back of house manager

Hilton

<div>Cluster Chief Steward
A Cluster Chief Steward trains, supports, and motivates the Back of House Team to deliver an excellent Guest and Member experience while managing cleaning schedules, moving and storing necessary equipment, and observing safety guidelines. 
What will I be doing? 
As a Cluster Chief Steward, you are responsible for training, supporting and motivating the Back of House Team to deliver an excellent Guest and Member experience. A Chief Steward will also be required to manage cleaning schedules, observe COSHH and Hilton Hotel Health and Safety Manual guidelines, and ensure that machinery is operated properly, efficiently, and is moved, stored, and available when needed. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Run the Back of House Department efficiently and to consistent high standards</li><li>
Manage, train and develop the Back of House team</li><li>
Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed</li><li>
Ensure the flow and supply of operating equipment's meets bar, banqueting and restaurant requirements</li><li>
Oversee the cleanliness of all food and beverage outlets and the Team Restaurant</li><li>
Ensure the Stewarding Team has full knowledge and understanding of compliance regulations as they effect sanitation and hygiene, as set by internal and local legal requirements</li><li>
Identify and develop new revenue opportunities</li><li>
Work with the banqueting functions to ensure the accurate and timely preparation of individual plates/orders</li><li>
Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements</li><li>
Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager</li><li>
Ensure machinery is operated properly, efficiently, safely and in accordance with the Hotel Health and Safety Manual</li><li>
Assist in the location, movement and storage of operational equipment</li><li>
Assist in the stock take of equipment and other items as required</li><li>
Work with all departments to ensure items that are required for service are available when needed</li><li>
Ensure team members adhere to all Health and Safety and Hygiene Regulations</li><li>
Carry out any other reasonable task set by the Hotel's Management</li></ul>
What are we looking for? 
A Cluster Chief Steward serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Good organisational and planning skills</li><li>
Good communication skills</li><li>
Ability to work under pressure</li><li>
Ability to work on their own or in teams</li><li>
Flexibility to respond to a range of various work situations</li><li>
A passion for building excellent relationships with colleagues</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
A high school certificate or equivalent and any other related qualifications</li><li>
Previous experience in supervisory role</li><li>
Experience in hotel / leisure industry</li></ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Cluster Chief Steward

<div>Chief Steward
A Chief Steward trains, supports, and motivates the Back of House Team to deliver an excellent Guest and Member experience while managing cleaning schedules, moving and storing necessary equipment, and observing safety guidelines. 
 
 
What will I be doing? 
As a Chief Steward, you are responsible for training, supporting and motivating the Back of House Team to deliver an excellent Guest and Member experience. A Chief Steward will also be required to manage cleaning schedules, observe COSHH and Hilton Hotel Health and Safety Manual guidelines, and ensure that machinery is operated properly, efficiently, and is moved, stored, and available when needed. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Run the Back of House Department efficiently and to consistent high standards</li>
<li>Manage, train and develop the Back of House team</li>
<li>Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed</li>
<li>Ensure the flow and supply of operating equipment's meets bar, banqueting and restaurant requirements</li>
<li>Oversee the cleanliness of all food and beverage outlets and the Team Restaurant</li>
<li>Ensure the Stewarding Team has full knowledge and understanding of compliance regulations as they effect sanitation and hygiene, as set by internal and local legal requirements</li>
<li>Identify and develop new revenue opportunities</li>
<li>Work with the banqueting functions to ensure the accurate and timely preparation of individual plates/orders</li>
<li>Observe guidelines when handling hazardous substances and comply with all aspects of Health and Safety requirements</li>
<li>Report faults, misused or damaged equipment issues to the Back of House Manager, Head Chef, and/or Maintenance Manager</li>
<li>Ensure machinery is operated properly, efficiently, safely and in accordance with the Hotel Health and Safety Manual</li>
<li>Assist in the location, movement and storage of operational equipment</li>
<li>Assist in the stock take of equipment and other items as required</li>
<li>Work with all departments to ensure items that are required for service are available when needed</li>
<li>Ensure team members adhere to all Health and Safety and Hygiene Regulations</li>
<li>Carry out any other reasonable task set by the Hotel's Management</li></ul>
What are we looking for? 
A Chief Steward serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Good organisational and planning skills</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on their own or in teams</li>
<li>Flexibility to respond to a range of various work situations</li>
<li>A passion for building excellent relationships with colleagues</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>A high school certificate or equivalent and any other related qualifications</li>
<li>Previous experience in supervisory role</li>
<li>Experience in hotel / leisure industry</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chief Steward

Nathaniel Reid Bakery

Bakery Sous Chef Full-Time | Tuesday&ndash;Saturday | $60,000&ndash;65,000/year Nathaniel Reid Bakery &ndash; Kirkwood, MONathaniel Reid Bakery is an award-winning, fast-growing bakery known for high-quality pastries, desserts, and sandwiches. We&rsquo;re looking for a skilled and motivated Sous Chef to support and help lead our back-of-house team. This role works closely with the General Manager to oversee kitchen operations, manage staff, and ensure consistency, cleanliness, and excellence across all departments.Pay &amp; Schedule<ul><li>$60,000-65,000/year, based on experience</li><li>10-hour shifts typically fall between 6:00am &ndash; 6:00pm</li><li>We&rsquo;re closed Sundays, Mondays, and most major holidays</li></ul>What You&rsquo;ll Do<ul><li>Oversee day-to-day operations in the pastry, savory, bakery, and dish departments</li><li>Lead and support team members to maintain high standards and productivity</li><li>Train new staff and help foster a positive, respectful work environment</li><li>Ensure consistent execution of all bakery products</li><li>Manage inventory, and ordering</li><li>Maintain kitchen cleanliness, organization, and food safety compliance</li><li>Communicate and work with management/ownership team to achieve business goals</li><li>Jump in on production as needed to support high volume or absences</li></ul>What We&rsquo;re Looking For<ul><li>Professional, dependable, and highly organized</li><li>Strong communicator and hands-on leader</li><li>Able to lift up to 60 lbs. and work on your feet for extended periods</li><li>Flexible availability, including early mornings and holidays</li><li>2+ years kitchen management experience required, pastry experience preferred</li><li>Culinary or hospitality degree preferred</li></ul>Benefits<ul><li>401(k) retirement plan with 3% contribution&mdash;no match required</li><li>Profit sharing</li><li>Paid time off</li><li>Paid vacation time</li><li>Employee discount</li></ul>Apply now on Indeed or at nrbakery.com/careers to join one of the region&rsquo;s most celebrated bakeries.Job Type: Full-timePay: $60,000.00 - $65,000.00 per yearBenefits:<ul><li>401(k)</li><li>Paid time off</li></ul>Experience:<ul><li>Culinary: 1 year (Preferred)</li><li>Management: 1 year (Preferred)</li></ul>Work Location: In person

Bakery Sous Chef

TTFB CA LLC.

Description Founded in 1990 with the opening of Thai Town Cuisine, TTFB Group began with the passion for gourmet food and has since grown into one of Asia&rsquo;s leading casual dining restaurant groups.From its beginnings in Taiwan, TTFB has expanded into a multi-brand restaurant group operating 153 restaurants across 9 distinctive brands, supported by approximately 4,500 employees. Today, the group serves 9 million guests annually, representing one in every three Taiwanese diners having experienced a TTFB restaurant.TTFB is committed to operational excellence, strong leadership development, and sustainable growth as it expands beyond Taiwan into global markets, including its entry into the U.S. market.Purpose of the Position Kitchen Manager / Head of Kitchen leads all back-of-house operations, ensuring consistent food quality, safety, and operational excellence. This role is responsible for managing kitchen teams, executing brand standards, and maintaining efficient daily operations.The position focuses on staffing, training, production planning, and cost control while fostering a strong culture of accountability and development. The Head of Kitchen plays a key role in delivering a high-quality guest experience and supporting the long-term success of the restaurant.Salary $75,000 - 90,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. Benefits<ul><li>Competitive Pay</li><li>Employer Contribution for individuals medical insurance</li><li>401(k) Plan with company match</li><li>Paid Time Off (PTO) to support work-life balance</li><li>Rapid U.S. Expansion - Opportunities for growth!</li></ul>Job Responsibilities &ndash; Head of Kitchen / Executive Kitchen ManagerKitchen Operations &amp; Execution<ul><li>Oversee all back-of-house kitchen operations, including Prep, Sanitation, Wok, Noodle, and Expo teams, ensuring consistent execution of brand standards, food quality, service timing, and operational excellence.</li><li>Manage daily kitchen operations through systems such as line checks, station cleanliness audits, food quality reviews, sanitation checklists, and food rotation logs.</li><li>Communicate daily prep priorities, production changes, station assignments, and operational updates to ensure seamless transitions between shifts and consistent BOH execution.</li><li>Ensure kitchen readiness for menu rollouts, operational changes, volume shifts, and peak service periods.</li></ul>Food Safety, Sanitation &amp; Compliance<ul><li>Ensure strict compliance with all food safety, sanitation, and cleanliness standards, including proper storage, labeling, temperature control, and equipment care.</li><li>Lead EcoSure, health department, and internal audit readiness; execute and follow up on corrective action plans as needed.</li><li>Oversee sanitation procedures, dish operations, and facility cleanliness to maintain a safe, compliant, and efficient kitchen environment.</li><li>Monitor and enforce HSE standards and address any noncompliance with internal policies or external regulations.</li></ul>Leadership, Coaching &amp; Team Development<ul><li>Teach, coach, and develop kitchen team members on brand standards, culinary techniques, speed of execution, safety practices, and service expectations.</li><li>Lead by example with strong culinary skills, professionalism, and accountability at all key stations.</li><li>Set clear performance expectations, provide ongoing feedback, document performance, and partner with leadership on development plans and corrective actions.</li><li>Foster a positive, disciplined, and high-performing kitchen culture aligned with company values and goals.</li></ul>Staffing, Scheduling &amp; Training<ul><li>Develop and validate daily and weekly kitchen schedules to ensure proper coverage for production, service, and sanitation needs while meeting labor budgets.</li><li>Partner with leadership to plan staffing needs based on forecasted sales and business volume.</li><li>Participate in interviewing, hiring, onboarding, and training of non-exempt kitchen positions across all BOH functions.</li><li>Ensure all team members maintain required training certifications and are properly cross-trained where applicable.</li></ul>Inventory, Production &amp; Cost Control<ul><li>Manage production planning using PAR sheets and sales forecasts to ensure accurate prep, proper yields, and minimal waste.</li><li>Validate inventory levels for food, prep ingredients, and sanitation supplies; oversee ordering and inventory control.</li><li>Support and implement COGS initiatives through waste reduction, portion control, yield accuracy, and efficient production practices.</li><li>Monitor key kitchen KPIs including ticket times, food quality, labor efficiency, and cost performance.</li></ul>Financial &amp; Business Management<ul><li>Understand and manage kitchen financial performance, including labor, food cost, and departmental budgets.</li><li>Review and interpret financial reports to identify opportunities for cost control, profitability improvement, and operational efficiency.</li><li>Drive kitchen initiatives that support sales growth, profitability, and long-term business success.</li><li>Maintain transparency with upper management through reporting, meetings, and operational updates.</li></ul>Job Requirements<ul><li>3+ years of kitchen management experience in a high-volume, full-service restaurant.</li><li>Mandarin Chinese speaking is a plus</li><li>Strong knowledge of food safety standards and kitchen operations, including inventory management, production planning, and cost control.</li><li>Proven leadership skills, with experience hiring, training, coaching, and developing back-of-house teams.</li><li>Ability to manage budgets and interpret financial reports, including food cost, labor cost, and P&amp;L statements.</li><li>Effective communication and organizational skills, with the ability to collaborate across departments.</li><li>Mandarin-speaking skills are a plus.</li><li>Must be 18 years of age or older and legally authorized to work in the United States.</li></ul>Location: 10250 Santa Monica Blvd. Ste. 2800, Los Angeles, CA 90067Job Type: Full-timePay: $75,000.00 - $90,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li></ul>People with a criminal record are encouraged to applyWork Location: In person

Kitchen Manager (Asian cuisine)

Reliance Retail

<div>
 
 Company Overview
 
 
 
 Reliance Retail is India's largest and fastest-growing retailer with an expansive omni-channel presence, delivering superior value, quality products, and an exceptional shopping experience to millions of customers nationwide across multiple retail categories.
 
 
 
 Job Overview
 
 
 
 The Commercial BOH In Charge at Reliance Retail is a junior-level, full-time position based in Borivali. The role is ideal for candidates with 1 to 3 years of relevant experience, focusing on efficient back-of-house commercial operations, inventory oversight, and seamless coordination between various retail functions to ensure smooth business processes and customer satisfaction.
 
 
 
 Qualifications And Skills
 
 
 
 <ul>
 <li>
 Expertise in inventory management is essential for effectively tracking, organizing, and controlling store stock to prevent discrepancies and losses (Mandatory skill).
 </li>
 <li>
 Strong competence in order processing is mandatory, ensuring timely and accurate fulfillment of both inbound and outbound store orders (Mandatory skill).
 </li>
 <li>
 Demonstrated vendor management skills are required, and essential for supplier negotiations, purchase order processing, and maintaining productive partnerships (Mandatory skill).
 </li>
 <li>
 Proficiency in SAP is required to manage real-time transactions, generate accurate reports, and maintain data integrity across essential retail functions.
 </li>
 <li>
 Experience with inword and outword processes is necessary for controlling product entry and exit movements within the retail environment.
 </li>
 <li>
 Ability to perform regular stock reconciliations, identifying variances and implementing corrective actions in alignment with company policies.
 </li>
 <li>
 Strong analytical and problem-solving skills to identify process improvement areas and resolve operational bottlenecks quickly and effectively.
 </li>
 <li>
 Demonstrated attention to detail with the capacity to ensure compliance with audit requirements, regulatory policies, and established company protocols.
 
 
 </li>
 </ul>
 
 Roles And Responsibilities
 
 
 
 <ul>
 <li>
 Manage all aspects of back-of-house commercial operations, including inventory handling, stock movement, and documentation accuracy.
 </li>
 <li>
 Monitor and process all inword and outword stock activities, ensuring compliance with retail inventory management best practices.
 </li>
 <li>
 Coordinate with vendors for timely order placements, deliveries, and reconciliation, achieving optimal inventory levels and uninterrupted store operations.
 </li>
 <li>
 Oversee accurate and efficient order processing, collaborating with the sales and supply chain teams to fulfill customer and store demands.
 </li>
 <li>
 Utilize SAP systems for daily transaction processing, data entry, stock management, and periodic reporting to the management team.
 </li>
 <li>
 Maintain organized records of commercial and inventory documentation for periodic audits and reviews by internal and external stakeholders.
 </li>
 <li>
 Support periodic inventory counts, variance analysis, and implementation of corrective actions to enhance inventory accuracy and minimize losses.
 </li>
 <li>
 Assist in identifying operational inefficiencies in commercial processes and contribute improvement ideas to streamline workflow in the back office.
 </li>
 </ul>
</div>

Commercial BOH In charge

Pizza Ranch

<div>Who We Are
Pizza Ranch Inc., started as a single location in Hull, Iowa in 1981. Pizza Ranch is a fast-casual restaurant that specializes in signature pizzas &amp; The Countrys Best Chicken, fresh salads, desserts, and convenient delivery and take-out options. In 2006, we leveled up the experience by introducing FunZone Arcadesin-restaurant entertainment featuring the latest games and prize redemption. Since then, weve been on a rapid expansion path with more than 220 locations across 15 states, and many of them now feature FunZone Arcades.
Our Vision is To glorify God by positively impacting the world and our Mission is To give every guest a legendary experience. At Pizza Ranch, we believe that we have a unique opportunity to establish every Pizza Ranch as a business ministry opportunity where our guests receive a legendary experience through focused hospitality with legendary food and family fun; and where we take a positive leadership position in the communities we serve. We are proud of our Vision and Mission, and it is woven into all aspects of our organization.
Pizza Ranch is committed to making a positive impact no matter how big or small so that each person leaves a little better off, because of the genuine care and concern we give to our guests, team members and communities. If this sounds like an environment where you would like to work, we are always looking for enthusiastic, guest-oriented people who love to be of service to others.
Responsibilities:
At Pizza Ranch, we view our management team as a vital part of making our business so successful. As a Kitchen Manager, you will be challenged to lead a team to give every guest a legendary experience. You will be expected to assist the management team in leading the day-to-day operations of the kitchen and ensure food and safety standards are being followed. Most importantly, you will have the opportunity to provide genuine care for all our staff and guests and to create a legendary impact on those you encounter.
Key Accountabilities:<ul><li>
Maintain high-quality food and food safety standards</li><li>
Assist with the training and development of new and existing back-of-house team members</li><li>
Provide Cravable Food and lead staff to do the same</li><li>
Build Community Engagement by partnering with other organizations and businesses</li><li>
Respond to guest complaints quickly and resolve them effectively</li><li>
Reports to the General Manager</li></ul>
Qualifications, Skills, and/or Competencies:<ul><li>
High school diploma or GED</li><li>
Restaurant experience required</li><li>
Restaurant management experience preferred</li><li>
Passion for leading and developing people</li><li>
Strong multi-tasking skills and the ability to prioritize multiple situations</li><li>
Effective communicator and listener with good oral and written communication skills</li><li>
General Food Safety and preparation knowledge
</li><li>Proficient in basic computer skills</li><li>
Ability to be mobile and/or on your feet for extended periods of time during the entire shift</li></ul>
You are applying for work with a franchisee of Pizza Ranch, not Pizza Ranch Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. 
 
Brand: Pizza Ranch
 
Address: 970 Tiny Town Rd. Clarksville, TN - 37042
 
Property Description: Clarksville, TN 37042
 
Property Number: 123</div>

Kitchen Manager

HAP Alaska-Yukon

<div><h3 class="jobSectionHeader">Description</h3><div> 

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. 
 
Do you love to be inspired and challenged daily? You will oversee the entire kitchen operation for specific venue including labor and food costs, employee lifecycle, human resource needs, and scheduling. You will help to develop and enrich sanitation and safety protocols to align with state, local, and Company laws and regulations.</div><h3 class="jobSectionHeader"> 
RESPONSIBILITIES</h3> 
<ul>
<li>
Helps full-time team manage the back-of-house operations among multiple venues including the two full-service dining spaces, two fast-casual venues, two coffee/espresso markets, and a baking/prep satellite kitchen.</li>
<li>Lead seasonal team members to ensure menu standards and dining experience expectations are being upheld.</li>
<li>Monitors the daily operations, including guest service, sanitation, menu standards, and team member performance to ensure customer satisfaction and operational objectives and goals are met.</li>
<li>Contribute to the strategies that increase revenue goals, and maintain food costs and guest satisfaction.</li>
<li>Complies with all management responsibilities in accordance with Company policies, objectives, and applicable government laws and regulations.</li>
<li>Adhere to and enforce Health, Environment, Safety, and Security (HESS) requirements.</li>
<li>Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements.</li>
<li>Helps prepare reports and maintains records.</li>
<li>Participates in the interviewing, hiring, and training of food and beverage employees.</li>
<li>Responsible for the supervision, performance management, time management, corrective action, and training of directly assigned personnel.</li></ul> 
<h3 class="jobSectionHeader">
REQUIREMENTS</h3> 
<ul>
<li>
This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of a hospitality or culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement.</li>
<li>Proficiency in the use of computer business applications, with working knowledge of computerized point of sales (POS) systems, Excel, and Word.</li>
<li>Minimum age of 18 years is required to facilitate the sale of alcohol in the State of Alaska.</li>
<li>Must pass a pre-employment background check.</li>
<li>Minimum age of 18 years is required to reside in company housing, where available.</li>
<li>Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status).</li>
</ul><div>
 
KNOWLEDGE, SKILLS, &amp; ABILITIES
</div><ul><li>Must have or the ability to obtain a Serve-safe Manager Certificate.</li>
<li>Must have or the ability to obtain an Alaska Food Handler Card and TAPS alcohol server permit.</li>
<li>Working knowledge of warehousing or food storage is preferred.</li>
<li>Ability to lift 50 lbs.</li>
<li>Ability to work in a fast-paced environment with multiple tasks and external influences.</li>
<li>Ability to work independently with minimal supervision while achieving daily goals.</li>
<li>Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards.</li>
<li>Ability to stand/walk/work on feet for minimum of 8 hours per day.</li></ul> 
<h3 class="jobSectionHeader">
BENEFITS</h3> 
<ul>
<li>
Travel - FREE CRUISE AFTER YOUR FIRST SEASON!</li>
<li>Reward for Referral Program</li>
<li>Experience &ndash; Of a lifetime!</li>
<li>Rewards &amp; Incentives</li>
<li>Community Service</li>
<li>Employee Activities</li>
<li>Professional Growth</li>
</ul><div>HAP Alaska Yukon is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.</div><h3 class="jobSectionHeader"> 
About Holland America/Princess Alaska-Yukon Land Operations</h3><div>
We&rsquo;re a collaboration of Princess Cruises and Holland America Line, innovators in Alaska tourism and advocates for the environment. We offer guests adventure, comfort, and a variety of lifetime memories&mdash;whether sailing past glaciers, cozying up in a wilderness lodge, or spotting a bear from a dome-window rail car. 
 
Our teams participate in HAP&rsquo;s sustainability program, aka &ldquo;Sustain Alaska &amp; the Yukon&rdquo;, and efforts by actively recycling (where available), reducing waste, and educating guests about our commitment to the environment. 
 
We are dedicated to delivering excellent customer service to all guests, coworkers, and vendors and provide a safe workplace for all team members and a safe vacation experience for all guests. 
 
HAP is committed to a diverse, equitable, and inclusive work environment.</div><div>
 
The best way to learn more about all of our roles and opportunities is to connect with us on Facebook and Instagram.</div></div>

Chef, Executive Sous

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