junior sous chef

Bonapal W.L.L.

<p>Bonapal is looking for passionate, talented, and driven culinary professionals to join our expanding team. If you thrive in a high-energy environment and have a craft-driven approach to food, we want to hear from you.</p><p>We are currently seeking candidates for the following positions:</p><ul><li>Pastry Chef: A creative visionary to lead our dessert and bakery program. Must have expertise in fine pastries, plating, and menu development.</li><li>Sous Chef: A strong leader to manage kitchen operations, mentor staff, and ensure every plate meets our exacting standards.</li><li>Junior Sous Chef: An ambitious professional ready to take the next step in leadership while maintaining hands-on excellence on the line.</li></ul><p>What We&rsquo;re Looking For:</p><ul><li>Proven experience in high-volume or fine-dining environments.</li><li>Strong technical skills and a deep understanding of food safety/HACCP.</li><li>A collaborative spirit and a &quot;lead-by-example&quot; attitude.</li><li>Innovation, consistency, and a passion for excellence.</li></ul><p>Job Type: Full-time</p><p>Application Question(s):</p><ul><li>Are you currently residing in Bahrain?</li><li>Do you have experience working as a Pastry Chef/Sous Chef?</li></ul>

Pastry Chef

CALO

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role overview</b></h4><p>
We are looking for a Sous Chef to join our team, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</p></li><li><p>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</p></li><li><p>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</p></li><li><p>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</p></li><li><p>
Assist in menu development, seasonal specials, and recipe refinement.<br>
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</p></li><li><p>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</p></li><li><p>
Ensure mise en place is completed ahead of each service.</p></li><li><p>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</p></li><li><p>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</p></li><li><p>
Foster a positive and professional team culture in a fast-paced kitchen environment.</p></li></ul><h5 class="jobSectionHeader"><b>
Ideal Candidate</b></h5><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant.</p></li><li><p>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</p></li><li><p>
A culinary degree or equivalent qualification is preferred.</p></li><li><p>
Currently based in the GCC region.</p></li><li><p>
Willing to relocate to Riyadh, Saudi Arabia.</p></li><li><p>
Strong communication skills in English.</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge and competency</b></h5><ul><li><p>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</p></li><li><p>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</p></li><li><p>
Experience with menu planning, costing, and portion control.</p></li><li><p>
Excellent time management and organizational skills, particularly during high-volume service.</p></li><li><p>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Calm, confident leader who thrives under pressure.</p></li><li><p>
Passionate about food and guest satisfaction.</p></li><li><p>
Strong communicator with the ability to inspire and guide the team.</p></li><li><p>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</p></li></ul></div>

Sous Chef - Hot

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role overview</b></h4><p>
We are looking for a Sous Chef to join our team, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><ul><li><p>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</p></li><li><p>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</p></li><li><p>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</p></li><li><p>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</p></li><li><p>
Assist in menu development, seasonal specials, and recipe refinement.<br>
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</p></li><li><p>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</p></li><li><p>
Ensure mise en place is completed ahead of each service.</p></li><li><p>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</p></li><li><p>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</p></li><li><p>
Foster a positive and professional team culture in a fast-paced kitchen environment.</p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant.</p></li><li><p>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</p></li><li><p>
A culinary degree or equivalent qualification is preferred.</p></li><li><p>
Currently based in the GCC region.</p></li><li><p>
Willing to relocate to Riyadh, Saudi Arabia.</p></li><li><p>
Strong communication skills in English.</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge and competency</b></h5><ul><li><p>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</p></li><li><p>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</p></li><li><p>
Experience with menu planning, costing, and portion control.</p></li><li><p>
Excellent time management and organizational skills, particularly during high-volume service.</p></li><li><p>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Calm, confident leader who thrives under pressure.</p></li><li><p>
Passionate about food and guest satisfaction.</p></li><li><p>
Strong communicator with the ability to inspire and guide the team.</p></li><li><p>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</p></li></ul></div>

Sous Chef - Butchery

<div><h4 class="jobSectionHeader"><b>About </b><b>Calo</b></h4><p>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.</p><h4 class="jobSectionHeader"><b>
Role overview</b></h4><p>
We are looking for a Sous Chef to join our team, working closely with the Head Chef to oversee daily kitchen operations. This includes assisting with menu planning, ensuring food quality and consistency, managing kitchen staff, and monitoring inventory and ordering. For this role, we are seeking candidates with a strong &agrave; la carte background. The successful candidate will leverage their culinary expertise and leadership skills to play a pivotal role in enhancing our guest experience and maintaining the highest standards.</p><h5 class="jobSectionHeader"><b>
Main Responsibilities</b></h5><ul><li><p>
Support the Head Chef in overseeing daily kitchen operations and smooth service execution.</p></li><li><p>
Supervise and coordinate with Jr. Sous Chef, Sr. CDP, CDPs, and Commis Chefs during service to ensure quality, speed, and consistency.</p></li><li><p>
Step into the Head Chef&rsquo;s role during their absence, including leading service and coordinating with FOH.</p></li><li><p>
Ensure dishes are plated with creativity, precision, and consistency, maintaining Calo&rsquo;s brand standards.</p></li><li><p>
Assist in menu development, seasonal specials, and recipe refinement.<br>
Monitor food preparation methods, portion sizes, and garnishing to guarantee a top-tier guest experience.</p></li><li><p>
Train, mentor, and develop junior kitchen staff in cooking techniques, service discipline, and hygiene standards.</p></li><li><p>
Ensure mise en place is completed ahead of each service.</p></li><li><p>
Manage inventory, stock levels, ordering, and waste control with a focus on cost efficiency.</p></li><li><p>
Maintain strict compliance with hygiene, sanitation, and food safety regulations.</p></li><li><p>
Foster a positive and professional team culture in a fast-paced kitchen environment.</p></li></ul><h5 class="jobSectionHeader"><b>
Ideal Candidate</b></h5><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
6&ndash;8 years of culinary experience, including at least 2 years as Sous Chef or strong Jr. Sous Chef in a dine-in, &agrave; la carte, or fine casual dining restaurant.</p></li><li><p>
Strong background in plating, modern presentation styles, and &agrave; la carte menu execution.</p></li><li><p>
A culinary degree or equivalent qualification is preferred.</p></li><li><p>
Currently based in the GCC region.</p></li><li><p>
Willing to relocate to Riyadh, Saudi Arabia.</p></li><li><p>
Strong communication skills in English.</p></li></ul><h5 class="jobSectionHeader"><b>
Knowledge and competency</b></h5><ul><li><p>
Proven ability to lead a kitchen brigade and coordinate multiple stations under pressure.</p></li><li><p>
Strong knowledge of international cuisines, flavor pairings, and modern cooking techniques.</p></li><li><p>
Experience with menu planning, costing, and portion control.</p></li><li><p>
Excellent time management and organizational skills, particularly during high-volume service.</p></li><li><p>
Proficient in kitchen-related systems and MS Office for ordering, inventory, and reporting.</p></li></ul><h5 class="jobSectionHeader"><b>
Personality</b></h5><ul><li><p>
Calm, confident leader who thrives under pressure.</p></li><li><p>
Passionate about food and guest satisfaction.</p></li><li><p>
Strong communicator with the ability to inspire and guide the team.</p></li><li><p>
Creative yet disciplined, with a keen eye for detail in both flavor and presentation.</p></li></ul></div>

Sous Chef - Pastry

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 As a Jr. Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 <br/>
 <br/>
 The Jr. Sous Chef is responsible to assist the Sous Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 A potential candidate should ideally have:
 <br/>
 <br/>
 <ul>
  <li>
   Minimum 1 years' work experience as Jr. Sous Chef- or 2 years as Chef de Partie in a hotel or large restaurant with good standards and specifically pan-Asian experience.
  </li>
  <li>
   Preferably with experience in luxury international brands.
  </li>
  <li>
   Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
  </li>
  <li>
   Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
  </li>
 </ul>
</div>


Jr. Sous Chef

<div><h4 class="jobSectionHeader"><b>About Calo</b></h4><p>
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
</p><p>Launched in Bahrain in 2019, we have since expanded to 5 countries in the region, delivered millions of meals to our customers, and launched our very own Grab &amp; Go Cafe concepts, on demand delivery and retail marketplace</p><p>
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.</p><h4 class="jobSectionHeader"><b>
Role Overview</b></h4><p><br>
To function as a New Product Development (NPD) Chef for Calo Qatar and contribute to long-term food product development that aligns with the organizational goals and objectives, including the creation of new product lines and the expansion of existing ones. You&rsquo;ll work closely with the Operations Head, Kitchen Manager, and Central Ops NPD team to formulate, test, and refine recipes while translating them into scalable operational execution. The role is ideal for classically trained chefs who are fitness-focused, creative, and eager to grow into the NPD space.</p><h4 class="jobSectionHeader"><b>
Main Responsibilities</b></h4><h5 class="jobSectionHeader"><b>
Product Development</b></h5><ul><li><p>
Create innovative meal options and plans that meet nutritional standards and address diverse dietary needs (e.g., keto, high-protein, detox, gluten-free, vegan).</p></li><li><p>
Develop, refine, and fix recipes to balance flavor, nutrition, cost, and production efficiency.</p></li><li><p>
Translate recipes into operational execution for high-volume environments ( food manufacturing, QSR, outdoor catering, on demand delivery ).</p></li><li><p>
Continuously adapt and improve dishes in line with evolving health, wellness, and consumer trends.</p></li></ul><h5 class="jobSectionHeader"><b>
Market Research and Trend Analysis</b></h5><ul><li><p>
Track healthy eating trends, dietary needs, and consumer preferences specifically to the Qatar market</p></li><li><p>
Use customer feedback and market insights to refine and innovate meal offerings.</p></li><li><p>
Maintain awareness of fitness, sports, and wellness trends to inspire new creations.</p></li></ul><h5 class="jobSectionHeader"><b>
Collaboration and Coordination</b></h5><ul><li><p>
Work with nutritionists and dietitians to ensure meals meet dietary guidelines.</p></li><li><p>
Partner with procurement to source quality, health-conscious ingredients aligned with cost metrics</p></li><li><p>
Collaborate with content teams to support on-camera demonstrations, videos, and culinary content creation.</p></li></ul><h5 class="jobSectionHeader"><b>
Documentation and Reporting</b></h5><ul><li><p>
Maintain clear records of recipe development, sourcing, and testing.</p></li><li><p>
Ensure recipe methods, yields, and standards are accurate and aligned with cost requirements</p></li></ul><h5 class="jobSectionHeader"><b>
Quality and Compliance</b></h5><ul><li><p>
Guarantee all new products meet the company's quality and food safety standards as well as Calo&rsquo;s brand DNA</p></li><li><p>
Implement and monitor quality control procedures for consistency, working alongside the production &amp; quality team</p></li></ul><h5 class="jobSectionHeader"><b>
Innovation and Creativity</b></h5><ul><li><p>
Foster a culture of culinary creativity and innovation within the team, experimenting with new ingredients, cooking techniques, and presentation styles.</p></li><li><p>
Develop distinctive meals that enhance the subscription experience.</p></li><li><p>
Support events or live cooking demonstrations as required.</p></li></ul><h5 class="jobSectionHeader"><b>
Scaling</b></h5><ul><li><p>
Standardize recipes for large-scale production with minimal variance.</p></li><li><p>
Document scaling processes with visuals for training teams.</p></li><li><p>
Train the Training team to ensure consistent execution.<b>Ideal Candidate</b></p></li></ul><h4 class="jobSectionHeader"><b>
Ideal Candidate</b></h4><h5 class="jobSectionHeader"><b>
Qualifications</b></h5><ul><li><p>
Culinary Arts degree or equivalent qualification with formal training in classical cooking fundamentals.</p></li><li><p>
Experience with multiple cuisines and operational execution in high-volume environments (hotel, restaurants, or bulk production).</p></li><li><p>
Fitness- or sports-oriented, with strong knowledge of nutrition and health-conscious meal creation.</p></li><li><p>
Skilled in content creation or comfortable being on camera to showcase recipes.</p></li><li><p>
Previous experience in NPD is not mandatory, but an interest in developing in this area is essential.</p></li><li><p>
Experience hosting events is a plus.</p></li><li><p>
Junior Sous or Sous Chef level preferred.</p></li></ul><h4 class="jobSectionHeader"><b>
Knowledge &amp; Competency</b></h4><ul><li><p>
Strong knowledge of culinary trends, healthy cooking techniques, and nutritional requirements.</p></li><li><p>
Ability to balance creativity with operational efficiency, cost control, and scalability.</p></li><li><p>
Skilled in recipe scaling and process optimization.</p></li><li><p>
Strong time management and multi-tasking skills.</p></li><li><p>
Comfortable using basic software and AI tools (Google Workspace, MS Office, Notions, Chatgpt, Gemini, etc.).</p></li></ul><h4 class="jobSectionHeader"><b>
Personality</b></h4><ul><li><p>
Ambitious, driven, and creative problem solver. Passion for quality and continuous improvements</p></li><li><p>
Organized multitasker with attention to detail, obsessed with delivering a high level of customer satisfaction</p></li><li><p>
Collaborative and empathetic, building the best version of yourself and your peers</p></li><li><p>
Personally committed to health, wellness, and fitness.</p></li></ul></div>

New Product Development chef

The SSA Group

<b>Position Title:</b> Jr Sous Chef
<br><b>Reports to:</b> Sous Chef
<br><br>
<b>Who are we:</b><br>
For more than 50 years, SSA has partnered with cultural attractions to design the hospitality experience journey, freeing our partners to remain mission-focused.
<br>We bring together admissions, culinary, and retail with innovation and human connection to shape a seamless guest journey.
<br>Our focus is on people, innovation, and operational intelligence as a means to create special moments with lasting impact. We call it 452 Hospitality, the foundation of how we serve our partners and their communities.
<br><br>
Responsibilities
<br><ul>
<li>Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.</li>
<li>Ensure restaurant/location is adequately prepped and staffed (BOH) for daily operation.</li>
<li>Oversight of location kitchen duties, ensuring quickservice, food service, safety and quality, availability, merchandising, and guest service standards are all met and exceeded.</li>
<li>Oversight of safety logs, including food temperatures, rotation, and waste.</li>
<li>Ensures proper uniform, hygiene, handwashing, and glove use with staff.</li>
<li>Responsible for supporting SSAfety training with knife handling skills, ensuring all direct reports display proper use of knives and slicers.</li>
<li>Creates daily prep and item lists, delegating to employees as necessary.</li>
<li>Actively helps to support operations and fill holes as necessary to ensure smooth service.</li>
<li>Maintains a checklist of routine or daily cleaning tasks and ongoing projects or menu planning.</li>
<li>Assists the Sous Chef in assigning associates to duties, coaching through projects, daily task,s and guest interaction.</li>
<li>Actively and efficiently responds to guest and client feedback, with a report to the operations manager to ensure that any potential complaints are mitigated against further occurrence.</li>
<li>Oversees personnel duties, including but not limited to:</li>
<li>Training new employees and issuing performance reviews.</li>
<li>Actively managing and issuing progressive documentation to coach and counsel the employee on performance, with oversight from the operations manager.</li>
<li>Reports employee attendance and any hour discrepancies to the payroll department. Oversees break and rest break management for BOH employees.</li>
<li>Inspects equipment and performs routine maintenance and cleaning as necessary.</li>
<li>Assists the team to ensure all tasks are completed in a timely manner by helping complete daily tasks as necessary.</li>
<li>Communicates with the Sous Chef and Food Service Operations Manager(s) in regard to any issues seen with daily service or quality.</li>
<li>Works directly with restaurant supervisor(s) to ensure respective locations are operating to standard.</li>
<li>Remains knowledgeable of and supervises in accordance with all applicable local, state, and federal laws.</li>
<li>Perform other tasks as deemed necessary.</li>
<li>Maintain a clean, safe, and organized work environment.</li>
<li>Uphold and demonstrate a complete understanding of company policies and procedures.</li>
</ul>
Job Requirements
<br><ul>
<li>Strong interpersonal and communication skills, including the ability to articulate to our General Manager and personnel.</li>
<li>Proven leadership skills with an understanding of the importance of team building/development, while fostering partnerships with other branch managers.</li>
<li>Exceptional problem-solving/decision-making skills combined with the ability to be organized.</li>
<li>Demonstrates multi-tasking, detail, analytical, planning and leadership skills.</li>
<li>Demonstrates the ability to remain flexible in a fast-paced environment.</li>
<li>An ideal candidate is a team player, personable, professional, upbeat and energetic, takes initiative, uses tact and diplomacy.</li>
<li>Computer knowledge and skill level for basic office functions.</li>
<li>Physical ability to stand for extended periods and to move and handle boxes (10-35lbs) as necessary to operation, which entails lifting, and perform all functions as set forth above.</li>
<li>Ability to work varied hours/days, including nights, weekends and holidays, as needed.</li>
</ul>
IDEA + Belonging
<br><ul>
<li>Promote an inclusive & supportive approach within the Brand team, with networking continuing at all units.</li>
<li>Focuses on removing barriers and empowering growth and opportunity for team members at all levels.</li>
<li>Leads by example through Sustainability/Conservation efforts; displays knowledge of efforts in business application as well as giving adequate opportunity for teaching to unit staff as necessary.</li>
<li>Engages with SSA/Unit in driving community effort through engagement activities and focus. On opportunities of giving back.</li>
</ul>
Previous Experience
<br><ul>
<li>1-2 years experience in culinary</li>
</ul>
This is by no means an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with this job description. SSA Group reserves the right to revise the job description or to require that other or different tasks are performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technological developments)
<br><br>
Compensation and Benefits
<br><ul>
<li>Eligible for overtime pay.</li>
<li>On-Demand Pay Program: Get access to a portion of earned wages before payday.</li>
<li>Meal Plan & Employee Discounts at applicable locations.</li>
<li>Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods).</li>
<li>Tuition Discount through Partnership College.</li>
<li>Up to 8 hours of Bereavement Leave.</li>
<li>Holiday pay of 1.5× the regular rate is provided for hours worked on Christmas Day and Thanksgiving Day.</li>
<li>Paid sick leave is provided in accordance with applicable state and local laws. Accrual rates, caps, and usage rules vary by location.</li>
</ul>
<b>Locations include:</b> Arizona, California, Chicago, Pittsburgh, Connecticut, Illinois, Massachusetts, Michigan, Minnesota, Missouri, New Mexico, New York, Rhode Island, Washington, D.C.. Colorado: Employees accrue 1 hour of paid sick leave for every 30 hours worked, up to 48 hours per year, under the Healthy Families and Workplaces Act (HFWA). Maryland: Employees accrue at least 1 hour of paid sick and safe leave for every 30 hours worked, up to 40 hours per year, as required under the Maryland Healthy Working Families Act. Washington: Employees accrue 1 hour of paid sick leave for every 40 hours worked, in accordance with the Seattle Paid Sick and Safe Time.
<br><br>
SSA Holdings and its affiliated companies, including SSA Group, A&F Souvenir, Cinchio Solutions, and Behavioral Essentials, are equal opportunity employers. We are committed to diversity and inclusion in our hiring practices and welcome applicants from all backgrounds. A diverse team strengthens our collective impact.
<br><br>
<b>All California Residents:</b> By submitting your job application, you agree you have reviewed the SSA Group California Consumer Privacy Act (CCPA) Candidate and Employee Privacy Notice ("Notice").
<br><br>
<b>San Francisco Residents:</b> Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Please see the "Fair Chance Ordinance - Know Your Rights" document for more information. By submitting your job application, you agree you have reviewed the "Fair Chance Ordinance - Know Your Rights" document.
<br>We accept applications for this position on a rolling basis. Apply anytime at thessagroup.com. Applications are reviewed as received, and the position remains open until filled.

Columbus Zoo Food Service Jr Sous Chef

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