Trabajos chef en Ohio - Page 8

Job DescriptionCompany Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Come be part of an exciting team at Forefront Culinary & Support Services and elevate the experience for those you serve! We have a new opportunity for a Culinary Production Manager in Fostoria, OH. You will be part of an amazing community where your culinary/production/ordering skills will be valued! Most of all, you will be valued! Summary/Objective: The Culinary Production Manager prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Culinary Director. The Culinary Production Manager will be expected to lead the culinary team on sight, and provide training, and leadership. The Culinary Production Manager will maintain high standards of cleanliness and culinary excellence. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. ● Coordinate food preparation and meal service. ● Plan and initiate cooking schedule for food preparation to meet meal schedule. ● Prepare, season, cook and serve for assigned meals; ensure appropriate portioned servings according to portion control standards. ● Prepare nutritional snacks for residents as directed by the Dietary Manager and Executive Chef. ● Creatively collaborate with Director on special events and menus ● Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. ● In the absence of the Director of Culinary, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. ● Determine the amount and type of food and supplies as required for daily menus. ● Notify the Director of food, supplies or equipment needs, Report equipment breakdowns, and unsafe conditions ● Supervise dietary staff in the absence of Director ● Clean equipment and work areas as assigned by the Director ● Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures. ● Attend and present in-service educational programs. ● Follow defined safety codes while performing all duties. ● Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. ● Perform other department duties assigned by the Culinary Director Qualifications Experience: • Culinary Experience:2 years (Preferred), • Cooking: 2 years (Required), • Food production: 2 years (Preferred), • Management: 1 year (required) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job Description Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? • Industry-Leading Compensation Package, • Up to 25% of the base salary in performance-based bonuses, • $16K annually in monthly kicker bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • 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) As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities • Culinary Leadership & Execution, • Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation, • Execute all line positions when needed and support the kitchen team during peak hours, • Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials, • Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency, • Expedite orders efficiently while maintaining smooth kitchen workflow, • Team Leadership & Development, • Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork, • Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching, • Create and oversee weekly employee schedules, ensuring optimal staffing levels, • Hold monthly kitchen meetings to address team goals, performance, and feedback, • Operational & Financial Management, • Manage food costs, payroll, and inventory, ensuring profitability without compromising quality, • Work closely with the purchasing team to ensure the availability of top-quality ingredients, • Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines, • Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies, • Guest Engagement & Brand Representation, • Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience, • Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers, • 5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment, • Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting, • Expertise in kitchen operations, food cost management, and financial accountability, • Strong culinary creativity and menu development skills, • Exceptional leadership, problem-solving, and communication abilities, • Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary, • SERV Safe certification and comprehensive food safety knowledge This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef at Mount Saint Joseph University in Cincinnati, OH. This is a Full-Time position. 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: • Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures, • Hire, orientate and train team members to ensure that the highest standards of quality are met, • Create and manage production team member schedules, • Order food, kitchen supplies and equipment in accordance with company vendor policies, • Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Establish controls to minimize food and supply waste and theft, • Project annual food and labor costs and monitor actual financial results, • Plan and supervise special events, • Executive Chef experience managing a busy kitchen, • Culinary certification preferred, • Experience ordering and monitoring supplies, • Creativity and passion to help our team produce innovative dishes, • Excellent verbal & written communication skills, • A passion towards safety and sanitation, • Ability to create a talented staff to provide consistency in all food and service functions, • Professional appearance, • 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 DescriptionSal's Gelato 1821 Merriman Rd, Akron, OH Sal’s Gelato is looking for a passionate and talented Head Gelato Chef to lead our kitchen and elevate our handcrafted gelato program. This is a unique opportunity for a skilled culinary professional who loves creativity, consistency, and quality. We make everything from scratch! About the Role This is a full-time leadership position responsible for overseeing gelato production, recipe development, and supporting team operations. Business is busiest spring through fall, with a slower winter season. Responsibilities • Create and develop new gelato recipes, • Produce existing gelato recipes with consistency and excellence, • Perform some baking (mostly inclusions), • Maintaining the highest standards of cleanliness and organization, • Manage and lead a kitchen staff who will report directly to you, • Ensure food safety and quality standards are met at all timesWhat We’re Looking For, • Formal kitchen experience (professional culinary background required), • Dessert, pastry, or baking experience strongly preferred, • Creative mindset with attention to detail, • Strong leadership and communication skills, • Reliable, organized, and takes pride in their craftWhat We Offer, • Competitive pay based on experience, • Creative freedom with recipe development, • Training in our gelato methods and systems, • Opportunity to lead and grow with an expanding brand, • A positive, supportive work environment By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description 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 Assistant Manager supports the Assistant General Manager & General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. Duties The Assistant Manager ensures that Shift Leaders and Team Members are performing their job responsibilities and meeting expectations in all areas of their job. 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 attendance, tardiness and time off, • Assign duties to specific employees based on role and skills, • 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, • Train, schedule and manage employees in daily tasks, • Balance cash drawers and prepare cash deposits as assigned by the restaurant management team, • Assist the Assistant General Manager & General Manager as directed, • Abide and enforce to the rules and direction given by the restaurant management team Job expectations The Assistant Manager is expected to be consistent with and supportive of the restaurant’s business plan. In addition, they: • Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Supervise and perform closing and/or opening activities as directed by the restaurant management team, • 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 Shift Leaders & Team Members abide by company policies and directives, • Support the goals, decisions, and directives of the restaurant management team and is not insubordinate, • Contribute to the restaurant’s success by accomplishing the expected work during each shift consistently Requirements • 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, 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, • 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