Hellofresh Menu Jobs in Usa

FUTURE DIFFERENCE MAKERS WANTED!

CuliNEX is a clean label food and beverage development company that is dedicated to nourishing a brighter future through food innovation. We continue to grow and are looking for passionate food professionals to join our team.

If you are ready to shape the future of clean label innovation and lead a world-class product development and menu development team, let’s start the conversation!

Our Company

Since 2005, CuliNEX has been the industry’s premier consulting firm providing product development & strategic innovation services focused on clean label food products and menu items. We strive to exceed our client’s business goals by developing delicious, clean label foods that create a better planet, healthier people, and happier communities. We are now part of the JPG Resources family of companies.

What We Do

We’re passionate about creating great tasting, wholesome food. We specialize in assisting brand owners, food manufacturers, food service brands, ingredient suppliers and retailers with achieving their growth goals by bringing successful products to market. Our expertise covers a wide variety of food product categories including frozen, refrigerated and shelf stable products, seafood, bakery goods, soups and sauces, dairy products, grains, produce and menu development.

Job Summary and Mission:

The Director of Research and Development is a senior technical authority at CuliNEX, responsible for defining the R&D strategy and driving the scientific direction of the organization. Reporting to the Managing Director, you will oversee the implementation and execution of consulting services that deliver delicious and innovative clean label foods. This role is designed for a great people manager who thrives on complex problem-solving, driving technical conversations, and is excited to grow and mentor a team of food scientists and chefs.

Summary of Key Responsibilities:

Technical Strategy & Innovation

• Define the R&D processes and oversee the program of innovation efforts for the organization, ensuring CuliNEX remains at the forefront of food science and clean label technology.
• Lead complex technical projects, specifically focusing on the optimization of flavor and texture systems, product quality troubleshooting, and science-driven cost optimizations.
• Assess technical fit for incoming high-stakes projects, recommending specific scientific resources and strategic approaches to ensure successful commercialization.
• Act as technical advisor with external clients, providing consultation and representing CuliNEX through presentations and thought leadership.
• Partner with Sales team to realistically scope and technically audit new business opportunities.

Culinary Artistry & Scientific Rigor

• Champion the "Gold Standard" process, ensuring that every product developed maintains the highest level of culinary integrity while meeting rigorous commercial requirements.
• Cultivate a collaborative culture that bridges the gap between culinary artistry and food science, leading teams composed of professional research chefs, culinologists, and food scientists to create delicious, chef-inspired food at scale.
• Expand your professional impact by leading a diverse portfolio of projects in parallel, ranging from disruptive startups to global CPG giants.

Team Leadership & Mentorship

• Provide ultimate oversight on project timelines and deliverables, ensuring culinary and technical excellence is maintained.
• Mentor and grow the R&D team’s bench strength, fostering an environment of continuous learning and scientific rigor.
• Help your team boost their efficiency by applying best practices for test kitchen management, documentation, and project management. 
• Manage team workloads, ensuring the right expertise and resources are applied to every client project. 
• Foster an environment where culinary creativity is fueled by scientific discovery, encouraging the team to explore new ingredients and techniques that elevate the eating experience.

Education and Experience

• BS, MS or PhD in Food Science, Culinology or a related field
• Minimum 12 years of food product development experience, with at least 5 years in a technical leadership role.
• Proven track record of navigating diverse food categories, including frozen, shelf-stable, and fresh-prepared systems.

Knowledge, Skills, and Abilities

• Deep Ingredient Functionality: Expert-level knowledge of ingredient interactions, clean-label formulation, and the science of flavor/texture delivery.
• Manufacturing Excellence: Experience leading large-scale manufacturing plant trials and successfully scaling bench-top prototypes to commercial production.
• Regulatory & Compliance Savvy: Proficiency in product labeling, software tools such as Genesis, navigating health claims, and managing complex certifications (Organic, Non-GMO, etc.).
• Culinary & Science Integration: A genuine passion for the culinary arts with a proven ability to direct teams where chefs and scientists collaborate to achieve gold-standard targets.
• Strategic Communication: Ability to translate complex scientific concepts into actionable business insights for clients and stakeholders at the executive level.

Compensation

The salary range for this position is $120,000–$150,000 annually. Placement within the range will be based on factors including experience, qualifications, skills, and internal equity considerations. JPG Resources offers paid time off, paid holidays, a flexible work schedule, and retirement benefits. While this position does not include employer-sponsored health insurance, additional health-related benefits and other employee programs are available.

The opportunity

Delaware North Parks and Resorts is hiring a part-time Food Expeditor to join our team at Tenaya Lodge at Yosemite in Fish Camp, California. As a Food Expeditor, you will be responsible for quickly responding to changing needs within the dining room and expediting food from the kitchen to our guests as quickly as possible.

Pay

$20.00 - $20.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

• Health, dental, and vision insurance*
• 401 (k) with company match*
• Paid vacation days and holidays*
• Paid parental bonding leave*
• Tuition or professional certification reimbursement*
• Weekly pay
• Free shift meal in our employee dining room
• Commuter bonus - $10/day for 35+ miles and $20/day for 50+ miles
• Employee discounts - 20% off food and beverage, and 30% off retail
• Access to guest recreation equipment and activities
• Training and development with opportunities for internal mobility and growth, including the chance to work at our other locations nationwide

*Available for full-time, year-round team members

Life at Tenaya at Yosemite

Embark on a thrilling journey at Tenaya Lodge! Nestled near Yosemite National Park's entrance, our mountain resort promises a year-round playground for outdoor enthusiasts. Join our global team in an awe-inspiring location that inspires every day.

• Proximity to outdoor attractions, including Yosemite National Park, Bass Lake, and Sierra National Forest
• Opportunity for outdoor activities including hiking, fishing, biking, rock climbing, camping, horseback riding, and much more!

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 presentation of courses
• 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 a clean and organized work area

More about you

• Must be at least 21 years old
• 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
• Must be at least 18 years of age
• 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

Days

Who we are

Tenaya Lodge is a 4-diamond resort located just outside the south entrance to Yosemite National Park. Surrounded by beautiful trees and granite mountains, Tenaya Lodge is the perfect environment for outdoor enthusiasts with great hiking trails, waterfalls, rivers, and creeks to explore in and around Yosemite. We provide free mountain bike rental, weekly trips to Oakhurst, and employee discounts on lodging and services. For local candidates, we offer a commute incentive for all commutes over 50 miles one way.

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.

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue kitchen manager training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and HRIS technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to sit and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs. with or without assistance
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue sous chef training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Ability to work under pressure and meet deadlines
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Excellent written and verbal communication skills required
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Job Summary:

Windows Catering is seeking a highly creative and independent Culinary Development Chef to lead culinary innovation and concept development. This role requires a forward-thinking professional who can take broad ideas and execute them fully from concept to delivery with minimal oversight. Ideal candidates bring a strong portfolio of creative culinary development, refined presentation skills, and the leadership to drive innovation from idea to implementation.

Primary Responsibilities:

• Lead the creative development and execution of new menu concepts and culinary stations, including design, layout, and ingredient selection.
• Independently develop and present full culinary stations, such as themed pasta bars, including multiple dish options, garnishes, finishes, and overall guest experience.
• Design and test innovative recipes that align with seasonal trends, client preferences, and event requirements.
• Coordinate with kitchen leadership and cross-functional teams to plan, prototype, and launch new food experiences.
• Supervise food preparation and kitchen staff, ensuring quality, consistency, and creativity across all output.
• Oversee equipment needs, production scheduling, and resource planning for new menu rollouts.
• Participate in high-end tastings and presentations with clients and stakeholders.
• Ensure compliance with all DOH and food safety regulations while promoting a clean, efficient kitchen environment.
• Mentor junior team members in culinary innovation and fine dining standards.
• Perform other duties as assigned.

Qualifications & Requirements:

• Graduate of a recognized culinary institution or equivalent high-level professional experience.
• 7+ years of culinary experience, with at least 3 in a role focused on menu development or innovation.
• Demonstrated ability to lead culinary design and execute new concepts independently.
• Experience in high-end restaurants, luxury catering, or fine dining environments.
• Strong understanding of kitchen layout, station design, and equipment needs for varied culinary applications.
• Excellent presentation and communication skills for client-facing interactions.
• Ability to lead under pressure while maintaining creativity and attention to detail.
• Flexible schedule and availability for occasional off-premise events, including evenings and weekends.

Director of Culinary

Executive Culinary Systems Leader

Idle Hour Country Club — Lexington, Kentucky

Reports to: Clubhouse Manager, General Manager / COO

About Idle Hour-

Founded in 1946, Idle Hour Country Club is a private, member-owned club defined by tradition, hospitality, and multi-generational community. As we enter an exciting new chapter — including a major kitchen renovation — we are seeking a senior culinary leader to help architect the next evolution of our dining experience.

Position Overview-

The Director of Culinary is Idle Hour’s senior culinary authority and systems leader. This is an executive-level leadership role focused on building standards, mentoring culinary leadership, and designing the operating frameworks that deliver timing, quality, and consistency at scale across all culinary venues.

This is not a daily line position.

It is a leadership, architecture, and continuity role.

The Director of Culinary partners closely with the Executive Chef, F&B leadership, and General Manager to ensure culinary excellence is not dependent on any one person — but built into the system itself.

Core Responsibilities-

Culinary Systems Leadership

• Serve as the Club’s senior culinary authority and standards architect
• Design and maintain culinary operating systems that ensure consistency, accountability, and quality across all outlets
• Establish final quality control and substitution governance standards
• Build, document, and evolve operating frameworks that protect the member experience

Leadership Development & Continuity

• Mentor the Executive Chef, Sous Chefs, and culinary leadership team
• Build succession pipelines and leadership bench strength
• Develop training frameworks, standards documentation, and accountability loops
• Serve as the continuity backstop — fully capable of stepping into kitchen leadership when required

Renovation-Phase Architecture

• Design and oversee interim operating models during the renovation phase
• Architect temporary production, menu tiering, labor, and service continuity frameworks
• Partner with FOH leadership to control guest expectations and protect experience during construction

Menu & Culinary Direction

• Partner with the Executive Chef to guide menu architecture, innovation, and seasonal planning
• Ensure recipe standardization, plating consistency, and production timing discipline
• Support signature dining experiences, tastings, and culinary programming

Financial & Operational Stewardship

• Provide strategic oversight of food cost controls, labor architecture, and waste management
• Partner with Finance on budgeting, purchasing strategies, and inventory governance
• Protect operational efficiency and accountability across all culinary cost centers

Cross-Departmental Partnership

• Partner with FOH, Events, and Membership leadership to align pacing, execution, and member recovery
• Monitor Dining Experience Survey feedback and ensure structural corrective action loops
• Support committee and Board communication as a culinary systems leader

Success Profile-

The ideal candidate is:

• A systems thinker who designs operations rather than merely managing shifts
• A leadership multiplier who develops people and protects standards
• Calm, structured, and decisive
• Comfortable in executive-level accountability environments
• Energized by building something lasting

Qualifications-

• 10+ years of progressive culinary leadership experience in private clubs, luxury hospitality, or fine dining
• Demonstrated success in building culinary systems, mentoring leaders, and driving consistency at scale
• Strong financial acumen in food cost, labor architecture, and purchasing strategy
• Able to step into kitchen leadership when continuity requires
• ACF or comparable certification preferred
• Experience with Jonas or similar systems a plus
• Deep appreciation for tradition, hospitality, and member-first culture

Compensation & Benefits-

• Competitive salary commensurate with experience
• Annual performance bonus tied to KPIs
• Full benefits package (health, dental, vision, 401(k))
• Relocation assistance negotiable
• Continuing education and professional development support

To Apply

Interested candidates should submit a résumé and brief cover letter to:

Chris Kennedy, CCM

General Manager / COO

The opportunity

Delaware North Sportservice is hiring seasonal Food and Beverage Runners to join our team at Truist Park in Atlanta, Georgia. As a Food and Beverage 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 dining room.

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

This is a seasonal position that works during the baseball season.  The season starts in March and goes until October, pending possible playoff schedule.

Pay

$11.80 - $11.80 / 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

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

Days
Evenings
Holidays
Weekends
Events

Who we are

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.

The opportunity

Delaware North Sportservice is hiring seasonal Premium Food Runners to join our team at Progressive Field in Cleveland, Ohio. As a Premium Food Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible.

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

$14.00 - $15.00 / 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 presentation of courses
• 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 suites 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
• Must be at least 18 years of age
• 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
• Must be able to work in all weather conditions

Shift details

Days
Evenings
On call
Holidays
Weekends
Events
OT as needed

Who we are

Delaware North operates concessions and premium dining at Progressive Field since dating back to 1994. The 35,041-seat venue is home to Major League Baseball's Cleveland Guardians.

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.

Help Deliver the Kalahari Experience

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality.

But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued.

Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa.

Steakhouse Broiler Cook – Double Cut

Kalahari Resorts & Conventions is seeking a Broiler Cook for our Double Cut Steakhouse. In this role, you will support and assist the Restaurant Chef in the oversight of the restaurant and room service kitchen operation. You will deliver high-quality steakhouse cuisine in a fast-paced, high-volume environment.

As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll expertly prepare grilled and broiled menu items to order, ensuring food is cooked to perfection and presented with quality and consistency.

Pay rate: $22 - $25/hour based on experience.

Key Responsibilities

• Set up the broiler.
• Broil and grill all meat on the menu when ordered.
• Prepares sauces and accompanying garnishes for all broiled and grilled menu items.
• Requisitions supplies needed to broil meats.
• Covers, dates and neatly stores all meats, poultry and seafood.
• Cleans and sanitizes the broiler station.
• Sets up, maintains and breaks down butcher station.

What We’re Looking For

• 3–5 years of broiler or steakhouse experience, preferably within a high-end restaurant, resort, or upscale dining environment.
• Strong knowledge of steak temperatures, broiler management, seasoning, and proper resting techniques.
• State or Local Law may require a certificate upon completion of state-certified proper food handling certification. ServSafe® certification is a plus.
• Must be self-motivated, organized, and able to work efficiently under pressure while maintaining high standards of cleanliness, sanitation, and food safety.
• Must be able to communicate, read, write, and speak English effectively. Bi-lingual skills are preferred but not required.

A Sampling of Our Benefits

Our team enjoys a comprehensive benefits package, including:

• Career growth opportunities with promotion from within
• 401(k) matching, paid time off, and holiday compensation
• Health, dental, and vision coverage for full-time associates
• Employee appreciation events, discounts, and perks at all resorts
• Education assistance programs to help advance your career

Be Part of Something Extraordinary

At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park.

Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact.

| Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA |

Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Corporate Chef – Upscale Italian Restaurant Group

$110,000 - $150,000 + Bonus

This highly regarded, multi-location hospitality group is seeking an experienced Corporate Chef to lead culinary standards, R&D, and execution quality across its portfolio of chef-driven restaurants, offering strong compensation, collaborative support, and long-term growth potential.

About the Company:

• Award-winning San Francisco restaurant group known for its refined approach to modern Italian cuisine and exceptional hospitality
• Multi-location group offering event spaces from private dining rooms to full venue buyouts

What We Offer You:

• Medical, Dental, and Vision insurance
• PTO and vacation
• 401k options
• Bonus eligible
• Dining discounts
• Commuter benefits and travel stipend

Your Role with the Company:

• Define, elevate, and maintain culinary standards across all concepts, ensuring consistency in technique, seasoning, presentation, and overall execution
• Lead recipe development, R&D initiatives, and seasonal menu evolution while preserving each concept’s unique brand identity
• Create, document, and standardize recipes and culinary systems that are technically sound and executable at scale
• Conduct regular tastings, kitchen walkthroughs, and audits to sustain consistency and uphold excellence
• Provide hands-on leadership in kitchens, stepping into service as needed to support openings, transitions, high-volume periods, or quality resets.
• Mentor, coach, and develop Chef de Cuisines and senior culinary leaders, building strong culinary benches across the portfolio
• Oversee and support offsite and special event culinary execution, ensuring restaurant-level standards translate seamlessly beyond the four walls
• Partner cross-functionally with Operations and Finance to align menu strategy with cost targets, operational feasibility, and profitability goals
• Champion food safety, sanitation, and back-of-house organization standards across all locations

Your Qualifications:

• 6+ years of progressive culinary leadership experience, preferred Corporate Chef or Culinary Director experience, including a strong fine-dining foundation and classical technical training
• Proven experience overseeing culinary standards across multiple kitchens or concepts, with the ability to scale systems while preserving brand integrity
• Demonstrated strength in recipe development, menu innovation, and disciplined technical execution
• Hands-on leadership style with the ability and willingness to step into service, support events, and lead from the front when needed
• Prior experience as a Corporate Chef or Culinary Director within a chef-driven or founder-led restaurant group; exposure to offsite events, catering, or special culinary projects is highly valued

EOE – EQUAL OPPORTUNITY EMPLOYER