Eurest Cafe Menu Jobs in Usa

Voted one of the Best Places to Work in the North Bay for the second consecutive year, Graton Resort & Casino offers exciting career opportunities within multiple departments and its leaders support continual career development and advancement.

The Restaurant Chef responsibilities include overseeing the culinary operations of a designated restaurant outlet. This position is primarily responsible for planning, organizing, directing and supervising the work of Team Members in a restaurant kitchen environment, and all culinary related tasks. The Restaurant Chef works in conjunction with the Restaurant General Manager to uphold quality standards, maintain consistency and ensure timely execution across all meal periods. Key responsibilities include developing new menus, preparing, testing, tasting and controlling new menu items, as well as following established recipes provided by Food Operations leadership and/or restaurant brand partners. The Restaurant Chef maintains updated and accurate recipes and cost of all dishes.

Required Qualifications:

• Minimum of five (5) years of culinary experience in related fields.
• At least two (2) years of experience in a high-volume and/or fine dining environment.
• Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
• Ability to work in all aspects of kitchen operations, including high-volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production.
• Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms.
• Strong ability to manage time effectively and work independently with minimal supervision.
• Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
• Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high pressure or challenging situations.
• Must be able to obtain a gaming license from the Graton Gaming Commission during the preemployment hiring process. Must possess or obtain a California Food Handler Certification

Graton provides complimentary healthcare for qualifying team members, 401k matching and myriad discounts at local North Bay businesses.

• Acts as lead employee for event, working to ensure all guest needs are met and event plan is successfully completed.
• Review guest count and menu by referring to the Banquet Event Order Form (BEO form)
• Sets tables according to the BEO form
• Maintains overall professional appearance of the banquet area, set up of various buffets and food stations
• Responsible for observing Casino standard of service for: coffee breaks, meetings, breakfast, lunch, dinner set up, receptions and buffets
• May present, open and pour wine when serving guests
• Attends staff meetings and training sessions, as required, to increase performance and knowledge
• Stores and maintains all equipment in proper fashion
• Ensures guest satisfaction at the banquets and events.
• Must be able to speak, read, write, and understand English.
• Ability to be self directed and make decisions.
• Must be able to stand and exert fast paced mobility for period of up to four hours in length.
• Adhere to all company policies as defined by the Employee Handbook.
• Maintain a professional appearance at all times, clean and well groomed per standard.
• Answer questions and relate requests/complaints to supervisor/manager.
• May present, open and pour wine when serving guests.
• Assists supervisor/manager as needed with tasks associated with events.
• Must be able to stand and exert fast paced mobility for several hours.
• Performs all relative miscellaneous duties as directed by supervisor/manager.
  
  

• High School graduate or equivalent.
• Communicating with back of the house and front of the house personnel to provide a banquet/dining experience that meets or exceeds guest’s expectations.
• Observes diners to ensure that guests are satisfied with the food and service.
• Must be able to perform simple mathematical calculations.
  
  

Lish ( ) is a fast growing Seattle startup that partners with chefs and restaurants to deliver high-quality curated catering to thousands of hungry office employees everyday. We provide unmatched menu variety and top-notch service, backed by technology that uniquely makes our scale and level of service possible. We’re a group of entrepreneurs, engineers, foodies, parents, coffee drinkers and creators with the mission of building a way to connect people to talented local chefs who care about great food.

Partners of Lish are independent artisans and restaurant owners passionate about crafting locally-sourced, scratch-made meals with fresh ingredients. Each chef tells their unique story through their food, bringing a variety of authentic cuisines and styles to our menus.

Our AM Delivery Support Specialist position (5:30am-1:30pm) is an exciting role at Lish that will be working directly with all the users of our platform - clients, chefs, and our delivery and onsite operation team - all of whom are our customers. 

You’ll be responsible for facilitating the successful execution of daily meal deliveries through creative problem solving and critical thinking. You will be working in collaboration with various departments and developing professional work experience at a fast growing startup. 

As a member of the team, you will develop relationships with and take initiative to improve experiences for all our customers. You will be expected to drive initiatives through data: creating reports, interpreting, analyzing, and reporting on customer data points. 

This position is full-time and you will report to the COO at our office in Seattle. 

Key Responsibilities 

• Respond to inbound requests from clients, vendors, and operations team members in a timely, caring, and professional fashion through phone, SMS, internal messaging, and a ticketing tool (Zendesk), helping all Lish teams to build positive relationships with our customers. 
• Monitor and troubleshoot meal deliveries by anticipating problems, effectively communicating to clients, chefs, and delivery personnel, and finding creative solutions that lower negative client impact.  
• Document key delivery metrics such as on-time performance, food quality issues, and client location challenges. Ensure all pertinent information is accurately relayed to the appropriate internal stakeholders. Escalate issues that are unresolved and communicate effectively with other teams to ensure timely resolution. 
• Collaborate with Customer Success/Operations in weekly meetings to develop and implement appropriate procedures for common client requests and issues, and work with them to meet SLAs and performance goals in customer retention, customer satisfaction, timeliness and accuracy. 
• Partner with fellow delivery support team members to ensure accurate and timely menu planning for Tier 4 clients.
• Compile weekly reports on operational issues, delivery timeliness, and client metrics, and present findings to relevant groups during team meetings.

About You

You balance professionalism with expediency and stay calm and effective in high-pressure, fast-paced environments where priorities shift quickly. Guided by our core values—especially Customer Obsession—you are a reliable, detail-oriented team player and a clear communicator, who can confidently manage multiple workstreams based on urgency and impact. You bring strong customer support experience, a solutions-oriented mindset, and a genuine commitment to resolving issues in ways that exceed customer expectations and build long-term trust. You approach your work with curiosity and discipline, using data and meaningful metrics to inform decisions, continuously improve processes, and help the team operate more efficiently at scale.

Requirements: 

• 4+ years proven performance in a customer-facing environment 
• Exceptional verbal and written communication skills 
• Experience with a ticketing system (preferred: Zendesk) and spreadsheets (preferred: Google Sheets)
• Experience working in a collaborative and fast-paced team environment
• Demonstrated real time problem-solving skills and ability to prioritize multiple tasks based on urgency and importance
• Demonstrated outstanding attention to detail, ownership, and follow-through 
• Consistent record of achieving individual and team metrics
• Must have a valid Food Handlers Permit or will acquire one within two weeks of starting role
• Must be able to lift 40 lbs
• Vehicle and valid driver's license with insurance
• Food, catering, or delivery experience (preferred)

Benefits / Perks:

• Competitive pay
• Paid sick leave 
• Open vacation policy
• 401k with up to 2% company match
• Hybrid work environment (in office required Wednesday and Thursday)
• Work with an amazing, talented, and dedicated team
• Frequent free chef-made food!

$50,000–$55,000 annually (non-exempt, overtime eligible)

Ignite Foodservice Solutions is a leading manufacturers' representative serving Colorado, Arizona, Utah, Wyoming, Idaho, New Mexico, Montana, Oregon, Washington, Alaska, Hawaii, and El Paso, TX. We offer innovative solutions and services to the foodservice industry through our trusted manufacturing partners. Our mission is to be a valuable resource for dealers, consultants, and foodservice operators, helping them make informed decisions to achieve greater operational success. Ignite is committed to addressing the challenges foodservice operators face and ensuring their success is at the core of everything we do.

This is a full-time, on-site role for a Corporate Chef based in Denver, CO. The Corporate Chef will collaborate with the sales team and manufacturing partners to provide culinary expertise, product demonstrations, and training sessions. Responsibilities include recipe development, menu planning, and ensuring customer satisfaction through tailored foodservice solutions. The role requires engaging with clients, identifying their needs, and showcasing solutions that align with their operational goals.

• Culinary expertise, including skills in recipe development, menu planning, and preparation
• Experience in executing product demonstrations, food tastings, and customer training
• Strong communication and presentation skills to engage with clients and stakeholders
• Organizational skills for managing multiple projects and ensuring timely delivery
• Familiarity with foodservice products and equipment; experience in the foodservice industry preferred
• Ability to work collaboratively with cross-functional teams, including sales and manufacturing partners
• Willingness to travel occasionally for off-site customer visits or events
• Associate’s or Bachelor's degree in Culinary Arts or a related field is a plus

Position: Operations GM & Executive Chef

Location: Las Vegas, NV (Fully on site)

Salary: $70-$75K+ Bonus

Growing Hospitality Services provider seeks a new Chef/General Manager to join their team.

Responsibilities:

• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Visits Clients, Vendors, and offers/Performs food demonstrations at FBO’s and conferences.
• Utilize Shipday for all logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo corporate requirements.
• Must be able to demonstrate strong Managerial skills, including team building, hiring, skills training, discipline, performance reviews, cross-training and employee development.
• Supports quality and execution of catering operation, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.
• Responsible for supporting the District Manager in operational execution of all culinary events, including regional menu coordination, leads and creates plans for staff training, development, and approving payroll records.
• Supports District Manager, Payroll Department, HR, IT & Finance in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline and all related paperwork on time and accurately.
• Responsible for supporting the kitchen’s financial performance in accordance with all established quality performance standards, corporate guidelines, and budgets.
• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, HACCP/food safety & premium quality, customer
• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.
• Conduct monthly inventory for kitchen & locker products.
• Assists DM in local sales promotions, client relationship visits, communicating and recording- reporting inventory, and all local purchasing and receiving policies and procedures.
• Supports District Manager in communicating and maintaining client relationships with local client base.
• Supports District Manager in supervising local employees in compliance with the most recent company handbook and in a manner consistent with company established goals and objectives.

Qualifications

• 5+ years in hands-on culinary operations with Safe Food Handling Certificate preferred.
• 5+ years in food/Bev operations management experience overseeing staff, client engagement, inventory management, systems & process implementation.
• Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.
• Must have a base knowledge of finance and accounting principles and Department of Health Regulations.
• Must demonstrate ability to schedule and manage P&L, labor and food cost within a budget.
• Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component.
• Multi-lingual is preferred (Spanish/French).
• A flexible work schedule required, including weekends and holidays and frequent travel (approximately 10%)
• Must have valid driver’s license with clean driving history.
• All candidates will be subject to background check & drug screening.
• at point of delivery and the name of the recipient at point of delivery.
• Responsible for supporting operational directives for kitchen accuracy, office administration, personnel, local clients, facility, capital assets, government compliance and

• Is responsible for operating and maintaining an efficient and profitable (front-of-the-house) operation in all food and beverage outlets
• Delivers internal and external guest service with Boyd Style
• Staffs, schedules, evaluates, trains, develops and monitors team members
• Recommends wage increases, promotions, demotions, discipline and other employment actions for team members
• Ensures staff receives adequate guidance and resources to accomplish established objectives
• Understands department objectives, standards, guidelines and budget to achieve effective supervision of department
• Establishes and maintains training and development procedures to ensure superior guest service standards are met
• Opens and closes work area at scheduled times, ensuring full preparation for operation/function
• Ensures cleanliness and security of company assets
• Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last-minute changes are taken care of in order to ensure highest levels of customer satisfaction
• Monitors staff, directing necessary action to ensure the proper setup, schedule and delivery of service
• Responsible for ordering and maintaining inventory levels of all needed supplies.
• Ensures effective beverage operations
• Resolves guest concerns or complaints in a timely and friendly manner in order to maintain positive customer relations
• Conducts inspections to ensure a safe work environment: equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the department
• Implements and monitors department budget and other administrative processes to achieve proper management of department operations
• Increases department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste
• Develops and implements department management plans including budgets, labor schedules and systems of accountability
• Organizes restaurant operations for effective and efficient service as well as overall coordination and control
• Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service
• Ensures food servers, buspersons, and other restaurant personnel are meeting or exceeding service standards.
• Develops and implements policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines
• Creates and maintains records, reports and other documentation as required to meet company and business expectations
• Ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas
• Meets daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons
• Ensures periodic quality checks for all products and service, i.e., greeting times.
• Monitors purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget
• Monitors work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved
• Oversees and ensures all stations are properly stocked and set up
• Oversees and ensures all equipment and working conditions are well maintained
• Maintains the viability and integrity of all restaurant operations
• Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs
• Coordinates with marketing and player development to properly prepare for increased guest volume due to group functions and special events
• Performs other duties as assigned by management
  
  

• Experience in the management of catering and banquet operations
• Excellent guest relations skills
• Knowledge of wines and alcoholic beverages
• Demonstrated knowledge of table-side service
• Ability to maintain bar operations
• This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume.
• Ability to communicate effectively with guests, outside contacts and team members
• Ability to observe and direct actions of subordinates
• Ability to effectively and efficiently move around banquet and meeting rooms
• Ability to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipment
• Ability to review and comprehend all necessary documentation and programs
• Demonstrated management experience in a high-volume restaurant.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
• Must be at least 21 years of age.
  
  

• Organizing and assigning work
• Prioritizing workload and assignments to ensure orderly and efficient completion by department employees
• Directing department employees in the successful completion of assigned work
• Enforcing department and company rules
• Instructing and training department employees in the successful performance of their duties and
• Other leadership and work direction duties as assigned by Supervision.
  
  

• The Lead Cook will deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
• Responsible for learning and being familiar with all of Boyd Gaming’s room outlets, Server functions, and for being able to answer general questions regarding the property.
• The Lead Cook will anticipate the guest’s needs and respond appropriately with a sense of urgency.
• Read food orders from computer printouts and prepare food items according to established menu plans.
• The Lead Cook will wash, slice, peel and/or cut various foods to prepare for cooking or serving.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• The Lead Cook will assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
• The Lead Cook will guest interaction is a must. Must engage the guest each time they come to the buffet line. Explain product, ask question and build positive relationships with the guest.
• Coordinate and communicate on orders with dining room staff.
• The Lead Cook will assume limited charge of kitchen on respective shifts.
• Assume limited accountability of supervisors in their absence.
• The Lead Cook will receive and deliver food to the proper areas.
• Coach and direct all cooks, prep cooks and kitchen food runners to work in a productive and efficient manner.
• The Lead Cook will expedite all food orders promptly in a timely manner.
• Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• The Lead Cook will use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• The Lead Cook will complete opening, closing and other side duties as assigned by the supervisors.
• Pass all tests given including the training in order to retain the knowledge needed to be an effective server.
• The Lead Cook will maintain a well-groomed, neat and clean appearance.
• Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.
• The Lead Cook will perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
• Perform all duties as assigned by management.
  
  

• Must be at least 18 years of age.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
  
  

Company Description

Day Darmet Catering is a distinguished hospitality company located at 1068 Revere Avenue, San Francisco, California. Known for its commitment to excellence and high-quality service, the company delivers exceptional catering experiences tailored to various events and gatherings. With a strong reputation in the San Francisco area, Day Darmet Catering takes pride in crafting memorable culinary moments. The team is dedicated to innovation, customer satisfaction, and elevating the standards of the catering industry.

Role Description

This is a full-time, on-site role based in San Francisco, CA, for a Catering Cook/Chef. The Catering Cook/Chef will be responsible for food preparation, cooking, and ensuring high-quality presentation of dishes for catering events. Additional responsibilities include menu planning, maintaining kitchen cleanliness, managing food inventory, and adhering to health and safety regulations. This role requires collaboration with event staff to ensure seamless service delivery during events.

Qualifications

• Proficiency in food preparation, cooking techniques, and creative presentation
• Strong knowledge of menu planning and the ability to accommodate diverse dietary preferences
• Understanding of food safety standards, kitchen safety, and hygiene protocols
• Experience in inventory management, time management, and kitchen organization
• Excellent teamwork, communication, and adaptability skills
• Culinary school diploma or equivalent experience in catering or restaurant environments
• Ability to work efficiently in a fast-paced environment and manage multiple tasks
• Passion for culinary arts and providing exceptional service

Henrietta’s Table Head Chef

Job Summary

Step into the spotlight as Henrietta’s Table Head Chef and become the culinary rock star of the hotel! You'll be the mastermind behind every mouthwatering meal, blending creativity, quality, and consistency to deliver unforgettable dining experiences.

As the driving force of our kitchen, you'll lead the culinary team like a pro, balancing delicious innovation with smart business sense to keep the restaurant thriving. But that's not all—your personality will shine as you mingle with guests and members, turning every meal into a memorable event and becoming the face of our culinary adventures for PR and buzz-worthy moments. Ready to roll up your sleeves?

Joining The Charles Hotel surrounds you with entrepreneurial, like-minded peers an independent hotel has to offer. As an employee of The Charles Hotel, you will benefit from:

• Blue Cross Blue Shield medical insurance starting from $1.16* weekly

• Access to 401(k) and company match

• Nine annual paid holidays with an extra personal day

• Travel benefits across multiple brands

• Complimentary daily meal

• $5 discounted daily parking

• $1000 referral bonus

*Rate is subject to change.

Qualifications

High School diploma (or equivalent) and 3-5 years’ experience as a Sous Chef or 1-3 years as Chef de Cuisine in quality restaurants.

Certified Food Manager certification (or ability to obtain within 30 days); strong verbal and written communication skills; fluent in the workplace’s primary language(s).

Skilled in kitchen operations, including safe use of equipment, food preparation, menu tastings, and the ability to lift/carry up to 50 lbs.

Proficient in critical thinking, decision-making, basic math, computer tasks, and effective collaboration across leadership levels.

Responsibilities

Menu Magic: Dream up delicious dishes for every meal, from breakfast to brunch and from lunch to supper, ensuring each plate sparkles with top-notch ingredients that fit into a classic farm to table New England Restaurant. Up to date on food trends, collaborate with the Executive Chef and Sous Chefs in creating sensational seasonal menus and delicious daily and weekly specials.

Hands-On Culinary Crew Captain in an Open Kitchen: Lead, train, and inspire the kitchen team so everyone’s cooking, prepping, and serving with skill, safety, and a smile.

Guest Connection Guru: Build real relationships with locals and guests by knowing their names, preferences, and dietary quirks for a truly personal dining adventure.

Kitchen Keeper Extraordinaire: Keep the kitchen sparkling, safe, and up to snuff with health inspections, fresh ingredients, and daily equipment checks—nothing gets past you!

Business Brainiac: Balance the books, manage inventory, and keep an eagle eye on costs.

Property Details

The Charles Hotel experience reflects the eclecticism that is Cambridge. An urban oasis, The Charles offers something for everyone who is visiting the Boston area. Guests can soak in their academic surrounding by attending a lecture at Harvard, relax with a stroll along the Charles River, explore downtown Boston or dine at some of the Boston and Cambridge area's finest restaurants, including The Charles' own Henrietta's Table.

The Charles is an independent property, offering luxurious accommodations and all the comforts of home. Guest rooms combine New England décor with the latest technology. 18,000 square feet of indoor and outdoor banquet space merge to offer an array of options for anyone's next event.

Located just minutes from downtown Boston and a variety of world-class attractions, The Charles is a AAA Four Diamond Hotel and a proud member of Preferred Hotels and Resorts.

Company Overview

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in 49 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

Benefits

After an initial waiting period, those hired into full-time positions are eligible for a competitive benefits package that includes the following:

• Medical, Dental, and Vision Coverage

• Short-Term and Long-Term Disability Income

• Term Life and AD&D Insurance

• Paid Time Off

• Employee Assistance Program

• 401k Retirement Plan

reports so your culinary operation stays profitable and on point.

We are seeking a Seasonal Sous Chef to join our culinary leadership team for the 2026 summer season. The ideal candidate will have strong fine-dining experience and the ability to thrive in a high-caliber, high-volume Relais & Châteaux environment.

*Position dates April - October 2026

*Housing available

Responsibilities

• Support the Executive Chef in daily kitchen operations

• Oversee prep, production, and service execution

• Lead, train, and supervise cooks and stewards

• Maintain cleanliness, organization, and compliance with state health and sanitation regulations

• Ensure consistent quality and presentation of all menu items

• Assist with seasonal menu development and recipe testing

• Manage inventory, receiving, and product rotation

• Uphold food and labor cost targets

• Work the line during service and support all stations

Rated by The Boston Globe as one of the Top Places to Work in Massachusetts, White Elephant Resorts is a collection of elite properties which includes White Elephant Nantucket, White Elephant Palm Beach, The Wauwinet, Jared Coffin House, The Cottages at Nantucket Boat Basin, Nantucket Boat Basin and White Elephant Aspen coming soon.

Join our dedicated team and contribute to an award-winning culinary program on beautiful Nantucket!