58 jobs found

Job Description Job Description NOW HIRING: SOUS CHEF Starting Pay: $20.00/Hour We are seeking an experienced, dependable Sous Chef to join our team. This is not your average restaurant kitchen position . We are looking for a mature, professional individual with strong leadership skills who can assist in overseeing kitchen operations while maintaining a structured, positive environment. The ideal candidate will have experience preparing meals for large groups, supervising staff, and helping maintain efficient kitchen operations. This position also involves working alongside and helping oversee pre-release residents who are assigned to work in the kitchen. Requirements: Minimum 3 years of experience cooking for large groups or institutional settings Previous supervisory or leadership experience required High School Diploma or GED required Valid Driver's License required Strong communication and interpersonal skills Ability to establish and maintain professional boundaries Clean criminal background required Must pass a pre-employment drug screen, including marijuana Essential Duties & Responsibilities: Assist with daily kitchen operations and meal preparation Prepare high-quality meals for large groups while maintaining consistency and food safety standards Help supervise kitchen staff and assigned kitchen workers Train and mentor individuals working in the kitchen Ensure compliance with sanitation, safety, and health regulations Assist with inventory control, food ordering, and proper food storage Maintain a clean, organized, and efficient kitchen environment Support the Head Chef with scheduling, production planning, and daily operations Foster a respectful, structured, and professional workplace environment This is an excellent opportunity for a skilled culinary professional who enjoys leadership, mentorship, and making a positive impact while working in a unique kitchen environment. Please visit Advanced Employment at 1804 Grand Ave.

Job Description Job Description The Cliffs Resort on beautiful Possum Kingdom lake is seeking a dynamic and experienced Sous Chef to join our culinary team. In this vital leadership role, you will assist in managing kitchen operations, ensuring exceptional food quality, safety standards, and efficient service. Your expertise will help elevate our dining experiences and support the overall success of our resort's culinary offerings. Duties Assist the Executive Chef in overseeing daily kitchen operations, including food preparation and presentation. Supervise kitchen staff, fostering teamwork and maintaining high standards of food safety and sanitation procedures. Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste. Lead food production efforts for fine dining, catering events, banquets, and special occasions with precision and creativity. Ensure compliance with food handling regulations and sanitizing procedures to uphold the highest safety standards. Collaborate on menu planning to incorporate seasonal ingredients and innovative culinary techniques. Support shift management by coordinating staff schedules and ensuring smooth kitchen workflow. Experience Proven experience in fine dining restaurants or upscale hospitality environments with a strong background in food service management. Demonstrated supervisory experience leading culinary teams in fast-paced settings. Extensive banquet experience and familiarity with catering operations are highly desirable. Knowledge of dietary department requirements and food safety sanitizing procedures. Skilled in inventory management, cost control, and kitchen organization. Hands-on experience with food preparation, cooking techniques, and menu development. Previous restaurant or resort management experience preferred; hospitality background is a plus. Join us to be part of a passionate team dedicated to delivering exceptional culinary experiences while advancing your leadership skills in a vibrant resort setting! We offer a competitive salary plus great benefits. Visit our website Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania Company Description The Cliffs Resort located on beautiful Possum Kingdom Lake is 1100 acres of a gated golf course community. The Cliffs Resort is part of Double Diamond Companies headquartered in Dallas, Texas, Double Diamond, Inc. is comprised of a team of individuals specializing in acquiring, managing, marketing and constructing of upscale resort communities. The company is recognized throughout the resort industry for its first-class resorts, challenging golf courses, numerous amenities, beautiful landscaping, and visitor service orientation and for providing an upscale, enjoyable environment for Property Owners and resort guests. Double Diamond's portfolio of subdivisions includes more than 14,000 acres of land located throughout the United States and properties. We currently own and continue to develop three properties in Texas, and one in Pennsylvania

Job Description Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: Job Location is at: Japan Pavilion in EPCOT. Develop or modify menu items with approval of Culinary Control Budget. Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation) Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost. Approve employee's schedules, hours and timesheets for Cook I, II & III Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program. Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management. Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching. Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules. Jump in operation and prepare food menu items at cooking when it's required as the service becomes behind and there is an emergency shortage of the number of cooks. Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation. Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve. Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly. At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced. Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department. When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment. Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste. Execute the opening/closing of the kitchen which include: Pre-shift meeting with production Take temperatures. Receive and check the quality of food deliveries. Take banquet and sushi orders and schedule with advanced employees. Review Invoice for sushi/banquet orders. Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: Must be able to lift 40 lbs. Sitting Standing Lifting Walking Seeing Reaching Able to smell and identify odor. Working Conditions: Moderate Noise Restaurant environment Qualifications: Five years of experience in a restaurant business; or Three years of experience in Cooking Department. Culinary certificate or diploma preferred. Bi-lingual in Japanese, preferred. Understanding of Japanese Cuisine, preferred Other Qualifications: Able to multi-task with competing priorities and meet deadlines in a face pace environment. Able to work weekends and/or holidays as required. Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company. Able to work effectively and relate well with others. Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems. Able to read and comprehend written information.

Job Description Job Description DiSalvo's restaurant Hiring a Sous Chef/ line cook / Saute in Williamsport, Pennsylvania. DiSalvo's restaurant began almost 40 years ago as a pasta manufacturing company and has grown to one of the premier dining / event destinations in central Pennsylvania. We're known for our in house made premium pastas, as well as the finest in fresh seafoods and wood grilled steaks. Our menu regularly sources as much fresh and local product as possible. The City of Williamsport and its surrounding areas are beautiful. With many outdoor activities and to notch schools it's a shoe in for a great place to raise a family. Not to mention it's low cost of living compared to other mid-size cities. Give us a look, I think you'll be impressed. Reports to: Executive Chef / GM Summary: To assist Executive Chef in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Essential Duties and Responsibilities: Include the following. Other duties may be assigned. - Cooks and otherwise prepares foods according to recipes. - Cuts, trims, bones and carves meats and poultry for cooking. - Responsible for quality and consistency of product taste and presentation. - Insures all deadlines are met in food production based on production orders. - Weighs and measures designated ingredients. - Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. - Properly stores foods in designated areas following wrapping, dating, and rotation procedures. - Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control. - Serves customers in an efficient and friendly manner. - Resolves customer concerns. - Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures. - Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. - Assumes responsibility for kitchen in absence of Executive Chef. Food Safety/Sanitation -Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards -Maintains sanitation and orderliness of all equipment, supplies and utensils within work area -Handles foods items appropriately during preparation -Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards -Keeps display equipment clean and free of debris during meal service as assigned -Cleans equipment, as assigned and in a timely fashion -Cleans workstation thoroughly before leaving the area for other assignments Customer Service -Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions -Interacts with customers in a manner to ensure customer satisfaction -Greets customers courteously -Serves customers quickly, Does not allow back-ups or snags in serving lines -Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor -Demonstrates a complete understanding of daily menu items and explains same to customers accurately -Relays relevant comments from customers directly to supervisors -Interact with customers and resolves customer complaints in a friendly and service oriented manner -Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently -Checks to ensure that all display foods are merchandised attractively per standards -Serve food neatly and attractively per standard Physical Safety -Ensures corporate and OSHA safety standards are followed -Follows principles of sanitation and safety in handling food and equipment -Cleans up spills in the serving, dining area, his/her own work area immediately. Company Standards -Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards -Informs chef, supervisor, in a timely manner when supplies are low -Follows and observes all company policies and procedures -Follows company standards for attendance and punctuality -Maintains professional appearance at all times, clean and well groomed in accordance with company standards -Develops a positive working relationship with fellow workers and customers and avoids conflict -Assist other functions as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and Experience: Six months to one year related experience and/or training; Associate's degree (A.A.) or equivalent from two-year college or technical school; or equivalent combination of education and experience. Mathematical Skills: Ability to calculate figures and amounts such as recipe conversions and extensions, recipe yields, and percentages. Ability to make change. Language Skills : Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS Sheets. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, talk or hear, and taste or smell. The employee frequently is required to walk; use hands to finger, handle, or feel; stoop, kneel, crouch, or crawl; reach with hands and arms. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 25 pounds and may occasionally lift up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually very loud. All employees are responsible for maintaining a hazard free environment for themselves and our customers. All employees are required to wear personal protective equipment (goggles or eyewear, gloves and aprons) when handling chemicals or other hazardous substance or when assisting in first aid. Employees may be required to use certain mechanical, electric, sharp, heat producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function and maintenance of all kitchen related equipment. See your supervisor for specific training procedures. Job Type: Full-time Pay: $32,000.00 - $45,000.00 per year Physical Setting: Bar Casual dining restaurant Fine dining restaurant Schedule: 10 hour shift 12 hour shift 8 hour shift Evening shift Occasional swing shift Tuesday to Friday Supplemental Pay: Bonus pay Ability to commute/relocate: Williamsport, PA 17701: Reliably commute or planning to relocate before starting work (Preferred) Experience: Culinary experience: 2 years (Preferred) Cooking: 2 years (Preferred) License/Certification: ServeSafe Certification (Preferred) Shift availability: Evening Shift (Required) Weekends (Required) Work Location: One location

Job Description Job Description Currently interviewing and hiring Chefs, Sous Chefs and Line Cooks for Reposado in Palo Alto and San Mateo. Our mission statement is "Simple food done well." We are known for serving some of the best food and service on the Peninsula. We have achieved this by hiring hard-working talent who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves. In particular we are searching for working Chefs with a passion for what they do and opportunity to grow. Respond by email or apply in person between 2:00 pm and 4:30 pm at 236 Hamilton Ave, Palo Alto, CA 94301 SOUS CHEF RESPONSIBILITIES: Overseeing the daily operation of the kitchen Menu/event planning including recipe and product development Hiring/staffing Scheduling Staff training including support documentation Control profit and loss, food and labor costs Ensure safety and sanitation, and general maintenance of facilities. Candidates should have: Chef de Cuisine, minimum of 2 years supervisory experience Sous Chef minimum 1 year supervisory experience Certification, AOS or equivalent in culinary a plus Strong organizational skills Proficient in Word and Excel Reliable transportation to and from work Authorized to work in the United States Ability to maneuver around all areas of the kitchen, stand for periods for up to 10 hours, work in close quarters, bend, scoop, reach, push and pull, and lift trays up to 25 lbs., and lift other food products and boxes up to 50 lbs (links to all our restaurants) Company Description Reposado is a fun eating house serving amazing, delicious Mexican food. We don't think of ourselves as fine dining, even if our food is truly exceptionally fine and represents the diversity and culture of Mexican Cuisine. So, please come join us deliver a fun and deeply satisfying experience to our guests. We look forward to you being part of the Reposado experience. Company Description Reposado is a fun eating house serving amazing, delicious Mexican food. We don't think of ourselves as fine dining, even if our food is truly exceptionally fine and represents the diversity and culture of Mexican Cuisine. So, please come join us deliver a fun and deeply satisfying experience to our guests. We look forward to you being part of the Reposado experience.

Job Description Job Description Currently interviewing for a Sous Chefs and Line Cook for the Palo Alto Creamery in downtown Palo Alto. Our mission statement is "Simple food done well." We are known for serving some of the best food and service on the Peninsula. We have achieved this by hiring hard-working talent who share our commitment to excellence. We encourage individual growth and challenge ourselves to always improve ourselves. In particular we are searching for working Chefs with a passion for what they do and opportunity to grow. Respond by email or apply in person between 2:00 pm and 4:30 pm at 566 Emerson St, Palo Alto SOUS CHEF RESPONSIBILITIES: Overseeing the daily operation of the kitchen Menu/event planning including recipe and product development Hiring/staffing Scheduling Staff training including support documentation Control profit and loss, food and labor costs Ensure safety and sanitation, and general maintenance of facilities. Candidates should have: Sous Chef minimum 1 year supervisory experience Certification, AOS or equivalent in culinary a plus Strong organizational skills Proficient in Word and Excel Reliable transportation to and from work Authorized to work in the United States Ability to maneuver around all areas of the kitchen, stand for periods for up to 10 hours, work in close quarters, bend, scoop, reach, push and pull, and lift trays up to 25 lbs., and lift other food products and boxes up to 50 lbs Workweek is five 10-hour shifts a week. Part of the interview process for Sous Chefs will be to demonstrate basic egg cooking and culinary skills. Company Description The Palo Alto Creamery in Downtown Palo Alto is a classic American diner serving full service lunch and dinner. Our mission is "Simple Food Done Well". Opened in 1923 and under current ownership since 1988. Menu and service was expanded to include breakfast, lunch, and dinner with a bakery that prepares all our breads, pastries, and desserts daily. Restaurants From Scratch is a small independent restaurant company in Palo Alto consisting of the Palo Alto Creamery with in house bakery, Reposado serving Mexican Cuisine, Scratch serving American fare in Mountain View, and the British Banker's Club in Menlo Park. We are known for serving some of the best food and service on the Peninsula. Company Description The Palo Alto Creamery in Downtown Palo Alto is a classic American diner serving full service lunch and dinner. Our mission is "Simple Food Done Well". Opened in 1923 and under current ownership since 1988. Menu and service was expanded to include breakfast, lunch, and dinner with a bakery that prepares all our breads, pastries, and desserts daily. Restaurants From Scratch is a small independent restaurant company in Palo Alto consisting of the Palo Alto Creamery with in house bakery, Reposado serving Mexican Cuisine, Scratch serving American fare in Mountain View, and the British Banker's Club in Menlo Park. We are known for serving some of the best food and service on the Peninsula.

Job Description Job Description ESSENTIAL JOB FUNCTIONS Ensure a smoothly run shift-including food quality, service and safety-by utilizing proper management techniques. Delegate duties, and hold staff members accountable for their areas of responsibility. Conduct performance evaluations and wage increases according to policy. Assist in menu development. Advise supervisors on policies and procedures, and ensure implementation. Advise supervisors and others on calling, organization and safety techniques. Maintain good communication amongst kitchen staff. Fill in for Chefs when absent. Maintain continuous quality control. Control labor and food waste. Perform other duties and responsibilities as assigned. EXPERIENCE & QUALIFICATIONS 5 years of experience working in a restaurant. 2 years of supervisory experience. SKILLS, KNOWLEDGE & ATTRIBUTES Strong management skills. Strong communication skills. Strong culinary knowledge and cooking skills. High energy level. Positive attitude. Able to face challenges and overcome adversity. Able to handle stress effectively. Able to set long-range goals and take action. Able to express appreciation for a job well done. UNIVERSAL REQUIREMENTS Sensitivity to various cultures, including Native American cultures. Regular attendance and punctuality. Able and willing to work any changes in scheduled hours as required. Serve as a credit to Jackpot Junction Casino Hotel, and encourage others to do the same. PHYSICAL DEMANDS Mobility throughout the facility. Able to lift up to 50 pounds on a frequent basis. Able to bend, stoop and twist on a frequent basis. Able to tolerate heat. Able to stand and walk for long periods of time. Company Description A dynamic casino hotel where entertainment, hospitality, and exceptional guest service come together. Our resort offers a vibrant atmosphere featuring exciting gaming, luxurious accommodations, top-tier dining, and unforgettable entertainment - all delivered by a passionate and professional team. We offer rewarding career opportunities across a wide range of departments, including customer service, hospitality, entertainment, marketing, finance, human resources, and gaming operations. Whether you thrive on the casino floor, enjoy creating memorable guest experiences, or prefer supporting operations behind the scenes, there's a place for you here. At our casino hotel, employees are valued as the heart of our success. We provide competitive pay, career growth opportunities, professional training, and a fast-paced, team-oriented environment where your skills and dedication are recognized and rewarded. Company Description A dynamic casino hotel where entertainment, hospitality, and exceptional guest service come together. Our resort offers a vibrant atmosphere featuring exciting gaming, luxurious accommodations, top-tier dining, and unforgettable entertainment - all delivered by a passionate and professional team. We offer rewarding career opportunities across a wide range of departments, including customer service, hospitality, entertainment, marketing, finance, human resources, and gaming operations. Whether you thrive on the casino floor, enjoy creating memorable guest experiences, or prefer supporting operations behind the scenes, there's a place for you here. At our casino hotel, employees are valued as the heart of our success. We provide competitive pay, career growth opportunities, professional training, and a fast-paced, team-oriented environment where your skills and dedication are recognized and rewarded.

Job Description Job Description Morrow Hospitality Group celebrates and elevates the rich culinary traditions of New Orleans. We invite you to join our family as we guide our guests on a memorable journey through flavor and culture. The Sous Chef will be a key player in the kitchen, working directly under the General Manager to manage daily operations, maintain quality control, and contribute to menu development. Responsibilities Oversee and manage the daily operations of the kitchen, including food preparation, cooking, and plating, ensuring consistency and adherence to Morrow Hospitality's standards. Supervise, train, and mentor kitchen staff, promoting a positive and efficient work environment. Delegate tasks and manage workflow to meet service demands. Assist in managing inventory, ordering, and receiving supplies. Monitor food and labor costs to meet budgetary goals. Ensure the highest level of food quality, presentation, and sanitation standards are maintained at all times. Work closely with the Executive Chef on menu engineering, recipe testing, and ingredient sourcing, with a specific focus on Asian cuisine techniques and flavors. Maintain a clean, organized, and safe kitchen environment in compliance with all local health and safety regulations. Qualifications Minimum of three (3) years of progressive experience in the restaurant industry, with at least one year in a supervisory or leadership role. Culinary degree or equivalent professional training is preferred. Demonstrated ability to manage high-volume kitchen operations. Strong leadership, communication, and interpersonal skills. In-depth knowledge of food safety and sanitation practices. Proficiency in inventory management software and POS systems. Company Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact. Company Description Morrow Hospitality was born from a passion for community, exceptional service, and world-class hospitality. What started as a single vision has grown into a dynamic collection of must-visit destinations, offering a fusion of elevated dining, vibrant nightlife, and unparalleled experiences that leave a lasting impact.

Job Description Job Description Thames Street Oyster House is seeking an energetic, creative, and extremely motivated culinary professional to join our team as a Sous Chef. Our highly awarded, independent Baltimore restaurant is located in historic Fell's Point on the waterfront. We are searching for an individual with the utmost attention to detail, propensity for leadership, and the desire to learn, while inspiring the staff to do the same. You must be well organized, focused, have good communication skills, be a leader, have a very strong work ethic, and a true passion for the culinary arts. Prior supervisory experience is preferred, but if you're a natural leader and are ready to learn, grow, and take the next step in your culinary career, we encourage you to apply. -The restaurant is CLOSED ALL major holidays, as well as summer and winter breaks every year -We offer an excellent benefits package including medical, dental, vision, and a free employee assistance program -Biyearly bonuses -Sick pay and paid time off -Compensation is very competitive -Family meal, shift drinks, free dining -Set schedule of 45 hours/week The responsibilities for this role will include the following: -Work shifts on the line and ensure execution -Be a leader , in a positive and active culinary and management role for all staff -Ensure our standards are met at all times during service -Help to control food and labor costs with guidance from the Executive Chef -Maintain and practice the highest cleanliness, sanitation, and preparedness -Contribute to seasonal menu changes, working with Executive Chef -Ordering and purchasing, daily follow up with purveyors regarding invoicing and product -Develop daily specials -Teaching and development of kitchen staff and sometimes interns -Roughly 45 hours a week/5 days, including Sundays Applicants must have several years of experience as a lead line cook in a moderate to high-volume upscale-casual or fine-dining restaurant, and EITHER a culinary degree or similar work experience . Please forward resume and references to apply. Thank you. Company Description Thames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible. The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard. Company Description Thames Street Oyster House is located in historic Fells Point on the waterfront, and is frequented by locals and visitors alike. The Oyster House offers a spectacular à la carte raw bar, featuring at least ten different kinds of oysters daily from the East and West coasts and beyond. Executive Chef - Partner Eric Houseknecht creates impeccable authentic and inspired Maryland, Mid-Atlantic, and New England seafood dishes. Serving only the finest quality seafood available, we source our product from the most reputable and respected purveyors and fishermen, locally, domestically, and sustainably whenever possible. The bar offers handmade cocktails, along with a great draft beer and wine selection, including many local options as well as New England favorites. Join us in our inviting main bar room, upstairs water view dining area, or charming back courtyard.

Job Description Job Description JOIN OUR TEAM We don't hire employees, we scout team members. We recruit talented, team-oriented individuals who are looking to work alongside us and not for us. We are always looking to draft committed warriors with a deep sense of passion and finesse. SOUS CHEF We are recruiting a Sous Chef to join our team! Serious inquiries only, please. Sous Chef Position Requirements: Full Job Description Essential Responsibilities: Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor Comply with health and food safety standards, restocking items and cleaning Managing food cost and labor cost P&L management Ordering & Inventory responsibilities Carefully follow standard recipes while preparing assigned items for food service Consistently use safe and sanitary food handling practices Assists other cooks during emergencies or rush periods Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to insure safe and sanitary food-handling practices Assists in plating food items for service Cleans assigned workstation areas Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters Carefully follows instructions and procedures set and communicated by Chef Start each shift by leading with a great attitude and a high level of respect for the team, the product and the guests Job Type: Full-time/Salaried Position Physical Setting: Casual New Orleans inspired Po' Boy restaurant & Tavern in Hyde Park, Chicago Schedule: 12 hour shift Evening shift Holidays Monday to Friday Night shift Weekend availability Education: High school or equivalent (Preferred) Experience: Cooking: 1 year (Required) Restaurant Experience: 1 year (Required) Work Location: One location

Job Description Job Description Description Honest Origins, a division of Trinidad Benham Corp., a national leader in the consumer food products industry is seeking a Machine Operator for our Antioch, TN facility. This position will set up and maintain proper Machine Operation while maintaining the best quality possible for wholesale/retail packaging. There's a reason Trinidad Benham is recognized as a leader in our industry. Trinidad Benham Corp has been in business for over 100 years, and we know a thing or two about providing stable employment and growth. The schedule for this Production position will be: The schedule will flex based on Production needs on 1st, 2nd & 3rd Shifts. WHAT YOU'LL BE DOING Primary responsibilities of a Machine Operator are to: Set up and perform safe start-ups at the beginning of each shift. Think safety. Conduct prompt start-ups, timely shutdowns, and precise changeovers from one product to another. Recording accurate production output and downtime. Record and maintain Quality Control throughout the machine process. Maintain proper sanitation of the equipment and production environment according to plant GMP's. Complete all SQF related documentation. Will operate the cook room overall including the Blending and Packaging processes. Frequent Forklift operation including stand-up and sit down lifts. Follow all Food Safety procedures and policies. Perform other duties as assigned by supervisory personnel, possibly including, but not limited to, preventive maintenance and cleaning. Occasional plant Sanitation duties. WHAT WE NEED Strong attendance and good safety/sanitation history. Self-motivated and responsible. Experience as a Machine Operator. Communicate effectively with supervisors and co-workers. Willing to work any shift if required. Ability to lift up to 50 pounds. Possess some mechanical ability; previous machine operator experience required. Bilingual Spanish/English preferred. EXTRAS Employee-Owned Weekly Pay Advancement Opportunities Insurance coverage that includes medical, dental, vision and life insurance and flexible spending accounts 401(k) with employer match Paid holidays and competitive vacation/sick pay plans Tuition assistance program Employee stock ownership program (ESOP) Company Description Trinidad Benham Corporation is a private label, Employee Owned Company established in 1917. Our employees are the heart of our company. Together, our entrepreneurial spirit has led us through a century of growth into our next hundred years. We process and package beans, rice, and food contact materials. Our customers include major grocery chains and food service companies throughout the US. We are respected around the world for integrity, category expertise, dedication to quality, and superior customer service. Company Description Trinidad Benham Corporation is a private label, Employee Owned Company established in 1917. Our employees are the heart of our company. Together, our entrepreneurial spirit has led us through a century of growth into our next hundred years. We process and package beans, rice, and food contact materials. Our customers include major grocery chains and food service companies throughout the US. We are respected around the world for integrity, category expertise, dedication to quality, and superior customer service.

Job Description Job Description KEYSTONE POTATO PRODUCTS, LLC POSITION DESCRIPTION Position Title: Machine Operator Department Title: Production Reports To: Production Manager/Shift Supervisor Position Overview: This position is responsible for the daily operation of the process equipment that converts raw potatoes into dehydrated flakes and/or fresh cut various cuts and sizes to insure an excellent grade of food product that meets customer's specifications in a timely, efficient, and safe manner. 1. The demonstrated ability to communicate between management and fellow employees. 2. The demonstrated ability to possess good problem solving skills. Essential Duties and Responsibilities: Effectively learn and safely operate all machinery, computers, and processes required to successfully produce good product. Fresh Cut - demonstrate the ability to operate the peeler, cutter (Urschel), sliver remover, optical sorter, cooling tunnel, conveyors and packaging equipment. Dehy- demonstrate the ability to understand the dehy process by controlling the peeler, brush machine, slicer, blancher, cooler, cooker, ricer, drums, Kadent blades, augers and packaging equipment. Fresh Pack- Have knowledge of or be capable of learning the computerized set up of the automatic bagging machines. Have a working knowledge of the operation of assigned bagging machine. As specified by orders from Production Manager, set up machines with proper bags and Kwik-locks. Responsible for seeing that all orders are filled in a timely manner. Keep machines clean and in good working order. Be able to perform general machine maintenance including rethreading needles and fixing stuck kwik-loks. Obtain needed bags from bag storage, keep track of number of bags used, and return unused bags to storage or store unused bags properly. Keep bags and bag racks clean and orderly. Inform bag Inventory Control manager if the inventory of certain labels is becoming low. This task is shared with Forklift Operators. Help personnel who are filling master bags and stacking and identify/report any issues or concerns. Ability to operate floor jack. Read and understand orders on board. Notify supervisor if something needs clarified. Identify low product and/or packaging and inform appropriate personnel. Complete proper change overs with correct packaging. Clean out product and identify what is to follow. Coordinate with Supervisor schedule to ensure packing line personnel in cleaning up work area, blowing loose debris off machine with air hose, sweeping and cleaning heavily soiled areas with water as needed, disposing of empty bag containers. Alert maintenance and inform supervisor of machinery breakdowns or mechanical errors. Clean out the weigher before each new run. Ensure entire clean out before the next run. Other duties as assigned. May be required to work at other company properties. At times may assist with Quality Control. Maintain open communication with supervisors, managers and other staff members, in order to achieve the above expectations. Must adhere to company rules and follow GMP signs and maintain good personal hygiene. Be capable of mixing additives for the drums, and controlling flow of additives to finish product. Able to work and learn in a team environment and communicate well with fellow employees Maintain open communication between Production Manager, Lead Operator, Lab, and fellow employees Communicate with Manager, Lead Operator and Lab, such as too much or too little mash, cooking problems with potatoes; too sticky, to dry, excessive skipping of blades, etc. (Dehy) Must be able to communicate with Lab (Quality) to prevent out of grade situations and correct the problem if this occurs. Communicate with Manager, Lead Operator and Lab, raw product potato quality, processing issues, machine breakdowns, etc. Capable of shoveling mash to assure even distribution of mash on applicator rolls. Work assignments in other production areas may be required at times. This may include, but not limited to; shipping and receiving, packaging, sanitation, and maintenance. Flexibility-able and willing to perform tasks at all levels (from sweeping floors to operation the production process) Assist in any maintenance problems, or production problems which may occur during process line operations. Required to assist in maintaining the cleanliness of the entire plant. Responsible to clean and sterilize all augers on the process line at the end of each production run. Assist in all aspects of clean up at the end of each production run. Always strive to produce an excellent grade of food product in a safe environment. May require working on a Saturday and/or Sunday to accommodate customer needs. Required Skills: General machine operating experience. Computer literate. Working Conditions/Physical Requirements This description is intended to include the general content and requirements for the performance of the job. It is not intended to be considered as an exhaustive statement of duties, responsibilities, or requirements. Please indicate the percentage of time that is spent while fulfilling this position's duties in a typical year. Out of 100%: 10 % Sitting 50 %Walking 40% Standing In an 12 hour workday, the incumbent would: Activity Never Minimal 1-24% Occasional 25-49% Frequent 50-74% Continuous 75-100% Move/Lift 1-10# X Move/Lift 11-50# X Move/Lift 50+# X Bend X Stoop X Squat X Kneel X Climb Stairs X Crawl X Reach Above Shoulder X Walk on Uneven Surfaces X Are there any working conditions - such as noise, temperature extremes, odors, etc. - involved in the job which might be described as uncomfortable or disagreeable? CONDITION HOW OFTEN ENCOUNTERED? (Daily, Weekly, Monthly) Exposure to steam Daily Exposure to heat Daily Exposure to dust Daily Exposure to noise Daily Chemicals Daily REQUIRED SAFETY EQUIPMENT: 1. Hearing Protection 2. Proper Footwear APPROVALS: _ _ Name Title Date M-F from 6:00 am to 2:00 pm.

Job Description Job Description Job Summary We are looking for a passionate and skilled Sous Chef to join our dynamic culinary team. As a key leader in the kitchen, you will support the Head Chef in managing daily operations, ensuring the delivery of high-quality food and exceptional service. This role offers an exciting opportunity to showcase your culinary expertise, leadership abilities, and passion for hospitality in a vibrant environment. The ideal candidate will thrive in a fast-paced setting, possess strong team management skills, and have extensive experience in fine dining and food production. Responsibilities Assist in overseeing all kitchen operations, including food preparation, cooking, and presentation to meet high standards of quality and consistency. Supervise kitchen staff during shifts, providing guidance, training, and support to ensure efficient workflow and excellent food service. Manage inventory control by monitoring stock levels, conducting regular audits, and coordinating with suppliers to ensure timely replenishment of ingredients. Ensure compliance with food safety sanitizing procedures, health regulations, and sanitation standards across all kitchen areas. Lead menu planning efforts in collaboration with the culinary team, incorporating dietary considerations and catering requirements. Oversee food handling practices and maintain proper storage procedures to minimize waste and control costs. Support banquet and catering events by coordinating food production and ensuring smooth execution from start to finish. Experience Proven experience in a supervisory role within a professional kitchen environment, preferably with banquet or catering experience. Extensive background in fine dining settings with strong knowledge of culinary techniques and presentation standards. Demonstrated ability to manage teams effectively while maintaining high levels of food quality and safety. Familiarity with inventory management, cost control measures, and kitchen management systems. Hands-on experience with food preparation, food service management, and catering operations. Knowledge of dietary department procedures, food safety sanitizing protocols, and hospitality standards. Strong leadership skills combined with excellent communication abilities to motivate staff and deliver outstanding guest experiences. Join us as a Sous Chef where your culinary talent can shine! Be part of a lively team dedicated to creating memorable dining moments while advancing your career in the vibrant world of hospitality. Work Location: In person

Job Description Job Description Food Manufacturing Machine Operators Location: Ontario, CA Industry: Food Manufacturing Job Type: Temp-to-Hire / Long-Term Opportunity Pay: $18.00 - $20.00 DOE Shift: 1st and 2nd shift openings Job Summary We are hiring multiple Food Manufacturing Machine Operators for a confidential food manufacturing facility in Ontario, CA. These openings support production, mixing, cooking, extrusion, coating, wrapping, tray sealing, and packaging operations. This is a great opportunity for candidates with experience in food manufacturing, machine operation, packaging, batching, mixing, cooking, sanitation, or fast-paced production environments. Openings may include: Mixer Operator Syrup Cook Operator Slab / Extruder Operator Enrober Operator Wrapper Operator Tray Sealer Operator Packaging Machine Operator Production Machine Operator Candidates will be matched to the best-fit position based on experience, skill set, and shift availability. Responsibilities Depending on the assigned department, duties may include: Operate food production or packaging equipment according to work instructions and production requirements. Prepare, combine, mix, cook, coat, seal, wrap, or package product according to batch sheets, recipes, specifications, and quality standards. Verify product specifications such as weight, size, coating, temperature, seal integrity, coding, and appearance. Follow batch sheets, recipe instructions, production paperwork, quality forms, and documentation procedures. Stage, verify, and inspect ingredients, raw materials, coatings, packaging materials, or finished products. Confirm RM numbers, labels, batch information, and production materials match required documentation. Perform visual checks for abnormal conditions, contamination, product defects, incorrect materials, or quality concerns. Make minor equipment adjustments using tools to maintain production flow and product quality. Monitor machine speed, settings, temperature, coating levels, wrapper settings, tray sealing, and related production conditions. Assemble, disassemble, clean, and reassemble equipment during start-up, changeovers, sanitation, or production needs. Complete required sign-offs, control charts, scaling sheets, batch records, quality paperwork, or production documentation. Communicate issues to leads, supervisors, quality, or maintenance when equipment, product, or materials are out of specification. Maintain a clean, safe, and organized work area. Follow all GMP, GSP, food safety, PPE, sanitation, quality, and safety requirements. Support line changeovers, sanitation activities, recycling of off-spec product, and other production duties as assigned. Qualifications Qualified candidates should have one or more of the following: Food manufacturing experience preferred. Machine operator or production operator experience preferred. Experience in mixing, batching, cooking, extrusion, coating, wrapping, sealing, or packaging is a plus. Ability to follow batch sheets, work instructions, production paperwork, and quality documentation. Basic math skills, including addition, subtraction, multiplication, division, fractions, decimals, ratios, and percentages. Basic computer literacy preferred. Mechanical aptitude and ability to make minor equipment adjustments. Strong attention to detail and quality. Ability to work in a fast-paced, high-speed production environment. Ability to communicate with leads, supervisors, maintenance, quality, and team members. Reliable attendance and punctuality. Ability to work as part of a team. Ability to follow all food safety, GMP, GSP, PPE, sanitation, and quality requirements. Preferred Experience 1-2 years of food manufacturing experience. Experience operating production or packaging machinery. Experience with batch sheets, recipes, control charts, scaling sheets, or quality paperwork. Experience checking product weights, dimensions, temperatures, seal integrity, coding, or packaging quality. Experience with mixers, blenders, kettles, extruders, enrobers, wrappers, tray sealers, check weighers, robotics, or similar food production equipment. Bilingual English/Spanish is a plus. Physical Requirements Ability to stand for extended periods. Ability to lift up to 50 lbs, depending on role. Some roles may require lifting and carrying up to 55 lbs. Ability to bend, twist, squat, reach, and perform repetitive movements throughout the shift. Ability to make minor equipment adjustments with tools. Ability to work in a fast-paced production environment. Ability to work around food ingredients, packaging materials, allergens, machinery, and sanitation activities. Ability to wear required PPE and follow all safety procedures. Some roles may require climbing ladders or using hands and feet to operate machinery controls. Ideal Candidate The ideal candidate is reliable, safety-focused, detail-oriented, and comfortable working in a fast-paced food manufacturing environment. This person should be able to follow instructions, complete paperwork accurately, communicate issues quickly, and help keep production running safely and efficiently. Strong candidates may have experience as a machine operator, mixer operator, cook operator, packaging operator, wrapper operator, enrober operator, tray sealer operator, batcher, production associate, or food manufacturing worker.

Job Description Job Description KEYSTONE POTATO PRODUCTS, LLC POSITION DESCRIPTION Position Title: Machine Operator Department Title: Production Reports To: Production Manager/Shift Supervisor Position Overview: This position is responsible for the daily operation of the process equipment that converts raw potatoes into dehydrated flakes and/or fresh cut various cuts and sizes to insure an excellent grade of food product that meets customer's specifications in a timely, efficient, and safe manner. 1. The demonstrated ability to communicate between management and fellow employees. 2. The demonstrated ability to possess good problem solving skills. Essential Duties and Responsibilities: Effectively learn and safely operate all machinery, computers, and processes required to successfully produce good product. Fresh Cut - demonstrate the ability to operate the peeler, cutter (Urschel), sliver remover, optical sorter, cooling tunnel, conveyors and packaging equipment. Dehy- demonstrate the ability to understand the dehy process by controlling the peeler, brush machine, slicer, blancher, cooler, cooker, ricer, drums, Kadent blades, augers and packaging equipment. Fresh Pack- Have knowledge of or be capable of learning the computerized set up of the automatic bagging machines. Have a working knowledge of the operation of assigned bagging machine. As specified by orders from Production Manager, set up machines with proper bags and Kwik-locks. Responsible for seeing that all orders are filled in a timely manner. Keep machines clean and in good working order. Be able to perform general machine maintenance including rethreading needles and fixing stuck kwik-loks. Obtain needed bags from bag storage, keep track of number of bags used, and return unused bags to storage or store unused bags properly. Keep bags and bag racks clean and orderly. Inform bag Inventory Control manager if the inventory of certain labels is becoming low. This task is shared with Forklift Operators. Help personnel who are filling master bags and stacking and identify/report any issues or concerns. Ability to operate floor jack. Read and understand orders on board. Notify supervisor if something needs clarified. Identify low product and/or packaging and inform appropriate personnel. Complete proper change overs with correct packaging. Clean out product and identify what is to follow. Coordinate with Supervisor schedule to ensure packing line personnel in cleaning up work area, blowing loose debris off machine with air hose, sweeping and cleaning heavily soiled areas with water as needed, disposing of empty bag containers. Alert maintenance and inform supervisor of machinery breakdowns or mechanical errors. Clean out the weigher before each new run. Ensure entire clean out before the next run. Other duties as assigned. May be required to work at other company properties. At times may assist with Quality Control. Maintain open communication with supervisors, managers and other staff members, in order to achieve the above expectations. Must adhere to company rules and follow GMP signs and maintain good personal hygiene. Be capable of mixing additives for the drums, and controlling flow of additives to finish product. Able to work and learn in a team environment and communicate well with fellow employees Maintain open communication between Production Manager, Lead Operator, Lab, and fellow employees Communicate with Manager, Lead Operator and Lab, such as too much or too little mash, cooking problems with potatoes; too sticky, to dry, excessive skipping of blades, etc. (Dehy) Must be able to communicate with Lab (Quality) to prevent out of grade situations and correct the problem if this occurs. Communicate with Manager, Lead Operator and Lab, raw product potato quality, processing issues, machine breakdowns, etc. Capable of shoveling mash to assure even distribution of mash on applicator rolls. Work assignments in other production areas may be required at times. This may include, but not limited to; shipping and receiving, packaging, sanitation, and maintenance. Flexibility-able and willing to perform tasks at all levels (from sweeping floors to operation the production process) Assist in any maintenance problems, or production problems which may occur during process line operations. Required to assist in maintaining the cleanliness of the entire plant. Responsible to clean and sterilize all augers on the process line at the end of each production run. Assist in all aspects of clean up at the end of each production run. Always strive to produce an excellent grade of food product in a safe environment. May require working on a Saturday and/or Sunday to accommodate customer needs. Required Skills: General machine operating experience. Computer literate. Working Conditions/Physical Requirements This description is intended to include the general content and requirements for the performance of the job. It is not intended to be considered as an exhaustive statement of duties, responsibilities, or requirements. Please indicate the percentage of time that is spent while fulfilling this position's duties in a typical year. Out of 100%: 10 % Sitting 50 %Walking 40% Standing In an 12 hour workday, the incumbent would: Activity Never Minimal 1-24% Occasional 25-49% Frequent 50-74% Continuous 75-100% Move/Lift 1-10# X Move/Lift 11-50# X Move/Lift 50+# X Bend X Stoop X Squat X Kneel X Climb Stairs X Crawl X Reach Above Shoulder X Walk on Uneven Surfaces X Are there any working conditions - such as noise, temperature extremes, odors, etc. - involved in the job which might be described as uncomfortable or disagreeable? CONDITION HOW OFTEN ENCOUNTERED? (Daily, Weekly, Monthly) Exposure to steam Daily Exposure to heat Daily Exposure to dust Daily Exposure to noise Daily Chemicals Daily REQUIRED SAFETY EQUIPMENT: 1. Hearing Protection 2. Proper Footwear APPROVALS: _ _ Name Title Date M-F from 6:00 am to 2:00 pm.