Caesar Salad Jobs in Usa
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Salinas, CA – Seeking Inpatient Psychiatric Medical Director
Join the Physician Partnership Where You Can Increase Your Impact
Vituity’s ownership model provides autonomy, local control, and a national system of support, so you can focus your attention where you want it to be – on your patients.
Join the Vituity Team. Vituity is a 100% physician-owned partnership and is led by frontline physicians that are all equitable owners. As an equal and valued partner from day one, our ownership model provides you with financial transparency, a comprehensive benefits package including profit distribution, and multiple career development opportunities. Our leadership understands what your practice needs to thrive and gives you autonomy and local control so you can provide care when, where, and how your patients need it. You are backed by a best-in-class corporate healthcare team and supported by the broad peer-level expertise of 6,000 Vituity clinicians. At Vituity we’ve cultivated an environment where passion thrives, and success comes through shared purpose. We were founded in a culture that values team accomplishments more than individual achievements, an approach we call “culture of brilliance.” Together, we leverage our strengths and experiences to make a positive impact in our local communities. We foster this through shared goals and helping our colleagues succeed, and we also understand the importance of recognition, taking the time to show appreciation and gratitude for a job well done.
Vituity Locations: Vituity has opportunities at 890 practices across the country, serving 14.5 million patients a year. With Vituity, if you ever need to move, you can take your job with you.
The Opportunity
- Communicate and champion Vituity’s purpose, mission, vision, values, culture of brilliance, and strategy, ensuring widespread understanding and alignment.
- Assure compliance with all Vituity requirements and policies and communicate those requirements to all Vituity providers.
- Monitor current and future healthcare and economic trends. Assess their potential impact on the practice and local geographic region.
- Strategize and execute a comprehensive annual practice management plan that sets clear goals and objectives, continuously surpassing expectations and delivering value to patients, clients, providers, and the local community.
- Spearhead the local site's administrative management team, meticulously selecting team members and aligning their responsibilities to drive the achievement of practice goals.
- Demonstrate unwavering mastery of Vituity policies and fiduciary obligations, ensuring strict adherence from all providers.
- Exemplify Vituity's Partnership Principles by fostering open communication and transparent decision-making, such as conducting annual reviews of administrative stipends and scheduling preferences.
- Demonstrate a comprehensive understanding of hospital expectations and rigorously uphold compliance with all contract terms.
- Monitor operational and quality metrics and implement Vituity initiatives and operational programs to continually improve performance.
- Continuously assess and improve operational processes, leveraging technology and best practices to streamline workflows and increase efficiency.
- Monitor site financial performance and identify and create new areas for growth and revenue.
- Develop an expertise and understanding of the yearly budget, financial performance measures and monitoring systems, and billing and reimbursement issues / systems.
- Improve patient census and billing practice statistics to optimize reimbursement for the practice.
- Maintain awareness and interactions with payers such as significant IPA’s, Medical Groups, Foundations, ACO’s associated with the hospital / health system.
- Execute efficient recruitment, onboarding, and training processes for new providers, ensuring the practice is staffed with highly qualified professionals.
- Provide learning and development opportunities and mentoring to providers and staff to enhance their clinical acumen, leadership skills and overall professional growth.
- Evaluate the performance of physicians and PA / NPs in compliance with Vituity policies and guidelines.
- Monitor physician competencies with progressive improvement using appropriate metrics. Counsel, suspend, or remove staff from the schedule as necessary in compliance with Vituity polices / guidelines.
- Actively participate in contract negotiations in conjunction with the Regional Director.
- Develop, foster, and maintain productive and collaborative working relationships with hospital leadership, nursing staff and other healthcare team members.
- Ensure practice is appropriately represented and demonstrates their value through leadership roles (as applicable) and/or participation with hospital management, medical staff leadership, Medical Executive, Medical Staff and other hospital committees, and within the local community.
Required Experience and Competencies
- Licensed physician as a Medical Doctor (M.D.) or Doctor of Osteopathic Medicine (D.O.) degree from an accredited medical school and completion of residency through an accredited residency program required.
- Maintain membership and privileges on Hospital’s medical staff and comply with and abide by the bylaws, rules and regulations, and the policies and procedures of Hospital’s medical staff where services are being provided required.
- Physician Partnership status required.
- Five (5) years or more experience in a leadership role required.
- Verbal and written communication skills.
- Superior clinical skills.
- Interpersonal and leadership skills.
- Ability to motivate a team.
- Project Management.
- Effectively collaborate with diverse individuals and multiple locations.
- Relationship building.
- Technical skills.
- Strong accounting and finance understanding.
The Practice
Natividad Medical Center – Salinas, California
- Level II Trauma Center and County Hospital.
- 172-bed hospital with an 18-bed Emergency Department.
- 3-4 patients per hour with a 30% admit rate.
- Large Hispanic patient population.
The Community
- Salinas, California, known as the "Salad Bowl of the World," is a vibrant city steeped in agricultural heritage and cultural richness.
- As the birthplace of Nobel Prize-winning author John Steinbeck, it celebrates its literary history with the National Steinbeck Center, a must-visit for fans of his work.
- Surrounded by fertile farmland, Salinas offers fresh produce markets and farm-to-table dining experiences.
- Outdoor enthusiasts enjoy the beauty of Pinnacles National Park or the scenic trails along the nearby Monterey Bay coastline.
- Salinas boasts a mild Mediterranean climate, with cool, foggy mornings and sunny afternoons, perfect for year-round activities.
- Its central location provides easy access to Carmel, Big Sur, and Santa Cruz, making it an ideal base for exploration.
Benefits & Beyond*
Vituity cares about the whole you. With our comprehensive compensation and benefits package, we are mindful of what matters most, and support your needs of today and your plans for the future.
- Superior Health Plan Options
- Dental, Vision, HSA, life and AD&D coverage, and more
- Partnership models allows a K-1 status pay structure, allowing high tax deductions
- Extraordinary 401K Plan with high tax reduction and faster balance growth
- Eligible to receive an Annual Profit Distribution/yearly cash bonus
- EAP and travel assistance included
- Student loan refinancing discounts
- Purpose-driven culture focused on improving the lives of our patients, communities, and employees
We are unified around the common purpose of transforming healthcare to improve lives and we believe everyone has a role to play in that. When we work together across sites and specialties as an integrated healthcare team, we exceed the expectations of our patients and the hospitals and clinics we work in. If you are looking to make a difference, from clinical to corporate, Vituity is the place to do it. Come grow with us.
Vituity does not discriminate against any person on the basis of race, creed, color, religion, gender, sexual orientation, gender identity/expression, national origin, disability, age, genetic information (including family medical history), veteran status, marital status, pregnancy or related condition, or any other basis protected by law. Vituity is committed to complying with all applicable national, state and local laws pertaining to nondiscrimination and equal opportunity.
*Visa status applicants benefits vary. Please speak to a recruiter for more details.
Applicants only. No agencies please.
Job Description
Overview:
The AGM is responsible for managing the entire kitchen's production staff, ensuring overall compliance with food production and menu specifications associated with O'Neill's orders, and maintaining all equipment. The kitchen manager is the second in charge behind the culinary director, additionally, the AGM will directly train, develop, and coach all cooks. The AGM will be on-site supervisor and leader, a creative agent of solution-oriented actions in situations that require immediate action. The AGM will make
decisions as the coordinator of team efficiency, productivity, scheduling/adjustments, documentation, vendor ordering, and directly managing food safety and HACCP compliance, following company procedures related to the health department, customer satisfaction, safety, and cost. The AGM will ensure that all team members are dressed in O'Neill's uniforms, practice O'Neill's food safety standards, work together in a professional and coordinated manner, communicate in real-time, answer phones as needed,
and produce world-class cuisine and presentations, quality, and service internally and externally. The AGM will be responsible for culinary performance, product specification, and accuracy, which they will report to the Culinary Director. The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide the utmost customer service and timely responses to clients.
Extended Training:
The AGM's primary responsibility is to dynamically manage the kitchen staff through clear direction, communication, and training/coaching to maximize productivity and quality of work. In addition, the AGM will organize and orchestrate kitchen staff and operations to achieve exceptional cuisine to exact specifications and maximum profitability while maintaining O'Neill's Quality, Guest Service & Performance Standards.
The AGM will assist in scheduling, directing, overseeing, and developing all kitchen staff, including disciplinary actions and performance reviews, as needed. The AGM implements and trains all staff on Food Safety and driver Safety, oversees/purchases food, establishes production levels and inventory controls through approved documentation tools, manages/controls food cost issues and provides solutions.
Under the direction of the GM, the AGM's primary responsibility is to uphold production efficiency, assign production lists, monitor and audit the quality of artistic displays, spec trays, quality salads, sandwiches, canapés, desserts, and sauces - and all hot and cold food preparation, which the Chef directs.
The AGM is one of the leading culinary professionals in O'Neill's kitchen and will dress professionally and conduct himself or herself professionally with fellow team members, external customers, and peers.
The AGM is responsible for working with the Chefs and Expo team to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, labeling and overall compliance with MENU specifications associated with all O'Neill's client orders. *The AGM is responsible for verifying that food quality and specifications match the kitchen-issued specifications.
Maintains a safe, orderly, and sanitized kitchen by setting up quart-sanitizer stations, monitoring and journaling temperature logs, and using gloves, food safety tools, and best practices when cooking and working in the kitchen.
Further responsibilities may include all purchasing requests and standards, verifying that purchased ingredients are of the required specification and ensuring that routine equipment cleaning and maintenance are carried out in their department.
When called upon, the AGM will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations.
The AGM must maintain ServSafe
The AGM answers kitchen phones as needed and maintains food safety certification at all times and Allergen Training.
The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide utmost customer service and timely responses to clients.
The AGM will work as a team leader at all times when on duty and communicate with administrative team, local operations, and the company call center as required or needed.
The AGM is responsible for coordinating guest service communication and administrative duties within the AGM operations for O'Neill, consistent with company policy and procedures, resulting in outstanding guest service and client loyalty.
The AGM will be responsible for providing an active and engaged level of personalized guest service and communication, as well as administration support while exhibiting a high level of security with the information provided by the client and adhering to all details.
Contribute to all functions and operations of their respective Operations teams.
Answer phones locally and take client calls as required to enhance service and client communications.
Work on assigned e-mails & client assignments that are coordinated by management.
Ensure any orders in the kitchen processes are updated, accurate, and coded properly.
Manage logging of receipts, pricing, revision updates, shopping, invoice entries, and payroll paperwork.
Process Event solutions using company-issued SOPS and resolution steps in management support.
Making sure that orders are received includes the necessary steps to confirm the order and accurately finalize the order, i.e.
Communicate all issues required to be passed down to management at the beginning and end of the shift using our KAT Program and Manifest Systems.
All other duties as assigned by the GM and Directors.
Responsibilities:
The AGM is responsible for adhering to and supervising the following:
Uniform and appearance standards
Answering answer emails when asked and while on duty.
Overall communication with clients when asked or while on duty.
Time MGMT of staff and operation.
Multitasking and efficient productivity
Project MGMT
Carry out decisions that affect labor and food cost control output to our satisfaction.
Mentoring and teaching
Adhering to sanitation standards and cleaning schedules
Adhering to dish pit standards and systems
Assisting in the communication of inventory levels
Adhering to vehicle maintenance programs
Adhering to ALL company SOPs
Measures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (which are established biannually), just before the new Fiscal Year starts & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and O'Neill's Exceptional Service Goals:
Company Vision, Mission & Purpose
* Work Hard, Be Humble
* Prioritize Integrity & Accountability
* Live Every Day in a Guest Service-Centric Spirit
* Provide Clear & Inspiring Communication
* Commitment to World Class Teamwork & Performance
Knowledge, Experience, and Skill Requirements:
Culinary degree or equivalent in a kitchen environment within the catering or fine dining establishment required
Strong experience in ordering, inventory, setting up par levels, recipe selection, culinary preparation, and knife skills are necessary. Other required expertise includes food and equipment safety and a strong knowledge of food production.
Individuals must possess excellent verbal and written communication skills and be proficient in email, Internet use, and basic office software programs.
Must have demonstrated ability to manage and maintain customer accounts and attention to detail.
Current ServSafe Food Handling Certificate Required or must be obtained within 7 days of hire.
A demonstrated ability to take orders and follow through, as well as to work well with others in a team-driven, fast-paced environment, is essential.
Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
Prior hospitality/food Production, Cooking & Managing experience preferred.
Must have an excellent driving record and pass an FAA on-ramp security clearance and a pre-employment drug and alcohol screening.
Must be able to read a P&L.
Must understand culinary costs.
Min. 2 years of kitchen management experience.
OPERATIONAL DEMANDS:
The demands described here must be met by an employee to perform the essential function of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
A flexible work schedule is required, including weekends and holidays, and frequent travel availability is a must. The candidate must be able to travel in accordance with O'Neill's current travel policy.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multilingual is preferred.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out written, oral, or diagram instructions.
The physical demands described here must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee must frequently use hands to handle, reach, and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
- 20/hr W 2 Applied Experience – Demonstrates applied understanding by generalizing conceptual knowledge to determine ways to solve routine problems and situations.
Proficient in basic skills and occasionally requires assistance in advanced functionality; understands business unit’s technical and/or business processes; possesses intermediate troubleshooting skills.
Hours Monday
- Friday 6:00am
- 2:30pm Standard Responsibilities 1.
High-level understanding and application of Food Service fundamentals, including sanitation, procurement, product rotation, menu planning, customer service, knife skills, and hygiene.
2.
Lead responsibilities for all catering needs, soup preparations and entree offerings.
Responsible for preparation of convenience items and all salad bar preparations.
3.
Line cooking responsibilities in a fast-paced environment; including set-up, preparing foods to order specifications and thorough end of shift cleaning to include equipment and operational areas and safe food storage.
4.
Frequently demonstrates a sense of urgency for reaching goals and meeting deadlines.
5.
Provides advanced application of kitchen etiquette to operate in a safe and productive manner.
6.
Proactively supports leadership and coworkers by Initiating, designing, and executing process improvements.
Continuously develops and improves practices and procedures.
7.
Organizing and ensuring punctuality of all caterings including sometimes working with customers on menu design and logistics of caterings.
Promotes sense of urgency in the team for reaching goals and meeting deadlines.
8.
Independently manages multiple daily tasks and projects or processes simultaneously.
9.
Assistance with the daily setup and operation of grill station.
10.
Advanced knowledge of purposes and functions of Food Service ordering application with daily utilization of the program as well as intermediate communication with customers on proper utilization and functionality.
11.
Assisting in Invoice Processing for payment.
12.
Provides strong level of customer service and engagement for internal business units and other resources.
Provides sound service and responsiveness to customers.
Exhibits active involvement with leadership and team.
13.
Continuously recommends and implements solutions to issues and assignments.
14.
Actively seek formal and informal learning opportunities to better understand procedures and industry trends (based on proficiency level above).
Independently identifies training opportunities to align development goals with career aspirations.
15.
Consistently contribute to solutions by taking initiative to develop alternatives and recommendations, recognizing the need for consistent standards, processes, procedures and increasing efficiency.
16.
Frequently provides advice, education, and encouragement to others.
17.
Backup to placing weekly orders with vendors for procurement of inventory for entire operation.
18.
Weekly cafeteria and catering menu planning with inventory management.
Standard Qualifications 19.
Minimum of 6 years relevant work experience.
20.
Sound knowledge of Microsoft Office tools, including Excel, PowerPoint, Word and other business-unit specific applications.
21.
Deliver quality, accurate work within established deadlines.
22.
Written and verbal communication skills.
23.
Time management skills.
24.
Exercise independent judgment on projects and assignments.
25.
Manager level ServSafe Certified or become certified within six months of hiring.
26.
Able to physically perform tasks involving bending, stooping, lifting up to 50 pounds, and walking and standing for extended periods of time.
27.
High school diploma or GED required.
Culinary or other related degree preferred.
28.
Able to work as part of a team.
Location: Cub Foods Chaska
Reports to: Deli Manager
Classification: Part Time Union
Rate of Pay: Progressive scale up to $18.00 / hour, based on experience
Hours: Sunday – Saturday, varied hours, must be available evenings
Jerry's work perks:
Store DiscountEmployee Assistance ProgramsFlexible SchedulePossibility of earning an additional $3.00 / hour if you have open availability.Individuals applying for this position should be willing to:
Make lasting connections with our customersPrepare deli products including a variety of meats and cheeses (you may have to handle pork)Fill and rotate cases and display (may be some heavy lifting-up to 50lbs)Help maintain a clean and sanitary storeWork with the team on all tasks necessary to have an awesome departmentBe a part of a dedicated team that enjoys their job, arrives promptly for shifts, and works as scheduledJerry's may give preference to an individual who:
Is friendly and outgoing and promotes customer service for the entire teamKnows about meats, cheeses, salads and good foodAttended Food Safety trainingIs motivated to grow their career and continue learningGROW with Jerry's
Gain new lifelong skills in customer service
Enjoy a Rewarding work environment with a diverse group of coworkers
Experience Opportunities for career advancement
Maintain a flexible Work schedule
Position functions and job responsibilities may vary by store location.
FREQUENT:
Physical:
lifting/carrying to 50 lbs., pushing/pulling 500 to 1500 poundswalking, reaching, standing, stooping/bending, squattingEquipment Operation:
scanner, register, scale, check approval machine, coupon machine, and intercompallet jack, highboy cart, box cutter, tongs, steamer, slicer, wrapper, knives, roaster, chicken fryer, chicken hot case, pizza oven, coffee pot, cleaning utensilsMental:
judgment/decision making, social skills/verbal interaction, memorization, reading, writing, mathEnvironmental:
exposure to hot and cold temperatures, hot equipment and cooking oilOCCASIONAL:
Physical:
lifting/carrying over 50 lbs., crawling**FREQUENT: 15% of the work shift or at least ten repetitions per work shift.
**OCCASIONAL: Approximately less than 15% of the work shift or fewer than 10 repetitions per work shift
Do you hunger for more? Potbelly Sandwich Shop is looking for friendly and outgoing people who enjoy working in a fast-paced, friendly environment. We are where good vibes and great careers are a way of life! What started as a small antique store in 1977 has become a nationally recognized neighborhood sandwich shop with over 400 locations across the United States. But toasty sandwiches are only as good as the people behind them. And yeah, we've got the best. Ready to join our growing Potbelly Nation?
Looking for work that fits your daytime schedule? We are hiring Potbelly Team Members specifically for day shifts between 8am-4pm. You don't need to be available the entire time, but you must have availability within this window.
A Potbelly Associate’s job is to help our customers enjoy lunch again. Since they are the primary point of customer contact, it is up to them to provide our customers an excellent experience by providing fast, friendly and efficient service and by delivering a quality and consistent product every time, in a clean and inviting environment.
What’s In It For You**:
- Competitive pay!
- Medical, Dental & Vision Insurance
- Domestic Partnership Benefits
- Paid Parental Leave
- FSA and HSA with Employer Contribution
- Commuter Benefit Program
- Retirement Savings 401(k) with company match
- Employee Assistance Program
- Paid Time Off
- Discount Program
- Flexible Work Schedule
- Career growth opportunities
**If hired, you must meet and maintain all eligibility requirements to qualify**
What you bring to the table:
- You want to delight customers with great food and good vibes
- You are friendly and customer service oriented
- You have strong written and verbal communication skills
- You can handle the heat of the kitchen – knife skills are a plus!
- You love working in a fast-paced environment
- You’re a team player
- You enjoy higher levels of noise from music, customer and employee traffic
- You can manage potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
- You're able to stand/walk a minimum of 3 hours or as needed
- you are at least 16 years of age
- You’re able to lift up to 10 pounds frequently and up to 50 pounds occasionally
- Illinois Applicants - all IL employees are required to become food safety certified within 30 days of employment.
Job Duties and Functions
- Work multiple stations (load, dress, shakes, cash, prep, front) as directed by a Shift Leader or Manager.
- Comply with health and safety standards for food, cleanliness and safety
- Restock food line, chips and cooler
- Prepare quality finished products (sandwiches, salads, soups, cookies, ice cream, etc.) efficiently
- If 18 or older, use of the automatic slicer to prep food items
- Clean tables, counters, floors, bathrooms, kitchen and utensils; take out trash
- Operate cash register: handle, balance and follow all cash handling procedures
- Effectively handle customer complaints/issues
- Takes delivery/catering/pickup orders over the phone
- Others duties as assigned
*Potbelly cannot make guarantees about tip earnings*
At Potbelly, we are committed to creating a welcoming and respectful environment where individuals are valued for their unique perspectives, backgrounds, and strengths. We believe that inclusion, collaboration, and mutual respect enhance the way we serve our customers and work together as a team. All employment decisions are based on qualifications, merit, and business need.
We’re an equal opportunity employer. Each applicant will be considered for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity, national origin, veteran status, or any other basis protected by applicable federal, state or local law.
Application Deadline: Applications must be submitted by [3/23/2026] to be considered for this position. The posting may close earlier if a suitable candidate is selected before the deadline.
#strainis
Our customers choose Wegmans for the helpful people in our stores, help with delicious meals, and the freshest ingredients. As a member of our Restaurant Foods team, you are at the heart of helping people make great meals easy. In this role, you may work in a variety of positions within departments such as Pizza, Sub Shop, Sushi, Salads, Asian Foods, Market Cafe and more. You'll be part of a dynamic, fast-moving team and have the opportunity to make a difference in our customers' shopping experience every day. Through your enthusiasm and passion for food, you'll help create the warm, upbeat atmosphere our customers enjoy while helping serve the delicious food they love.
What You'll Do
- Build relationships with customers and provide incredible service by addressing their needs in a timely and effective manner
- Cut, prepare, and serve a variety of hot and cold foods to customers
- Prepare, package and assemble meals
- Help to maximize sales potential by using effective and proper procedures for food preparation, storing, rotating, stocking, and merchandising prepared items
At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans.
Comprehensive benefits*
- Paid time off (PTO) to help you balance your personal and work life
- Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday
- Health care benefits that provide a high level of coverage at a low cost to you
- Retirement plan with a 401(k) match
- A generous scholarship program to help employees meet their educational goals
- LiveWell Employee & Family program to support your emotional, work-life and financial wellness
Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference.
*Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
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At Wegmans, we've always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans.
Comprehensive benefits*
- Paid time off (PTO) to help you balance your personal and work life
- Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday
- Health care benefits that provide a high level of coverage at a low cost to you
- Retirement plan with a 401(k) match
- A generous scholarship program to help employees meet their educational goals
- LiveWell Employee & Family program to support your emotional, work-life and financial wellness
Our employees have put us high on Fortune 100 Best Companies to Work For list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference.
*Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
Location: Cub Foods Chaska
Reports to: Deli Manager
Classification: Part Time Union
Rate of Pay: Progressive scale up to $18.00 / hour, based on experience
Hours: Sunday – Saturday, varied hours, must be available evenings
Jerry's work perks:
Store DiscountEmployee Assistance ProgramsFlexible SchedulePossibility of earning an additional $3.00 / hour if you have open availability.Individuals applying for this position should be willing to:
Make lasting connections with our customersPrepare deli products including a variety of meats and cheeses (you may have to handle pork)Fill and rotate cases and display (may be some heavy lifting-up to 50lbs)Help maintain a clean and sanitary storeWork with the team on all tasks necessary to have an awesome departmentBe a part of a dedicated team that enjoys their job, arrives promptly for shifts, and works as scheduledJerry's may give preference to an individual who:
Is friendly and outgoing and promotes customer service for the entire teamKnows about meats, cheeses, salads and good foodAttended Food Safety trainingIs motivated to grow their career and continue learningGROW with Jerry's
Gain new lifelong skills in customer service
Enjoy a Rewarding work environment with a diverse group of coworkers
Experience Opportunities for career advancement
Maintain a flexible Work schedule
Position functions and job responsibilities may vary by store location.
FREQUENT:
Physical:
lifting/carrying to 50 lbs., pushing/pulling 500 to 1500 poundswalking, reaching, standing, stooping/bending, squattingEquipment Operation:
scanner, register, scale, check approval machine, coupon machine, and intercompallet jack, highboy cart, box cutter, tongs, steamer, slicer, wrapper, knives, roaster, chicken fryer, chicken hot case, pizza oven, coffee pot, cleaning utensilsMental:
judgment/decision making, social skills/verbal interaction, memorization, reading, writing, mathEnvironmental:
exposure to hot and cold temperatures, hot equipment and cooking oilOCCASIONAL:
Physical:
lifting/carrying over 50 lbs., crawling**FREQUENT: 15% of the work shift or at least ten repetitions per work shift.
**OCCASIONAL: Approximately less than 15% of the work shift or fewer than 10 repetitions per work shift
Job Summary:
The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.
Key Responsibilities:
• Leadership and Supervision:
• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.
• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.
• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.
• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.
• Menu Planning and Execution:
• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.
• Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.
• Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.
• Event and Catering Management:
• Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.
• Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.
• Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.
• Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.
• Kitchen Cleanliness and Stewarding Oversight:
• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.
• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.
• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.
• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.
• Inventory and Cost Management:
• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.
• Monitor food costs and portion control to maximize profitability while maintaining quality.
• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.
Qualifications:
• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.
• Proven experience in a supervisory or managerial role within a culinary environment.
• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.
• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.
• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.
Skills:
• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.
• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.
• Creativity in menu development, food presentation, and culinary techniques.
• Proficient in inventory management, food cost control, and budget adherence.
• Excellent communication skills for liaising with event planners, clients, and staff.
Your Dream Job Awaits – Travel, Growth, and Sundays Off!
We're growing and need top talent across the country!
Imagine a job where you get a yearly international trip for two, a set schedule with no Sundays, early mornings, or late nights, and a competitive bonus plan averaging $15-20k. Sounds too good to be true? At Café Zupas, we believe in rewarding our team with once-in-a-lifetime experiences—whether it’s Paris, London, South Africa, Italy, or Greece, our annual trips celebrate your success in style!
Why Café Zupas?
We’re not your average restaurant. We serve house-made, globally inspired soups, salads, sandwiches, and desserts—all prepared fresh daily in our modern, next-generation kitchens. Our team is the heart of our success, which is why we make every decision with our people in mind.
Here’s what makes Café Zupas the best place to grow your career:
Growing Brand – More locations mean more opportunities for you!
Defined Career Path – Ongoing training and leadership development.
Work-Life Balance – Set schedule with two guaranteed days off.
Annual International Trip – A bucket-list experience every year.
Full Benefits Package – Including 401(k), PTO, health, dental, and vision insurance.
Real Food, Real Ingredients – No grease, grills, or fryers.
Free Meals – Enjoy our fresh, delicious food every shift.
Positive & Fun Culture – We thrive on teamwork, gratitude, and energy.
Clear Expectations – No guesswork, just success.
Your Role as a General Manager (Operating Partner)
As a leader in our restaurant, you’ll:
- Oversee day-to-day operations, ensuring an outstanding guest experience.
- Mentor and develop your team with daily coaching and feedback.
- Implement Café Zupas’ unique service and leadership behaviors.
- Foster a culture of positivity, gratitude, and teamwork.
- Build authentic guest relationships and deliver exceptional hospitality.
- Lead organized, happy, and high-energy shifts.
- Collaborate with District Mentors to drive company-wide initiatives.
What We’re Looking For
We need a leader who is:
Experienced – 2-5 years of restaurant leadership (Fast Casual preferred).
Available – A set five-day schedule with no Sundays.
Passionate – Loves mentoring, growing a team, and delivering excellence.
Detail-Oriented & Self-Motivated – Always striving for improvement.
Energetic & Positive – Thrives in a fast-paced, high-energy environment.
Adaptable – Open to new processes and continuous learning.
Join the Adventure!
Since opening our first location in 2004, Café Zupas has grown to 80+ kitchens across 8 states—and we’re still expanding! If you’re looking for a career filled with growth, travel, and a great team environment, this is your chance.
Apply today and start your journey with Café Zupas!
Café Zupas is an Equal Opportunity Employer. Employment may be contingent upon successful completion of a background check, including reference verification.
Great opportunity Just outside of Music City- Nashville TN!
Lead Innovation. Inspire Culinary Excellence. Create a Legacy.
Join SAVOR at The Harpeth Hotel as an Executive Chef and help shape the future of food. You'll lead dynamic kitchen teams, bring creativity to life through bold menus, and mentor the next generation of culinary leaders. This is your platform to do something legendary.
Oversee the teams at 1799, McGavocks, and banquets.
At 1799, every plate and pour tells a story. Rooted in Franklin’s historic charm and Southern heritage, our kitchen celebrates craftsmanship — sourcing with purpose, cooking with precision, and presenting dishes that balance comfort and creativity.
Our chefs honor the seasons with locally inspired menus, while the bar showcases more than 250 whiskeys and handcrafted cocktails that reflect the same thoughtful artistry. Warm, elegant, and alive with conversation, 1799 is where genuine hospitality meets modern Southern style.
Working here means moving fast, thinking creatively, and taking pride in every detail — from the first greeting to the final garnish. It’s a team of passionate professionals who bring energy, heart, and craft to everything they do.
McGavock’s is Franklin’s go-to spot for fresh bagels, great coffee, easy all-day breakfast and classic lunch.
Our team keeps things moving — making lattes, building sandwiches, plating salads, and serving guests with a smile. We focus on friendly, efficient service and consistent quality in everything we do.
POSITION PROFILE
Oversee all kitchen operations, managing staff, creating menus, and controlling the budget. Key duties involve ensuring food quality and safety, managing inventory and food costs, hiring and training staff, and maintaining kitchen standards. This role requires strong leadership, creativity, and business acumen to manage the culinary vision and daily operations of a kitchen
ESSENTIAL RESPONSIBILTIES
- Kitchen Management: Oversee all aspects of kitchen operations, enforce food safety and sanitation standards, and maintain a clean and organized environment.
- Menu and Culinary Development: Design menus and create new dishes, ensuring quality and consistency in presentation and taste. Stay updated on culinary trends to innovate the menu.
- Staff Management: Hire, train, schedule, and manage all kitchen staff, including line cooks, sous chefs, and assistants. Foster a positive and productive work environment.
- Financial Management: Manage the kitchen budget, control food costs, oversee inventory, and place orders for food and supplies.
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES
- Leadership: Strong leadership and communication skills to manage and motivate staff.
- Creativity: Culinary innovation and creativity in menu planning and dish development.
- Business Acumen: Strong organizational and time management skills, with knowledge of budgeting and cost control.
- Technical Skills: Proficiency in food safety and sanitation regulations. Experience in food preparation is still often required, even for a managerial role.
- Experience: Proven experience in kitchen management and culinary arts is essential.
BENEFITS
- Excellent salary 110-115k with quarterly bonus
- Relocation assistance
- Medical, dental, vision, life insurance
- 401k with company match
