Aramark Nexus is seeking experienced Executive Sous Chef candidates who are interested in future culinary leadership opportunities across Nexus locations throughout the United States. If you are an Executive Sous Chef, Sous Chef, Chef Manager, Senior Sous Chef, Culinary Manager, Food Production Manager, or high-volume
Seasonal Why join CMH? We work hard, we play hard, and we have the best time doing it. Our mission is to guide our staff and guests through life-changing mountain experiences, and our vision is to
Job Description Why Join Sodexo? At Sodexo, you’ll be part of a team that keeps operations running smoothly and helps communities thrive every day. From corporate workplaces to remote and mine-site operations, your work will have
Job Description Flying Post Camp and Logistics in partnership with ARAMARK Remote Workplace Services are hiring for Sous Chefs for a remote lodge near Timmins/Sudbury, ON. The Sous Chef supports the Executive Chef in all culinary operations and assumes responsibility for
Location Overview Join our team in Amanoi. Claiming a spectacular stretch of Vietnam’s coastline within the verdant embrace of Nui Chua National Park and UNESCO Biosphere Reserve, Amanoi is a natural paradise overlooking Vinh Hy Bay.
Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority
Join Dexterra Group as a Sous Chef in a remote Horizon North camp. Oversee kitchen management, menu planning, and staff training while enjoying breathtaking views. In this role, you will oversee kitchen operations and workflow while assisting the
Haida Tourism in Haida Gwaii seeks a passionate and skilled Sous Chef to join Haida Houses culinary team. In collaboration with the Head Chef, you will craft menus featuring seasonal, local Haida ingredients and lead kitchen operations in a
Join Teleperformance – Where Excellence Meets Opportunity! Teleperformance is a leading provider of customer experience management, offering premier omnichannel support to top global companies. Our diverse service locations, including on-site and work-at-home programs, ensure flexibility and
Veuillez trouver ci-dessous la description en anglais. Please find the English description below. Nousrecrutons un(e) Agent(e) de liaison m̩dicale (MSL) РProduits de sp̩cialit̩ Prendre soin de votre bien-̻tre estessentiel, pour vous comme pour nous :
This position will be working 19 hours per week, day shift, Monday-Friday. Recruiting Range for this role is $22.00 - $25.00/hour. Pay rate will be based on education and experience. The Statler Hotel employees are a
Overview Firebirds Wood Fired Grill is looking for a motivated and relationship-driven Field Recruiter to join our Human Resources team. This role will focus on the high-volume recruitment of salaried restaurant management talent across our Firebirds
We are Skyward. That is, a love for people, for improvement, for human advancement through information technology. We are a people-centered business with a desire to serve others. We are diverse and unified; creative and collaborative;
At Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world-class attractions and distinctive lodges, all designed to highlight the
La version française suivra Permanent Position – Onsite Reporting to the IT Client Services Leader (Region), the Audio Visual Help Desk Analyst is responsible for providing technical support and troubleshooting for audio visual systems and equipment
LEAD LINE COOK Kimpton Hotel Monaco Seattle | Marin Restaurant (Newly Renovated!) Downtown Seattle - 1101 4th Ave. (4th & Spring) Pay for this role is $26.59/hour + Benefits! COMPANY DESCRIPTION We’re thrilled to introduce Marin,
Cook 1 - (260000EL) Description Job Summary Under direction of the Manager, Executive Chef and/or Sous Chef, the Cook I performs skilled production of all types of food for patients, staff and visitor consumption, including therapeutic diets. The primary