Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, built on a deep respect for culture, place and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service and community pride. We care for our guests, our team and our neighborhoods with the same intention. If you are passionate about food and take pride in your craft, we invite you to join the Heritage family. Why This Role Matters We are seeking a Line Cook who understands that every plate leaving the kitchen represents the guest experience. This role matters because consistency, timing, and attention to detail directly impact guest satisfaction and the overall success of the operation. By executing dishes with care, maintaining high culinary standards, and supporting a strong team environment, the Line Cook helps create memorable dining experiences and builds trust with every service. What You'll Do Prepare and cook menu items according to recipes, standards, and presentation guidelines Maintain a clean, organized, and efficient workstation throughout service Ensure proper food handling, storage, and sanitation in compliance with health and safety regulations Communicate effectively with kitchen team members to ensure smooth service flow Monitor food quality, portioning, and consistency across all dishes Assist with station setup, breakdown, and daily prep as needed Follow direction from chefs and kitchen leadership while maintaining a sense of urgency Support inventory management by properly labeling, rotating, and storing ingredients Follow all company safety and security policies and procedures. Perform opening, closing and side work duties as assigned. Perform other related duties as assigned. Why You'll Love Working With Us Competitive pay and comprehensive benefits, including a 25% match for 401k! Generous employee discounts across Heritage Hotels, restaurants, spa and retail! Complimentary meals during scheduled shifts! Free employee parking! Growth and development opportunities! Supportive, people-first culture rooted in New Mexico pride and community! HC1 Requirements: High school diploma or equivalent required. Minimum of 6 months of cooking experience or an equivalent combination of education and experience. Basic knowledge of cooking techniques, knife skills, and food safety practices. Ability to work in a fast-paced, high-pressure environment. Strong attention to detail and commitment to quality. Ability to stand for extended periods and perform repetitive tasks. Current New Mexico Food Handler Certification required. Follow direction from chefs and kitchen leadership while maintaining a sense of urgency Ability to stand for extended periods and lift, push, pull and carry 30+ pounds. Flexible availability including nights, weekends and holidays. Compensation details: 18-21 Hourly Wage PI8a7dfe17f5-
07/28/2026
Full time
Description: About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, built on a deep respect for culture, place and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service and community pride. We care for our guests, our team and our neighborhoods with the same intention. If you are passionate about food and take pride in your craft, we invite you to join the Heritage family. Why This Role Matters We are seeking a Line Cook who understands that every plate leaving the kitchen represents the guest experience. This role matters because consistency, timing, and attention to detail directly impact guest satisfaction and the overall success of the operation. By executing dishes with care, maintaining high culinary standards, and supporting a strong team environment, the Line Cook helps create memorable dining experiences and builds trust with every service. What You'll Do Prepare and cook menu items according to recipes, standards, and presentation guidelines Maintain a clean, organized, and efficient workstation throughout service Ensure proper food handling, storage, and sanitation in compliance with health and safety regulations Communicate effectively with kitchen team members to ensure smooth service flow Monitor food quality, portioning, and consistency across all dishes Assist with station setup, breakdown, and daily prep as needed Follow direction from chefs and kitchen leadership while maintaining a sense of urgency Support inventory management by properly labeling, rotating, and storing ingredients Follow all company safety and security policies and procedures. Perform opening, closing and side work duties as assigned. Perform other related duties as assigned. Why You'll Love Working With Us Competitive pay and comprehensive benefits, including a 25% match for 401k! Generous employee discounts across Heritage Hotels, restaurants, spa and retail! Complimentary meals during scheduled shifts! Free employee parking! Growth and development opportunities! Supportive, people-first culture rooted in New Mexico pride and community! HC1 Requirements: High school diploma or equivalent required. Minimum of 6 months of cooking experience or an equivalent combination of education and experience. Basic knowledge of cooking techniques, knife skills, and food safety practices. Ability to work in a fast-paced, high-pressure environment. Strong attention to detail and commitment to quality. Ability to stand for extended periods and perform repetitive tasks. Current New Mexico Food Handler Certification required. Follow direction from chefs and kitchen leadership while maintaining a sense of urgency Ability to stand for extended periods and lift, push, pull and carry 30+ pounds. Flexible availability including nights, weekends and holidays. Compensation details: 18-21 Hourly Wage PI8a7dfe17f5-
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
07/28/2026
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
Job Description Job Description Local restaurant group is searching for the right candidate to fill Sous Chef position. Compensation will be based on experience. Our culinary team creates delicious dishes from fresh ingredients in a very fast paced and high energy, scratch kitchen every day. If you're looking for a great culture and a fun, upbeat work environment, please consider applying to join our team. Responsible for performing a variety of duties throughout the kitchen including but not limited to: Provide the highest quality of products and service to every guest Maintain excellence in food quality by following all recipe and product specifications Plan and prepare a variety of scratch recipes Set up/break down equipment and stations Clean/sanitize kitchen Oversee and lead team members to produce the best quality food Preferred Requirements: Prior high volume kitchen experience required. Prior food preparation experience in a scratch kitchen preferred Demonstrate cooking skills and ability to follow established menus and recipes Knowledge of proper food safety and sanitation procedures Knowledge of kitchen systems and processes Ability to demonstrate strong leadership skills Understanding of food cost & ordering Can obtain any necessary food handling permits or licenses Ability to work in a fast-paced environment Ability to work flexible shifts including nights, weekends and holidays Ability to multitask and effectively prioritize duties Ability to stand for long periods of time and bend, climb or work in confined spaces Ability to properly lift 25-50 lbs Demonstrate good judgment, problem-solving and decision-making skills Work well in a team environment Have fun creating a great experience for the guests as well as for yourself and your team! Are you envisioning yourself making delicious creations with us? If so, apply today! About: We believe FUN is Worth Sharing. We are an upscale, yet casual, high-energy, full-service restaurant. Our chef-driven menu is prepared in our scratch kitchen using fresh ingredients, and is designed to be paired with our signature margaritas, cocktails and house made sangrias. We truly believe that the happiness of the people who work with us is just as important as the happiness of our guests. At Spell Restaurant Group, we aren't just co-workers; we are family. Spell Restaurant Group is an Equal Opportunity Employer.
07/28/2026
Full time
Job Description Job Description Local restaurant group is searching for the right candidate to fill Sous Chef position. Compensation will be based on experience. Our culinary team creates delicious dishes from fresh ingredients in a very fast paced and high energy, scratch kitchen every day. If you're looking for a great culture and a fun, upbeat work environment, please consider applying to join our team. Responsible for performing a variety of duties throughout the kitchen including but not limited to: Provide the highest quality of products and service to every guest Maintain excellence in food quality by following all recipe and product specifications Plan and prepare a variety of scratch recipes Set up/break down equipment and stations Clean/sanitize kitchen Oversee and lead team members to produce the best quality food Preferred Requirements: Prior high volume kitchen experience required. Prior food preparation experience in a scratch kitchen preferred Demonstrate cooking skills and ability to follow established menus and recipes Knowledge of proper food safety and sanitation procedures Knowledge of kitchen systems and processes Ability to demonstrate strong leadership skills Understanding of food cost & ordering Can obtain any necessary food handling permits or licenses Ability to work in a fast-paced environment Ability to work flexible shifts including nights, weekends and holidays Ability to multitask and effectively prioritize duties Ability to stand for long periods of time and bend, climb or work in confined spaces Ability to properly lift 25-50 lbs Demonstrate good judgment, problem-solving and decision-making skills Work well in a team environment Have fun creating a great experience for the guests as well as for yourself and your team! Are you envisioning yourself making delicious creations with us? If so, apply today! About: We believe FUN is Worth Sharing. We are an upscale, yet casual, high-energy, full-service restaurant. Our chef-driven menu is prepared in our scratch kitchen using fresh ingredients, and is designed to be paired with our signature margaritas, cocktails and house made sangrias. We truly believe that the happiness of the people who work with us is just as important as the happiness of our guests. At Spell Restaurant Group, we aren't just co-workers; we are family. Spell Restaurant Group is an Equal Opportunity Employer.
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
Description: Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready to trade the same four kitchen walls for a role that keeps you moving, creating, and leading? As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of corporate dining and private-school locations throughout the region. One assignment may have you developing a scratch-made menu at a private school, while the next may involve leading a team at a busy corporate café or supporting a kitchen during a leadership transition. This is an excellent opportunity for an adaptable culinary professional who enjoys variety, meeting new teams, and making an immediate impact wherever support is needed. About Brock & Company Brock & Company, Inc. is a premier provider of contract food management services to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We focus on quality products, creative culinary programs, and people who share a passion for food and service. As a member of the Brock team, you will have the opportunity to contribute ideas, solve operational challenges, and help our culinary programs succeed. We provide the resources and support necessary for our employees to deliver outstanding service to our clients and customers. Position Summary The Relief Chef Manager works at assigned Brock units on a temporary basis to provide coverage when a Unit Manager is on paid time off or approved leave, when a management position is vacant, or when a unit requires additional culinary resources.Assignments may range from one or two days to approximately two or three months. Depending on the assignment, responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, accounting, and general administration. Temporary supervisory responsibilities may include directing employees, addressing complaints, resolving operational concerns, approving timecards, and supporting employee performance management during longer assignments.Although assigned to a designated region, the Relief Chef Manager may occasionally be asked to support units outside that territory. This position requires regional and overnight travel as necessary. All travel will be conducted in accordance with Brock's current travel policies. Qualifications Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience. Minimum five years of experience with a strong focus on scratch cooking, menu development, and implementation. Minimum three years of culinary staff management experience. Knowledge of international and ethnic cuisines is highly desirable. Minimum two-year associate degree in culinary operations or equivalent work experience. Food Safety Certification required. Strong cooking, menu-development, organizational, budgeting, and customer-relations skills. Ability to communicate clearly and professionally, both verbally and in writing. Ability to adapt quickly and assume new responsibilities with little or no orientation. Ability to learn and effectively use accounting, ordering, HRIS, and other company systems. Reliable transportation and a valid driver's license required. Ability to travel throughout the assigned region and stay overnight when necessary. Responsibilities Develop menus and prepare or supervise the production of menu items according to quality and quantity standards. Produce high-quality scratch cooking with an emphasis on current culinary trends and international cuisines. Manage food and supply ordering, receiving, and inventory controls. Prepare assigned menu items and organize food production for all meal periods. Coordinate or assist with catering events, including event costing and billing. Manage, train, schedule, and provide direction to culinary employees. Approve timecards and address employee concerns or operational issues when assigned supervisory responsibility. Maintain budgets through effective cost-control procedures. Enter invoices into RAP and forward them to Accounting. Complete weekly administrative responsibilities, including recording daily sales, balancing cash drawers, and preparing deposits when applicable. Conduct monthly physical inventories as needed. Train new managers on Brock processes and procedures. Assist with opening new accounts or closing existing accounts when needed. Ensure proper presentation, portion control, food handling, and serving temperatures. Implement and maintain HACCP, food-safety, sanitation, corporate, and OSHA standards. Maintain a clean, organized, and safe work environment. Represent Brock professionally in all client, customer, and employee interactions. Report incidents and near misses to the appropriate supervisor and Human Resources. Provide an assignment recap to the Corporate Executive Chef. Support other operational functions as assigned. Physical Requirements Ability to stand for extended periods of four or more hours. Ability to regularly lift or move items weighing up to 25 pounds. Ability to occasionally lift or move items weighing up to 40 pounds. Ability to safely assemble, operate, and disassemble food-preparation equipment. Ability to safely use standard commercial cooking equipment and kitchen tools. Benefits Available to Full-Time Employees Medical, dental, and vision insurance Paid time off 401(k) plan with company match Life and accidental death and dismemberment insurance Short- and long-term disability coverage Equal Opportunity Employer - M/F/D/V Benefits Eligible Uniforms and Meals Provided Please respond with a résumé or letter of intent. PM21 Requirements: Compensation details: 27-32 Hourly Wage PIf90fca44ef7f-5837
07/28/2026
Full time
Description: Relief Chef Manager Full time employee Benefits Eligible Wage: $27-$32/ per hour Ready to trade the same four kitchen walls for a role that keeps you moving, creating, and leading? As Brock's Relief Chef Manager, you will become a trusted culinary resource across a variety of corporate dining and private-school locations throughout the region. One assignment may have you developing a scratch-made menu at a private school, while the next may involve leading a team at a busy corporate café or supporting a kitchen during a leadership transition. This is an excellent opportunity for an adaptable culinary professional who enjoys variety, meeting new teams, and making an immediate impact wherever support is needed. About Brock & Company Brock & Company, Inc. is a premier provider of contract food management services to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We focus on quality products, creative culinary programs, and people who share a passion for food and service. As a member of the Brock team, you will have the opportunity to contribute ideas, solve operational challenges, and help our culinary programs succeed. We provide the resources and support necessary for our employees to deliver outstanding service to our clients and customers. Position Summary The Relief Chef Manager works at assigned Brock units on a temporary basis to provide coverage when a Unit Manager is on paid time off or approved leave, when a management position is vacant, or when a unit requires additional culinary resources.Assignments may range from one or two days to approximately two or three months. Depending on the assignment, responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, accounting, and general administration. Temporary supervisory responsibilities may include directing employees, addressing complaints, resolving operational concerns, approving timecards, and supporting employee performance management during longer assignments.Although assigned to a designated region, the Relief Chef Manager may occasionally be asked to support units outside that territory. This position requires regional and overnight travel as necessary. All travel will be conducted in accordance with Brock's current travel policies. Qualifications Minimum five years of fine dining, educational dining, catering, and/or corporate dining experience. Minimum five years of experience with a strong focus on scratch cooking, menu development, and implementation. Minimum three years of culinary staff management experience. Knowledge of international and ethnic cuisines is highly desirable. Minimum two-year associate degree in culinary operations or equivalent work experience. Food Safety Certification required. Strong cooking, menu-development, organizational, budgeting, and customer-relations skills. Ability to communicate clearly and professionally, both verbally and in writing. Ability to adapt quickly and assume new responsibilities with little or no orientation. Ability to learn and effectively use accounting, ordering, HRIS, and other company systems. Reliable transportation and a valid driver's license required. Ability to travel throughout the assigned region and stay overnight when necessary. Responsibilities Develop menus and prepare or supervise the production of menu items according to quality and quantity standards. Produce high-quality scratch cooking with an emphasis on current culinary trends and international cuisines. Manage food and supply ordering, receiving, and inventory controls. Prepare assigned menu items and organize food production for all meal periods. Coordinate or assist with catering events, including event costing and billing. Manage, train, schedule, and provide direction to culinary employees. Approve timecards and address employee concerns or operational issues when assigned supervisory responsibility. Maintain budgets through effective cost-control procedures. Enter invoices into RAP and forward them to Accounting. Complete weekly administrative responsibilities, including recording daily sales, balancing cash drawers, and preparing deposits when applicable. Conduct monthly physical inventories as needed. Train new managers on Brock processes and procedures. Assist with opening new accounts or closing existing accounts when needed. Ensure proper presentation, portion control, food handling, and serving temperatures. Implement and maintain HACCP, food-safety, sanitation, corporate, and OSHA standards. Maintain a clean, organized, and safe work environment. Represent Brock professionally in all client, customer, and employee interactions. Report incidents and near misses to the appropriate supervisor and Human Resources. Provide an assignment recap to the Corporate Executive Chef. Support other operational functions as assigned. Physical Requirements Ability to stand for extended periods of four or more hours. Ability to regularly lift or move items weighing up to 25 pounds. Ability to occasionally lift or move items weighing up to 40 pounds. Ability to safely assemble, operate, and disassemble food-preparation equipment. Ability to safely use standard commercial cooking equipment and kitchen tools. Benefits Available to Full-Time Employees Medical, dental, and vision insurance Paid time off 401(k) plan with company match Life and accidental death and dismemberment insurance Short- and long-term disability coverage Equal Opportunity Employer - M/F/D/V Benefits Eligible Uniforms and Meals Provided Please respond with a résumé or letter of intent. PM21 Requirements: Compensation details: 27-32 Hourly Wage PIf90fca44ef7f-5837
Job Description Job Summary Our Cake Decorator is a key player in making sure our pastries look and taste amazing. In addition to providing unparalleled guest service, you'll create beautiful and delicious art for our guests and provide the sweets that will be the hit of their parties. As a Team Member, you'll be part of a team that emphasizes building lifelong relationships with our customers by focusing on understanding and exceeding their needs. As a member of the Bakery team, your primary responsibility will be preparing and decorating the products and cakes in the department to ensure only the freshest are available. To thrive in this position, you should be a team player. You know that you are only successful when those around you are set up for success. You are eager to support an amazing team, have the drive to grow your career in leadership and have the ability to inspire those around you. You are creative with cuisine and love to help others foster their own creativity. An interest in food doesn't quite scratch the surface for you - you're passionate about the business, the trends and what makes customers tick. You have culinary vision beyond a simple "what's for dinner?" and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our Cake Decorators are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Satisfactory completion of job specific skills assessment; 6 to 12 months experience or successful completion of the Giant Eagle Apprenticeship program Education Desired: No High School diploma required Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Fill tables and cases with cakes by taking product from prep area to sales area. Follow proper procedures to ensure store meets out-of-stock percentage goals. Apply merchandising principles that will help to generate sales as well as WOW the guest. Take special orders from guests over the telephone and in person. Maintain quality of product for sale by checking sales area for dates and condition of product. Document and/or record daily known loss. Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products. Provide exemplary customer service by greeting customers and ensuring they are able to locate the products they are looking for. Bakery Team Members are also expected to have sufficient knowledge to answer questions and make suggestions to our customers. Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product. Properly handle products and equipment in accordance with food safety and safety guidelines to ensure a safe shopping environment. Maintain cleanliness of equipment, tables, utensils, floor, etc. to ensure that safety and sanitation regulations are met. Prepare and decorate product for the Bakery cases and displays, rotating product and ensuring code dating procedures are followed and only the freshest product is available for sale. Maintain proper safety and sanitation methods, emergency procedures, cleanups, steritech, proper lifting and housekeeping to ensure department standards are met. Accurately record special orders on Bakery products to ensure the customer is delighted with the finished product. Maintain department procedures, daily setups, order taking, understanding copyright policies and proper product rotation. Constantly stay on top of new product knowledge and procedures, such as product information by category, special orders, cake program, portion control, seasonal items and mixing colors. Ice and decorate cakes by taking prepared icing and applying to cake using spatulas and icing bags. Prepare icing and products for all cakes and other decorated items by reading recipes, measuring ingredients, and mixing product. Assist in maintaining Bakery backroom, cooler and freezer efficiency by unloading deliveries. Operate department equipment, including mixers, scales, airbrush gun, knives, cut gloves and personal protective equipment (anti-slip shoes). Assist in other areas as required. 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.
07/28/2026
Full time
Job Description Job Summary Our Cake Decorator is a key player in making sure our pastries look and taste amazing. In addition to providing unparalleled guest service, you'll create beautiful and delicious art for our guests and provide the sweets that will be the hit of their parties. As a Team Member, you'll be part of a team that emphasizes building lifelong relationships with our customers by focusing on understanding and exceeding their needs. As a member of the Bakery team, your primary responsibility will be preparing and decorating the products and cakes in the department to ensure only the freshest are available. To thrive in this position, you should be a team player. You know that you are only successful when those around you are set up for success. You are eager to support an amazing team, have the drive to grow your career in leadership and have the ability to inspire those around you. You are creative with cuisine and love to help others foster their own creativity. An interest in food doesn't quite scratch the surface for you - you're passionate about the business, the trends and what makes customers tick. You have culinary vision beyond a simple "what's for dinner?" and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our Cake Decorators are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Satisfactory completion of job specific skills assessment; 6 to 12 months experience or successful completion of the Giant Eagle Apprenticeship program Education Desired: No High School diploma required Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Fill tables and cases with cakes by taking product from prep area to sales area. Follow proper procedures to ensure store meets out-of-stock percentage goals. Apply merchandising principles that will help to generate sales as well as WOW the guest. Take special orders from guests over the telephone and in person. Maintain quality of product for sale by checking sales area for dates and condition of product. Document and/or record daily known loss. Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products. Provide exemplary customer service by greeting customers and ensuring they are able to locate the products they are looking for. Bakery Team Members are also expected to have sufficient knowledge to answer questions and make suggestions to our customers. Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product. Properly handle products and equipment in accordance with food safety and safety guidelines to ensure a safe shopping environment. Maintain cleanliness of equipment, tables, utensils, floor, etc. to ensure that safety and sanitation regulations are met. Prepare and decorate product for the Bakery cases and displays, rotating product and ensuring code dating procedures are followed and only the freshest product is available for sale. Maintain proper safety and sanitation methods, emergency procedures, cleanups, steritech, proper lifting and housekeeping to ensure department standards are met. Accurately record special orders on Bakery products to ensure the customer is delighted with the finished product. Maintain department procedures, daily setups, order taking, understanding copyright policies and proper product rotation. Constantly stay on top of new product knowledge and procedures, such as product information by category, special orders, cake program, portion control, seasonal items and mixing colors. Ice and decorate cakes by taking prepared icing and applying to cake using spatulas and icing bags. Prepare icing and products for all cakes and other decorated items by reading recipes, measuring ingredients, and mixing product. Assist in maintaining Bakery backroom, cooler and freezer efficiency by unloading deliveries. Operate department equipment, including mixers, scales, airbrush gun, knives, cut gloves and personal protective equipment (anti-slip shoes). Assist in other areas as required. 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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
07/28/2026
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
Job Description Job Summary Our Cake Decorator is a key player in making sure our pastries look and taste amazing. In addition to providing unparalleled guest service, you'll create beautiful and delicious art for our guests and provide the sweets that will be the hit of their parties. As a Team Member, you'll be part of a team that emphasizes building lifelong relationships with our customers by focusing on understanding and exceeding their needs. As a member of the Bakery team, your primary responsibility will be preparing and decorating the products and cakes in the department to ensure only the freshest are available. To thrive in this position, you should be a team player. You know that you are only successful when those around you are set up for success. You are eager to support an amazing team, have the drive to grow your career in leadership and have the ability to inspire those around you. You are creative with cuisine and love to help others foster their own creativity. An interest in food doesn't quite scratch the surface for you - you're passionate about the business, the trends and what makes customers tick. You have culinary vision beyond a simple "what's for dinner?" and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our Cake Decorators are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Satisfactory completion of job specific skills assessment; 6 to 12 months experience or successful completion of the Giant Eagle Apprenticeship program Education Desired: No High School diploma required Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Fill tables and cases with cakes by taking product from prep area to sales area. Follow proper procedures to ensure store meets out-of-stock percentage goals. Apply merchandising principles that will help to generate sales as well as WOW the guest. Take special orders from guests over the telephone and in person. Maintain quality of product for sale by checking sales area for dates and condition of product. Document and/or record daily known loss. Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products. Provide exemplary customer service by greeting customers and ensuring they are able to locate the products they are looking for. Bakery Team Members are also expected to have sufficient knowledge to answer questions and make suggestions to our customers. Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product. Properly handle products and equipment in accordance with food safety and safety guidelines to ensure a safe shopping environment. Maintain cleanliness of equipment, tables, utensils, floor, etc. to ensure that safety and sanitation regulations are met. Prepare and decorate product for the Bakery cases and displays, rotating product and ensuring code dating procedures are followed and only the freshest product is available for sale. Maintain proper safety and sanitation methods, emergency procedures, cleanups, steritech, proper lifting and housekeeping to ensure department standards are met. Accurately record special orders on Bakery products to ensure the customer is delighted with the finished product. Maintain department procedures, daily setups, order taking, understanding copyright policies and proper product rotation. Constantly stay on top of new product knowledge and procedures, such as product information by category, special orders, cake program, portion control, seasonal items and mixing colors. Ice and decorate cakes by taking prepared icing and applying to cake using spatulas and icing bags. Prepare icing and products for all cakes and other decorated items by reading recipes, measuring ingredients, and mixing product. Assist in maintaining Bakery backroom, cooler and freezer efficiency by unloading deliveries. Operate department equipment, including mixers, scales, airbrush gun, knives, cut gloves and personal protective equipment (anti-slip shoes). Assist in other areas as required. 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. The hiring range for this position is $18.50- $18.50 per hour/year. This range represents the anticipated base pay for this role. Actual compensation will be determined based on factors such as experience, skills, education, and location. Eligible employees may be offered health, vision, and dental insurance, personal/sick paid time, 401(k) retirement savings plan, bonus potential, paid bereavement, vacation and paid holidays.
07/28/2026
Full time
Job Description Job Summary Our Cake Decorator is a key player in making sure our pastries look and taste amazing. In addition to providing unparalleled guest service, you'll create beautiful and delicious art for our guests and provide the sweets that will be the hit of their parties. As a Team Member, you'll be part of a team that emphasizes building lifelong relationships with our customers by focusing on understanding and exceeding their needs. As a member of the Bakery team, your primary responsibility will be preparing and decorating the products and cakes in the department to ensure only the freshest are available. To thrive in this position, you should be a team player. You know that you are only successful when those around you are set up for success. You are eager to support an amazing team, have the drive to grow your career in leadership and have the ability to inspire those around you. You are creative with cuisine and love to help others foster their own creativity. An interest in food doesn't quite scratch the surface for you - you're passionate about the business, the trends and what makes customers tick. You have culinary vision beyond a simple "what's for dinner?" and every opportunity to connect with people is an opportunity for you exchange ideas and learn tricks of the trade. Our Cake Decorators are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description Experience Required: Satisfactory completion of job specific skills assessment; 6 to 12 months experience or successful completion of the Giant Eagle Apprenticeship program Education Desired: No High School diploma required Lifting Requirement: Up to 50 pounds Age Requirement: At least 18 years of age Job Responsibilities Fill tables and cases with cakes by taking product from prep area to sales area. Follow proper procedures to ensure store meets out-of-stock percentage goals. Apply merchandising principles that will help to generate sales as well as WOW the guest. Take special orders from guests over the telephone and in person. Maintain quality of product for sale by checking sales area for dates and condition of product. Document and/or record daily known loss. Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products. Provide exemplary customer service by greeting customers and ensuring they are able to locate the products they are looking for. Bakery Team Members are also expected to have sufficient knowledge to answer questions and make suggestions to our customers. Inspire your fellow Team Members and our guests with a passion for food and a willingness to go the Extra Mile to provide the best product. Properly handle products and equipment in accordance with food safety and safety guidelines to ensure a safe shopping environment. Maintain cleanliness of equipment, tables, utensils, floor, etc. to ensure that safety and sanitation regulations are met. Prepare and decorate product for the Bakery cases and displays, rotating product and ensuring code dating procedures are followed and only the freshest product is available for sale. Maintain proper safety and sanitation methods, emergency procedures, cleanups, steritech, proper lifting and housekeeping to ensure department standards are met. Accurately record special orders on Bakery products to ensure the customer is delighted with the finished product. Maintain department procedures, daily setups, order taking, understanding copyright policies and proper product rotation. Constantly stay on top of new product knowledge and procedures, such as product information by category, special orders, cake program, portion control, seasonal items and mixing colors. Ice and decorate cakes by taking prepared icing and applying to cake using spatulas and icing bags. Prepare icing and products for all cakes and other decorated items by reading recipes, measuring ingredients, and mixing product. Assist in maintaining Bakery backroom, cooler and freezer efficiency by unloading deliveries. Operate department equipment, including mixers, scales, airbrush gun, knives, cut gloves and personal protective equipment (anti-slip shoes). Assist in other areas as required. 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. The hiring range for this position is $18.50- $18.50 per hour/year. This range represents the anticipated base pay for this role. Actual compensation will be determined based on factors such as experience, skills, education, and location. Eligible employees may be offered health, vision, and dental insurance, personal/sick paid time, 401(k) retirement savings plan, bonus potential, paid bereavement, vacation and paid holidays.
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
07/28/2026
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
07/28/2026
Full time
A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presented-and you lead by example through craft, coaching, and consistency. This is not a people manager role. You won't write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. What You'll Actually Do: Own food quality by ensuring every item meets sweetgreen's standards for flavor, food safety, and presentation Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil) Help teammates improve food execution through real-time feedback Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly Be the advocate for food quality on shift, spotting issues early and fixing them fast Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence This Role is a Great Fit If You: Love being in the kitchen and take pride in food quality, consistency, and clean execution Want leadership responsibility without full people management Enjoy training peers and getting them excited about new menu launches Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome) The Perks: Tips (subject to location and role) Competitive wages This role is a key step toward Shift leader and Manager opportunities Medical, dental, and vision options for part-time and full-time team members Paid vacation, wellness time, and parental leave Free meal every shift 401(k) Team Member Merch Shop - earn and buy custom Sweetgreen gear Depending on eligibility Minimum Requirements Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member. Comfortable working on your feet Maintain attention to detail and environmental awareness during operations Use touch to assess quality and complete detail-oriented tasks Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs Food safety knowledge (Food Handler or ServSafe certification) Able to follow food safety, cleanliness, and quality standards Must be available to work a minimum of 30 hours per week Must be 18 years of age or older Must be authorized to work in the United States Who We Are : Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice HERE . Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click HERE . To request an accommodation as permitted by law, click here .
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
07/28/2026
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 .
07/28/2026
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. Reporting to the Vice President of Culinary Strategy and Innovation, the Director of Culinary Development serves as the senior culinary leader for Aramark?s Salute program ? our military and defense food service brand operating across U.S. military installations nationwide. This role oversees all culinary programming, standardization, and execution across the Salute portfolio, ensuring alignment with mission requirements, operational excellence, and the evolving expectations of the Service Members and personnel we serve. The Director leads a team of Executive Chefs embedded at installations nationwide, shaping the culinary vision that supports mission readiness, enhances quality of life, and advances the modernization of military dining. This position partners closely with Aramark operations, marketing, procurement, and business development teams to deliver innovative culinary solutions that balance creativity, cost stewardship, and compliance with military and Aramark standards. The Director is also responsible for developing top culinary talent, supporting enterprise growth, strengthening industry partnerships, and championing the future of military food service. Job Responsibilities Culinary Leadership & Team Development Lead and develop a nationwide team of Executive Chefs across multiple installations, driving consistent culinary and operational excellence. Recruit, mentor, and build a strong culinary talent pipeline, preparing current team members for future leadership roles across the enterprise. Empower team members to make decisions that deliver the highest level of service and dining experience to the populations we serve. Foster a culture of culinary passion, continuous improvement, and pride in the Salute brand. Plan and execute team meetings, coaching sessions, and recognition programs that celebrate performance and build engagement. Culinary Programming & Innovation Design and implement culinary programs aligned with Salute program objectives, customer preferences, and installation-specific needs. Drive consistency in food quality, production, presentation, and service across all dining facility (DFAC) operations. Monitor culinary trends and innovations, translating relevant insights into practical improvements across the portfolio. Champion authentic, on-trend, and precisely executed culinary standards and techniques throughout all installations. Develop unique and diverse program elements ? including local sourcing partnerships where applicable ? that elevate the dining experience. Training & Operational Standards Oversee training standards across the Salute culinary team, including HACCP, knife skills, food code alignment, and menu execution. Ensure compliance with the TriService Food Code, Aramark food safety policies, and applicable installation and federal requirements. Conduct field audits, operational reviews, and performance assessments to validate readiness, quality, and safety. Lead corrective action planning, root-cause analysis, and continuous improvement initiatives across the portfolio. Leverage technology to streamline daily culinary operations and enable a consistent, high-quality hospitality experience. Financial Performance & Procurement Ensure procurement compliance, vendor adherence, SKU standardization, and cost control across the Salute culinary portfolio. Reduce non-compliant spend while improving product utilization and operational efficiency. Forecast, plan, and execute against budget parameters established for the portfolio. Drive margin improvement through focused management of food costs, production efficiency, and resource utilization. Growth & Business Development Support Support growth and new business opportunities within the Salute program as a culinary subject matter expert. Partner with business development teams to provide culinary strategy, program design, and proposal support for new installation pursuits. Represent the Salute brand at industry events and forums, building relationships that strengthen Aramark?s position in the military food service market. Qualifications Required Minimum 10 years of culinary experience, with 3?5 years in a multi-site or enterprise culinary management role. Culinary background required; formal culinary training or degree preferred. Bachelor?s degree in Culinary Arts, Hospitality Management, or equivalent professional experience. Military experience required ? active duty, reserve, or direct experience working in a military food service or installation environment. Familiarity with DFAC operations, military dining standards, and the TriService Food Code is strongly preferred. Demonstrated success leading and developing geographically dispersed culinary teams. Strong knowledge of food safety standards, HACCP principles, and federal food service compliance requirements. Willingness to travel up to 70% of the time to installations across the U.S. Preferred Experience with Department of Defense (DoD) food service contracts or Government Food Service (GFS) programs. Familiarity with military dining modernization efforts and installation-based food service operations. Prior experience with Aramark, Sodexo, Compass, or a large managed services food service company. Experience supporting new site openings, mobilizations, or contract transitions in a military or institutional food service context. 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 Position Title: Sous Chef Direct Report To: Executive Chef Position Summary: Responsible for supervising the daily operation of culinary department, supervising kitchen and restaurant staff with regard to quality, profitability, guest satisfaction, execution and staffing. Primary Responsibilities: Leadership • Set the appropriate example for all line level staff by demonstrating culinary skills, professionalism, and a commitment to excellence. • Assist in the recruitment, training, scheduling, and mentoring of culinary personnel while adhering to Company Standards and Core Values. • Must be able to demonstrate problem-solving skills and adapt to unexpected disruptions while keeping staff focused and motivated. • Create staff schedules, taking into account business demands and individual team members' availability, strengths and abilities. Menu Execution and Cost • Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. • Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. • Collaborate with the front-of-house staff to meet guest expectations and address special requests. • Develop and document standardized recipes to maintain consistency in taste, preparation, and portions. Food Safety, Sanitation & Cleanliness • Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. • Maintain the overall cleanliness of the kitchen operation by conducting regular inspections, maintaining cleaning checklists, and performing walkthroughs to rectify potential hazards or to identify necessary repair and maintenance needs. Financial • Manage kitchen inventory, including ordering, receiving, and storage of products and supplies. • Assist in creating and implementing strategies to minimize food waste and control operating costs. • Collaborate with the Executive Chef on budgeting and financial planning. • Ensure proper scheduling procedures, inventory standards, waste management policies are being followed and are positively impacting operational costs.
07/27/2026
Full time
Job Description Job Description Position Title: Sous Chef Direct Report To: Executive Chef Position Summary: Responsible for supervising the daily operation of culinary department, supervising kitchen and restaurant staff with regard to quality, profitability, guest satisfaction, execution and staffing. Primary Responsibilities: Leadership • Set the appropriate example for all line level staff by demonstrating culinary skills, professionalism, and a commitment to excellence. • Assist in the recruitment, training, scheduling, and mentoring of culinary personnel while adhering to Company Standards and Core Values. • Must be able to demonstrate problem-solving skills and adapt to unexpected disruptions while keeping staff focused and motivated. • Create staff schedules, taking into account business demands and individual team members' availability, strengths and abilities. Menu Execution and Cost • Contribute to menu planning, offering creative input and ensuring a diverse and appealing selection. • Manage the preparation, cooking, and presentation of dishes, maintaining high standards of quality and consistency. • Collaborate with the front-of-house staff to meet guest expectations and address special requests. • Develop and document standardized recipes to maintain consistency in taste, preparation, and portions. Food Safety, Sanitation & Cleanliness • Ensure compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic kitchen environment. • Maintain the overall cleanliness of the kitchen operation by conducting regular inspections, maintaining cleaning checklists, and performing walkthroughs to rectify potential hazards or to identify necessary repair and maintenance needs. Financial • Manage kitchen inventory, including ordering, receiving, and storage of products and supplies. • Assist in creating and implementing strategies to minimize food waste and control operating costs. • Collaborate with the Executive Chef on budgeting and financial planning. • Ensure proper scheduling procedures, inventory standards, waste management policies are being followed and are positively impacting operational costs.
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 5am Age Requirement: Must be 18 years or older Location: Westwood, MA Address: 169 University Ave Pay: $23 - $25.25 / hour Job Posting: 07/06/2026 Job Posting End: 07/31/2026 Job ID:R EARN A BONUS UP TO $2,500! Bring your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchen, you'll lead a team of prep and line cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your leadership, culinary expertise, and attention to detail will be key in managing daily operations and contributing to profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. Responsibilities: Highlight product quality, freshness and uniqueness through proper merchandising Follow recipes, use proper knife skills, and apply cooking techniques to ensure consistency Share your knowledge and passion for food with customers by suggesting meal ideas using products from departments around the store Manage employee performance, including training, feedback and development opportunities Requirements: 2+ years of prep or line cook experience Experience leading a team Knowledge of relevant products Basic knife skills At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. + At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
07/27/2026
Full time
Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 5am Age Requirement: Must be 18 years or older Location: Westwood, MA Address: 169 University Ave Pay: $23 - $25.25 / hour Job Posting: 07/06/2026 Job Posting End: 07/31/2026 Job ID:R EARN A BONUS UP TO $2,500! Bring your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchen, you'll lead a team of prep and line cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your leadership, culinary expertise, and attention to detail will be key in managing daily operations and contributing to profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. Responsibilities: Highlight product quality, freshness and uniqueness through proper merchandising Follow recipes, use proper knife skills, and apply cooking techniques to ensure consistency Share your knowledge and passion for food with customers by suggesting meal ideas using products from departments around the store Manage employee performance, including training, feedback and development opportunities Requirements: 2+ years of prep or line cook experience Experience leading a team Knowledge of relevant products Basic knife skills At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position. + At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with a 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference. Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
