Ingenuity Prep Jobs in Usa

We are seeking a Sonographer to join our Radiology Team where you will experience a welcoming environment, strong commitment to teamwork, and cross training opportunities! Apply now if you think you would be the best Sonographer to join our community of professionals working in the Radiology Department.  

POSITION SUMMARY: 

The Sonographer performs a variety of routine, complex and highly technical procedures that require independent judgement, ingenuity and initiative in the application of ionizing, high frequency ultrasonic waves to humans for diagnosis of disease.

The Certified Staff Sonographer works under the administrative direction of the Radiology Director and Radiology Manager, and under the clinical direction and guidance of the Radiologist and Ultrasound Supervisor. The Sonographer performs a variety of routine, complex and highly technical procedures that require independent judgement, ingenuity and initiative in the application of nonionizing, high frequency ultrasonic waves to humans for diagnosis of disease.

MINIMUM REQUIREMENTS: 

High School graduate or equivalent

Graduate of an approved CAHEA/JRCT school of Radiologic Technology, or a two year allied health equivalent

ARDMS (American Registry of Diagnostic Medical Sonographers) certified and ARRT preferred.

 
EXPERIENCE 

2-3 years experience preferred 

Experience in vascular, OB and small part preferred.

ARDMS (American Registry of Diagnostic Medical Sonographers) certified and ARRT preferred

Staff 1 Sonographer registry requirements: RDMS or RVT required (RVT is required within 180 days of employment and RDMS (OB) is required within 2 years of employment)

Staff 2 Sonographer registry requirements: RVT and RDMS required (OB required within 2 years of employment)

Senior Sonographer registry requirements: RVT, RDMS (OB) plus one additional ARDMS specialty board (not including Physics). Five plus years registered sonographer experience.

BENEFITS 

We offer health, dental, vision, paid time off, and so much more! Review our benefit summary at:

LEARN MORE ABOUT OUR TEAM   

We are CVMC:    

What makes living in Vermont so wonderful?
 

To learn more information about our Radiology team visit:
 

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• The position has day, evening, and weekend shifts available for full-time and part-time workers
• This role is eligible for a wide variety of shift differentials depending on your work schedule
• For new grads, we will provide an intensive and competent program for on-the-job training with a paid orientation phase to help ensure your success
• For more experienced candidates, there are potential opportunities for professional growth through cross training, education, quality initiatives programs, and further certification
• A generous sign-on bonus is available for full time workers
• Other benefits include tuition/licensure reimbursement, a referral bonus program, free access to our Employee Assistance Program, and much more!

• Perform quality radiographic and fluoroscopic exams with the appropriate technical skills and according to the established procedure/protocols in a variety of settings, including the main department, emergency room, operating room, and other floors/areas of the hospital
• Participate in all aspects of care of the radiology patient to include pre and post care by support the patient care area.
• Provide exceptional patient care, safety, education, radiation protection, and excellent customer service experience during procedures
• Maintain appropriate documentation of patient records especially in the Radiology Information System
• Perform the duties of a staff technologist while providing direct and indirect clinical supervision and education of students in the clinical setting
• Collaborate and participate in department related projects and/or teams focused on improvement opportunities
• Assist with supportive duties such as transporting patients, office/clerical functions, equipment troubleshooting, maintaining supplies in rooms, and cleaning radiographic equipment
• Occasionally participate direct and indirect supervision of radiology students as well as indirect supervision of orderlies to coordinate patient flow

• Successful completion of an accredited Radiologic Technology Program
• 1 year of Radiologic technologist experience preferred

• Current BLS Certification
• Current New York State Radiologic Technologist License
• Registered Radiologic Technologist with the American Registry of Radiologic Technology (ARRT)

• Demonstrated ability to hold a high level of clinical and professional accountability
• Ability to effectively communicate with patients, students, staff, and physicians
• Ability to provide excellent customer service to our patients and stakeholders
• Ability to coach and teach less experienced team members
• Ability to promote and work in a team setting
• Demonstrated ability to work effectively with a patient population of diverse educational, cultural, spiritual and socioeconomic backgrounds
• Computer literacy problem solving skills required

• The position has day, evening, and weekend shifts available for full-time and part-time workers
• This role is eligible for a wide variety of shift differentials depending on your work schedule (up to 22% added to base-pay!)
• For new grads, we will provide an intensive and competent program for on-the-job training with a paid orientation phase to help ensure your success
• For more experienced candidates, there are potential opportunities for professional growth through cross training, education, quality initiatives programs, and further certification
• A generous sign-on bonus is available for full time workers
• Other benefits include tuition/licensure reimbursement, a referral bonus program, free access to our Employee Assistance Program, and much more!

• Perform quality radiographic and fluoroscopic exams with the appropriate technical skills and according to the established procedure/protocols in a variety of settings, including the main department, emergency room, operating room, and other floors/areas of the hospital
• Participate in all aspects of care of the radiology patient to include pre and post care by support the patient care area.
• Provide exceptional patient care, safety, education, radiation protection, and excellent customer service experience during procedures
• Maintain appropriate documentation of patient records especially in the Radiology Information System
• Perform the duties of a staff technologist while providing direct and indirect clinical supervision and education of students in the clinical setting
• Collaborate and participate in department related projects and/or teams focused on improvement opportunities
• Assist with supportive duties such as transporting patients, office/clerical functions, equipment troubleshooting, maintaining supplies in rooms, and cleaning radiographic equipment
• Occasionally participate direct and indirect supervision of radiology students as well as indirect supervision of orderlies to coordinate patient flow

• Successful completion of an accredited Radiologic Technology Program
• 1 year of Radiologic technologist experience preferred

• Current BLS Certification
• Current New York State Radiologic Technologist License
• Registered Radiologic Technologist with the American Registry of Radiologic Technology (ARRT)

• Demonstrated ability to hold a high level of clinical and professional accountability
• Ability to effectively communicate with patients, students, staff, and physicians
• Ability to provide excellent customer service to our patients and stakeholders
• Ability to coach and teach less experienced team members
• Ability to promote and work in a team setting
• Demonstrated ability to work effectively with a patient population of diverse educational, cultural, spiritual and socioeconomic backgrounds
• Computer literacy problem solving skills required

• Represent and demonstrate the values of F.H. Paschen: tenacity, versatility, ingenuity and pride.
• Responsible for the management of the entire project, including scheduling, purchasing, quality and safety.
• Ability to participate in preconstruction services, including estimating and value engineering
• Supervisory responsibility for Project Engineer(s), Assistant Project Manager(s), and Construction Intern assigned to contract(s) and/or work orders
• Collaborate with other Project Manager(s) to find alternative solutions
• Collaborate and monitor Superintendent(s) performance on contracts and/or work orders
• Review and approve Assistant Project Manager proposals
• Negotiate financial disputes and change orders with owners
• Point of contact for project management staff, architects, subcontractors, owners, engineers and more
• Understand details of project scope of work
• Create and maintain project cost reports
• Document and negotiate changes that may affect project completion or contract costs with subcontractors and owners
• Develop field quality assurance and quality control plan with Superintendent
• Collaboration of project safety plan with Superintendent(s)
• Responsible for managing MBE/WBE subcontracting requirements
• Responsible for EEO/Affirmative action contract requirements
• Other duties as assigned
  

• BS in Construction Management or Engineering and / or 6-10 years of construction experience.
• Ability to manage multiple projects and personnel simultaneously.
• Knowledge of construction, design, cost reporting and cash flow management.
• Computer skills, knowledge of Project Management, Scheduling, good communication and organizational skills are necessary.
• Experience with a general contractor is required
• Experience with Transit/Rail/CTA
  

• Health insurance
• Dental insurance
• Vision insurance
• Paid time off
• 401K matching
• Flexible spending account
• Life insurance
• Referral program
• Professional development assistance
• Eligibility for Year End Bonus
• LifeLock Subscription
  

Director of Finance & Operations

Job Summary

At Ivy Hill Prep, strong operations and financial stewardship enable academic excellence. The Director of Operations & Finance is a strategic partner to the Head of School and a core member of the Leadership Team. This role leads all non-instructional functions; including operations, finance, compliance, enrollment, facilities, safety, IT, and vendor management.

The Director of Operations & Finance designs and executes systems that ensure efficiency, transparency, and sustainability, allowing instructional leaders to focus on teaching and learning. Grounded in Ivy Hill Prep’s LEAGUE values, this leader builds a culture of accountability, urgency, and continuous improvement.

Reporting Structure: This role reports directly to the Head of School and provides strategic oversight of the school’s operations and administrative functions. The Director of Finance & Operations supervises the Operations Manager, who in turn manages a team of Operations Associates, ensuring clear lines of accountability, effective team management, and efficient execution of day-to-day operational responsibilities.

Key Responsibilities

1. Strategic Leadership & Organizational Effectiveness

• Serve as a strategic partner to the Head of School in driving schoolwide priorities, long-term sustainability, and organizational performance.
• Establish and monitor key performance indicators across operations, finance, enrollment, and compliance.
• Lead cross-functional initiatives that strengthen systems, reduce inefficiencies, and support academic outcomes.
• Build strong alignment and communication between instructional and operational teams.
• Design, implement, and continuously improve operational systems that drive efficiency, accountability, and sustainability across the school.

2. Financial Management & Sustainability

• Lead development, monitoring, and execution of the school’s annual budget in partnership with the Head of School and back-office provider.
• Monitor financial performance, cash flow, and variances to ensure fiscal responsibility and long-term sustainability.
• Oversee purchasing, expense tracking, and internal controls.
• Develop multi-year financial projections and support strategic planning.
• Support the school’s development and fundraising efforts, including grant writing and participation in the application development process, coordination of donor engagement activities, preparation of materials, grant reporting, and the operational execution of fundraising initiatives.
• Prepare financial reports for the Board and Finance Committee and support audit processes.
• Partner with leadership to align resources with academic and enrollment priorities.

3. Operations, Compliance & Risk Management

• Ensure full compliance with charter, NYSED, Department of Health, and all other regulatory requirements.
• Maintain compliance calendars, documentation systems, and monitoring processes.
• Lead oversight of facilities, safety, emergency preparedness, transportation, food service, and technology systems, ensuring compliance with all regulatory and operational requirements.
• Manage the implementation and ongoing maintenance of the school’s technology program, including infrastructure, device management, and coordination with external IT partners.
• Lead vendor selection, contract negotiation, and performance management to ensure high-quality services and cost efficiency.
• Lead preparation for regulatory audits, site visits, and monitoring reviews.
• Establish systems to mitigate operational and financial risk.
• Oversee facility planning, maintenance, and capital improvements to ensure a safe, compliant, and well-functioning learning environment.

4. Enrollment, Community & External Partnerships

• Lead marketing, enrollment, outreach, and retention strategy to meet student targets
• Monitor enrollment data and trends to inform recruitment and marketing efforts.
• Build and sustain partnerships with community organizations and stakeholders.
• Represent the school with families, partners, and external audiences as needed.

Qualifications

• Strong alignment with Ivy Hill Prep’s mission and LEAGUE values.
• Demonstrated experience in operations, finance, and compliance leadership.
• Three to five years of experience in operations and finance preferred
• Proven ability to manage complex systems, teams, and priorities.
• Strong financial acumen and data analysis skills.
• Excellent communication and stakeholder management.
• Experience in charter schools strongly preferred.
• Bachelor’s degree required; advanced degree preferred.

Salary & Benefits

Ivy Hill Prep offers a competitive salary, comprehensive benefits, and extensive professional development opportunities. Staff are equipped with the tools and resources needed to succeed. $115,000 - $125,00.

Commitment to Diversity

Ivy Hill Prep is an equal opportunity employer and does not discriminate based on race, religion, gender, sexual orientation, national origin, disability, or veteran status.

Apply Now!

Please send a resume to

CATERING SOUS CHEF

Our Catering Sous Chef is a highly skilled, hands-on culinary leader who serves as the operational backbone of the catering kitchen, bringing the Executive Chef’s vision to life through precise execution, organization, and leadership. This role is responsible for translating menus and concepts into consistent, high-quality food production across a wide range of events. Working closely with the Executive Chef and kitchen team, the Catering Sous Chef ensures prep, production, and execution run smoothly, efficiently, and on schedule. Success in this role requires strong culinary expertise, a calm and solutions-oriented approach, and the ability to lead teams in a fast-paced, high-volume catering environment.

WHAT OUR SOUS CHEF DOES:

• Support the executive chef in overseeing all kitchen and food production operations
• Supervise and coordinate kitchen staff, including prep cooks and station attendants
• Manage food preparation to ensure quality, consistency, and timely execution for events
• Lead the kitchen in the executive chef’s absence
• Ensure compliance with food safety, sanitation, and quality standards
• Monitor portion control, waste reduction, and cost efficiency
• Help manage receiving and proper storage of ingredients
• Assist with menu development, tastings, and recipe standardization
• Train staff on recipes, procedures, and equipment use
• Troubleshoot operational issues during prep
• Support scheduling, prep lists, and production planning
• Assist with execution of full-service catering events as needed
• All other duties as assigned

WHAT YOU NEED TO BE A SOUS CHEF:

• Professional culinary training or equivalent hands-on experience; experience with high volume production or catering
• 3–7 years of kitchen experience, including leadership or supervisory roles
• Knowledge of food safety, sanitation, and HACCP standards
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Ability to speak Spanish preferred, but not required
• Able to read and follow a recipe
• Ability to scale recipes and manage production timelines
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• Capable of lifting up to 50 pounds, as needed
• Continuous bending, stooping, reaching, twisting, and use of hands and arms
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Strong organizational, communication and interpersonal skills
• Attention to detail, problem solver, team player
• Familiarity with catering software and/or ability and willingness to learn new platforms

WHAT WE OFFER:

• Competitive pay
• Health insurance plans available for as low as $150 per month after 30 days of employment
• Dental and vision plans
• Paid time off
• $300 dining credit per month for Farmers Restaurant Group
• Paid pregnancy and parental leave
• Voluntary benefits: short-term disability and accident insurance
• Free access to company massage therapist
• Discounted gym & yoga membership
• Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person
• Training and career growth opportunities
• Free Employee Assistance Program

Do you excel at keeping business running smoothly? Can you lead a team with accountability, attention to detail, and a commitment to results? Are you driven to maintain high standards while providing exceptional and exciting guest service?

Union Hall restaurant at Journeyman Distillery is seeking an Assistant FOH Manager who thrives on structure, teamwork, and operational excellence. In this role, you’ll support the FOH team, ensure seamless service, and help uphold the standards that make our restaurant a unique destination. If you’re motivated by hard work, clear expectations, and measurable success, this is the role for you.

At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here’s a peek at what you will receive as a Journeyman employee:

• Outstanding Growth Opportunity!
• Paid Time Off
• 401(k) with Employer Match
• Medical, Dental, Vision, Life, and Supplemental Insurance Options
• Free Quarterly Bottle of Spirit (21+)
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• Employee Discounts
• Monthly Founder's Day event with Founder/CEO, Bill Welter
• Annual Employee Putting Competition
• Annual Employee Party

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success.

GRIT

• Having a positive attitude that no challenge is too great
• Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success
• There is no substitute for grit and putting in the time and effort. Good things will come from those efforts
• 10,000-hour rule. Malcom Gladwell: it takes 10,000 hours of intensive practice to be great

ALWAYS A JOURNEYMAN

• Excellence is a lifelong pursuit and mastery is an illusion
• The joy is in the daily work and pursuit of excellence, not in the final destination
• A focus on continual improvement and doing our best

1st CUSTOMER

• Treating every customer with the mindset that they are the business’s 1st ever customer
• Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience
• Clean facilities
• Being available to the customer and timely responses in any capacity
• This mindset extends to our vendors, suppliers, partners, and especially our fellow employees
• Never take the customer or employee for granted
• 362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed.

AMBASSADOR

• Taking pride and ownership in your work
• Engagement and active participation in your work and company activities
• Being a positive force in the workplace; creating a culture of positivity
• Extending common courtesy to self, employees, vendors, and guests
• Being an evangelist and promoter of the company and brand

PRINCIPAL DUTIES:

Driving Sales

• Cultivating guest relations through regular table visits

• Develop relationships with customer and build regular clientele base

Bar Program

• The Assistant FOH Manager runs the bar program in association with General Manager

• Schedules & manages prep for all areas involving bar

• Works with General Manager to create new cocktails & menus, analyze sales and costs, and constantly improve guest experience

• Proactively plan drinks for special events

• Inspire bar staff to create new cocktails

• Schedule tastings with General Manager

• Create plan for running beverage specials

• Work with Events Operations Manager to procure & prepare all ingredients for Events

Training & Development

• Become “Subject Matter Expert” in areas of training

• Develop tasting calendar with Chef & General Manager

• Conduct New Hire Orientation in association with Training Manager & Human Resources

• Schedule new employees training shifts as well as the first week of shifts in their job

• Perform Employee Reviews annually for each FOH employee

Opening Procedures

• Work with opening Chef to properly prepare the restaurant for service

• Daily walk-through of prepped items

• Create prep lists for each day

• Review daily sales log from previous day and popular item trends and make necessary adjustments prep quantities.

• Discuss pre-shift tasting food items

• Review labor log from day before

• Identify employees that did not clock out; adjust and train on proper procedures

• Follow up on employees that were scheduled and were not clocked in

• Prepare communication for daily shift

• Make adjustments to following days schedules based on needs

• Put a copy of Daily Roster Report at Host stand and a copy on Manager clipboard

• Print Floor Chart Maps and input daily roster

• Proper Cash Handling Procedures

• Confirm Bar Bank daily

• Confirm bar/retail drawers

• Assign drawers to staff for day

• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs.

Knowledge & Versatility

• Become proficient in all job functions of both front and back of house employees.

• Have and demonstrate a thorough understanding and practice of Journeyman Employee Handbook, employee benefits, and company values.

• Perform varied duties to ensure proper restaurant operation according to standard operating procedure.

Lead By Example

• Interact with, direct, and supervise employees on a daily basis in a fair and dignified manner

• Complete projects as assigned in a timely manner

• Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and courtesy

• Become proficient in all job functions of both front and back of house employees

• Uphold applicable policies and requirements of employment laws

• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift

• Arrive to work on time and in ready to work condition

• Follow all rules, policies, procedures, and conditions of employment outlined in the Employee Handbook

• Conduct daily business with a high level of positivity and teamwork mentality

SECONDARY DUTIES:

• Share knowledge and information of Journeyman products and company history including the Featherbone Factory building, and E.K. Warren.

• Assist with departmental operations across Journeyman properties as required.

• Stay customer focused and nurture an excellent customer experience.

• Assist other staff on floor as you are available.

• Handle any problems that might arise both courteously and professionally.

• Consistently adhere to grooming and appearance standards set by the company – and ensure that staff adhere to the same standards.

• Understand and can communicate to guests our available food and beverage products, as well as Journeyman accommodations and services.

REQUIREMENTS:

• Must be at least 18 years of age or older.
• Good organizational skills and verbal communication skills.
• Ability to use logical or rational thinking to solve problems.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to carry out detailed written or verbal instructions independently.
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.
• Ability to stand for 8+ hours.
• Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

FLSA Status: Exempt

Department: Food and Beverage Kitchen

Reports to: Chef De Cuisine & General Manager

Purpose:

The Chef is directly responsible for the cost-effective operation of a clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. The Chef works as part of the management team of the restaurant to build sales and grow the business and is responsible for operating a profitable restaurant, where the quality of food, service and ambience are continually challenged and improved, and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged.

The Chef is expected to work an average of 5055 hours per week.

Essential Duties:

-Creating and maintaining an upbeat, productive, and educational environment.

- Projecting a positive attitude.

- Showing respect for all employees and actively cultivating an inclusive environment build upon

mutual respect, civility, and positivity.

- Providing ongoing training and constant improvement of product and workplace (i.e., safety,

sanitation and systems).

- Setting the pace and tone of the kitchen and overall restaurant through attitude,

initiative and drive.

- Providing feedback and direction to BOH employees, to continue ongoing development.

-Helping to develop a cohesive team and leading them to work toward the common goals of the

restaurant.

- Possessing a high level of initiative and drive to do whatever is necessary to build and run a

successful operation.

- Working closely with the General manager to create a team atmosphere among the entire staff that is both a positive and professional work environment.

- Leading by example, taking an active role in cooking and supervising the line during dinner service.

- Participate in mini meetings with FOH management on a regular basis to ensure clear line of communication and upkeep of company goals.

- Establishing clear communications along all lines within the business.

Building the Business and Guest Base

- Aggressively working to build food sales by operating the kitchen with a guest-satisfaction mentality.

- Making decisions based on what is best for the guest.

- Solving problems so that each guest will want to return.

-Working with the GM and front of house manager to train staff on product knowledge.

Quality of Operations

-The Chef is responsible for ensuring that the restaurant is operating at or above company standards. The

-Chef must pay attention to detail in all areas of the operation, including food quality and consistency, training

and development, security, safety, sanitation, and physical structure.

Specifically:

- Ensuring strict adherence to standards for food quality.

- Demonstrating commitment to cultivating knowledgeable staff members who are proud of our

quality and believe in our concept.

- Ensuring all Health Department regulations are always enforced.

Cost Management and Profitability

The Chef is responsible for generating strong financial performance for the health of the restaurant and the

company. They are ultimately responsible for ensuring that the food and BOH labor costs meet or exceed

budgeted financial goals.

Specifically:

- Working proactively with the General Manager to maximize sales and optimize profits through the

management of food and labor costs.

- Food COGS goal of 28% or less.

- Total Kitchen Labor goal of 11%

- Analyzing weekly costs to ensure proactive management of controllable costs.

- Assuming full responsibility for:

- Monitoring daily BOH labor reports and minimizing overtime.

- Providing a monthly physical inventory

- Maintaining the valuations on your inventory using invoices from vendor

- Purchasing and Receiving

- Monitoring local vendors accordingly.

- Placing effective orders, based on sales, while simultaneously taking advantage of drop size

incentives.

- Proper receiving, rotation, storage, and handling of all food products.

Production

- Taking a hands-on approach and being directly involved in daily production.

- Setting appropriate prep levels (sales versus usage) to ensure fresh product and effective use of

labor, including:

- Daily prep counts.

- Weekly prep totals and weekly prep plans.

- Regular review of Product Mix (P-Mix) information.

Personnel

The Chef is responsible for overseeing all aspects of kitchen staffing and is responsible for the hiring and

scheduling of quality employees to execute the menu successfully and to maintain the smooth flow of

kitchen operations.

Specifically:

- Establishing and maintaining appropriate staffing levels and remaining abreast of any changes that may

impact staffing needs.

- Keeping the GM informed of all staffing needs.

- Ensuring thorough and complete training of all employees, including kitchen operations, knife

safety, proper handling of product, use of chemicals, use of equipment, etc.

- Minimizing employee turnover.

- Providing coaching, mentoring and development to all employees as this is critical for the

success of the restaurant and the company.

- Mentoring, coaching and developing Sous Chef Donald Readington to be an extension of yourself. Sous

development should include; menu engineering, systems development, training systems, vendor

negotiations and kitchen management.

- Providing consistent and frequent feedback to Sous Chef(s) and staff.

- Teaching and coaching staff daily.

- Holding BOH meetings to review specials, menu items and discuss kitchen issues.

- Attending FOH Pre-Meals to review specials, menu items and discuss kitchen issues.

- Producing an accurate forecast

Administration

- Overseeing the creation and implementation of all menus.

- Ensure all menu changes are rolled out according to The Terrace Rooftop Dining procedures

- Ensuring that performance reviews of all BOH employees are completed annually

Facility and Equipment

The Chef is responsible for the daily upkeep of the physical restaurant/kitchen, specifically:

- Providing a daily walk through of the kitchen to determine areas needing attention or repair.

- Maintaining a running punch list of need to have as well as nice to have items which are

handled in a timely fashion as appropriate.

- Planning necessary upgrades in a timely, well thought out way.

- Calling appropriate repair companies

- Keeping The Terrace Leadership informed of all necessary repairs and logging repairs and

Maintenance.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Compensation details: 75 Yearly Salary

PI152e172c56af-26289-39969973

About Ivy Hill Prep

Ivy Hill Preparatory Charter School is committed to ensuring that every scholar receives a rigorous, joyful, and supportive academic experience that prepares them for long-term success. Our team works collaboratively to develop strong instructional systems, support teacher growth, and ensure that all students achieve at high levels.

Role Overview

Ivy Hill Preparatory Charter School is committed to ensuring that all teachers are supported and prepared to provide a high-quality education for every scholar. The Instructional Coach (IC) serves as a lead instructional coach and curriculum strategist who partners with teachers and instructional leaders to strengthen teaching practice and drive student achievement.

The Instructional Coach works closely with the Head of School and Assistant Head of School to support strong instructional systems through coaching, professional learning, and curriculum implementation. This role focuses on developing teacher capacity, analyzing student data, and strengthening curriculum and assessment practices across the school. While the IC does not supervise teachers or serve as an evaluator, they play a critical role in supporting instructional improvement through coaching, modeling, and collaborative planning.

The Instructional Coach reports directly to the Head of School.

Key Responsibilities

Instructional Coaching

• Provide instructional coaching for a designated group of teachers through classroom observations and feedback conversations
• Support teachers in strengthening lesson planning, instructional delivery, and student engagement
• Provide real-time, in-the-moment coaching and model effective instructional practices when appropriate
• Partner with teachers to implement strategies for differentiation, intervention, and rigorous student thinking

Data-Driven Instruction

• Analyze student work and assessment data to identify instructional priorities
• Lead or support data meetings that help teachers respond to student learning needs
• Support teachers in developing action plans to address learning gaps and accelerate student progress
• Monitor grade-level progress toward academic benchmarks

Curriculum & Assessment

• Support the implementation of Ivy Hill Prep’s curriculum and instructional programs
• Partner with teachers on lesson planning, unit design, and backward planning practices
• Coordinate assessment systems including NWEA MAP, New York State assessments, and internal assessments
• Support collaborative scoring, assessment preparation, and assessment data analysis

Professional Learning

• Plan and facilitate professional development aligned to school instructional priorities
• Support grade-level and content team meetings focused on instructional improvement
• Collaborate with school leaders to design targeted professional learning opportunities

Instructional Strategy

• Partner with school leadership to strengthen school-wide instructional systems
• Support academic planning and preparation for assessment cycles
• Use school-wide achievement data to identify trends and inform instructional priorities

Qualifications

• Bachelor’s degree required
• Minimum 5 years of successful classroom teaching experience
• Demonstrated record of strong student academic growth
• Experience with standards-based planning and curriculum implementation
• Experience analyzing student data to drive instruction
• Ability to coach and support adult learners through collaboration and feedback
• Strong communication, facilitation, and relationship-building skills

Compensation & Benefits

The salary for this position ranges from $85,000–$92,000, commensurate with experience. Ivy Hill Prep offers a competitive benefits package including health and retirement benefits, ongoing professional development opportunities, and the technology and instructional resources necessary to support excellent teaching and learning.

Commitment to Equity

Ivy Hill Prep is an equal opportunity employer and is committed to building a diverse and inclusive team. We welcome applicants of all backgrounds and do not discriminate based on race, color, religion, gender, sexual orientation, national origin, age, disability, pregnancy, or veteran status.

Apply Now!

Please send a resume to

About Us:

GenNext Learning Center provides high-quality academic support for students K–12. Our mission is to help students excel academically, build strong foundations in core subjects, and achieve their college and career goals. We specialize in personalized instruction and test preparation programs to set students up for success.

Position Overview:

We are seeking an experienced and passionate Math Tutor to join our team, focusing on grades 6–12. The ideal candidate has a strong track record in PSAT, SAT, and ACT preparation and mastery of Algebra, Geometry, Calculus, and Statistics (including AP levels). This is a hands-on role where you will inspire students, tailor your teaching to individual learning styles, and help them achieve their top scores.

Key Responsibilities:

• Deliver the GenNext Math curriculum effectively to middle and high school students.
• Teach Algebra, Geometry, Calculus, and Statistics, including AP-level content.
• Provide targeted PSAT, SAT, and ACT test prep instruction.
• Assess and monitor student progress to ensure learning goals are met.
• Create a motivating, supportive, and positive learning environment.
• Maintain regular communication with parents, guardians, and the GenNext team.

Qualifications:

• Master’s degree in Mathematics, Education, or a related field.
• 5+ years of teaching experience with high school students.
• Experience with PSAT, SAT, and ACT test prep preferred.
• Strong communication and interpersonal skills.
• Patience, creativity, and a passion for teaching.

Location: 1400 N Coit Rd Ste 101, McKinney, TX 75071

Pay: $30 – $35/hr

Schedule: Weekdays after school + Weekends

Why Join Us:

At GenNext, you’ll work with motivated students, supportive colleagues, and a mission-driven environment where your expertise directly impacts student success.

Learn more: GenNext Learning Test Prep

Additional Job Application Terms

This job is part of LinkedIn’s Full-Service Hiring beta program. Eligibility is limited to candidates located in and performing services in the United States, excluding those based in Alaska, Hawaii, Nevada, South Carolina, or West Virginia.

We’re committed to making our hiring process as smooth and timely as possible, and we understand that waiting to hear back can add to the anticipation. If you’re a potential fit, our team will reach out within two weeks to progress you to the next stage. If you don’t hear from us in that time, we encourage you to explore other opportunities with our team in the future, and we wish you the very best in your job search.

Kitchen Services Lead, Full-time

Hopedale Medical Complex is searching for a skilled Kitchen Services Lead to oversee the dietary department during the evening shift from 10 am or 10:30 am to 7 pm, with rotating weekends. The Kitchen Services Lead is responsible for oversight or delegation of responsibilities within the department. Serves food to residents, visitors, and employees in a friendly, professional manner while providing outstanding customer service. The kitchen services lead will also supervise our evening kitchen staff and dinner service at night. The starting wage for this position is $17 per hour.

HMC Offers:

• Tuition Reimbursement

• Excellent benefits - health, dental, vision, and life and disability insurance

• Quality childcare located on site

• HMC Wellness Center membership

• 401(k) plan with employer match

Employee Daycare Rates

• Infants (6 weeks to 15 months) - $133 weekly, $27 daily

• Toddlers (15 months to 2 yrs) - $126 weekly, $26 daily

• 2 years to 3 years - $119 weekly, $25 daily

• 4 years to 5 years - $112 weekly, $23 daily

Responsibilities:

• Ensures all food taste and presentation are of the highest quality for all areas of servicehospital, nursing home, commons, and Caf.

• Assist with the tray line, responsible for checking all trays.

• Run cash register in caf.

• Acts as a backup to the Food Services Manager/Chef. Makes time for staff concerns, conflicts, and questions. Completes orders when required.

• Assists with the training and onboarding of new staff.

• Oversees completion of tasks within the main kitchen or in other buildings when needed.

• Responsible for monitoring all freezer and refrigerator documentation in the main kitchen.

• Assist with the development and review of dietary policies and procedures.

• Responsible for filing and storage of all dietary records, schedules, menus, etc.

• Responsible for monitoring all logs in the kitchen, such as three-well sanitation.

• Responsible for direct supervision of tray line, food quality, accuracy of production, and tray presentation.

• Assist with the development and/or implementation of food service in-service monthly.

• Assists with catering.

• Responsible for all cold station duties, including prep for next day supper, prep tray line items, and prep kitchen for next day

• Maintain kitchen sanitation and safety standards

• Other duties as assigned.

• Requires familiarity with kitchen equipment.

• Must be able to read and follow a recipe, unsupervised.

• Attention to detail, especially when performing quality inspections on ingredients and products.

• Working knowledge of food preparation.

• High school diploma (or equivalent) or current enrollment in secondary school.

• Ability to handle constructive criticism and accept feedback from residents regarding food concerns.

• Well-versed knowledge of all kitchen positions, tasks, and duties.

• High leadership skills.

• Basic math and computer skills.

• Works well independently, with little guidance.

• Ability to work with and serve various people is required, high-risk populations included.

• Excellent customer service and communication skills.

• Ability to follow instructions and work as part of a team.

• High levels of dependability and responsibility.

• Must be available to work every other weekend and holiday rotation.

• A ServeSafe license is preferred

Background check and drug screen disclaimer:

Employees are required to pass a state and federal background check and pass a drug and alcohol test. We test for illegal and legal substances, including cannabis (THC).

Physical Demands:

• Must be able to lift 50 pounds.

• Must be able to push/pull delivery carts.

• Able to stand for long periods of time.

• Ability to work in hot, hectic environments: stand, walk, bend, use hands and appliances, and lift heavy items for extended periods.

Compensation details: 17-20 Hourly Wage

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