Chef jobs in Ohio - Page 6

At Danbury, you don’t just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That’s the Danbury Difference We are currently seeking applicants for an Executive Chef position. Responsibilities include but are not limited to: • The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided., • It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner., • Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished., • Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation., • Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required., • Coordinate dining services with other departments as necessary., • Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents., • Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times., • Delegate authority, responsibility, and accountability to other responsible department staff., • This department director has should extensive experience in providing fine dining in a variety of venues., • The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility., • Company paid Short Term Disability, Long Term Disability, Life and AD&D, • Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D, • 401(k), • Paid Time Off, • Paid Holidays Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. IND789

At Danbury, you don’t just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That’s the Danbury Difference We are currently seeking applicants for an Executive Chef position. Responsibilities include but are not limited to: The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided. It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner. Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished. Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation. Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required. Coordinate dining services with other departments as necessary. Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents. Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times. Delegate authority, responsibility, and accountability to other responsible department staff. Establish dining service production lines, etc., to assure that meals are prepared on time. Requirements: This department director has should extensive experience in providing fine dining in a variety of venues. The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility. Training/education in cost control, food management, and/or diet therapy for healthcare residents is a must. Benefits for full time employees: ~ Company paid Short Term Disability, Long Term Disability, Life and AD&D ~ Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D ~401(k) ~ Paid Time Off ~ Paid Holidays ~ Tuition Reimbursement If you are outstanding in your profession, have a positive outlook, and would like to work on a great team then we want to hear from you! Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. IND789

At Danbury, you don’t just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That’s the Danbury Difference We are currently seeking applicants for an Executive Chef position. Responsibilities include but are not limited to: • The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided., • It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner., • Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished., • Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation., • Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required., • Coordinate dining services with other departments as necessary., • Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents., • Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times., • Delegate authority, responsibility, and accountability to other responsible department staff., • This department director has should extensive experience in providing fine dining in a variety of venues., • The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility., • Company paid Short Term Disability, Long Term Disability, Life and AD&D, • Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D, • 401(k), • Paid Time Off, • Paid Holidays Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. IND789

Take full ownership of kitchen operations, from menu execution to team leadership, ensuring consistently high standards of food quality and presentation. Manage inventory, food costs, and kitchen efficiency, keeping waste low and standards high. Skilled in kitchen operations, including food cost con

County and State Food Manager Certifications (ServSafe Manager).

Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering. Must be Servsafe Managers and Allergy certified or willing to take the course.

Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. Our team members are the most important stakeholder here at Firebirds Wood F

Determines how food should be presented and create decorative food displays. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentat

The Sous Chef will assist in overseeing all food production, ordering, and cooking. Helps cover the chefs duties when he/she are away. Produces final dishes that are to the chefs standards for guests.

Job Description P.J. Marley's Restaurant & Pub, located on the historic square in Medina, OH is looking for an experienced restaurant manager to join our team. Our ideal candidate is a self-starter, punctual, and hard-working. We offer flexible schedules, medical, dental, vision and PTO plans. We are also closed every major holiday including Christmas Eve, Christmas Day, Mother's Day and Father's Day! POSITION SUMMARY Under direct supervision of the Owners, the General Manager is responsible for overseeing the daily operations and financial aspects of the restaurant to ensure the Mission, Vision and Values of the Owners are carried out. PRINCIPAL DUTIES • Responsible for restaurant adhering to all guidelines to maintain operations, food quality, and patron satisfaction, • Responsible for leading a team that can execute great food and service consistently, • Responsible for executing the directives of the owners, • Responsible for maintaining shift coverage and scheduling, • Responsible for Managing Restaurant Tem including Bar Manager, Assistant GMs and Chef LEADERSHIP, MANAGEMENT, ACCOUNTABILITY • Proactively addresses liability, risk, and compliance, • Ensures that correct inventory levels are maintained, and all equipment is working properly to meet quality standards, • Works with Chef to ensures adherence to set recipes, • Observes size of food portions and preparation quantities to minimize waste, • Conducts weekly meetings with Staff, Chef, Ownership, • Protects all critical company and customer data, including proprietary information, recipes, accounting statistics, credit card information, and customer/vendor information, • Keeps current with trends in the restaurant industry and communicates all pertinent information, • Be able to receive constructive criticism and provide positive feedback, • Communicates all team issues in timely fashion GUEST SATISFACTION • Investigates and resolves food quality and service complaints, • Trains and educates staff on points of service, • Ensures that customers are serviced at the highest level of satisfaction through quality food, courteous staff, and quick response to needs, • Advises customers on food and beverage choices, • Ensures quality of food and beverage presentation, • Communicates inventory issues EMPLOYEE SATISFACTION/MANAGEMENT • Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all personnel, • Responsible for overseeing and executing the training, managing, and development of all team members, • Maintains employee records, • Maintains business records FINANCIAL PERFORMANCE • Responsible for the restaurant’s financial performance in accordance with all established guidelines and budgets., • Responsible for overseeing that the scheduling of all personnel meets the restaurant’s needs and is in alignment with the forecasted labor and predetermined budget., • Responsible for producing financial and operational reports on a daily, weekly, monthly, and quarterly basis., • Responsible for supervising inventory, estimating food and beverage cost, and monitoring purchasing and receiving., • Totals restaurant receipts and reconcile with sales, • Ensures cash management procedures are completed accurately, • Monitors budgets set by Owners, • Analyzes budget variances and take corrective actions, • Accounts for daily balancing of the draws, petty cash, cash for service shifts, back drops, and accurate tip out to the servers/bartenders/barbacks, • Monitors and manages Food Waste, ensuring Food Rotation FACILITY MANAGEMENT • Supervises cleaning and maintenance of equipment and arranges for repairs, contracts, and other services, • Manages restaurant electronic systems including POS, Gift Cards, Delivery Platforms, and Credit Card Processing., • Checks and orders supply of non-food items, • Checks qualities of deliveries and documentation, • Ensures correct storage of supplies HEALTH AND SAFETY • Inspects dining areas, food receiving, and preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times., • Monitors adherence to health and safety and hygiene standards in kitchen and restaurant EDUCATION/EXPERIENCE • 2 years college or equivalent preferred, • 3-5 years management experience in restaurant setting, • Strong P&L management of prime costs; Food, Liquor, Labor, Controllables, • Experience in accurate scheduling/forecasting, • Proven track record and progressive work history, • Proficient in Wine, Beer, and Cocktail knowledge, • Attention to detail, • Proficient in interdepartmental communication; Kitchen, Events, Sales, etc, • Delegation; provide examples of when/when not to delegate, • Strong math skills, • Reliable transportation, • Track record of managing inventory and cost control REQUIRED SKILLS/ABILITIES • Must be able to clearly and effectively communicate English, • PC literate with a working knowledge of MS Office, Quickbooks, etc, • Working knowledge of accounting principles and finance, • Must be able to create and maintain a strong team atmosphere and ensure that employees are appropriately trained and have an adequate workload, • Excellent interpersonal, verbal and written communication skills, • Social Media Skills 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.

We're looking for talented Cooks: We offer great restaurant culinary careers for cooks with back-of-house cooking, chef, saute cook, or grill cook kitchen experience in a high-volume restaurant environment. Requirements: 1+ year of restaurant cooking experience preferred but not required Team-

Job Description Position Summary: Responsible for washing and cleaning tableware, pots, pans, and cooking equipment as well as all utility and/or maintenance duties in the restaurant as assigned. Essential Functions and Responsibilities: • Loads, runs and unloads the dish machine., • Keeps the dish machine clean and reports any functional or mechanical problems immediately., • Monitors dish machine water temperature to ensure sanitary wash cycle., • Washes and stores all tableware and kitchenware., • Keeps dish room clean and organized., • Maintains adequate levels of clean tableware for dining room and kitchen., • Bags and haul dish room trash to dumpster at designed times., • Handles tableware carefully to prevent breakage and loss., • Maintains adequate levels of dish detergents and cleaning supplies in accordance with SDS.., • Cleans food preparation and production areas as required., • Fills in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or kitchen chef., • Basic food preparation knowledge preferred., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Description: Direct Sales Representative Summary: In the Direct Sales Representative position, you are responsible for selling food products and supplies at a customer’s place of business or purchasing office which includes maximizing growth within existing accounts and locating, qualifying, and securing new business. You will report directly to your area’s sales manager while being responsible for organizing and supervising your daily activities as the majority of each day is spent alone calling on customers. You will be an essential part of our team that has been servicing customers and delivering fine foods since 1942. Responsibilities: • Call on existing and potential customers to identify customer needs and answer questions related to products, pricing, availability, product uses, and possible training, • Drive personal vehicle to customer locations, conventions, company meetings, etc., • Ability to plan and organize schedule to be able to call on and seek potential leads, • Communicate with customers and transportation department to schedule delivery times, • Manage customer accounts receivable by working with customers and the Credit Department to establish customer credit terms and collect payments, • Attend and participate in sales trainings, meetings, company functions, and customer events, • Assist with new employee training as needed, • Ability to review and analyze sales reports to determine areas that need attention in order achieve sales and company goals, • Perform regular administrative duties such as processing customer credits and pick-up requests and filing reports, • Work with our team to develop menus, enhance customer’s social media presence, and utilize other value-added services offered by the company, • High school diploma or equivalent (Business, Culinary Arts, or Hospitality degree preferred), • Excellent verbal and written skills, • Possess effective time management skills, • Be a self-starter, • Must have a valid driver’s license with a clean driving record – No DUI’s or similar violations, • Must possess reliable transportation with current automobile insurance with the following limits of liability: $300,000 bodily injury and $100,000 property damage, • Must have basic pc skills and be familiar with common business applications (MS Office including Outlook and Word), • Ability to use digital tools and applications to conduct job responsibilities, including a smart phone and/or other devices, • Ability to use new applications/proprietary software, • Possess organizational and negotiating skills, • Ability to calculate figures and amounts as they pertain to sales, commissions, discounts and volume, • Ability to stand, walk, sit, drive for long periods of time, reach, bend, squat, and stoop to accomplish the essential job functions., • Ability to perform non-repetitive lifting of up to 25 lbs Powered by JazzHR KENoVboTBk

Job Description We are seeking a Saute Cook 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 environmentCompany DescriptionCiao is family owned business with multi restaurants in the Cleveland areaCiao is family owned business with multi restaurants in the Cleveland area

Job DescriptionBenefits/Perks • Paid time off, • Full-Time, • Retirement Employer backed 401K Matching 3%, • Competitive Compensation, • $1,000 -SIGN-ON-BONUS, • $17 to $20 per hour, depending on experience!!, • Flexible Scheduling, • $15 Employee meal per day, • $250-Referral Program, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Server Safe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Summary: The Shift Leader is responsible and accountable for all Restaurant activities while on duty. The Shift Leader will work with the Restaurant Management Team to ensure all activities are consistent with and supportive of the Restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations. Job Expectations: The Shift Leader performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination, • Communicate to their immediate Supervisor when additional training guidance and practice is needed, • Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity, • Organize shift schedules for Team Members and monitor attendance, tardiness, and time off, • Assign duties to specific Team Members based on role and skills, • Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success, • Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Ensure Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale, • Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues, • Train new and current Team Members on tasks, • Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Complete all required administrative duties and daily paperwork including required checklists, • Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team, • Effectively plan, organize, and implement all daily operational routines and activities, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire Team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities, • Current student or high school diploma/GED preferred, • Must be at least 18 years old and fluent in English, • Certified in all stations following the DHC Training Program, • Flexibility to work nights, weekends, holidays, opening and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view., • Effective communicator with co-workers and the Restaurant Management Team, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workersAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

Job Description Come join a Salem landmark! Be a part of a team that not only produces the highest quality Italian in town, but makes history daily. We make authentic Italian food made from scratch, using local ingredients. We are what you expect when you think of "real Italian food". We have been serving delicious food since 1970 and are now expanding our operations in our kitchen. We are a team of hardworking professionals that take pride in our craft. We know that success is tied to the people that make the food we deliver to our customers and we are looking for people who want to be a part of our team. We come to work to make great food, provide top service, and have a great time! We work hard but have a ton of fun! Here is what you will be doing with us: • Work with managers to complete opening and closing tasks, • Prepare a variety of meals according to family recipe traditions, • Work with ovens, grills, fryers and other kitchen equipment, • Understand portion size and prepare plates according to recipe specifications, • Maintain clean and sanitary work station, • Attend regular meetings with employees and management, • collaborate with team members to improve conditions And as always, operate with the highest level of integrity and standards. Our customers are the cornerstone of our restaurant and will always be what makes us continue to be known as one of the longtime business leaders in the historic downtown Salem community. Qualifications: • 1 year of food preparation experience, • 1 year of working on a food line, • High school diploma or equivalent Why work with us? • Competitive pay, • Generous employee discount, • Flexible schedules, • Part time or Full time opportunities

Job DescriptionDescription: DSR Role and Responsibility: To call on and maintain and grow existing customers. Also, to open up new accounts throughout the year. Report to District Sales Manager. We are seeking individuals that are self-motivated, organized, and committed to a profession in a values driven-family owned business. Duties and Responsibilities: • Foodservice sales- anywhere food is consumed away from home; Restaurants, Clubs, Healthcare, Schools, Institutions, Delis and Cafés, • Open And maintain new accounts, • Make Weekly sales calls on customers and prospects. Building customer relationships, • Offer And oversee product demonstrations, with Corporate Chef and Specialists, • Utilize Consultative selling with the aid of company ads and information, • Maintain Accounts receivables in accordance with the customers agreed upon terms, • Utilize our mix of products, to meet the need of the customer, • Maintain Sales records on accounts, price quotes, menu ideas · Car Allowance · Cell Phone allowance · Salary/Commission, Salary will eventually be on a commission basis. · HealthCare Plan, along with Dental, Vision, Life Insurance and Disability Insurance · 401K with employer contribution · Profit Sharing · Paid Holidays · Paid Vacation · Inside sales support · Ongoing training Requirements: • Relevant Work experience or college degree preferred., • Excellent Communication skills., • Background In the Restaurant industry, or sales, • Self– starter, • Valid Driver's license with clean driving record., • Reside in the geographic vicinity of the territory, • Must be able to lift up to 50 lbs

Job DescriptionCompany Description About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you. Job Description Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: • Cutting, slicing and filleting different types of fish and vegetables, • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard, • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety, • Maintaining a clean work environment in order to prevent food contamination, • Reporting any problems with kitchen equipment to the manager on duty, • Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Requirements: • Minimum 6 months in the food service industry; sushi rolling experience preferred, • Ability to read, write and communicate in English, • Communicate with the customer/member to engage and understand their needs, • Valid food handler’s license, with sound knowledge of food safety regulations, • The ability to stand for long periods of time, • The ability to work under pressure with sound judgement, • Encompass the company mission and core values Additional Information Salary: $15.00-$17.50 Hourly Hana Group North America is an Equal Opportunity Employer

Job Description • Food Preparation: Prepare ingredients by chopping, slicing, and mixing according to recipes. Cook food items using various methods such as grilling, frying, and sautéing. 3 • Station Management: Set up and stock the cooking station with necessary supplies and ingredients. Ensure that the station is clean, organized, and compliant with food safety standards. 2 • Cooking and Plating: Cook menu items to order, ensuring that each dish meets the restaurant's quality standards. Plate dishes attractively for service. 2 • Collaboration: Work closely with the head chef, sous chef, and other kitchen staff to ensure timely and efficient meal service. Communicate effectively to coordinate food preparation and service. 2 • Cleaning and Maintenance: Clean and sanitize cooking surfaces, utensils, and equipment at the end of each shift. Maintain a clean and safe work environment. 2 * 5 Sources Required Skills and Qualifications • Culinary Skills: Proficiency in various cooking techniques and methods. Ability to follow recipes accurately and maintain consistency in food preparation. 2 • Attention to Detail: Strong focus on quality and presentation of dishes. Ability to multitask and manage time effectively in a fast-paced environment. 2 • Communication: Good communication skills to work effectively with team members and understand instructions from the chef. 1 • Physical Stamina: Ability to stand for long periods and perform physically demanding tasks, such as lifting heavy pots and pans. 1

Job DescriptionResponsibilites include: • Back of the house assistant to the general manager and head chef., • Management of all daily operations, • Management of staff, • Kitchen maintenance, and cost of goods.

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is seeking a self-motivated individual for the role of Assistant Director of Dining Service at Miami University in Oxford, Ohio. In this role, you will direct the day-to-day operations and financial success of a food service location on the campus. This includes adhering to contract guidelines, the Health Department’s regulations, company standards, and expectations of food quality, freshness, and presentation. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact on our food service operations. Essential Duties and Responsibilities • Works with the Chef and management team in creating nutritious and top quality food., • Implements new culinary programs in conjunction with the marketing and culinary teams., • Maintains excellent relationships with the client., • Manages, trains, and develops associates., • Performs other duties as assigned. Qualifications • 1 to 3+ years of food service management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Strong leadership and communication skills., • Financial experience and business acumen skills., • Proficient computer skills and knowledge., • Associate’s degree is preferred. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1472096 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description The Lobster Pot is currently looking to hire a full-time head chef. Looking for immediate hire! Compensation based on experience, working chef. Great hours, restaurant is closed most holiday and Monday and Tuesdays, closed at lunch. Call Reyna 216 778 9044

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 Niles, OH 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 DescriptionContinue your culinary career with the Congress Lake Club. Congress Lake is not the typical country club kitchen. Now under the professional leadership of Executive Chef, Shawn Cline, () the Club continuously exceeds the highest standards of high-end dining in the area. The Club provides its discerning membership with multiple dining options including fine dining, upscale casual, pool, and lakeside resort-style service, high-end wedding receptions and banquets, and spectacular special events. Career Opportunity: We are looking to hire a hard-working and experienced AM line cook to supervise all food preparation activities and ensure that high standards of hygiene and cleanliness are maintained. The AM line cook’s responsibilities include assisting the Executive Chef in preparing entrées, advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures. You should also be able to train line cooks and attend all mandatory meetings. To be successful as a AM line cook, you should be knowledgeable of various cooking techniques and have a passion for food. Ultimately, an exceptional lead line cook should be able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills. AM Line Cook Responsibilities: • Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats., • Preparing soups, salads, and sauces as instructed by the Executive Chef., • Plating and garnishing meal items in accordance with the instructions provided by the Executive Chef., • Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner., • Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment., • Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift., • Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination., • Assessing the quality of delivered food supplies to ensure that it meets restaurant standards., • Must always monitor inventory and report items that need to be reordered, • Responsible for maintaining a clean uniform, • High school diploma or GED., • Bachelor's or associate's degree in culinary arts is advantageous., • Proven cooking experience., • Sound knowledge of food health and safety regulations., • The ability to work as part of a team., • The ability to stand for extended periods., • The ability to work in a fast-paced environment., • Excellent communication and leadership skills. Executive Chef, Executive Sous Chef CLC Employment Benefits: • Starting hourly wages based on experience, • Health insurance with a 22.5% employee contribution for individuals and families, supplemental insurance available for life, dental, vision, and other coverages for full-time employees, • Paid time off and five days of sick pay for full-time employees, • 401k plan with a 4% match (30-days from start date), • Holiday bonus, • Complimentary meals while on duty, • Free Uniforms, • Flexible schedules, • Limited golfing privileges, • All other benefits in accordance with club policy as stated in the employee handbook

Job Description Christopher Springs Farm is hiring for a new restaurant HEAD CHEF 18-24 month contract with option to for more. bonus structure and housing available Position Summary We are seeking a highly creative, experienced, and dedicated Head Chef to lead the culinary operations of our exciting new restaurant and events space in Cadiz, Ohio. the project is led by the owners of Christopher Springs Farm. This is a unique opportunity to shape a farm to table menu, build a kitchen, start something truly community based and build something beautifully unique from the ground up. The ideal candidate will possess exceptional leadership skills, a passion for food and locally sourced products, and a proven track record of successful restaurant openings. This role begins with a 12 to 18-month contract, with a possibility of transitioning into a permanent position based on performance and mutual agreement. A bonus structure will be implemented upon successful completion on a three-phase opening plan. The preferred candidate will have knowledge in event catering, restaurant and coffee cafes. Our Mission: We began our journey with a mission to provide locally sourced naturally grown produce to a small Appalachian community close to Pittsburgh. Today we sell to chefs, at farmers markets and to local residents. We started with a revitalization of a century farm and want to grow to create an integrated business of growing and creating good food to restore the experience of gathering over a table with family, friends and coworkers and to feel good about what we eat and where we eat. Our next phase is to create a dining experience on the farm that blends simplicity with creativity for that perfect bite with farm and table literally connected Key Responsibilities Pre-Opening Phase Menu Development: Design and finalize innovative and appealing menus (breakfast, lunch, dinner, dessert, coffee shop, and event menus) that align with the restaurant's existing concept, growing audience, and budget. Work closely with the farm to understand seasonality to maximize traditional and the hydroponic farm associated with the brand. Kitchen Design & Setup: Collaborate with ownership on kitchen layout, equipment selection, and procurement to ensure optimal efficiency and functionality. Supplier Relationships: Identify, vet, and establish strong relationships with reliable food suppliers, ensuring quality ingredients, competitive pricing, and timely deliveries. Team Recruitment & Training: Recruit, interview, hire, and train a kitchen (Sous Chefs, Line Cooks, Prep Cooks, Dishwashers). Develop training programs covering culinary techniques, health and safety standards, and kitchen protocols. Inventory & Cost Control Systems: Implement inventory management systems, portion control, and waste reduction strategies to optimize food costs and profitability. Health & Safety Compliance: Ensure the kitchen meets all local, state, and federal health and safety regulations, including obtaining necessary permits and certifications. Recipe & Procedure Manuals: Develop and document detailed recipes, plating specifications, and standard operating procedures (SOPs) for all kitchen functions. Operational Phase Culinary Leadership: Oversee all kitchen operations including coffee shop and event space, ensuring consistent quality of food preparation, presentation, and taste. Team Management: Lead, motivate, and manage the kitchen team, fostering a positive and productive work environment. Conduct 6 month performance reviews with the owner. Provide development opportunities for existing staff. Food Quality & Presentation: Maintain the highest standards of food quality, freshness, and presentation, adhering to established recipes and plating guidelines. Cost Management: Continuously monitor and manage food and labor costs, adjusting purchasing and scheduling as needed to meet budgetary targets. Inventory Control: Conduct regular inventory counts, manage stock rotation, and minimize spoilage and waste. Hygiene & Safety: Enforce strict adherence to all food safety and sanitation regulations, maintaining a clean and organized kitchen at all times. Menu Innovation: Regularly review and update menus based on seasonal availability, customer feedback, culinary trends, and cost-effectiveness. Collaboration: Work closely with the Front of House team to ensure seamless service and guest satisfaction. Address customer feedback and resolve any culinary-related issues promptly. Work to promote a positive exchange between FOH and BOH Events - oversee the bookings and execution of event space Qualifications *Proven experience (minimum 2-3 years) as a Head Chef or Executive Sous Chef in a high-volume restaurant environment. *Demonstrated experience in a new restaurant opening is highly preferred. Experience in catering and event management. *Exceptional culinary skills with a strong understanding of various cooking techniques and working with local ingredients. *Proven ability to develop creative and cost-effective menus. *Strong leadership, management, and team-building skills. *Excellent knowledge of food safety, hygiene, and sanitation regulations (e.g., HACCP, ServSafe certification). *Proficiency in inventory management, cost control, purchase/ receiving procedures and budgeting. *Ability to work under pressure in a fast-paced environment and manage multiple priorities. *Strong communication and interpersonal skills. *Flexibility to work evenings, weekends, and holidays as required. Contract Details This position is offered as a 12 to 18-month fixed-term contract. Upon successful completion of the initial contract period and based on performance and the needs of the business, there will be an option to transition to a permanent employment agreement. Compensation based on experience Starting salary 50,000 for 12 months with housing signing bonus Bonus structure based upon completion of three phased contract.

Job DescriptionGreat opportunity for an experienced Chef or Line Cook in a fast paced kitchen environment. Preferably with experience in an Italian restaurant. Please send response by email with resume attached. You can also apply in person at Ezio's Italian Restaurant - 182 S. Broadway Ave, Salem, Ohio between the hours of 2-4pm throughout the week. Part time or full time available, starting immediately

Job Description The Experience Senior Living Team is comprised of dynamic professionals that are fueled by their passion to empower people as they grow older to live life to the fullest. They are creators, architects, nurses, researchers, programmers, marketers, facilitators, developers, investors, and caregivers, all focused on making a positive impact on the lives of residents, their families and team members. We are looking for a Director of Culinary Services/Executive Chef to join our amazing team! Benefits: We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years. Responsibilities: • Responsibly manages and supervises all Culinary Services team members including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a fine dining experience., • Confirm that the front of house and back of house team members work closely together to deliver a food product that exceeds the residents and/or guests’ expectations., • Assist Kitchen and Restaurant team members with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed., • Work with the Executive Director and team members to obtain high Customer Satisfaction., • Delegate tasks to all team members so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times., • Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements., • Maintain Employee Satisfaction at all times., • Interview and hire team members for the Culinary Services department., • Conduct and participate in monthly department meetings/in-services, • Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor., • Work with the team members and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets., • Ensure that all team members use and maintain equipment properly to avoid damage and costly repairs., • Maintain the appropriate inventory of kitchen supplies, small wares and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Responsible for planning, preparation and execution of Life Enrichment events, special events, banquets, and themed meals., • Work closely with the Director of Sales and community team members to market the community via culinary demos and road shows., • Ensure that the kitchen and restaurant team members understand company expectations and first impression requirements., • May perform other duties as assigned or requested. Requirements: • Five (5) or more years culinary experience in the fine dining or hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Able to build positive and strong relationships with team members, coworkers and residents., • Self-motivated and self-directed., • Focused and dedicated to providing excellent customer service., • Able to multitask., • Ability to delegate and hold team members accountable efficiently and respectfully, • Ability to work varied schedules to include weekends, evenings, and holidays.

Job Description Join Legacy Living Defiance as our Executive Chef and lead a culinary team dedicated to enhancing the dining experience for our residents. This role presents an exciting opportunity to craft nutritious and innovative menus that cater to the unique needs of seniors, allowing you to showcase your creativity and passion for food. As an Executive Chef, you will have the chance to influence the health and wellness of our community while creating memorable dining experiences. You'll work with fresh, local ingredients and have the ability to implement your ideas, making a real impact in the lives of our residents. If you are ready to inspire a love for food and foster connections through culinary excellence, we invite you to apply. Legacy Living Defiance: What drives us Legacy Living Defiance offers specialized programs of care designed to accommodate the various needs of our residents. A Servant's heart is the key to success! Creating a daily culture of serving your coworkers in an exceptional manner creates a TEAM environment that is responsive to the needs of our extended family we serve. This TEAMWORK allows us to pay attention to the details and exceed our customers' expectations. Are you excited about this Executive Chef job? The Executive Chef at Legacy Living Defiance will oversee the culinary department, ensuring that all residents receive nourishing, palatable, and well-balanced diets tailored to their daily nutritional and special dietary needs. This role is vital in adhering to laws, regulations, and accepted nutritional standards while efficiently managing department resources. You will guarantee that food preparation and service meet scheduled timelines and accommodate residents' choices by providing substitutes of similar nutritional value when needed. By conducting regular meal observations and analyzing feedback from staff and residents, you will ensure that dietary preferences and customary routines are respected while maintaining adequate nutritional parameters. Additionally, you will manage food orders, maintain an appropriate inventory of supplies, and establish an effective tracking system for inventory and secure storage areas. What you need to be successful To thrive as the Executive Chef at Legacy Living Defiance, candidates must possess a strong foundation in culinary skills and techniques, with an emphasis on preparing nutritious, appealing meals for seniors. Excellent leadership and communication abilities are essential for effectively managing a diverse culinary team and collaborating with staff to meet residents' dietary needs. Strong organizational skills are critical for overseeing inventory management, food ordering, and meal preparation timelines. A keen attention to detail will ensure that all dishes meet quality standards and comply with nutritional guidelines. Problem-solving skills are necessary to creatively accommodate residents' preferences and resolve any issues that may arise in service. Additionally, a solid understanding of food safety regulations and nutritional standards will be beneficial in maintaining compliance within the culinary department. Overall, a passion for enhancing the dining experience for seniors will drive success in this vital role. Connect with our team today! If you believe that this position matches your requirements, we invite you to apply. Best of luck!

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Duties The General Manager is responsible and accountable for all restaurant activities at all times. The General Manager ensures all restaurant management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. In addition, they: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Abide and enforce to the rules and direction given by the General Manager Job expectations The General Manager is expected to create, execute and follow up on the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure and/or opening activities are completed, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Ensure that they and all the team abide by company policies and directives, • Support the goals, decisions, and directives of the immediate supervisor and is not insubordinate Requirements • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights and holidays whenever necessary Skills & Abilities • Ability to delegate tasks, • Excellent time management, organizational and planning skills, • Strong people/guest service skills, • Strong attention to detail and ability to multitask, • Confident, proactive and willing to take on challenges, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Training & development Be a part of the Beginning of Something Big! Are you eager to make a difference in the health and nutrition of young children? As the Food Service Teacher at Primrose School of Wadsworth, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. At Primrose School of Wadsworth, youll find: • A supportive and caring team that is committed to health and safety, • A joyful and welcoming work environment, • Warm and caring culture that promotes a work-life balance, • Opportunities to give back to your local community through charity events, • No Nights or Weekends, • Scheduled day shift, • No HolidaysNurture a childs first five years by:, • Encouraging healthy eating habits through delicious and nutritious foods, • Maintaining a keen awareness of children who have allergies and food restrictions, • Following the daily menu prepared in collaboration with or by the Director, • Assisting with ordering food and calculating the amount neededQualifications, • Proven experience in food preparation and kitchen management, • Strong skills in inventory management and control, • Ability to manage food service and catering operations, • Experience in supervising and leading kitchen teams, • Knowledge of dietary requirements and food productionPrimrose School of Wadsworth is where education meets inspiration. If youre looking for more than a daycare and you're passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us. Salary Range: Shift Schedule: Ready to Make a Difference? If you're excited to embark on an exciting adventure of bringing nutrition to little learners, we want to hear from you! **MANAGER LEVEL SERVSAFE REQUIRED

Job DescriptionDescription of the role: Assist the Chef in leading kitchen operations at Burr Oak Lodge and Conference Center in Glouster, OH. Responsibilities: • Manage line and prep production to company standards., • Maintain a clean and efficient kitchen through proper food ordering, receiving, and storage., • Train and coach kitchen staff effectively.Requirements:, • High School Diploma or GED required., • 2 years of full-service restaurant kitchen experience as a line cook preferre., • State-specific licenses or certificates, as needed. About the Company: Burr Oak Lodge and Conference Center is committed to maintaining a positive work environment and providing opportunities for growth and development.

Job Description A Culinary Director at Sagora Senior Living is a creative individual who has a passion for the art of culinary services. They will have an immaculate sense of detail in meal presentation and menu planning all while ensuring the highest quality in taste and customer service so that resident’s expectations are being exceeded daily. Join our team at one of our senior living communities offering independent living, assisted living, or memory care, where we put Residents First while being team-focused and quality-centered. We put Residents First, and our team members matter! At Sagora, we invest in and empower our team members to move upward within the company and in their careers. Based on team member surveys, we are certified as a Great Place to Work! Apply now to join our dedicated team that cares, just like you! Our Core Values are Commitment, Empowerment, Communication, Excellence, and Teamwork! Did you know that our name Sagora comes from the combination of two words – Sage, which means wisdom or wise person, and Agora, which means a gathering place. Our communities are a gathering place of wisdom! Benefits: • Company-paid telemedicine service for all full-time benefit-eligible team members, • On-Demand Pay – request a pay advance!, • Discount and rewards program – use for electronics, food, car buying, travel, fitness, and more!, • Health/ Dental/ Vision/ Disability/ Life Insurance, • Flex Spending Account, • Dependent Care Flex Plan, • Health Savings Account, • 401(k) Retirement Savings Plan with company matching!, • Paid time off and Holiday pay, • Team Member Assistance Program – counseling services at the other end of the phone!, • Discounted Meal Tickets, • Referral Bonus Program – earn money for referring your friends!, • Tuition Assistance (for programs directly related to team member's position) Community Name: Elison Assisted Living and Memory Care of Marietta Address: 150 Browns Rd., Marietta, OH 45750 Phone number: 740-373-9600 Status (FT/PT/PRN): FT What does a Culinary Director at Sagora do? • Supervises the culinary department, menu planning, supplies, overall food production, meal presentation, table service, budgeting, and safety in the kitchen, • Hire, train, and supervise all Culinary associates while promoting retention and development, • Provide knowledgeable oversight for all food production, including menu-planning, purchasing, cost control, and inventory, • Assure the safety of the food in the community through compliance with all applicable company, local, state, and federal sanitation and food handling procedures and regulations, • Cook à la carte items, • Monitor and adhere to food and beverage budget, • Maintain cleanliness and sanitation of equipment, food storage, and work areas, • Deep clean kitchen on a monthly basis, • Able to prepare food according to recipes, • Plate and present beautiful food to be served and enjoyed, • Ensure high quality in taste and appearance and ensure food is served in an appropriate style while remaining in alignment with budget and safety guidelines, • Create and maintain a high level of service and hospitality in a team-oriented setting, • Assure departmental compliance with preparation and maintenance of required records, reports, and paperwork regarding Culinary operations, • Promote and contribute to the community's positive reputation and perception of the Culinary department, including management and associates, • 2 years of experience as an Executive Chef in a commercial kitchen, • Associate's Degree in Hospitality Management or related area preferred but not required., • Current Food Safety Manager's permit or equivalent as regulated by state and local authorities, • Must be able to use math to compute recipes and costing, • Skills in preparing specialized dishes for specific diets, • Must be organized and be able to multi-task in a fast-paced environment, • Availability to work some evenings and weekends as needed for events and holiday staffing needs, • Must possess or be willing to acquire a valid driver's license to drive on company time as needed

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Pay: $18-$20 per hour We are looking for high skilled chefs/cooks for an Italian Restaurant located in Brook Park expected to open by end of year 2025. You may also come apply in person at: 13450 Snow Rd Brook Park, OH 44142 *Ask for Adam Radogna

Job Description Location: Salary: $80,000 - $85,000 Other Forms of Compensation: Full Benefits, 401K, and PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are pleased to continue our culinary growth at Maimi University in Oxford, Ohio. Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities • Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards., • Complete and apply daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Enforce federal, state, and local health and sanitation regulations and department procedures., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and supervise actual financial results., • Foster strong client relationships to align our programs with their objectives, driving happiness and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications • A.S. degree or equivalent experience., • Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1462615 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job DescriptionJob Summary: Responsible for food preparation and general kitchen sanitation. Must have basic knowledge of kitchen equipment including knife handling. Responsible for maintaining a clean cooking and working area. Must maintain a neat professional appearance and manner. Job Duties: • Responsible for prep work of main kitchen and banquet kitchens. Including a.m. line and special functions, • Responsible for plating salads and desserts, • Responsible for preparing and plating items from the hotline, • Responsible for the cleanliness of the work area, • Must monitor inventory at all times and report items that need to be reordered, • Responsible for receiving incoming food orders and rotating stock, • Responsible for maintaining a clean uniform Executive Chef, and Executive Sous Chef Benefits: • Starting hourly wages $17.00 - $20.00 based on experience, • Health insurance with a 22.5% employee contribution for individuals and families, supplemental insurance available for life, dental, vision, and other coverages for full-time employees, • Paid time off and five days of sick pay for full-time employees, • 401k plan with a 4% match (30-day from start date), • Holiday bonus, • Complimentary meals while on duty, • Free Uniforms, • Flexible schedules, • Limited golfing privileges, • All other benefits in accordance with club policy as stated in the employee handbook

Job Description Hidden Valley Orchards is seeking enthusiastic and hardworking Food Service/Kitchen Associates to join our team. In this role, you'll support kitchen operations and provide friendly, efficient service to guests enjoying our farm's unique atmosphere. Whether you're helping prepare food, plating dishes, or supporting our events, your dedication to quality and guest satisfaction will play a key role in creating memorable experiences at the orchard. If you're passionate about food, enjoy working in a fast-paced environment, and thrive in a team setting, we’d love to meet you! Requirements Responsibilities: • Assist in the preparation, plating, and serving of food items in accordance with orchard standards., • Help Chef prepare meals, donuts, ice cream, and farm-favorite menu., • Support kitchen cleanliness and organization by maintaining prep areas, equipment, and utensils., • Ensure food is stored and handled safely, following all health and safety regulations., • Provide excellent customer service by interacting with guests at service counters or during events., • Restock supplies and ingredients as needed throughout the shift., • Assist with setup, service, and cleanup for on-site private events or seasonal activities., • Prior experience in food service, kitchen work, or hospitality is preferred but not required., • Basic knowledge of food safety and sanitation practices., • Ability to multitask in a high-energy environment., • Strong interpersonal and teamwork skills., • Ability to handle multiple tasks efficiently and manage time effectively., • Competitive hourly pay based on experience., • Flexible seasonal hours with opportunities during fall and select spring/summer events., • Fun, supportive work environment on a beautiful farm setting., • Opportunities to learn and grow in a dynamic hospitality setting.

Job Description COOK - Cedar Point Sports Center Sports Facilities Management, LLC LOCATION: Sandusky, OH DEPARTMENT: OPERATIONS REPORTS TO: FOOD & BEVERAGE MANAGER STATUS: PART-TIME ABOUT THE COMPANY Cedar Point Sports Center is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Sandusky, OH. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Cedar Point Sports Center is a member of The Sports Facilities Companies (SFC) and is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY The Cook will assist the chef and kitchen staff with the daily upkeep of the facility's kitchen. PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING: • Assist chef with food preparation, • Serves food in proper pre-determined portion sizes and at the correct temperature, • Maintains appearance of all equipment and serving counters, • Maintains inventory in stock room, • Cleans kitchen area before and after business hours, • Scrub, sanitizes, and stores pots and pans, utensils, and dishes, • Understand and follow both oral and written instructions, • Work independently with minimal supervision, • Effective time management skills, • Prior experience in the food industry preferred, • Must be able to work weekends, • Must be able to lift up to 40 lbs., • Able to tolerate extremely cold temperatures and extremely hot temperatures, • Significant standing, walking, lifting, carrying, pushing, and/or pulling, • The job is performed under significant temperature variations, a generally hazard free environment, and in a clean atmosphere Job Posted by ApplicantPro

Job Description We are seeking a Cook Chef to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job Description The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends. Summary The Team Member is responsible and accountable for performing specific tasks and duties assigned within the restaurant including guest service, food prep, restaurant cleanliness and teamwork. Duties The Team Member will maintain a fast speed of service, resolve questions and concerns of guests, and follow all safety and security procedures. In addition, they: • Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions, • Work together with their co-workers to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements, • Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc., • Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the uniform policy, • Abide to the rules and direction given by the restaurant management team Job expectations The Team Member will work productively in a fast-paced environment in which they will be interacting with guests, work closely with other Team Members to complete tasks, and conduct other duties assigned by the restaurant management team. In addition, they: • Ensure that they abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contributes to the restaurant’s success by accomplishing the expected work during each shift consistently, • Communicate effectively with team members and management to resolve any interpersonal issues as needed Requirements • Current student or high school diploma/GED preferred, • Must be at least 16 years old, • Flexibility to work nights, weekends, and holidays, • Ability to stand for long periods of time and work in a fast-paced environment, • Positive attitude while conducting any and all duties, • Commitment to guest satisfaction, • Effective communicator with co-workers and the restaurant management team Transportation & accessibility • Must have reliable transportation to work, • Must have telephone or other reliable method of communicating with supervisor and co-workers Hours • Must be able and willing to work flexible hours including opening and closing shifts, • This includes working weekends/nights & holidays whenever necessary Skills & Abilities • Excellent time management skills, • Strong people/guest service skills, • Ability to look at the restaurant operations from a guest’s point of view, • Ability to take initiative and solve problems, • Able to stand for long periods of time, • Able to bend and stoop, • Able to work around heat, • Able to work around others in close quarters, • Able to lift 50-75 lbs. comfortably

Job Description Food Service Crew Member Key Benefits: * Competitive Salary: Starting at $20.19 per hour . * Comprehensive, Low Cost Insurance: Health, prescription, dental, and vision coverage * Retirement Plans: Participation in the Ohio Public Employees Retirement System (OPERS) with employee contributions at 10% and employer contributions at 12% * Paid Time Off: Sick leave accrual, vacation accrual, comp time, and 12 paid holidays annually * Uniforms: Provided by employer Qualifications: * Must be at least 18 years old. * U.S. citizen or lawfully authorized to work in the U.S. * Valid driver's license. * High school diploma or GED equivalent. * No felony convictions, including expunged records. * Must be insurable under Wood County’s insurance carrier. * No OMVI, DUS, or reckless operation arrests within the last 3 years. * No misdemeanor drug convictions within the last 5 years; no felony drug convictions. * Ability to read and speak English; vision correctable to 20/20. OBJECTIVE OF POSITION: Person must be willing to take on the task on instructing and supervising inmate workers; Prepare well balanced and nutritious meals for inmates and staff of the Wood County Jail and outside facilities with the assistance of inmate workers according to the standard operating procedures mandated by law and according to the menus prepared and approved by a registered dietician. Maintain a sanitary environment with the help of inmate workers under the crew member’s supervision. FUNDAMENTAL JOB DUTIES AND RESPONSIBILITIES: Essential Functions: • Supervision, instruction and discipline of inmate workers., • Must be able to modify recipes to adapt to the food service operation., • Prepare inmate food for inmates and staff. Prepare inmate trays to go to the inmate population according to the counts in the housing units and the booking area and according to counts received from outside facilities. Shall prepare staff trays and chef salads according to the meal tickets submitted., • Maintains a sanitary food service area with the assistance of inmate workers under the crew member supervision., • Follows standard operating procedures of the food service area., • Checks in food supplier and government commodity orders and signs invoices., • Rotates stock and places food orders in correct storage areas with the assistance of inmate workers., • Instructs inmates in proper sanitation of dishes and food service equipment., • Prepares special meals for special diets as required according to the diet menu plan prepared by the registered dietician., • Informs food service coordinator of problems involved with the kitchen operation. Additional Functions: Standing, feeling, talking, hearing, far and near vision, low to medium levels of lifting and carrying (10-50 lb.), high levels of writing, manual dexterity and hand-eye coordination are required. Walking, bending/twisting, reaching, low to medium levels of carrying and pushing/pulling (10-50 lb.) are required. Crouching, stooping, kneeling, using legs and feet, and balancing are required. EQUIPMENT USED: Basic office equipment (calculator), technical equipment (measuring devices), hand tools (wrenches, screwdrivers, pliers, brooms, mops, mop buckets, etc.), and food preparation equipment (meat slicer mixers/mixing bowls and attachments, grill, fryers, steam-jacket kettle, braising pan, convection and conventional ovens, steamer, hot and cold serving tables, etc.). WORKING CONDITIONS: Working inside in confined area, vibrations and the risk of physical attack or injury is present. Work in excess of 40 hours per week may be required. Wet conditions and exposure to hazards (burns, slips, falls, chemicals, etc.) is present. Exposure to extreme cold temperatures, temperature changes (hot and cold), and humid conditions are present. Exposure to loud distracting noises (alarms, timers, etc.) is present. MINIMUM QUALIFICATIONS: High School diploma or G.E.D. is required. Person must be able to complete the Food Serve Safe Food Course upon employment. The ability to understand and follow directions is required. Must have the ability to read, write, add, subtract, multiply and divide, and the ability to work independently and in cooperation with other staff. Vocational or business skills such as using measuring instruments are required. Knowledge of a related vocational field (such as cooking) and experience in quantity food production is preferred. Wood County reserves the right to consider candidates whose education and work experience provides comparable knowledge, skills and abilities. Wood County is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the County will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Powered by JazzHR GXthnyYCNg

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to immediatley hire to fill the role of Full-time Sous Chef at Gilmour Academy in Gates Mills, OH. This is a great opportunity to grow your career while working at a prestigious private school. This position mostly works Monday - Friday dayshift. There are occasions that you will work some weekends and evenings. This position follows the school schedule, with holidays off. This is school kitchen that functions all year round. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Prepare meals and food to meet specifications in a timely manner, • Properly measure kitchen ingredients and food portions, • Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements, • Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Manage the kitchen inventory and ensure supplies are fresh and of high quality, • Ensure proper food temperatures when cooking and proper storage afterward, • Keep the workstation and kitchen equipment clean, organized and sanitized, • Culinary degree preferred, • Two or more years of experience in a culinary lead role, • Experience in a high volume catering environment preferred, • Ability to build relationships by actively listening and responding to the client’s needs, • Adaptable to changing business conditions AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. The wage for this position is $25.50/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food, • Assist in preparation of budget estimates and justifications for the food service program, • Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation, • Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary, • Interview, select, manage and develop hourly team members, • Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies, • A formal culinary degree is preferred, • 3 or more years of food service chef/management experience, • Prior experience leading, motivating and developing teams, • Proven ability in meeting and maintaining budget goals, • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job DescriptionNEW WAGES!This is primarily a Monday - Friday position. Overview Otterbein is seeking a Traveling Sous Chef! This is an exciting position with the responsibilities of working with our communities Executive Directors and Executive Chefs. You will assist in the supervision, preparation, and cooking of various food items. Otterbein is Senior Living Organization with 9 CCRC communities in Ohio/Indiana with full-service kitchens and dining rooms. At Otterbein, you're more than an employee, you're a Partner in Caring. Together, we work side by side toward a shared goal: delivering person-centered care that respects every resident and the choices they make. Whether in our vibrant communities, our welcoming small house neighborhoods, Home Health, Hospice or Home Office, we provide the highest level of compassionate, quality care. Join our team of Partners who are talented, kind, wise, funny, spirited, generous, endearing, and truly one-of-a-kind. Responsibilities • Excellent customer service is a must!!, • Helps oversees the activities of the kitchen staff and monitors all food production and presentation., • Trains and assists staff in proper procedures and policies., • Recipe development., • Strong leadership skills., • A wide degree of creativity and latitude is expected., • Ordering and inventory. Licensure: ServSafe certification. Experience: 2 to 5 year's cooking experience in LTC or similar setting preferred BENEFITS* Health & Wellness • Medical Insurance with free virtual doctor visits, • Vision & Dental Insurance, • Pet Insurance, • Life Insurance, • 401(k) Retirement Savings Plan with company match, • Paid Time Off (PTO) that accrues immediately from day one, • Paid Holidays for a healthy work-life balance, • Access to DailyPay, enabling you to access up to 100% of your earned wages on a daily basis, • Tuition Reimbursement up to $5,250 per year for ANY field of study, • Tuition Discounts through exclusive partnerships with the University of Cincinnati, University of Toledo, and Hondros College, • Employee-Sponsored Crisis Fund available for those facing unforeseen challenges, • University Partnerships with University of Cincinnati, University of Toledo, and Hondros College for exclusive tuition discounts, • Multiple Partner Discounts available for various products and services through Access Perks Apply today and begin a meaningful career as a Traveling Sous Chef at Otterbein!