Zepf Center has been serving the Lucas County community for over 50 years. We are the leading provider of behavioral health and substance use disorder services in Northwest Ohio. Services include adult and child psychiatric, substance abuse, case management, residential, Crisis Care, and therapy programs, as well as career development and wellness services. Zepf Center also offers primary care medical services to our patients to contribute to their continuum of care. Zepf Center is a trauma-informed agency and environment for both patients and staff. General Summary: This position is responsible for assisting the Food Service Specialist and the Kitchen Coordinator in managing the daily operations of the Ashland Avenue kitchen and ensuring the provision of meals for clients in 24/7 programs at Zepf's Ashland Avenue location. As a vital member of the team, the role involves collaborating with the management team and staff to deliver exceptional customer service and high-quality meals to clients. Key responsibilities include ensuring compliance with Health Department Food Safety Regulations, assisting with inventory, preparation, delivery, and cleanliness of the kitchen and food service areas, and overseeing lunch and dinner meal service at the Ashland Avenue location. It is expected and essential for all employees to meet their regular work schedule which may include rotation of shifts, weekends, and holidays. Excessive absenteeism and/or tardiness will not be tolerated. (For more details refer to Policy 803 - Attendance Policy). Essential Duties and Responsibilities: Food Preparation and Temperature Monitoring Perform "set-up" work for the next shift, including washing, cutting produce, combining ingredients in recipes, and cleaning meat and fish as needed. Receive food prepared at the Recovery House kitchen and ensure temperatures are at safe holding levels. Assist with maintaining kitchen inventory, including ordering and stocking supplies, and ensuring accurate record-keeping of meals served and supplies used. Check that orders contain the correct type and amount of side dishes before final preparation and delivery. Food Transport and Delivery Safely transport prepared meals to designated Zepf locations when needed, ensuring proper handling and temperature control. Maintain accurate records of food deliveries, including meal counts, and ensure that all prepared foods are date-marked, initialed, and described in accordance with Health Department regulations. Kitchen Cleaning and Maintenance Clean and sanitize food preparation areas to establish and maintain proper hygiene. Wash and store all cooking appliances, utensils, cutting boards, serving containers and trays, ensuring that all kitchen equipment is maintained in good working condition. Sweep and mop kitchen floors and wipe down walls regularly to maintain a clean and safe work environment. Ensure that kitchen cleaning routines are consistently followed to meet Health Department Food Safety Regulations. Open and close the Ashland kitchen and cafeteria for breakfast, lunch, and dinner meals according to the established opening and closing procedures, ensuring all tasks are completed for the next shift. Ensure breakfast and snack items for 24/7 programs at Ashland Avenue are appropriately stocked and rotated. Compliance and Safety Adhere to all Health Department Food Safety Regulations, Ohio Department of Agriculture, and ServSafe guidelines to ensure a safe and compliant kitchen environment. Receive, label, and store deliveries of fresh and shelf stable food and other items in an organized manner, maintaining proper food safety practices for the Ashland Avenue kitchen. Monitor food storage and ensure that prepared foods are properly labeled, stored, and tracked according to regulations. Record Keeping and Reporting Maintain accurate records of inventories, resident meals served, meal counts, and daily logs as part of the kitchen's operational documentation. Ensure proper reporting and record-keeping for both food inventory and meal service, adhering to organizational and regulatory standards. Collaboration and Flexibility Work a full-time schedule and adapt to any schedule changes or additional needs. Collaborate effectively with the kitchen team and other Zepf Center staff to ensure smooth kitchen operations and client satisfaction. Perform additional duties as assigned, demonstrating flexibility and a positive, team-oriented attitude. Specific/Individual Competencies: Food Safety and Sanitation Adheres to Health Department Food Safety Regulations. Maintains clean food preparation areas and equipment. Follows safe food handling and storage procedures. Culinary Preparation Sets up and cleans up cafeteria food serving line. Sets up the kitchen for the next shift. Verifies correct portions and side dishes before serving. Kitchen Operations and Maintenance Keeps kitchen clean and organized for smooth operations. Follows proper kitchen opening and closing procedures. Manages food inventory and storage efficiently. Client and Team Collaboration Works well with kitchen staff and team members. Demonstrates flexibility in performing various tasks. Supports high-quality service for clients. Organizational Competencies: Compliance and Quality Control Ensures adherence to all regulatory requirements, including food safety standards and health department guidelines. Maintains high standards of cleanliness, food preparation, and storage in compliance with regulations. Complete all mandatory staff training requirements and attend all mandatory staff meetings. Operational Efficiency Demonstrates the ability to manage time effectively, prioritizing tasks to maintain kitchen flow and meet meal delivery schedules. Optimizes kitchen operations, ensuring resources are used efficiently without compromising quality. Customer Service Provides excellent service to clients by ensuring meals are delivered on time and meet dietary needs. Addresses client concerns or requests promptly, ensuring a positive experience. Environment and Physical Requirements Physical Demands: Must be able to stand for the entire work shift, with limited breaks. Ability to lift and carry up to 50 pounds repeatedly throughout the shift. Frequent bending, reaching, and stooping as part of food preparation and cleaning tasks. Ability to operate kitchen equipment, such as ovens, stoves, and dishwashers, safely and efficiently. Work Environment: Work is performed in a commercial kitchen environment, which may include exposure to heat, noise, and the handling of food and cleaning chemicals. Must be able to work in a fast-paced environment, managing multiple tasks simultaneously. Occasional exposure to cold temperatures in refrigeration or freezer areas. Position Qualifications: High School Diploma or equivalent required Minimum of one year experience working as a cook in a commercial food operation. Willingness to work on an "as needed" basis in addition to regularly scheduled hours. Required: Valid driver's license with reliable transportation and the ability to drive for work-related tasks as needed. Obtain ServSafe certification within 1 month of hire. Obtain Peer Support Specialist Certification with in 90 days of hire. Experience with DiningRD Plateful software is a plus. PI20f58bd1d5-
09/17/2026
Full time
Zepf Center has been serving the Lucas County community for over 50 years. We are the leading provider of behavioral health and substance use disorder services in Northwest Ohio. Services include adult and child psychiatric, substance abuse, case management, residential, Crisis Care, and therapy programs, as well as career development and wellness services. Zepf Center also offers primary care medical services to our patients to contribute to their continuum of care. Zepf Center is a trauma-informed agency and environment for both patients and staff. General Summary: This position is responsible for assisting the Food Service Specialist and the Kitchen Coordinator in managing the daily operations of the Ashland Avenue kitchen and ensuring the provision of meals for clients in 24/7 programs at Zepf's Ashland Avenue location. As a vital member of the team, the role involves collaborating with the management team and staff to deliver exceptional customer service and high-quality meals to clients. Key responsibilities include ensuring compliance with Health Department Food Safety Regulations, assisting with inventory, preparation, delivery, and cleanliness of the kitchen and food service areas, and overseeing lunch and dinner meal service at the Ashland Avenue location. It is expected and essential for all employees to meet their regular work schedule which may include rotation of shifts, weekends, and holidays. Excessive absenteeism and/or tardiness will not be tolerated. (For more details refer to Policy 803 - Attendance Policy). Essential Duties and Responsibilities: Food Preparation and Temperature Monitoring Perform "set-up" work for the next shift, including washing, cutting produce, combining ingredients in recipes, and cleaning meat and fish as needed. Receive food prepared at the Recovery House kitchen and ensure temperatures are at safe holding levels. Assist with maintaining kitchen inventory, including ordering and stocking supplies, and ensuring accurate record-keeping of meals served and supplies used. Check that orders contain the correct type and amount of side dishes before final preparation and delivery. Food Transport and Delivery Safely transport prepared meals to designated Zepf locations when needed, ensuring proper handling and temperature control. Maintain accurate records of food deliveries, including meal counts, and ensure that all prepared foods are date-marked, initialed, and described in accordance with Health Department regulations. Kitchen Cleaning and Maintenance Clean and sanitize food preparation areas to establish and maintain proper hygiene. Wash and store all cooking appliances, utensils, cutting boards, serving containers and trays, ensuring that all kitchen equipment is maintained in good working condition. Sweep and mop kitchen floors and wipe down walls regularly to maintain a clean and safe work environment. Ensure that kitchen cleaning routines are consistently followed to meet Health Department Food Safety Regulations. Open and close the Ashland kitchen and cafeteria for breakfast, lunch, and dinner meals according to the established opening and closing procedures, ensuring all tasks are completed for the next shift. Ensure breakfast and snack items for 24/7 programs at Ashland Avenue are appropriately stocked and rotated. Compliance and Safety Adhere to all Health Department Food Safety Regulations, Ohio Department of Agriculture, and ServSafe guidelines to ensure a safe and compliant kitchen environment. Receive, label, and store deliveries of fresh and shelf stable food and other items in an organized manner, maintaining proper food safety practices for the Ashland Avenue kitchen. Monitor food storage and ensure that prepared foods are properly labeled, stored, and tracked according to regulations. Record Keeping and Reporting Maintain accurate records of inventories, resident meals served, meal counts, and daily logs as part of the kitchen's operational documentation. Ensure proper reporting and record-keeping for both food inventory and meal service, adhering to organizational and regulatory standards. Collaboration and Flexibility Work a full-time schedule and adapt to any schedule changes or additional needs. Collaborate effectively with the kitchen team and other Zepf Center staff to ensure smooth kitchen operations and client satisfaction. Perform additional duties as assigned, demonstrating flexibility and a positive, team-oriented attitude. Specific/Individual Competencies: Food Safety and Sanitation Adheres to Health Department Food Safety Regulations. Maintains clean food preparation areas and equipment. Follows safe food handling and storage procedures. Culinary Preparation Sets up and cleans up cafeteria food serving line. Sets up the kitchen for the next shift. Verifies correct portions and side dishes before serving. Kitchen Operations and Maintenance Keeps kitchen clean and organized for smooth operations. Follows proper kitchen opening and closing procedures. Manages food inventory and storage efficiently. Client and Team Collaboration Works well with kitchen staff and team members. Demonstrates flexibility in performing various tasks. Supports high-quality service for clients. Organizational Competencies: Compliance and Quality Control Ensures adherence to all regulatory requirements, including food safety standards and health department guidelines. Maintains high standards of cleanliness, food preparation, and storage in compliance with regulations. Complete all mandatory staff training requirements and attend all mandatory staff meetings. Operational Efficiency Demonstrates the ability to manage time effectively, prioritizing tasks to maintain kitchen flow and meet meal delivery schedules. Optimizes kitchen operations, ensuring resources are used efficiently without compromising quality. Customer Service Provides excellent service to clients by ensuring meals are delivered on time and meet dietary needs. Addresses client concerns or requests promptly, ensuring a positive experience. Environment and Physical Requirements Physical Demands: Must be able to stand for the entire work shift, with limited breaks. Ability to lift and carry up to 50 pounds repeatedly throughout the shift. Frequent bending, reaching, and stooping as part of food preparation and cleaning tasks. Ability to operate kitchen equipment, such as ovens, stoves, and dishwashers, safely and efficiently. Work Environment: Work is performed in a commercial kitchen environment, which may include exposure to heat, noise, and the handling of food and cleaning chemicals. Must be able to work in a fast-paced environment, managing multiple tasks simultaneously. Occasional exposure to cold temperatures in refrigeration or freezer areas. Position Qualifications: High School Diploma or equivalent required Minimum of one year experience working as a cook in a commercial food operation. Willingness to work on an "as needed" basis in addition to regularly scheduled hours. Required: Valid driver's license with reliable transportation and the ability to drive for work-related tasks as needed. Obtain ServSafe certification within 1 month of hire. Obtain Peer Support Specialist Certification with in 90 days of hire. Experience with DiningRD Plateful software is a plus. PI20f58bd1d5-
Clyde's Restaurant Group
Washington, Washington DC
Job Description Job Description Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde's Restaurant Group as a Sous Chef at Clyde's of Gallery Place, a bustling restaurant in the heart of Gallery Place next to the Capital One Arena, offering a vibrant dining experience. WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A SOUS CHEF 2-3 years' experience as a Sous Chef preferably in a high-volume restaurant Hardworking, attentive, and hospitality-driven Desire to excel and maintain the highest level of service Great verbal and written communication skills Think and act creatively to provide guests with exceptional service and value Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A SOUS CHEF Direct kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery Inventory prepared foods and determines portion sizes and cooking "specs" Assist in monthly inventories Delegate food preparation assignments to kitchen team Check quality of all prepared foods by taste, temperature, portioning, and appearance Demonstrate food preparation assignments to kitchen team Expedite food order from kitchen stations to dining rooms Train and develop kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery Create work schedules for prep cooks and dishwashers, and enters them into the timekeeping system Walk and inspect the facility, the equipment and machinery in compliance with safety, health and sanitation regulations ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Fall 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde's Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at employment at if you need any special accommodations to apply.
09/09/2026
Full time
Job Description Job Description Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde's Restaurant Group as a Sous Chef at Clyde's of Gallery Place, a bustling restaurant in the heart of Gallery Place next to the Capital One Arena, offering a vibrant dining experience. WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A SOUS CHEF 2-3 years' experience as a Sous Chef preferably in a high-volume restaurant Hardworking, attentive, and hospitality-driven Desire to excel and maintain the highest level of service Great verbal and written communication skills Think and act creatively to provide guests with exceptional service and value Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A SOUS CHEF Direct kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery Inventory prepared foods and determines portion sizes and cooking "specs" Assist in monthly inventories Delegate food preparation assignments to kitchen team Check quality of all prepared foods by taste, temperature, portioning, and appearance Demonstrate food preparation assignments to kitchen team Expedite food order from kitchen stations to dining rooms Train and develop kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery Create work schedules for prep cooks and dishwashers, and enters them into the timekeeping system Walk and inspect the facility, the equipment and machinery in compliance with safety, health and sanitation regulations ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Fall 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde's Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at employment at if you need any special accommodations to apply.
Clyde's Restaurant Group
Washington, Washington DC
Job Description Job Description Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde's Restaurant Group as a Sous Chef at Clyde's of Gallery Place, a bustling restaurant in the heart of Gallery Place next to the Capital One Arena, offering a vibrant dining experience. WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A SOUS CHEF 2-3 years' experience as a Sous Chef preferably in a high-volume restaurant Hardworking, attentive, and hospitality-driven Desire to excel and maintain the highest level of service Great verbal and written communication skills Think and act creatively to provide guests with exceptional service and value Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A SOUS CHEF Direct kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery Inventory prepared foods and determines portion sizes and cooking "specs" Assist in monthly inventories Delegate food preparation assignments to kitchen team Check quality of all prepared foods by taste, temperature, portioning, and appearance Demonstrate food preparation assignments to kitchen team Expedite food order from kitchen stations to dining rooms Train and develop kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery Create work schedules for prep cooks and dishwashers, and enters them into the timekeeping system Walk and inspect the facility, the equipment and machinery in compliance with safety, health and sanitation regulations ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Fall 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde's Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at employment at if you need any special accommodations to apply.
09/07/2026
Full time
Job Description Job Description Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde's Restaurant Group as a Sous Chef at Clyde's of Gallery Place, a bustling restaurant in the heart of Gallery Place next to the Capital One Arena, offering a vibrant dining experience. WHY JOIN THE CLYDE'S TEAM AS SOUS CHEF Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A SOUS CHEF 2-3 years' experience as a Sous Chef preferably in a high-volume restaurant Hardworking, attentive, and hospitality-driven Desire to excel and maintain the highest level of service Great verbal and written communication skills Think and act creatively to provide guests with exceptional service and value Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A SOUS CHEF Direct kitchen staff (Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery Inventory prepared foods and determines portion sizes and cooking "specs" Assist in monthly inventories Delegate food preparation assignments to kitchen team Check quality of all prepared foods by taste, temperature, portioning, and appearance Demonstrate food preparation assignments to kitchen team Expedite food order from kitchen stations to dining rooms Train and develop kitchen team in procedures, policies and the safe operation of equipment, utensils and machinery Create work schedules for prep cooks and dishwashers, and enters them into the timekeeping system Walk and inspect the facility, the equipment and machinery in compliance with safety, health and sanitation regulations ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Fall 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde's Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at employment at if you need any special accommodations to apply.