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We are seeking professional, charismatic chefs with dynamic presentation skills to lead events. We are looking for chefs that are service-oriented leaders and excellent cooks. Part- Time Chef Instructor Responsibilities: - Orchestrate and oversee events. Time management and an ability to work quickly are essential. - Deliver a 15-20 minute cooking demonstration outlining cooking tips and tricks to inspire the audience - Create a fun and inviting party ambiance where guests learn in a non-threatening and social environment. - Ensure the food taste, presentation and service is high quality. - Market the company for future business and general good will by engaging guests. - Provide positive and constructive feedback to the administration. - Finish/Execute large catering jobs. Experience Requirements: - Two years of professional culinary experience -- catering or in a restaurant -- with an emphasis on savory cooking. - Experience in culinary instruction preferred. - Freelance experience a plus. - NYC Department of Health Food Handler's Certificate NO PHONE CALLS PLEASE! $30 as a Chef Instructor with the potential to advance to $35 as a Lead Chef Instructor.

Full job description Spend an incredible summer working at Camp Zeke! Camp Zeke celebrates healthy, active living through whole foods, sports, fitness and culinary arts! We are a sleepaway camp located on 560 serene acres in Northeastern, PA and have campers ages 7-17. Job Overview of Allergy Chef: The allergy chef at Camp Zeke will play a vital role in insuring that the special needs of our campers and staff with dietary restrictions or complex health issues related to food are strictly adhered to with guidance from the head chef, food manager and nutritionist. The allergy chef must be adept at reading and comprehending complex dietary instructions provided by physicians and dietitians. The allergy chef must be skilled at interpreting instructions on food preparation and ensure that meals are prepared according to each individual’s dietary notes. All care and attention must be made to insure that foods produced are 100 percent gluten free and there is no cross-contamination. All food should be prepared using methods that maintain high nutrient levels and adhere strictly to Kosher dietary laws. This position involves extensive organizing, problem solving, record keeping, and time management. Specific Duties and Requirements of Allergy Chef for Overnight Summer Camp: Must be available to live at our camp in PA and work from June 17 to August 12, 2024. There is some flexibility in the start date. Works under the direct supervision of the food manager and executive chef. Must be in constant communication with executive chef and food manager about the day to day duties, and be able to discuss any concerns regarding the menu or ingredients. Works cooperatively with others and accepts direction from supervisors. Maintains a level of food preparation, quality and presentation consistent with Camp Zeke’s philosophy of healthy living. Must be dedicated to exceptional external and internal guest service. Assists in menu planning for special dietary needs campers and staff. Reviews daily menu with food manager and executive chef, then prepares appropriate food items according to how they are expected and in adequate volume, following the guidelines provided for each individual with special dietary needs. Properly washes, chops, and cleans vegetables and fruits. Produces quality and timely hot/cold food for campers and staff in a clean, safe, sanitary environment. Maintains established standards of sanitation, safety and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen. Assists and directs general kitchen staff with cleaning up after every meal. (Working with, and guiding the kitchen staff with sweeping/mopping, putting away leftovers, emptying garbage’s, shutting off lights/ovens, etc.) This will be done AS A TEAM! Must be able to perform all manual aspects of Kitchen operation. (i.e. dish machine operation and procedures, grill cooking & cleaning, coffee maker, Hobart, etc.) Assists with deliveries, and makes sure items are accounted for, are kosher, and do not contain any harmful allergens, are put in their correct place, and not defective. Storeroom, fridges and freezers must be rotated after every delivery. Attends to the day-to-day problems concerning equipment and food supplies. (i.e. detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment or other unusual conditions.) Is present in the dining room at all meals to greet and serve the campers and staff with allergies to insure that they are getting the correct food for them. Educational Background of Allergy Chef for Overnight Summer Camp: Must have completed training in foods, nutrition and/or dietetics, as well as a certification in handling food allergies. The allergy chef must have a current Food Handlers or Managers Certificate or is able to obtain one. Experience Requirements of Allergy Chef for Overnight Summer Camp: A minimum of three years professional experience working as a allergy cook or chef in a healthcare facility kitchen, restaurant, hotel, camp or catering operation is required. Must have a full understanding of what it means to prepare gluten free food, including the ability to understand food labeling to look for potential gluten ingredients, the knowledge of appropriate substitutions for items that contain gluten and the knowledge of how to avoid cross contamination. Must possess knowledge of the principles and practices and current state of child nutrition and of the eating habits of the children served in the program. Should have demonstrated skills in preparing these foods in a nutritious, good tasting and appealing manner. Experience in child food service preparation and management desirable. Effective oral and written communication skills commensurate with the responsibilities of the position are required Benefits: Accommodation includes air-conditioned cabins on a 560-acre site on private Hickory Lake Room, board, and a salary are provided. Options for parents to bring their kids as campers. Significant others and most pets are welcome. Network and make friends with a diverse group of co-ed staff members from around the world. Take part in an exciting array of staff activities and social events. You will also be able to enjoy our lake, pool, hot tub, gym, sports fields, and more during your time off Job Types: Part-time, Contract, Temporary Pay: $900.00 - $950.00 per week Expected hours: 40 – 50 per week Benefits: Flexible schedule Food provided Paid time off Experience level: 3 years Application Question(s): Do you have experience cooking for people with various allergies? Are you able to live at our camp in PA from June 17th until August 12th? Room and board will be provided. Work Location: In person

JOB DESCRIPTION Position Title: Executive Chef Reports To: Food Service Director Department: Operations Status: Exempt or Non-Exempt Revision Date: 05/01/2024 Position Summary: Reports to Food Service Director. Supervises kitchen team, menu development, places daily orders and inventory. Participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Responsible for catering and special events during busy season. Cash Handling and POS proficiency, vending experience, familiarity with Cbord system of ordering, receiving and inventory. Other tasks as needed. Key Accountabilities: · Plan, organize and supervise daily culinary operation of retail and catering services. · Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. · Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. · Direct and coordinate the work of production and dish room staff. · Maintain proper production, safety training, and sanitation standards. · Direct and participate in the daily preparation of standard and gourmet food items. · Evaluate the quality of raw food and ensure the quality of the finished products. · Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. · Implement culinary production for special events, monotony breakers, and catered functions. · Supervise and participate in the preparation and display of menu items for special functions. · Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. · Control revenue and expenses to ensure financial goals. · Ensure the highest level of customer service. · Respond to inquiries and concerns from faculty, staff, and students. · Maintain client policies and procedures. · Other duties as assigned. Minimum Requirements: · Certification by a recognized culinary institution Serve Safe Certified and NYC Food Handlers required. Culinary graduate and experience is necessary. · Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. · Must have 3- 5 years of culinary management experience. · Strong leadership, oral and written, Microsoft and computer experience. Good communication skills are required. Working Conditions: · Must be able to remain standing for most of the working hours. Chairs will not be furnished during service time. · Must be able to lift at least 35 pounds. · Must be able to perform respective tasks. · Must be able to work flexible hours and days, and nights. · May be exposed to hot, humid work areas. · May be exposed to sharp instruments and power-driven equipment. · May be exposed to caustic chemicals. The statement herein is intended to describe the general nature and level of work being performed and is subject to change at the discretion of the employer. By signing below, I agree that I have received a copy of this document.

looking for a head chef that is familiar with high end cooking, plating techniques. We do 3-5 course meals. Sometime buffets, and catering.