Hellofresh Recipes Cards Jobs in Usa

Position Summary: Are you tired of not being home on nights and weekends? Do you want to make dinner for your family again or at least have a life outside of work? Do you want to be more creative in the kitchen where your expertise and talent as a chef are valued?

We are seeking a talented and passionate Personal Chef to join our team. The ideal candidate will have a strong background in nutrition, professional kitchen experience, and a knack for recipe development. A deep passion for healthy cooking, expertise in ingredient replacement, and the ability to learn quickly on the job are essential. Additionally, the candidate must have experience working with clients and excellent communication skills.

About Us: We are a health and wellness-focused brand known for our personal chef services for meal prep, events and cooking classes. We specialize in catering to individuals and families with dietary restrictions, allergies, and healthy lifestyles.

Key Responsibilities:

Plan and prepare nutritious, flavorful meals tailored to clients’ dietary needs and preferences.

Develop and test new recipes, ensuring they meet high standards of taste and nutrition.

Demonstrate expertise in ingredient replacement to accommodate dietary restrictions and preferences (e.g., gluten-free, dairy-free, vegan, kosher).

Maintain a clean, organized, and efficient kitchen environment at all times.

Shop for high-quality ingredients, ensuring freshness and nutritional value.

Communicate professionally with clients to understand their dietary requirements, preferences, and feedback.

Stay updated on culinary trends and nutrition research to continuously improve menu offerings and cooking styles.

Adapt quickly to new kitchen tools, techniques, and client needs.

Manage inventory and budget for kitchen supplies and ingredients in each client’s home.

Qualifications:

Certification in Culinary Arts or equivalent in past experience

Background in nutrition or a relevant certification is highly preferred.

Minimum of 1 year of kitchen and cooking experience.

Experience in recipe adaptation and creation.

Strong understanding of ingredient replacement for various dietary needs and healthy cooking techniques.

Excellent communication and interpersonal skills.

Ability to work independently and as part of a team.

High level of professionalism and client confidentiality.

Flexibility to accommodate varying client schedules and dietary requirements.

Additional Requirements:

Valid driver’s license and reliable transportation.

Ability to lift heavy items and stand for extended periods.

Willingness to undergo a background check.

Benefits:

Competitive salary based on experience.

Opportunities for professional development and continuing education.

Positive and supportive work environment.

How to Apply: Interested candidates should submit their resume, cover letter, and a sample menu or portfolio of their work via email at

We are an equal-opportunity employer and welcome applicants from all backgrounds to apply.

• Prepare food according to established specifications and standardized recipes.
• Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met.
• Maintain established inventory levels and order stock.
• Ensure proper product rotation, storage, and quantity controls.
• Consistently apply established safety and sanitation procedures.
  
  

• One (1) year of experience as a prep cook preferred.
• Must have a working knowledge of the production of a limited number of recipes in assigned food outlet while working under minimal supervision.
• Must be able to stand and/or walk for approximately 90% of shift.
• Must be able to lift, carry and maneuver up to 75 pounds.
• Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
  
  

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.

Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.

We are looking for someone ideally with Asian cuisine cooking experience, as well as fine dining on the Mid-shift, 7:30PM- 5PM (hours may vary based on the business needs).

Experience cooking Asian cuisines or any fine dining experience is a plus!

Benefits/Perks:

• No Weekends
• Monday to Friday: 7:30PM- 5PM (salaried position; hours may vary)
• Snacks and meals provided during shifts
• Medical, Dental, and Vision Insurance
• 12 paid holidays
• 401K with match
• Vacation and Sick days

Organization Background

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients.

The Vision: Bring the world closer together.

Summary/Objective

Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.

Essential Functions*

• Responsible for achieving company objectives and goals.
• Foster and promote the Flagship brand and values within the client’s culinary culture.
• Promote and ensure that all staff is adhering to Flagship’s safety culture.
• Maintains a safe working environment by using food handling skills and proper food safety guidelines.
• Develop and maintain an employee engagement program that is based on Flagship core values.
• Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
• Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.].
• Follows standard operation procedures set by the company.
• Manages assigned staff, to including scheduling Workday time clock activity and performance.
• Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating; and enforcing systems, policies procedures, and productivity standards.
• Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members.
• Ability to work well under pressure in a fast-paced environment.
• Serves as a role model for hourly employees, to demonstrate appropriate behaviors.
• Responsible for production according to recipes/directions.
• Sets, manage and follow up on prep and production goals.
• Maintains food quality standards for the café.
• Oversees all phases of food procurement, production and service. Including: inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service and production time standards.
• Conducts daily line checks, food reviews and recipes of the day.
• Ensures that clear feedback is provided to the entire kitchen team.
• Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines.
• Prepares food items consistently by adhering to standards with portion sizes, quality standards and kitchen rules, policies, and procedures.
• Able to interview new team members considering our values and culture. Other duties as assigned.

Knowledge and Skills

• Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
• Excellent verbal skills with an ability to adjust communication style to suit the audience.
• Excellent culinary skills.
• Lead by example.
• Ability to manage multiple tasks and projects on a consistent basis.
• Ability to understand and speak Spanish is a plus but not required.
• Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business.
• Ability to stay organized, prioritized and manage a busy schedule.
• Ability to handle kitchen equipment and tools safely.
• Interpersonal and organizational skills.
• Utilization of knife skills in a fast, efficient and safe manner.
• Sense of urgency.
• Professional appearance.
• Ability to move throughout the café and kitchen.
• High volume production & large batch cooking.
• Strong leadership skills.
• Ability to work with and support union employees and collaborate with union representatives (if applicable).
• Able to delegate work and hold others accountable for achieving needed results within designated timelines.
• Strong ability to influence positive change.
• Know where things are in the kitchen and how to use the equipment.

Education and Work Experience

• Culinary Degree (preferred but not required).
• Exemplary record of attendance, safety and performance in previous position.
• Solid track record of success in previous assignments demonstrating upward career tracking.
• 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.

Work Environment

• The work environment for includes the following large kitchen environment elements and exposures.
• The noise level in the work environment is moderate to high noise level.
• The job operates in a corporate kitchen.
• Fast paced office environment when working in the café office.
• Fast paced kitchen, frequently changing environment in which interruptions are considered normal.
• Work environment involved constant exposure to working with chemicals.
• Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy.
• High sense of urgency. Slippery/uneven surfaces may be encountered.
• Frequently moving from cold freezer to normal kitchen environment.

Requirements

Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement. Consistently perform all duties in a responsible and efficient manner.

• Assign, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Train and supervise kitchen staff in the proper preparation of menu items.
• Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Ensure proper receiving, storage and rotation of food products so as to comply with regulations.
• Adhere to control procedures for cost and quality.
• Reports any equipment in need of repair to chef and engineering for service.
  
  

• Ability to read, write, speak and understand the English language to read and utilize math skills for recipes, measurements and food requests.
• Communicate effectively both verbally and in writing to provide clear direction to staff. Assign and instruct staff in details of work. Observe performance and encourage improvement. Monitor level of workload and make staffing adjustments accordingly.
• Ability to read, write, speak and understand the English language in order to complete inventories, requisitions and communicate with other employees and/or verbal instructions and to provide clear direction, instruction and guidance to staff. Ability to relate to all levels of management, guests and employees in verbal/written form.
• Ability to read, write, speak and understand the English language to comprehend and follow written and/or verbal instructions from management, guests and employees.
• Communicate with supervisor throughout the shift.
• Ability to perform duties within hot to normal to cold temperature ranges.
• Sufficient manual dexterity of hand in order to use knives and kitchen tools.
• Ability to operate kitchen equipment including: steamer, deep fryer, ovens, broilers, and grills.
• Ability to organize/prioritize work and meet deadlines.
• Directs and actively participates with staff to complete all job assignments.
• Ability to exercise judgment and implement control over the performance of staff.
• Supervise all staff including training, counseling and discipline.
• Adheres to control procedure for food costs, labor costs, and quality.
• Ability to deal with a number of problems requiring initiative and good judgment.
• Perform all assigned side work to include replenishing/restocking work station with supplies.
• Check station before, during and after shift for proper set-up and cleanliness.
• Keep spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.
• All HAZCOM positions: Ability to comprehend product labeling instructions to enable the safe application of products and processes with the Hotel.
• Maintain inventory of supplies needed to perform job function.
• Good working knowledge of accepted standards of sanitation.
• Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes.
• "CLEAN AS YOU GO" -- Keep your workstation neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.
• Ability to maintain attendance in conformance with standards.
• Ability to maintain a neat, clean and well-groomed appearance.

• Personally and alongside staff, prepare meals according to established recipes and standards.
• Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant.
• Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.
• Requisition stock according to business needs/pars.
• Ensure that all food products meet quality standards and are properly stored and rotated.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.
• Resolve customer complaints about food quality or preparation in an appropriate and timely fashion.
  
  

• Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred.
• Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned.
• Must be able to stand for the majority of a shift.
• Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling.
• Must have excellent customer service and communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
  
  

City of Kirkland

$22.80 - $27.22 Hourly

Kirkland, WA

Seasonal

202100700

Parks & Community Services - PCS Teen Coordinator

12/23/2025

Continuous

Non-Exempt

N/A

The Cooking Instructor teaches teenagers easy dorm-room style recipes using small appliances (such as microwaves, electric griddles, and air fryers), as well as traditional kitchen-based recipes that introduce teens to core cooking skills. The ideal instructor enjoys working with teenagers, can create a positive learning environment, and incorporates creativity into each session.

Job Summary

• Prepare and organize cooking supplies and utensils before each class; cleanup space after each class.
• Provide a welcoming environment that fosters fun, flexibility, and creativity into each session.
• Teaches program participants proper and safe use of a variety of kitchen appliances, as well as traditional kitchen-based tools.
• Leads engaging, beginner-friendly cooking classes for teens ages 11-18.
• Develop recipes and curriculum that are simple and budget friendly.
• Communicate effectively with youth, offering guidance and encouragement throughout the lesson.
• Maintain reliable and punctual attendance.
• Represent the City in a positive and professional manner with program participants.
• Follow/adhere to all city policies and procedures, and safety program regulations and requirements.

Hours of Work

This role is expected to begin in mid-April. The applicant must be available on Saturdays, from 10:00AM - 1:00PM. Classes occur once a month throughout the calendar year.

Knowledge, Skills, and Abilities

• Demonstrated knowledge of cooking using a variety of kitchen appliances.
• Patience and empathy.
• Good communication skills.
• Ability to interact courteously and professionally with the public.
• Ability to work independently or as part of a team.
• Demonstrated good judgment in problem solving and responding to customer needs.

Minimum Qualifications

• 1 year of experience working with and teaching youth.
• 1 year of experience in customer service.
• Applicants must possess or be able to obtain First Aid/CPR/AED certification prior to the position start date.
• Applicant must possess or be able to obtain Food Handler's License upon hire.
• Applicants must be at least 18 years or older by the start date.
• Must successfully pass all phases of the pre-employment hiring process, including but not limited to reference checks and a national criminal background check as required by the Child/Adult Abuse Information Act.

Preferred Qualifications

• 2 years of experience teaching youth (ages 11-18).
• 2 years of experience teaching cooking.

Physical Demands and Working Environment:
Work may be performed in a variety of indoor and outdoor settings, including City facilities such as community centers, City parks, Lake Washington School District facilities and off-site locations. Work settings may involve high levels of noise, many people, adverse weather conditions, uneven terrain, standing for extended periods of time, and interruptions. Desk assignments are done at a computer terminal.

Position requires a resume and cover letter for consideration of application. Please note how you meet minimum qualifications within the cover letter. Applicants who are selected for next steps in the hiring process will be invited by phone or e-mail. Candidates are encouraged to apply at the earliest possible date as screening, interviewing, and hiring decisions will be made through the recruitment period, until such time as the vacancy is filled. Job is open until filled with first review of applications will be by 15th day of original posting.

The City of Kirkland is a welcoming community where every person can thrive and grow. We value diversity, inclusion, belonging, and work together to support our community. We do this by solving problems, focusing on the customer, and respecting all people who come into the City whether to visit, live, or work. As an Equal Opportunity Employer, we are committed to creating a workforce that does not discriminate on the basis of race, sex, age, color, sexual orientation, religion, national origin, marital status, genetic information, veteran status, disability, or any other basis prohibited by federal, state or local law. We encourage qualified applicants of all backgrounds and identities to apply to our job postings. Persons with a disability who need reasonable accommodations in the application or testing process, or those needing this announcement in an alternative format, may call or Telecommunications Device for the Deaf at 711.

Overview

Georgia Tech prides itself on its technological resources, collaborations, high-quality student body, and its commitment to building an outstanding and diverse community of learning, discovery, and creation. We strongly encourage applicants whose values align with our institutional values, as outlined in our Strategic Plan. These values include academic excellence, diversity of thought and experience, inquiry and innovation, collaboration and community, and ethical behavior and stewardship. Georgia Tech has policies to promote a healthy work-life balance and is aware that attracting faculty may require meeting the needs of two careers.

About Georgia Tech

Georgia Tech is a top-ranked public research university situated in the heart of Atlanta, a diverse and vibrant city with numerous economic and cultural strengths. The Institute serves more than 45,000 students through top-ranked undergraduate, graduate, and executive programs in engineering, computing, science, business, design, and liberal arts. Georgia Tech's faculty attracted more than $1.4 billion in research awards this past year in fields ranging from biomedical technology to artificial intelligence, energy, sustainability, semiconductors, neuroscience, and national security. Georgia Tech ranks among the nation's top 20 universities for research and development spending and No. 1 among institutions without a medical school.
Georgia Tech's Mission and Values

Georgia Tech's mission is to develop leaders who advance technology and improve the human condition. The Institute has nine key values that are foundational to everything we do:

1. Students are our top priority.

2. We strive for excellence.

3. We thrive on diversity.

4. We celebrate collaboration.

5. We champion innovation.

6. We safeguard freedom of inquiry and expression.

7. We nurture the wellbeing of our community.

8. We act ethically.

9. We are responsible stewards.

Over the next decade, Georgia Tech will become an example of inclusive innovation, a leading technological research university of unmatched scale, relentlessly committed to serving the public good; breaking new ground in addressing the biggest local, national, and global challenges and opportunities of our time; making technology broadly accessible; and developing exceptional, principled leaders from all backgrounds ready to produce novel ideas and create solutions with real human impact.

Responsible for providing general food service assistance to include administrative, delivery, cashiering, cooking, serving, stocking and receiving, and dishwashing duties. May lead the work of departmental staff and set operational objectives for the team. Ensures policies, practices and procedures are understood and followed by staff and customers.

This position will interact on a regular basis with: culinary staff, vendors, students, and faculty

This position typically will advise and counsel: culinary staff, vendors, students, and faculty

Job Duty 1 -
Participate in leading and training team members, temporary and student employees regarding departmental policies and procedures

Job Duty 2 -
Lead the work of shift staff in preparing, cooking, and storing food, as well as in maintaining kitchen and storage facilities in sanitary condition

Job Duty 3 -
Oversees food quality and organization of stations. Assists on stations, prepares, and follows daily prep sheets and recipes according to the Chef, monitors product on lines

Job Duty 4 -
Maintain, repair and clean utensils, equipment, and work areas. Report damaged equipment or utensils to manager/supervisors on duty

Job Duty 5 -
Operate point-of-sale devices as cashier on an as needed basis

Job Duty 6 -
Perform other related duties as assigned

Educational Requirements
High School Diploma/GED or Vocational School Diploma

Other Required Qualifications
Certifications or licenses required for this job: Current ServSafe Certification

Required Experience
Two to three years of job-related experience

Preferred Educational Qualifications
Technical Diploma, Associate Degree, or two years college course work in the Culinary Arts related field

Preferred Experience
Three or more years of work-related experience in institutional food service or large-scale food production kitchen. Experience in a commercial food service environment desired.

Proposed Salary: 21.2 Per Hour

ABILITIES
Have open availability to include nights and weekends. The ability to follow oral and written instructions, work with diverse population, and take direction required

KNOWLEDGE
Experience in a commercial food service environment desired

SKILLS
Good customer service skills; a high degree of pace and intensity for long periods of time and strong time awareness and management

The University System of Georgia is comprised of our 26 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at policymanual/section8/C224/#p8.2.18_personnel_conduct.

Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at policymanual/section6/C2653.

The Georgia Institute of Technology (Georgia Tech) is an Equal Employment Opportunity Employer. The Institute is committed to maintaining a fair and respectful environment for all. To that end, and in accordance with federal and state law, Board of Regents policy, and Institute policy, Georgia Tech provides equal opportunity to all faculty, staff, students, and all other members of the Georgia Tech community, including applicants for admission and/or employment, contractors, volunteers, and participants in institutional programs, activities, or services. Georgia Tech complies with all applicable laws and regulations governing equal opportunity in the workplace and in educational activities.

Equal opportunity and decisions based on merit are fundamental values of the University System of Georgia (USG) and Georgia Tech. Georgia Tech prohibits discrimination, including discriminatory harassment, on the basis of an individuals race, ethnicity, ancestry, color, religion, sex (including pregnancy), national origin, age, disability, genetics, or veteran status in its programs, activities, employment, and admissions. Further, Georgia Tech prohibits citizenship status, immigration status, and national origin discrimination in hiring, firing, and recruitment, except where such restrictions are required in order to comply with law, regulation, executive order, or Attorney General directive, or where they are required by Federal, State, or local government contract.

This is not a supervisory position.
This position does not have any financial responsibilities.
This position will not be required to drive.
This role is not considered a position of trust.
This position does not require a purchasing card (P-Card).
This position will not travel
This position does not require security clearance.

Successful candidate must be able to pass a background check. Please visit employment/pre-employment-screening

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager at Auburn University will also play a key role in helping us meet budget requirements and execute company-delivered programs. 

Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. 

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities 

• Estimate food consumption and requisition or purchase food 

• Select and develop recipes as well as standardize production recipes to ensure consistent quality 

• Establish presentation technique and quality standards, and plan and price menus 

• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen 

• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? 

• Requires 2-3 years of experience in a related position  

• Requires 2-3 years of post-high school education or equivalent experience 

• Culinary degree preferred 

• Requires advanced knowledge of the principles and practices within the food profession 

• Requires experiential knowledge of management of people and/or problems 

• Requires oral, reading and written communication skills 

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 Aramark, 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.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at   or connect with us on Facebook, Instagram and Twitter.

The Senior Executive Chef is responsible for directly supervising kitchen personnel. This role will supervisor and coordinate all related culinary activities.

?    Train and lead kitchen personnel.
?    Estimate food consumption and requisition or purchase food.
?    Select and develop recipes as well as standardize production recipes to ensure consistent quality.
?    Establish presentation technique and quality standards.
?    Plan and price menus.
?    Ensure accurate equipment operation/maintenance
?    Ensure accurate safety and sanitation in kitchen.
?    You may cook selected items, no more than 20% of the time.
?    You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
?    Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

?    8+ years of industry & culinary management experience
?    Requires a bachelor's degree or equivalent experience
?    The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.
?    Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
?    P&L accountability and/or contract-managed service experience is desirable.

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 Aramark, 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.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at   or connect with us on Facebook, Instagram and Twitter.

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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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The opportunity

Delaware North's Patina Group is hiring part-time Bartenders to join our team at Leatherby's Cafe Rouge in Costa Mesa, California. As a Bartender, you will be responsible for serving alcoholic and non-alcoholic beverages responsibly while providing an excellent guest experience. If you’re searching for a job where you can work at prestigious venues with a supportive team, pull up a chair to our table and apply today.

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

Pay

$16.90 - $16.90 / 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?

• Fulfill drink orders from guests and servers, collect payment, and make correct change  
• Mix drinks following recipes and using company-standardized proportions 
• Serve alcohol beverages responsibly, request identification, and adhere to all alcohol service policies and procedures 
• Complete sales and inventory reports accurately 
• Maintain bar stock by ordering liquors, beverages, condiments, and supplies 

More about you

• Must be at least 21 years of age 
• Minimum of 2 years of front-of-house experience in a high-volume bar or restaurant 
• Experience in cash handling and credit card processing 
• Previous experience using a computerized point of sale system 
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions
• Ability to lift stock to 50 pounds occasionally
• Exposure to moderate to high environmental noise levels during busy times

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.

The opportunity

Delaware North Parks and Resorts is hiring a full-time Kitchen Supervisor to join our team at Courtyard at Kennedy in Titusville, Florida. If you are an experienced Cook that enjoys working in a fast-paced environment, taking pride in delivering quality service and food to guests, inspiring experiences are waiting for you! Apply now to join our collaborative team, supporting guests to explore culinary excellence.

Pay

$18.00 - $21.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

Our location on the Intracoastal waterway directly across from Kennedy Space Center's launchpads makes for one exciting work environment. Our resort hotel with a rooftop bar and restaurant and expansive pool area attracts guests from around the globe. Join our team, and you can watch rocket launches and meet astronauts while getting paid! 

• 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
• Employee discounts on food at on-site restaurants
• Generous Marriott discounts
• 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

What will you do?

• Create weekly dining room menus from personal or established recipes.
• Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying portion sizes, department rules and ensuring policies and procedures are maintained.
• Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food.
• Actively maintain food cost within parameters set by culinary leadership and assist in ordering and stocking supplies.
• Perform opening, closing and side work duties as instructed according to proper guidelines and all other duties assigned. 
• Maintain professional communication with management and supervise, train, direct/lead all hourly and kitchen staff.

More about you

• High School Diploma/GED or equivalent required.
• Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor.
• 1 year of supervisory experience in a restaurant or service environment preferred.
• Ability to effectively communicate with others in a leadership capacity.
• Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements.
• Capacity to work in a fast-paced environment. 

Physical requirements

• Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids.
• Ability to lift and carry large pans from ovens or freezers, weighing up to 50 lbs.
• Frequently carrying 30 lbs.
• Long term standing and walking. 

Shift details

Days
Evenings
Split shift
Holidays
M-F
Evenings as needed
Weekends
8hr shift
10hr shift
OT as needed

Who we are

Delaware North operates Courtyard by Marriott Titusville - Kennedy Space Center in Florida. The Space Bar, a rooftop deck, offers a broad, casual menu, space-inspired cocktails, and unobstructed views of the space center’s launch complexes. Other hotel amenities include extended suites, eight ground-floor walkout rooms, a large outdoor resort-style pool with a children’s section, and much more. As a Delaware North team member, you'll receive career development and growth opportunities, and cross-training. 

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.

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

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

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

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

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

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

Performs duties in Food Production and/or the Cafeteria.

Organizes daily production in unit.

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

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

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

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

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

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

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

Other duties may be assigned as required.

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

Preferred Education and Experience High School Graduate or GED.

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

Knowledge Requirements Basic reading, writing and simple mathematics.

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

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

See also Diversity, Equity & Inclusion .

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

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

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

Need help finding the right job? We can recommend jobs specifically for you! Create a custom Job Alert by selecting criteria that suit your career interests.

The opportunity

Delaware North Sportservice is hiring seasonal Concessions Bartenders to join our team at Progressive Field

in Cleveland, Ohio.

As a Concessions Bartender, you will be responsible for serving alcoholic and non-alcoholic beverages responsibly while providing an excellent guest experience. 

If you thrive on excitement and want your workday to fly by, apply now to join the game day action.

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

Pay

$9.00 - $9.00 / 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?

• Fulfill drink orders from guests and servers, and collect payment
• Mix drinks following recipes and using company-standardized proportions 
• Serve alcoholic beverages responsibly, request identification, and adhere to all alcohol service policies and procedures 
• Complete sales and inventory reports accurately 
• Maintain bar stock by ordering liquors, beverages, condiments, and supplies 

More about you

• Must be at least 21 years of age 
• Minimum of 2 years of front-of-house experience in a high-volume bar or restaurant 
• Experience in cash handling and credit card processing 
• Previous experience using a computerized point of sale system 

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions
• Ability to lift stock up to 50 pounds occasionally
• Exposure to moderate to high environmental noise levels during busy times

Shift details

Weekends
Holidays
Events

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.

The opportunity

Delaware North Sportservice is hiring a full-time or part-time Kitchen Supervisor to join our team at Detroit Hockeytown Restaurant in Detroit, Michigan. If you are an experienced Cook who enjoys working in a fast-paced environment, taking pride in delivering quality service and food to guests, this may be the ticket to your new career! Apply now to join our collaborative team and transport guests to their next culinary experience.

Pay

$22.00 - $26.00 / 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?

• Create weekly dining room menus from personal or established recipes
• Supervise food prep, maintaining quality, presentation, and sanitation standards, while verifying portion sizes, quality standards, department rules, policies, and procedures are maintained
• Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food
• Actively maintain food cost within parameters set by culinary leadership
• Perform opening, closing, and side work duties as instructed and according to proper guidelines

More about you

• Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor
• Ability to effectively communicate with others in a leadership capacity
• Attentive and detail-oriented with basic math skills to understand, calculate, and follow recipe measurements
• Capacity to work in a fast-paced environment
• No college degree required

Physical requirements

• Must be able to carry up to 50 lbs
• Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms
• Manual dexterity sufficient to chop, mix, blend, and whip a variety of foods and liquids

Shift details

Days
Evenings
Holidays
Every weekend
Weekends only
8hr shift
12hr shift
10hr shift
Events
OT as needed

Who we are

Delaware North is the food, beverage, and retail provider at Little Caesars Arena. The 20,000-seat venue opened in 2017 and is home of the NHL's Detroit Red Wings and the NBA's Detroit Pistons. We provide a full accompaniment of services, including concessions and premium dining services in a variety of innovative club areas, loge boxes, and suites.

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.