Nominalization Definition Jobs in Usa

• Use suggestive selling technique for food and beverage
• Attend daily pre-meal tasting and pre-shift meeting
• Ensure friendly greeting to all guests and take orders, serve food and beverage requests promptly
• Check with guest during meal for guest satisfaction
• Responsible for guest check and proper payment
• Assist in clearing and set-up of tables before, during and after service
• Make manager aware of all guest comments and complaints
• Is familiar with Colorado liquor laws does not serve intoxicated guests or minors
• Other duties as assigned
  
  

• High school diploma or equivalent preferred
• At least 1 year experience working in a restaurant
  
  

• Familiarity with Forbes 5-Star standards and procedures
• Proficiency in communicating clearly both verbally and in writing to team members and customers
• Basic knowledge of wine, food and cooking methods
• Understanding on how to assist customers and meet their needs effectively
• Ability to work in collaboration with others to achieve team goals
• Attention to detail
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary School graduate preferred
• 1-2 year(s) of experience in a commercial kitchen preferred
• ServSafe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Supervise and coordinate restaurant staff to ensure exceptional guest service and efficient operations
• Train, motivate, and provide feedback to staff to maintain high service standards
• Oversee daily restaurant activities, including guest seating, order taking, and food delivery
• Ensure food quality, cleanliness, and presentation meet hotel standards
• Handle guest complaints and resolve service issues promptly and professionally
• Maintain records of employee needs and responsibilities including time off requests, schedules, tip sheets, and Personal Action Forms (PAFs)
• Collaborate with the kitchen to ensure timely and accurate food preparation
• Monitor staff performance and assist with performance evaluations
• Ensure adherence to health, safety, and sanitation standards in the restaurant
• Assist with opening and closing procedures, including restaurant setup and cleanup, cash handling and processing of guest payments accurately
• Conduct daily pre-meal meeting and tasting in congruence with Chef and Restaurant Manager, ensuring staff’s knowledge of food, menus, beverage, wine and service
• Maintain high level of guest satisfaction, make immediate corrective action when guests needs are not met
• Other duties as assigned
  
  

• Bachelor's degree in hospitality management, or related field preferred
• Four years' experience in food service environment required
• Two years in a supervisory role preferred
  
  

• Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards
• Excellent leadership and team management skills to motivate and guide staff
• Knowledgeable about 5-star standards
• Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner
• In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation
• Strong communication skills for interacting with guests, staff, and management
• Ability to manage time effectively, multitask, and prioritize in a fast-paced environment
• Proficiency in point-of-sale (POS) systems and restaurant management software
• Ability to train, coach, and develop staff to improve performance and service quality
• Strong organizational skills to manage reservations, schedules, and inventory
• Knowledge of health, safety, and sanitation regulations in a restaurant setting
• Ability to monitor and maintain inventory levels of food, beverages, and supplies
• Strong problem-solving skills to address operational challenges and guest issues
• Ability to maintain a calm and composed demeanor under pressure
• Flexibility to work evenings, weekends, and holidays as needed
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Cook food to order
• Work and maintain sauté, grill, and roasting stations
• Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries
• Set up, work, and breakdown station
• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Submit production needs for following day by shift end
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 1 year of food preparation experience preferred
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Excellent time management skills
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependant Ski Passes
• Other company perks
  
  

• Prepare and cook food items according to standardized recipes, ensuring consistency and quality in all dishes
• Maintain an organized and clean work environment, always adhering to sanitation and food safety standards
• Assist with managing kitchen inventory, ensuring proper stock levels, and reporting shortages or discrepancies
• Operate kitchen equipment safely and efficiently, performing basic maintenance and cleaning as needed
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Follow all safety and health regulations, including proper food handling, storage, and cleaning procedures
• Fill out checkout lists in absence of supervisor
• Other duties as assigned
  
  

• Culinary degree or equivalent preferred
• 3 years of food preparation experience required
• ServSafe or similar food safety course certification preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Proficient experience in guest facing roles
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

Ember Management Group is seeking a talented and visionary Executive Pastry Chef to lead the pastry program for Buccan, Imoto in Coral Gables. This is a hands-on, leadership role ideal for a pastry professional with a passion for craft, creativity, and consistency.

The Executive Pastry Chef will be responsible for the full development and execution of all house made desserts across the Miami location. All pastry items are produced entirely in-house, with some selections featured across multiple concepts and others tailored specifically to each outlet. This position offers creative freedom to build a dynamic, seasonally driven pastry program that supports and enhances the culinary identity of each restaurant.

About Us

Ember Management Group is the team behind some of Palm Beach County’s most beloved dining destinations:

• Buccan – A critically acclaimed, chef-driven bistro offering refined, globally inspired small plates and wood-fired cuisine in a sophisticated yet approachable setting
• Imoto – An intimate, upscale Asian-inspired restaurant showcasing precision-driven sushi and bold, contemporary flavors rooted in Japanese and Southeast Asian cuisine
• The Sandwich Shop at Buccan – A chef-driven, quality-first concept offering thoughtfully crafted sandwiches made entirely in-house, featuring fresh-baked bread and. premium ingredients prepared daily with the same care found in a fine dining kitchen
• Grato – a warm and inviting neighborhood Italian restaurant featuring house made pastas, wood-fired pizzas, and elevated interpretations of classic Italian dishes

We believe in a culture that puts people first—both our team and our guests—and we place a high priority on quality of products, quality of service, and authentic hospitality.

Responsibilities

• Lead the pastry program for Buccan and Imoto, producing high-quality, from-scratch items across all brands
• Develop and execute seasonally inspired dessert menus with distinct identities for each concept, while maintaining consistency on shared offerings
• Oversee and maintain the in-house production program, ensuring product quality, creativity, and consistency
• Manage, train, and lead the pastry team with a focus on mentorship, organization, and excellence
• Collaborate with Executive Chefs and concept leaders to align pastry offerings with each brand’s culinary vision
• Maintain strict standards for cleanliness, food safety, and efficient production
• Support additional BOH and special event functions as needed
• Create well documented recipes and maintain pastry recipe portfolio

Qualifications

• 3–5 years of experience as a Pastry Chef or Pastry Sous Chef in a high-volume, quality-focused kitchen
• Strong background in plated desserts and modern pastry techniques
• Demonstrated creativity, attention to detail, and passion for seasonal, ingredient-driven cuisine
• Proven ability to lead, inspire, and manage a pastry team in a collaborative environment
• Ability to manage production across multiple concepts with varying menu styles
• Flexible schedule with availability on nights, weekends, and holidays as required

Why Join Buccan Coral Gables?

• Join the opening team of one of South Florida’s most anticipated restaurants, led by a James Beard-nominated chef.
• Take creative ownership of the pastry program across multiple distinct concepts.
• Work in a scratch kitchen where quality, seasonality, and innovation are top priorities.
• Collaborate with a driven and supportive culinary leadership team that values technique, consistency, and mentorship.
• Build your career within a restaurant group known for excellence, integrity, and long-term growth opportunities.

Benefits

• Competitive salary
• Health insurance plan
• Employee discounts
• Intercompany F&B allowance
• Paid time off
• Training & development
• Opportunity for advancement

• Food and wine knowledge/service
• Ensure friendly greeting to all guests
• Take orders and serve food and beverage request promptly and ensure that established service procedures and standards are followed
• Check with guest during meal for guest satisfaction
• Responsible for guest check and proper payment
• Set-up station and tables prior to service
• Assist in clearing and set-up of tables and outdoor space during service
• Ensures tableware is clean and delivered in a timely manner
• Completes side duties
• Maintain the proper care and cleanliness of tableware, serving equipment and service areas
• Make manager aware of all guest comments and complaints
• Maintain positive communication with service personnel
• Carries tools necessary to perform job, ie crumbers corkscrew etc
• Other duties as assigned
  
  

• High school diploma or GED preferred
• 1 year customer service experience required
• 1 year serving experience preferred
  
  

• Proficient knowledge in point-of-sale systems
• Knowledge of food and beverage products offered 
• Knowledge of company policies and procedures 
• Knowledge of 5 star standards and adheres to them in every aspect of operation
• Familiar with Colorado liquor laws does not serve intoxicated guests or minors
• Understanding on how to assist customers and meet their needs effectively 
• Ability to prioritize tasks and manage time effectively 
• Ability to do basic problem-solving 
• Proficiency in communicating clearly both verbally and in writing to team members and customers 
• Strong attention to detail 
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to develop strong working relationship with those contacted in the course of work
• Ability to engage with customers in a positive and helpful manner 
• Ability to communicate clearly in English, both verbally and in writing to team members and customers 
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to frequently lift, push or pull up to 50 lbs. individually or with assistance
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass
• Other company perks
  
  

Coastal Southeastern Massachusetts – less than 30 minutes from Providence, Rhode Island and less than 1 hour from Boston, Massachusetts

Southcoast Health is focused on bringing together high-quality Physicians to deliver exceptional care and services. Southcoast Health is one of the largest and fastest growing health systems in New England. Southcoast Health Obstetrics & Gynecology is part of Southcoast Physicians Group which has grown to 800+ providers and still growing. Since its inception in 1996, Southcoast has become a sought-after destination for health care professionals. As a thriving part of the New England medical community, Southcoast Health offers practice excellence in an environment you want to call home.

Position Highlights

Exceptionally located on the southeastern coastline of Massachusetts – Southcoast Physicians Group is seeking an Obstetrician/Gynecologist to join its OB/GYN division as an OB Laborist. The OB Laborist will be an integral part of the team, which currently consists of 7 full-time OBGYN Physicians, 2 gynecologists, and 7 Certified Nurse Midwives. We are growing our OB Laborist program to better position our department with a solid work/life balance and expand our providers to serve our community with our best practice commitment.

Our OB Laborists and providers work together to offer patients and their families a seamless experience throughout their perinatal experience.

The OB Laborists will work at St. Luke’s Hospital, in New Bedford, MA with expansion with our practice in the near future to serve our patients in Fall River, MA at Charlton Memorial Hospital, providing inpatient obstetrical and gynecologic care. Our hospitals are Level II Maternity Centers, with Level II level nursery care and the first in the New England area to have a special care nursery with combined mother/baby rooms. Our Ob Laborists are only responsible for triage and inpatient level of care without any outpatient care responsibilities. The expectation is that the contracted Ob Laborist will be responsible for a predetermined minimum number of 12-to-24-hour call shifts per month as detailed in the contract. A part time Ob Laborist typically provides 24 hours of coverage weekly and a full time Ob Laborist provides 48 hours of call coverage weekly.

This career opportunity will provide patient care within a high-volume, quality and patient care focused team approach in a thriving practice.

• 9 physician practice supported by 7 Certified Nurse Midwives & Nurse Practitioners with reputation for quality and community commitment
• Family Centered Unit at St. Luke's Hospital is a state-of-the-art maternity unit that offers the latest in maternity care and nominated yearly as Best Maternity Care
• Approximately 1,800 deliveries per year
• Board certified / board eligible in Obstetrics & Gynecology
• State-of-the-art Level II Nursery staffed by Boston Children's Hospital physicians
• 24-7 Maternal Fetal Medicine consultative/support/transfer Services with Women and Infants Hospital, Providence, Rhode Island
• On site Gynecologic Oncology Program led by Dr. Tina Robison, and affiliated with Tufts Medical Center with 24-7 consultative/support/transfer services
• Urogynecology consultative/support/transfer and co-management, outpatient and inpatient
• Opportunity to participate in scheduled OBGYN educational seminars and M&M conference held within the organization
• Competitive salary with base plus productivity design and quality incentives
• Sign-on Bonus / Relocation Assistance
• Comprehensive benefit package / 41 days PTO / 6% match on retirement after 2 years
• Malpractice coverage of $2M / $6M

Community Highlights

• Situated less than 30 minutes southeast of Providence, RI and Cape Cod and within 60 minutes of Boston with convenient access to major highways
• Four-season coastal living with sailing and boating in Buzzard’s Bay with opportunity to live on the water
• Conveniently located within 2-3 hours of multiple New England ski areas.
• Options to live in desirable suburbs within Massachusetts or Rhode Island.
• Multi-cultural communities with great family-oriented neighborhoods
• Excellent private and public schools

About Southcoast Health

Southcoast Health has outstanding specialty services, one of America’s 100 Best Hospitals for Pulmonary Care, with advanced heart programs, a Level II Trauma Center, and highly recognized perinatal and bariatric services. It has an IDSA Antimicrobial Center of Excellence. It has been recognized by Newsweek in the World’s Best Hospitals, by US News as a top regional hospital and for its Maternity Care 2022-2023, by ChiME for Most Wired, with the EPIC Honor Roll (#9 in the country), and by SouthCoast Today as a best place to work in the region for multiple years in a row. Within the medical staff of ambulatory and inpatient providers, there are over 1000 members, serving over 135,000 patients in Southeastern Massachusetts and Rhode Island. Southcoast is a desirable place for medical student and advanced practitioner rotations, with collaborative agreements with nearby prestigious schools.

Southcoast Health is a not-for-profit charitable organization that depends on the support of the community to provide services. More information is available online at

Connect to Southcoast through social media at 

For confidential consideration: Email CV to Holly Lestage @

or call 5