411 Cuisine jobs in the United States

Job Description

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.

Compensation Data

COMPENSATION: The salary range for this position is $63,000 to $65,000.  If both numbers are the same, that is the amount that Aramark expects to offer.  This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.   Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.  Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.  For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . 

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Job Responsibilities

?    Trains and leads kitchen personnel
?    Supervises/coordinates all related culinary activities
?    Estimates food consumption and requisition or purchase food
?    Selects and develops recipes and standardize production recipes to ensure consistent quality
?    Establishes presentation technique and quality standards, and plans and prices menus
?    Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
?    Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

?    Requires at least 2-3 years in a related position
?    Requires at least 2-3 years of post-high school education, preferably a culinary degree
?    Requires advanced knowledge of the principles and practices within the food profession
?    Requires experiential knowledge of management of people and/or problems.
?    Requires verbal, reading, and written communication skills

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at   or connect with us on Facebook , Instagram  and Twitter .

Job Description

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.

Compensation Data

COMPENSATION: The salary range for this position is $63,000 to $65,000.  If both numbers are the same, that is the amount that Aramark expects to offer.  This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.   Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.  Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.  For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . 

There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity.

Job Responsibilities

?    Trains and leads kitchen personnel
?    Supervises/coordinates all related culinary activities
?    Estimates food consumption and requisition or purchase food
?    Selects and develops recipes and standardize production recipes to ensure consistent quality
?    Establishes presentation technique and quality standards, and plans and prices menus
?    Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
?    Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

?    Requires at least 2-3 years in a related position
?    Requires at least 2-3 years of post-high school education, preferably a culinary degree
?    Requires advanced knowledge of the principles and practices within the food profession
?    Requires experiential knowledge of management of people and/or problems.
?    Requires verbal, reading, and written communication skills

Education

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at   or connect with us on Facebook , Instagram  and Twitter .

Led by Michelin Star Chef, our restaurant is the premier upscale Persian/Middle Eastern restaurant in the DMV.

We have received many accolades since its opening in June of 2023. Most recently, Joon was awarded the honor of being named to the 2024 New York Times Best Restaurants List.

The BOH is the heart and engine of our beautiful food. We expect you to have an innate love for food and professionalism in the workplace. This is the kind of restaurant that strives to be a source of pride for an entire community as well those that work hard to make it possible. Work here if you hope to become better at what you do everyday because you are surrounded by a group of people wanting the same as well as a leadership team that strives to lift you up at every hurdle.

Our goal is to fill our team immediately, please reach out and don't miss out on a great opportunity to change the direction of your career in hospitality! Weekend availability is a must to apply for this position.

Job Type: Full-time

Summary of Position: 

Responsible for all aspects of kitchen management. Overseeing service and managing kitchen staff, including sous chefs, line cooks, porters and prep cooks. Organize and communicate with all departments as necessary to achieve service goals while cultivating relationships with staff, ensuring a quality experience

Must have experience working in high volume and high speed setting. As well as a focus on staff morale and mentoring. 

• Responsible for leading and directing the kitchen staff in delivering appetizing, consistent, attractive meals prepared in a pleasant, sanitary, and efficient manner. Working in a very high paced environment.
• Responsible for assisting the Executive Chef with the creation of menus as well as planning the presentation details for dishes. This includes coming up with new items for seasonal menus, special events, and movie-inspired cinema specials.
• Oversees the schedule for line cooks, prep, and porters. Ensure coverage for events and special programming/schedules. Maintain time off requests. Monitor schedule to be in line with anticipated sales and labor cost.
• Handles job posts, hiring, and training of kitchen staff.  Ensures that new hires complete proper paperwork for employment. 
• Holds staff responsible for their job performance. Including write-ups and keeping track of incidents in their Employee Files when needed.
• Works with FOH management to ensure the facility is clean and in working order.  Communicates maintenance needs. 
• Oversees and participates in daily prep. Keeps all items consistent and oversees quality control. Properly stores and maintains all walk-ins and storage areas.
• Assists overseeing food cost to budgetary requirements. Places food and supply orders as needed. Receives product, verifies invoices and ensures freshness of products.
• Maintains recipe documents and staff training manuals to ensure standards are always met. Ensures all employees have been trained properly
• Applies safety guidelines to the kitchen. Ensures proper use and maintenance of all kitchen equipment.
• Weekly inventory, invoice tracking and reconciliation and submission to bookkeepers
• Has a high level of communication via emails and in-person throughout the week
• Lead by example and give direction in an efficient manner. Ensures staff is motivated and engaged during service and throughout the shift. Continues to train and builds the skills of staff members. 
• Maintains high professional standards while creating a friendly work environment for all our staff. Ensures a hard working kitchen environment while letting people express their own individual personalities. 
• Performs additional responsibilities as requested, including responding to any urgent correspondence while away from the office if necessary. 

Qualifications:

• 7+ years chef experience in a upper management position 
• PC and Mac literate, Microsoft Office, Google Docs
• Be able to work in a standing position for long periods of time (up to 12 hours),  Be able to reach, bend, stoop and frequently lift up to 50 pounds,  Must have the stamina to work 60 hours per week at times when short staffed
• Must hold a NYS Food Handler license 

More detail about Nitehawk Cinema, please visit

Jack & Charlie's is seeking a Chef de Cuisine. Chef de Cuisine Wanted for Newly Opened Jack & Charlie’s 118

Recently opened in the late fall of 2021, Jack & Charlie’s 118 is seeking an experienced Chef de Cuisine to join our team. We are interested in finding and working with talented individuals who truly understand how to deliver exceptional hospitality and create memorable dining experiences for our guests. Title & position includes on having a say on menu ideas, specials & help create new dishes in conjunction with the Executive Chef and overall have fun cooking and assisting on leading a great team.

Our Concept & Mission: 85 seat restaurant is open for dinner 7 nights a week with brunches being served on Saturdays Sundays. At Jack & Charlie's 118 the menu is New American with a focus on wood fired cooking right from our wood fired oven. The oven is used for cooking most of our proteins & vegetables including steaks, poultry, fish, and vegetables from the union sq green market. In house pastas being made on premises along with a pastry program. 100% scratch cooking all done on site, no short cuts taken. We are excited to meet and speak with you soon!

Responsibilities Include:
-Ensure that all food and products are consistently prepared and served according to both restaurants’ recipes, portioning, cooking, and serving standards.

-Make employment decisions including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

-Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

-Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

-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.

-Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

-Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedure.

-Training kitchen personnel in cleanliness and sanitation practices.

-Maintain cleaning schedules for kitchen floors, mats, walls, hoods, trash bins, other equipment, and food storage areas.

-Check and maintain proper food holding and refrigeration temperature control points.

Requirements:
-A minimum of 3-4 years of experience in a similar position in a fine dining/high volume establishment

-Experience in a high-volume kitchen is required

-Thorough knowledge of techniques, methods and equipment used in preparing and cooking high quality food on a large scale

-Familiarity of food health hazards and all necessary precautionary measures

-Experience with all BOH administrative duties; scheduling, ordering, inventory and invoicing

-Proven ability in teaching and mentoring kitchen employees

Position available immediately!

More detail about Jack & Charlie's 118 part of Jack & Charlies, please visit

The Tavern Group seeks a professional, hard-working and capable Chef de Cuisine to join and help lead the team.

The Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef. This role is expected to maintain quality, product consistency, food and labor cost controls, and assist in managing line level employees. The ideal candidate will assist in leading the BOH team with the production of food at all stations, supporting line cooks when needed, as well as overseeing all aspects of cost control.

Essential Duties and Responsibilities:

• Responsible for maintaining standards of food quality
• Supervise and direct food preparation and production
• Directing cooks to ensure compliance with occupational, health, and safety standards
• Managing cooks and other kitchen personnel and coordinating their assignments
• Assures that all team members have all food items prepared to proper specifications in a timely manner
• Maintain kitchen in clean, organized manner, with all food items labeled and dated
•Order and receiving necessary food products and supplies
• Ensures daily that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly
• Certify standards on equipment and work areas are maintained by implementing a preventative maintenance program

Position Requirements:

• Advanced culinary skills including food preparation, sauce making and other cooking best practices
• Comfortable training, directing and supervising kitchen staff
• Strong interpersonal skills and problem-solving techniques; Professional, friendly, and punctual.
• Must demonstrate leadership skills, be a team-player and work well with others
• Strong time management and organization skills
• Attention to detail and consistency with implementing standards.
• Strong understanding of food safety and Department of Health standards

More detail about The Tavern Group part of The Tavern Group, please visit

Chef de Cuisine / Head Chef – New Restaurant - Opening Jan 2026

Responsible for overseeing all culinary operations, including daily production, quality control, service and team leadership at a new Italian restaurant in Easton, Maryland.

WHO WE’RE LOOKING FOR

Join owner Emily Chandler and Executive Chef Chris Beasley in creating a new restaurant for the company Piazza Italian Market.  Piazza has become a fixture in the “big little” town of Easton where a mix of locals and former Washingtonians make a rich community of eager diners.

The restaurant will operate autonomously from the store but build on its successful program of classic regional Italian foods created from a network of local and international suppliers. 

Italian cooking experience is required.  Chris and Emily are looking for a culinary partner to bring life to a new facet of our business.  We have a great grocery, deli, wine selection, catering department, café, lunch and carry out program but it’s time for us to add night-time dinner service centered around fried appetizers, seasonal vegetables, a wood burning oven with the additional goal of using local, whole animals.

RESPONSIBILITIES

Manager of a Team 

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team follow the guidelines for the business
• Holds annual reviews with line cooks and prep staff to give performance feedback.
• Informs Exec. Chef of issues when encountered.

• Works with the General Manager to address customer comments and sales
• Collaborates with the General Manager to run a smooth operation

Manager of Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Ensures that all kitchen operations are compliant with Health Dept. regulations and company standards.
• Maintain adherence to HACCP plans. Oversee HACCP training for line cooks and prep staff.

Manager of Production – before and during service

• Oversees daily food production, ensures quality and consistency.
• Creates personnel schedule for line cooks and prep staff
• Lead and train line cooks and prep staff
• Create daily production and weekly prep schedules for the restaurant. Assign tasks, monitor performance, maintain efficiency and high standards.
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Exec. Chef when questions arise
• Lead nightly service (5 days per week)

Ordering Manager

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Places daily produce, meat, seafood and dry goods orders. Will communicate other ordering needs to Exec. Chef or F&B Director.
• Monitors cost of goods with assistance from Exec. Chef and bookkeeper. Observes portion control, waste minimization and rotation of goods best practices.
• Assist Exec. Chef in maintaining high-quality ingredients from multiple vendors. Informs Exec. Chef of issues when encountered. Loops in bookkeeper to issues (items returned or damaged)

Menu Collaborator

• Will collaborate with Exec. Chef and F&B Director on creating new menu items and seasonal updates with a focus on classic Italian cuisine.
• Communicates with Head Baker and Head Pastry Chef about daily prep needs and new menu items

Salary is negotiable, based on experience More detail about Piazza Italian Market, please visit

Meadowlark Hospitality is opening Little Lark , a new wood-fired pizza concept in Sumner 2025 and looking to expand our team and seeking a strong Chef de Cuisine.

The Chef de Cuisine will work with our chef team to operate the shared restaurant kitchen and oversee BOH Staff and the day-today activities of the restaurant.  

Must have three years of experience as a Chef de Cuisine or SOUS Chef with high volume experience. 

Must have Pizza and Wood Fired Oven Experience.  

About Us:

Lardon   (Michelin Bib Gourmand 2022-24),   highlights cured meats, artisanal cheeses, sandwiches and coffee in an old world style café environment. Our newly launched dinner service is our take on coastal French fare, with Midwestern sourced ingredients. Rooted in the Logan Square neighborhood, Lardon is looking for a dedicated and driven executive chef who enjoys fostering a team environment and communicating our passion for artisanal food and drinks. Our cured meat and whole animal butchery program has become respected across the city, focusing on all salumi made in house in our one-of-a-kind curing room. Eclectic worldly wines, apertivo cocktails, amari, and local beers are hand selected to be paired with our one of a kind menu.

Union   (Michelin Bib Gourmand 2023-24)   is a community-centric love letter to the pride and joy of Midwest: beer and food. Adding to the diverse lineup of outstanding bars and restaurants in Logan Square, this uniquely Chicago concept pays homage to one of the world’s best cities for beer. The beer program is complemented by our New American cuisine by way of seasonally focused, shareable plates for any occasion. 

The Meadowlark  (#38 on North America’s 50 Best bars 2025, Esquire’s Best Bars List 2023, Eater Chicago's best bar 2023),   is an intimate, dimly lit cocktail haven that exudes vintage Chicago charm. Comfortably seating 30, friends, neighbors, industry vets and visitors alike are invited to grab a seat around the bar to immerse themselves in The Meadowlark’s rotating creative cocktail menu. As with all Meadowlark Hospitality projects, craftmanship and meticulous attention to detail are paramount. Drinks take center stage with an apothecary-style approach to the art of the cocktail. Our rotating conceptual based menu featuring unique spirits, house made bitters, tinctures, infusions, as well as fresh-pressed juices, market-driven, and seasonally rotating ingredients.

About Us:

Meadowlark Hospitality strives to create an environment that promotes transparency, authenticity and passion in all endeavors. We want to have a kick-ass team of people working jobs they love, learning something new along the way and finally finding a place you can call home. We are passionate about our people and our products, and looking for like–minded individuals who share the same ethos!

Who we are looking for:
-Great humans that respect themselves, coworkers and the community. 
-Industry pros that have relevant experience and passion for hospitality.
-A stellar team player that always represents the character of the company.
-Someone who loves an epic charcuterie board.
-Someone who geeks out about Pizza
-Someone who seeks both personal and professional growth.
-A genuine, kind person with passion for service.
-Someone who has the willingness to roll up their sleeves and contribute to the overall welfare of the team: no job is too small! 
-Someone who takes pride in the products and services offered at their place of work. 
-Someone who maintains an awareness of all product knowledge information and information on the history of the restaurant.
-Someone who enjoys crushing every service.

Responsibilities:  Primary duties and responsibilities include, but are not limited to, the following:

• Operate the restaurant kitchen and oversee all BOH Staff and the day-today food program
• Duties should drive sales, control costs & payroll, and uphold the service standards of the restaurant
• Knowledge of food cost management, portion control and inventory is imperative
• Assisting in the hiring and training of staff, plus ongoing training, coaching and development of kitchen staff
• Participation in high-level business decisions impacting the launch and ongoing success of the business
• Oversee menu development
• Purchasing, inventory management and control.
• Reduce waste, uphold sustainability standards
• Elevate food quality and service standards
• Meeting or exceeding budgeted labor and other cost centers
• Overseeing the inventory and ordering of food and supplies
• Accurate menu recipe costing, sourcing, pricing, comparative analysis
• Assist in all aspects of back of the house operations
• Lead and direct production of prep team and cooks
• Maintain and uphold sanitation standards and overall general cleanliness
• Assemble all dishes efficiently and thoughtfully per chef teams instruction
• Work as an integral part of the chef team in a positive and collaborative fashion
• Communication and establishment of dish pars
• Knowledge of all culinary functions in the kitchen
• Trouble-shooting any problems that may arise
• Enforcing strict health and hygiene standards in the kitchen
• Station maintenance and cleanliness
• Maintain a positive, pleasant, attitude every shift
• fostering positive relationships with our staff, vendors and clientele
• possess the ability to jump in and help those around you. Team player mentality.
• Other duties as assigned

Required Experience and Skills:

• Three years of experience as  Chef de Cuisine  or SOUS  Chef  with high volume.
• Experience in pizza making and wood fired oven use
• Ability to work ~50 hours per week, depending on business need
• Expertise with inventory management systems, google, excel, QuickBooks, POS, scheduling software
• Culinary knowledge and skills
• Must have office experience with excel, and other computer inventory management / reporting systems
• Organizational skills and multi-task oriented
• Available to work various shifts, weekends and holidays.
• Ability to walk and stand during entire shift.
• Ability to continuously reach, bend, lift, carry, stoop and cut.
• Ability to remain stationary for long periods of time.
• Frequent washing of hands
• Ability to lift 50 lbs.
• Hazards may include, but are not limited to, cutting, burning, slipping, tripping

We offer great benefits:

• 5 day workweek, 2 Days off in a row
• 12 days PTO
• Health and Dental Insurance
• Sick days
• Manager perks and dining discounts

More detail about Little Lark part of Meadowlark Hospitality, please visit

Chef de Cuisine
Big Star

Chicago, IL

Description

For over 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. This position provides the culinary leadership for our esteemed catering and events division that provides luxury and unique dining and catering experiences.

REPORTS TO:  HEAD OF CULINARY OPERATIONS
TYPE: FULL TIME
FLSA: EXEMPT

POSITION SUMMARY:  The Chef de Cuisine has a genuine passion for food and creative cuisine. They are in charge of all functional and operational aspects in the back of house. This position directly reports to the Executive Chef and Culinary Directors. The CDC directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services, innovative menu changes and profitable operations. In this position, in addition to leading the culinary execution, being central to the dining room and guest vibe is essential.

Requirements
 
Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
● Maintains a cheerful, courteous disposition and a neat, clean and professional image
● Manage in a positive and people forward style
● Coordinates directly with the  Director of Culinary Operations regarding menu creation
● Manages BOH payroll edits and ensures all is correct by payroll processing time
● Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the
menu planning process to ensure food cost goals are met
● Ensures that the prep and execution of menu is seamless
● Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting the
requirements of Chicago’s Health Department)
● Communicates directly with the General Manager, FOH and BOH management teams to ensure
operational needs are met, staff food knowledge is complete and restaurant facilities are maintained
● With the aid of the BOH management team, represents the kitchen at all pre-service meetings
● Communicates specials, dietary concerns, pricing and procedure to FOH staff members
● Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them
when needed
● Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary
because of an unexpected absence or extra volume (may also have to work the line in slower seasons or
off peak times)
● Has a strong understanding of company background, core values and philosophy
● Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services
● Handles all BOH staff responsibilities in partnership with People Services (includes: training and
development, employee relations, disciplinary action, documentation, terminations, etc.)
● Maintains composure under pressure
● Effectively communicates with General Manager and other leadership (promptly and fully informs of all
problems or unusual matters of significance)
Minimum Qualifications (Education, Experience, Skills)
● Culinary school or equivalent work experience 
● Minimum 5 years of BOH management experience
● ServSafe Certification required 
● Ability to handle stress under pressure
● Willingness to maintain a clean, healthy, and safe working environment
● Ability to coordinate multiple activities with attention to detail
● Ability to work independently, with minimal supervision

Physical Demands and Work Environment
● Ability to be flexible with job demands and open minded when being asked to complete tasks
● Ability to operate and use all equipment necessary to run the restaurant
● Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
● Ability to work varied hours/days as business dictates
● Ability to stand for up to 8-10 hours a day 
● Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and
shellfish

Perks and Benefits
● Employer monthly contribution to medical insurance; 4 major plan options
● Optional vision, dental, accident, short term disability, long term disability, hospital indemnity, critical
illness, FSA, HSA, identity theft protection, tele-medicine, pet insurance
● Paid parental leave
● PTO
● Paid Sick Time
● Employer Assistance Program
● 401K with employer match

One Off Hospitality provides equal employment opportunities to all employees and applicants for
employment and prohibits discrimination and harassment of any type without regard to race, color,
religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual
orientation, gender identity or expression, or any other characteristic protected by federal, state or
local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement,
promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. More detail about Big Star part of One Off Hospitality Group, please visit