Hellofresh Menu Jobs in Usa

Join Our Team as a Sushi Masa Restaurant Manager!

Are you passionate about sushi and dedicated to delivering exceptional dining experiences? Sushi AYCE is seeking a dynamic and experienced Restaurant Manager to lead our team and uphold our commitment to quality, innovation, and customer satisfaction.

We offer:

• Competitive compensation - [annual salary and bonus etc]
• Bonus Program
• Insurance benefits
• Pay time off
• Sick leave

About Us:

Sushi Masa is a vibrant and popular restaurant specializing in All-You-Can-Eat sushi, serving a diverse array of freshly prepared Japanese cuisine. We pride ourselves on our dedication to excellence, from our carefully crafted menu to our warm hospitality and impeccable service.

Responsibilities:

• Oversee daily restaurant operations, ensuring smooth and efficient service delivery.
• Manage and motivate staff, providing guidance, training, and support as needed.
• Maintain high standards of food quality, presentation, and consistency.
• Monitor inventory levels and ensure timely ordering of supplies.
• Handle customer inquiries, feedback, and complaints with professionalism and tact.
• Implement and enforce health and safety protocols to ensure a clean and safe dining environment.
• Collaborate with the management team to develop and execute marketing strategies and promotions.

• Proven experience as a Restaurant Manager in a high-volume, fast-paced environment, preferably within the sushi or Japanese cuisine industry.
• Strong leadership skills with the ability to inspire and motivate a team.
• Excellent communication and interpersonal abilities.
• Solid understanding of restaurant operations, including food and labor costs, inventory management, and customer service principles.
• Flexibility to work evenings, weekends, and holidays as needed.
• ServSafe certification and knowledge of health and safety regulations preferred.
• Familiarity with restaurant management software.

About Us:

At Sushi Masa AYCE, we're dedicated to redefining the sushi dining experience across Florida, Louisiana, and Texas by offering an All-You-Can-Eat concept that combines quality, variety, and value. Our restaurants, strategically located in these states, serve as havens for sushi enthusiasts, where you can indulge in freshly prepared Japanese cuisine in a vibrant and welcoming atmosphere.

Our Philosophy:

At Sushi Masa, we believe that great sushi should be accessible to everyone. That's why we've crafted a menu that showcases the finest ingredients sourced from local markets and beyond, expertly crafted into mouth watering sushi rolls, sashimi, nigiri, and more. Our commitment to quality is unwavering, and each dish is prepared with precision and care by our talented team of sushi chefs.

The Experience:

When you dine at Sushi Masa AYCE, you're not just ordering a meal you're embarking on a culinary journey. Our concept goes beyond the traditional buffet experience with full table service and complimentary soft drink refills included. With our All-You-Can-Eat concept, you have the freedom to explore our extensive menu of freshly made-to-order dishes, where each item is prepared with precision and care by our talented chefs. Whether you're a sushi aficionado or new to Japanese cuisine, our AYCE experience offers something for everyone, with options to satisfy every palate. Join us and indulge in unlimited sushi delights, complemented by free soft drink refills and attentive table service, where every bite is a delight!

Our Menu:

From classic favorites like California rolls and salmon nigiri to innovative creations like Shaggy Dog rolls and Lobster bomb, our menu is a celebration of sushi craftsmanship. In addition to sushi, we also offer a variety of hot dishes, salads, soups, and desserts to complement your dining experience. Furthermore, we provide unlimited soft drinks to quench your thirst and enhance your enjoyment of the meal. Moreover, we continuously introduce new specials and seasonal ingredients, ensuring there's always something fresh to discover at Sushi Masa AYCE.

Our Commitment to Excellence:

At Sushi Masa, we are dedicated to providing our guests with an exceptional dining experience from start to finish. From the moment you walk through our doors, you'll be greeted with warm hospitality and attentive service. Our team is passionate about sharing their love of sushi with our guests, and we strive to exceed expectations with every dish we serve.

Join Us:

Whether you're celebrating a special occasion, enjoying a night out with friends, or simply craving a delicious sushi feast, we invite you to join us at SushiMasa. With our commitment to quality, value, and hospitality, we're confident that you'll leave with a smile on your face and a satisfied appetite. Come experience the joy of All-You-Can-Eat sushi at SushiMasa where every bite is a delight!

Position Description:

Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Scope of Role:

Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.

• Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
• Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
• Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
• Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
• Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
• Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
• In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
• Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
• Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
• Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
• Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.

• Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
• Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
• Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.

• Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.

• Knowledge of food safety and sanitation, food products, and food service equipment.
• Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
• 4-7 years? executive-level culinary management experience required.
• Minimum 2-3 years? culinary management experience in a multi-unit setting required.
• ServSafe Certification.
• Passion for food trends, flavors, innovation, and recipe development.

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor resident meal service to ensure diet modifications are followed
• Educate residents, families and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure facility is in compliance with regulations and policies on weight monitoring
• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

• Must be a Registered Dietitian
• Degree in Nutrition or Dietetics
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor resident meal service to ensure diet modifications are followed
• Educate residents, families and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure facility is in compliance with regulations and policies on weight monitoring
• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

• Must be a Registered Dietitian
• Degree in Nutrition or Dietetics
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

Essex Center is hiring a Registered Dietitian (RD) for our Skilled Nursing Facility in Elizabethtown, NY.

We are now offering a $3,000 sign-on bonus!

DUTIES:

• Assess / Monitor the Residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of Residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor Resident meal service to ensure diet modifications are followed
• Educate Residents, families, and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with an interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow the facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent Resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure the facility is in compliance with regulations and policies on weight monitoring
• Communicate with an interdisciplinary team on a daily basis to provide quality care to Residents

REQUIREMENTS:

• Must be a Registered Dietitian!
• Must have nursing home experience
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Essex Center for Rehabilitation and Healthcare is a 100-bed rehabilitation and skilled nursing facility located in Elizabethtown, New York. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Our staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Essex Center is a proud member of the Centers Health Care Consortium.

Equal Opportunity Employer -M/F/D/V

Martine Center is hiring a Registered Dietitian (RD) in White Plains, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans

• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues

• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads

• Monitor resident meal service to ensure diet modifications are followed

• Educate residents, families and staff in concepts of nutrition & diet modification

• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care

• Meet weekly with interdisciplinary team to review and adjust residents' plan of care

• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia

• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines

• Update diet order and menu changes in computer menu software on a daily basis

• Supervising & working closely with the dietary team to provide excellent resident care

• Conduct audits of areas relevant to providing quality nutrition care on a routine basis

• Ensure facility is in compliance with regulations and policies on weight monitoring

• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian

• Degree in Nutrition or Dietetics

• Exceptional interpersonal & leadership skills

• Knowledge of applicable state and federal guidelines

• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Martine Center is a 200-bed rehabilitation and skilled nursing facility located in White Plains, NY. Our warm and nurturing environment allows each resident to maintain his or her individuality. Our staff is committed to ensuring the highest quality of life of all our residents, by maintaining each resident's dignity and independence. At the Martine Center, we offer a friendly work environment, a competitive salary, a comprehensive benefits package, professional growth & stability, innovative training programs, and more. Martine Center is a proud member of the Centers Health Care Consortium.

Equal Opportunity Employer -M/F/D/V

Lead Registered Dietitian

Brooklyn Center for Rehabilitation & Healthcare Brooklyn, NY

Brooklyn Center for Rehabilitation & Healthcare is seeking an experienced Lead Registered Dietitian to oversee and direct nutritional services for our skilled nursing facility. This leadership role is responsible for clinical nutrition oversight, regulatory compliance, interdisciplinary collaboration, and supervision of dietary operations to ensure the highest standards of resident care.

Key Responsibilities:

• Provide leadership and clinical oversight of all nutrition services

• Assess and monitor residents' nutritional status; develop, implement, and evaluate individualized care plans

• Provide nutrition recommendations to medical providers and interdisciplinary teams

• Oversee nutrition support related to weight changes, skin integrity, and specialized dietary needs

• Coordinate procurement of nutrition supplements and supplies with vendors and department leadership

• Monitor meal service to ensure compliance with prescribed diets and modifications

• Educate residents, families, and staff on nutrition principles and diet modifications

• Review and evaluate dietary care plans regularly for effectiveness and quality outcomes

• Participate in weekly interdisciplinary care plan meetings

• Collaborate closely with Speech-Language Pathology to ensure appropriate mechanically altered diets for residents with dysphagia

• Review and approve menu changes to ensure compliance with facility policy and state/federal regulations

• Update diet orders and menu changes in computerized menu systems

• Supervise and mentor dietary staff, promoting excellence in resident-centered care

• Conduct routine audits related to nutritional care, weight monitoring, and regulatory compliance

• Ensure full compliance with applicable state and federal nutrition regulations

• Maintain ongoing communication with interdisciplinary teams to support quality resident outcomes

Qualifications:

• Registered Dietitian (RD) credential required

• Degree in Nutrition or Dietetics

• Strong leadership, communication, and interpersonal skills

• Thorough knowledge of state and federal regulatory requirements

• Proficiency with EMR systems and computerized menu software

About Us:
Brooklyn Center for Rehabilitation & Healthcare is a state-of-the-art 281-bed skilled nursing and rehabilitation facility located in Crown Heights, Brooklyn. Our modern campus features advanced therapy services and expansive outdoor spaces. As a recognized leader in short-term rehabilitation and long-term care, we are committed to promoting health, dignity, and quality of life for every resident. Brooklyn Center is proud to be a member of Centers Health Care, the largest post-acute healthcare network in the Northeast.

EOE - M/F/D/V

Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans

• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues

• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads

• Monitor resident meal service to ensure diet modifications are followed

• Educate residents, families and staff in concepts of nutrition & diet modification

• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care

• Meet weekly with interdisciplinary team to review and adjust residents' plan of care

• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia

• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines

• Update diet order and menu changes in computer menu software on a daily basis

• Supervising & working closely with the dietary team to provide excellent resident care

• Conduct audits of areas relevant to providing quality nutrition care on a routine basis

• Ensure facility is in compliance with regulations and policies on weight monitoring

• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian

• Degree in Nutrition or Dietetics

• Exceptional interpersonal & leadership skills

• Knowledge of applicable state and federal guidelines

• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.

Equal Opportunity Employer -M/F/D/V

Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation.

A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort.

They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Responsibilities : Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periods Portions and arranges food on serving dishes and is responsible for portion control and plate presentation May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads May wash, peel, slice, scoop, dice and julienne vegetables and fruits Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment Ability to prepare products according to recipe guidelines Knowledge and understanding of kitchen safety and sanitation including temperature requirements Has good judgment of food quality and production, understands the impact of spoilage Ability to assist Chef in preparing items for Guests with special dietary needs Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission in an accredited college/university working towards a degree in the culinary field.

Able to provide own housing for the duration of the internship program.

Able to provide/have reliable transportation to/from work.

Ability to multi task and work in a very fast paced team environment Demonstrates a desire to work in a guest service and team environment Demonstrates passion and enthusiasm for working in the kitchen Strong listening skills and ability to follow direction Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications: Recommendation from school Food Safety Certification or equivalent Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.

Keyword: AULANI CASTING, AULANICASTING The pay rate for this role in Hawaii is $33.88 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

Healthcare Services Group is hiring a Regional Executive Chef for the New Mexico area!

Salary: starting at $70,000 per year, with the potential to increase based on experience and other factors. 

The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter  expert, and trusted advisor to the operations leadership teams within a given geographical region  and/or client group. The position reports directly to the Senior Executive Chef and is an integral  colleague responsible for teaching, training, and developing the district managers, account  managers and onsite culinary teams related to the organization’s menu and associated integrated  systems, standards and processes. This position is responsible for overseeing, implementing and  supporting execution of culinary programs, including process standardization, purchasing  compliance, initiative adherence, product quality and consistency across multiple accounts  within the assigned region. Acts as a regional leader who models proficiencies and behaviors that  consistently embody the characteristics necessary to drive the Company’s Purpose, Vision and  Values. The role requires 50-75% travel throughout the region.

• Comprehensive Benefits Package - Medical, Dental, and Vision

• Free Telemedicine Services on Day 1*

• Paid Holidays & Vacation 

• 401 (k)

• Get paid when you need it with PNC EarnedIt

• Financial Wellness Support from PNC Workplace Banking

• Free Prescription Discount Program

• Employee Assistance Programs

• Training & Development Opportunities

• Employee Recognition Programs

• Employee Stock Purchase Plan

• Nationwide Transfer Opportunities

Click here for more benefits information

or copy this link:  

*Not available in AR.

People Management & Development. 

• Collaborates with the Senior Executive Chef and the regional operations team to establish  training priorities. 
• Trains the account, district, and division leadership teams on the concepts of culinary  hospitality in the healthcare environment, as well as provides supplemental training on  HCSG culinary systems. 
• Provides supplementary training for cooks at the account level. Educates on cooking  techniques, food preparation & garnishing, texture modifications, recipe adherence, food  safety & hygiene, knife skills, etc. 
• Meets with key culinary employees, account managers, district and division leaders regularly  to coach and provide feedback on culinary performance, and to guide professional  development related to implementing HCSG menu and integrated systems, standards, and  processes.
• Collaborates with, assists with development, and supports the established training programs  and in-services, including coordination with Corporate Training team for live and taped  culinary training 
• Participates in the recruiting and orientation of culinary leaders in their area, including  developing relationships with Culinary Schools in market to generate candidate flow.
• Implements HCSG policies and procedures in facilities and assists with fair and consistent  enforcement of HCSG policies and procedures. 
• Ensures compliance with HCSG’s standards of operation, client contract and within HCSG's  Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG,  government and accrediting agency standards, regulations and codes. 

Budgetary Management & Systems Compliance. 

• Works with district and division leadership to achieve financial goals through the  implementation of the culinary program including compliance to the menu, systems,  standards, and processes in their assigned area. 
• Provides data-driven feedback and coaching to account managers and district and division  leadership on their culinary programs impact and effectiveness. 

Customer Experience. 

• Engages the District Managers and Directors of Operations on ways to build dining culture  and support initiatives that increase food quality and improve the guest experience while  maintaining targeted food costs. 
• Evaluates and prepares reports on the quality of services delivered in each facility within  their area and work with district and division leadership to continue to improve the culinary  programs. 
• Adapts and reacts well to changing situations. 
• Works with district and division leadership to ensure client satisfaction and retention.
• May participate in key client QBR and new business meetings. 
• Assists with the service recovery process for dining accounts, including collaboration on the  documented service recovery plan, as needed. 
• Interacts appropriately and engages with residents, clients, vendors, HCSG employees and  the public. 

Food preparation and Safety. 

• Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place  and active. 
• Must be able to perform the essential job functions of all exempt and non-exempt Dining  Services positions. 

Other

• Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development,  operational/financial plans and execution., etc.
• Assists in managing catered events as needed. 
• Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities. 
• Performs other duties as assigned.

• Associate’s degree or certification or formalized apprenticeship in culinary arts or 5+ years  of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required. 
• Prior experience in culinary education preferred. 
• Prior experience in healthcare dining service preferred. 
• Strong culinary skills and the ability to train a diverse workforce in cooking techniques and  hospitality service. 
• General knowledge and understanding of nutrition with ability to interpret a nutrient analysis  spreadsheet of patient meals. 
• Considerable knowledge of quantity food production and serving techniques, food  safety/sanitation requirements and procedures and dining service program requirements and  finances. 
• Strong supervisory, leadership, hands-on management, and mentor skills.
• Excellent communication skills both written and verbal, with the ability to communicate on  various levels including management, departmental, customer, and associate levels.
• Strong financial acumen, proven P&L experience, budgetary, and food control practices 
• Ability to work effectively with a team as well as independently. 
• Must successfully complete an approved sanitation and safety course.
• Self-starter, capable of leading, directing, and supporting a team in a diverse environment  with highly developed interpersonal, analytical and communication skills. 
• Exceptional organizational and time management skills 
• Must be able to relate professionally and positively with all, including clinical staff and  healthcare facility executives with excellent communication, interpersonal, presentation and  management skills. 
• Digital literacy and experience with MS Office products including Word, Excel, PowerPoint,  and Outlook, preferred. 
• Must be fluent in English - reading, writing and speaking 
• Travel is as required, for account/facility visits and participation in activities within the  Region. Limited travel outside of the region may be necessary. 
• Willingness to relocate and live in the assigned market. 
• Must submit to a Motor Vehicle Check and maintain a valid driver’s license.

Certificates: 

Food Safety Manager or Foodhandler Certification: Current ServSafe or State  certification required as indicated by State / County law. 

CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection  Professional (CFPP) is preferred.  

If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care  Food Service Manager (LTCFSM) within 60 days of hire date. 

HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.

Ocean House Collection

Ocean House Collection

Chef De Cuisine Coast

Chef de Cuisine

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 signature suites.  The Cottage Collection includes 10 privately owned vacation homes.  The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings.  The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites.  Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.  

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button.  The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

 Scope of Position

 Responsible for all aspects of managing the kitchen and kitchen staff for service in the Seasonal Outdoor Outlets ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Assists and coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs for the Coast Restaurant.

 

 The ideal candidate will be a talented culinarian experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.

 

 The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important

 Schedule Requirements

The operation is 24 hours a day 7 days a week, inclusive of all holidays.  While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands.  Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles.  Travel may be required and may include some overnight stays.  All exempt team members should be responsible in scheduling their time off.  The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays.  All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted.  The more flexible you are the more you can learn, grow, earn.

Key Responsibilities:

• Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Communicate additions or changes to the assignments as they arise throughout the shift. 
• Identify situations which compromise the department's standards and delegate these tasks.
• Take physical inventory of specified food items for daily inventory.
• Review the market list.
• Requisition the days supplies and ensure that they are received and stored correctly. 
• Ensure quality of products received.
• Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Work on-line during service.
• Be aware of any shortages and make arrangements before the item runs out.
• Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
• Conduct frequent walk troughs of each kitchen area and direct respective personnel to correct any deficiencies. 
• Ensure that quality and details are being maintained.
• Inspect the cleanliness of the line, floor, all kitchens stations and direct staff to rectify any deficiencies.
• Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
• Assist Catering department with developing special menus for functions; meet with clients as requested.
• Supervise and direct the organization and preparation of food for the employee cafeteria.
• Review sales and food cost daily; resolve any discrepancies with the Controller.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Oversee and direct training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.  Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Conduct scheduled performance appraisals.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.  Adjust schedules throughout the week to meet business demands.
• Prepare an annual budget for a competitive market analysis.  
• Conduct market experiential analysis of other agreed upon dining establishment and prepare overviews/presentations on learnings with suggested improvements in service, menu, and flavor profiles to the Executive Committee. 
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
•  

Key Relationships:

Internal: 

Reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff.  

External:  

Has regular contact with vendors and outside agencies when deemed by management. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.

 Key Responsibilities:

 Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Maintain a climate that attracts, retains, and motivates top quality personnel.
• Train, appraise, supervise, support, develop, and guide qualified personnel, both paid and Volunteers.
• Responsible for practicing, managing, and promoting OHM’s Mission and Values so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional attire 
• Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs
• Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.

Required Job Knowledge and Skills

• Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies and procedures.
• Prioritize and organize tasks and work area
• Ability to remain calm and resolve problems using good judgement as interpreted by the management
• Follow directions
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/employee information and pertinent hotel data

Experience:

• Minimum of 4 years’ experience in culinary operations with demonstrated success, preferably in the luxury resort sector. 
• 2 years supervisory or managerial experience in related disciplines
• 2 years fine dining experience preferred

Education:

• College degree or equivalent work experience

Physical Requirements:

See below Physical conditions description

Lead Registered Dietitian

Brooklyn Center for Rehabilitation & Healthcare | Brooklyn, NY

Brooklyn Center for Rehabilitation & Healthcare is seeking an experienced Lead Registered Dietitian to oversee and direct nutritional services for our skilled nursing facility. This leadership role is responsible for clinical nutrition oversight, regulatory compliance, interdisciplinary collaboration, and supervision of dietary operations to ensure the highest standards of resident care.

Key Responsibilities:

• Provide leadership and clinical oversight of all nutrition services
• Assess and monitor residents' nutritional status; develop, implement, and evaluate individualized care plans
• Provide nutrition recommendations to medical providers and interdisciplinary teams
• Oversee nutrition support related to weight changes, skin integrity, and specialized dietary needs
• Coordinate procurement of nutrition supplements and supplies with vendors and department leadership
• Monitor meal service to ensure compliance with prescribed diets and modifications
• Educate residents, families, and staff on nutrition principles and diet modifications
• Review and evaluate dietary care plans regularly for effectiveness and quality outcomes
• Participate in weekly interdisciplinary care plan meetings
• Collaborate closely with Speech-Language Pathology to ensure appropriate mechanically altered diets for residents with dysphagia
• Review and approve menu changes to ensure compliance with facility policy and state/federal regulations
• Update diet orders and menu changes in computerized menu systems
• Supervise and mentor dietary staff, promoting excellence in resident-centered care
• Conduct routine audits related to nutritional care, weight monitoring, and regulatory compliance
• Ensure full compliance with applicable state and federal nutrition regulations
• Maintain ongoing communication with interdisciplinary teams to support quality resident outcomes

Qualifications:

• Registered Dietitian (RD) credential required
• Degree in Nutrition or Dietetics
• Strong leadership, communication, and interpersonal skills
• Thorough knowledge of state and federal regulatory requirements
• Proficiency with EMR systems and computerized menu software

About Us:
Brooklyn Center for Rehabilitation & Healthcare is a state-of-the-art 281-bed skilled nursing and rehabilitation facility located in Crown Heights, Brooklyn. Our modern campus features advanced therapy services and expansive outdoor spaces. As a recognized leader in short-term rehabilitation and long-term care, we are committed to promoting health, dignity, and quality of life for every resident. Brooklyn Center is proud to be a member of Centers Health Care, the largest post-acute healthcare network in the Northeast.

EOE – M/F/D/V

Position Title Dining Services 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.

Some experience as a cook in a restaurant, institutional or large volume feeding is required.

Please only apply if you do have cook experience and put down on your resume.

Thank you 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-23689 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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Hamilton County Supportive Housing Team Leader Help Others, Make a Difference, Save a Life.

Do you want to make a difference in people's lives every day? Or help people navigate the tough spots in their life? And do it all while working where your hard work is appreciated? You have a lot of choices in where you work…make the decision to work where you are valued! Join the McNabb Center Team as the Hamilton County Supportive Housing Team Leader today! The Hamilton County Supportive Housing Team Leader Duties: 1.

Daily Activities Sign-in to Datis and enter the time that you started working Check Email, check previous days' daily progress notes-ensure accuracy, detail and completion Complete PM Daily Census Notes Walk the facility, Inside/outside, check each room (Ensure all mattress encasements are present and secured) Check freezers/refrigerators, food storage areas for organization needed and assign to staff to complete task.

Update menu Check in with staff on 15- hour Psychosocial education groups and chore activity (Make sure client scheduled for deep clean stays home for the day) Facilitate shift change report (Make sure your staff are reading pass-down emails) Discuss your findings from your morning walk with 1st and 2nd shift Participate with staff in food preparation/cleaning/documentation/client interaction to ensure quality and consistency Update client appointment calendar Screen PRN candidates on your assigned day Make sure you enter the time you stopped working at end of day 2.

Weekly Conduct and document weekly supervision with full-time staff/ schedule PRN staff for supervision as needed.

Check CSR spreadsheet and update Create shopping list and pick up order(s) Place food bank order and pick up Report facilities issues to Property Manager Turn in expense requests/update Sun Trust P-card site Update Treatment plans every 3 months (90 days) Ensure staff are adding documents to black medical records bag Ensure 3rd shift staff are replacing each client's 15 hour psychosocial for the week on Sundays.

3.

Monthly Monthly Fire Drill Vehicle inspection Update and submit CSRs Staff Schedules complete for the following month by the 15th of each month.

Menu/group-activity schedule due by the 25th Print and post paperwork by the end of the month EAP drills every quarter JOB PURPOSE/SUMMARY Summary of role of team : Ensure the implementation of daily activities for clients in the supportive housing program.

This includes activities designed to encourage client involvement in daily living skills, building upon the clients' individual strengths with an emphasis on recovery-based concepts, and ensure activities, both on-site and off-site are community based.

Summary of position : This position will ensure the implementation of daily activities for clients in the supportive housing program.

This includes activities designed to encourage client involvement in daily living skills, building upon the clients' individual strengths with an emphasis on recovery-based concepts, and ensure activities, both on-site and off-site are community based.

Is responsible for the direct supervision of the Mental Health Technicians and client's care, which requires a high level of interpersonal and supervisory skills, knowledge of recovery as it applies to the mental health setting and a high level of organization.

Must be able to work flexible hours to meet the needs of the program, especially in regard to 24/7 programming, which entails a minimum of 40 hours a week, including a minimum of 1 week per month of 24 hour on-call, and on-site coverage during holidays with compensation of 9 additional holiday days per year.

This individual will also be responsible for acting as a liaison with community agencies and families to advocate for the rights and preferences of clients and to facilitate the treatment process, provide advocacy, linkage, and referral services, provide mental health assessments and evaluations, facilitate groups, complete all documentation in a timely manner, participate in treatment team meetings with client's prescriber, participate in other related meetings as needed or as requested by clients and/or families, interface professionally with other agencies involved in the ecology of the family, provide therapeutic support and crisis intervention, uphold center policy and procedures, CARF standards, licensure requirements, MCO requirements, have knowledge/education in RE-ED philosophy and perform other duties as assigned.

TYPICAL WORKING CONDITIONS/ENVIRONMENT In a group home or other residential facility JOB DUTIES/RESPONSIBILITIES This job description is not intended to be all-inclusive; and employee will also perform other reasonably related job responsibilities as assigned by immediate supervisor and other management as required.

This organization reserves the right to revise or change job duties as the need arises.

Moreover, management reserves the right to change job descriptions, job duties, or working schedules based on their duty to accommodate individuals with disabilities.

This job description does not constitute a written or implied contract of employment.

1.

Productivity Takes a lead role in hiring and retaining staff-maintains appropriate level of staffing Fills staff vacancies within 2 weeks of previous employee's termination Trains staff regarding program P&P Submits all concurrent reviews after Services Coordinator reviews each month Maintains regular office hours with variances approved by Housing Coordinator Assists in filling bed vacancies as required to ensure housing census goals Completes client's treatment plans/crisis plans; due every 3 months 100% of the time Ensures each supervised housing tech completes notes at the end of each shift Reviews all daily housing shift notes and MAR and any other Mental Health Tech documentation for accuracy and completeness ensuring all funder and CARF guidelines are met Will complete weekly note after the review of all mental health tech and housing documentation for the week Ensures each supervised housing tech attends quarterly meetings Ensures each Mental Health Tech completes required CARF training modules (Relias) Provides direct supervision weekly to Mental Health Tech and assists with personnel issues including approval of time off requests, timesheets and corrective action when warranted As needed, covers shifts to ensure staffing ratio of up to 12:1 2.

Case Manager Serve as advocate/liaison for supportive housing clients to secure services and reduce barriers to those services.

Comply with all clinical record-keeping responsibilities including, but not limited to: monthly and semi-annual productivity reports, group sign in sheets.

Maintain records of referrals and resources provided in Athena Attends and is timely to weekly Team meetings Attends supervision with supervisor on a weekly basis without tardiness Returns all texts/calls within 30 minutes of receiving the text/call.

When on call during after hour's staff returns all frontline staff texts/calls within 30 minutes of receiving the text/call in response to the need of the front line staff member.

Responds to all flags, emails and voicemails within 2 business days Maintains regular office hours with variances approved by Supervisor 3.

Reporting Verifies and completes daily the PM Daily Census (Heads on beds) Submits monthly menu to Housing Services Coordinator by the 25th of each month Ensures supervision logs are submitted to HR monthly Submits a monthly staffing schedule to services coordinator by the 25th of each month Maintains accurate spending records by ensuring receipts are uploaded and coded in SunTrust within 3 days of purchase and ensures all are coded by the end of each week Meets Program Clinical Needs Works in a multi-disciplinary team to meet the needs of the population and oversees house standards Handles client inquiries and addresses issues as appropriate Assists with and obtains mileage forms as necessary Responds to all flags, emails, and voicemails within 2 business days Completes and ensures all chart documentation within 2 business days Provides coverage as needed to meet standards of program Ensures clients are taken to Social Security office with their lease within 5 days of admission into housing to change their address and take care of any concerns in regards to their income Ensures clients are scheduled for an initial mental health intake within 7 business days of admission into housing Ensures clients are scheduled for a medical/health physical within 30 days of admission into housing, or ensures a physical was done 90 days prior to admission into housing and obtains documents for medical record Applies for food stamps for the client within 7 days of admission into housing Provides an accurate monthly coordinated schedule of activities by the 25th of each month Provides frontline staff with needed resources for daily Psycho-educational groups that coincide with the client's treatment plans Ensures the 15-hour Psychosocial Training Record is updated every 3 months in conjunction with treatment plans, this includes highlighting each area of training that correlates with each new treatment plan Ensures that the pass-down log is being utilized and reviewed, confirmed by the signature of each staff member from each shift Ensures all Patient health information is sent to medical records on a daily basis and that medical records are requested each time a client is seen by a provider in the community, unless paperwork is sent with the client Update and maintain the medications coming in and out of the house by updating and ensuring that the MAR is accurate and reflects the client's current medications prescribed 4.

Promotes and Maintains Positive Teamwork Organizes and develops team cohesion during weekly meetings with other housing Team Leaders and Services Coordinator Meets with staff in supervision on a consistent basis (once a week) to address and identify any concerns Communicates with PRN staff when needed and is made available once a week to support staff and assist with any concerns or needs staff may have Demonstrates consideration and concern for fellow workers and promotes harmonious relationships and attitudes 5.

Networking Maintains positive relationships with internal departments to meet program needs and maximize growth Develops a positive working relationship with outside agencies to meet program needs Gives and receives appropriate feedback Communicates directly and approaches conflict with a problem-solving approach COMPENSATION: Starting salary for this position is approximately $17.40/hour
- $19.85/hour based on relevant experience and education.

Schedule: Must be able to work flexible hours to meet the needs of the program, especially in regard to 24/7 programming, which entails a minimum of 40 hours a week, including a minimum of 1 week per month of 24 hour on-call, and on-site coverage during holidays with compensation of 9 additional holiday days per year.

Travel : Maintaining a dependable vehicle and certified driver status is a condition of employment.

Certified driver status includes having a valid driver license with F endorsement, valid car insurance, and 3 years of acceptable driving history.

Must be capable of driving your personal vehicle to transport clients as necessary.

Driving the Center van to transport clients is expected of staff in this position and requires the individual to be eligible for coverage under HRMC insurance policy.

Must be capable of driving your personal vehicle to transport clients and/or conduct Center business as needed.

Equipment/Technical Competency : Proficiency utilizing computers, cell phone, text messaging, and email are all required for this role.

Must have the ability to document in the Electronic medical record using correct grammar, punctuation, and spelling.

Equipment/Technology: This position does require use of computer, Microsoft office, Excel, virtual meetings, outside agency portals, cell phone, text messaging, and email capabilities.

QUALIFICATIONS
- Hamilton County Supportive Housing Team Leader Experience / Knowledge: Minimum of two years of related work experience Education / License: High School Diploma and 10 years' experience in direct care or a Bachelor's Degree in health related field of counseling, psychology, social work, sociology or a behavioral science field with course work or experience in the area of cultural diversity, human development, etiology and treatment of mental illness, alcohol and drug abuse, physical and sexual abuse, suicide, and intellectual and developmental disabilities.

2 years of supervisory experience preferred.

Physical/Emotional/Social
- Skills/Abilities: Possible exposure to biological hazards.

Hearing of normal and soft tones.

Close eye work.

Lifting up to 50 lbs.

Pushing/pulling up to 150 lbs.

Frequent sitting, standing, walking, bending, stooping, and reaching.

Must pass a drug screen and background check.

Required to be certified in, and effectively implement, verbal and physical de-escalation techniques that include a wide range of bodily movements including but not limited to, grasping, holding another person, getting down on knees, running, and walking.

Must be capable of assisting in utilizing non-violent methods of crisis intervention including therapeutic holding.

Physical de-escalation techniques will only be implemented at Helen Ross McNabb Center facilities, and not in community settings.

Maintaining a dependable vehicle and certified driver status is a condition of employment.

Certified driver status includes having a valid driver license with F endorsement, valid car insurance, and 3 years of acceptable driving history.

Must be capable of driving your personal vehicle to transport clients as necessary.

Driving the Center van to transport clients is expected of staff in this position and requires the individual to be eligible for coverage under HRMC insurance policy.

Must be capable of driving your personal vehicle to transport clients and/or conduct Center business as needed.

The necessary skills for this position include the ability to exercise sound judgment under pressure, utilize effective decision-making skills, set and demonstrate appropriate boundaries, be an empathetic listener, have flexibility, willingness, and adaptability to working with diverse populations, effectively balance supervisory role with direct care, communicate effectively and possess good time management and organizational skills.

Location: Hamilton County, Tennessee NHSC Approved Site Apply today to work where we care about you as an employee and where your hard work makes a difference! Helen Ross McNabb Center is an Equal Opportunity Employer.

The Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment.

Helen Ross McNabb Center conducts background checks, driver's license record, degree verification, and drug screens at hire.

Employment is contingent upon clean drug screen, background check, and driving record.

Additionally, certain programs are subject to TB Screening and/or testing.

Bilingual applicants are encouraged to apply.

Compensation details: 19.85-19.85 Hourly Wage PIb7c441d977bb-25448-38290013

The opportunity

Delaware North's Patina Group is hiring a part-time Food Runner to join our team at Leatherby's Cafe Rouge in Costa Mesa, California. As a Food Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible while responding to changing needs in the restaurant.

With training opportunities and mentorship, this is your chance to grow your skills at a leading hospitality company. Apply today to get started.

Please note this is a tipped position, the hourly minimum pay listed doesn’t include any potential tipped earnings.

Pay

$18.00 - $19.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Attend pre-shift briefing, taking note of important service information
• Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the assembly of dishes
• Complete any required table-side service which may include taking and delivering orders and explaining the menu to guests
• Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance
• Maintain kitchen and dining room cleanliness and organization

More about you

• At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred
• Ability to work flexible hours, including nights, weekends, and holidays, as needed
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching and repetitive motions; may include walking up and down stairs
• Ability to lift up to 35 pounds for set-up, service, and clean-up
• Ability to maneuver between tables and around corners
• Visual acuity and hearing sufficient to take orders and prepare checks

Shift details

Evenings
Weekends

Who we are

Patina Group is a leader in the premium segment of the restaurant and catering industry, operating restaurants and managing catering and food service operations at high-profile venues including, Lincoln Center, Walt Disney World®, Disneyland®, the Empire State Building, Grand Central Station, and The Metropolitan Opera. Patina Group was recently named one of America's Top 25 restaurant groups by Nation's Restaurant News.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.