164 jobs found

Description: Cook Private School Full Time position Benefits Eligible Pay Rate: $18-$19 an hour depending on experience Work Schedule: Monday through Friday 6:30am-3pm Bring the flavor, the creativity, and the "I've got this" energy to a kitchen where every meal helps fuel a great day. Brock & Company is looking for a Cook who takes pride in fresh ingredients, smart preparation, and turning everyday school meals into something students and staff genuinely look forward to. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 18-19 Hourly Wage PId23ed60f5-

Description: Cook Private School Full time benefits eligible Pay Rate: $20 an hour Join a culinary team where your work helps fuel a school community every day. As a Cook with Brock & Company at a private school, you will play an important hands-on role in preparing fresh, high-quality meals in a supportive, organized kitchen environment. This is a great opportunity for someone who takes pride in good food, teamwork, consistency, and service, while enjoying the stability of a full-time, benefits-eligible position. If you bring a positive attitude, strong work ethic, and a passion for creating meals people genuinely enjoy, we would love to hear from you. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 20-20 Hourly Wage PI7c3d72e33bdd-5956

WHO is Sound Generations? We are a comprehensive non-profit organization that serves older adults and people with disabilities in King County. Our mission is to partner with older adults to provide accessible and inclusive services so they can age their way. We are currently seeking a Food Service Worker to join our Community Dining team in Seattle, Washington. What will YOU do? The Food Service Worker performs a variety of routine duties in the preparation and serving of food and beverages; performs routine clean-up duties such as dishwashing, trash removal, storage functions, and maintaining sanitary conditions. This position will primarily support the region south of Seattle from Renton/Rainer Beach to Auburn/Pacific/Enumclaw. Pay Rate: $22.95 per hour. Work Schedule: It's an on-call casual position, and work shifts can be up to 6 hours per day. Benefits: Paid sick leave. Employer paid 401k plan. Responsibilities: Assist Site Coordinator in preparing and/or cooking vegetables, fruits, meats, soups, etc. Operate cooking and kitchen equipment. Wash dishes, utensils, and equipment; check and store food and kitchen supplies; keep simple records; assist in preparing menus. Transport food, supplies, and equipment to and from kitchens, dining areas, storerooms, and refrigerators. May function as head chef or an assistant chef. Assist with daily paperwork collection. Shop for weekly menu and pick-up food donations as needed. Ensure adherence to all applicable health codes and proper food handling techniques. Adjust recipes to volume of demand. Inventory and maintain necessary supplies and goods for assigned meals. Store leftover ingredients and products; assist in their utilization; rotate stock. Provide program administrative support as needed. Participate in mandatory programs and organizational activities, meetings and trainings. Requirements: You must have: 10th Grade education OR Equivalent. Valid Food Handler's Permit or ability to obtain one within 30 days of hire. One (1) year of related work or volunteer experience. Sound Generations is an equal opportunity employer, and we value our diverse workforce. We welcome everyone who is interested in serving our local communities. Please contact our HR Team at for help with accommodations or if you have any questions. HOW do I Apply? Please visit: We will begin reviewing applications and conducting interviews as soon as possible. The role will remain open until filled. We look forward to learning more about you and what you can bring to Sound Generations. Note : We do not provide sponsorship for work visa or work authorizations. Compensation details: 22.95-22.95 Hourly Wage PI546a78d8b40a-8454

Our client is hiring a Reconstruction Project Manager for their Portland market. This is a high-impact role with an established, high-performing team that is actively turning away work due to insufficient PM capacity-which means you'll walk into day-one demand and immediate opportunity to make your mark. THE WHO: Our client is a leading restoration and reconstruction company serving residential, institutional, and commercial customers across the Pacific Northwest. THE WHAT: You will manage 10-15 active reconstruction projects simultaneously-running them like your own business. You'll coordinate subcontractors, manage budgets and margins, communicate proactively with clients during their hardest days, and deliver projects that restore businesses and lives. This isn't cookie-cutter work-every project is a unique puzzle requiring creative problem-solving. MUST HAVES: We're looking for construction project management veterans with 5-10+ years of experience managing multi-trade projects. You must have proven experience juggling 10-20 concurrent projects, managing subcontractors across multiple trades, and understanding commercial construction processes (RFIs, PCOs, change orders, budgets). Restoration experience is valued but NOT required-strong construction fundamentals and the ability to learn are what matter most. THE WHY: Here's what makes this opportunity special. You're not building another office park or spending 2 years on a repetitive new-build cycle. You're restoring a restaurant so 50 employees can get back to work. You're rebuilding a family's home after a devastating fire. Your work has direct, visible, immediate impact on your community. Beyond the mission, you'll have true autonomy-work from home and job sites (not chained to an office), run your projects like your own P&L, make decisions without layers of bureaucracy, and get rewarded directly through commissions when you hit your numbers. You'll also be joining a thriving and busy team-they're targeting $35-40 million in annual revenue and are only being held back by capacity, not demand. That means job security, proven processes, and the infrastructure to support you from day one. THE WHERE: We are hiring for the Portland/Vancouver, WA market. 80% of the work is on the Oregon side of the river. This is a hybrid/remote role-you'll work from home and job sites (not required to be in the office daily), and you'll be provided with a company vehicle. Your service area includes Portland metro (Beaverton, Happy Valley, Oregon City, Westland), Vancouver WA, Corbett, Troutdale, and extends to Hood River, Woodland, Kalama, Longview, and Salem. THE OPPORTUNITY: The Portland/Vancouver office is an established, revenue-generating machine. You'll walk into immediate project flow, proven systems, and a support infrastructure (estimators, customer experience coordinators, site supers, back-office HR/accounting) that is already in place and running smoothly. This isn't a startup environment-it's a high-performing team that needs another A-Player to help them capitalize on the demand they're already generating. THE NUTS & BOLTS: Base salary range of $95,000 - $105,000 plus $10,000-$20,000 annual performance-based commissions (tied to hitting gross margin targets and efficient project closeouts). Comprehensive benefits package includes 401(k) with company matching, health/dental insurance, company vehicle, paid time off, and training & development opportunities. WHO IS JOMBINE & WHO IS OUR CLIENT? We are Jombine - a recruiting partnership that goes far beyond traditional headhunting. We represent our clients as trusted talent advisors, partnering with leadership teams to find candidates who don't just meet the technical requirements, but genuinely align with their unique culture, values, and team dynamics. Our clients choose us because they know we invest the time to truly understand what makes their organization special - and then we find candidates who will thrive in that specific environment. This isn't about placing bodies in seats; it's about identifying people who will contribute to, and be energized by, the culture our clients have worked so hard to build. When you engage with us, you're talking to representatives who deeply understand our client and are committed to ensuring mutual fit. Learn more at . THE COMPANY & TEAM Our client is one of the top restoration and reconstruction companies in the Pacific Northwest, operating across the Greater Seattle and Portland/Vancouver markets. Even better-it is in an industry that truly serves its community. The restoration and reconstruction industry comes alongside home and business owners during unexpected hard days-floods, fires, mold, and more. Imagine a restaurant kitchen fire that closes the business and 50 employees are now temporarily out of work. Or a broken pipe that floods a home and displaces a family. These are just a few of the examples of how our client steps in and serves their communities with steadfast service through innovative solutions and approach, and all-inclusive support to get people back in business. The Portland/Vancouver office is a well-oiled machine. With a current strong team of Reconstruction PMs, they've built a culture of high performance, strong camaraderie among frontline teams, and a proven track record of delivering results. You won't be pioneering new systems-you'll be joining a team that already knows how to win and just needs more capacity to keep scaling. YOUR DNA You are autonomous and self-directed. You don't need hand-holding or daily office check-ins. You thrive working from home and job sites, running your projects like your own business. You're comfortable with freedom and accountability in equal measure. You are mission-driven and resilient. You're deeply motivated by the "why" behind restoration work-helping people rebuild during crisis moments. This intrinsic motivation is what gets you through the high-pressure, 24/7 nature of the industry and keeps you engaged long-term. You are calm under pressure, not a hothead. You maintain professional composure when facing tight deadlines, difficult clients, or on-site emergencies. You have sound judgment and emotional regulation in chaos. You don't panic-you problem-solve. You take accountability without excuses. You have a high ownership mentality. You don't make excuses or deflect blame. You take responsibility for project outcomes-margin, timeline, quality-and you follow through on commitments to clients and your internal team. You are a relational connector with subcontractors. You're a natural relationship-builder who views subcontractors as partners, not vendors. You understand that subcontractors are the bread and butter of this business, and you invest time in cultivating trust, reliability, and loyalty with your trade partners. You are a proactive communicator and expectation-setter. You're obsessive about keeping clients informed. You anticipate questions and concerns before they arise. You set realistic expectations upfront and deliver on promises. You understand that communication breakdowns are the customer complaint in this industry, and you actively work to be the solution. You want to join a winning team. You're not interested in being a hero who has to fix everything-you want to join a team that's already performing at a high level and contribute to their continued success. You see the value in proven systems, established relationships, and a support infrastructure that allows you to focus on what you do best: managing projects and clients. WHO WE'RE LOOKING FOR As a Reconstruction Project Manager, you will manage a portfolio of 10-15 active reconstruction projects simultaneously, coordinating subcontractors, managing budgets and schedules, and serving as the primary point of contact for clients during some of the most stressful moments of their lives. You will run your projects with autonomy, supported by site superintendents, customer experience coordinators, and estimators-but the ultimate accountability for project success sits squarely with you. You'll be joining an established team in a high-demand market. The Portland office has the infrastructure, the support team, and the proven processes already in place. What they need is another high-performing PM who can immediately activate the reconstruction pipeline that's currently being left on the table and help the team hit their revenue targets. The Day to Day Manage 10-15 active reconstruction projects simultaneously with varying timelines, scopes, and complexities Coordinate subcontractors, vendors, inspections, and material deliveries for multi-trade projects (tile, drywall, paint, flooring, plumbing, HVAC, electrical) Develop and maintain detailed project schedules using Gantt chart tools (ProAssist, Builder Trend, or similar) Review estimates and collaborate with estimators on supplements, change orders, RFIs, and PCOs Monitor job budgets and track costs; create purchase orders and manage P&L to hit gross margin targets Communicate proactively with clients to set clear expectations, provide regular updates, and navigate high-stress situations with empathy and professionalism Ensure compliance with building codes, permitting processes, safety standards, and company policies . click apply for full job details

About The CompanyWe are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team.You will love it at Weekender if our core values below get you excited and inspired too!Embrace a Growth MindsetAlways be a student and always be open-mindedBe AdventurousBe excited by challenge and willing to fail-forwardBe a NinjaCommit to being world class at your job and lean-in to your superpowersBe a HostTreat guests and teammates like you would familyBe of IntegrityOwn your Domain: Be accountable to your job & the greater missionEmbrace honesty, transparency and vulnerabilityFollow-through and do what you say you're going to doChef de CuisinePublic House - North Creek, New YorkThe OpportunityThis isn't a job listing. It's a founding role.The Public House Lounge is Weekender's tavern-style restaurant in North Creek, NY, a mountain town at the base of Gore Mountain in the heart of the Adirondacks, scheduled to open mid-summer 2026. The person who takes this role won't be inheriting someone else's menu, someone else's team, or someone else's kitchen culture. They'll be building it from scratch.We're looking for a Chef de Cuisine who is hungry, creative, disciplined, and ready to ownsomething real. Someone who has been waiting for the chance to step out of a second or thirdseat and finally run the show: write the menus, build the team, set the standard, and make arestaurant their own. If that's you, keep reading.The Public House will serve rustic comfort food and elevated pub fare: honest, soulful cookingthat fits the Adirondack setting without being lazy about it. Additionally, this role will oversee the Centennial Kitchen restaurant, which will focus on events but will build towards opening in late 2026 for a higher-end fine dining experience. You'll also oversee banquet andevent operations including weddings, corporate gatherings, and social functions, which meansThe role carries real revenue responsibility alongside the creative work. This role will oversee culinary operations in all three venues. Weekender Hotels is a fast-growing boutique hotel company with properties across theNortheast. We promote from within, invest in the people who show up, and we're expanding.This role has a clear, direct path to Executive Chef as the program matures and the companygrows. We're not offering you a ceiling. We're offering you a launchpad.Who We're Looking ForYou don't need to have "Chef" in your current title. You need the instincts, the drive, and theskills. The ideal candidate looks something like this:You've been cooking professionally for 5+ years and you are genuinely ready to leadYou've run a station, a kitchen, or a shift and you know what it means to own the outcomeYou do what you said you'd do, even when no one's watchingYou care deeply about food. Not just executing it but thinking about it, improving it, making it yoursYou lead people the way you'd want to be led: with accountability, and respectYou're energized, not intimidated, by building something from scratch.You understand the business side too: food cost, waste, labor, and ordering, not just the cookingYou stay calm when it gets hard and you make the people around you better because of itYou want to be somewhere beautiful, build something meaningful, and grow fastWhat This Role Is NOTNot a desk job. You'll be on the line, in the prep, and in the thick of service every dayNot a role for someone who wants to manage from a distance. This kitchen needs a present, hands-on leaderNot a dead end. The path to Executive Chef and beyond is real and we are actively building toward itNot easy. Opening a restaurant is hard, events are demanding, and we have high standards. The reward matches the challengeWhat You'll Be Responsible ForThe essential functions include, but are not limited to the following:Building and Owning the Food ProgramDevelop the Public House Lounge menu from the ground up: rustic, elevated, regionally rooted, and cost-effectiveWrite and maintain recipe cards, plating specs, portion guides, and allergen documentationOwn every plate that leaves this kitchen for quality, consistency, presentation, and speedIntroduce seasonal updates and specials that keep the menu alive and the regulars coming back Cost all recipes and collaborate with the GM on pricing strategyRunning the KitchenLead all daily kitchen operations: prep, line execution, expediting, and closeBuild systems, par sheets, and prep lists that make the kitchen run predictably even on your day offMonitor ticket times and kitchen flow; be the standard every shift, not just the good onesMaintain a clean, organized, inspection-ready kitchen at all timesUphold HACCP procedures for storage, handling, labeling, and temperature controlsEnsure all equipment is properly maintained and flag repair needs immediatelyBuilding and Leading the TeamHire, train, and develop the kitchen team, typically 2 to 4 cooks plus dishwasher, scaling for eventsBuild a kitchen culture that people want to be part of: accountable, supportive, and proud of the workCreate schedules that align with business volume, labor budgets, and event calendarsCross-train team members to build flexibility and depth across stationsIdentify and invest in talent with potential. We promote from within and expect you to do the sameHold the standard without exception, including the hard conversations when they're neededOwning Events and BanquetsLead kitchen execution for all on-property events: weddings, corporate functions, and social eventsCollaborate with the GM on BEO review, event menu planning, and production timelinesDesign event menus that are creative, practical, and profitableManage event staffing, prep timelines, and kitchen logistics from start to breakdownDeliver every event as if it were the most important meal that group has ever eatenManaging the NumbersHit budgeted food cost and labor targets every period, not just the easy onesConduct weekly inventory counts and manage ordering to minimize wasteTrack food cost variances and adjust in real timeApproach the financial side of this role with the same seriousness as the culinary sideCollaborating Across the PropertyWork closely with the GM on menu strategy, seasonal planning, and event programmingCommunicate daily specials and menu changes to the FOH team clearly and proactivelyParticipate in EOS meetings, reporting cadences, and property-wide planningSupport deep cleans, seasonal transitions, and pre-opening preparationHow We'll Measure SuccessFood cost and labor targets are met every period, not just when conditions are favorableGuest satisfaction scores of 4.5/5 or higher across dining and event feedbackZero critical health violations; the kitchen is inspection-ready every single dayThe team you've built is retained, engaged, and growingEvents are flawless: on time, on budget, and exceeding guest expectationsThe Public House becomes a destination for locals and visitors alike, not just a hotel restaurantYou are ready to step into an Executive Chef role within 12 to 24 monthsQualificationsWe're looking for the right person, not the right resume. That said, here's what we're looking for:Minimum of 3 years of progressive, professional kitchen experienceAt least 2 years of kitchen leadership: scheduling, ordering, team supervision, or running shifts independentlyStrong culinary skills across scratch cooking techniques that fit a comfort-forward, tavern-style menuA working knowledge of food costing, inventory management, and waste reductionSolid understanding of food safety and sanitation; ServSafe Manager certification preferred (support to obtain provided)Experience with banquet or event production is a plus but not a dealbreakerA calm, confident presence under pressure that raises the team around youStrong communication skills; bilingual in English and Spanish is a genuine plusFlexible availability including evenings, weekends, and holidaysPhysical ability to stand for extended periods and lift up to 50 lbsWhy This Role, Why Here, Why NowWe know North Creek isn't a major metro. That's the point.You'll own something real from day one: the menu, the team, and the culture. That kind of opportunity is rareThe Adirondacks are extraordinary. Gore Mountain skiing, Class IV whitewater, 6 million acres of wilderness, and a tight-knit mountain community that actually notices when a restaurant is greatWeekender is growing fast with new properties, new markets, and real opportunities for people who performThe path to Executive Chef is near-term and concrete, not a vague someday promiseCompetitive compensation commensurate with experienceHousing support may be available for candidates relocating to the area; ask us about itYou'll be part of opening something new, and that kind of experience compounds for the rest of your careerPhysical Demands and Work EnvironmentThe physical demands and work environment characteristics described here are representativeof those an employee may encounter while performing the essential functions of this job.Reasonable accommodations will be provided in accordance with applicable laws, including theAmericans with Disabilities Act (ADA) and the New York State Human Rights Law (NYSHRL), toenable qualified individuals with disabilities to perform essential job functions.While performing the duties of this position, the employee frequently is required to use hands orfingers; handle or feel objects, tools . click apply for full job details

Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 823 ZIP Code: 80216 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive

Description: Part-time Cook Corporate Dining Pay Rate: $20-$21 an hour Opportunity for hours at nearby sites if interested in full time Looking for a part-time cooking opportunity with a schedule that actually leaves room for life? Brock & Company is seeking a Cook for a Tuesday-Thursday corporate dining role where fresh food, teamwork, and great service come together in a professional, supportive kitchen environment. This is a great fit for someone who enjoys preparing quality meals, taking pride in a clean and organized station, and bringing a positive, can-do energy to the day. With uniforms and meals provided, creative food programs, and a company that values both its clients and team members, this is an excellent opportunity to cook, contribute, and be part of a workplace where your effort truly matters. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 19-19 Hourly Wage PIc464fc2db4cf-6144

Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 846 ZIP Code: 80621 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive

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 PI1c9cc6785fc6-5837

Job Description It takes energy to keep the Army National Guard marching on, and that's where you take the lead. As a Food Service Specialist for the Guard, it's your duty to provide the sustenance your fellow Soldiers need to put their best foot forward and protect the nation. In this role, you will take care of all dietary and nutritional needs of fellow Soldiers, ensuring their ability to face the challenges before them. You'll learn how to plan and prep menus, how to prepare and serve food, and how to ensure food safety and facility sanitation, whether you're feeding 25 Soldiers or 2,500, in the field or in a fixed facility. Job Duties • Bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes • Operate, maintain and clean field kitchen equipment • Perform preventive maintenance on garrison and field kitchen equipment Some of the Skills You'll Learn • Standard and dietetic menus and recipes • Food and supply ordering • Storage of meats, poultry and other perishable items Helpful Skills • Interest in cooking, home economics, health, mathematics, accounting and chemistry Through your training, you will develop the skills and experience to enjoy a civilian career in restaurants or organizations that have their own dining facilities. Depending on which specialty you pursue, you'll be able to pursue a career as a cook, chef, meat cutter, butcher, or baker. Earn While You Learn Get paid to learn! Join the Army National Guard and you will learn valuable job skills while earning a regular paycheck and qualifying for tuition assistance. Food Service Specialist job training requires 10 weeks of Basic Training, where you'll learn fundamental Soldiering skills, and nine weeks of Advanced Individual Training (AIT). Part of this time is spent in the classroom and part in the field. Benefits/Requirements Benefits Paid training A monthly paycheck Montgomery GI Bill Federal and State tuition assistance Retirement benefits for part-time service Low-cost life insurance (up to $400,000 in coverage) 401(k)-type savings plan Student Loan Repayment Program (up to $50,000, for existing loans) Health care benefits available VA home loans Bonuses, if applicable Most non-prior service candidates will earn between $200 and $250 per drill weekend, subject to change Requirements Military enlistment in the Army National Guard Must be at least a junior in high school, or have a high school diploma or a GED certificate Must be between the ages of 17 and 35 Must be able to pass a physical exam and meet legal and moral standards Must meet citizenship requirements (see for details) Requires military enlistment. Programs and benefits are subject to change. Ask your Army National Guard recruiter for the most up-to-date information. Actual MOS assignment may depend on MOS availability. Other Job Information Job ID: 7817 ZIP Code: 82009 Job Category: Supply and Logistics Age Requirements: Must be between the ages of 17 and 35 Cook Chef Sous Line short order restaurant diner cafeteria restaurateur manager executive

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 PIbabc5d5ddab2-6368

Description: Chef Manager II Education Dining Wage: $80,000 Annually Full time benefits eligible Hours: 6am-3pm (hours may vary) This position calls for a strong passion and skill in Japanese, Korean, and Chinese cuisine as well as a deep knowledge of Asian flavor profiles and cooking methods. Step into a leadership role where culinary creativity meets purpose. As a Chef Manager II with Brock & Company, you'll lead a dynamic kitchen in a supportive, family-owned organization that values innovation, quality of life, and excellence. This is an opportunity for a chef with a deep passion for Asian cuisine and bold, authentic flavors to craft cutting-edge menus, influence food programs, and inspire a team while delivering outstanding dining experiences. If you thrive on leadership, precision, and elevating every plate with intention and flavor, this is your chance to make a meaningful impact. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. The Chef Manager will be the lead culinary person who is responsible for overseeing culinary operations for any Brock site. As such, the following represents the qualities and expectations necessary for success as a qualified Chef Manager. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering planning and execution, marketing and administrative duties. This position calls for a strong passion and skill in Japanese, Korean, and Chinese cuisine as well as a deep knowledge of Asian flavor profiles and cooking methods. Responsibilities Directly prepare food and supervise at least two full-time employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or seven to nine years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one's own height. ServSafe and Allergen Awareness Certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided PM21 Requirements: Compensation details: 0 Yearly Salary PIbb420f9a7d03-9892

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.

Description: Cook Corporate Dining Full Time Employee Benefits Eligible Pay: $19 an hour Step into a kitchen where your talent actually gets to shine-and your life outside of work matters just as much as what's on the plate. At Brock & Company, we're not just cooking meals, we're crafting experiences, building teams that have each other's backs, and creating an environment where creativity is welcomed, not micromanaged. If you're someone who takes pride in your food, moves with purpose, and brings positive energy to the line, this is your chance to be part of something that feels less like a job and more like a team you actually want to show up for every day. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 19-19 Hourly Wage PI895d5f4f2a64-3410

Description: Senior Relief Chef Full Time Benefits Eligible Serving Metro Baltimore, DC, Northern Virginia & Durham, NC Salary: $72,800 - $83,200 Love variety, leadership, and stepping in when teams need you most? This Senior Relief Chef Manager role is perfect for an experienced culinary leader who enjoys traveling, walking into new kitchens with confidence, and keeping standards high no matter the setting. You'll support multiple sites across the region, lead and train teams, execute high-quality scratch cooking, and make an immediate impact-while enjoying full benefits, mileage reimbursement, and the opportunity to do meaningful, dynamic work every day. You will provide hands-on culinary and operational support across multiple Brock locations, lead and train teams, execute high-quality scratch cooking, and help maintain seamless operations during temporary staffing needs, account transitions, and special assignments. This full-time position includes benefits and travel in accordance with Brock's current travel policies. Position Summary The Senior Relief Chef Manager provides temporary supervisory coverage at various Brock units to ensure smooth operations during staffing needs. Responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, accounting, and administrative duties. Assignments may range from short-term coverage of one or two days to overnight travel periods or account residencies, depending on business needs. Assignments may also change during the day. Based on the needs of the unit, the Senior Relief Chef Manager may temporarily serve as a cook, lead cook, sous chef, unit manager, Chef Manager, or general manager. Although assigned to a designated region, the employee may occasionally be required to support units outside the assigned territory. Essential Responsibilities Provide leadership and hands-on operational support across various Brock kitchen locations. Develop menus and prepare or supervise the production of menu items according to quality and quantity standards. Coordinate catering menus, production, setup, breakdown, costing, and billing. Manage food and supply ordering, receiving, inventory, and proper inventory controls. Maintain budgets through effective purchasing and cost-control practices. Enter invoices and complete required weekly and monthly accounting responsibilities. Record daily sales, balance cash drawers, prepare deposits, and reconcile inventory when applicable. Schedule, supervise, train, and support culinary and service employees. Train new managers in Brock systems, processes, and procedures. Assist with new account openings and account closings, including menu planning, order guides, station layouts, inventories, training, cleaning, setup, and food production. Coordinate with district managers, clients, and catering leadership regarding events, promotions, and operational needs. Represent Brock professionally in interactions with clients and customers. Attend client meetings when requested. Ensure proper presentation, portion control, serving temperatures, and compliance with HACCP and food-safety standards. Maintain a clean, organized, and safe working environment. Represent the unit during Steritech audits when required. Troubleshoot minor point-of-sale issues and coordinate support with Brock IT. Report incidents and near misses to the appropriate supervisor and Human Resources. Provide an assignment recap to the Corporate Executive Chef. Adapt quickly to different assignments and assume new responsibilities with little or no orientation. Qualifications Minimum 10 years of restaurant, educational, catering, and/or corporate dining experience. Minimum 10 years of experience with a strong emphasis on scratch cooking, menu development, and implementation. Minimum five years of culinary staff management experience. Experience with international and ethnic cuisines is highly desirable. Minimum two-year associate degree in culinary operations or equivalent work experience. Food Manager Safety Certification and allergen certification required. Strong working knowledge of HACCP and food-safety standards. Strong cooking, menu-development, organizational, budgeting, and customer-relations skills. Ability to communicate clearly and professionally, both verbally and in writing. Ability to learn and effectively use accounting, ordering, HRIS, and other web-based company systems. Reliable transportation and a valid driver's license required. Ability to travel throughout the assigned region, including overnight travel as necessary. 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 and occasionally lift or move items weighing up to 40 pounds. Ability to safely operate, assemble, and disassemble kitchen equipment and food-preparation tools. Ability to work in environments involving heat, cold, humidity, loud noise, moving equipment, and other typical commercial-kitchen conditions. 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: 0 Yearly Salary PIc7e38-4757

Title: Cook Type: Full Time Location: Bethany Home Work type: Onsite Pay: $16.00 Hours: 1:00 p.m. to 7:00 p.m. Description: Brief Summary of Purpose: The Line Cook prepares and serves cooked-to-order meals in a fast-paced kitchen while ensuring they meet residents' nutritional and dietary needs. This position is responsible for maintaining food quality, following recipes and production sheets, and ensuring safe food handling practices. Responsibilities: • Prepare and cook meals according to menu specifications and dietary guidelines. • Maintain proper food safety standards, including following HACCP procedures. • Ensure attractive plate presentation and timely service. • Maintain cleanliness and sanitation of kitchen equipment, work areas, and dishes. • Receive, store, and rotate food and supply deliveries. • Monitor kitchen equipment and report maintenance issues. • Assist with kitchen opening and closing duties. • Help with food prep, dishwashing, and kitchen cleaning as needed. • Support team members and assist with special events when required. Qualifications • Previous cooking or kitchen experience preferred but not required. • High school diploma or equivalent preferred. • Ability to work in a fast-paced environment and follow written and verbal instructions. • Basic math and problem-solving skills. • Ability to work as part of a team and provide quality service to residents. • Must meet background check requirements. ABOUT US Bethany is a faith-based, mission-driven health care facility located in beautiful Waupaca, Wisconsin. The company was founded in 1897 and has been in continuous operation ever since. We believe that everyone we serve deserves the highest-quality care and that everything we do must align with our mission. Competitive starting wage and full benefit package for Staff that work a scheduled shift of 60 hours biweekly or more. • Health • Dental • Vision • 403B + Employer Matching • Life Insurance • Short-Term Disability • Paid Time Off • On-site Fitness Center + Discount to employees. If this is the type of culture and team family you'd like to be a part of, then apply today Bethany is an Equal Opportunity Employer and a drug-free workplace. Compensation details: 16-16 Hourly Wage PIded35bac1b88-2993

Description: Cook - Summer Camp - Full-Time - Seasonal Wage: $16-$18 Per hour Ready to trade the everyday routine for a summer full of energy, teamwork, and good food? As a Cook in our seasonal camp kitchen, you'll help prepare hearty, crowd-pleasing meals that keep campers happy, fueled, and ready for adventure. This is a fun, fast-paced summer role where your cooking skills make a real impact-and you get to be part of the unforgettable camp experience. Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation. Responsibilities: The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager. Station set - up prior to service with appropriate equipment and food to be determined by the supervisor. Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations. Provide customer service in a courteous manner at all times. Essential requirements: Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus. Follow all outlined health and safety regulations with regard to equipment use and personal hygiene. Must be able to stand for extended periods of time. Have the ability to move objects approximately 35 lbs. to waist height. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Positive "can-do" attitude Receive, unpack, unwrap, date, rotate and stow deliveries. This position may be called upon to perform other jobs as determined by the supervisor. Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements: Compensation details: 16-18 Hourly Wage PI41b16a2f5-

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 PI8f09ce39e64c-9220