We look forward to learning more about you. Requirements: Compensation details: 0 Yearly Salary PI28286c340dd0-5417
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 4682 ZIP Code: 3801 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
07/27/2026
Full time
Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 4682 ZIP Code: 3801 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive
