LITTLE REY EXECUTIVE SOUS CHEF – UP TO $85K/yr. + BONUS (Piedmont Heig (Atlanta, GA)

We are seeking a line cook with fine dining steakhouse experience. You will be responsible for preparing food, using recipes and menu items created by the Head Chef, and helping keep the kitchen running smoothly. Some of your key duties and responsibilities include: • Assisting with stocking and setting up the kitchen stations • Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks • Plating prepared foods based on senior chef’s guidance • Working with servers to ensure that orders are completed according to request and on time • Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts • Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

Monday-Friday 7:00am -3:00pm Must know your way around the kitchen. No beginners please.

We're looking for a passionate and efficient cook to join our fast-casual restaurant team! If you thrive in a fast-paced environment, have a talent for creating delicious dishes consistently, and love being part of a collaborative kitchen, we want to hear from you. What We're Looking For: • Experience: Minimum of 2 years of cooking experience, ideally in a fast-casual or high-volume setting. • Skills: Ability to prep ingredients, execute recipes accurately, manage multiple orders, and maintain a clean and organized workstation. • Speed & Consistency: You can work quickly and efficiently without compromising on food quality. • Team Player: A positive attitude and willingness to work collaboratively with front-of-house and back-of-house staff. • Availability: Flexible availability, including evenings and weekends. Why Join Our Team? • Competitive Pay: We offer competitive wages based on experience. • Growth Opportunities: We believe in developing our team members and offer opportunities for advancement. • Fun & Dynamic Environment: Be part of a vibrant team serving up great food! Ready to Cook Up Some Fun? If you're a dedicated cook looking for your next opportunity, we encourage you to apply! Please submit your resume. We can't wait to meet you!

A family-owned and operated cleaning company is expanding and seeking part-time cleaning professionals to work on both residential and commercial accounts. The right candidate will be energetic, reliable and trustworthy. Candidates must have an insured and reliable vehicle to hold and transport equipment and supplies to locations within the northside of Chicago (Wicker Park to Rogers Park). Do not respond to this ad if you do not have access to a vehicle. Experience is preferred but not required. You must possess a proactive and meticulous nature and be able to work independently or with a team. This is a part-time position Monday through Friday with optional Saturdays if it fits your schedule. Hours range from 8:00 AM to 3:00 PM. We can offer a later start, but maintain a consistent schedule for our customers. (Please do not respond to this ad if you are only seeking evening hours.) Reliable and hardworking college students, bartenders, actors, and creatives are encouraged to apply. We have wonderful recurring clients - and low turnover on our teams. We offer medical, dental, and 401k with company match and above industry-standard compensation. Please email or call with experience and qualifications. Emails sent without an introduction will not be reviewed.

Chicago’s Home of Chicken & Waffles, located at 543 Madison St. Oak Park, is seeking an experienced Line Cook. This is a unique opportunity to become a part of a team that is working towards opening restaurants across the Midwest, with a newly opened location in Nashville. The ideal candidates will be passionate, organized, hard working and self motivated. They must possess a strong desire to learn and grow as a professional, while also having great communication skills. Key Cook Qualifications Include: -Minimum of 2 years previous experience working as a cook in a professional kitchen -Strong knife skills (cooks) -Working knowledge of Department of Health (DOH) standards -Great work ethic -Must possess the ability to work well in a fast paced kitchen -Open availability a plus $18 - $21 per hour (based upon experience) Please reply via email with resume

INTERESTED CANDIDATES MUST APPLY VIA EDJOIN AT THE FOLLOWING LINK: https://www.edjoin.org/Home/JobPosting/2132634 RECRUITMENT CLOSES THURSDAY 9/18/2025 3:00 PM PST SALARY INFO $67,064 to $113,070 per year (2025-26 salary) depending on degrees and experience plus benefits up to $979.27 per month for single health coverage, $1,604.27 for 2-party, $1,754.27 family (incl. medical, dental, life, vision and TSA options) We are looking for a dynamic individual to grow a culinary arts program at El Centro Jr./Sr. High School, located within the Sacramento County Youth Detention Facility at the B.T. Collins Juvenile Justice Center. The person we are looking for must have: - A passion for working with youth experiencing challenges to their academic and social success. - A strong background in the hospitality and food service industry with experience working in the culinary field. - The ability and vision to implement a strong culinary arts program including the development of partnerships with local area restaurants and venues to provide apprenticeship or paid on-the-job training opportunities for eligible students upon release from the detention facility. For more information on SCOE schools and student programs, please see the following link: https://ccr.scoe.net/programs/schools-and-student-programs DEFINITION Responsible for the development, implementation, management and instruction to students of Culinary Arts including hot/cold food preparation, a la carte foods, meat cuts and cooking procedures, buffet foods and garnishes, and catering. The instructor will be responsible for developing student skills, knowledge, and attitudes commensurate to the goals of the program and effectively using materials and equipment to meet goals. DIRECTLY RESPONSIBLE TO Appropriate Administrator SUPERVISION OVER None DUTIES AND RESPONSIBILITIES (Any one position may not include all of the listed duties, nor do all of the listed examples include all tasks which may be found in positions within this classification.) Utilizes a variety of effective and professional teaching techniques and methods which assist students in attaining the performance objectives of the course; annually prepares and submits a course of study including program objectives, student performance objectives, and daily lesson plans; annually prepares and submits a program budget and be responsible for making requests for materials and supplies not to exceed the amount and types of expenditures set forth in the program's approved budget; develops appropriate student performance objectives to be achieved while enrolled in this course; develops appropriate “in the community” training sites for students including a contractual agreement between the community agency and the ROP and a statement of the student performance objectives to be achieved while at the training site; provides immediate supervision to all students while they are at community training sites; at the completion or termination of a student's training, submits a report of the total number of hours of training the student received and the related skills achieved; assists in student placement activities; accurately and punctually submits to the director all forms and information needed for attendance accounting and grade reporting; establishes an advisory committee which will include representatives from related business, industry, unions, professional organizations and other public and/or private agencies providing the same or related training, and holds a minimum of one meeting during each school year; attends staff meetings and such other meetings as required by the director; performs other related duties as requested by the director. MINIMUM QUALIFICATIONS Education, Training, and Experience Possess or qualify for a California Designated Subject Career Technical or Vocational Education Teaching Credential authorizing instruction in food and beverage production and preparation; appropriate certification for teaching English Language Learners required. Experience working with at-risk and/or special needs students with emotional challenges is desirable. To qualify for a career technical credential, the minimum requirement is three years of full-time, paid or non-paid, work experience directly related to each subject to be named on the credential. Forty-eight semester units of post-secondary vocational training related to the industry sector named on the credential and verified by official transcript may be substituted for a maximum of two of the three years of required work experience. Possession of an advanced industry certificate related to the industry sector to be listed on the credential or one year of full-time general education teaching experience in preschool or grades K-12 may be used to meet up to one year of the experience requirement. At least one year of the required work experience shall be within the last five years, or two years within the last ten years, immediately preceding the issuance of the preliminary credential. Knowledge of: Effective instructional methods and techniques to use when teaching; sources of instructional material and information concerning food service occupations; specific skills and knowledge necessary for achieving personal success in food services occupations including food preparation, a la carte foods, meat cuts and cooking procedures, buffet foods and garnishes, and catering. Skill and Ability to: Follow instructions and work independently without constant supervision; develop program goals and student performance objectives; analyze and evaluate student competencies utilizing instructional techniques and methods to assist each student in reaching course objectives; gain and maintain the respect and cooperation of students; analyze instructional situations and develop an effective course of action to achieve maximum learning by the student(s); speak and write effectively; work effectively with public and private agencies in developing training sites and training site plans; ability and skill to supervise students in community classroom; operate audio-visual and other instructional equipment; and develop and manage a program budget.