Chef & Cook jobs in Pennsylvania

Job Description Chef Operator/GM Location: Philadelphia, PA Salary: $80,000–$85,000 per year, with annual increase and quarterly bonus Perks and Benefits: • 16 weeks of fully paid parental leave, • Comprehensive health insurance (medical, dental, vision), • Paid time off, • 401(k) program, • Phone reimbursement, • Commuter benefits, • Complimentary daily meals, • Short-term disability About the Role: As the Chef Operator, you will lead and develop a team dedicated to culinary excellence within a scratch-based kitchen. You are a dynamic leader who excels at training, mentoring, and developing your team members into future leaders. With a strong aptitude for operations and a results-driven mindset, you will approach the business from a strategic and systematic perspective to ensure success. In our fast-paced, innovation-focused environment, your ability to stay organized, manage logistics, and maintain a big-picture view is paramount. You will manage a constantly evolving menu and new business initiatives, effectively delegating tasks to ensure your team is prepared for any challenge. Your role involves clearly communicating and upholding culinary standards, rolling out new projects, and ensuring compliance with all Department of Health (DOH) guidelines. You will be responsible for managing the entire restaurant operation, overseeing both front-of-house and back-of-house functions. About the Team: Our restaurants operate using a traditional brigade system. As the Chef Operator, you are the first in command, taking true ownership of your restaurant. You will partner directly with the Chef de Cuisine (AGM) to drive success and report to the Field Leadership Team. This role requires collaboration with other restaurant leaders to ensure the team is well-trained and organized, providing guests with an exceptional dining experience. Your Role: • Run the whole restaurant (P&L, food cost, labor, guest experience, sales), • Lead team to culinary excellence, • Launch new initiatives, manage tech issues, and wow guests, • Handle HR, hiring, and team development, • 3-5 years kitchen/ops management experience, • Passion for real food and leadership, • Strong communication, tech, and problem-solving skills, • DOH/ServSafe cert, • Can lift 50 pounds Apply: If you are interested and qualified for this Chef/ Operator position in Philadelphia, email your resume to today! Company DescriptionSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have... more choicesSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.\r\n\r\nOur national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience.\r\n\r\nAt Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive.\r\n\r\nWe want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients.\r\n\r\nAt Gecko Hospitality, you certainly have... more choices

Job Description We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environment

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Chef de Cuisine - Philadelphia, PA Northern Liberties Elevated, Fine Dining $95-100k starting salary What We Offer: • Opportunity to work with a renowned chef and hospitality team in Philadelphia, PA, • Competitive salary and benefits package, • Professional growth and development opportunities Job Summary: We're seeking an experienced and skilled Chef de Cuisine to oversee culinary activity in a fast-paced restaurant environment in Philadelphia, PA. As a key member of our leadership team, you'll be responsible for managing kitchen staff, developing recipes, and ensuring consistency of product quality in our Philadelphia, PA location. Responsibilities: • Oversee food preparation, presentation, and service to ensure high standards of quality and consistency, • Hire, train, develop, and appraise kitchen staff, taking corrective action as necessary, • Develop recipes and portion specifications, participate in menu planning, and determine purchasing specifications, • Work with senior leadership to identify potential issues, plan for events, and drive business growth, • Manage vendor relationships to maximize profits and opportunities, • Oversee back-of-house operations, including food production, sanitation, and maintenance, • Ensure compliance with company and board of health standards, • Submit nightly reports on service, sales, labor, and liquor costs Requirements: • 5+ years of kitchen management experience in elevated dining, • Prior experience in restaurant openings, menu creation, and coaching/training, • Excellent written and verbal communication and problem-solving skills, • Ability to work flexible hours and days, exhibit top-notch teamwork, and meet deadlines, • Knowledge of Microsoft Office, Restaurant 365, and Toast Scheduling, • Culinary Arts degree preferred If You're Interested and Qualified: If you're a motivated and experienced Chef de Cuisine looking for a new challenge in Philadelphia, PA, apply today by sending your resume to to be considered. Company DescriptionSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have... more choicesSince 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.\r\n\r\nOur national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience.\r\n\r\nAt Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive.\r\n\r\nWe want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients.\r\n\r\nAt Gecko Hospitality, you certainly have... more choices

Job DescriptionJob SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Sous Chef We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities • Help in the preparation and design of all food and drinks menus, • Produce high quality plates both design and taste wise, • Ensure that the kitchen operates in a timely way that meets our quality standards, • Fill in for the Executive Chef in planning and directing food preparation when necessary, • Resourcefully solve any issues that arise and seize control of any problematic situation, • Manage and train kitchen staff, establish working schedule and assess staff’s performance, • Order supplies to stock inventory appropriately, • Comply with and enforce sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customersSkills, • Culinary Experience, • Understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in handling emergency situations and providing solutions, • Familiar with industry’s best practices, • BS degree in culinary science or related certificate would be a plusJob Type: Full-time Shift: • Day shift, • Evening shiftWeekly day range:, • Tuesday to Saturday, • Weekend availabilityAbility to commute/relocate:, • Wilkes-Barre PA, : Reliably commute or planning to relocate before starting work (Required)

Job Description Waterfall Catering is growing and we need you. We are looking a PART TIME EXPERIENCED CHEF to expand our team. Our kitchens are large, clean and AIR CONDITIONED & located in the Carnegie/and Robinson area of Pittsburgh. • Part-time CHEF position for approx 20-24 hours per week, • Location: Carpenters Training Center, 652 Ridge Road, Pittsburgh, PA 15205 (Carnegie/Robinson Area) No bus line is available., • Schedule: Daylight schedule available. 7:00am - 1:00pm (Tuesday to Thursday). Other additional shifts may be available if interested., • Requirement: Previous grill cook experience is required., • Must be experienced!!! Catering experience is a plus!, • Be Innovative and Creative with casual comfort foods!, • Prepare all grill items to order according to the daily menu., • Previous grill/fryer experience required (breakfast/lunch preferred), • Set up, break down and clean the grill station., • Check quality of food items, making sure they meet standards of taste, appearance and correct temperature, • Interact with our guests in a friendly, professional manner., • Maintain an open line of communication with management, informing them of products and supplies needed., • Follow the uniform dress code and maintain proper personal hygiene., • Assist fellow team members at every opportunity., • Perform any other duties as assigned by management., • This position requires full mobility and the ability to lift, carry and pulling up to 40 pounds., • Standing/and or Walking 100% of the time.

Job Description We are seeking a dynamic and energetic Chef and Department Manager to lead our culinary and deli teams to excellence. In this pivotal role, you will oversee daily operations within the department, ensuring seamless food service, exceptional guest experiences, and efficient management of resources. Your leadership will inspire your team to deliver high-quality food and service in a fast-paced environment, fostering a culture of teamwork, safety, and continuous improvement. This position offers an exciting opportunity to showcase your culinary expertise, managerial skills, and passion for hospitality in a vibrant setting. Duties • Lead and supervise all aspects of the department, including food preparation, service delivery, and team management to ensure operational excellence., • Oversee menu planning, ensuring offerings meet quality standards and customer preferences while adhering to dietary guidelines and food safety regulations., • Manage inventory control and food production processes to minimize waste, optimize stock levels, and maintain cost efficiency., • Coordinate shift schedules, assign tasks, and monitor staff performance to ensure smooth daily operations., • Maintain high standards of food handling, safety procedures, and sanitation practices across all areas of the department., • Supervise banquet functions, catering events, and fine dining experiences with attention to detail and guest satisfaction., • Train, mentor, and evaluate team members to foster professional growth and a positive work environment., • Collaborate with other departments such as catering, restaurant management, and dietary services to deliver cohesive service experiences., • Ensure compliance with all health regulations, licensing requirements, and company policies related to food service management., • Conduct regular quality checks on food presentation, taste, and overall guest experience to uphold brand standards., • Implement inventory management strategies including ordering, stock rotation, and cost control measures., • Proven experience in food preperation management or hospitality leadership with a strong background in food service operations., • Supervising experience in a fast-paced environment such as fine dining restaurants or catering services., • Extensive dietary department experience including menu planning for special diets or health-conscious options., • Strong culinary skills with knowledge of food production techniques and kitchen management., • Demonstrated leadership abilities with team management skills that motivate staff toward shared goals., • Familiarity with inventory control systems and food safety standards such as HACCP protocols., • Experience in food handling, catering coordination, restaurant operations or related fields within the food industry., • Knowledge of kitchen equipment operation including cooking appliances and bartending essentials is preferred.

Job Description Job Title: Baker Weekly Hours: Varies Reports to: Einstein's general manager FLSA Designation: Hourly Prepared by: Human Resources Salary Range: $13 -15 per hour Position Overview: As an Einstein Bros. Bagels Baker, you'll enjoy the benefits of working in a fun, friendly environment with the ability to grow! Shifts are available from 6-8 hour increments. NO GREASE in the store so you do not go home smelly. Typical hours range from 3/4am - 10/11am, Predominately on Saturday, Sunday, and Monday. The Einstein Bros. Bagels Baker is responsible for providing excellent customer service to our guests. Our customers are our number one priority, so it is your job to create a positive environment that our customers enjoy. Principal Duties and Responsibilities: Job Starting at $13.00/hour! Employees will get additional $1-$5 per hour pay from our tip pool AND a free meal every shift! Supervisor Responsibilities: • Able to work and bake by yourself to start the store's day, • Be punctual, attentive to detail, hardworking, willing to learn, reliable, and, above all, honest, • Be a responsible keyholder to assist opening the store, • Maintain a neat and clean appearance, • Follow food safety procedures and maintain safe working conditions, • Be a team player Qualifications & Skills: • Excellent customer service skills, • Dependability is a must, follow schedule and arrive on time, • Reliable transportation Note: The bus stop is right in front of our store! Requirements: Ability to stand for long periods of time Able to lift 40 pounds at a time This job advertisement is for a franchised Einstein Bros. Bagels location in Pittsburgh, PA. NO PHONE CALLS PLEASE.

Job DescriptionJon our dynamic team! This person is on the line and preps and presents desserts, salads, soups and some apps. Hours are 1:00-9:00 Wed-Sat We will be opening on Sundays on Feb 22.

Job Description About Philadelphia Country Club: Philadelphia Country Club is one of the region’s most prestigious private clubs, known for its commitment to culinary excellence, tradition, and mentorship. Our team is passionate about seasonal, technique-driven cuisine that combines classical foundations with modern creativity. The Club fosters an environment of learning and growth, making it an ideal place for aspiring and experienced cooks to advance their careers. About the Position: We are looking for a P.M. Garde Manger Cook to lead the cold kitchen during dinner service. This role focuses on executing salads, chilled soups, composed appetizers, and other cold preparations with precision and creativity. Candidates should possess strong knife and plating skills, attention to detail, and the ability to thrive during busy evening service periods. Key Responsibilities: · Prepare, plate, and execute all garde manger dishes for dinner service. · Maintain and organize mise en place, ensuring freshness, consistency, and readiness for service. · Collaborate on the development of seasonal a la carte items and event menus. · Maintain cleanliness and organization in garde manger areas and walk-ins. · Communicate effectively with the culinary and service teams to ensure smooth service. Qualifications: · 2–3 years of professional kitchen experience or culinary school training. · Prior garde manger or cold station experience preferred. · Exceptional knife and plating skills with an eye for presentation. · Strong organizational habits and ability to work efficiently under pressure. · Team-oriented mindset, creativity, and willingness to learn. What We Offer: · Competitive hourly wage ($22–$25/hour, based on experience). · Comprehensive health, dental, and vision coverage for full-time employees. · 401(k) plan with employer match and holiday bonus. · Uniforms and daily staff meals provided. · Opportunities for professional growth, mentorship, and competitions. · Work-life balance – club closed on major holidays.

Job Description Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): * Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas.* * Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis.* * Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs* * Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules.* * Create preplists and forecast amounts for weekly production of garde manger and banquet production.* * Resolve guest concerns and escalate advanced issues as needed.* * Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed. * Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards. * Contribute to creative development of menus. * Attend designated leadership and BEO meetings * Perform other duties as assigned. Qualifications: * 18 years of age or older. * Associate’s degree - Culinary Arts, Culinary Management * Relevant work experience can be substituted for education - 5 years * Minimum of 5 years of related experience. * Minimum of 2 years supervisory experience. Strong foundation in classical cuisine and modern techniques. * Demonstrate a passion to learn, grow, and share knowledge with others. Job Demands: While performing the duties of this job, the employee is required to: * Climbing Ladders Occasional (<33%) * Reaching Forward Frequent (34-66%) * Climbing Stairs Frequent (34-66%) (ft maximum height) * Lifting Frequent (34-66%) (lbs maximum weight) * Reaching Overhead Frequent (34-66%) * Finger Dexterity Constant (>67%) * Hand/Eye Coordination Constant (>67%) * Stooping Frequent (34-66%) * Bending Frequent (34-66%) * Sitting Occasional (<33%) * Standing Constant (>67%) * Walking Constant (>67%) * This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. * This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). * This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). * This job regularly requires verbal communication of detailed information to others either by phone or in person. * Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). * The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. * The position is frequently in close quarters, crawl spaces, shafts, man holes, small enclosed rooms, small sewage and line pipes, and other areas that could cause claustrophobia. * The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. * The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. * The position is subject to extreme heat. Temperatures above 100°ree; for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. * The position is subject to extreme cold. Temperatures typically below 32°ree; for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. * The position is subject to both environmental conditions. Activities occur inside and outside. * This position has a variable schedule, days, nights, weekends, and holidays. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description • Prepare and present a variety of cold food items, including salads, appetizers, cold entrees, terrines, pates, canapes, charcuterie, and cold soups., • Create visually stunning and artistic food presentations that align with the operation’s style and brand., • Collaborate with the culinary team to develop new menu items and seasonal offerings., • Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation., • Adhere to all food safety and sanitation guidelines and procedures. Handle, store, and rotate food products properly to minimize waste and maintain freshness. Keep the grill area clean, organized, and sanitized., • Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards., • Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost., • Assist in the receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness., • Stay up to date with industry trends, new techniques, and ingredients to continually enhance the Garde Manger offerings., • Train and mentor junior culinary team members on cold food preparation techniques, plating aesthetics, and sanitation practices., • Collaborate with other kitchen departments to ensure smooth operations during service and timely food delivery. Useful qualifications: • Proven experience as a Pantry Chef or similar role in a high-end restaurant or culinary establishment., • In-depth knowledge of cold food preparation techniques, including but not limited to curing, smoking, pickling, and marinating., • Demonstrated ability to create visually appealing and artistic food presentations., • Strong understanding of flavor profiles, ingredient combinations, and culinary trends., • Proficiency in knife skills and precision cutting techniques., • Knowledge of food safety and sanitation regulations., • Ability to work in a fast-paced environment while maintaining attention to detail and quality., • Excellent organizational and time management skills to prioritize tasks effectively.

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Provides support as a member of the Bakery team to include receiving and preparing product, maintaining the Bakery area and displays, and selling product in support of WFM standards. Performs all functions related to breaking down deliveries and stocking shelves. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. Team Leaders are required to spend significant time on the floor, engaging with customers, and pitching in to help whenever and wherever needed. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations. • Ensures a fresh and appealing display by keeping cases and shelves clean and well stocked by front-facing, checking codes, rotating and removing out-of-date products., • Stocks and cleans shelves, bins, and display areas., • Monitors and prevents spoilage and communicates waste to buyers, Team Leaders, and shift supervisor., • Maintains back stock in good order., • Assists with sampling program, keeping sample areas full, clean and appealing., • Assists with periodic inventory checks., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations., • Performs other duties as assigned by store, regional, or national leadership. Job Skills • Ability to sell proactively., • Ability to learn basic knowledge of all products carried in department., • Ability to visually examine products for quality and freshness., • Proactively reads labels and familiarizes oneself on various products., • Assists with periodic inventory checks., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • Understanding of and compliance with WFM quality goals., • No prior retail experience required., • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $17.00-$25.40 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits may include health insurance, retirement plan benefits, eligibility for a store discount, paid time off and access to other benefit programs. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire. For additional information, visit our Whole Foods Market Careers site: . New entry level Team Members who successfully complete their first 90-days of employment and who remain actively employed in an eligible role, may be eligible for a base rate increase after their 90-day anniversary. At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change. Our purpose is to nourish people and the planet. That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to people living within food deserts, alleviating poverty in developing countries, and so much more. Working with us means you are making a difference within your community and beyond. We aren't just a grocery store: we're world-changers. And with your help, we will continue to set the standards of excellence and revolutionize the grocery industry. Provides support as a member of the Bakery team to include receiving and preparing product, maintaining the Bakery area and displays, and selling product in support of WFM standards. Performs all functions related to breaking down deliveries and stocking shelves. All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. All positions must be performed in accordance with team and store Standard Operating Procedures. Further, Team Members must be prepared and able to perform the duties inherent in other Team Member job descriptions. Team Leaders are required to spend significant time on the floor, engaging with customers, and pitching in to help whenever and wherever needed. All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations. • Ensures a fresh and appealing display by keeping cases and shelves clean and well stocked by front-facing, checking codes, rotating and removing out-of-date products., • Stocks and cleans shelves, bins, and display areas., • Monitors and prevents spoilage and communicates waste to buyers, Team Leaders, and shift supervisor., • Maintains back stock in good order., • Assists with sampling program, keeping sample areas full, clean and appealing., • Assists with periodic inventory checks., • Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings., • Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously., • Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product., • Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices., • Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards., • Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing., • Immediately reports safety hazards and violations., • Performs other duties as assigned by store, regional, or national leadership. Job Skills • Ability to sell proactively., • Ability to learn basic knowledge of all products carried in department., • Ability to visually examine products for quality and freshness., • Proactively reads labels and familiarizes oneself on various products., • Assists with periodic inventory checks., • Strong to excellent communication skills and willingness to work as part of a team., • Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors., • Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members., • Ability to follow directions and procedures; effective time management and organization skills., • Passion for natural foods and the mission of Whole Foods Market., • Strong work ethic and ability to work in a fast-paced environment with a sense of urgency., • Understanding of and compliance with WFM quality goals., • No prior retail experience required., • Must be able to lift 50 pounds., • In an 8-hour work day: standing/walking 6-8 hours., • Hand use: single grasping, fine manipulation, pushing and pulling., • Work requires the following motions: bending, twisting, squatting and reaching., • Exposure to FDA approved cleaning chemicals., • Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit., • Ability to work in wet and dry conditions., • Ability to work a flexible schedule including nights, weekends, and holidays as needed., • Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery., • May require use of ladders. Note: The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion. The wage range for this position is $17.00-$25.40 Hourly, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits may include health insurance, retirement plan benefits, eligibility for a store discount, paid time off and access to other benefit programs. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire. For additional information, visit our Whole Foods Market Careers site: . New entry level Team Members who successfully complete their first 90-days of employment and who remain actively employed in an eligible role, may be eligible for a base rate increase after their 90-day anniversary. At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs. Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company. Please be aware that other career sites may not be accurate or up to date and may even be fraudulent. We encourage and recommend all candidates to apply via our site.

Starting hiring pay at: $15 As a Cook at Raising Cane’s, you will set the pace of the Restaurant by ensuring all of the food we serve meets our high standards. Working in the Kitchen at Raising Cane’s is a fun and fast paced environment. Crank up the music and have some fun while you are working hard to prepare the highest quality chicken finger meals for our customers to enjoy. Starting out in the back of the house at Raising Cane’s can lead to many promotional opportunities for Cooks to grow their career by moving into advanced roles like Bird Specialist or Certified Trainer. We are looking to immediately hire entry level and experienced Cooks who can thrive in an upbeat and fast-paced food service environment. We are hiring immediately for Cooks that can work all shifts: opening shifts, closing shifts and everything in between. Whether you have previous experience as a customer service associate, retail team member, cashier, restaurant server, kitchen lead, cook, prep cook, drive-thru cashier or any other restaurant or service-oriented role - we have a position for you. We offer competitive pay and benefits for all positions. Even if you don’t have previous Restaurant experience, this position is entry-level (yes, that's no experience required) and we provide paid training for every new Restaurant Cook on the team. We will make sure you are prepared to grow your Restaurant career with us. Within your first year of working in the Restaurant, you can earn up to an extra $1.50 per hour in pay increases through additional training, certifications, and performance evaluations! If you want to be at Restaurant that is a FUN place to work, that values your growth and provides opportunities to impact your community, we want you on our team Qualities of awesome Canes Restaurant Cook: • Team player, • Excellent communicator, • Happy, Courteous and Enthusiastic, • Hard working and attentive, • Responsible and dependable, • Authentic and genuine, • Access to voluntary benefits through an insurance marketplace, including Medical & Pharmacy, Dental, Vision Life Insurance, Short Term Disability, Hospital Indemnity, Legal Insurance, Auto and Renter’s Insurance, and ID Theft Protection, • OnePass Gym Membership Program, • 401(k) With Safe Harbor Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • Crewmember Assistance Program, • Education assistance, • Paid Time Off*, • Closed for all major holidays**, • Early closure for company events, • Casual Work Attire, • Flexible Scheduling **Locations may vary ESSENTIAL FUNCTIONS OF THE POSITION: The intellectual and physical demands described below are representative of what must be met by Crewmembers to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Lift and carry, push or pull heavy objects up to 50 pounds, • Kneel, bend, twist or stoop, • Ascend or descend stairs, • Reach and grasp objects (including above head and below waistline), • Excellent verbal and written communication, • Ability to show up to scheduled shifts on time, • Cleaning tables, floors and other areas of the Restaurant, • Taking orders from Customers and processing payments efficiently, • Follow proper safety procedures when handling and/or preparing food, • Ability to multitask ADDITIONAL REQUIREMENTS: • Must be 16 years of age or older, • Provide all Customers with quick and friendly service, • Work together as a team, assisting other Crewmembers in completion of tasks and assignments to ensure continuity of service, • Work under pressure and at a fast pace, • Align with Raising Cane’s culture by balancing Working Hard and Having Fun, • Take initiative

Job DescriptionOur franchise organization, Lake Erie Corral, LLC dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Baker has the important responsibility of preparing yeast rolls, cakes, pies, specialty desserts and other freshly baked products. The Baker always pays special attention to freshness, speed, cleanliness, and organization while carrying out his or her daily duties. Food Production: • Prepares hand-made yeast rolls, cakes, pies, specialty desserts and other baked items., • Prepares breakfast bakery items on weekends to meet production needs., • Complete use and following of the buffet production system to ensure quality and shelf life compliance.Operational Excellence:, • Ensures that every product in the bakery is always fresh, tasty, visually appealing and hot, when appropriate., • Maintains quality by preparing all products following Golden Corral recipes and standards., • Maintains proper portioning and recipe yields., • Follows the Bakery and Dessert Caf Production Guide.Guest Service:, • Is friendly and courteous to guests and assists them with baked goods., • Knows and follows position responsibilities as they relate to just-in-time delivery.Cleanliness:, • Performs duty roster and meets cleanliness, service, and quality standards.

Job Description We are gearing up for re-opening at Butcher and the Rye! Butcher and the Rye is an award-winning whiskey destination with a creative, contemporary menu. Requirements: -Must have open availability including evenings and weekends -2+ years experience working in a high-volume restaurant environment -Passion for excellence, superior service standards, and a positive attitude with a team player mindset -Ability to work under pressure -Love of exceptional food and drink -Must be able to stand, walk, and move during the entire shift including frequent bending and stooping

Job Description We are looking for Hosts and Server Assistants to join our team as we gear up for re-opening! Butcher and the Rye focuses on elevated American comfort food classics, and features an extensive bourbon collection. Requirements: -Must have open availability including evenings and weekends -1+ years experience working in a high-volume restaurant environment -Passion for excellence, superior service standards, and a positive attitude with a team player mindset -Ability to work under pressure -Love of exceptional food and drink -Must be able to stand, walk, and move during the entire shift including frequent bending and stooping

Job Description We’re transforming our takeout into a full-on sandwich destination — and we need someone who’s ready to go big. If you know your way around a kitchen, have experience with subs, deli sandwiches, grilled chicken, fried chicken, sauces, and fresh prep, and you’re passionate about food that’s actually good — not just slapped together — we want to meet you. This isn’t your average line cook job. We’re looking for someone who can: • Take charge of the sandwich menu and takeout prep, • Execute consistently delicious sandwiches, wraps, and more, • Work clean, fast, and smart in a busy kitchen

Position Summary: \n The Baker is responsible to perform duties as directed by the Bakery Manager and/or Asst. Bakery Manager for the successful operation of the Bakery department. The Baker is responsible to see that all customers are provided with top quality products and the best customer service available. \n \n Essential Job Responsibilities: \n\n • Bake cookies, cakes, pies, bread, and any other items that may need baked\n, • Prepare frozen product for the oven.\n, • Maintain cleanliness and sanitation at the bakery cases, prep area, floors, and coolers.\n, • Inspect equipment to ensure specific operational performance and preventative maintenance of all company equipment in his/her department.\n, • Assist in finishing and filling donuts and other pastries, pies and cakes as needed.\n, • Cooperate with other departments when inter-departmental or store wide sales promotions warrant.\n, • Assist workers in other departments when the needs of business require.\n, • Know what baking preparations are necessary and the steps to accomplish them.\n, • Responsible to obey all safety standards as outlined by the company.\n

Overview: Role: Cook Join Healthcare Services Group (HCSG) as a Cook, where you will play a vital role in preparing and cooking nutritious meals for residents in a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Available Benefits for All Employees: • Free Telemedicine*, • Free Prescription Discount Program, • Free Employee Assistance Programs, • Get paid when you need it with PNC EarnedIt, • Financial Wellness Support from PNC Workplace Banking, • Hands-on-Training & Support, • Career Development Benefits Link: or copy this link: *Not available in AR. Responsibilities: • Prepare and cook meals according to planned menus and recipes., • Ensure food quality, taste, and presentation meet HCSG standards., • Adhere to food safety and sanitation guidelines; maintain a clean and orderly kitchen., • Assist with inventory management and ordering of supplies., • Interact positively with residents, staff, and guests, providing excellent customer service., • All other duties as assigned. Qualifications:, • High school diploma or equivalent., • Previous experience as a cook or in food preparation is preferred., • Ability to follow recipes and dietary restrictions., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • May be required to complete an approved sanitation and safety course., • Current ServSafe or Food Handler certification is required based on State / County law., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can contribute to serving delicious meals and be part of a supportive and dedicated team, apply now and start making a difference at HCSG! EEO Statement: HCSG is proud to be an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage employees to bring their authentic, original, and best selves to work for a culturally inclusive team. We offer equal employment opportunities (EEO) to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

Our chef-owner is stepping back to spend time with her grandkids, creating space for a Kitchen Manager ready to help guide the next chapter of bold, thoughtful vegan cuisine rooted in community, sustainability, and Philly grit.

Job Description Fast paced shop looking for cashiers and sandwich makers.

Job Description Come and join our vibrant retirement community and enjoy being a key member of our Team. We know that our people are the key to our success. We are a CCRC situated on a beautiful 50-acre campus with warm and friendly staff. The Sous Chef position is responsible for the food preparation and cooking in dining and dietary. Maintains a professional appearance and demeanor providing service in a gracious, hospitable environment. Assists in the training of new kitchen staff. Is well-versed in processes under the role’s responsibility and will be results-driven and focused. Duties and Responsibilities • Manages the preparation, production, and presentation of all food., • Ensures kitchen staff adhere to set standards, procedures, department rules and sanitation requirements., • Manages kitchen inventory and ensures supplies are fresh and of high quality., • Ensures proper food temperatures when cooking and proper storage and labeling., • Consistently practice kitchen safety when using knives and all equipment. Keeps workstation and kitchen equipment clean, organized and sanitized., • Must be able to cook large quantities and a variety of food., • Must possess appropriate skills to effectively work in the Grill Room, Main Kitchen, and Health Center Kitchen., • Maintain the care of use of supplies, equipment’s, and cleanliness of work area and follow all sanitation requirements., • Report any breakdown of standards to the Executive Chef or Sous Chef in a timely manner., • Must be willing to participate in in-services, continuing education programs, staff meetings as set forth by the Executive Chef., • Have Knowledge of vendors and par levels of all menu items., • Must be familiar with Beaumont’s Employee Handbook and department break time policies., • Must be respectful of the Resident, Staff and Management. Qualifications/Skills • Must be able to read, write and speak English., • Must be able to follow written and oral instructions., • Possess the ability to work independently and make good decisions when circumstances warrant such actions. Physical Requirements • Must be able to lift a minimum of 25 lbs. using appropriate body mechanics., • Must be able to stand for long periods of time and withstand stressful working environment due to excessive heat. Education • Graduate of culinary school preferred. Other Duties Must comply with the general attendance policies. Must comply with all safety policies and procedures. Must comply with all Compliance and Ethics policies. Beaumont offers a comprehensive benefits package that may include Medical, Dental, Vision Care, Wellness Programs, 403(b) Plan, Paid Time Off (including Holidays, Vacation and Sick Time), Tuition Reimbursement and Scholarship Program. Technology Proficiency: Demonstrated ability to effectively use and adapt to a variety of digital tools, software, and systems relevant to the role. This includes the ability to quickly learn new technologies, troubleshoot basic technical issues, and apply technology to improve efficiency, accuracy, and communication. Technology ADPHRIS/Payroll System SoftwareMealTrackerNutrition ManagementFull CountPoint of Sale

Job Description We are looking for a Chef de cuisine to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests. Responsibilities • Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales, • Study each recipe and gather all necessary ingredients, • Cook food in a timely manner, • Delegate tasks to kitchen staff, • Inform wait staff about daily specials, • Ensure appealing plate presentation, • Supervise Cooks and assist as needed, • Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy), • Monitor food stock and place orders, • Check freshness of food and discard out-of-date items, • Experiment with recipes and suggest new ingredients, • Proven work experience as a Chef or Cook, • Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers), • Advanced knowledge of culinary, baking and pastry techniques, • Leadership skills, • Ability to remain calm and undertake various tasks, • Excellent time management abilities, • Up-to-date knowledge of cooking techniques and recipes, • Familiarity with sanitation regulations Pay: From $60,000 per year Benefits: • 401(k) matching, • Dental insurance, • Disability insurance, • Employee discount, • Food provided, • Health insurance, • Life insurance, • Paid time off, • Vision insurance Physical setting: • Fine-Casual dining restaurant Schedule: • Weekend required Supplemental pay types: • Bonus pay Ability to commute/relocate: • Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: • Culinary experience: 5 years (Preferred), • Cooking: 5 years (Preferred) Work Location: In person

Job DescriptionBenefits: • Competitive salary, • Health insurance, • Opportunity for advancement Responsibilities: • Assist the Head Chef in managing kitchen operations and staff., • Prepare and present high-quality dishes in a timely manner., • Ensure all food safety and sanitation standards are met., • Train and mentor junior kitchen staff to enhance their skills., • Collaborate on menu development and seasonal specials., • Monitor inventory levels and assist with ordering supplies., • Maintain a clean and organized kitchen environment., • Adapt to changing menus and special dietary requests.Requirements:, • Proven experience as a Sous Chef or in a similar role., • Strong knowledge of culinary techniques and food safety practices., • Ability to work in a fast-paced environment under pressure., • Excellent communication and leadership skills., • Degree in Culinary Arts or related field preferred., • Creativity and passion for food and flavor combinations., • Flexibility to work evenings, weekends, and holidays as required.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in North Wales, PA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionProvidence Place of Pottsville is seeking a Sous Chef to prepare wonderful scratch-made meals and to help our Exec Chef lead and train our culinary team. This is a hands-on chef role; it is responsible for leading the preparation of scratch-made meals for 150 senior residents. Our goal is to delight residents with home-cooked meals, demonstration cooking, resident’s recipes, cooking classes, local ingredients and other special treats. The Sous Chef works closely with our Executive Chef to make great dining experiences happen. This role assists the Exec Chef in overall management of the Dining team, including hiring, scheduling, training, and coaching. Pay Range: Sous Chef: $20 - $24 per hour (based on experience) Hours: • Full Time: Hours vary: 5:30 AM - 2:00 PM and 10:30 AM - 7:00 PM, • A passion for great, home-made meal, • Great culinary skills and experience, • Significant Kitchen management experience, • Willing to help train others, • Outstanding customer service, • Experience: Experience as Line Chef or Sous Chef Generous Benefits Package including: Outstanding health insurance, Dental, Vision, Matching 401K, PTO, your Birthday as a Holiday, and much more!! EOE Other1

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this full-service restaurant management position in Philadelphia, PA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $55K - $65K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description Chef de Cuisine - Philadelphia, PA Northern Liberties Elevated, Fine Dining $95-100k starting salary What We Offer: • Opportunity to work with a renowned chef and hospitality team in Philadelphia, PA, • Competitive salary and benefits package, • Professional growth and development opportunities Job Summary: We're seeking an experienced and skilled Chef de Cuisine to oversee culinary activity in a fast-paced restaurant environment in Philadelphia, PA. As a key member of our leadership team, you'll be responsible for managing kitchen staff, developing recipes, and ensuring consistency of product quality in our Philadelphia, PA location. Responsibilities: • Oversee food preparation, presentation, and service to ensure high standards of quality and consistency, • Hire, train, develop, and appraise kitchen staff, taking corrective action as necessary, • Develop recipes and portion specifications, participate in menu planning, and determine purchasing specifications, • Work with senior leadership to identify potential issues, plan for events, and drive business growth, • Manage vendor relationships to maximize profits and opportunities, • Oversee back-of-house operations, including food production, sanitation, and maintenance, • Ensure compliance with company and board of health standards, • Submit nightly reports on service, sales, labor, and liquor costs Requirements: • 5+ years of kitchen management experience in elevated dining, • Prior experience in restaurant openings, menu creation, and coaching/training, • Excellent written and verbal communication and problem-solving skills, • Ability to work flexible hours and days, exhibit top-notch teamwork, and meet deadlines, • Knowledge of Microsoft Office, Restaurant 365, and Toast Scheduling, • Culinary Arts degree preferred If You're Interested and Qualified: If you're a motivated and experienced Chef de Cuisine looking for a new challenge in Philadelphia, PA, apply today by sending your resume to to be considered.

Job Description Location: Carnegie Mellon University We are hiring immediately for a full time CHEF position. • Address: 5000 Forbes Avenue, Pittsburgh, PA 15213 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. More details upon interview., • Requirement: Culinary supervisory experience required., • Pay Range: $25.00 per hour to $28.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1488851. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description A notable, high volume restaurant bar seeks an experienced Sous Chef to help run day to day operations in this very busy, full service restaurant. The Sous Chef is a working, hands on leader. Candidates are expected to be able to (but not limited to) perform the following tasks: • Work on the line, prep and other culinary duties, • Experience placing orders and building prep sheets, • Must maintain and uphold Department of Health regulations for food storage & preparation, • Manage & possess basic knowledge of Food Cost controls, • Manage labor on a shift-to-shift basis, • Lead by example & teach best practices, • Uphold systems, operations and company policies Requirements: • At least 2 years of experience in Supervisory or Sous Chef Position in a high volume, upscale full service restaurant ($8-15M), • Must possess a passion for food and true hospitality, • Ability to lead by example & teach best practices, • Ability to work on your feet for 8-10 hour shifts and work a 5 day work week, • Should have open availability. This is a salaried position and open availability is a must, • Must be able to work nights, • Must display a willingness to learn from others, communicate with others, and help others when needed. Must want to be a part of a team, • Maintain a positive attitude and communicate on that level, • Must show personal responsibility, • Must be able to arrive on time, • Maintain a professional appearance, • Present food appropriately and be able to work directly from recipes, • Must be able to put Guests' needs and desires first Benefits: • Competitive Pay ($55-65K), • Health Insurance (60% paid by employer regardless of status: single, married, or family), • Vision and Dental (elected), • PTO/Sick days, • 401K, • PTO, • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status

Job DescriptionResponsibilites include: • High volume new stunning restaurant and event group in the greater Philadelphia market .. this is a vibrant talented team of professionals, • Leading the team on the line of a upscale restaurant experience, • chef driven skills in upscale foodie experience needed, • Hands on creative kitchen skills, • Inventory management, • Overseeing food preparation and general practice, • Supervising kitchen staff, • creative skills for specials

Job Description ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standardard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! ABOUT THE TEAM: People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests' with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you. YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • Complimentary DIG lunch everyday At Dig Food Group, we're building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we've built direct and real relationships with farmers. We don't just name check them on our menus -- we're true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We're not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Job Description SOUS CHEF F1 Arcade® is the world's first official Formula 1® social entertainment venue, where high-octane excitement meets exceptional hospitality! Each meticulously designed venue features up to 90 state of the art full motion F1 racing simulators, a world-class food menu and open kitchen, an enormous cocktail and champagne bar, along with private and semi-private event spaces, perfect for all group sizes. Whether or not you're a racing fan, this is a social gaming experience like no other. Role Overview We're seeking a talented Sous Chef to join our team at F1 Arcade, where you'll play a crucial role in delivering unforgettable guest experiences. Your primary focus will be to lead, inspire, and build strong culinary teams through thoughtful hiring, development, and engagement strategies. You'll maintain impeccable culinary and operational standards, ensuring consistency and excellence in every dish. From managing shifts and overseeing inventory to fostering a culture of creativity and collaboration in the kitchen, your expertise will be instrumental to our venue's success. If you're passionate about culinary leadership and thrive in a dynamic, fast-paced environment, we'd love to hear from you! Specifics of the role Salary: $70,000 Location: Philadelphia Hours of work: Varied Reporting to: Head Chef What's in it for you? • Accelerate Your Career: Enjoy a competitive annual salary package of $70,000+ coupled with performance-based bonuses that reward your contributions and drive., • Fuel Your Well-Being: Access comprehensive medical, dental, and vision plans for you and your team, ensuring your health and happiness on and off the track., • Balance and Flexibility: Prioritize your well-being with generous holiday allowances, paid time off, and a supportive work environment that values your personal and professional growth., • Chart Your Course to Success: With our ambitious expansion plans, the sky's the limit. Join us now and seize the opportunity to shape the future of entertainment with future 401K options, company stock, and more., • Ready to join the race to success? Apply now and be a part of the F1 Arcade revolution! Buckle up, because your dream job is just around the corner. Key responsibilities of a Sous Chef are: • Oversee all aspects of food preparation in accordance with standardized recipes., • Develop and mentor culinary team members through coaching and feedback., • Coordinate and participate in food plating and presentation to meet established criteria., • Maintain high food quality standards and ensure timely service delivery., • Control costs through effective food purchasing and labor management., • Manage kitchen operations in the absence of the Executive Chef, including training and coaching., • Monitor equipment functionality and safety standards., • Cultivate vendor relationships to secure high-quality ingredients and products., • Adhere to local health regulations and food safety protocols. The ideal Sous Chef will have the following skills: • Experience in menu development, costing, and event order distribution. Positive Energy Conscious Integrity Team Spirit • Advanced culinary knowledge and technique., • Strong interpersonal and communication skills., • Ability to manage a diverse work environment with emotional intelligence and self-awareness., • Ensure compliance with food safety regulations and maintain cleanliness standards., • Collaborate closely with the Executive Chef and Director of Operations., • Culinary Arts degree preferred., • 3+ years' experience in kitchen management within a 4-5 star hotel, independent restaurant, or entertainment venue., • ServSafe certification, Allergen Certification, CPR., • Ability to lift up to 50 lbs. and stand, sit, or walk for extended periods.

Job DescriptionCompany Description PowerPay is a financial technology company (fintech) in several vertical markets including home improvement, healthcare, and more. PowerPay is building a national network of partners that offer our financing solutions to their respective clients/customers/patients. PowerPay originates and services all loans. EOE Job Description Do you love to cook? Do others rave about your food? Looking for a flexible position that allows you to make $$? If so, we want to hear from you! We are seeking a dedicated Part-Time Chef (one person operation) to join our team, responsible for preparing high-quality meals for our office employees 3-4 days per week. This person will be responsible to purchase (shop for ingredients) and prepare food for lunches for approximately 20-25 employees, as well as grab and go snacks. The ideal candidate will bring culinary expertise, leadership skills, and a passion for food service to ensure an excellent culinary experience for staff and visitors. This role offers an excellent opportunity to showcase your culinary talents for a great team of employees. Duties • Prepare and cook a variety of meals tailored to office needs, • Oversee food production, ensuring dishes meet quality standards and dietary requirements, • Ordering supplies, & shopping for food, • Ensure compliance with food safety regulations and maintain cleanliness of the kitchen area, • Plan menus that accommodate dietary restrictions and preferences while maintaining variety Qualifications • Proven experience in culinary roles such as chef, cook, or food service professional, • Knowledge of dietary department practices and food safety regulations, • Experience with menu planning, • Demonstrated expertise in food preparation, cooking techniques, and food presentation, • Healthy minded individual, • Nutrition experience helpful, • ServSafe certification, • Catering experience very helpful

Job Description We are looking for a Sous Chef to join our team at the Richard DeShantz Restaurant Group. Multiple locations could be considered. The ideal candidate is a committed leader who is highly organized and hard-working. They have a proven track record of improving kitchen operations and developing staff members. They will typically be leading service five nights per week in tandem with the Chef de Cuisine, developing a strong BOH team, and assisting with overseeing fiancials and cost of goods. Experience and Qualifications: -3+ years in a leadership position of a high volume kitchen -Open availability including nights, weekends, and holidays -Understanding of P&L statements, and ability to budget for BOH purchases and labor -Ability to identify and develop talent within the team -Passion for excellence and superior service standards -A positive attitude with a teamplayer attitude -Must be able to bend, stand, and move for entire shift

Job Description Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Banquets Chef de Cuisine is responsible for food quality and presentation within the banquet (primary) and restaurant (secondary) facilities at The Hotel Hershey. This position will primarily work within the Banquet Operations of the culinary team and may be exposed to cross-functional experiences overseeing any of our three full-service restaurants within the Hotel Hershey. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Items marked with an asterisk are essential functions of this position): * Train kitchen staff regarding food preparation, presentation, sanitation, and safety practices.* * Order supplies and take inventory of food items in order to maintain adequate supply levels at all times. Verify that supplies are received in the correct amounts and that they are stored correctly.* * Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas. Maintain equipment in good working order and submit regular service and repair requests.* * Organize, schedule, and direct the work of kitchen staff to ensure that all kitchen functions are carried out accurately, efficiently, and safely. Work on the line during service and assist as needed.* * Develop menus for the catering guide and custom menus as requested. Maintain updated specifications and recipes. * Supervise and lead banquet culinary staff. Hire, train, and evaluate staff to meet expectations and for professional development.* * Attend management meetings regarding banquets and events to discuss planning and execution and communicate updates to all production areas.* * Monitor safety and sanitary practices and ensure adherence at all times for the safety of guests and employees. Demonstrate and enforce proper food handling, preparation, and storage methods at all times.* * Maintain equipment in good working order and submit regular service repair requests.* * Coordinate food orders, direct supplies, small wares, and other needed orders to ensure no disruption to our business and guest experience.* * Perform other duties as assigned. Qualifications: * 18 years of age or older. * Minimum of 5 years of related experience. * Industry Experience - Food & Beverage, Hospitality/Tourism * Minimum of 2 years supervisory experience. * Must have a valid Driver’s License * Post-Employment - ServSafe Manager Certification * Associate’s degree - Culinary Arts or Certificate of Completion - Culinary Arts highly preferred * Relevant work experience can be substituted for education - 3 years Knowledge, Skills, and Abilities: * Strong communication and interpersonal skills. * Proficient in working with details on a daily basis for prolonged periods of time. * Proven experience in weekly forecasting of production schedules, ordering, organizing, and executing multiple large banquets and off-site events simultaneously for a high-volume hotel, club, or catering company. * Demonstrated leadership skills in order to provide coaching and counseling to team members. * Able to utilize computer systems. * Ability to create alignment, unified thinking, and common purpose among team members. * Proven experience in menu development for fine dining, wine tasting, buffet, action stations, breakfasts, lunches, dinners, and hors d'oeuvres receptions. Job Demands: * While performing the duties of this job, the employee is required to: * Reaching Forward Frequent (34-66%) * Climbing Stairs Frequent (34-66%) (ft maximum height) * Lifting Occasional (<33%) (50lbs maximum weight) * Reaching Overhead Frequent (34-66%) * Finger Dexterity Constant (>67%) * Hand/Eye Coordination Constant (>67%) * Stooping Occasional (<33%) * Bending Frequent (34-66%) * Sitting Occasional (<33%) * Standing Frequent (34-66%) * Walking Frequent (34-66%) * This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. * This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). * This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). * This job regularly requires verbal communication of detailed information to others either by phone or in person. * Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). * The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. * The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. * The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. * The position is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes. * Must be able to work a schedule based on the operational needs of the restaurant, which will include mornings, evenings, weekends, and holidays. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment & Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description Now Hiring for a New Restaurant Opening Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: • Provides support to Executive Chef in all areas of responsibility, • Manages back of house team members, operations, and food production for the restaurant and FIREBAR®, • Provides direction and training to team members by coaching, counseling, and providing feedback, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Responsible for scheduling back of house team members, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Supervises and participates in butchering and portion control on each shift, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time off annually, • 401k + company match, • Competitive benefits— Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer.

Job Description Join the team at The Hotel Hershey, a luxury resort best known for its refined elegance, signature services, and abundant amenities. The Hotel Hershey is situated high atop the town of Hershey and has 326 guest rooms, including 19 Villas with 98 luxury sleeping rooms, as well as 25,000 square feet of meeting and function space. The 1930's hotel is a Historic Hotel of America and a AAA Four-Diamond Award winner. The Garde Manger Chef Supervises all functions of the cold preparation of banquets, catering, and weddings along with commissary cold production and preparation. The Garde Manger Sous Chef works in tandem with the Banquet Chef and is responsible for the Banquet Kitchen in the absence of the Banquet Chef. As a Full-Time Team Member, you will enjoy sweet perks like FREE admission to Hersheypark, discounts, and more as soon as you receive your Employee ID! Your total compensation consists not only of the wage that you are paid, but also includes Medical, Dental, and Vision coverage beginning the first day of the next month after you begin working, 401K Contribution, paid time off, and so much more! Job Duties (Duties marked with an asterisk are essential functions of this job): * Learn and maintain menu, recipe, and ingredient knowledge of all restaurants. As well as basic understanding of daily operations of Banquet, and Garde Manger production areas.* * Lead, supervise, motivate, guide, train, delegate, counsel, and discipline (when needed) culinary team members on a daily basis.* * Produce commissary bulk cold production for all restaurant outlets. Maintain high standards of food quality, and presentation for all restaurants. As well as Banquet and Garde Manger areas while anticipating guest needs* * Requisition daily food and paper supplies for all kitchen areas. Also maintain knowledge of protein, produce and dry goods, ordering procedures, and schedules.* * Create preplists and forecast amounts for weekly production of garde manger and banquet production.* * Resolve guest concerns and escalate advanced issues as needed.* * Monitor compliance with company, property, and department policies, and procedures. Report on issues as needed. * Ensure proper use, maintenance, and cleaning of all kitchen equipment while maintaining kitchen safety, and designated sanitation standards. * Contribute to creative development of menus. * Attend designated leadership and BEO meetings * Perform other duties as assigned. Qualifications: * 18 years of age or older. * Associate’s degree - Culinary Arts, Culinary Management * Relevant work experience can be substituted for education - 5 years * Minimum of 5 years of related experience. * Minimum of 2 years supervisory experience. Strong foundation in classical cuisine and modern techniques. * Demonstrate a passion to learn, grow, and share knowledge with others. Job Demands: While performing the duties of this job, the employee is required to: * Climbing Ladders Occasional (<33%) * Reaching Forward Frequent (34-66%) * Climbing Stairs Frequent (34-66%) (ft maximum height) * Lifting Frequent (34-66%) (lbs maximum weight) * Reaching Overhead Frequent (34-66%) * Finger Dexterity Constant (>67%) * Hand/Eye Coordination Constant (>67%) * Stooping Frequent (34-66%) * Bending Frequent (34-66%) * Sitting Occasional (<33%) * Standing Constant (>67%) * Walking Constant (>67%) * This job requires a good sense of vision (either corrected or uncorrected). Visual ability to operate moving equipment such as a car, truck, golf carts, etc. * This job requires the visual ability to view work at distances of approximately 5 feet (operation and adjustment of machinery). * This job requires the visual ability to perform detailed work at close distances (computer screens, accounting ledgers, using measurement devices). * This job regularly requires verbal communication of detailed information to others either by phone or in person. * Substantial movements (motions) of the wrists, hands, and/or fingers (Repetitive motion). * The position is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation. * The position is frequently in close quarters, crawl spaces, shafts, man holes, small enclosed rooms, small sewage and line pipes, and other areas that could cause claustrophobia. * The position is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. * The position is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. * The position is subject to extreme heat. Temperatures above 100°ree; for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. * The position is subject to extreme cold. Temperatures typically below 32°ree; for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. * The position is subject to both environmental conditions. Activities occur inside and outside. * This position has a variable schedule, days, nights, weekends, and holidays. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Hershey Entertainment and Resorts is an Equal Opportunity Employer. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Point Park University - 201 Wood Street, Pittsburgh, PA 15222 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. More details upon interview., • Pay Range: $22.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1492538. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt’s extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. CulinArt maintains a drug-free workplace. Req ID:1492538 CulinArt Sector

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Kenvue - 7050 Camphill Road, Fort Washington, PA 19034 Note: online applications accepted only., • Schedule: Full time schedule. Monday - Friday, 6:00 am - 2:30 pm. More details upon interview., • Pay Range: $19.00 per hour to $21.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1464853. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1464853 [[req_classification]]

Job Description Job Title: Sous Chef Concept Type: Northern Italian Steakhouse Location: King of Prussia, PA Salary: $70-75K+ Join an esteemed dining establishment that offers a sublime culinary journey through the heart of Italy with its Northern Italian Steakhouse flair. Known for exquisite homemade pastas, fresh salads, and superior prime steaks, the restaurant is located in King of Prussia. As part of a prestigious restaurant group, it promises an unparalleled dining experience guided by a steadfast commitment to quality and service. Job Qualifications: • Proven experience as a Sous Chef or similar role in a high-end restaurant, • Strong knowledge of Italian cuisine and steakhouse operations, • Excellent leadership and communication skills, • Ability to work in a fast-paced environment, • Culinary degree or equivalent experience preferred, • Strong organizational and multitasking abilities, • Commitment to maintaining high standards of food quality and presentation Job Responsibilities: • Assist the Executive Chef in managing kitchen operations, • Oversee food preparation and ensure consistency in quality and presentation, • Train and mentor kitchen staff to maintain high culinary standards, • Collaborate with the culinary team to develop new menu items and specials, • Ensure compliance with health and safety regulations, • Manage inventory and order supplies as needed, • Maintain a clean and organized kitchen environment, • Support the Executive Chef in achieving financial and operational goals This Sous Chef position is a fantastic opportunity for a culinary professional looking to advance their career in upscale dining. Located in the bustling King of Prussia Town Center, this role offers a competitive salary and the chance to work with a talented team dedicated to culinary excellence. If you are passionate about Italian cuisine and have the skills and experience required, we encourage you to apply. For immediate consideration, please email your resume directly to . We look forward to hearing from you and exploring the possibility of you joining our team.

Job Description Job description Source Urban Brewery in Philadelphia, PA is looking for an experienced and talented Sous Chef to join our team. We are located on 1101 Frankford Avenue. Compensation depends on your work experience. 40-55k base salary range, PTO, 401k (company match & profit sharing), medical benefits, personal equip allowance, shift beer, a great working environment and opportunity for further advancement while delivering a memorable experience for your co-workers and guests. Apply here -> Qualifications: 5+ years of Back of House management experience in high-volume, fast paced fine-dining restaurant Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks are following these standards Possess and Shares their excellent culinary knowledge “Lead By example” mentality with excellent leadership qualities; react well under pressure and treat others with respect and consideration Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery) Able to build effective relationship based on respect, trust, and integrity Reliable, flexible, and a team player Commitment to perfection and genuine passion for hospitality Candidates must be willing to have flexible schedules and must be willing and able to work, holidays, late nights and weekends Candidate must be able to lift 40 pounds and work on their feet for extended periods of time Must be familiar with health requirements, OSHA regulations, and Department of Labor regulations as they pertain to all kitchen and restaurant employees Responsibilities: The Sous Chef will work hand in hand with the Executive Chef to train and manage personnel as well as be responsible for the operational efficiency of the kitchen This position requires managerial, communication, and leadership skills Oversee inventory ordering, receiving and rotations as needed Consistently uphold the highest standards of cleanliness and sanitation Constantly monitor hospitality areas to ensure they are kept clean, safe and compliant Mentor, train and Conduct in the moment coaching to develop our Back of House teams Participate in weekly management meetings to develop strategies and process to improve service and experience Embrace change and deliver top results, no matter what the obstacles Foster and maintain open communication between FOH and BOH, as well as all Executive Management Polite and professional, Polished and well-groomed appearance Manages all kitchen employees Scheduling of kitchen employees Tracks the kitchen's inventory, places orders, monitors equipment maintenance, and condition, and ensures that a kitchen operates alongside state and federal health and safety codes Guest interaction and floor presence required Communication to FOH team of menu items and techniques Creates and maintains a sound working relationship with all preparation personnel We are looking forward to hearing from you Job Type: Full-time Pay: $45,000.00 - $55,000.00 per year Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience. About Source Brewing: Source Brewing is looking for an individual to join our team. Our ideal candidate is self-driven, motivated and trustworthy. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job DescriptionCompany Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Company Description Located in prestigious Rittenhouse Square, the AAA rated 4-diamond Sofitel – Philadelphia, boasts 306 beautifully appointed guestrooms, featuring Lanvin amenities, dream bedding and a luxurious atmosphere. We will be your personal culinary connoisseurs, offering our classic, French inspired menu, made from the freshest ingredients harvested directly from our rooftop garden. Enjoy our signature hand-crafted cocktails in Liberté Lounge, the “in-place” to gather and mingle for Philly’s finest clientele. Our team of highly trained Ambassadors are at your service, ready to provide a magnifique and memorable experience. Joie de Vivre is in our DNA, and we are seeking like-minded individuals to join our team! Job Description As a Junior Sous Chef, you will report to the Executive Chef and Executive Sous Chef and lead your assigned Kitchen operations to include supervising food production and preparation ensuring quality and consistency. Junior Sous Chef What’s in it for you: • Unlimited career development opportunities, both nationally and internationally. The sky is your limit!, • Make your mark, by being part of a high performing team which supports and inspires you to reach your highest potential., • Efficient daily functioning of the Main Kitchen and working closely with the Executive Chef/ Executive Sous Chef in all aspects of Kitchen management and leading the teams., • Implementing new concepts, introducing new menus and standardized recipes, and ensuring quality, consistency and hygiene both for products and equipment., • Execute controls, train and develop kitchen staff including coaching, daily functioning, and maintain efficient Kitchen Operations in assigned Kitchen., • Showcase your unique personality, creativity and skills in any food you cook and create a memorable experience with your food., • Assist with daily management of Kitchen staff and operations., • Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues., • Manage all Kitchens in the absence of the Executive Chef/ Executive Sous Chef., • Exercise good judgment and intuition to anticipating the needs of the team, co-workers and guests., • Be empowered to lead morning/evening operations and address feedback from external guests and Food & Beverage service team.Qualifications Your experience and skills include: • A minimum of 3 years of previous Sous and/or Kitchen leadership experience or similar position., • Understanding of various cooking methods, ingredients, equipment and procedures. A love of all things culinary and the inherent desire to create unique delicious dishes and build a talented professional team., • A positive, can-do attitude and an ability to multi-task in a fast paced, exciting environment while working alongside a diverse group of colleagues., • Skilled in communicating with fellow team members with a polished appearance and a poised demeanor.Ability to naturally engage with anybody and show empathy; have genuine care and concern for both the well-being of our guests and fellow team members., • A desire to learn and grow in a professional, fun and chic environment!, • A Professional Studies / Degree in Culinary Arts Management or Culinary Science a plus. Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.