Title/Desc.Hospitality Manger-ROLE DESCRIPTION The Hospitality Manager at BigShots Golf is responsible to drive game-changing hospitality, and Guest facing operations of BigShots Golf by living and role modeling the Manifesto and Core Values. The Hospitality Manager will inspire, engage, motivate and develop Team Members to provide an outstanding Guest and Team Member experience through creating unexpected memories. The Hospitality Manager will be responsible for the Mixologist and Welcome Attendant Teams, but will also have the responsibility to run the full “Eatertainment” venue and will need to have the availability to work day, night, and weekend shifts. They will also be responsible for overseeing specific business functions such as bar inventory, membership sales, facilities maintenance, and technology. This additionally includes, but is not limited to proper staffing, scheduling, operational activities, community relationships, special events, and golf experience. MAIN RESPONSIBILITIES Supervise the Mixologist and Welcome Attendants to provide over-the-top memorable experiences in food & beverage and Guest interactions Inspire, engage, and connect with Managers, Team Members, and Guests Demonstrate the Core Values of Always Bring the Fun, Be Bold Everyday, Live & Breathe Gratitude, Serve Our Community, Keep the Grit, and Include Everyone Coach and develop Team Members in department Delegate responsibilities; validate completion Maintain operating standards, including safety and sanitation Strong food & beverage knowledge to deliver exceptional experiences to the Guests Ability to add value to the overall Team; be a Team player and perform additional tasks when needed Leverage business trends, metrics, and reports to drive performance Create unexpected memories for the Team and Guests; validate through interactions RELATIONSHIPS The Hospitality Manager will work with the guidance of the Sr. Guest Experience Manager, but is expected to take their own initiative, guided by the Manifesto and Core Values. There is a need for strong communication and the continued maintenance of relationships with all Managers, Team members, vendors, and Guests. EXPERIENCE Minimum of 2 years restaurant, golf course, or hotel/ hospitality management Experience running bar with inventory management Experience running high-volume, restaurant, golf, or hotel environment High School diploma or equivalent; hospitality or business degree preferred Strong communication (verbal, written) Strong time-management, organization, and follow-through Strong decision-making skills Self-motivated with high self-awareness and integrity Ability to pivot and drive change Openly receives feedback and coaching, and reacts accordingly Availability to work varied shifts, including holidays, nights, and weekends Ability to stand and walk for long periods of time, including up and down stairs Ability to obtain required local, state, and federal licenses and/or certificates for your business location MANIFESTO We exist because we believe no one should have to settle when deciding where to go out for family fun—that we all crave to unleash that younger version of ourselves. We are obsessed with our scratch kitchens that bring bold flavor and unexpected items. We want to show that playing the game of golf should be fun and approachable for everyone through cutting edge technology and an amazing atmosphere. Most of all, we believe our people are our most valued asset, the heart and soul who inject life into our brand. We believe that WE is bigger than ME—that the next big idea can come from anyone and any level. We are rooted in golf, but our passion is centered around creating exceptional and unexpected experiences that bring people together. Because being a BigShot isn’t about the highest score—it’s about living in the moment and creating unexpected memories that you will want to hurry back to, time and time again. We develop an inclusive and welcoming environment through our leadership strategy, learning and development resources, and opportunities for employees to get engaged and celebrate diversity. Our passion for continuous improvement attracts great people with diverse backgrounds, talents, skills, and abilities.

Experience: 2-3 years as a team lead, supervisor or manager

Location: 600 Swartz Road. Akron, Ohio 44319

Contact: Julie Richard, 682.365.2661/julie.richard@invitedclubs.com

Title/Desc.Line Cooks-Looking for students to work in restaurant and Beta 700 Conference Center

Experience: Looking for students that are self motivators and have a couple years in the food industry. We will train the cooks to meet the companies standards. Looking for both full time and part time students.

Location: 387 Medina Road, Suite 400 Medina, Ohio 44256

Contact: Riley Hotel Group, 330.620.8663/fzifer@rileyhg.com

Title/Desc.Grill Cooks, Backup, Prep-Work in a fast paced environment serving our guests by correctly preparing menu items to the highest standards of professional cooking by always using Cracker Barrel's recipes and methods of food preparation, as well as meeting the company standards of quality, service, safety, sanitation, cleanliness and hospitality in providing guests with the most satisfactory food possible.

Experience: Experience not necessary

Location: 6055 SOM Center Road - Willoughby, OH 44094

Contact: Karen Cecchini, 440.516.1775/Crackerbarrel.com/careers

Title/Desc.Back of house grill cooks, backup and prep-Work in a fast paced environment preparing menu items to the highest standards. All positions are to meet the company standards of quality, service, safety, sanitation, cleanliness & hospitality in providing guests with the most satisfactory food possible.

Experience: Cracker Barrel trains

Location: 6055 SOM Center Road - Willoughby, OH 44094

Contact: Karen Cecchini, 440.516.1775/Crackerbarrel.com/careers

Title/Desc.Executive Kitchen Manager-Harbor Bay Hospitality is hiring a Chef Manager to support the operations of both jaja Restaurant and Pioneer Restaurant Operated by Harbor Bay Hospitality, jaja and Pioneer are located in INTRO – Cleveland’s exciting new mixed-use project, which features nearly 300 new apartments, an acre of green space, and a lavish top-floor event venue directly across the street from the historic West Side Market in Ohio City Pioneer (pioneercleveland.com), is an exciting new camping-themed sports bar in the heart of Ohio City. Pioneer’s expansive dining room is built around 13 TVs, so you never have to miss a game and our show-stopping Argentenian-style hearth that celebrates the oldest method of cooking known to man: live-fire. Outside, guests can grab drinks from our custom airstream bar and enjoy their meal on the expansive patio, while enjoying their favorite teams on our outdoor TVs. Opening in early Fall ‘22, jaja features a cozy dining room and an ample 2nd story patio with a perfect view of the West Side Market Clocktower. Dinner service will take place from Tuesday-Sunday, with a Saturday and Sunday brunch service and late night festivities on weekend evenings. jaja will be the premier reservation in Cleveland. We’re building a top-of-the-line team that we want to respect and grow with from day one. We’re looking for industry rockstars who shine at the following: Attentive service Kindness Competency in the workplace Attention to detail Thinking on their feet By joining our team, here’s what you can expect from us: Extensive growth opportunities A respectful and exciting workplace Competitive pay and benefits Being surrounded and inspired by the best in the business Our goal? That this will be the best place you’ve ever worked in the industry. Chef Manager Key Responsibilities: Comprehensive management of culinary operations to include overseeing prep, inventory, ordering and receiving, for Pioneer and jaja restaurants Train and manage daytime kitchen personnel and supervise/coordinate all related culinary activities Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Estimate food consumption and requisition or purchase food Manage pars, shelf life, expiration dates and commissary needs for both restaurants Assign prep lists, verify prep has been completed Ensure cleanliness, station checks, station pars and all set ups are prepped for evening services. Work with the Executive Corporate Chef to maintain food costs and waste management Maintain overall cleanliness of the kitchen Standardize prep policies and institute a rigorous quality control policy in order to maintain consistency and standards for both restaurants Qualifications: Two to three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering standards, with a focus on quality, production, sanitation, food cost controls, and presentation Strong kitchen and culinary skills Knowledge of P&L accountability is desirable ServSafe certified is a significant plus Must be a natural leader, self-starter, and be able to keep calm under pressure Must possess a keen attention to detail and be able to keep records using Microsoft Excel

Experience: 2-3 years of culinary experience

Location: 2407 Lorain Ave

Contact: Nora O'Malley, 216.308.9335/nora@hb-hospitality.com

Title/Desc.Chef-Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Activities & Responsibilities Promote, work, and act in a manner consistent with the mission of The Station: “To provide the highest quality food with friendly, professional service in an upscale environment.” Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants. Coordinate planning, budgeting, or purchasing for all the food operations. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Meet with sales representatives to negotiate prices or order supplies. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Provide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Collaborate with other personnel to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Tools & Technology Blast freezers and chillers Cappuccino or espresso machines Carbonated and non-carbonated beverage dispensers Commercial use blenders, choppers, cubers, dicers, grinders, processors, and/or slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, roasting machinery, steamers, and/or toasters, coffee grinders, coffee or iced tea makers, cotton candy machines or accessories, cutlery, dishwashers, dough machines, food warmers, measuring cups, mixers, popcorn machines, scales, woks Ice dispensers, Ice shaver machines or accessories Milkshake machines Slush machines and/or Soft serve machines Domestic knives (cimeter knives, filet knives, utility knives) Food safety labeling systems Fire blankets Fire extinguishers Ice dispensers, Ice shaver machines or accessories Cash registers, Point-of-sale terminals, POS software, and workstations. Personal computers, tablets, smart phones and/or handheld devices. Software: Menu planning software, inventory management software, recipe cost control, accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.

Experience: The Station is an upscale American restaurant in the center of downtown Tecumseh, Michigan. In addition to our wonderful customers from Tecumseh and the surrounding communities, we are proud to have many customers coming from as far as Toledo and Detroit. The Station is seeking a passionate chef to lead our kitchen during our exciting new era under new management. We are looking for someone who can enthusiastically work, promote, and lead in a manner consistent with the mission of The Station: “To provide the highest quality food with friendly, professional service in an upscale environment.” The Chef must be an expert in preparing and presenting upscale food such as steaks, seafood, salads, and pasta dishes while limiting waste and accurately measuring food costs to maintain them within acceptable levels. The Chef is responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. The Chef must have the skills and experience needed to successfully carry out purchasing, receiving, storage and inventory duties, and completely understand their relevance to the planning and success of the restaurant. The Chef must have familiarity with hiring, training and scheduling staff to set the restaurant up for successful service while maintaining low labor costs.

Location: 110 S. Evans St. Tecsumseh, MI 49286

Contact: Debra Cross, 734.497.5324/mepdeb@gmail.com

Title/Desc.Sous Chef (Hourly)-Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client’s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments

Experience: Two or more years of experience in a culinary lead role

Location: 2590 Elm Rd. NE Warren, OH 44483

Contact: Jason Roller, 330.372.0415/jroller@avifoodsystems.com

Title/Desc.Catering Manager-Duties & Responsibilities: Receive catering orders and coordinate service with individual customers; work with the customer for planning of the event, ensure accurate cost effective pricing Ensure preparation, delivery, and display of hot and cold catering and/other prepared items are completed Schedule team members to ensure appropriate coverage and service for events Maintain budget in all financial areas including food, labor, and other operating costs Ensure high quality products and service Follow up on all catered events Work with management team regarding menu concepts and special events Professionally engage with individuals at all levels at the account Oversee the care and operation of delivery vehicles Requirements 2 or more years of operational management experience in the catering field Knowledge of online catering modules preferred Exceptional interpersonal skills and decision making ability The ability to lead, supervise, train and coordinate the catering team Willingness and availability to work a flexible schedule Operational knowledge of commercial kitchen equipment ServSafe Certification preferred Professional image

Experience: 2 or more years of operational management experience in the catering field

Location: 2590 Elm Rd NE Warren, OH 44483

Contact: Jason Roller, 330.372.0415/jroller@avifoodsystems.com

Title/Desc.Director of Catering-Duties & Responsibilities: Coordinate and oversee internal and external catering events Hire, train, and schedule catering staff Actively participate in the development of existing catering staff in service techniques, menu presentation, policies, and procedures Oversee ordering, receiving and billing functions Follow up on all catered events Ensure successful operations of catering functions including preparation, transportation, setup, and cleanup of all events Engage professionally with individuals at all levels Monitor care and operation of delivery vehicles Requirements Five or more years of management experience in the catering field Exceptional interpersonal skills and decision making ability Ability to lead, supervise, train and coordinate the catering team Willingness and availability to work a flexible schedule Hands on approach to training and development of the service team Operational knowledge of commercial kitchen equipment Proficient with Microsoft Office applications and catering billing systems ServSafe Certification preferred

Experience: Five or more years of management experience in the catering field

Location: 2590 Elm Rd NE

Contact: Jason Roller, 330.372.0415/jroller@avifoodsystems.com

Title/Desc.Sous Chef-Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Day/evening/weekend shifts Requirements Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client’s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments

Experience: 2 or more years of experience in a culinary lead role

Location: 2250 Elm Rd SE Warren , OH 44483

Contact: Jason Roller-Director HR, 330.372.0415/jroller@avifoodsystems.com

Title/Desc.Scratch Bakery Help-General Scratch bakery help. Mixing dough, cookies, baking

Experience: Some experience preferred

Location: 5580 Ridge Rd

Contact: Lidia Trempe, 440.886.4430/rudysbakery@gmail.com

Title/Desc.Director of Human Resources-Cook I

Experience: At least one year

Location: 100 Lakeside Avenue E

Contact: Kelly Rose, 216.413.5130/kelly.rose@hilton.com

Title/Desc.BREAD BAKER-PRODUCE AN ASSORTMENT OF ARTISAN BREADS AND LOAVES FOLLOWING STANDARD RECIPES AND PROCEDURES ASSIST IN COMMON BAKERY PREP AND PRODUCTION INCLUDING COOKIES AND SCONES AS POSSIBLE DURING REST PERIODS

Experience: SOME PROFESSIONAL EXPERIENCE WITH BREAD STRONGLY PREFERRED BUT NOT REQUIRED

Location: 2267 LEE ROAD, CLEVELAND HEIGHTS, OH 44118

Contact: EMMA SCHEER, 440.623.2164/PASTRYCHEFNINJA@GMAIL.COM

Title/Desc.PASTRY SOUS CHEF-ASSIST THE EXECUTIVE PASTRY CHEF IN THE DAILY PRODUCTION OF AN ASSORTMENT OF PASTRIES AND BAKED GOODS HELP SUPERVISE A STAFF OF BAKERS ON DAYS THE EXECUTIVE PASTRY CHEF IS OFF PROPOSE AND EXECUTE DAILY OR WEEKLY SPECIALS AS NEEDED

Experience: MINIMUM ONE YEAR PROFESSIONAL PASTRY EXPERIENCE PREFERRED

Location: 2267 LEE ROAD, CLEVELAND HEIGHTS, OH 44118

Contact: EMMA SCHEER, 440.623.2164/PASTRYCHEFNINJA@GMAIL.COM

Title/Desc.Talent Partner-Job description Do you thrive in fast-paced environments? Do you enjoy marketing and sales? Come start your catering career with Bibibop as you help us expand our catering business. Position Objective: Bibibop is seeking a Catering Coordinator to help assist our Catering Manager in sales and marketing for our products and services. Accountabilities: Creating community outreach and connections Expand and build sales with new guests, offices, sport teams, and organizations to find new event opportunities Posses and maintain relationships with current guests/partners Manage catering events from beginning to end including delivery, setup, serve, and breakdown. Maintain organization and log current catering orders Support stores with all aspects of catering functionalities Requirements: High School Diploma or GED Relevant experience in the restaurant/catering industry Must have reliable transportation & flexibility Who We Are: Gosh Enterprises is a dynamic, rapidly growing company that oversees a family of brands: Charleys: A 620+ unit restaurant brand known worldwide for serving the #1 Philly Cheesesteak in the World Bibibop Asian Grill: An award winning, 30+ unit Korean-inspired fast casual restaurant concept Lenny’s Grill and Subs: A Memphis-based 70+ unit chain serving high quality deli subs and hot subs Charleys Kids: A non-profit, partnering with likeminded organizations around the world to provide food, education, and mentorship to at-risk children. Solar Planet: A company that provides solar field advisory and installation services How We Build Our Team: We seek exceptional team members who are passionate about our “why” and exhibit the following values: Owner Mentality: Focus on results and impact, not activities. Take accountabilities, especially when things get tough. Always ask “what’s mine to own”. Never point fingers Humility: Seek to understand and embrace what is true about the environment and self. Other-centered; genuinely see other people as important as self Growth-mindset: Resilient when things get tough. Believe that he/she can grow with new knowledge, practice, reflection and learning experiences. Actively seek out various opportunities to learn. Ready and willing to unlearn and relearn when reality challenges existing paradigms Entrepreneurial: Ingenuous and creative when resources are limited. Excited by the prospect of doing more with less. Able to move forward with incomplete information. Does not need to wait “till everything is ready.” Take calculated risks People Leader: Actively invest in the growth and success of his/her team through serving, encouraging, and coaching Excellence: Strive to execute with excellence in all endeavors

Experience: Some previous food service.

Location: Cleveland, OH

Contact: Dylon Parker, 614.570.1384/dparker@charleys.com