JOB SUMMARY About Trilith Guesthouse Located in the heart of the Town at Trilith, Trilith Guesthouse will serve as the quintessential hub for professional creatives, artists, storytellers, and makers. This boutique hotel, located adjacent to Trilith Studios, will surprise and delight both business and pleasure travelers. Overview of the role The Executive Chef will be responsible for the direct oversight of Trilith Guesthouse’s Food and Beverage outlets. The Executive Chef will act as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success and profitability of our unique food and beverage offerings JOB REQUIREMENTS What you have Minimum 3-year experience in a hotel, with 1 year as an Executive Chef Leadership skills to motivate and develop staff Ability to work effectively under time constraints and deadlines Previous experience analyzing P&L statement Excellent communication skills, both written and verbal Proven experience in food inventory and food cost control Strong creativity to produce unique and impactful menus for all Food & Beverage outlets Experience in interviewing, hiring, and training salaried managers and hourly staff Insight and knowledge on opening a hotel restaurant and various F&B outlets Minimum 3 years’ experience in progressive management experience What you’ll do Manage daily operations of all F&B outlets. Responsible for complying with company policies which include financial performance, effective food and labor cost control, guest satisfaction, personal development, procurement, community relations, equipment standards, and a high level of the sanitation and safety standards Oversee, implement, and rollout all kitchen operations to include new recipes, menu writing and design, meal presentation, and new-employee training. Oversee the efficient distribution of all supplies and equipment to all food and beverage outlets. Promote and maintain interdepartmental communications and work collaboratively with all hotel departments Efficiently manage banquets and events in coordination with banquet team Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets Maintain accurate controllable check book controls for expenditures. Develop budgetary goals with superior and monitor for results Attend BEO, culinary, and hotel department meetings as appropriate Other necessary duties as reasonably required Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the property, the resort, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high-pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary Mainsail Lodging & Development is a proud equal opportunity / affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce. It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic / civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and / or local law. Mainsail Lodging & Development maintains a drug-free workplace. This company is an equal opportunity employer. frnch1

JOB OVERVIEW Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home. Our focus is doing what’s right for the resident. For me, that’s a big breath of fresh air." Sunrise Leader At Sunrise, our Dining Services Coordinator is responsible for providing overall leadership and management of the dining operations in the community. RESPONSIBILITIES & QUALIFICATIONS Responsibilities : Supervising the dining service team Hands-on leader for all the dining service activities Preparation of food Managing the food inventory and supply budget Complying with regulatory and sanitation standards and ensuring accordance with Sunrise menu programs Hiring, training and scheduling Qualifications : Requires at least 2 years experience as a managing chef or cook Sanitation certification and proficient in nutrition and therapeutic diets Previous experience in managing and motivating dining service team members in a high quality dining environment is required Handle multiple priorities Possess written and verbal skills for effective communication Be competent in organizational, time management skills Demonstrate good judgment, problem solving and decision making skills Computer skills in Microsoft Office and the ability to learn new applications are also required The ability to work weekends and a flexible work schedule We'll fill up your gas tank for your first year of Employment! Culinary Team Members will receive a weekly $50 commute stipend in their paycheck, up to $2600

Are you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook. We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests. Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently. Apply today if this sounds like a fantastic opportunity to advance your culinary career! Compensation : $15 - $16 hourly Responsibilities : Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner Establish a system of food stations and stock them with all of the necessary ingredients for the shift Guarantee that quality food is supplied, by adhering to specified storage and waste control requirements for meats, vegetables, fruits, and dairy products Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules Prepare food orders on the line by cooking items to order, grilling, broiling, sauteing and meet all presentation guidelines and follow standard recipes Qualifications : Ability to understand and comply with kitchen sanitation, safety and equipment usage, and food storage We prefer some experience working in the food service industry Possesses a strong work ethic and have high attention to detail Display excellent communication and interpersonal skills with customers and coworkers Candidates must have completed high school or received similar certification such as a GED About Company We are a great place to work!

Snooze Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table, because the same goes for our people as it does for our dishes : the unexpected twists are what makes them so special. The Head Chef Role at Snooze Snooze Head Chef , you are ultimately responsible for ensuring the highest quality of food and standards in and out of the kitchen. Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your ultimate goal is to maintain the WOW factor of Snooze food, while creating an environment that fosters creativity, education, and personal development. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. Competitive quarterly operational performance bonus Additional competitive yearly bonus for incredible P&L management Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development No late nights you’ll be home by dinner time every night! $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly) Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet and Accident Insurance Plans Employer paid Short Term disability and Life Insurance Plans 401k / Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays 8 Hours (1 day) of paid community volunteer time paid at regular rate per year 100% paid meal benefits Other benefits including potential field trips, community engagement, and personal and professional growth Closed Thanksgiving and Christmas Day to spend time with family and friends. opportunity for development and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policy, efficient, careful and effective use of time and overall creation of a happy kitchen serving the best Snooze food every day. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out the kitchen doors. Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate. Properly train all Heart of House Snoozers about the practices regarding cleanliness, sanitation, equipment safety and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts. Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze basic safety and sanitation procedures and guidelines to all staff. Create a fun, safe and rewarding work environment for all Snooze kitchen employees. Is this the role for you? Head Chefs at Snooze... Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let’s talk about safety Your safety is our #1 priority. Because of that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer

Be a part of the immersive, appetite-driven hotel recognized for its high-end hospitality on a national level. Epicurean Atlanta has officially earned the coveted Four Diamond designation from AAA. ABOUT EPICUREAN It is about grit. An attitude. An elevated level of hospitality. Curiosity to seek out new hospitality trends. Desire to nurture relationships. We surround ourselves with those who are like-minded and motivated to educate our guests on the Epicurean experience and bring it to life. WHO WE’RE SEEKING We are seeking a unique individual who will embody the heart and soul of a true epicurean while caring deeply about the brand and community. Someone who acts as an extension of our pillars, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success of Epicurean Atlanta. We want to work with someone at the top of their game, who brings a spirit of fun, authenticity, collaboration and genuine hospitality to their life and work. We are seeking an individual who will help bring the vision of Epicurean Atlanta to life. We have poured passion, energy, and excitement into crafting an extraordinary place and brand and know the right chef will be as inspired and passionate about this dynamic vision as we are. Care for people, a belief in the power of the community, and a desire to create ordinary experiences drive us. Is this YOU? JOB SUMMARY As a Sous Chef, you are expected to show a desire and passion to work to the highest standards set and a willingness to anticipate and meet our guests needs, you will be required to have a minimum of 9 years culinary experience, preferably within a luxury hotel or restaurant. Culinary trained degree preferred but not required. ESSENTIAL RESPONSIBILITIES Show positive teamwork skills. Must command the ability to take direction and work ahead as directed Must have a good knowledge in food products, culinary preparation, and equipment Good knife skills required and will be responsible for the preparation, plating, and service of all foods Maintain company equipment and facility. Identify and enforce the maintenance of company assets and equipment through safe handling and storage Adhere to all company guidelines. Maximize guest service while working within these guidelines Work as directed to the highest standards set, you are expected to be able to read and follow recipes Manage and assist in the day-to-day operations and assignments of the kitchen team, communicate goals, and assign / prioritize work. Communicate effectively and ensure all policies, procedures and safety initiatives are known and followed by the team. Recommend and / or initiate disciplinary, or other team-related actions in accordance with company policies. Show reasonable knowledge of all Fire Marshall and Health Code regulations. Assist in all daily kitchen area inspections in regards to cleanliness, organization, and Health & Safety standards Assist in the participation of monthly inventories as directed Assist and participate in all aspects of cost control, including food cost, labor cost, equipment, and uniforms cost. Minimize Waste, Maximize Productivity, Respect Equipment, Value your Uniform Demonstrate a reasonable knowledge in all aspects of Food Handling & Sanitation standards Supervise and / or participate in the cleaning of the kitchen and all kitchen equipment Ensure the team is properly trained and has the tools and equipment needed to effectively carry out their job functions. Promote teamwork and quality service through daily communication and coordination with other departments. Maintain a sense of ownership for the restaurant & kitchen INTERACT WITH OUTSIDE CONTACTS Guests to ensure their total satisfaction Vendors to order supplies and equipment Health Department and other regulatory agencies regarding safety matters and kitchen inspections. Other contacts as needed (professional organizations, community groups, local media) Fully responsible for outlet ordering, planning, scheduling, menu selections in accordance with standards and plating guide specifications. Plan, prep, set up and provides quality service in all areas of food production to include, but not limited to hot menu items. Lead, train and monitor performance of kitchen team to establish and maintain effective employee relations in conducting formal and on-the-job training sessions for kitchen employees Maintain organization, cleanliness and sanitation of work areas and equipment and maintains and strictly abides by state sanitation / health regulations and restaurant requirements Maintain complete knowledge of and comply with all departmental / restaurant policies and procedures Meet with Restaurant General Manager / Restaurant GM regularly to review assignments, anticipate business levels, changes and other information pertinent to the job performance Prepare and assign production and prep work for culinary team to complete, review priorities COMPLETE TRAINING PLANS FOR OPENING & CLOSING DUTIES Set up workstation with required mise en place, tools, equipment and supplies according to standards Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with the highest standards Inspect the cleanliness and organization of the line and workstations; rectify and deficiencies. Maintain throughout shift Prepare all dishes following recipes and yield guides, according to department standards Monitor performance of assigned team and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel Maintain proper storage procedures as specified by Health Department and restaurant requirements Minimize waste and maintain controls to attain forecasted food cost MUST HAVES Degree or certificate in culinary arts with 3+ years of experience as a Sous Chef in a high-volume, local, or regional restaurant environment Impeccable track record and strong leadership skills Alcohol awareness certification and / or food service permit Valid health / food handler card by local or state government agency Note : You must have JavaScript enabled in order to complete an application. If you wish to complete an application please enable JavaScript and reload the page. Mainsail Lodging & Development is a proud equal opportunity / affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce. It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic / civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and / or local law. Mainsail Lodging & Development maintains a drug-free workplace.