POSITION TITLE: Barista / CashierREPORTS TO: Restaurant Manager&nbsp;&nbsp;WHO WE ARE: &nbsp;“Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community. &nbsp; &nbsp;OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport. &nbsp; &nbsp;HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place &nbsp;by executing with the same passion as the original restaurant locations &nbsp;from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. &nbsp;DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Denver – DEN

Barista / Cashier - Little Man Ice Cream - DEN Airport

POSITION TITLE: HostREPORTS TO: Restaurant Manager / Supervisor&nbsp;&nbsp;WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Host - Mercantile Dining & Provision - DEN Airport

POSITION TITLE: Line CookREPORTS TO: Chef WHO WE ARE: &nbsp;“Every team member, every day” – “Every guest, every time.” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp;&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp;&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place &nbsp;by executing with the same passion as the original restaurant locations &nbsp;from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.&nbsp;DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Line Cooks - Mercantile Dining & Provision - DEN Airport

POSITION TITLE: Barista / CashierREPORTS TO: &nbsp;Managers&nbsp;&nbsp;WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Boston – BOS

Barista/Cashier- Berkshire Farms Market - BOS  Airport

POSITION TITLE: Line CookREPORTS TO: Chef&nbsp;&nbsp;WHO WE ARE: “Every team member, every day”; “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Line Cooks - Stephanie's - BOS Airport

POSITION TITLE: Sous ChefREPORTS TO: Executive Chef&nbsp;&nbsp;WHO WE ARE: &nbsp;“Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community. &nbsp; &nbsp;OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport. &nbsp; &nbsp;HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place &nbsp;by executing with the same passion as the original restaurant locations &nbsp;from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. &nbsp;DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

$65,000.00 - $70,000 / Year + Quarterly Bonus

Sous Chef - Mercantile Dining & Provision - DEN Airport

POSITION TITLE: HostREPORTS TO: Restaurant Manager / Supervisor WHO WE ARE: &nbsp;“Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp;&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp;&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place &nbsp;by executing with the same passion as the original restaurant locations &nbsp;from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.&nbsp;&nbsp;DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Host - Stephanie's - BOS Airport

&nbsp;POSITION TITLE: Executive Chef REPORTS TO: &nbsp;General Manager, Director of Operations WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family. ESSENTIAL DUTIES:These are essential functions and the percentages are estimates only.<ul><li>&nbsp;Product quality control, including presentation</li><li>&nbsp;Product inventory and ordering</li><li>&nbsp;Adjust and maintain order pars as needed</li><li>&nbsp;Adjust and maintain prep pars</li><li>&nbsp;Train and effectively manage kitchen staff in a manner that helps boost morale and provides guidance before discipline.</li><li>&nbsp;Ensure consistency of recipe execution</li><li>&nbsp;Waste tracking and management</li><li>&nbsp;Ensure food safety and sanitation guidelines are enforced, and taught when necessary.</li><li>&nbsp;Maintain cleanliness of all BOH areas and equipment</li><li>&nbsp;Analyze product costs and trends to suggest changes that would be profitable while adhering to guest demand while not sacrificing quality.</li><li>&nbsp;Perform all BOH crew duties as needed including prep and supportive work, butchery and working all line stations and expediting.</li><li>&nbsp;Conduct regular food safety and sanitation inspections and Workplace Safety Inspections</li><li>&nbsp;Manage inventory, ordering, and stocking supplies.</li><li>&nbsp;Coordination of repair and maintenance</li><li>&nbsp;Administrative duties including manage log entries, invoice coding, and staff documentation.</li></ul>OTHER:Willingness and ability to commit the necessary time and effort to achieve operation objectives. Maintain regular and prompt attendance in conformation with company standards and policies. Personnel with irregular attendance may be subject to disciplinary action, up to and including termination of employment. Consistent time and attendance is essential to the successful operation of the department. Maintain a professional demeanor with co-workers and guests at all times. Maintain a professional and hygienic appearance at all times. Lead by example setting a high standard for yourself and others. Due to the seasonal nature of the restaurant industry and limited number of managerial personnel, chefs may be required to work varying schedules to accommodate the business needs of the restaurant. Upon employment, all employees are required to fully comply with the Company’s rules and regulations for the safe and efficient operation of its business, including but not limited to adherence to the provisions of the Employee Manual, IIPP and Food Safety practices. Employees who violate these rules and regulations may be subject to disciplinary action, up to and including termination of employment.

Executive Chef - Mercantile Dining & Provision - DEN Airport

POSITION TITLE: Assistant General ManagerREPORTS TO: General Manager&nbsp;&nbsp;WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp;&nbsp;OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp;&nbsp;HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high-quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

70,000.00 - 75,000 / Year + Quarterly Bonus

Assistant General Manager - Coors Silver Bullet Sports Bar - DEN  Airport

POSITION TITLE: Restaurant (FOH) ManagerREPORTS TO: General Manager WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

$65,000 - $70,000 / Year + Quarterly Bonus

Restaurant (FOH) Manager  - Mercantile Dining & Provision - DEN Airport

POSITION TITLE: Restaurant Manager (FOH)REPORTS TO: General Manager &nbsp;WHO WE ARE: “Every team member, every day”; “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

Restaurant Manager (FOH) - Davio’s Northern Italian Steakhouse - BOS Airport

POSITION TITLE: Executive ChefREPORTS TO: &nbsp;General Manager, Director of Operations&nbsp;WHO WE ARE: “Every team member, every day” – “Every guest, every time” These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each &amp; every traveler passing through &nbsp;their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.&nbsp; OUR MISSION: We align with the community’s top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.&nbsp; HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America. DIVERSITY, EQUITY, &amp; INCLUSION: We have a passion about what we do and our team members reflect that in &nbsp;all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in &nbsp;industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.

$80,000 - $90,000 /Year + Quarterly Bonus

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