Chef Jobs in San Juan, PR

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Beneficios Proveemos adiestramientos a nuestro personal para que continúen el desarrollo de sus destrezas y su futuro. Bono de Navidad, Vacaciones y Enfermedad según aplique por regulaciones. Incentivos de productividad. Flexibilidad para dias libres y asuntos presonales. Adelantos de salario para necesidades especiales. Ayuda social a personas en comunidades de nuestros empleados. Asesoría gratis sobre asuntos de ingeniería y construcción a familiares directos. Quienes Somos Nexo Técnico / Ram Jack Caribe, somos una empresa que nos dedicamos a las especialidades estructurales y construcción. Estamos reclutando personal diestro de construcción para nuestras brigadas del Sur y Sur-Oeste. Necesitamos personas responsables, trabajadoras para asistir en los trabajos de estructuras y construcción general que realizamos. ResumenLos trabajos requieren trabajo en el exterior, trabajo físico y tener destrezas de colaboración con tus compañeros. Experiencia previa en construcción es necesaria. Responsabilidades Uso de herramientas y equipos manuales, eléctricos y motorizadas. Conducir vehículos de la compañía si es necesario. Cargas y descargar equipos, herramientas y materiales. Transportación para llegar al lugar de trabajo a diario. Debe ser capaz de levantar al menos 47 libras. Cualificaciones Dos años de experiencia en la especialidad que domina de construcción es deseable pero se considerará experiencia equivalente. Debe ser capaz de aprender a utilizar herramientas y equipos nuevos o distintos a los comunes. Compensación: $13.00 - $18.00 per hour Policy Statement Nexo Técnico, Corp., in line with our commitment to excellence and professionalism, pledges to maintain a work environment that promotes respect for people and their diversity. We adhere to an equal employment opportunity policy and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, age, marital status, national origin, disability, or veteran status. This policy applies to all areas of employment, including recruitment, hiring, training, promotion, compensation, benefits, and termination. Scope This policy applies to all employees, job applicants, interns, and contractors of Nexo Técnico, Corp. Protected Characteristics Nexo Técnico, Corp. is committed to non-discrimination on the basis of protected characteristics under federal and state laws, such as race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, marital status, and veteran status. Responsibility Everyone at Nexo Técnico, Corp. is responsible for upholding and supporting this policy. The company's management will be in charge of implementing and maintaining the policy. Reporting Violations Any employee who suspects a violation of this policy should report it to the company's management. Nexo Técnico, Corp. will protect against any retaliation for those who report suspected violations. Consequences Non-compliance with this policy can result in disciplinary action, up to and including termination of employment. Review & Update This policy will be reviewed and updated periodically to ensure compliance with current laws. Affirmative Action Plan While Nexo Técnico, Corp. is not legally obligated to have an Affirmative Action Plan, our company is committed to promoting employment opportunities for individuals who have historically been disadvantaged. We strive to maintain an inclusive and diverse work environment. Aquí tienes la actualización de la descripción de la empresa con la información más reciente: Who is Nexo Técnico? We are an engineering and construction firm specializing in solutions for structural, foundation, and infrastructure challenges. Our technical expertise and practical experience allow us to deliver reliable, cost-effective, and durable solutions backed by over 17 years of experience and ZERO FAILURES. What we do: We specialize in the repair, reinforcement, and improvement of structures, foundations, walls, slopes, and soils, implementing specialized techniques in line with international standards and industry best practices in engineering and construction. Our Expertise: Bridge, Marina, and Building Restoration Foundation Reinforcements and Structural Integrity Foundations, Piles, Carbon Fiber, and Other Structural and Geotechnical Solutions Renewable Energy Structures Exclusive Dealers of Ram Jack Foundation Systems Our Mission: To apply our specialized knowledge in structures and foundations with determination and integrity, in our unwavering commitment to serve our customers. Our Vision: To be recognized in Puerto Rico and the Caribbean for providing reliable, cost-effective, specialized solutions, forming a proud team committed to doing things right and contributing to the development of our infrastructure. Our Values: Safety First: Our priority is the safety and well-being of our team and community. Quality Work: We stand out for delivering exceptional quality in every detail of our work. Commitment: We give our best in every project, to our clients and colleagues. Resilience: We continuously grow, learn, and improve, seeing challenges as opportunities to move forward. Responsibility: We are mindful of our environmental impact, ensuring the responsible use of resources and maintaining safety standards. Diversity and Inclusion: We value collaboration, team spirit, and recognize that our differences enhance our innovation. Integrity: We act with professionalism and ethics in everything we do. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Ram Jack.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: Assists Bartenders by keeping bar areas clean, stocked and providing necessary support to ensure prompt and friendly service. NITTY GRITTY DETAILS: * Delivers an unparalleled Guest experience through the best combination of food, drinks, and games in an ideal environment for celebrating all out fun. * Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Takes prompt corrective action where necessary or suggests alternative courses of action. * Creates a warm, fun atmosphere for Guests and Team Members. * Follows alcohol awareness procedures for preventing intoxication and dealing with intoxicated Guests. Assesses Guest demeanor and identifies when behavior should be called to the attention of a Manager. * Follows portion guidelines to ensure cost control, while maximizing the Guest experience. * Ensures ongoing Guest satisfaction by checking back after delivery of food, maintaining nonalcoholic drink levels, removing clutter, pre‐bussing as necessary and responding to Guest needs in a timely manner. * Works quickly and efficiently adhering to "Full hands in, Full hands out" philosophy. * Delivers food to tables and ensures the Guests have everything they need. * Adheres to all company safety and sanitation policies and procedures. * Responsible for stocking bars with all garnishes, glassware, straws, and napkins. * Maintains all bottle and keg beer pars during and after shift. Maintains requisition sheets. * Ensures bar areas remain clean. * Empties trash and spot sweeps whenever floor needs it, or when a Manager requests. * Restocks and prepares supplies for shift change and or close. * Performs opening/closing responsibilities, including party breakdown/duties. * Assists in cleanliness and organization of all bar storage areas. * Assists in party setup of bars. * Assists in bar inventories as requested by management. * Participates in all incentives and contests, driving sales and promoting the brand. * Assists other Team Members as needed or when business needs dictate. * Maintains a favorable working relationship with all other company Team Members to foster and promote a cooperative and harmonious working climate and help keep high morale, productivity, and efficiency/effectiveness. * Must be at least 18 years of age. Requirements STUFF OUR ATTORNEYS MAKE US WRITE: The physical demands described here are representative of those that must be met by a Team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team member will regularly be required to: * Work days, nights, and/or weekends as required. * Work in environments with both hot and cold temperatures such as freezers and around cooking equipment. * Work in noisy, fast paced environment with distracting conditions. * Read and write handwritten notes. * Lift and carry up to 30 pounds. * Move about facility and stand for long periods of time. * Walk or stand 100% of shift. * Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary * Compensation is from $10.5 - $11.5 per hour Salary Range: 10.5 * 11.5 We are an equal opportunity employer and participate in E-Verify in states where required.

At Fogo de Chão, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our mission is to ignite fire and joy to care for our team, our guests, and our communities. We believe better futures start when we bring our best to the table every day to Feed a Purposeful Future - starting with our team members. We feed our teams with fulfilling job opportunities, making space around the table so everyone feels welcome. At Fogo, we'll provide you with a fulfilling career with professional and personal growth opportunities at every level. Our values of teamwork, integrity, excellence, humility and Deixa Comigo (we've got you!) are more than just words, it's how we do things every day. Now Hiring / Immediately Hiring: Kitchen Prep Essential Duties and Responsibilities include the following. Other duties may be assigned. * Provides support through preparation and proper presentation of all salad bar items, side dishes and desserts according to recipe in an efficient manner. * Ensures that the quality of all inventory and fresh produce are of the highest standards. * Proper management of inventory levels including the storage area. * Assists management with tracking of expiration dates on all products. * Maintains cleanliness of all kitchen equipment and areas. * Completes any beginning or closing shift duties as directed by management. Requirements: * Must be able to transport objects up to 50 lbs, stand for long periods of time, and work at a quick pace. * Must be able to work weekends and holidays. Medical, Dental, and Vision insurance are available for full-time, hourly Team Members on the first of the month following 60 days of employment. Additionally, company-paid Life Insurance and Short-Term Disability are provided where allowed. We offer a comprehensive voluntary benefits package including Critical Illness, Hospital Indemnity, Accident Coverage, Permanent Life, and Pet Insurance. Part-Time Team Members are offered a Minimum Essential Coverage (MEC) Health plan in addition to Dental, Vision, Short-Term Disability, and Life Insurance. Coverage for these plans can start as early as the first of the month following your hire date. Additionally, Part-Time Team Members are offered enrollment in voluntary benefits, including Pet Insurance, Legal, and ID Protection. Fogo de Chão is an Equal Opportunity & E Verify Employer

The San Justo Group is looking for head chefs, prep and line cooks to join our team in our Old San Juan locations. The head chef is a role where you will supervise the kitchen while your team serves our patrons at our restaurant. We have 3 restaurants open.The right person will be Leading the kitchen as a head chef, doing prep or working as a Line cook. This person should have a positive attitude, be enthusiastic and enjoy working with all types of people. The ideal candidate will have excellent customer service skills and prior experience working in the foodservice industry. Responsibilities: Serve - Prepare hot and cold meals, such as tacos, wings, burgers for customers while correctly customizing orders. Prepare and serve food and other typical bar foods. Sell - Work with the floor manager by describing the details of the food product and answer any questions they may have, such as dietary needs or known allergies. Clean and stock - Determine that all workstations are stocked with products needed. Clean and sanitize all work areas and customer-seating areas. Requirements: High School diploma ,GED, or equivalent work experience Excellent written and verbal communications skills Ability to follow all safe food handling procedures and sanitation practices. A good memory to manage multiple orders at the same time and recall faces, names, and preferences of team members Ability to serve customers quickly, efficiently and kindly Ability to lift 15 pounds at a time Must be able to stand for long periods, bend, lift, and reach over your head Must be able to work evenings, weekends and some holidays About San Justo Group We are a leading organization dedicated to making sure every person leaves with a lifetime memory of a great time. We want to make every persons experience great. Our employees enjoy a work culture that promotes diversity and having a good time. San Justo Group benefits include monthly and quarterly profit sharing for eligible employees as well as medical, dental and vision. Employees can also take advantage of above average pay rates and a culture that is unparalleled in the food industry.

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience: • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field. • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements • Long hours sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

About Moncayo… Moncayo is a luxury community located in the heart of Puerto Rico, dedicated to providing its residents and guests with unparalleled experiences that blend nature, adventure, and luxury living. With a focus on fostering a vibrant and engaging environment, Moncayo offers a range of high-end amenities and personalized services that celebrate the unique beauty of Puerto Rico's landscapes. Our mission is to deliver exceptional experiences that promote wellness, adventure, and community engagement. Job SummaryThe Sous Chef at Moncayo is a pivotal role responsible for ensuring the highest standards of food quality and service in our Food & Beverage outlets. Using local ingredients, the Sous Chef will help create unique food offerings while keeping the dishes true to Puerto Rico. The candidate will inspire a positive working environment, provide strong kitchen leadership, and oversee the daily execution of food production and service. This role involves significant participation in staff management, budget adherence, and long-range planning, contributing to the overall success and reputation of Moncayo's culinary offerings. Main Responsibilities Lead and manage the kitchen team to ensure smooth daily operations, fostering a positive and collaborative work environment. Uphold the highest standards of food and service in all Food & Beverage outlets. Contribute to long-term planning, including new menus, equipment purchases, budgeting, and renovations. Oversee the ordering, receiving, and proper storage of food supplies. Create work schedules and manage labor costs within budgetary guidelines. Participate in hiring, training, and coaching kitchen staff. Keep food costs within budgetary limits. Develop and cost recipes accurately. Execute special projects as assigned by the Executive Chef. Complete other tasks as needed by the company. Qualifications Food and Beverage, Hospitality, or Restaurant Management degree. Puerto Rico Health Department Certificate Food handling certificate Experience in high-end hotels or standalone restaurants is highly preferred. Experience operating the FOH areas of a restaurant or food service establishment that are open to the public and where customers are served. Expertise in food preparation techniques and a broad cultural food knowledge. Advanced skills in butchery. Fully bilingual, with strong verbal and written communication skills. Ability to handle high-stress situations and solve problems effectively. Ability to delegate tasks effectively and follow up to ensure completion. Good color vision and depth perception for food presentation and preparation. Working Conditions Work in a high-pressure kitchen environment with exposure to heat, steam, and noise. Must be available to work flexible hours, including weekends, holidays, and evenings. The job requires standing for long periods in a fast-paced, physically demanding setting. Occasionally lift heavy kitchen equipment and supplies. Work effectively in a team-oriented environment while managing multiple tasks. Moncayo is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, national origin, age, disability, marital status, sexual orientation, gender identity, or any other legally protected characteristic.

GENERAL DESCRIPTION: Responsible for the implementation of food services in a Head Start program serving children ages 3-5. Responsibilities include preparing attractive, USDA-approved meals; keeping the kitchen clean and sanitary according to Health Department ordinances; and maintaining adequate food stocks, kitchen supplies, and food service records. TASKS AND ESSENTIAL JOB RESPONSIBILITIES: 1. Prepares nutritious meals that take into consideration children's various cultures and individual nutritional needs. 2. Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start, and CACFP guidelines. 3. Understands and strictly adheres to health, safety, food handling, and sanitation requirements before, during and after meal preparation. 4. Follows menu guidelines and adjusts when necessary due to the availability of menu items or an individual child's needs. 5. Plan and participate in nutritious cooking activities with children. 6. Prepare assigned menu and participate in family-style meals with children, volunteers, and staff. 7. Work in conjunction with the Site Supervisor and Faculty to monitor family style dining in classrooms and document as appropriate. 8. Maintain food service record-keeping and reporting as directed by supervisor. 9. Conduct weekly inventory of food and supplies. 10. Complete weekly food and supplies order sheets and fax to Headquarters. 11. Check food deliveries for accuracy and for good quality. Notify Headquarters when an item is missing or of poor quality. 12. Store food and supplies properly. Date all canned, boxed and bagged foods. Use the FIFO method of inventory. 13. Monitor and maintain proper food temperatures. 14. Monitor and maintain proper temperatures of all refrigerator and freezers. 15. Maintain appropriate cleanliness of all kitchen materials and supplies as required. 16. Maintain list and be aware of center food allergies and concerns. Prepare alternate menu items as needed for the affected children. 17. Assist in delivery of food to classrooms and of dirty dishes from the classroom. 18. Participates in assigned meetings, events and training as required. 19. Performs any and all other duties as assigned. EXPERIENCE, EDUCATION, SKILLS & KNOWLEDGE REQUIRED: · High School diploma or equivalent. ServSafe Certification or obtain such certification within 3 months. · Experience in purchasing and preparing culturally diverse foods for groups. Knowledge of early childhood nutrition · Physical exam and background checks are required for this position. · Travel required locally or long-distance up to 10% of the time for work-related meetings and functions. · Must have a valid driver's license and reliable transportation · Ability to interact effectively with people from diverse backgrounds. · Ability to communicate effectively, verbally and in writing. · Demonstrated computer literacy skills, using MS Office applications and other basic data systems including internet navigation. · Must be honest, dependable and able to meet deadlines. · Self-motivated and able to work independently. DISCLAIMER: The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job. Equal Employment Opportunity Employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

divdivdivpstrong GENERAL DESCRIPTION: /strong Responsible for the implementation of food services in a Head Start program serving children ages 3-5. Responsibilities include preparing attractive, USDA-approved meals; keeping the kitchen clean and sanitary according to Health Department ordinances; and maintaining adequate food stocks, kitchen supplies, and food service records./ppbr//ppstrong TASKS AND ESSENTIAL JOB RESPONSIBILITIES:/strong/ppbr//pp1. Prepares nutritious meals that take into consideration children's various cultures and individual nutritional needs./ppbr//pp2. Understands and uses child nutritional needs and age-specific portion sizes to prepare meals in accordance with USDA, Head Start, and CACFP guidelines./ppbr//pp3. Understands and strictly adheres to health, safety, food handling, and sanitation requirements before, during and after meal preparation./ppbr//pp4. Follows menu guidelines and adjusts when necessary due to the availability of menu items or an individual child's needs./ppbr//pp5. Plan and participate in nutritious cooking activities with children./ppbr//pp6. Prepare assigned menu and participate in family-style meals with children, volunteers, and staff./ppbr//pp7. Work in conjunction with the Site Supervisor and Faculty to monitor family style dining in classrooms and document as appropriate./ppbr//pp8. Maintain food service record-keeping and reporting as directed by supervisor./ppbr//pp9. Conduct weekly inventory of food and supplies./ppbr//pp10. Complete weekly food and supplies order sheets and fax to Headquarters./ppbr//pp11. Check food deliveries for accuracy and for good quality. Notify Headquarters when an item is missing or of poor quality./ppbr//pp12. Store food and supplies properly. Date all canned, boxed and bagged foods. Use the FIFO method of inventory./ppbr//pp13. Monitor and maintain proper food temperatures./ppbr//pp14. Monitor and maintain proper temperatures of all refrigerator and freezers./ppbr//pp15. Maintain appropriate cleanliness of all kitchen materials and supplies as required./ppbr//pp16. Maintain list and be aware of center food allergies and concerns. Prepare alternate menu items as needed for the affected children./ppbr//pp17. Assist in delivery of food to classrooms and of dirty dishes from the classroom./ppbr//pp18. Participates in assigned meetings, events and training as required./ppbr//pp19. Performs any and all other duties as assigned./ppbr//ppstrong EXPERIENCE, EDUCATION, SKILLS amp; KNOWLEDGE REQUIRED:/strong/ppbr//pp· High School diploma or equivalent. ServSafe Certification or obtain such certification within 3 months./ppbr//pp· Experience in purchasing and preparing culturally diverse foods for groups. Knowledge of early childhood nutrition/ppbr//pp· Physical exam and background checks are required for this position./ppbr//pp· Travel required locally or long-distance up to 10% of the time for work-related meetings and functions./ppbr//pp· Must have a valid driver's license and reliable transportation/ppbr//pp· Ability to interact effectively with people from diverse backgrounds./ppbr//pp· Ability to communicate effectively, verbally and in writing./ppbr//pp· Demonstrated computer literacy skills, using MS Office applications and other basic data systems including internet navigation./ppbr//pp· Must be honest, dependable and able to meet deadlines./ppbr//pp· Self-motivated and able to work independently./ppbr//ppstrong DISCLAIMER:/strong/pp The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications and objectives required of employees assigned to this job./ppbr//ppstrong Equal Employment Opportunity Employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status./strong/ppbr//p/div/div /div

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation You will report to the Sous Chef **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will have hands on responsibility for your assigned section within the galley. + Lead Commis Chefs and Demi CDP's. + You will complete company recipe guidelines for assigned responsibilities through recipe booklets, plate presentation and audits. + Organize your responsibilities for daily service. + Meet Disney Cruise Line and Vessel Sanitation Program (VSP) requirements. + Monitor and ensure opening and closing procedures for assigned production areas; follow up with Cooks & Stewards + Monitor handling and maintenance of operating equipment; report maintenance needs to Sous Chef **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role + Ship experience + Must be proficient in all stations in the kitchen + Must be proficient in safe food handling, HACCP / USPH + Knowledge and proficiency in following and converting recipes **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1250376BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Sobre la compañía: Nexo Técnico es una compañía de ingeniería y construcción especializada en soluciones a problemas estructurales y geotécnicos con más de 17 años en el mercado. En la actualidad, nos encontramos en proceso de crecimiento y desarrollo, por lo que constantemente buscamos expandir nuestro equipo con personas dinámicas, innovadoras y team players en búsqueda de nuevas experiencias y retos profesionales. Nuestro peritaje se enfoca en: Restauración de puentes, marinas y edificios. Refuerzos de cimientos e integridad estructural. Trabajos con fundaciones y pilotes. Estructuras de energía renovable. Concesionarios exclusivos de RAM Jack Foundation Systems. Descripción del trabajo: El/la Asistente de Ingeniero será responsable de brindar apoyo técnico y administrativo en los proyectos de construcción, asegurando el cumplimiento de plazos, calidad y normativas. Debe contar con habilidades organizativas, conocimientos técnicos básicos y una actitud proactiva para colaborar con el equipo de trabajo. Responsabilidades principales: Apoyo técnico: Asistir con lectura de planos y documentación del proyecto. Supervisión en campo: Dar seguimiento a las tareas diarias en el sitio de construcción, asegurando el cumplimiento de los estándares establecidos. Gestión documental: Organizar y actualizar documentación técnica, incluyendo reportes, permisos y cronogramas. Control de inventario: Apoyar en el monitoreo y gestión de materiales y recursos del proyecto. Supervisión de seguridad: Apoyar en la implementación y cumplimiento de las políticas de seguridad laboral en el sitio de trabajo. Comunicación con stakeholders: Asistir en la coordinación y comunicación con clientes, proveedores y autoridades locales. Otras tareas relacionadas con el soporte técnico y administrativo. Requisitos: Disponibilidad para viajar a los proyectos. Vehiculo en buenas condiciones. Lectura e interpretación de planos de construcción. Nivel intermedio de inglés, tanto oral como escrito (deseable, pero no excluyente). Bachillerato o grado técnico en ingeniería o áreas relacionadas (deseable). Buenas destrezas de comunicación. Preferiblemente, experiencia en el campo de la construcción. Conocimiento básico de Google Workspace. Beneficios: Licencia de enfermedad. Licencia de vacaciones. Vacaciones en días feriados oficiales. Tiempo libre personal / Personal Time Off (PTO). Flexibilidad y equilibrio. Reembolso de cubierta de salud. Compensación por transporte. Estipendio de comunicación. Oportunidades de desarrollo y crecimiento. Apoyo social y trabajo voluntario en la comunidad. Consultoría profesional gratuita para el empleado y su familia inmediata. Cultura de colaboración y ambiente positivo, lleno de reconocimiento y gratitud. Ubicación: Puerto Rico Modalidad: Tiempo completo - Presencial / On-site. Compensación: $15.00 - $17.00 per hour Policy Statement Nexo Técnico, Corp., in line with our commitment to excellence and professionalism, pledges to maintain a work environment that promotes respect for people and their diversity. We adhere to an equal employment opportunity policy and do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, age, marital status, national origin, disability, or veteran status. This policy applies to all areas of employment, including recruitment, hiring, training, promotion, compensation, benefits, and termination. Scope This policy applies to all employees, job applicants, interns, and contractors of Nexo Técnico, Corp. Protected Characteristics Nexo Técnico, Corp. is committed to non-discrimination on the basis of protected characteristics under federal and state laws, such as race, color, religion, sex (including pregnancy, sexual orientation, and gender identity), national origin, age, disability, genetic information, marital status, and veteran status. Responsibility Everyone at Nexo Técnico, Corp. is responsible for upholding and supporting this policy. The company's management will be in charge of implementing and maintaining the policy. Reporting Violations Any employee who suspects a violation of this policy should report it to the company's management. Nexo Técnico, Corp. will protect against any retaliation for those who report suspected violations. Consequences Non-compliance with this policy can result in disciplinary action, up to and including termination of employment. Review & Update This policy will be reviewed and updated periodically to ensure compliance with current laws. Affirmative Action Plan While Nexo Técnico, Corp. is not legally obligated to have an Affirmative Action Plan, our company is committed to promoting employment opportunities for individuals who have historically been disadvantaged. We strive to maintain an inclusive and diverse work environment. Aquí tienes la actualización de la descripción de la empresa con la información más reciente: Who is Nexo Técnico? We are an engineering and construction firm specializing in solutions for structural, foundation, and infrastructure challenges. Our technical expertise and practical experience allow us to deliver reliable, cost-effective, and durable solutions backed by over 17 years of experience and ZERO FAILURES. What we do: We specialize in the repair, reinforcement, and improvement of structures, foundations, walls, slopes, and soils, implementing specialized techniques in line with international standards and industry best practices in engineering and construction. Our Expertise: Bridge, Marina, and Building Restoration Foundation Reinforcements and Structural Integrity Foundations, Piles, Carbon Fiber, and Other Structural and Geotechnical Solutions Renewable Energy Structures Exclusive Dealers of Ram Jack Foundation Systems Our Mission: To apply our specialized knowledge in structures and foundations with determination and integrity, in our unwavering commitment to serve our customers. Our Vision: To be recognized in Puerto Rico and the Caribbean for providing reliable, cost-effective, specialized solutions, forming a proud team committed to doing things right and contributing to the development of our infrastructure. Our Values: Safety First: Our priority is the safety and well-being of our team and community. Quality Work: We stand out for delivering exceptional quality in every detail of our work. Commitment: We give our best in every project, to our clients and colleagues. Resilience: We continuously grow, learn, and improve, seeing challenges as opportunities to move forward. Responsibility: We are mindful of our environmental impact, ensuring the responsible use of resources and maintaining safety standards. Diversity and Inclusion: We value collaboration, team spirit, and recognize that our differences enhance our innovation. Integrity: We act with professionalism and ethics in everything we do. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Ram Jack.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: Assists Bartenders by keeping bar areas clean, stocked and providing necessary support to ensure prompt and friendly service. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks, and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Takes prompt corrective action where necessary or suggests alternative courses of action. Creates a warm, fun atmosphere for Guests and Team Members. Follows alcohol awareness procedures for preventing intoxication and dealing with intoxicated Guests. Assesses Guest demeanor and identifies when behavior should be called to the attention of a Manager. Follows portion guidelines to ensure cost control, while maximizing the Guest experience. Ensures ongoing Guest satisfaction by checking back after delivery of food, maintaining nonalcoholic drink levels, removing clutter, pre‐bussing as necessary and responding to Guest needs in a timely manner. Works quickly and efficiently adhering to "Full hands in, Full hands out" philosophy. Delivers food to tables and ensures the Guests have everything they need. Adheres to all company safety and sanitation policies and procedures. Responsible for stocking bars with all garnishes, glassware, straws, and napkins. Maintains all bottle and keg beer pars during and after shift. Maintains requisition sheets. Ensures bar areas remain clean. Empties trash and spot sweeps whenever floor needs it, or when a Manager requests. Restocks and prepares supplies for shift change and or close. Performs opening/closing responsibilities, including party breakdown/duties. Assists in cleanliness and organization of all bar storage areas. Assists in party setup of bars. Assists in bar inventories as requested by management. Participates in all incentives and contests, driving sales and promoting the brand. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company Team Members to foster and promote a cooperative and harmonious working climate and help keep high morale, productivity, and efficiency/effectiveness. Must be at least 18 years of age. RequirementsSTUFF OUR ATTORNEYS MAKE US WRITE: The physical demands described here are representative of those that must be met by a Team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team member will regularly be required to: Work days, nights, and/or weekends as required. Work in environments with both hot and cold temperatures such as freezers and around cooking equipment. Work in noisy, fast paced environment with distracting conditions. Read and write handwritten notes. Lift and carry up to 30 pounds. Move about facility and stand for long periods of time. Walk or stand 100% of shift. Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary Compensation is from $10.5 - $11.5 per hour Salary Range: 10.5 - 11.5 We are an equal opportunity employer and participate in E-Verify in states where required.

Drives innovation and business results for a unique single restaurant (e.g., Third Party vendor, Marriott International (MI) inspired concept, etc.). Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. Creates a prominent image for the restaurant and drives business through significant Marketing/Public Relations/Media activities. Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences. Accountable for achieving financial goals. Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept , etc.) • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. • Supervises restaurant kitchen operations. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communicates production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Monitors compliance with all applicable laws, regulations, policies and procedures. • Follows proper handling and right temperature of all food products and correct storage standards. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to promote the meeting of standards. • Determines how food should be presented and creates decorative food displays. • Supervises and coordinates activities of cooks and workers engaged in food preparation. Creating a Prominent I mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities • Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. • Supports on-site/off-site public relations opportunities to promote the restaurant. • Contributes to restaurant-related social media posts and public event communications. • Serves as the primary point of contact for events or culinary-related community activities. • Participates in local networking activities, which are often off property, in support of the restaurant. Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences • Interacts with guests to obtain feedback on product quality and service levels. • Provides services that promote customer satisfaction and retention. • Monitors quality and standards in order to meet the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. Achieving Financial Goals • Responsible for Restaurant-specific Profit & Loss. • Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals. • Understands financial opportunities by surveying culinary trends within their market. • Drives top line revenue opportunities by being actively involved in the sales process. • Sets and supports achievement of kitchen goals including performance, budget, team, etc. Managing and Conducting Human Resource and Talent Management Activities • Participates in recruiting efforts focused on identifying a talent pipeline. • Participates in high-profile recruiting activities. • Actively engages in the interviewing and hiring of employee team members with appropriate skills. • Maintains authority over staffing decisions, within corporate policies. • Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. • Adjusts schedules throughout the week to meet business demands. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Advocates employee cross-training to support successful daily operations. • Uses all available on-the-job training tools for employees. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Monitors and maintains the productivity level of employees. • Facilitates employee understanding of expectations and parameters. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio. Education & Experience • High School diploma or equivalent and/or experience in a hotel or related field preferred. • At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field. • Previous supervisory responsibility preferred. Physical Requirements • Flexible and long hours sometimes required. • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. • Ability to stand during entire shift. • Ability to withstand temperature variations, both hot and cold.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: Assists Bartenders by keeping bar areas clean, stocked and providing necessary support to ensure prompt and friendly service. NITTY GRITTY DETAILS: * Delivers an unparalleled Guest experience through the best combination of food, drinks, and games in an ideal environment for celebrating all out fun. * Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. Takes prompt corrective action where necessary or suggests alternative courses of action. * Creates a warm, fun atmosphere for Guests and Team Members. * Follows alcohol awareness procedures for preventing intoxication and dealing with intoxicated Guests. Assesses Guest demeanor and identifies when behavior should be called to the attention of a Manager. * Follows portion guidelines to ensure cost control, while maximizing the Guest experience. * Ensures ongoing Guest satisfaction by checking back after delivery of food, maintaining nonalcoholic drink levels, removing clutter, pre‐bussing as necessary and responding to Guest needs in a timely manner. * Works quickly and efficiently adhering to "Full hands in, Full hands out" philosophy. * Delivers food to tables and ensures the Guests have everything they need. * Adheres to all company safety and sanitation policies and procedures. * Responsible for stocking bars with all garnishes, glassware, straws, and napkins. * Maintains all bottle and keg beer pars during and after shift. Maintains requisition sheets. * Ensures bar areas remain clean. * Empties trash and spot sweeps whenever floor needs it, or when a Manager requests. * Restocks and prepares supplies for shift change and or close. * Performs opening/closing responsibilities, including party breakdown/duties. * Assists in cleanliness and organization of all bar storage areas. * Assists in party setup of bars. * Assists in bar inventories as requested by management. * Participates in all incentives and contests, driving sales and promoting the brand. * Assists other Team Members as needed or when business needs dictate. * Maintains a favorable working relationship with all other company Team Members to foster and promote a cooperative and harmonious working climate and help keep high morale, productivity, and efficiency/effectiveness. * Must be at least 18 years of age. Requirements STUFF OUR ATTORNEYS MAKE US WRITE: The physical demands described here are representative of those that must be met by a Team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the Team member will regularly be required to: * Work days, nights, and/or weekends as required. * Work in environments with both hot and cold temperatures such as freezers and around cooking equipment. * Work in noisy, fast paced environment with distracting conditions. * Read and write handwritten notes. * Lift and carry up to 30 pounds. * Move about facility and stand for long periods of time. * Walk or stand 100% of shift. * Reach, bend, stoop, mop, sweep and wipe frequently. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified in this position. As an equal opportunity employer, Dave & Buster's is dedicated to our policy of nondiscrimination in all aspects of employment, and we comply with all Federal, State and Local laws regarding nondiscrimination. Dave and Buster's is proud to be an E-Verify Employer where required by law. Salary * Compensation is from $10.5 - $11.5 per hour Salary Range: 10.5 * 11.5 We are an equal opportunity employer and participate in E-Verify in states where required.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.