31 jobs found

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager LI-DL1

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager LI-DL1

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager LI-DL1

JOB SUMMARY This position carries out and achieves a sales plan assigned by Greco. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for Greco's products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with Greco's goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Greco training and customer events. Participate in Sales meetings held by Greco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager Anticipated Close Date - 8/10/26

JOB SUMMARY This position carries out and achieves a sales plan assigned by the Sysco Specialty Meat Group (SSMG) company. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for the Sysco Specialty Meat Group's (SSMG) products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with SSMG goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Sysco Specialty Meat Group (SSMG) training and customer events. Participate in Sales meetings held by Sysco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager LI-DL1

JOB SUMMARY This position carries out and achieves a sales plan assigned by Greco. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for Greco's products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with Greco's goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Greco training and customer events. Participate in Sales meetings held by Greco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager Anticipated Close Date - 8/10/26

JOB SUMMARY This position carries out and achieves a sales plan assigned by Greco. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for Greco's products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with Greco's goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Greco training and customer events. Participate in Sales meetings held by Greco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and SSMG account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager Anticipated Close Date - 8/10/26

JOB SUMMARY This position carries out and achieves a sales plan assigned by Greco. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business for Greco's products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with Greco's goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Greco training and customer events. Participate in Sales meetings held by Greco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and Greco account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager

JOB SUMMARY This position carries out and achieves a sales plan assigned by Greco. This individual achieves maximum sales profitability, growth and account penetration with an assigned territory by effectively selling the company's products. He/she promote, sell, secures orders from existing and prospective customers through a relationship approach. This role demonstrates products and services to existing/potential customers and assists them in selecting those best suited to their needs. RESPONSIBILITIES Establish, develop and maintain business relationships with current customers and prospective customers in the assigned territory to generate new business Greco's products and services. Make in-person visits and presentations to existing and prospective customers. Taking customer orders with Greco's goals in mind: sales and GP/Stop maximization. Participate, review and oversee input of orders for customers via communication with inside sales partners. React timely to customer problems and needs. Review daily out of stocks, shortages, transportations issues and implement solutions quickly. Review, analyze and react to daily/weekly sales and margin reports looking for improvement opportunities. Keep abreast of product applications, technical services, market conditions, competitive activities, trends and who the other distributors/sales organizations are in your market. Participate in Greco training and customer events. Participate in Sales meetings held by Greco Sales leaders. Develop a relationship with accounts payable (A/P) contact at every account. Participate and coordinate communication between them and Greco's account receivable manager/representative. Implement "Ask Early and Often" to control days sales outstanding ( DSOs) and know signs to know when to say "No Ship or Cash on Delivery (COD)". Update bid files, customer profiles, and customer call sheets to ensure proper pricing and accuracy of needed items-thus reducing costly credits and returns. QUALIFICATIONS Education High School diploma Preferred: 4-year degree in culinary arts, business, marketing, agriculture/animal science or related studies Experience 2-year prior food service and/or sales background strongly preferred. Professional Skills Deep expertise of meat and seafood category or restaurant/culinary background with a shown capacity to quickly learn and apply new knowledge. Consultative sales ability. Must be self -motivated and accountable for time management without constant supervisor direction. Exhibit strong customer relations skills and a sense of urgency in meeting customer needs. Basic computer skills and proficiency with MS Outlook. DECISION-MAKING AUTHORITY Most important decisions made fully independently: Approach to building relationships with customers/stakeholders. Time and customer management. Customer pricing. Self-motivation. Most important decisions made with review and approval of other individuals or supervisors (include the reviews/approvals required): Sales strategy. Contract pricing and customer pricing. Authorizing credits and returns. ORGANIZATIONAL REPORTING Supervisor Title Sales VP, Director, or Manager

Job Description ARE YOU A CURRENT US FOODS EMPLOYEE? PLEASE APPLY DIRECTLY THROUGH OUR INTERNAL WORKDAY CAREER SITE Join Our Community of Food People! The primary purpose of this position is to develop and manage established as well as new customers, by selling food and non-food items to achieve sales and profitability goals. Primary areas of responsibilities are: • Primary owner of customer relationship • Selling, and engaging customers in value added activities. • Leveraging other resources to assist with top penetration opportunities and new accounts opening. The Territory Manager Market Support will cover for Territory Managers while they work on other projects. We expect that a Territory Manager Market Support will transition to Territory Manager in approximately 9 to 12 months, as approved by sales leadership. US Foods has a comprehensive training program for the Territory Manager Market Support position. ESSENTIAL DUTIES AND RESPONSIBILITIES while covering for other Territory Managers: • Foster the customer relationship in a team based selling model. • Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). • Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. • Leverage other resources to assist with top penetration opportunities and new accounts opening. • Develop new business; identify prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. • Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. • Drive motor vehicle to existing customers, and prospects, to ensure product delivery, which may include lifting/carrying up to 75lbs. SUPERVISION: • No direct reports. RELATIONSHIPS • Internal: District Sales Manager, Regional Sales Manager, VP of Local Sales, Accounting/Credit Department, Merchandising and Marketing, Operations, and Customer Contact. • External: Customers, vendors, prospective customers. WORK ENVIRONMENT • Frequently outside the office environment working in the field visiting customers in variable weather and temperature conditions MINIMUM QUALIFICATIONS • 1+ year of sales experience preferred. • Foodservice industry/culinary/restaurant management/hospitality experience preferred. • Excellent oral and written communication skills and presentation abilities. • Ability to build internal and external relationships and cold call to develop new business. • Exceptional customer service and interpersonal skills. • Competitive spirit and results driven mentality. • Problem solving ability / Organization and negotiation skills. • Team up mentality to collaborate with internal and external stakeholders. • Proficient computer skills; Microsoft Office products - Experience using Customer relationship management tools preferred (i.e., Salesforce). EDUCATION • HS Diploma or equivalent CERTIFICATIONS/TRAINING • N/A LICENSES • Valid driver's license required & motor vehicle record must be in good standing. PREFERRED QUALIFICATIONS • N/A PHYSICAL QUALIFICATIONS • Must be able to perform the following physical activities for described length of time. • List the required physical activities including length of time performing each activity referencing the key below. STAND - FREQUENTLY WALK - FREQUENTLY DRIVE VEHICLE - FREQUENTLY SIT - FREQUENTLY LIFT - 1-10 lbs (Sedentary) - FREQUENTLY 11-20 lbs (Light - FREQUENTLY 21-50 lbs (Medium) - OCCASIONALLY 51-100 lbs (Heavy - OCCASIONALLY Over 100 lbs (Very Heavy) N/A CARRY - 1-10 lbs (Sedentary -FREQUENTLY 11-20 lbs (Light) - FREQUENTLY 21-50 lbs (Medium - OCCASIONALLY 51-100 lbs (Heavy) - N/A Over 100 lbs (Very Heavy) - N/A PUSH/PULL 1 - N/A CLIMB/BALANCE 2 - N/A STOOP/SQUAT - OCCASIONALLY KNEEL - OCCASIONALLY BEND - OCCASIONALLY REACH ABOVE SHOULDER - N/A TWIST - N/A GRASP OBJECTS 3 - FREQUENTLY MANIPULATE OBJECTS 4 - FREQUENTLY MANUAL DEXTERITY 5 - FREQUENTLY Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. Compensation depends on relevant experience and/or education, specific skills, function, geographic location, and other factors as applicable by law (for example: state minimum wage thresholds). The initial expected base rate for this role is between $55,000 - $95,000 EOE - Race/Color/Religion/Sex/Sexual Orientation/Gender Identity/National Origin/Age/Genetic Information/Protected Veteran/Disability Status

Job Description Job Description Position: Banquet Sous Chef Department: Kitchen-Banquet Supervisor: Executive Chef/ Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef Supervises: Banquet Kitchen cooks and dishwashers Summary of Responsibilities: The Banquet Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Banquet Kitchen personnel will also be under the Banquet Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor, and work ethic. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Essential Functions: Promotes a positive work environment through effective communication and creating a warm and engaging atmosphere. Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met. Ensure all kitchen staff, including cooks and dishwashers are trained on safety procedures, including knife cutting skills. Utilize a hands-on approach to training and development of kitchen staff. Maintain standards of quality, cost, presentation, and flavor of foods. Work in any station as needed. Expedite during peak service hours. Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment. Liaise daily with the Banquet Manager to keep open lines of communication regarding guest feedback. Maintain organization in kitchen and storage areas. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Create weekly specials. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Evaluate and coach banquet kitchen staff to ensure their growth and development. Monitor kitchen employees' timecards to ensure compliance with posted schedules. Consult with dining service personnel during daily line-ups. Assist in controlling food and payroll costs to achieve maximum profitability. Ensure appropriate staffing needs are met for maximum productivity and high standards of quality. Follow all safety and sanitation policies when handling food and beverage. Reports all member/guest complaints to the Executive Chef/Director of Food and Beverage and assists in resolving complaints. Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures. Perform other duties as assigned by Executive Chef/Director of Food and Beverage, Executive Sous Chef and Executive Banquet Chef. Skills: Monitoring Active Listening Strong Communication Leadership Time-Management Ability to multi-task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3 years supervisory experience At least 2 years of culinary work in a banquet kitchen Previous experience in a Country Club/Resort atmosphere preferred Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Classification: FLSA Exempt Full Time Benefits: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation, Sick and Holiday) 401(k) Plan, eligibility after 1 year of employment Life insurance PLUM Benefits Golf, Paddle/Tennis, and Fitness Privileges Annual Summer and Holiday staff events

Job Description Job Description Position: Chef Type: Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with potential for overtime as needed) Key Responsibilities and Duties Plan and submit weekly lunch and dinner menus (covering all 7 days) for approval by the Culinary Director, ensuring variety, nutrition, and program alignment. Maintain strict adherence to a per-client food budget while placing orders and managing food costs. Develop and follow detailed prep instructions and portioning guidelines to support multiple dietary programs. Oversee and execute weekend meal preparations, including clear re-heating instructions to ensure meal quality and consistency. Submit accurate and timely expense reports through the Brex platform for all food and kitchen-related purchases. Complete and maintain daily temperature logs for all refrigeration and freezer units, ensuring compliance with food safety regulations. Coordinate and deliver meals for satellite programs as needed, ensuring timely service and adherence to quality standards. Prepare, cook, and serve lunch and dinner for up to 90 clients in a residential behavioral healthcare environment. Order all necessary food and kitchen supplies from approved vendors in alignment with the approved menu and budget constraints. Set up and serve meals during lunch and dinner service, ensuring proper food handling, temperature control, and client satisfaction. Manage food and supply inventory with a focus on rotation, labeling, proper storage, and minimizing waste. Ensure the kitchen remains clean, organized, and in compliance with all local health and safety regulations. Safely deliver meals using a company vehicle when required, maintaining food integrity during transport. Qualifications Valid Food Handler's Certification Current CPR and First Aid Certification Recent TB Test Screening Successful completion of Live Scan Fingerprinting or Background check Ability to lift and carry up to 40 lbs Valid CA Driver's License Minimum of 3 years of experience in a professional kitchen setting (prep chef, line cook, catering, or personal/private chef) Desired Skills and Experience Demonstrated experience in catering services and custom menu development Proficiency in preparing a wide range of cuisines and accommodating special dietary needs, including but not limited to: Vegan Vegetarian Pescatarian Gluten-free Low sodium Diabetic-friendly meals Familiarity with kitchen operations in residential healthcare or similar environments Ability to work independently with minimal supervision while maintaining clear and effective communication High level of reliability, with a strong commitment to weekend availability (mandatory) Physical stamina to stand for extended periods and manage a fast-paced kitchen environment Company Description: Akua Behavioral Health is California's leading mental health and substance abuse treatment center. We provide our clients with individualized, compassionate treatment from Master's and Doctorate level clinicians across various levels of care at fully licensed and accredited facilities throughout Northern and Southern California. To give our clients the best chance at lasting recovery, we pioneered an integrative East-meets-West approach that combines Western evidence-based treatment with holistic Eastern traditions to treat the mind, body, and spirit. Our mission is to create an environment of healing and transformation for each client seeking change.

Job Description Job Description Full-Time Competitive Pay (DOE) + Tips Leadership Development Program Growth Opportunity Ponzu Palm Springs is seeking an experienced Sous Chef - Hot Kitchen to help lead our growing culinary team. This is a hands-on leadership position responsible for the daily operation of our Hot Kitchen and the continued development of our culinary team. You'll work directly with the Director of Operations to protect, execute, and continuously reinforce the systems, standards, and culture that define the Ponzu experience. As Ponzu continues to expand into multiple locations, we're looking for a leader who takes pride in developing people, building strong teams, protecting operational standards, and creating a culture of consistency and accountability. This is more than a Sous Chef position. It's an opportunity to become part of the leadership team helping shape the future of a growing restaurant group. WHAT YOU'LL DO As you complete your leadership development program, your responsibilities will grow to include: Lead the daily operation of the Hot Kitchen. Coach, mentor, and develop the Back of House team. Protect and execute company recipes, SOPs, and operational standards. Ensure consistency in food quality, presentation, and execution. Maintain organization, cleanliness, and food safety. Lead daily shift meetings and kitchen communication. Conduct kitchen walkthroughs and maintain inspection-ready standards. Manage production planning and prep execution. Gradually assume responsibility for scheduling, ordering, inventory management, and labor oversight. Develop and mentor the Hot Kitchen Lead. Collaborate with the Director of Operations on operational improvements and future restaurant openings. Help build a positive, respectful, and high-performing kitchen culture. WHAT WE'RE LOOKING FOR We're looking for someone who leads with professionalism, humility, and accountability. The ideal candidate will have: 3-5+ years of kitchen leadership experience. Previous Sous Chef or Kitchen Manager experience preferred. Strong leadership, communication, and coaching skills. A passion for developing people. Excellent organizational and problem-solving abilities. The ability to remain calm under pressure. Strong knowledge of food safety and sanitation. ServSafe Manager Certification (preferred or willingness to obtain). A genuine desire to learn, grow, and contribute to a long-term vision. Most importantly, we're looking for someone who values consistency over ego and understands that great kitchens are built by strong teams, not individual personalities. WHAT WE OFFER Competitive compensation (DOE) plus tips. Structured 90-day leadership development program. Direct mentorship from the Director of Operations. Significant opportunity for career advancement as the company expands. The opportunity to help shape the systems, culture, and standards of a growing restaurant group. Direct collaboration with ownership and senior leadership. A supportive, team-oriented culture built on accountability, communication, ownership, adaptability, and respect.

Job Description Job Description Lenox Hill Neighborhood House, widely recognized as one of New York's premier human services providers, is a settlement house founded in 1894 that provides an extensive array of effective and integrated services-social, educational, health, housing, mental health, nutritional and fitness-which significantly improve the lives of 16,000 people in need each year, ages 3 to 103, on the East Side of Manhattan. Our clients include older adults, unhoused and formerly unhoused adults, children and families, disabled persons, adult learners and more. For more information on Lenox Hill Neighborhood House, please visit lenoxhill.org and check us out on Facebook or Instagram. Lenox Hill Neighborhood House is the leader in New York's nonprofit farm-to-institution movement, serving 250,000 healthy, delicious, and culturally responsive meals annually through our diverse human services programs. We are seeking an innovative, ambitious, and mission-driven Chef Manager to join our team. The Chef Manager will report to the Executive Chef & Director of Culinary Programs and work closely with the entire Food Services, The Teaching Kitchen at Lenox Hill Neighborhood House and Facilities Teams to improve our effectiveness, daily food operations and systems and farm-to-institution food service model. Through the Teaching Kitchen , we train other nonprofits to transform their food service programs to a farm-to-institution model - without raising costs. The program aims to improve the health of individuals who depend on government-funded meals by increasing their access to fresh, healthy food and localizing institutional food systems to strengthen regional farms and economies and improve environmental sustainability. For more information on our innovative Teaching Kitchen and links to our social media and program materials, click here: Responsibilities include, but are not limited to, the following: Oversee the management and operations of our institutional kitchen, including the creation and management of program menus in accordance with all nutrition and funder requirements Lead and work closely with the Sous Chefs, Chef Tournant and all Food Services Team members for effective daily operations, including overseeing schedules, hiring, onboarding, and training Collaborate with chefs to develop, test, and introduce culturally responsive, farm-to-institution recipes that are scalable for institutional food service Support the expansion of community meal outreach initiatives, including coordinating meal production, distribution logistics, and community partnerships Utilize technology and data systems to track food costs, inventory, and production quantities while ensuring compliance with government food program requirements Be certified, or become certified, to make and serve food in New York City and ensure compliance with NYC Food Standards Evaluate costs, negotiate prices with vendors, and develop relationships with potential new sourcing opportunities Facilitate and assist in the management and oversight of the Food Services Program and provide periodic team training, facility self-inspections, and venue inventory Assist with all daily food operations, as well as in-house special events (menu prep, event set-up and breakdown, etc.) Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of the Neighborhood House Communicate effectively across the Neighborhood House and with Program/Department Leads to ensure streamlined communication related to menus and in-house meal service Lead the ongoing improvement of kitchen standard operating procedures (SOPs), ensuring clear systems for production, sanitation, inventory, and team workflows Complete all other responsibilities and duties as assigned by the Executive Chef & Director of Culinary Programs Qualifications: Chef who thrives in a highly social, fast-paced community and institutional kitchen environment Bachelor's degree Demonstrated commitment to healthy, local, and sustainable food, with 5+ years of culinary, food production, or restaurant management experience Experience operating community food programs and managing high-volume meal production kitchens and food service teams Demonstrated strong management skills, as well as excellent organizational, communication, and interpersonal skills Computer literacy, including Excel and relevant culinary or food service software Food Protection Certificate from the New York City Department of Health, or ability to obtain Experience working with programs such as DFTA (Department for the Aging) and CACFP (Child and Adult Care Food Program) strongly preferred Bilingual in English and Spanish preferred based on the language needs of the community served Commitment to food equity, sustainable food systems, and social justice Availability to work holidays as needed to ensure uninterrupted meal service Salary: $80,000 annually What we Offer: Comprehensive health insurance choices for staff and their families Extensive paid time off - 25 days' vacation; 12 holidays; and sick time Matching contributions to Retirement Plan Paid parental leave policy for all staff Professional Development Opportunities - certifications and licenses, conferences, trainings, lectures and more Free Life Insurance - 3x annual salary Pre-tax Flexible Spending Accounts for Medical, Dependent Care and Parking/Mass Transit Supplemental Insurance Coverage (Accident, Hospital and Critical Illness) Staff events and parties including Film and Dinner nights, bowling parties, baseball games, food trucks, holiday parties, parties on our Green Roof, chocolate event for Valentine's Day and ice cream socials, and much more. Staff use of State-of-the Art Fitness Center, Gym and Swimming Pool Staff group fitness classes, swimming lessons and lap swim for staff PSLF (Public Service Loan Forgiveness) Eligible Employer All individuals, as a condition for employment by Lenox Hill Neighborhood House, are required to undergo a pre-employment background check. Certain positions require more extensive background checks to comply with applicable laws. At Lenox Hill Neighborhood House we value respect, diversity and integrity. We are an equal opportunity employer. Lenox Hill Neighborhood House prohibits discrimination and harassment of any type and affords equal employment opportunities to employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status or any other characteristic protected by law. Lenox Hill Neighborhood House conforms to the spirit as well as to the letter of all applicable laws and regulations. The policy of equal employment opportunity (EEO) and anti-discrimination applies to all aspects of the relationship between Lenox Hill Neighborhood House and its colleagues.

Medical Director Titan Placement Group invites you to explore an opportunity in the vibrant coastal city of Virginia Beach, Virginia. Known for its expansive beaches, lively boardwalk, and rich colonial history, Virginia Beach offers a perfect blend of recreation and relaxation. Whether you're into kayaking, culinary adventures, or exploring nature trails, this city is an exciting place to live and work. Salary and Benefits: Base Salary: $280,000 - $300,000 Bonuses: Total compensation potential well over $300,000 Paid Time Off: 33 days annually CME: $3,500 allowance plus 1 week off Partnership Opportunity: No buy-in required Relocation Assistance Health insurance: Employer covers 100% of employee-only premium on the Basic Plan; Buy-Up Plan available for $73.90/month Dental insurance: $0/month for employee-only coverage with $2,000 annual maximum per person Vision insurance: $3.10/month for employee-only coverage with $180 frame allowance every 24 months Health Savings Account: Employer contributes $500/year for individuals or $1,000/year for families Short-term disability: Employer-paid; 60% of weekly salary up to $2,000/week Long-term disability: Employer-paid; 60% of monthly salary up to $15,000/month Life insurance and AD&D: Employer-paid; coverage equal to 1x annual salary up to $250,000 Retirement package: 401(k) with 100% match on the first 3% and 50% match on the next 2% (maximum 4% employer match) Employer-sponsored retirement contributions Modern, state-of-the-art clinics Cloud-based EHR system for efficient documentation Full support staff and professional development opportunities Responsibilities: Monday - Friday 7:30AM - 5:00 PM (last patient at 4:15 PM) No Nights, No Weekends, and No In-Hospital Call (Call is divided by X providers, 1 week of nights every X weeks) Serve as Center Medical Director in an outpatient setting Oversee and manage a team of PCPs and Nurse Practitioners Maintain a small patient panel of 60-90 patients (primarily seniors with multiple chronic conditions) Deliver high-quality, value-based care focused on patient outcomes Participate in ongoing leadership and clinical development programs Collaborate on financial and operational performance of the center Ensure exceptional patient experience and clinical excellence Requirements: Board Certified or Board Eligible in Family Medicine, Internal Medicine, or Geriatrics Doctor of Medicine (MD) or Doctor of Osteopathy (DO) Minimum 1 year of clinical experience with senior populations Leadership experience preferred Strong leadership, organizational, and communication skills Proficient in Microsoft Office; local and occasional regional travel required About Us: Titan Placement Group is a permanent placement healthcare recruiting firm that bridges the gap between healthcare companies and high-quality candidates. We do that by utilizing our core values of communication, collaboration, and accountability. Titan Placement Group is an EEO/AA/Disability/Protected Veteran Employer. We encourage minority and female candidates to apply. If interested, please apply or email your resume to You can always reach us by phone at .

Are you an experienced culinary or hospitality leader ready to take the next step in your career? We're looking for a Director of Culinary Operations to lead our dining program, inspire a talented team, and create exceptional dining experiences for our residents. This is more than a food service leadership role-it's an opportunity to build meaningful relationships, drive operational excellence, and positively impact the lives of those we serve. Why You'll Love This Opportunity: Monday-Friday schedule with a full-time leadership position-enjoy work-life balance with minimal weekends. Lead and inspire a dedicated culinary team in a supportive, resident-focused environment. Make a meaningful impact by enhancing the daily lives of residents through outstanding dining experiences. Showcase your creativity with menu development, special events, and elevated hospitality. Drive operational excellence while influencing quality, service, and resident satisfaction. Competitive pay and comprehensive benefits with opportunities for professional growth and advancement. Join a culture that values people, teamwork, and excellence where your leadership is recognized and appreciated. If you're passionate about culinary excellence, hospitality, and leading teams to success, we'd love to meet you. Summary of Position The Director of Culinary Operations plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. The primary purpose of this position is to manage the culinary department/staff and ensure that day-to-day operations are performed effectively, within a timely manner, in accordance with regulatory compliance and with platinum service. Essential Job Functions Develop, implement and evaluate the Culinary Operations departments' daily schedules and processes. Ensure all culinary personnel follow policy and procedures. Coordinate and provide hot and cold foods for events that the community holds. Create and execute corrective plans that address survey inspection results. Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals. Ensure that the food prepared and served meet presentation standards, food quality guidelines and food safety. Comply with established purchasing practices and purchase food strictly from approved vendors. Establish a food service production workflow to ensure meals are prepared timely. Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift. Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner. Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles. Ensure the staff participate in training programs and meet federal, state, and company in-service requirements. Assist in staff development. Monitor employee performance and work with the Executive Director to resolve staff performance issues including those that may lead to termination. Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner. Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals. Ensure hazardous chemicals are properly labeled and stored appropriately. Recommend equipment and supply needs of the department to the Executive Director. Place orders for equipment and supplies using approved vendors and products. Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored. Manage inventory and replenishment of all food items and equipment. Prepare and plan the Dining Service's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval. Perform other job-related duties as assigned. Knowledge and Critical Skills Be able to make independent decisions and follow instructions. Deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public. Capable of working with ill, disabled, elderly, and emotionally upset people within the facility. Communicate in a manner that is sufficient for effective communication with supervisors, team members, residents, and families. Fluent in English, verbal and written. Knowledge/proficiency of Microsoft Office Suite. Education and Experience Must meet all applicable state and federal requirements for this position. Food Service Manager Certification (Skilled Nursing Facilities) Associate or Bachelor Degree in Culinary Arts and/or three or more years of culinary and food preparation experience in a directly related field. Three or more years of management experience in culinary cooking or a directly related hospitality management role. Supervisory Responsibility This position has direct reports or supervisory requirements. Working Conditions and Physical Demands Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals. Physical Requirements - The Physical activities of this position involve: Must be able to frequently lift/carry 30 lbs. and occasionally lift/carry 50 lbs. at times Must be able to frequently push/pull up to 30 lbs. and occasionally push/pull up to 50 lbs. Bending/twisting/stooping Reaching at or below the shoulder Frequently standing or walking Alternating between standing and sitting Cognitive Requirements - The Cognitive activities with or without prosthetics of this position are: Executes tasks independently Ability to express yourself clearly and effectively General computer literacy Environmental Requirements - An individual in this position may be exposed to: May be exposed to heat from kitchen equipment and cold from kitchen freezer Other Requirements - Able to work flexible hours as needed Platinum Service Platinum Service is characterized by a high level of responsiveness delivered in a flawless, timely and caring way. Employees commit to providing courteous, responsive, and quality service to our residents by following the principles of our Platinum Service program. Conclusion All employees are expected to follow all policies and procedures. These policies and procedures can be found in the employee handbook, department policy and procedure manuals and with your supervisor. This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities at any time. Acknowledgement I understand this job description and its requirements, and that I am expected to complete all job-related duties as assigned. I understand the essential functions may be altered from time to time. By signing below, I acknowledge I am able to perform the essential functions of this job with or without a reasonable accommodation. If I require a reasonable accommodation, I will inform the recruiter/hiring manager, my manager, or Human Resources and agree to participate in the interactive process to discuss possible accommodations.

Are you a passionate culinary leader looking for a career with better work-life balance ? Join our assisted living community as our Director of Culinary Services and lead a team dedicated to creating exceptional dining experiences for our residents. This is more than a kitchen leadership role-it's an opportunity to build meaningful relationships, inspire your team, and make a positive impact every day. Why you'll love this opportunity: Monday-Friday schedule with weekends and evenings typically free Salaried role at $80-$85k annually, depending on experience. Lead all culinary operations, including menu planning, food quality, staffing, budgeting, and regulatory compliance Create restaurant-quality dining experiences in a warm, hospitality-focused environment Competitive pay, benefits, and paid time off Work for an organization that values teamwork, respect, and excellence If you're an experienced culinary professional with a passion for leadership and hospitality, we'd love to hear from you. Join us in creating memorable dining experiences that truly make a difference. Summary of Position The Director of Culinary Operations plays an integral role in the success of our team, our community and creating a place our residents are proud to call home. The primary purpose of this position is to manage the culinary department/staff and ensure that day-to-day operations are performed effectively, within a timely manner, in accordance with regulatory compliance and with platinum service. Essential Job Functions Develop, implement and evaluate the Culinary Operations departments' daily schedules and processes. Ensure all culinary personnel follow policy and procedures. Coordinate and provide hot and cold foods for events that the community holds. Create and execute corrective plans that address survey inspection results. Maintain a reference library of menus, recipes, policies, procedures, operations standards and current diet manuals. Ensure that the food prepared and served meet presentation standards, food quality guidelines and food safety. Comply with established purchasing practices and purchase food strictly from approved vendors. Establish a food service production workflow to ensure meals are prepared timely. Determine staffing requirements necessary to meet the department's needs, and assign a sufficient number of personnel for each shift. Proactively address staffing and hiring needs. Manage applicant flow and ensure candidates are interviewed in a timely manner. Coordinate and schedule in-service training and orientation classes. Teach and train culinary staff how to effectively execute their roles. Ensure the staff participate in training programs and meet federal, state, and company in-service requirements. Assist in staff development. Monitor employee performance and work with the Executive Director to resolve staff performance issues including those that may lead to termination. Ensure that dining service work areas, food storage rooms and preparation areas are maintained in a clean and sanitary manner. Ensure personnel follow safety regulations and protocols in the use of equipment and supplies or tasks that involve exposure to blood, body fluids, infectious materials, and hazardous chemicals. Ensure hazardous chemicals are properly labeled and stored appropriately. Recommend equipment and supply needs of the department to the Executive Director. Place orders for equipment and supplies using approved vendors and products. Maintain Safety Data sheets (SDSs) in the right to know station for hazardous chemicals in the department. Ensure that containers of hazardous chemicals in the department are properly labeled and stored. Manage inventory and replenishment of all food items and equipment. Prepare and plan the Dining Service's budget for food, equipment, supplies, and labor, and submit to the Executive Director for review, recommendations, and approval. Perform other job-related duties as assigned. Knowledge and Critical Skills Be able to make independent decisions and follow instructions. Deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the public. Capable of working with ill, disabled, elderly, and emotionally upset people within the facility. Communicate in a manner that is sufficient for effective communication with supervisors, team members, residents, and families. Fluent in English, verbal and written. Knowledge/proficiency of Microsoft Office Suite. Education and Experience Must meet all applicable state and federal requirements for this position. Associate or Bachelor Degree in Culinary Arts and/or three or more years of culinary and food preparation experience in a directly related field preferred. Three or more years of management experience in culinary cooking or a directly related hospitality management role. Supervisory Responsibility This position has direct reports or supervisory requirements. Working Conditions and Physical Demands Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals. Physical Requirements - The Physical activities of this position involve: Must be able to frequently lift/carry 30 lbs. and occasionally lift/carry 50 lbs. at times Must be able to frequently push/pull up to 30 lbs. and occasionally push/pull up to 50 lbs. Bending/twisting/stooping Reaching at or below the shoulder Frequently standing or walking Alternating between standing and sitting Cognitive Requirements - The Cognitive activities with or without prosthetics of this position are: Executes tasks independently Ability to express yourself clearly and effectively General computer literacy Environmental Requirements - An individual in this position may be exposed to: May be exposed to heat from kitchen equipment and cold from kitchen freezer Other Requirements - Able to work flexible hours as needed Platinum Service Platinum Service is characterized by a high level of responsiveness delivered in a flawless, timely and caring way. Employees commit to providing courteous, responsive, and quality service to our residents by following the principles of our Platinum Service program. Conclusion All employees are expected to follow all policies and procedures. These policies and procedures can be found in the employee handbook, department policy and procedure manuals and with your supervisor. This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities at any time. Acknowledgement I understand this job description and its requirements, and that I am expected to complete all job-related duties as assigned. I understand the essential functions may be altered from time to time. By signing below, I acknowledge I am able to perform the essential functions of this job with or without a reasonable accommodation. If I require a reasonable accommodation, I will inform the recruiter/hiring manager, my manager, or Human Resources and agree to participate in the interactive process to discuss possible accommodations.

Are you an experienced OB-GYN Physician ready to join a thriving private practice offering a clear path to Partnership and dedicated support staff? We are seeking a cornerstone physician to join our esteemed practice. About the Opportunity: Experience & Qualifications: This role prefers an experienced candidate who is Robotic-trained . Spanish fluency is highly preferred to serve our multigenerational, Spanish-speaking patient demographic. Full-Scope Procedural Skills: Practice the full spectrum of OB-GYN, including delivering 4-7 patients per month and performing minimally invasive/robotics . Team & Support: See up to 25 patients per day in the clinic, supported by a tenured staff. The incoming physician will cover patients when the senior physician is called out for delivery. Predictable Schedule & Call: Enjoy a 5-day patient-facing schedule with an early end time on Fridays (last patient at 2 PM). You will participate in a 1:6 OB Call rotation (weekdays and weekends). Call is covered at home with a hospitalist group backup until you arrive. Partnership Track: A clear path to Partnership is available after 3 years of employment. Comprehensive Benefits : Enjoy competitive compensation and complete benefits package. Discover The Woodlands: Recognized as one of the top master-planned communities in the nation , The Woodlands offers a stunning blend of nature and upscale urban amenitiesjust 30 miles north of vibrant Houston and a major international airport. Unparalleled Lifestyle: Enjoy an outdoor paradise with 220 miles of hike and bike trails and 147 parks . World-Class Amenities: Access to a championship golf course, a world-class resort, and an extraordinary culinary and events scene perfect for family life and community involvement. Proximity to Medical Excellence: Benefit from easy access to the Texas Medical Center in Houston, the world's largest concentration of academic and research health institutions, including MD Anderson Cancer Center and Baylor College of Medicine. Our practice is a proud member of Privia Medical Group, a national physician organization with more than 4,500+ providers with over 1,100+ locations in multiple states. Through high-performance physician groups, accountable care organizations, and population health management programs, Privia works in partnership with health plans, health systems and employers to better align reimbursements to quality and outcomes. Contact: Jeanne Jenkins Director, Provider Recruitment Privia Medical Group