Blue Sky Hospitality Solutions: Operates and manages a portfolio of full-service branded hotels.
0+ YOEPart-time cook with ability to prepare and cook menu items, maintain food quality, ensure kitchen cleanliness, and assist with basic prep; flexible mornings and weekends; prior cooking experience and food safety knowledge preferred.
Compass GroupLondon Stock Exchange: CPG: Provides contract food and support services globally.
Prior healthcare or dietary aide experience required; responsible for menu management, data collection, patient menu assistance, documentation, and compliance with HIPAA and regulatory standards.
SodexoEuronext Paris: SW: Global provider of integrated food and facilities management services.
0+ YOE0–1 year experience; customer-focused, punctual, able to process menus, assist patients with menu selection, and perform basic food preparation/delivery.
ISH Dining ServicesNASDAQ: HCSG: Provides dining and facility management to healthcare facilities.
0+ YOEPrepares and serves meals and tray service per menus and therapeutic diet orders, maintains menu knowledge, records residents' dietary needs, follows food handling and hygiene standards.
Meadowview Rehabilitation and Nursing Center: Skilled nursing and rehabilitation facility for elderly care.
1+ YOEExperience supervising dietary staff, menu development, knowledge of dietary regulations, recordkeeping, and collaboration on nutrition care plans.
Fearless Restaurants: Operates a collection of independent artisanal restaurants and hotels.
Seasonal sous chef with leadership skills; responsible for assisting in menu changes and mentoring kitchen staff. Compensation dependent on experience.
HHM Hotels: Hotel management and investment for branded and independent hotels.
1+ YOECulinary degree or certificate and 1+ year experience as an Executive Chef; expertise in food preparation, menu design, safety, and staff supervision.
Providing hospitable to‑go service including taking orders, processing payments, assembling and delivering orders, menu knowledge, and guest interaction.