Squirrel Menu Jobs in Usa

Cast Members working in entry level culinary positions are responsible for execution of all menu categories and specific recipes for all restaurant menu items including timing, quality, temperature, portion, and presentation.

A Cook 4 will be assisting with all overall culinary production, which includes preparing menu items from recipes, for consumption in hotel restaurants throughout the resort.

They will also be responsible for promoting a fun and creative working environment and partner with Front of House to ensure Cast training/knowledge of product ensuring a smooth operation and delivery of exceptional dining experience.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.Responsibilities :Prepares, seasons and cooks to order menu items for all meals throughout the day, including Breakfast, Lunch and Dinner meal periodsPortions and arranges food on serving dishes and is responsible for portion control and plate presentationMay cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreadsMay wash, peel, slice, scoop, dice and julienne vegetables and fruitsPrepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food itemsSome knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipmentAbility to prepare products according to recipe guidelinesKnowledge and understanding of kitchen safety and sanitation including temperature requirementsHas good judgment of food quality and production, understands the impact of spoilageAbility to assist Chef in preparing items for Guests with special dietary needsCleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures Basic Qualifications : Currently enrolled or graduated within six months of application submission in an accredited college/university working towards a degree in the culinary field.

Able to provide own housing for the duration of the internship program.Able to provide/have reliable transportation to/from work.Ability to multi task and work in a very fast paced team environmentDemonstrates a desire to work in a guest service and team environmentDemonstrates passion and enthusiasm for working in the kitchenStrong listening skills and ability to follow directionMust be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events Preferred Qualifications:Recommendation from schoolFood Safety Certification or equivalentKnowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.

This internship is a full-time , two-month commitment, between the months of May 2026 through September 2026.Keyword: AULANI CASTING, AULANICASTINGThe pay rate for this role in Hawaii is $33.88 per hour.

Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.

To learn more about our benefits visit:

Sous Chef — Lion’s Tale Bar & Restaurant

Lion’s Tale is seeking a Sous Chef to join our kitchen leadership team. Our menu draws inspiration from French technique and the ingredients of California’s Central Coast, with a focus on seasonality, precision, and thoughtful execution. We are looking for someone who is serious about the craft of cooking and ready to take on the responsibilities of a true sous chef.

This role is ideal for a cook who is ready to move beyond the line and step into kitchen leadership, organization, and creative collaboration.

What We’re Looking For

Minimum 3 years of professional kitchen experience, with strong line cooking fundamentals and the ability to lead a service. The right candidate will be reliable, punctual, and consistent, hard working and self motivated, organized and detail oriented, calm and focused under pressure, comfortable leading a team and maintaining standards, and interested in seasonal ingredients and thoughtful menu development.

We are looking for someone who takes pride in the details of a well run kitchen, from prep organization to the final plate leaving the pass.

Responsibilities

Assist the Chef with daily kitchen operations and service leadership

Support staff training, standards, and accountability

Help maintain prep systems, organization, and cleanliness

Work with the chef on menu development and seasonal specials

Assist with inventory management, ordering, and cost awareness

Ensure consistency and quality across all dishes

Help foster a professional, focused, and positive kitchen culture

Compensation & Benefits

Hourly to start, with salary available for the right long term fit

401(k) and health insurance benefits

Opportunity to grow within the kitchen leadership structure

Creative input on menu items and specials

Lion’s Tale is a restaurant that values craft, professionalism, and a strong team culture. We are looking for someone who wants to contribute to the direction of the kitchen and grow with us.

Please send a resume and a brief note about your experience.

Healthcare Services Group is hiring a Regional Executive Chef for the New Mexico area!

Salary: starting at $70,000 per year, with the potential to increase based on experience and other factors. 

The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter  expert, and trusted advisor to the operations leadership teams within a given geographical region  and/or client group. The position reports directly to the Senior Executive Chef and is an integral  colleague responsible for teaching, training, and developing the district managers, account  managers and onsite culinary teams related to the organization’s menu and associated integrated  systems, standards and processes. This position is responsible for overseeing, implementing and  supporting execution of culinary programs, including process standardization, purchasing  compliance, initiative adherence, product quality and consistency across multiple accounts  within the assigned region. Acts as a regional leader who models proficiencies and behaviors that  consistently embody the characteristics necessary to drive the Company’s Purpose, Vision and  Values. The role requires 50-75% travel throughout the region.

• Comprehensive Benefits Package - Medical, Dental, and Vision

• Free Telemedicine Services on Day 1*

• Paid Holidays & Vacation 

• 401 (k)

• Get paid when you need it with PNC EarnedIt

• Financial Wellness Support from PNC Workplace Banking

• Free Prescription Discount Program

• Employee Assistance Programs

• Training & Development Opportunities

• Employee Recognition Programs

• Employee Stock Purchase Plan

• Nationwide Transfer Opportunities

Click here for more benefits information

or copy this link:  

*Not available in AR.

People Management & Development. 

• Collaborates with the Senior Executive Chef and the regional operations team to establish  training priorities. 
• Trains the account, district, and division leadership teams on the concepts of culinary  hospitality in the healthcare environment, as well as provides supplemental training on  HCSG culinary systems. 
• Provides supplementary training for cooks at the account level. Educates on cooking  techniques, food preparation & garnishing, texture modifications, recipe adherence, food  safety & hygiene, knife skills, etc. 
• Meets with key culinary employees, account managers, district and division leaders regularly  to coach and provide feedback on culinary performance, and to guide professional  development related to implementing HCSG menu and integrated systems, standards, and  processes.
• Collaborates with, assists with development, and supports the established training programs  and in-services, including coordination with Corporate Training team for live and taped  culinary training 
• Participates in the recruiting and orientation of culinary leaders in their area, including  developing relationships with Culinary Schools in market to generate candidate flow.
• Implements HCSG policies and procedures in facilities and assists with fair and consistent  enforcement of HCSG policies and procedures. 
• Ensures compliance with HCSG’s standards of operation, client contract and within HCSG's  Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG,  government and accrediting agency standards, regulations and codes. 

Budgetary Management & Systems Compliance. 

• Works with district and division leadership to achieve financial goals through the  implementation of the culinary program including compliance to the menu, systems,  standards, and processes in their assigned area. 
• Provides data-driven feedback and coaching to account managers and district and division  leadership on their culinary programs impact and effectiveness. 

Customer Experience. 

• Engages the District Managers and Directors of Operations on ways to build dining culture  and support initiatives that increase food quality and improve the guest experience while  maintaining targeted food costs. 
• Evaluates and prepares reports on the quality of services delivered in each facility within  their area and work with district and division leadership to continue to improve the culinary  programs. 
• Adapts and reacts well to changing situations. 
• Works with district and division leadership to ensure client satisfaction and retention.
• May participate in key client QBR and new business meetings. 
• Assists with the service recovery process for dining accounts, including collaboration on the  documented service recovery plan, as needed. 
• Interacts appropriately and engages with residents, clients, vendors, HCSG employees and  the public. 

Food preparation and Safety. 

• Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place  and active. 
• Must be able to perform the essential job functions of all exempt and non-exempt Dining  Services positions. 

Other

• Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development,  operational/financial plans and execution., etc.
• Assists in managing catered events as needed. 
• Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities. 
• Performs other duties as assigned.

• Associate’s degree or certification or formalized apprenticeship in culinary arts or 5+ years  of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required. 
• Prior experience in culinary education preferred. 
• Prior experience in healthcare dining service preferred. 
• Strong culinary skills and the ability to train a diverse workforce in cooking techniques and  hospitality service. 
• General knowledge and understanding of nutrition with ability to interpret a nutrient analysis  spreadsheet of patient meals. 
• Considerable knowledge of quantity food production and serving techniques, food  safety/sanitation requirements and procedures and dining service program requirements and  finances. 
• Strong supervisory, leadership, hands-on management, and mentor skills.
• Excellent communication skills both written and verbal, with the ability to communicate on  various levels including management, departmental, customer, and associate levels.
• Strong financial acumen, proven P&L experience, budgetary, and food control practices 
• Ability to work effectively with a team as well as independently. 
• Must successfully complete an approved sanitation and safety course.
• Self-starter, capable of leading, directing, and supporting a team in a diverse environment  with highly developed interpersonal, analytical and communication skills. 
• Exceptional organizational and time management skills 
• Must be able to relate professionally and positively with all, including clinical staff and  healthcare facility executives with excellent communication, interpersonal, presentation and  management skills. 
• Digital literacy and experience with MS Office products including Word, Excel, PowerPoint,  and Outlook, preferred. 
• Must be fluent in English - reading, writing and speaking 
• Travel is as required, for account/facility visits and participation in activities within the  Region. Limited travel outside of the region may be necessary. 
• Willingness to relocate and live in the assigned market. 
• Must submit to a Motor Vehicle Check and maintain a valid driver’s license.

Certificates: 

Food Safety Manager or Foodhandler Certification: Current ServSafe or State  certification required as indicated by State / County law. 

CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection  Professional (CFPP) is preferred.  

If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care  Food Service Manager (LTCFSM) within 60 days of hire date. 

HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.

Lead Registered Dietitian

Brooklyn Center for Rehabilitation & Healthcare | Brooklyn, NY

Brooklyn Center for Rehabilitation & Healthcare is seeking an experienced Lead Registered Dietitian to oversee and direct nutritional services for our skilled nursing facility. This leadership role is responsible for clinical nutrition oversight, regulatory compliance, interdisciplinary collaboration, and supervision of dietary operations to ensure the highest standards of resident care.

Key Responsibilities:

• Provide leadership and clinical oversight of all nutrition services
• Assess and monitor residents' nutritional status; develop, implement, and evaluate individualized care plans
• Provide nutrition recommendations to medical providers and interdisciplinary teams
• Oversee nutrition support related to weight changes, skin integrity, and specialized dietary needs
• Coordinate procurement of nutrition supplements and supplies with vendors and department leadership
• Monitor meal service to ensure compliance with prescribed diets and modifications
• Educate residents, families, and staff on nutrition principles and diet modifications
• Review and evaluate dietary care plans regularly for effectiveness and quality outcomes
• Participate in weekly interdisciplinary care plan meetings
• Collaborate closely with Speech-Language Pathology to ensure appropriate mechanically altered diets for residents with dysphagia
• Review and approve menu changes to ensure compliance with facility policy and state/federal regulations
• Update diet orders and menu changes in computerized menu systems
• Supervise and mentor dietary staff, promoting excellence in resident-centered care
• Conduct routine audits related to nutritional care, weight monitoring, and regulatory compliance
• Ensure full compliance with applicable state and federal nutrition regulations
• Maintain ongoing communication with interdisciplinary teams to support quality resident outcomes

Qualifications:

• Registered Dietitian (RD) credential required
• Degree in Nutrition or Dietetics
• Strong leadership, communication, and interpersonal skills
• Thorough knowledge of state and federal regulatory requirements
• Proficiency with EMR systems and computerized menu software

About Us:
Brooklyn Center for Rehabilitation & Healthcare is a state-of-the-art 281-bed skilled nursing and rehabilitation facility located in Crown Heights, Brooklyn. Our modern campus features advanced therapy services and expansive outdoor spaces. As a recognized leader in short-term rehabilitation and long-term care, we are committed to promoting health, dignity, and quality of life for every resident. Brooklyn Center is proud to be a member of Centers Health Care, the largest post-acute healthcare network in the Northeast.

EOE – M/F/D/V

Triboro Center is hiring a Registered Dietitian (RD) in Bronx, NY.

DUTIES:

• Assess / monitor the residents' nutritional status, provide recommendations to medical staff, and develop adequate care plans
• Evaluate special needs of residents regarding nutrition support, skin breakdown, and significant weight issues
• Coordinate procurement of nutrition support supplies and oral supplements with outside vendors as well as involved department heads
• Monitor resident meal service to ensure diet modifications are followed
• Educate residents, families and staff in concepts of nutrition & diet modification
• Routinely evaluate Dietary Care plans for effectiveness to ensure high quality of care
• Meet weekly with interdisciplinary team to review and adjust residents' plan of care
• Work closely with Speech-Language Pathologist to ensure appropriate mechanically altered diets are provided for residents with dysphagia
• Reviewing all menu changes to ensure they follow facility's policies/procedures & State/Federal guidelines
• Update diet order and menu changes in computer menu software on a daily basis
• Supervising & working closely with the dietary team to provide excellent resident care
• Conduct audits of areas relevant to providing quality nutrition care on a routine basis
• Ensure facility is in compliance with regulations and policies on weight monitoring
• Communicate with interdisciplinary team on a daily basis to provide quality care to residents

REQUIREMENTS:

• Must be a Registered Dietitian
• Degree in Nutrition or Dietetics
• Exceptional interpersonal & leadership skills
• Knowledge of applicable state and federal guidelines
• Computer literacy and proficiency with EMR software and computer-based menu systems

About us:

Triboro Center is a 405-bed rehabilitation and skilled nursing facility located in the Bronx. Our size enables a warm, nurturing environment, which allows each resident to maintain his or her individuality. Triboro Center's staff is committed to ensuring the highest quality of life for all our residents, by maintaining each resident's dignity and independence. Triboro Center is a proud member of the Centers Health Care consortium.

Equal Opportunity Employer –M/F/D/V

Hamilton County Supportive Housing Team Leader Help Others, Make a Difference, Save a Life.

Do you want to make a difference in people's lives every day? Or help people navigate the tough spots in their life? And do it all while working where your hard work is appreciated? You have a lot of choices in where you work…make the decision to work where you are valued! Join the McNabb Center Team as the Hamilton County Supportive Housing Team Leader today! The Hamilton County Supportive Housing Team Leader Duties: 1.

Daily Activities Sign-in to Datis and enter the time that you started working Check Email, check previous days' daily progress notes-ensure accuracy, detail and completion Complete PM Daily Census Notes Walk the facility, Inside/outside, check each room (Ensure all mattress encasements are present and secured) Check freezers/refrigerators, food storage areas for organization needed and assign to staff to complete task.

Update menu Check in with staff on 15- hour Psychosocial education groups and chore activity (Make sure client scheduled for deep clean stays home for the day) Facilitate shift change report (Make sure your staff are reading pass-down emails) Discuss your findings from your morning walk with 1st and 2nd shift Participate with staff in food preparation/cleaning/documentation/client interaction to ensure quality and consistency Update client appointment calendar Screen PRN candidates on your assigned day Make sure you enter the time you stopped working at end of day 2.

Weekly Conduct and document weekly supervision with full-time staff/ schedule PRN staff for supervision as needed.

Check CSR spreadsheet and update Create shopping list and pick up order(s) Place food bank order and pick up Report facilities issues to Property Manager Turn in expense requests/update Sun Trust P-card site Update Treatment plans every 3 months (90 days) Ensure staff are adding documents to black medical records bag Ensure 3rd shift staff are replacing each client's 15 hour psychosocial for the week on Sundays.

3.

Monthly Monthly Fire Drill Vehicle inspection Update and submit CSRs Staff Schedules complete for the following month by the 15th of each month.

Menu/group-activity schedule due by the 25th Print and post paperwork by the end of the month EAP drills every quarter JOB PURPOSE/SUMMARY Summary of role of team : Ensure the implementation of daily activities for clients in the supportive housing program.

This includes activities designed to encourage client involvement in daily living skills, building upon the clients' individual strengths with an emphasis on recovery-based concepts, and ensure activities, both on-site and off-site are community based.

Summary of position : This position will ensure the implementation of daily activities for clients in the supportive housing program.

This includes activities designed to encourage client involvement in daily living skills, building upon the clients' individual strengths with an emphasis on recovery-based concepts, and ensure activities, both on-site and off-site are community based.

Is responsible for the direct supervision of the Mental Health Technicians and client's care, which requires a high level of interpersonal and supervisory skills, knowledge of recovery as it applies to the mental health setting and a high level of organization.

Must be able to work flexible hours to meet the needs of the program, especially in regard to 24/7 programming, which entails a minimum of 40 hours a week, including a minimum of 1 week per month of 24 hour on-call, and on-site coverage during holidays with compensation of 9 additional holiday days per year.

This individual will also be responsible for acting as a liaison with community agencies and families to advocate for the rights and preferences of clients and to facilitate the treatment process, provide advocacy, linkage, and referral services, provide mental health assessments and evaluations, facilitate groups, complete all documentation in a timely manner, participate in treatment team meetings with client's prescriber, participate in other related meetings as needed or as requested by clients and/or families, interface professionally with other agencies involved in the ecology of the family, provide therapeutic support and crisis intervention, uphold center policy and procedures, CARF standards, licensure requirements, MCO requirements, have knowledge/education in RE-ED philosophy and perform other duties as assigned.

TYPICAL WORKING CONDITIONS/ENVIRONMENT In a group home or other residential facility JOB DUTIES/RESPONSIBILITIES This job description is not intended to be all-inclusive; and employee will also perform other reasonably related job responsibilities as assigned by immediate supervisor and other management as required.

This organization reserves the right to revise or change job duties as the need arises.

Moreover, management reserves the right to change job descriptions, job duties, or working schedules based on their duty to accommodate individuals with disabilities.

This job description does not constitute a written or implied contract of employment.

1.

Productivity Takes a lead role in hiring and retaining staff-maintains appropriate level of staffing Fills staff vacancies within 2 weeks of previous employee's termination Trains staff regarding program P&P Submits all concurrent reviews after Services Coordinator reviews each month Maintains regular office hours with variances approved by Housing Coordinator Assists in filling bed vacancies as required to ensure housing census goals Completes client's treatment plans/crisis plans; due every 3 months 100% of the time Ensures each supervised housing tech completes notes at the end of each shift Reviews all daily housing shift notes and MAR and any other Mental Health Tech documentation for accuracy and completeness ensuring all funder and CARF guidelines are met Will complete weekly note after the review of all mental health tech and housing documentation for the week Ensures each supervised housing tech attends quarterly meetings Ensures each Mental Health Tech completes required CARF training modules (Relias) Provides direct supervision weekly to Mental Health Tech and assists with personnel issues including approval of time off requests, timesheets and corrective action when warranted As needed, covers shifts to ensure staffing ratio of up to 12:1 2.

Case Manager Serve as advocate/liaison for supportive housing clients to secure services and reduce barriers to those services.

Comply with all clinical record-keeping responsibilities including, but not limited to: monthly and semi-annual productivity reports, group sign in sheets.

Maintain records of referrals and resources provided in Athena Attends and is timely to weekly Team meetings Attends supervision with supervisor on a weekly basis without tardiness Returns all texts/calls within 30 minutes of receiving the text/call.

When on call during after hour's staff returns all frontline staff texts/calls within 30 minutes of receiving the text/call in response to the need of the front line staff member.

Responds to all flags, emails and voicemails within 2 business days Maintains regular office hours with variances approved by Supervisor 3.

Reporting Verifies and completes daily the PM Daily Census (Heads on beds) Submits monthly menu to Housing Services Coordinator by the 25th of each month Ensures supervision logs are submitted to HR monthly Submits a monthly staffing schedule to services coordinator by the 25th of each month Maintains accurate spending records by ensuring receipts are uploaded and coded in SunTrust within 3 days of purchase and ensures all are coded by the end of each week Meets Program Clinical Needs Works in a multi-disciplinary team to meet the needs of the population and oversees house standards Handles client inquiries and addresses issues as appropriate Assists with and obtains mileage forms as necessary Responds to all flags, emails, and voicemails within 2 business days Completes and ensures all chart documentation within 2 business days Provides coverage as needed to meet standards of program Ensures clients are taken to Social Security office with their lease within 5 days of admission into housing to change their address and take care of any concerns in regards to their income Ensures clients are scheduled for an initial mental health intake within 7 business days of admission into housing Ensures clients are scheduled for a medical/health physical within 30 days of admission into housing, or ensures a physical was done 90 days prior to admission into housing and obtains documents for medical record Applies for food stamps for the client within 7 days of admission into housing Provides an accurate monthly coordinated schedule of activities by the 25th of each month Provides frontline staff with needed resources for daily Psycho-educational groups that coincide with the client's treatment plans Ensures the 15-hour Psychosocial Training Record is updated every 3 months in conjunction with treatment plans, this includes highlighting each area of training that correlates with each new treatment plan Ensures that the pass-down log is being utilized and reviewed, confirmed by the signature of each staff member from each shift Ensures all Patient health information is sent to medical records on a daily basis and that medical records are requested each time a client is seen by a provider in the community, unless paperwork is sent with the client Update and maintain the medications coming in and out of the house by updating and ensuring that the MAR is accurate and reflects the client's current medications prescribed 4.

Promotes and Maintains Positive Teamwork Organizes and develops team cohesion during weekly meetings with other housing Team Leaders and Services Coordinator Meets with staff in supervision on a consistent basis (once a week) to address and identify any concerns Communicates with PRN staff when needed and is made available once a week to support staff and assist with any concerns or needs staff may have Demonstrates consideration and concern for fellow workers and promotes harmonious relationships and attitudes 5.

Networking Maintains positive relationships with internal departments to meet program needs and maximize growth Develops a positive working relationship with outside agencies to meet program needs Gives and receives appropriate feedback Communicates directly and approaches conflict with a problem-solving approach COMPENSATION: Starting salary for this position is approximately $17.40/hour
- $19.85/hour based on relevant experience and education.

Schedule: Must be able to work flexible hours to meet the needs of the program, especially in regard to 24/7 programming, which entails a minimum of 40 hours a week, including a minimum of 1 week per month of 24 hour on-call, and on-site coverage during holidays with compensation of 9 additional holiday days per year.

Travel : Maintaining a dependable vehicle and certified driver status is a condition of employment.

Certified driver status includes having a valid driver license with F endorsement, valid car insurance, and 3 years of acceptable driving history.

Must be capable of driving your personal vehicle to transport clients as necessary.

Driving the Center van to transport clients is expected of staff in this position and requires the individual to be eligible for coverage under HRMC insurance policy.

Must be capable of driving your personal vehicle to transport clients and/or conduct Center business as needed.

Equipment/Technical Competency : Proficiency utilizing computers, cell phone, text messaging, and email are all required for this role.

Must have the ability to document in the Electronic medical record using correct grammar, punctuation, and spelling.

Equipment/Technology: This position does require use of computer, Microsoft office, Excel, virtual meetings, outside agency portals, cell phone, text messaging, and email capabilities.

QUALIFICATIONS
- Hamilton County Supportive Housing Team Leader Experience / Knowledge: Minimum of two years of related work experience Education / License: High School Diploma and 10 years' experience in direct care or a Bachelor's Degree in health related field of counseling, psychology, social work, sociology or a behavioral science field with course work or experience in the area of cultural diversity, human development, etiology and treatment of mental illness, alcohol and drug abuse, physical and sexual abuse, suicide, and intellectual and developmental disabilities.

2 years of supervisory experience preferred.

Physical/Emotional/Social
- Skills/Abilities: Possible exposure to biological hazards.

Hearing of normal and soft tones.

Close eye work.

Lifting up to 50 lbs.

Pushing/pulling up to 150 lbs.

Frequent sitting, standing, walking, bending, stooping, and reaching.

Must pass a drug screen and background check.

Required to be certified in, and effectively implement, verbal and physical de-escalation techniques that include a wide range of bodily movements including but not limited to, grasping, holding another person, getting down on knees, running, and walking.

Must be capable of assisting in utilizing non-violent methods of crisis intervention including therapeutic holding.

Physical de-escalation techniques will only be implemented at Helen Ross McNabb Center facilities, and not in community settings.

Maintaining a dependable vehicle and certified driver status is a condition of employment.

Certified driver status includes having a valid driver license with F endorsement, valid car insurance, and 3 years of acceptable driving history.

Must be capable of driving your personal vehicle to transport clients as necessary.

Driving the Center van to transport clients is expected of staff in this position and requires the individual to be eligible for coverage under HRMC insurance policy.

Must be capable of driving your personal vehicle to transport clients and/or conduct Center business as needed.

The necessary skills for this position include the ability to exercise sound judgment under pressure, utilize effective decision-making skills, set and demonstrate appropriate boundaries, be an empathetic listener, have flexibility, willingness, and adaptability to working with diverse populations, effectively balance supervisory role with direct care, communicate effectively and possess good time management and organizational skills.

Location: Hamilton County, Tennessee NHSC Approved Site Apply today to work where we care about you as an employee and where your hard work makes a difference! Helen Ross McNabb Center is an Equal Opportunity Employer.

The Center provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment.

Helen Ross McNabb Center conducts background checks, driver's license record, degree verification, and drug screens at hire.

Employment is contingent upon clean drug screen, background check, and driving record.

Additionally, certain programs are subject to TB Screening and/or testing.

Bilingual applicants are encouraged to apply.

Compensation details: 19.85-19.85 Hourly Wage PIb7c441d977bb-25448-38290013

Delaware North Sportservice is hiring an Executive Sous Chef to join our team at Busch Stadium in Saint Louis, Missouri. As Executive Sous Chef, you will be responsible for managing high-volume kitchen operations for The Cardinal Club and special events and catering, ensuring exceptional food quality, presentation, cost control and budget management. This role requires a dynamic hands on leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply.

Minimum Anticipated Maximum Base Salary: $56,900 - $76,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at we offer

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

• Assist the Executive Chef with daily supervision and hands on with production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• Hire, train, and mentor team members, creating a cohesive work environment
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

• Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Days
Evenings
Holidays
Weekends
Events

Delaware North operates concessions, premium dining, retail, and restaurants at Busch Stadium, home of the St. Louis Cardinals, and has been the hospitality partner since 1953. Our culinary team creates menu items for all tastes from ballpark staples and St. Louis classics to fine dining and signature dishes.

Our business is all about people, and that includes you. At Delaware North, youre not just part of a team youre 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 cant 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 youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals.

Together, were 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.

• Other

• Culinary degree or certification and current ServSafe certification required.
• Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred.
• WSET Level 2 certification preferred (or equivalent wine education).
• Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams.
• Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs).
• Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs.
• Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery.

• Culinary degree, or equivalent work experience.
• Minimum 3 years' experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education is strongly preferred. Prior experience in a fine dining environment or the wine industry is a plus.
• Proven expertise in both classic and contemporary pastry techniques, with strong creative and artistic abilities in dessert design and presentation.
• Strong understanding of wine and food pairing principles; ability to design and present desserts that complement a curated wine list and enhance the overall guest experience.
• Demonstrated ability to develop innovative dessert menus and modern plating styles, bringing artistic flair and originality to all offerings.
• Excellent time-management and organizational skills, with the ability to multitask and work efficiently under pressure in a fast-paced, high-touch hospitality setting.
• Familiarity with inventory management, food costing, and budgeting; commitment to achieving financial goals and adhering to standard operating procedures (SOPs).
• Strong verbal and written communication skills; experience training, mentoring, and supervising junior staff; ability to foster a culture of continuous learning, creativity, and excellence.
• Demonstrated passion for delivering outstanding guest experiences; adaptable and responsive to the needs and preferences of diverse audiences, including trade partners, VIPs, and wine club members.
• Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms (such as Tock or TripleSeat), and POS systems is a plus.
• Collaborative, positive, and proactive approach to working with colleagues, hospitality, and culinary teams, as well as leadership.
• Commitment to ongoing professional development; stays current with industry trends, culinary techniques, wine education, and food safety standards.

• High school diploma or equivalent; bachelor's degree in culinary arts, hospitality, wine studies, or a related field preferred.
• Must be able to lift up to 40 lbs and stand or walk for extended periods.
• Flexible schedule, including availability on weekends, holidays, and evenings as required.
• Valid U.S. Passport; ability to travel up to 10% for training or events.

• Able to lift 40lbs on occasion.
• Work in a normal office environment. Sit at a workstation for up to 2-hour intervals. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be flexible in work style, location, and schedule: travel up to 30%, the wine industry is a hospitality-oriented industry, so availability to work weekends and evenings on occasion as required.
• Must have valid U.S. Passport.

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

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

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

Some experience as a cook in a restaurant, institutional or large volume feeding is required.

Please only apply if you do have cook experience and put down on your resume.

Thank you Responsibilities and Essential Job Functions Completes the cooking process of menu items requiring basic technical skills, such as soups, meats, vegetables, desserts and other foodstuffs using daily worksheets and standardized recipes.

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

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

Performs duties in Food Production and/or the Cafeteria.

Organizes daily production in unit.

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

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

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

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

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

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

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

Other duties may be assigned as required.

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

Preferred Education and Experience High School Graduate or GED.

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

Knowledge Requirements Basic reading, writing and simple mathematics.

Time Type: Full time Job Requisition ID: R-23689 Important information for you to know as you apply: The health system is an equal employment opportunity employer.

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

See also Diversity, Equity & Inclusion .

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

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

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

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Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant

$80,000 - $110,000 + Bonus

Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.

COMPANY:

• Local restaurant group with 4 concepts and growing!
• Strong leadership with clear direction
• Highly skilled and experienced team with very low management turnover

BENEFITS & FEATURES:

• Medical, Dental, Vision, and Life Insurance
• Great, well-functioning management team
• Outstanding cuisine you can be proud of
• Highly competitive salary
• 2 weeks paid vacation
• Bonus potential

YOUR ROLE WITH THE COMPANY:

The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:

• Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
• Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
• Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
• Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
• Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
• Direct scheduling, labor management, and food costing to drive efficiency and support profitability
• Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
• Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level

The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:

• Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
• Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
• Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
• Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
• Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
• Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
• Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment

BACKGROUND PROFILE:

• Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
• Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
• Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
• Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
• Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
• Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience

EOE – EQUAL OPPORTUNITY EMPLOYER

Job Summary:

The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.

Key Responsibilities:

• Leadership and Supervision:

• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.

• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.

• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.

• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.

• Menu Planning and Execution:

• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.

 • Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.

 • Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.

 • Event and Catering Management:

 • Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.

 • Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.

 • Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.

 • Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.

• Kitchen Cleanliness and Stewarding Oversight:

• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.

• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.

• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.

• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.

• Inventory and Cost Management:

• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.

• Monitor food costs and portion control to maximize profitability while maintaining quality.

• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.

Qualifications:

• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.

• Proven experience in a supervisory or managerial role within a culinary environment.

• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.

• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.

• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.

Skills:

• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.

• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.

• Creativity in menu development, food presentation, and culinary techniques.

• Proficient in inventory management, food cost control, and budget adherence.

• Excellent communication skills for liaising with event planners, clients, and staff.

We are looking to add a skilled, experienced Event Chef to our Wined & Dined team in the Northern Virginia + DC-Metro area.

As an Event Chef, you will have the opportunity to participate in a variety of on-site private events ranging from coursed/plated sit-down dinners to larger-scale cocktail parties

Enjoy weekly competitive pay, flexible schedules & growth opportunities (part and full time positions are also available)

Job Overview

·      Ensuring that event has all items needed onsite for menu and execution

·      Participating in food preparation and service

·      Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations

·      Working alongside the service team to ensure high-level customer service through menu presentation, guest interaction and hospitality tailored to each event

Skills we are looking for:

·      At least two years’ relevant experience in catering, restaurant fine-dining and/or private or personal chef work

·      Superior knowledge of food preparation and kitchen safety. 

·      Excellent leadership skills. 

·      Strong Communication Skills

·      Ability to Work Independently

·      Time Management Skills

·      Attention to Detail

·      Customer Service Orientation

·      Adaptability to Changing Environments

·      Team Collaboration

·      Creativity in Menu Design, Plating and Food Styling

Requirements:

·      English speaking is a must 

·      Preference for Friday through Monday availability

·      Be open to work outside of traditional business hours. As a culinary service based business, our work often occurs in the evenings, nights, weekends, and occasional holidays. You will be offered flexible working days to accommodate for this.

·      Carrying, lifting, and transport of food and equipment to and from event sites and as needed

·      Have your own form of transportation (for commuting and transporting materials)

·      Ability to travel throughout the Washington DC-Metro area. In-person responsibilities will occur at various event locations, storage sites, stores and vendor locations, across the Washington DC metro area

·      Hours: varied, hourly and/or event-based

·      Compensation starting at $35/hour for contractor employment with a minimum of 6 hours guaranteed per event + travel. Kitchen production hours and rate based on experience and availability

To Apply: Please submit your resume via email to

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

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

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

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

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

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue sous chef training

EDUCATION/WORKING KNOWLEDGE:

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

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

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

• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 50 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

The opportunity

Delaware North Gaming is hiring full-time and part-time Food Runners to join our team at Southland Casino in West Memphis, Arkansas. As a Food Runner, you will be responsible for expediting food from the kitchen to our guests as quickly as possible while responding to changing needs in the restaurant.

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

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

Pay

$15.00 - $16.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Attend pre-shift briefing, taking note of important service information
• Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the assembly of dishes
• Complete any required table-side service, which may include taking and delivering orders and explaining the menu to guests
• Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance
• Maintain kitchen and dining room cleanliness and organization

More about you

• At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred
• Ability to work flexible hours, including nights, weekends, and holidays, as needed
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions; may include walking up and down stairs
• Ability to lift to 35 pounds for set-up, service, and clean-up
• Ability to maneuver between tables and around corners
• Visual acuity and hearing sufficient to take orders and prepare checks

Shift details

Evenings
Every weekend

Who we are

Southland Casino Hotel, owned and operated by Delaware North, features more than 2200 slot machines, live blackjack, craps, and roulette tables, simulcast wagering, and sportsbook. Our new hotel features 300 luxurious rooms and suites. Southland is located in West Memphis, Arkansas, only a short drive from downtown Memphis, Tennessee.

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.