Hellofresh Recipes Jobs in Usa

• Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts
• Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only)
• Subsidized meals at Employee Dining Rooms offered for staff while on shift
• Subsidized housing options available for seasonal full-time staff
• Discounts for staff members at restaurants, shops, and service providers in Park City
• Healthcare options are available for staff members
• 401k plan with company match

• Operate the kitchen with great attention to food quality, taste, and presentation
  

• Develop new menu items in conjunction with the executive chef
  

• Direct kitchen personnel in the absence of the executive chef
  

• Carry out administrative functions, including forecasting, payroll, scheduling, recruiting, training, supervising, and disciplining kitchen staff
  

• Organize an efficient flow of production and assure quality and portion consistency in recipes
  

• Ensure proper maintenance of the equipment and facilities
  

• Maintain safe and sanitary working conditions in accordance with health codes
  

• Other duties as assigned
  

• Experience in a supervisory capacity in a fine dining restaurant kitchen required
  

• Possess a current SafeServe certificate
  

• Able to lift and carry a minimum of 40 lbs.
  

• Ab le to withstand frequent up/down, twisting, and repetitive movements
  

• Winter 2025 - 26
  

• Pay: $28.00 per hour
  

Director of Culinary Operations

About La Crème

La Crème Luxury Catering is Monterey County’s only certified green, high-end, concierge-level catering company with exclusives at premier venues including The Holly Farm and WeatherTech Raceway Laguna Seca, plus our flagship oceanfront venue, Crema on Ocean View. Known for exceptional hospitality, seasonal California cuisine, and mind-blowing presentations, La Crème has been wowing clients since 2011.

Position Summary

The Director of Culinary Operations oversees all culinary operations across La Crème Catering and Crema on Ocean View. This role blends high-level leadership with hands-on execution.

You will lead menu development, production planning, food quality, kitchen systems, ordering, sanitation, event execution, and team leadership for a dynamic multi-venue catering company. You will collaborate closely with the CEO, General Manager, and sales team to ensure culinary excellence at every event — from multi-day luxury weddings to large-scale corporate activations at WeatherTech Raceway.

This position is ideal for a creative, inspired chef who lives for beautifully executed seasonal food, thrives in high-production environments, and loves creating food that wows.

Key ResponsibilitiesCulinary Leadership & Menu Development

·       Lead culinary vision for La Crème Catering and Crema on Ocean View.

·       Create modern, seasonal, high-end menus that impress visually and in flavor.

·       Maintain La Crème’s identity as the only certified green caterer in the region.

·       Stay current on culinary trends, plating styles, techniques, and innovation.

Kitchen Operations & Production Management

·       Oversee all prep, production notes, timelines, and pack lists.

·       Manage high-production catering kitchen at 1184 Forest Ave, Suite G.

·       Maintain impeccable cleanliness, organization, and hygiene standards

·       Develop and implement SOPs, recipe books, portioning guidelines, and efficiency systems.

·       Optimize prep hours, workflow, labor, and cost structure.

Ordering, Sourcing & Inventory

·       Place orders with local farms, purveyors, and artisans, prioritizing seasonal and sustainable

ingredients.

·       Track inventory, manage waste, and oversee zero-waste kitchen practices.

·       Maintain strong relationships with local producers and specialty vendors.

·       Ensure accuracy and cost control through detailed ordering and receiving systems.

Event Execution

·       Lead on-site culinary execution for weddings, corporate events, tastings, and large-format activations.

·       Manage off-site kitchen builds, equipment lists, and service flow.

·       Collaborate closely with event supervisors and service captains to ensure seamless events.

Team Training & Leadership

·       Train, coach, and mentor kitchen team members.

·       Build a positive, calm, organized, excellence-focused kitchen culture.

·       Oversee scheduling, task delegation, and accountability.

·       Maintain consistency in presentation, flavor, and hospitality.

Cross-Department Collaboration

·       Work closely with CEO (Tamie), GM, and sales/event planning teams.

·       Attend tastings, support BEO development, and help create unforgettable client experiences.

·       Contribute to menu proposals, costings, and new program development.

Qualifications & Experience

·       Minimum of 5 years in a senior chef or culinary leadership role.

·       Required: High-end catering experience, including off-site production.

·       Proven experience running a high-volume, multi-event production kitchen.

·       Strong systems-building, organizational, and logistical planning skills.

·       Excellent communication and leadership abilities.

·       Deep understanding of seasonal California cuisine and premium ingredients.

·       Ability to stay calm and effective in fast-paced, high-pressure environments.

·       Flexible schedule including nights, weekends, and event days.

·       Strong, healthy physical stamina — must be able to stand, lift, move, and work long, high-energy shifts when needed.

·       Someone who embraces an active, healthy lifestyle and takes pride in being physically capable, resilient, and ready to lead from the front.

·       Valid driver’s license required.

What Makes This Role Exceptional

·       Lead culinary operations for a beloved, top-tier, luxury catering brand.

·       Oversee and shape menus for La Crème Luxury Catering, WeatherTech Raceway events, and

our newly acquired venue.

·       Collaborate with a passionate, creative owner who loves food and design.

·       Influence multiple revenue streams on a growing hospitality platform.

·       Be part of a company with a 14-year reputation for excellence and creativity.

Compensation

·       $95,000 to $125,000 Depending on experience.  

·       Health benefits reimbursement.

·       PTO- Three weeks per year.

·       Opportunity for advancement as the company expands

The opportunity

Delaware North Sportservice is hiring seasonal Bartenders to join our team at Little Caesars Arena in Detroit, Michigan. As a 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

$6.50 - $6.50 / 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 process credit card sales  
• 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 18 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 up to 35 pounds occasionally
• Exposure to moderate to high environmental noise levels during busy times

Shift details

Evenings
Weekends
Events

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.

Welcome to 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 major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special.

Beyond our walls, we’re making a difference. Through our partnership with charity: water, we’re committed to bringing clean water to one million people in Africa.

Culinary Internship Program

Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you’re interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses – down to an intimate dinner – this is for you! Previous cooking experience is necessary.

Culinary Art Focus

All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino’s, Cinco Niño’s, B-Lux Bar & Grill, Cinco Nino’s, waterpark eateries, banquets, baking/pastry, and the production kitchen.

Baking & Pastry Arts Focus

All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating.

Payrate: $18.00/hr.

What We’re Looking For

One or more of these criteria must apply to be eligible:

• A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs)
• A student enrolled in a culinary or pastry arts program at a community college or university.
• No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge

Kalahari’s Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements.

We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation.

We accept applications year-round for our Culinary Internship Program.

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’re proud to be recognized by Forbes as one of America’s Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members.

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

Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026).

Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Annual Hiring Range:

• $150,000 - $160,000 Per Year

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Main Duties and Responsibilities:

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
• Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Assists in the development and training of cooks as required.
• Prepares administrative reports as required.
• Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
• Works with management staff to improve performance of the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Maintains labor requirements, food costs, overtime, and all productivity requirements.
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience:

• Minimum 10 years of experience as a Chef required
• Minimum of 4 years of experience as an Executive Chef required.
• Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus
• Basic computer skills required. Working knowledge of Microsoft Office products preferred
• ServSafe Certified preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills.
• Multi-lingual a plus.

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:

• We treat each other with respect and we act with integrity
• We communicate and keep each other informed
• We put our heads together to problem solve and deliver excellence as a team
• We have passion for our work and we pay attention to the little details
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
• We do what we say we will do, when we say we are going to do it
• We care about our coworkers, always taking an opportunity to make someone’s day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: be considered for this position, please submit your application by 07/14/2025

About Us :

We’re passionate about pets and the pet industry. For 20 years, we’ve made really good all natural dog treats, we’re on a journey to becoming the #1 All-Natural treat in North America with our brands Crumps Naturals, Caledon Farms and Dog Delights. We are 150 employees (and growing). We operate 2 sites with one in Mississauga, Canada and the other in North Carolina, USA. We believe in building, investing in, recognizing and rewarding remarkable people who value an inclusive workplace, embrace all forms of diversity, and commit to including every voice in our collaborative environment. We’re so much stronger when we know we’re accepted and valued for who we are and what we each bring to the workplace. Our Values are our north star. They guide the decisions we make for all our stakeholders: our consumers, our customers, our people, our communities, and the environment.

Our Core Values:

We embody an entrepreneurial mindset.

We act with compassion.

We act with Integrity.

We put quality first.

We work as a cohesive team.

We embraced agility and adaptability.

Position Overview :

We are looking for a qualified individual to lead new product development and continuous improvement R&D projects in our North Carolina Facility. The ideal candidate will be someone with a strong knowledge of food science, animal nutrition, or a related field and who can independently manage projects, problem solve, and communicate effectively throughout the organization. The individual will report directly to the R&D Director.

Responsibilities:

• Lead and support the formulation and development of new products from concept to commercialization through our gated product development process.
• Initiate new and support ongoing continuous improvement projects by identifying new ingredients, technologies, and processes that align with the company’s continuous improvement goals.
• Organize, coordinate, and conduct plant trials to support new product and continuous improvement initiatives.
• Initiate and lead process improvement projects for processing, baking, and packaging, to align to our company’s continuous improvement goals.
• Support Regulatory and QA initiatives to assure all specifications (formulation, labelling) are accurately developed and compliant with regulations (FDA, AAFCO).
• Maintain accurate records of all technical work and documentation.
• Support overall timeline development and project management initiatives.

Recipe to success:

• An innovator who gets excited by creative thinking and bringing new products to life
• Comfortable in an active manufacturing/production plant environment
• A curious personality who likes to dive deep into the "why" and "how" to continually understand and improve processes
• Enjoy staying up-to-date on current food and nutrition technologies and ingredients
• Collaborator who thrives on teamwork and maintains the "make it happen" spirit
• Food Science: meat science, food rheology, experimental design, statistics
• Food Engineering: mass and energy balance, thermodynamics, statistics
• Highly organized and able to work and balance the needs of several projects

Extra Ingredients:

• Minimum 3 years’ experience in research and development in the manufacturing industry, with a preference for food/pet food.
• Bachelors’ degree or higher, in Food Science, Food Engineering, or similar.
• Proven ability to manage multiple priorities at once while finding efficiencies in an entrepreneurial, fast-paced environment
• Proven ability to work collaboratively with cross functional partners from several departments in the organization.
• Experienced with Microsoft software including Excel, Word, and related software

Why Join The Crump Group?

• Employee Assistance Program
• Perkopolis Discount Program
• Tuition Reimbursement Program
• Career Advancement Opportunities
• Employee Referral Bonus Program
• Casual Dress Code
• Social Club Committee
• Anonymous Employee Engagement Surveys
• Safety Shoe Reimbursement
• Dog-Friendly Office
• Comprehensive Health & Insurance Options (Medical, Dental, Vision)

The Crump Group is committed to equity in employment and diversity. The Crump Group will provide an inclusive and barrier free recruitment process to applicants with accessibility needs in accordance with Americans with Disabilities (ADA). If you require a disability-related accommodation during this process, please inform The Crump Group of your requirements.

About Us:

Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career.

General Description:

The Restaurant Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This Restaurant Manager position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal Restaurant Manager will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential.

Type of position:

Full-time

Requirements:

Bilingual Mandarin Required

Reporting to:

Restaurant Franchise Partner

Hours: 50-65 hours/week

Exempt

Duties and Responsibilities:

• Oversee front-of-house operations by managing labor via scheduling, bar inventory, and ensuring compliance with federal, state, and local regulations.
• Conduct pre-shift meetings focused on service, upselling, and brand standards.
• Ensure seamless execution of KPOT service model.
• Maintain cleanliness, organization, and safety standards.
• Monitor wait times, table turns, and guest flow.
• Recruit, train, and develop hourly team members. Coach and hold staff accountable to performance standards.
• Drive sales growth and local marketing initiatives
• Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures.
• Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service.
• Ensure compliance with all health department regulations.
• Maintain proper food handling, storage, and sanitation standards.
• Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance.
• Additional responsibilities as assigned.

Essential Functions

• 5+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision.
• Holds a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards.
• Proficient in POS systems, scheduling software (specifically 7Shifts), purchasing platforms, streamlining daily operations.
• Demonstrate clear, high-level communication skills to effectively lead teams and enhance guest satisfaction.
• Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs.
• Strong communication and a passion for delivering world-class service at every touchpoint.
• Ability to stand for extended periods.
• Push, pull up, or lift up to 50 lbs.
• Occasionally kneeling.
• Comfortable working around grills and hot cooking surfaces.

Perks & Benefits

• Generous Employee Discount: Receive 30% off meals to enjoy your favorite dishes anytime.
• Vibrant Work Culture: Be part of a fun, high-energy team with opportunities for career growth and advancement.
• Performance-Based Bonus Potential: Earn additional income through performance and goal-driven incentives.

K-Pot Korean BBQ & Hot Pot provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state and local laws.