Bojangles Menu Jobs in Usa

Job Summary:

The ideal candidate will be responsible for supporting a Sales Executive with the goal of overall operational efficiency and revenue growth. As a sales assistant, you will work with sales executives on revenue generation and administrative responsibilities. Day-to-day responsibilities may change based on support needs, off-premise event schedules, and project-based work. The Sales Assistant’s job responsibilities will be driven by the changing needs of the Sales Executive.

Responsibilities:

• Handle and process orders including follow-up and billing
• Assist with office organization including filing and managing Sales Executive’s calendar
• Participate in daily menu checking of kitchen and delivery orders
• Operations meeting preparation to ensure timely, complete and accurate information is communicated to each department manager in advance (Facilitate Operations meetings on an as needed basis)
• Create menu cards and other event-related materials
• Respond to inquiries with detailed information gathering and ensuring timely follow-up
• Proposal drafting, menu creation and event designing with routine revisions of outstanding proposals and follow-up with clients
• Assist with billing and post-event follow-up with client, outside vendors and captains
• Assist with marketing efforts including mailings and helping to develop of hot prospective client lists
• Assist in managing deposits and AR collections
• Assist in updating Outstanding and other reporting requirements
• Attend events and provide on-site support
• Track inventory levels of marketing materials
• Customer service, post-event follow-up phone calls, thank you notes
• Maintain Inquiry Module ensuring follow-up and that information is accurate
• Performs all duties as assigned

Qualifications

• Proven work experience as an Administrative or Sales Assistant
• Proficiency in Microsoft Office Suite (2 Years Preferred)
• Hands-on experience with office equipment (e.g., scanners/printers)
• Professional attitude and appearance
• Solid written and verbal communication skills
• Ability to be resourceful and proactive when issues arise
• Excellent organizational skills
• Multitasking and time-management skills, with the ability to prioritize tasks
• Customer service attitude
• High school degree: additional certification in Office Management is a plus

The League Kitchen & Tavern stands as an homage to the 1920’s Prohibition era. A photo of the Anti-Saloon League spans the walls along with pictures of history – old sports photos and historic photos of the founders’ families. The photos and mural enhance the motif of the vintage, speakeasy inspired eatery. The menu offers an eclectic mix of traditional and modern American cuisine, chef-inspired features, and weekly specials.

The tavern boasts a cocktail menu that takes guests on a stroll through history, featuring vintage cocktails like the Moscow Mule, served in authentic copper mugs, craft cocktails made with fresh ingredients, an extensive selection of fine spirits, personally selected wines, and a special “Stash” menu with the founders’ favorite libations.

We are looking for people who love the extortionary, not the ordinary.

NOW HIRING FOR OUR BEE CAVE & AVERY RANCH LOCATIONS

RESTAURANT KITCHEN MANAGERS

As one of our restaurant leaders, you will oversee BOH operations to ensure guest service & food quality standards are upheld at all times.

To be successful in this role, you should be familiar with restaurant operations and have a good understanding of what makes a great customer service. You should also be available to work within opening hours, including weekends and holidays. Ultimately, you will help minimize operating costs, boost our employee retention and deliver a positive dining experience for our guests.

Requirements:

• 2+ years of experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Familiarity with restaurant management software, like Aloha/Toast
• Good math and reporting skills
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends)
• High school diploma; additional certification in hospitality is a plus

We can offer you:

• Medical, Dental, and Vision
• Paid Vacation
• Monthly food allowances to use at an of our locations.
• Leadership Development Program
• Quarterly Outings

We are an Equal Opportunity / Verify Employer.

The League Kitchen & Tavern is a full service restaurant concept that has growth opportunities in a casual dining restaurant environment.

Start at $65k to $70k per year, based on experience.

In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Title

Wine Captain / Head Server

Hours/Week

Full Time

Tuesday–Saturday; closed Sunday & Monday

Evening and weekend availability required

Location

1 West Ave. Wayne, PA

Pay Rate

Full Time • Hourly & Salary (after 6 months) + Service Compensation (Based on Experience)

Competitive compensation package

Expected income of $115K–$135K+ annually depending on experience and performance

Position Opportunity

Cornerstone is seeking an experienced and hospitality-driven Wine Captain / Head Server to play a leadership role in our front-of-house team and wine program.

Founded and operated by chef-owners Christine & Nick Kondra since 2015, Cornerstone has become one of the most sought-after restaurants in the Philadelphia area. Over the past decade, we have built a reputation for exceptional guest experiences paired with an award-winning wine and cocktail program. Recognized regionally and nationally by Wine Spectator, and with Christine Kondra honored as Best Sommelier on the Main Line of Philadelphia, Cornerstone continues to evolve while staying grounded in thoughtful, intentional hospitality.

This role offers a rare opportunity to work closely alongside Christine Kondra and one of the region’s most respected wine programs, featuring a cellar of over 1,200 carefully curated bottles from around the world. The Wine Captain will play an active role in presenting and representing this program to guests, helping translate the depth of the collection into meaningful and memorable dining experiences.

This position will play a key role in delivering the Chef’s Counter experience, working closely with ownership and the culinary team to provide an immersive, highly personalized guest journey. The ideal candidate is an experienced server with strong wine knowledge and sommelier-level hospitality instincts, capable of guiding guests through pairings, storytelling, and refined service.

This is an exciting opportunity for a hospitality professional who thrives in a luxury dining environment, enjoys engaging guests through wine and cuisine, and wants to grow within a thoughtful, globally inspired dining program.

The Philosophy Behind the Cornerstone Program

At Cornerstone, growth and curiosity are foundational. Christine & Nick Kondra have spent over a decade refining their craft, drawing inspiration from years working with chef-owners in Boston and traveling internationally to explore the world’s leading restaurants, wineries, and hospitality cultures.

That exploration continues to shape every aspect of the Cornerstone experience. Our service philosophy emphasizes precision, education, and storytelling — connecting guests not only to the food and wine on the table, but to the people, places, and traditions behind them.

The Wine Captain plays an essential role in this experience. At the Chef’s Counter especially, service becomes a conversation — guiding guests through the evening, presenting wines with context and enthusiasm, and ensuring that every moment feels thoughtful, seamless, and memorable.

This role requires a balance of technical wine knowledge, polished service execution, and natural hospitality leadership. We are seeking someone who takes pride in excellence, values continuous learning, and is energized by the opportunity to elevate every guest interaction.

Position Summary

The Wine Captain / Head Server is responsible for delivering exceptional service while leading wine engagement on the floor. This role supports the restaurant’s wine program through guest education, thoughtful pairings, and polished table-side presentation.

Working closely with ownership and the service team, the Wine Captain helps maintain the standards of Cornerstone’s hospitality while ensuring guests feel guided, welcomed, and inspired throughout their dining experience.

Essential Duties & Responsibilities

Guest Experience & Service Leadership

• Provide refined, attentive service aligned with Cornerstone’s hospitality standards.
•  Guide guests through multi-course dining experiences, particularly at the Chef’s Counter.
•  Create engaging and educational interactions around wine, food pairings, and menu components.
•  Maintain strong awareness of pacing, steps of service, and guest needs throughout their whole dining experience

Wine Service & Pairings

• Serve as a primary ambassador of the wine program on the dining room floor.
•  Assist guests with wine selections and pairing recommendations.
•  Confidently present wines with knowledge of region, producer, varietal, and style.
•  Support wine service standards including proper opening, decanting, and presentation.
•  Collaborate with ownership on maintaining wine program integrity and guest education.

Team Leadership & Collaboration

• Serve as a senior service professional within the front-of-house team.
•  Support training and mentorship of newer servers in service standards and wine knowledge.
•  Work collaboratively with the kitchen to ensure seamless Chef’s Counter experiences.
• Communicate effectively with management regarding service flow and guest feedback.

Operational Support

• Inventory control and management - weekly and monthly 
• Assist with opening and closing service responsibilities.
• Maintain organization and accuracy within the wine cellar and service stations.
• Ensure glassware, decanters, and wine tools are properly prepared and maintained.
• Help uphold presentation and hospitality standards across the dining room.

Experience

Minimum 5 years of serving experience in upscale or fine dining restaurants required.

Additional preferred experience:

• Fine dining, private clubs or luxury restaurant environments
•  Chef’s counter or tasting menu service
•  Wine-focused restaurants or sommelier-led programs
• Sommelier certification or formal wine education

Skills

• Advanced hospitality and service instincts
•  Strong foundational wine knowledge - Certified Sommelier preferred
•  Confident tableside communication and storytelling
•  Ability to anticipate guest needs and manage service pacing
•  Strong teamwork and leadership presence on the floor

Knowledge

• Understanding of wine regions, varietals, producers, and pairing principles
•  Familiarity with fine dining service techniques and tasting menu flow
•  Knowledge of proper wine service including decanting, storage, and presentation

Attributes

• Warm, confident, and engaging with guests
•  Detail-oriented and committed to service excellence
•  Passionate about food, wine, and hospitality culture
•  Calm and composed in a fast-paced environment
•  Curious and eager to continue learning and growing in wine and service

Working Conditions

Environment

Fast-paced, high-end restaurant environment requiring evening, weekend, and holiday availability.

Physical Demands

• Ability to stand for extended periods during service.
•  Ability to carry trays, handle wine service equipment, and move throughout the dining room.
•  Ability to lift up to 30 lbs as needed.

Benefits & Perks

• Health Insurance
•  Dental Insurance
•  Vision Insurance
•  Paid Time Off
•  Dining Discounts
•  Wellness Program ($65 per month)
•  Professional Enrichment Program ($100 per month)
•  Voluntary Benefits including disability, long-term care, cancer, and life & accident

Cornerstone is seeking a Wine Captain who views hospitality as both craft and performance — someone who enjoys connecting with guests, sharing the story behind exceptional wines, and helping create unforgettable dining experiences. To be considered for the position please provide both your resume and cover letter.

Revolution Roasters is a specialty coffee roaster rooted in craft, hospitality, and community. With two neighborhood cafes and our roasting operations based in Oceanside, we serve thousands of guests each week through thoughtfully designed spaces, seasonally driven menus, and scratch-made products crafted with intention.

Our pastry program is a key part of our brand and guest experience. We explore culinary creativity through pastries built for a neighborhood coffee shop experience—shaping the daily rhythm of our cafes and playing a big role in the overall guest experience. Each offering is developed with intention, designed to stand on its own while fitting seamlessly into our seasonal menus and coffee program.

We’re a team of builders — constantly refining systems, elevating quality, and creating memorable guest experiences. From laminating and shaping to menu R+D and bake execution, we believe great pastry is equal parts precision, creativity, and people.

Position Overview

The Baker position plays a key role in supporting daily pastry production for Revolution Roasters, crafting high-quality baked goods and seasonal offerings for multiple cafe locations. This position calls for precision, consistency, and creativity to help sustain the quality of our highly respected pastry program.

As part of our talented pastry team, the Baker contributes to a collaborative kitchen environment alongside our commissary and kitchen teams to create an amazing scratch made experience for our guests. The Baker will assist in creating everything from laminated doughs to seasonal garnishes, hands on at every step of our pastry process. This is a great opportunity for someone who takes pride in their work, values growth, and wants to be part of a passionate team shaping one of North County’s standout pastry programs.

Core Responsibilities

Production & Quality

• Execute daily production of pastries, laminated doughs, cookies, cakes, and seasonal items according

to recipes and standards

• Ensure all products meet established quality, flavor, and presentation standards

• Follow precise scaling, baking, and decorating procedures

• Assist with prep lists, par adjustments, and daily organization of production

• Maintain consistency across all batches and locations

Organization & Sanitation

• Maintain a clean, organized workstation and storage areas

• Follow all food safety and sanitation guidelines, including labeling and dating procedures

• Support daily cleaning and maintenance of pastry kitchen equipment

• Participate in weekly deep cleans and inventory

Collaboration & Communication

• Communicate effectively with pastry team, café managers, and commissary leadership regarding

product needs, shortages, or quality concerns

• Support smooth handoffs between shifts and departments

• Contribute ideas for menu improvement or process efficiencies when appropriate

Growth & Development

• Participate in seasonal menu changes under the direction of the Executive Pastry Chef

• Demonstrate curiosity and commitment to professional development

• Build toward increased responsibility within the pastry program (lamination, R&D,

or leadership tasks as skills grow)

Key Results Areas 

Product Quality & Consistency – All baked goods meet Revolution Roasters’ standards for taste,

texture, and presentation.

Efficiency & Organization – Daily production completed on schedule with minimal waste or error.

Reliability and Dependability – Shows up on time and completes tasks towards meeting team goals and pars.  Builds trustworthy relationships with team members.

Teamwork & Communication – Reliable communication with pastry and commissary teams; positive

and a professional attitude maintained.

Cleanliness & Compliance – All food safety and sanitation protocols followed; workspace maintained

in excellent condition.

Professional Growth – Demonstrates ongoing improvement in skills, organization, and efficiency;

readiness for expanded responsibility.

Qualifications

• 1–2 years of professional pastry experience 

• Lamination experience strongly preferred

• Strong attention to detail and consistency in execution

• Ability to multitask and maintain focus in a fast-paced kitchen

• Reliable, punctual, and self-motivated

• Able to lift 50 lbs and stand for long periods

• Familiarity with food safety and sanitation best practices

• Collaborative spirit and willingness to learn

Schedule & Requirements

• Full-time (approximately 40 hours/week)

• Early morning (3am-4am) availability required

• Available to work weekends and holidays

• Reliable transportation to and from bakery location (Oceanside, CA)

Compensation & Benefits

• Competitive hourly wage (based on experience) plus tips

• Matching 401(k) program

• Incentives and discounts on drinks, meals, and merchandise

• Opportunities for advancement within the pastry department and broader company

Operations Manager

Hospitality & Events

Potomac Hospitality Group   |   Bowie, MD

Full Time  | Up to 20% Performance Bonus  |  Full Benefits  |  Path to Director of Operations

At Potomac Hospitality Group, the Operations Manager is the connective tissue of the entire company. You are the person who keeps our compliance airtight, our platforms current, our vendors coordinated, our team supported, and our communications flowing — across a growing hospitality management company that serves everyone from government agencies to film production companies to embassy dining rooms.

This is a role for someone who has seen how hospitality operations work from the inside — whether in a hotel, a catering company, a restaurant group, or a food service organization — and is ready to own a function, not just support one.

And for the right person, this role has a clear, defined path to Director of Operations within two years. We are building something at PHG, and we want the person who runs our operations to grow with us.

  Come in as Operations Manager. Build toward Director of Operations. Grow with PHG.  

ABOUT POTOMAC HOSPITALITY GROUP

Potomac Hospitality Group is a full-service hospitality management company with over 10 years of experience delivering exceptional food and hospitality experiences across the Metro DC region and beyond. We serve corporate clients, government agencies, educational institutions, film and production companies, and private clients.

We operate across three lanes: high-end offsite event catering, institutional food service, and our restaurant subsidiary. Our events range from intimate private dinners to 400-person galas to craft services on film sets. Our clients include some of the most recognized names in government, business, and culture.

We are a growing company with 43 team members, a full benefits package, and a leadership team that invests in the people who invest in us.

Connecting people. Creating impact. One extraordinary experience at a time.

WHO WE’RE LOOKING FOR

You have worked in hospitality, food service, or events long enough to understand how operations actually work — the systems, the pace, the compliance requirements, the vendor relationships, and the detail that separates a smooth event from a chaotic one.

You are not looking for a job where someone tells you what to do every day. You are looking for a role where you own something, build something, and grow into something bigger.

Your Background Likely Looks Like One of These

• Hotel operations, catering sales coordination, or banquet/event administration — you know the rhythm of event-driven work and you’ve managed the operational details that make events run
• Restaurant group or multi-unit food service operations — you’ve managed scheduling, vendor relationships, compliance, and team communications across a fast-moving operation
• Hospitality management graduate with 3–5 years of operational experience — you studied the industry and have been building real-world skills since
• Food service operations coordinator with institutional or government contract experience — you understand compliance, documentation, and multi-stakeholder communication

Regardless of Background, You Are

• An owner, not a supporter — your responsibilities are yours completely and you treat them that way
• A finisher — tasks get closed completely and correctly, every time
• Systems-minded — you build processes that work and maintain them without being asked
• Tech-comfortable — you learn platforms quickly and manage data with accuracy
• Warm and professional — you communicate clearly with everyone from team members to vendors to leadership
• Ready to grow — you are not looking for a ceiling, you are looking for a runway

WHAT YOU’LL OWN

Platform & Menu Management

PHG operates across five platforms simultaneously. You own the accuracy and currency of all of them.

• Manage and update menu data across Tripleseat, Toast, 7Shifts, and the PHG website
• Ensure menu changes, pricing updates, and event-specific content are reflected accurately and promptly across all systems
• Coordinate with culinary and events leadership to capture updates in real time
• Serve as the internal point of contact for platform issues and resolutions

Operations & Communications

• Coordinate internal communications between leadership and team members across all PHG operations
• Manage external communications with vendors, partners, and operational contacts
• Support executive leadership with scheduling, correspondence, and day-to-day operational needs
• Ensure information flows clearly, accurately, and on time across the organization

Vendor Coordination

• Manage day-to-day relationships with vendors, suppliers, and service providers
• Track vendor contracts, agreements, and renewal timelines
• Coordinate ordering, delivery, and vendor communications in support of event and operational needs

Compliance & Licensing

• Own PHG’s master compliance calendar — all licenses, permits, certifications, and insurance renewals
• Manage business licenses and permits across Maryland and DC
• Track and renew health permits, catering permits, ServSafe certifications, and regulatory registrations
• Manage annual memberships and vendor registrations
• Coordinate business insurance policies including vehicle, workers’ comp, and umbrella coverage

HR & Team Support

• Manage job postings, resume screening, interview scheduling, and candidate communications
• Lead onboarding for new team members — system access, welcome materials, and orientation
• Maintain employee records and HR documentation in ADP
• Support performance evaluation processes, incident reporting, and offboarding procedures
• Coordinate team engagement activities and employee recognition initiatives

Event Operations Support

• Support scheduling and administrative coordination for catering and hospitality events
• Ensure event documentation, contracts, and permits are organized and compliant
• Coordinate internal communications between leadership, kitchen, and event teams

YOUR GROWTH PATH

This role is designed to evolve. For the right person — someone who demonstrates ownership, operational excellence, and leadership over time — the Operations Manager position has a defined path to Director of Operations within two years.

As Director of Operations, you will move from owning the administrative and compliance infrastructure to overseeing the full operational strategy of PHG — people, systems, vendor relationships, and the operational backbone that supports every lane of the business.

We are not looking for someone to fill a seat. We are looking for someone ready to help lead where PHG goes next.

PREFERRED EXPERIENCE & QUALIFICATIONS

• 3–5 years of experience in hospitality operations, hotel administration, catering coordination, restaurant group operations, or food service management
• Demonstrated ability to manage multiple operational responsibilities simultaneously without dropping details
• Experience with platforms such as Tripleseat, Toast, 7Shifts, ADP, or similar hospitality and HR systems
• Strong written and verbal communication skills — you communicate clearly with everyone from kitchen staff to executive leadership
• Undergraduate degree in hospitality management, business, or a related field preferred — equivalent experience considered
• Familiarity with food service compliance, licensing, or permit management a strong advantage
• Must be able to pass a Level II background check

COMPENSATION & BENEFITS

• Competitive Salary
• Up to 20% performance bonus
• Medical, Vision, and Dental Insurance
• 401(k) Retirement Plan
• Life Insurance
• Short-Term Disability
• Employee Assistance Program (EAP)
• Professional development and leadership growth opportunities
• A defined path to Director of Operations for the right candidate
• A company that measures success by the growth of its people
• Support performance evaluation processes, incident reporting, and offboarding procedures
• Coordinate team engagement activities, leadership retreats, and employee recognition initiatives
• Support employee benefits programs and wellness initiatives

Abilities, Inc.

Employee Policy Manual

Direct Care Staff Job Description

Position Requirements:

FREE TRAINING PROVIDED

NO EXPERIENCE NEEDED

Must be 18 years of age or older.

Must have achieved a High School Diploma or Equivalent.

Criminal Background Check or show proof of rehabilitation.

Must be available to work 8 hour shift every other Saturday and Sunday.

Must be Free and Clear of Communicable Diseases

Position Objective: To provide a safe, quality, professional, and caring service. You will be required to promote the highest level of independence and enhance the quality of life for all individuals that reside in Abilities, Inc. programs. This is all designed to ensure the best welfare, safety, and security for you, the community, and the clients that we serve.

Job Requirements:

• As an employee of Abilities, Inc. you may be asked to rotate to different facilities and program supervisors. You will be expected to be flexible with these changes as you are an employee of Abilities, Inc. and are not hired for any specific home.
• Supervise residents within all specifications set forth in their Individual Service Plans (ISP), Behavioral Support Plan (BSP), and Behavioral Intervention Plan (BIP). Employees will also need to be aware of and review Elopement Plans/Protocols, Seizure Protocols, Diabetic Protocols and anything else specifically pertaining to the residents they are supervising.
• Be a positive role model. Use positive encouragement, never degrade, and never portray actions that would contradict the best interest of the resident of Abilities, Inc.
• Provide a clean facility. Ensure that the facility is homelike and promote independence for the residents so that they will learn the skills to keep a clean home as well. It is your duty to ensure that residents have a clean and hazard free environment, please be aware of fire hazards in residents rooms. You will be required to assist and encourage residents to keep their personal living spaces clean in the event that they are unable or unwilling to do so themselves.
• Provide a professional attitude at all times towards residents, resident guests/family members, guardians, care managers, supervisors and fellow Abilities, Inc. employees. Show respect and consistency with program structure.
• Finish all tasks outlined by supervisors.
• Prepare meals consistent with the posted menu in the facility, and ensure sanitary methods are followed. Prepare special diets as ordered by residents physician. Grocery shopping and menu planning may be required. Encourage resident participation with all menu planning and meal preparation.
• Provide Personal Care Services as outlined in the residents Individual Service Plan (ISP). This may include lifting and transferring residents that would require your ability to use gait belts, adaptive equipment, and lifting up to 100 pounds. Please read and follow Abilities, Inc. Limited Lift Policy.
• Plan and participate in community and in-facility activities. An activity calendar will be posted in the facility at all times.
• Orientate yourself to Evacuation Procedures, Grievance Procedures, Program Statements, (These are provided in the facility on a designated wall) along with all Policy and Procedures outlined in the Employee Handbook.
• Attend all scheduled shifts and staff meetings. You will be expected to follow Abilities, Inc. Attendance policy (704) and take responsibility for your shifts.
• Communicate comprehensive and accurate reports through verbal and written skills. You will be required to use electronic charting and must be able to use a computer with some basic knowledge.
• Provide safe transportation for residents as delegated by your direct supervisor to work, community activities provided by the facility, personal care shopping/grocery shopping, to Adult Day Care services and to doctors appointments.
• Administer/monitor medications according to orders prescribed by Residents physician. Obtain knowledge of possible side effects and interactions the medications may have. This can be assessed through Extended Care Professional (ECP), Abilities, Inc. electronic charting for all medication administration and resident charting. You will also be responsible for shift to shift Schedule 2 medication counts, as an approved medication passer/monitor.
• Familiarize yourself to the State Requirements outlined in DHS 88 and DHS 83. There will be provided copies at the facility for you to review.
• Attend all training mandated by Abilities, Inc. Administration. As follows:

Before performing any job duties:

Orientation Training

Job Responsibilities

Prevention and reporting of resident abuse, neglect and misappropriation of resident property.

Information regarding assessed needs and individual services for each resident for whom the employee is responsible.

Emergency and disaster plan and evacuation procedures under s. DHS 83.47 (2)

Policies and procedures.

Recognizing and responding to resident changes of condition.

Prior to assuming any responsibilities:

Standard Precautions

Within 90 days after starting employment:

Resident Rights

Client Group Specific

Recognizing and Responding to Challenging Behaviors

Fire Safety

First Aid and Choking

Provisions of Personal Care

Dietary Training

Medication Administration and Management

Delegations

This includes your required 15 hours of Continuing Education (CEU Training) after your annual hire date. Failure to complete any training within the required timeline with result in suspension and/or termination of employment.

• Report any maintenance concerns to your program supervisor immediately, you will be asked to fill out a maintenance request form.
• You will be required to report any changes in condition immediately to your program supervisor and fill out the appropriate documentation.
• You will be responsible for logging yourself in and out when reporting and leaving work. You will be held accountable for reviewing your hours and reporting any discrepancies to your direct supervisor immediately upon realizing the error.
• You will be responsible to report any injury that occurs in the workplace immediately to your direct supervisor and complete the appropriate paperwork.
• You will be required to have an initial TB (Tuberculosis) skin test placed and read after 72 hours, prior to reporting for work. A 2nd TB (Tuberculosis) skin test will be completed within 2 weeks of your initial test.

I have read and understand the above job description. I am able to complete the above responsibilities with the following accommodations.

Wage at Hire: Date of Hire:

90 day Review Date: Annual Review:

_________________________ __________________________ ____

Staff Signature (Date) Abilities, Inc. Management (Date)

Compensation details: 15.5-17 Hourly Wage

PI527de4c8362b-26289-39768694

Work and Perks

You impact every guest

If you've got a thing about doing things perfectly, let's just say you're perfect for this key role working as an Expeditor. You guarantee that every guest receives their food hot and exactly how it is described on the menu.

So what does it take to work with us?

We expect you to be you! Throw in integrity, a relentless drive for excellence and a commitment to always doing what's right, and you've got our interest.

What we offer:

* 40% dining privilege

* Fast-paced, fun environment

* Open-door communication

* Ability to advance your career

* Health benefits

Requirements and Qualifications

* Arrives to work on time as scheduled in full uniform

* Acknowledges all Guests that come within five feet in a smiling, friendly manner

* Adheres to all service standards to indirectly create \"Ale House Raving Fans\"

* Works directly with both BOH and FOH Team Members to ensure all the Guest's needs are fulfilled in a timely manner

* Acts as liaison between FOH and BOH Team Members to ensure all Guest requests are accommodated

* Ensures menu knowledge to address any server or bartender questions about the menu, including food allergy issues

* Upholds recipe specifications and perfect presentation of every dish

* Ensures every dish reaches Guest piping hot by calling for \"food runners\"

* Drives ticket times while ensuring proper food handling and sanitation of work areas

* Communicates any potential Guest issues, Team Member issues and/or long ticket times to Management

* Maintains neat and organized work areas; to include sweeping and mopping as needed

* Sets up Team Members for success at shift change by accomplishing end of shift side work and ensuring work areas are stocked and ready for take over

* Notifies Management immediately of any potential Guest or Team Member issue

SAFETY & SANITATION

* Washes hands every 30 minutes throughout the shift

* Maintains clean and sanitized work areas

* Works with Team Members to ensure that safety and sanitation protocol is being executed to company standard

TEAMWORK, SKILLS AND EDUCATION

* Supports Front and Back of House functions as needed, ensuring that everything within the 4 walls of the restaurant is every Team Member's responsibility

* Positively communicates with other Team Members and Management to keep one another informed

* Possesses strong communication skills and the ability to work alone as well as with a team

* Ability to multitask and work in a fast-paced environment

* Possesses basic reading skills

* Must be a minimum of 18 years of age unless otherwise dictated by state law

PHYSICAL DEMANDS

The Expeditor is expected to be able to perform the job functions with reasonable accommodation. Physical demands include:

* Remain standing for extended periods of time in a work area that has an elevated air temperature

* Reaching, bending, pushing/pulling, lifting, and squatting, up to 30 lbs., for short distances

* Frequent communication with Managers and Team Members. Must be able to exchange accurate information in these situations

POSITION TITLE: Lead Line Cook

DEPARTMENT: Back of House/Kitchen

REPORTS TO: Kitchen Manager and Restaurant General Manager.

SUPERVISION EXERCISED: All Cooks and Dishwashers.

POSITION STATUS: This is a full-time position with benefits.

Do you believe that dreams are built on smiles? At Ts, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community.

Our team is everything to us. Smiling teams equals smiling guest and thats what Ts is all about.

ABOUT US

Ts Restaurant Group is a growing, family-owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area. With an eye on sustainability and a partnership with family-owned farms and businesses, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible.

We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value lifes journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time.

ABOUT THE POSITION

The overall aspect of this position is to lead and train kitchen team members in methods of cooking, preparation, plate presentation, portion control, food purchasing, food rotation, and kitchen sanitation. Working closely with the Kitchen Manager and General Manager to create, inspire, produce, execute, and oversee that we deliver the Ts promise to our team members and to our guests.

PERKS + BENEFITS

• Positive and supportive team culture.
• Paid Time Off Programs.
• Competitive Wages with Annual Performance Reviews.
• Day's only schedule- never work nights.
• Like Ts Food? As a Ts team member, you receive a meal benefit-whether on shift or off and at all locations.
• Home for the Holidays- Thanksgiving and Christmas Day OFF.
• Ongoing development and growth opportunities.
• Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more.
• Pet Insurance.
• Employee Assistance Program (EAP).
• Flexible and Predictive Scheduling.
• 401 (k)

For full time teams:

• Medical
• Dental
• Vision
• Supplemental Life Insurance

DUTIES + RESPONSIBILITIES

• Food Safety and Operational Planning
• Enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensuring compliance with company operational standards and policies.
• Ensuring all food is prepared and served according to the restaurants recipes, portioning, cooking and plating standards.
• Ensuring the safe operation of kitchen equipment and utensils and the proper handling of food items and hazardous materials.
• Adhering to ServSafe, OSHA and HACCP standards.
• Kitchen Line Management
• Promoting the restaurants 5 Commitments, inclusive culture, and Mission Statement.
• Ensuring that all food items and products are stored, prepared and served based on the restaurants recipe, preparation and portion standards.
• Ordering food products, and ingredients based on the menu and market demand.
• Supervising food preparation in the kitchen and ensuring that guests are satisfied with the quality, temperature and appearance of plated menu items.
• Maintaining clean working environments, safety protocols, and making sure that team members follow the restaurants preventive maintenance measures.
• Maintaining adequate purchasing inventory levels, rotation of product, conducting regular inventories and ensuring proper delivery of product.
• Working with upper management to ensure menu items, quality and portion sizes of each meal is within company standards.
• Assisting with the hiring and training of team members.
• Maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensuring proper procedures for opening and closing of kitchen are followed (utilizing Kitchen Checklists/Paperwork).

OPERATIONAL RESPONSIBILITIES

• Ensuring a safe working and guest environment to reduce the risk of injury and accidents.
• Fully understands and complies with all federal, state, county and municipal regulations and ordinances that pertain to health, safety and labor requirements of the restaurant, team members and guests.
• Investigating and resolving complaints concerning food quality and temperature.

TEAM BUILDING

• Promoting the Ts team spirit of positivity and team-centered approach to the hospitality and culinary experience at all times in all ways.
• Creating a culture of fairness by following Ts guidelines, job description and training programs and by maintaining healthy boundaries with team members.
• Communicating regularly with kitchen staff to promote a congenial working environment, focusing on standards, operational procedures, and expectations.
• Train and develop each member of the team to become efficient, productive, and knowledgeable.

OTHER DUITES

• Perform other duties as assigned.

ABOUT YOU

Ts Restaurant is looking for a dedicated individual who is not only passionate about food but driven to co-lead a team of culinary professionals. You are reliable, professional, and team-focused, with a strong commitment to quality, consistency, and food safety. You work well under pressure, communicate clearly, and take pride in doing things the right way. You are open to feedback and motivated to grow within your role and with the company.

QUALIFICATIONS AND REQUIRMENTS

Education and Experience:

• High School Degree required.
• A minimum of one to three years restaurant experience and/or kitchen line cooking; supervising kitchen operations a plus but not required.
• Proficient with computers (MS Word, Excel) and Point of Sale Systems.
• Experience with food preparation, food handling, and food safety.
• Required Certification in Food Safety and First Aid or obtain one within 2 months of hire.
• Flexibility in schedule.
• Must be eligible to work in the United States.
• Able to read, write, speak, analyze, interpret, and understand the English language with reasonable proficiency.
• Must agree to background.

Professional Requirements:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Passion for food.
• Willing to support the basic values, philosophy, rules, and policies of the company in each of the activities within his or her responsibilities.
• Ability to motivate team members to work as a team to ensure that food and service
• meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to maintain required standards of operation in daily restaurant activities.

Accountabilities:

• Keeps upper management promptly and fully informed of all issues.
• Adhere to job responsibilities and performance objectives.
• Maintains a favorable working relationship with all team members to foster and promote a cooperative and harmonious working climate which will be conducive to maximum team morale, productivity and efficiency/effectiveness.

Physical Settings and Schedule:

• Hours may vary if manager must fill in for his/her team or if emergencies arise.
• Ability to perform all functions.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and various equipment as well as operates phones, computers, copiers, and other office equipment.

Ts Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment.

Compensation details: 21.5-23.5 Hourly Wage

PI148735797631-26289-39894812

Position Title Overnight Cook II Bell Hospital Position Summary / Career Interest: Prepare large volumes of food for both patients and hospital staff.

It is the Dining Services Cook II's job to prepare food that is nutritious and desirable so that patients and employees will get the food intake.

These individuals prepare food for a preset menu, may make a variety of meals from a small menu, and/or prepare special meals for patients who require therapeutic diets.

This posting is for an 2 overnight shift needs, please only apply if interested in one of the shifts below: 10pm-6:30am and 8pm-4:30am Responsibilities and Essential Job Functions Completes the cooking process of menu items requiring basic technical skills, such as soups, meats, vegetables, desserts and other foodstuffs using daily worksheets and standardized recipes.

Demonstrates competence in the areas of critical thinking, interpersonal relationships, and technical skills.

Demonstrates ability to provide care/service safely and efficiently for the care of each patient.

Performs duties in Food Production and/or the Cafeteria.

Organizes daily production in unit.

Prepares food for inventory and/or service including portioning, wrapping, labeling, dating food items prepared for patients, cafeteria, and/or catering according to unit standards.

Ensures proper storage and rotation of inventories in refrigerators and freezers following HACCP and department standards.

Maintains a safe and sanitary food preparation/service environment per unit standards.

Tests and evaluates new recipes, Adjusts work hours to early or late to prepare needed Cafeteria or Catering products.

Must be able to perform the professional, clinical and or technical competencies of the assigned unit or department.

These statements are intended to describe the essential functions of the job and are not intended to be an exhaustive list of all responsibilities.

Skills and duties may vary dependent upon your department or unit.

Other duties may be assigned as required.

Required Education and Experience Some experience as a cook in a restaurant, institutional or large volume feeding.

Preferred Education and Experience High School Graduate or GED.

1 or more years of experience as a cook in a restaurant, institutional or large volume feeding.

Knowledge Requirements Basic reading, writing and simple mathematics.

Time Type: Full time Job Requisition ID: R-40648 Important information for you to know as you apply: The health system is an equal employment opportunity employer.

Qualified applicants are considered for employment without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, ancestry, age, disability, veteran status, genetic information, or any other legally-protected status.

See also Diversity, Equity & Inclusion .

The health system provides reasonable accommodations to qualified individuals with disabilities.

If you need to request reasonable accommodations for your disability as you navigate the recruitment process, please let our recruiters know by requesting an Accommodation Request form using this link .

Employment with the health system is contingent upon, among other things, agreeing to the health-system-dispute-resolution-program.pdf and signing the agreement to the DRP.

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Sous Chef - Fine Dining French Restaurant

Salary: $70,000 to $85,000

We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team.

This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail.

What You’ll Be Doing

• Supporting the Executive Chef in daily kitchen operations
• Leading service and ensuring consistency, quality, and presentation
• Training, mentoring, and developing the BOH team
• Upholding high standards in food safety, cleanliness, and organization
• Assisting with menu development, costing, and ordering
• Maintaining smooth execution in a high-expectation, service-driven environment

What We’re Looking For

• Proven experience in fine dining kitchens (required)
• Strong background in French cuisine or similar European styles
• Solid foundation in classical techniques and attention to detail
• Experience leading teams during service in a structured kitchen
• Passion for quality ingredients, plating, and guest experience
• Calm, composed, and organized under pressure