Trabajos chef en Pennsylvania

Job Title: Production Sous Chef - Airline Catering Job Location: Philadelphia-USA-19153 Work Location Type: On-Site Salary Range: $59,796.82 - 72,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. This culinary leader is responsible for the preparation of high quality airline meals in accordance with company standards, menu specifications and production schedules. He/she is also responsible for overseeing kitchen helpers in the preparation of meals, while meeting required safety, hygiene and quality standards. Food Production • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc., • Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc., • Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle), • Conducts, coordinates and supervises inventories, • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan, • Participates in the development of food products and menus as needed for menu presentations, • Must be aware of content in catering manuals; conducts updates when necessary, • Executes countermeasures in the production in case of customer complaints, • Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to, • Maintains and monitors quality, conducts quality control checks according to HACCP regulations, • Conducts quality checks of goods received, • Ensure that the area of responsibility is properly organized, staffed and directed, • Guide, motivate and develop the subordinate employees within the Human Resources Policy, • Make the company's values and management principles live in the department(s), • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations, • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing, • Three to five years of experience in commercial cooking or Apprenticeship or Certification from culinary school required, • Knowledge of food and hygiene regulations (HACCP), • Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste), • Good communication and organizational skills, • Service orientation, • Leadership skills, • Good knowledge of Microsoft Office and Windows-based computer applications LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

As a chef on our Restaurant team, you’ll play a dual role — part kitchen genius, part artist. A day in the life… • Complete a comprehensive Manager in Training program that covers all the ins and outs of running a successful kitchen, • Lead the kitchen crew in scratch cooking our tried and true recipes, while also preparing weekly specials, • Train, motivate and develop the kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability and compliance with company procedures, • Make sure the kitchen sparkles and is always ready to pass the white glove test You own this if you have… • Been there and done that for 2+ years in full service, upscale restaurant management, • Passion and knowledge about quality food and exceptional customer service, • Solid written and verbal communications skills, as well as basic accounting skills, • Thrived in a fast-paced environment and embraced working a flexible schedule, • A food handler’s card where required by local and state regulations We’ve got you covered… Our employees are our most important asset and that’s reflected in our benefits. Nordstrom is proud to offer a variety of benefits to support employees and their families, including: * Medical/Vision, Dental, Retirement and Paid Time Away * Life Insurance and Disability * Merchandise Discount and EAP Resources A few more important points... The job posting highlights the most critical responsibilities and requirements of the job. It’s not all-inclusive. There may be additional duties, responsibilities and qualifications for this job. For Los Angeles or San Francisco applicants: Nordstrom is required to inform you that we conduct background checks after conditional offer and consider qualified applicants with criminal histories in a manner consistent with legal requirements per Los Angeles, Cal. Muni. Code 189.04 and the San Francisco Fair Chance Ordinance. For additional state and location specific notices, please refer to the Legal Notices document within the FAQ section of the Nordstrom Careers site. Applicants with disabilities who require assistance or accommodation should contact the nearest Nordstrom location, which can be identified at . Please be mindful that there may be legal notices and requirements related to this job posting that are specific to your state. Review the Career Site FAQ’s for relevant information and guidelines. © 2022 Nordstrom, Inc Current Nordstrom employees: To apply, log into Workday, click the Careers button and then click Find Jobs. Nordstrom keeps job postings open for at least one day after the posting date. Pay Range Details The pay range(s) below has been provided in compliance with state specific laws. Pay ranges may be different for other locations. Pay offers are dependent on the location, as well as job-related knowledge, skills, and experience. $37,500.00 - $60,000.00 Annual This position may be eligible for performance-based incentives/bonuses. Benefits include 401k, medical/vision/dental/life/disability insurance options, PTO accruals, Holidays, and more. Eligibility requirements may apply based on location, job level, classification, and length of employment. Learn more in the Nordstrom Benefits Overview by copying and pasting the following URL into your browser: Youtube Link:

The Executive Chef leads all culinary operations across the stadium, overseeing high?volume concessions, premium clubs and suites, catering, and special events. This role demands an exceptional organizational discipline, strong financial and food?cost acumen, and the ability to build menus that elevate both fan favorites and premium dining experiences. The Executive Chef ensures consistent execution, operational efficiency, and a culture of excellence across a large, diverse culinary team. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future.Click ___ to learn more. Culinary Leadership & Menu Development • Develop innovative, scalable menus for concessions, premium clubs, suites, and special events that reflect stadium identity and fan expectations., • Balance creativity with operational practicality, ensuring menus can be executed at volume without compromising quality., • Lead tasting panels, vendor evaluations, and seasonal menu refreshes., • Oversee all kitchen operations across the ballpark, ensuring consistency, speed, and quality during peak service., • Build and enforce systems for prep, production, sanitation, and food safety across all outlets., • Implement disciplined kitchen organization, including labeling, storage, batch cooking, and event?day execution plans., • Own food cost performance, including recipe costing, yield management, waste tracking, and vendor negotiations., • Analyze sales data and adjust menus, pricing, and purchasing strategies to meet financial targets., • Forecast product needs for games, concerts, and special events with accuracy., • Recruit, train, and mentor a large culinary team, including chefs, supervisors, cooks, and utility staff., • Foster a culture of accountability, teamwork, and continuous improvement., • Lead pre?event meetings, post?event debriefs, and ongoing coaching to drive performance., • Oversee culinary operations for all home games, concerts, and special events, ensuring flawless execution., • Coordinate with premium services, catering, and concessions leadership to align timing, quality, and service standards. Core Competencies • High?volume expertise?comfortable managing thousands of covers across multiple outlets simultaneously., • Menu development mastery?creative, trend?aware, and operationally savvy., • Financial acumen?deep understanding of food cost, labor cost, inventory, and P&L drivers., • Organizational discipline?systems thinker with strong follow?through and attention to detail., • Grinder mentality?persistent, resilient, and energized by big days and big challenges., • Hands?on operator who leads by example., • Strong communicator who collaborates well with cross?functional partners., • Passion for hospitality and elevating the fan experience., • 5?10+ years of progressive culinary leadership, ideally in stadiums, arenas, hotels, resorts, or large?scale catering., • Proven success managing high?volume, multi?outlet operations., • Culinary degree preferred but not required with equivalent experience., • ServSafe or equivalent certification. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Camac Street Campus and chef-led kitchens in the heart of Philadelphia's historic Gayborhood.

Sous Chef Job Reference Number: 37227 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Independent-School-Dining Location: Hamburg, Pennsylvania (US-PA) We are looking to add an experienced, motivated Unit Chef to our team. As a floating chef, you will have the opportunity to supervise and participate in the preparation of meals for various locations as assigned. • Planning, organizing, and supervising culinary operations of retail and catering services., • Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations., • Conferring with district managers or other departments regarding daily aspects of dining service., • Directing and coordinating the work of kitchen staff., • Certification by a recognized culinary institution or an equivalent combination of education and experience., • Ability to travel up to 75% of the time., • At least three years’ experience in culinary management., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees) Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school’s unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students’ growth and success. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

A premier senior living community in Erie, PA, is seeking a dynamic, hospitality-driven Director of Dining Services to lead its culinary operations. This award-winning CCRC campus is recognized for excellence in wellness and independent living, offering a vibrant environment where residents enjoy gardens, walking trails, and high-end amenities. For a leader looking to make a meaningful impact, this role provides the opportunity to oversee diverse dining programs—from fine dining to specialized healthcare nutrition—within a neighborly community that feels like family. Erie offers an exceptional quality of life with a low cost of living and incredible natural beauty. The community is just minutes from the stunning beaches and hiking trails of Presque Isle State Park, as well as a thriving downtown scene featuring local wineries, museums, and a diverse culinary landscape. It is an ideal region for those who appreciate outdoor recreation and a close-knit, community-oriented atmosphere. Position Responsibilities • Operational Leadership: Oversee day-to-day operations for all dining service programs, ensuring exceptional food quality, safety, and hospitality standards, • Team Development: Lead, mentor, and schedule a diverse team of managers, culinary professionals, and service staff to ensure seamless execution and labor budget compliance., • Financial Management: Maintain full P&L responsibility, including developing budgets for food, labor, and supplies while ensuring purchasing compliance., • Culinary Excellence: Partner with the Executive Chef to deliver nutritious, high-quality meals and therapeutic diets, while driving resident satisfaction through variety and choice., • Compliance & Safety: Serve as the primary representative for health inspections and ensure strict adherence to all food safety, sanitation, and regulatory requirements. Position Requirements • Minimum of 3+ years of experience in contract food service management., • Minimum 1+ year of experience at a CCRC or Life Plan Community providing continuum of care services, • Current ServSafe certification or the ability to obtain required local food safety certifications., • Proven ability to manage budgets, financial performance, and complex P&L statements., • Excellent interpersonal skills with a professional leadership style capable of navigating a fast-paced environment. Compensation Package Details • Annual Salary: $80,000 – $90,000, • Incentives: Up to 10% annual Performance-based bonus, • Health Benefits: Comprehensive medical, dental, and vision insurance plans., • Financial Security: 401(k) retirement plan with company savings incentives and life/accident insurance., • Education: Tuition reimbursement programs for salaried professionals (up to $5,250 annually)., • Well-being: Paid time off, parental leave, and access to an Employee Assistance Program (EAP). If you are a visionary culinary and F&B leader dedicated to service excellence, please apply to explore this leadership opportunity. Only qualified candidates will be contacted

Company Description Black Bass Hotel is a hospitality company located in the charming town of Lumberville, Pennsylvania, offering an exceptional dining and lodging experience. Known for its rich history and picturesque setting on the Delaware River, the hotel attracts guests seeking elegance and high-quality service. Our team is committed to maintaining the highest standards in culinary excellence and personalized guest experiences. Black Bass Hotel proudly serves as a unique destination for both locals and visitors. Role Description This is a full-time, on-site role for a Sous Chef, located in Lumberville, PA. The Sous Chef will assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating, ensuring the highest culinary standards. Responsibilities include supervising kitchen staff, managing inventory, maintaining cleanliness, and ensuring food safety compliance. The Sous Chef will also collaborate on menu development, contribute to staff training, and ensure the efficiency of kitchen operations to support an exceptional dining experience. Qualifications • Strong culinary skills, including food preparation, cooking techniques, and plating, • Experience in kitchen operations, staff supervision, and inventory management, • Knowledge of food safety regulations and kitchen hygiene best practices, • Creativity and collaboration experience for menu development, • Proficiency in time management and multitasking under pressure, • Dedication to quality, attention to detail, and presentation standards, • Experience in a hospitality or fine dining environment preferred, • Culinary training or certification is a plus but not required

EXECUTIVE CHEF – LUXURY OFF PREMISE CATERING We are seeking an accomplished Executive Chef to lead the culinary vision and kitchen operations for a premier, high-end catering company. This role is ideal for a creative, strategic leader with off premise catering experience who thrives in a collaborative, fast-paced, luxury environment. WHAT YOU’LL DO: • As Executive Chef, you will oversee the commissary, culinary operations, and serve as a key member of the executive leadership team, • Conceptualize, develop, and execute refined, on-trend menus for a luxury clientele, • Ensure consistent production of exceptional, beautifully presented food across all events, • Oversee event execution from planning through service, ensuring flawless delivery, • Collaborate closely with the sales team and clients to align culinary vision with event goals, • Recruit, train, and mentor culinary staff, fostering a culture of excellence, accountability, and growth, • Manage and control food and labor costs, maintaining established budgets, • A minimum of five years of experience as an Executive Chef in an off premise catering operation, • Proven expertise in menu development, large-scale event execution, and luxury presentation, • Strong leadership background with a track record of developing successful culinary teams, • Financial acumen with experience managing food and labor budgets, • Opportunity to shape the culinary direction of a luxury catering brand, • Collaborative executive team and supportive company culture, • Creative freedom paired with operational excellence, • A platform to innovate, lead, and elevate the guest experience

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Provide direct and general supervision to culinary team in multiple outlets on assigned shift to ensure quality food preparation and guest satisfaction while supporting the company’s vision, mission, and values. The Restaurant Chef must have the ability to effectively interact and communicate with guests and team members. The Restaurant Chef must also act as a leader in the development and motivation of the culinary staff while creating an environment that encourages ownership and accountability. Essential Functions (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Financial/Operations • Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company’s standards., • Oversight of staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline, and team member actions., • Understand department objectives, standards, guidelines, and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc., • Responsible for food orders, weekly invoices, inventory, yields and variances; Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements., • Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Executive Chef to correct any problems., • Assist General Manager and Assistant General Manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines., • Collaborate with Assistant General Manager, General Manager, and Executive Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas., • Work collaboratively with Executive Chef to develop recipes, ensuring quality and proper execution. Guest Service • Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication., • Assist with Culinary and Food Server pre-shifts to ensure communication of specials and dishes are excellently presented to our guests. Human Resources • Ensure team member engagement is maintained at a high level., • Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders., • Provide ongoing direct and honest feedback to team members regarding individual performance., • Establishes operational guidelines for the recruitment and retention of outlet team members. LEADERSHIP COMPETENCIES • The following leadership competencies are key attributes of a successful Chef De Cuisine at Valley Forge Casino and Resort:, • Know the Business – Take an active role in understanding how the business operates and continuously pursue new knowledge to inform business decisions and maintain functional expertise. Look beyond PNK to keep up-to-date on industry trends and best practices outside of the gaming and hospitality industry., • Drive Vision and Purpose – Translate organizational vision and culture into targeted team and/or individual goals that will drive performance. Take action to get results with an appropriate sense of urgency., • Champion Change – Embrace change as an opportunity rather than a roadblock and inspire others to do the same. When a decision is made, get on board and bring others along with a positive approach., • Communicate with Influence – Practice open, honest and clear communication with all team members. Tailor communication style, approach and content based on the situation and audience needs or concerns., • Be Curious – Continuously seek out new opportunities to learn and grow. Ask questions to dig deeper in order to continually improve upon outcomes., • Build Trust – Gain the respect, confidence and trust of others by following through on commitments and actively demonstrating the highest standards of honesty, integrity and authenticity. Qualifications EDUCATION AND/OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) • Completion of a culinary arts degree or accredited apprenticeship and four (4) years of progressive food preparation experience., • Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position., • Computer literacy to include Excel Spreadsheet and Word experience. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.): Possession of, and ability to obtain and maintain a valid gaming license within assigned state of employment and other jurisdictions Must successfully pass background check Must successfully pass an alcohol and drug screening Must be 21 years of age Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Executive Chef – New Restaurant Concepts Method Co. | Philadelphia, PA Method Co. is seeking an experienced and visionary Executive Chef to lead the culinary direction of upcoming restaurant concepts in Philadelphia. This is an opportunity to shape new dining experiences within a design-forward hospitality company known for thoughtful hotels, restaurants, and cultural destinations. The ideal candidate brings a strong fine dining background, a passion for ingredient-driven cuisine, and the ability to build and lead high-performing culinary teams. This role will collaborate closely with Method Co.’s leadership, design, and operations teams to create restaurants that are both culinary destinations and deeply rooted in place. About Method Co. Method Co. is a vertically integrated hospitality company focused on developing, designing, and operating boutique hotels, restaurants, and living concepts that are culturally relevant, design-driven, and operationally thoughtful. Our portfolio includes acclaimed properties such as Wm. Mulherin’s Sons, The Quoin, The Pinch, and ROOST Apartment Hotels, with continued growth in key markets across the United States. Position Overview The Executive Chef will lead the culinary development and daily operations for upcoming restaurant concepts in Philadelphia. This individual will be responsible for concept development, menu creation, kitchen leadership, and operational performance, while maintaining the highest standards of quality and hospitality. The ideal candidate combines creative culinary leadership with strong financial acumen, bringing the ability to manage food cost, labor, and kitchen budgets while delivering an exceptional guest experience. Responsibilities • Lead culinary vision and menu development for new restaurant concepts, • Oversee all kitchen operations including staffing, training, and performance management, • Maintain exceptional standards for food quality, presentation, and consistency, • Manage kitchen financial performance including food cost, labor cost, purchasing, and inventory controls, • Develop and manage kitchen budgets with a strong understanding of P&L performance and profitability, • Source high-quality seasonal ingredients and build relationships with local farmers and purveyors, • Collaborate with ownership, design, and operations teams during concept development and openings, • Foster a positive, professional kitchen culture focused on mentorship and team development, • 5+ years of leadership experience as an Executive Chef or Chef de Cuisine in fine dining or chef-driven restaurants, • Strong financial acumen with experience managing kitchen budgets, food cost, labor, and inventory systems, • Experience opening new restaurants or launching culinary concepts preferred, • Proven ability to build, mentor, and retain strong kitchen teams, • Deep knowledge of seasonal cuisine, sourcing, and modern culinary techniques, • Opportunity to lead the culinary vision for new restaurant concepts in Philadelphia, • Work within a design-driven hospitality company with a growing national portfolio, • Collaborative environment alongside experienced hospitality and design teams, • Competitive compensation and benefits

Candidates must be legally authorized to work in the United States. Job Title: Executive Restaurant Chef Location: Philadelphia Employment Type: Full Time Start Date: ASAP Position Summary A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star. This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role. The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team. Key Responsibilities • Lead all culinary operations for a flagship restaurant with Michelin ambitions, • Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes, • Maintain Michelin-level precision in technique, consistency, and presentation, • Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism, • Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality, • Create and enforce culinary SOPs, recipe standards, and quality control systems, • Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements, • Ensure strict compliance with food safety, sanitation, and hygiene standards, • Train and develop sous chefs and junior chefs to support long-term talent growth, • Manage food cost targets, ordering, and supplier relationships, • Maintain strong communication between BOH and FOH leadership teams, • Represent the culinary identity of the restaurant with creativity, discipline, and passion Qualifications & Experience • Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred), • Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role, • Expertise in modern, refined cuisine and advanced cooking techniques, • Proven leadership experience in high-volume, fast-paced environments, • Strong interpersonal, coaching, and team-building skills, • Ability to remain composed under pressure and deliver consistent excellence, • Strong organizational abilities and attention to detail, • Business and financial acumen including food cost management and vendor negotiations, • Must be legally authorized to work in the United States Ideal Candidate Profile • Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star, • Hands-on leader who thrives in both fine dining and high-volume service settings, • Confident communicator with strong emotional intelligence and team leadership skills, • Creative, disciplined, and committed to continuous growth and innovation, • Ready for a transformative next step in their culinary career

What makes Fearless Restaurants special and a great place to work?! Cuz’ we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Skills/Requirements · Minimum of 3 years of cooking in a professional environment · Professional demeanor with Jedi like temperament · A passion for purveyor/local farmer relationships · Advanced knife-handling skills · Strong leadership skills · Must have a CURRENT ServSafe Certification or PA Food Handlers · Love being creative and coming up with new menu items · Sound cooking skills and technique · Ability to confidently work all stations · Food budgeting · Food cost optimization · Food safety knowledge · Staff education Salary/Benefits • Premium PPO health and dental insurance through Independence Blue Cross, • 15 days of paid time off year 1-4, • 20 days of paid time off year 5+, • Two consecutive days off per week, • Parental Leave, • Discounted gym membership, • 401k through Vanguard, • Employee Dining Benefit Program at all Fearless Restaurant locations, • Opportunities for career growth with other Fearless Restaurants

About the position: Casey Jones' Restaurant - a 175 seat restaurant located in the heart of the Strasburg Countryside - is looking for a seasoned industry veteran to assist the Restaurant Manager with running the front of house. Casey's is 5 minutes from Sight & Sound and 9 minutes from Rockvale Outlets. Our business has been experiencing significant growth and we need you to help us continue delivering a high-quality menu and train our staff to provide excellent customer service. To be successful in this role, you’ll need management skills and experience in both front and back of the house. Those with integrity and a strong moral compass are most likely to succeed in this position. We also love "clean freaks" because no one wants to eat in a dirty restaurant. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is helpful, as you’ll work side-by-side with the Executive Chef to execute daily meal service, medium and large groups and more. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences. The Assistant Front of House (FOH) Restaurant Manager is a hands-on position meaning that you will be acting as the FOH manager in the absence of the FOH Manager and supporting when the FOH manager is present. This position is approximately 20-30 hours (3-4 days)/ week. The restaurant is open 7-days a week for breakfast, lunch and dinner. If you have special scheduling needs to be able to attend church, higher education, etc. we can discuss that at your interview. Responsibilities: • Coordinate daily Front of the House restaurant operations, • Deliver superior service and maximize customer satisfaction, • Respond efficiently and accurately to customer complaints, • Organize and supervise shifts, • Appraise staff performance and provide feedback to improve productivity, • Ensure compliance with sanitation and safety regulations, • Manage restaurant’s good image (including enforcement of employee uniform policy) and suggest ways to improve it, • Control operational costs and identify measures to cut waste, • Promote the brand in the local community through word-of-mouth and restaurant events, • Recommend ways to reach a broader audience (e.g. discounts and social media ads), • Train new and current employees on proper customer service practices, • Implement policies and protocols that will maintain future restaurant operations, • Skills, • Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role (servers with extensive restaurant experience are encouraged to apply even if you have not been in an official management position), • Proven customer service experience as a manager, • Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff, • Strong leadership, motivational and people skills, • ServSafe Manager certification is a plus, • RAMP certification is required (will be company paid if you are not currently certified)

Club Overview Bent Creek Country Club is a member-owned, full-service, family-focused private club located in the suburbs of Lancaster County. Known for its understated elegance and welcoming culture, Bent Creek offers a premier golf and lifestyle experience to its membership. The Club’s 18-hole championship golf course was originally designed by acclaimed architect Jay Morrish, Golf Course Architect of the Year in 1991, and is the only Northeastern course he designed. In 2025, the course was thoughtfully reimagined by Andrew Green, further elevating playability and conditioning. Beyond golf, the Club features year-round racquets and fitness amenities, a refreshed pool complex, diverse dining venues ranging from the Tavern at the Turn to elegant indoor and terrace settings, and versatile private event spaces. Over $15 million in recent capital enhancements underscore the Club’s commitment to excellence. Position Overview The Director of Food & Beverage is responsible for the strategic leadership, management, and execution of all food and beverage operations across the Club’s dining outlets, bars, Aquatics Complex, and private event spaces. This role provides oversight of the entire Front-of-House service operation and works in close partnership with the Executive Chef and culinary team to deliver exceptional dining and event experiences that reflect the Club’s culture and service standards. This is a highly visible and member-facing leadership position responsible for maintaining Bent Creek’s reputation for hospitality excellence while ensuring operational efficiency, financial performance, and a culture of service. The Director will lead and develop the service team, create and implement training programs, drive member programming and event engagement, and ensure that the Club’s dining offerings consistently exceed member expectations. Reports To: Assistant General Manager Supervises: Banquet Sales Manager, Events Manager, Bar Manager, All Front-of-House Service Staff Experience and Qualifications • 5 to 7 years of progressive leadership experience in a private, member-owned club or comparable premier hospitality environment preferred, • Demonstrated success managing multiple dining outlets, banquet operations, and member or guest-facing service teams, • Proven ability to lead, motivate, and develop teams while fostering a positive and service-focused culture, • Strong understanding of food and beverage financial management, including budgeting, cost controls, labor management, and revenue generation, • Experience developing and promoting dining programs, club events, and member engagement initiatives, • Proficiency with Microsoft Office Suite and point-of-sale systems, • Excellent communication, interpersonal, and leadership skills with a professional presence, • Ability to work a flexible schedule including evenings, weekends, and holidays Essential Responsibilities Food & Beverage Operations and Member Experience • Oversee the daily FOH operations of all dining outlets, bars, and food and beverage service areas across the Club, • Maintain a strong and visible presence in dining venues to ensure a high level of member engagement and service quality, • Ensure consistent service standards across dining outlets and private events, • Collaborate with the Executive Chef and culinary team to ensure menus, presentation, service standards, and dining concepts align with member expectations and continue to evolve with member preferences., • Monitor and respond to member feedback to continually enhance the dining experience Leadership and Team Development • Recruit, train, supervise, and evaluate all Front-of-House food and beverage service staff, • Develop training programs and service standards that promote professionalism, consistency, and hospitality excellence, • Conduct regular team meetings and daily lineups to ensure staff are informed, prepared, and aligned with service expectations, • Foster a positive workplace culture focused on teamwork, accountability, and professional development Financial Management and Administration • Assist in the preparation and management of the annual food and beverage budget in collaboration with Club leadership, • Monitor departmental financial performance including revenue, cost of goods, payroll, and labor; participate in month-end financial processes and ongoing operational review of departmental performance, • Oversee scheduling, payroll processes, and time management systems to ensure accuracy and efficiency, • Manage vendor relationships and ensure proper procurement processes are followed, • Oversee liquor, beer, and wine inventory management including purchasing procedures, storage standards, monthly inventory counts, and variance controls to ensure accuracy, accountability, and cost control, • Maintain full compliance with responsible alcohol management practices approved by the Pennsylvania Liquor Control Board (PLCB) Programming, Events, and Club Engagement • Partner with Club leadership and committees to develop engaging dining programs and member events, • Oversee the service components of private events, banquets, and Club functions to ensure seamless execution, • Collaborate with the culinary team to introduce innovative dining concepts and seasonal programming, • Attend and participate in department head meetings, committee meetings, and strategic planning discussions Benefits and Professional Development Bent Creek Country Club offers a comprehensive benefits package, including medical, dental, life, and disability insurance; paid time off; and participation in the Club’s 401(k) plan. The Club supports professional development and continuing education, including association membership and industry engagement opportunities. Compensation Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership.

Key Leadership Platform Listing Document Bellevue Hotel—Executive Pastry Chef 1. Property Description Ø China Grill Management is seeking extraordinary Culinary Leadership who would like to join our Team in creating exceptional and dynamic guest experiences at our new properties at the Bellevue Hotel in Philadelphia. We are a people first organization, working closely with all Team Members, valuing all levels of input. We work very hard from within to produce a superior product for our guest’s enjoyment and satisfaction, while at the same time producing reasonable profits for stake holders 2. Compensation Ø Salary Range: $85K to $90K Ø Discretionary Incentive Plan eligible Ø Benefits: Medical, Dental, Vision Ø Staff resourcing rewards Ø You will be eligible for up to three (3) weeks of PTO based on an accrual schedule, usable for illness, caregiving, preventative medical care, vacation, or any personal reason. 3. Experience and Qualifications Ø Culinary Arts degree always a plus, but not mandated Ø Minimum 8+ years in the Culinary/Hospitality business and 3+ years in Culinary Leadership Ø Must be able to be flexible and manage multiple tasks at the same time Ø Understanding that meetings of all kinds are necessary for a smooth operation, including pre-shift Ø Able to execute all Key Responsibilities listed below, however CGM believes in Team development so if your experience does not include all the skills, we are very much interested in helping you to develop them 4. Key Responsibilities Ø Total responsibility for the entire CGM Culinary division at the Bellevue Ø Collaborative approach to Leadership and decision making Ø Use of consensus driven outcomes driving full Team participation Ø Excellent problem-solving skills Ø Creates a positive “can-do” environment with a “high involvement-low attachment” attitude amongst Team Members Ø Menu Development skills in both ala carte Restaurants and Banquets, including Recipe Books, Presentation Books and Costings Ø Well-developed communication skills, both written and verbal with direct reports as well other department heads and the F&B Director Ø Established conflict management and negotiation skills Ø Experienced in establishing efficient and effective Quality Control Programs through the creation of standards, adherence to and consistent follow-up on all products received and served to the guests Ø Good Budget preparation knowledge, P&L understanding and review process, inventory experience and ability to adjust as business demands evolve Ø Competence at establishing Vendor relationships and Product Ordering and Receiving Ø Strong skills in controlling both Food and Labor Costs and the ability to cure when problems arise Ø Handles all Customer and Team member requests in a timely manner Ø Ensures all Pastry Operations are physically safe, as well as adherence to all local Health Codes and basic sanitary practices Ø Leads and directs all Team Member hiring, training and coaching and or disciplinary needs Mr. Edison is an equal opportunity employer.

Join the Kalahari Experience At Kalahari Resorts & Conventions, our Promise is simple: Lead with Love. We care deeply for our guests, associates, and communities—treating people like family and creating spaces where everyone feels valued. Now Hiring: Main Kitchen/Commissary Chef In this role, you will oversee all main kitchen food production, including recipe management, ordering food and supplies, and fulfilling requisitions for all outlets and the associate dining room. This role ensures proper sanitation, equipment maintenance, inventory management, and compliance with HACCP and food safety standards. The position may assist with banquet or bakery operations as needed. This high-volume position supports associate dining, pastry, multiple outlets, grab-and-go, special events, and banquets. This is a high-paced environment, and this role has evolved over time. We’re excited to add you to this growing team! Weekends, evenings, and holiday availability are a must. What You’ll Do: • Kitchen Management – overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency., • Cost Management and Inventory control- monitoring labor, inventory, and managing supplies to ensure the kitchen is well stocked and minimizing waste., • Maintaining high standards and sanitation practices – continuously working to improve the kitchen’s efficiency, workflow, and overall quality of food and service. What We’re Looking For: • We require a background of five years' progressive culinary experience and three years of culinary management experience., • Prior experience in a high-volume, multi-outlet culinary environment., • Basic knowledge of P&L, labor control, & food cost/recipe costing., • Culinary expertise, attention to detail, and strong leadership skills., • Demonstrate flexibility by stepping in where they are needed to provide hands-on support to teams, maintain service excellence, and ensure seamless execution during high-volume and peak periods., • A culinary degree is preferred but not required., • A leadership style rooted in collaboration, respect, and service to others Why Kalahari? • Career growth with promotion from within, • Comprehensive benefits (401k, health, vision, dental), • Discounts, perks, and education assistance Be part of something extraordinary. Apply today and help us Lead with Love. Kalahari Resorts & Conventions is an Equal Opportunity Employer. --

The Chef De Cuisine – Fine Dining is responsible for assisting in overseeing all day-to-day operations and coordination of the restaurant, ensuring every guest experience is a memorable one. This position plays a key role in the Food and Beverage Department as part of the management team. All outlet leaders are responsible for the fiscal success of both their managing outlet and the overall success of the Food and Beverage Department through teamwork, promotion and retention of associates, as well as creative problem solving. ESSENTIAL FUNCTIONS: (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.) • Delivers internal and external guest service the Nemacolin way. Goes above and beyond – whether for an associate or guest., • Responsible for actively building and retaining guest relations and acts as a mentor to other employees and coworkers to provide superior guest service., • Responsible for all day-to-day restaurant culinary operations, • Communicates directly and on behalf of the owner, executives, associates, family members and others, on matter related to owner’s interest., • Meets all financial goals in accordance to budget., • Works closely with the Resort Executive Chef and Vice President of Food and Beverage to create an atmosphere of teamwork., • Successfully completes critical aspects of deliverables with a hands-on approach – including drafting acknowledgement letters, personal correspondence and other tasks that facilitates the team’s ability to effectively lead the company., • Approves all schedules created by management team., • Ensures accurate and timely submission of payroll., • Communicates all resort news to associates as needed., • Attends all mandatory meetings within department and resort., • Following up with guest concerns in a timely fashion., • Assist in creating yearly operating budget., • Excellent attention to detail and ability to multi-task in high-pressure situations while maintaining confidentiality., • Demonstrates independent and advanced decision-making for complex problems by utilizing critical thinking, analysis and problem-solving., • Outstanding time-management skills, with proven ability to accomplish numerous tasks and challenging priorities in an effective and timely manner; demonstrated ability to execute on short-term, deadline-driven tasks daily, as well as important long-term projects requiring collaboration from multiple parties., • Ability to hand confidential information with discretion and tact., • Works with Food and Beverage leaders to ensure all compliance (RAMP, ServSafe, Knife and Blade, etc) and leadership training requirements are met., • Ability to execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity., • Provides impartial coaching and instructive feedback to culinary team during training, service and recovery investigations., • Reviews resort daily financial reports and responds accordingly by providing instructive feedback and recommendations as necessary., • Assists in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines., • Willing to assist in other departments as necessary or dictated depending on business levels and resort needs., • Ensures proper labeling and dating as well as holding and rotating techniques for storage., • Responsibility for production of consistent quality product and the continued innovation of culinary trends and guest palates., • Upholds and ensures compliance with all company and departmental policies and procedures., • Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier, and butchery., • Conducts routine safety/sanitation inspections of the operation to Nemacolin Food and Beverage standards while meeting or exceeding local, state, and federal health and safety regulations., • Responsible for guest satisfaction and ensures/reinforces Forbes Five Star and/or Four Diamond standards are achieved and sustained while interacting with guests utilizing the Nemacolin brand standard – providing the guest with information about the resort – highlighting unique features and offerings., • Regularly responsible for associate engagement and provides feedback on creating a positive atmosphere for associates., • Creates work schedules to ensure adequate staffing during dining periods and actively moves through the dining room – assisting associates when necessary, interacting with guests, and generally overseeing the fine dining service standards meet/exceed standards., • Ability to communicate effectively and professionally with external contacts and all levels of associates., • Ability to use all required office/kitchen equipment in an effective and efficient manner., • Other job duties as assigned. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: • Relevant culinary qualifications and previous culinary leadership experience required., • 5-6 years’ culinary leadership experience., • Experience in a Forbes four or five star rated restaurant is preferred; superior customer/guest service relations experience required., • Must possess an outgoing personality and knowledge of superior customer service training., • Must possess superior communication skills and the ability to manage workflow orders while developing positive FOH and BOH relationships., • Must be at least 18 years of age., • Candidate must have the ability to work varying shifts, including evenings, weekends, and holidays., • Must be able to speak English fluently., • Ability to perform basic mathematical functions., • Knowledge of and ability to operate Microsoft Office Programs – Word, Excel, PowerPoint, etc., • Proven track record of staff development and retention., • Demonstrates interpersonal sound judgment and decision-making skills in directing administrative tasks, using discretion when necessary, understanding the potential impact on the department., • Must be able to lift/push/pull/carry no more the 5-30 lbs., • Ability to stand continuously for 95%, operate equipment for 15%, kneel for 20%, bend for 50%, climb for 35%, and drive for 0% of their scheduled shift. This job description cannot possibly include a complete comprehensive listing of all the activities, duties or responsibilities that may be require by the organization and/or members of management. It reflects management’s assignment of essential functions, but it does not prescribe or restrict the additional tasks that may be required. Craft a Career Defined by Excellence, Growth, and Experience Set within Pennsylvania’s Laurel Highlands, Nemacolin brings together luxury-level service, refined hospitality, and a culture where meaningful careers take shape through experience, mentorship, and opportunity. Each role contributes to extraordinary guest and member moments while building a professional journey grounded in craftsmanship, collaboration, and pride. A dynamic rooted in accountability, respect, and innovation encourages professionals to contribute ideas, elevate standards, mentor others, and grow with intention. Professional Development & Recognition • Paid training and continuous learning opportunities, • Leadership development and accelerated leadership pathways, • Mentorship, coaching, and cross-functional experience, • Monthly recognition opportunities for associates, leaders, and teams Benefits Designed for Well-Being and Lifestyle • Competitive compensation and attractive 401(k) program, • Medical, dental, and vision coverage available, • Paid time off, • Educational and career advancement support, • Savings across resort dining, retail, spa, and activities, • Discounted associate meals, dry cleaning, and uniform services, • Exclusive access to The Rec Center, The Market, The Pub, and the Wisteria associate community A career at Nemacolin weaves together professional and personalized development, meaningful relationships, and the opportunity to help shape unforgettable experiences for guests, members, and colleagues alike. Bring your passion. Grow your career. Create Real Life Magic. About Nemacolin A private, family-owned, and woman-owned luxury resort unlike anything else in the hospitality industry, Nemacolin spans more than 2,200 breathtaking acres in Pennsylvania’s Laurel Highlands. Recognized by Forbes Travel Guide, AAA, and Preferred Hotels & Resorts, this four-season destination blends refined hospitality with creativity, craftsmanship, and a spirit of adventure that defines every guest and member experience. Distinctive accommodations, immersive experiences, and a culture grounded in artistry and service excellence come together to create a setting where guests, members, and associates find inspiration. Across the resort, Real Life Magic is brought to life through meaningful moments, genuine connection, and a shared commitment to delivering something truly exceptional. Visit Nemacolin.com to step inside the story, explore the experiences, and discover what draws people to Nemacolin. Then, imagine how your talents, perspective, and ambition could shape what comes next.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Job Functions • Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef., • Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied., • Ensure proper rotation and utilization of stored food to prevent waste., • Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control., • Monitors staffing levels, early out requests, and overtime., • Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards., • Delegate work assignments to cooks and other kitchen staff., • Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action., • Requisition stock according to business needs/pars., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards. Qualifications • One (1) year of experience in the same or similar position preferred., • Must be able to stand and walk for majority of shift., • Must be able to lift, carry, and maneuver up to 40 pounds., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling., • Must have excellent communication skills., • Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Company Description The Inn at Barley Sheaf Farm is a celebrated New Hope destination, known for its fine dining, elegant accommodations, and exceptional amenities. Situated on over 100 acres of preserved farmland and forests in Bucks County, the inn offers a perfect blend of historical charm, natural beauty, and artistic elegance. Guests enjoy its proximity to notable attractions like Peddler’s Village and Doylestown while experiencing the tranquility and refinement of the property. With a rich history as the former home of Pulitzer Prize-winning playwright George S. Kaufman, the inn remains a sought-after retreat for travelers seeking world-class experiences and comfort. Schedule: Wednesday–Saturday (Dinner Service), Sunday breakfast and brunch Cuisine Focus: Locally sourced, seasonal ingredients with French and Asian influences Position Overview We are seeking a highly disciplined, creative, and detail-driven Sous Chef to join our leadership team at a restaurant poised for Michelin recognition. The ideal candidate has a deep respect for local ingredients, a mastery of French techniques, an understanding of Asian flavor profiles, and the ability to execute dishes with precision, consistency, and finesse. This role supports the Executive Chef in maintaining the restaurant’s culinary vision and elevating the guest experience to a world-class level. Key Responsibilities • Lead daily kitchen operations during dinner . Breakfast and brunch service Wednesday through Sunday, ensuring exceptional quality, timing, and presentation., • Support menu development rooted in seasonal, locally sourced ingredients with French and Asian influence., • Train, mentor, and motivate kitchen staff, upholding standards aligned with Michelin-level execution., • Oversee prep, mise en place, and service flow to ensure flawless execution each night., • Monitor food quality, freshness, and consistency in alignment with the culinary vision., • Collaborate with the Executive Chef on tasting menus, specials, R&D, and refinement of dishes., • Maintain rigorous cleanliness, organization, and food safety standards throughout all kitchen stations., • Manage inventory and ordering, ensuring accuracy, product rotation, and minimal waste., • Run service independently when the Executive Chef is off-site, vacation or in meetings., • Support Sunday brunch and breakfast service, maintaining the same high standards., • Minimum 3–5 years of fine dining experience, with at least 1–2 years in a leadership or senior line role., • Strong foundation in French culinary techniques and familiarity with Japanese, Chinese, or Southeast Asian flavors., • Experience working in a tasting-menu or Michelin-driven environment preferred., • Excellent knife skills, station management, and mise-en-place discipline., • Ability to stay calm and focused in a fast-paced, high-standard kitchen., • Strong communication, leadership, and coaching skills., • Commitment to seasonality, sustainability, and sourcing local product., • Opportunity to be part of a restaurant poised for Michelin recognition., • Creative input on menu development and seasonal dishes., • Professional growth in a highly intentional, technique-driven kitchen., • Two weeks of paid vacation after the introductory period., • Health insurance coverage. Benefits: • Dental insurance, • Health insurance, • Paid time off If you've read this entire posting (gold star), send your resume directly to along with a joke - any joke will do, just keep it clean. Please do not apply through LinkedIn. Following these steps shows us you've got the attention to detail we value - and it definitely helps you stand out from the crowd.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the overall operations of the kitchens and personnel to ensure guest satisfaction and consistent compliance with all departmental goals, standards and procedures as well as all company, health, safety, and all other applicable regulatory standards and procedures. Job Functions • Oversee the operation of all kitchens to ensure compliance with departmental goals, standards, and procedures as well as all applicable company, health, safety, and regulatory standards and requirements., • Responsible for the direct supervision of all Room Chefs and Assistant Chefs., • Manage staffing levels congruent with departmental and business needs., • Review and analyze financial reports and apply findings in a practical manner to improve the overall operations., • Assist the Food and Beverage Director in establishing budget goals and objectives, monitoring financial status and performance of the department, menu and recipe creation, and food and plate cost percentages., • Promote and ensure positive guest relations at all times., • Other duties as assigned by management. Qualifications Job Specifications • Must be at least 21 years of age., • High school diploma or equivalent vocational training certificate., • Certification of culinary training or apprenticeship., • Two (2) years of experience in a similar position., • Must have an extensive knowledge of food products, recipes, and preparation and presentation styles., • Must be able to stand and/or walk for extended periods of time., • Must have excellent customer service and communication skills., • Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information All your information will be kept confidential according to EEO guidelines. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Responsible for the preparing meals according to established recipes and standards and for the daily operations of assigned restaurant. • Personally, and alongside staff, prepare meals according to established recipes and standards., • Fill in as needed across various stations., • Responsible for supervising and directing the work of the kitchen staff in assigned specialty restaurant., • Responsible for other personnel matters which may include but not necessarily be limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging., • Collaborate with other departments, such as front-of-house staff and management, to ensure seamless service and customer satisfaction., • Requisition stock according to business needs/pars., • Ensure that all food products meet quality standards and are properly stored and rotated., • Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards., • Resolve customer complaints about food quality or preparation in an appropriate and timely fashion. Qualifications • Minimum of two (2) years of experience as a Sous Chef or other similar position strongly preferred., • Must have a thorough knowledge of cooking techniques, menus, and recipes for a specific cuisine or style of room in which assigned., • Must be able to stand for the majority of a shift., • Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling., • Must have excellent customer service and communication skills., • Must be able to obtain/maintain any necessary licenses and/or certifications Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

JOB- Wedding and Special Event Designer, Planner, and Manager for Cescaphe Event Group If you're looking for a new career in fine dining hospitality, this is a fantastic opportunity to expand your skills and knowledge, creating our clients' dream events to host their most special life memories. This role will join a Cescaphe Event Group property that fits with their background. You'll be joining a team of award-winning Event Directors to learn from the industry's best of the best. We're seeking an enthusiastic and detail-oriented Event Manager to grow with Philadelphia’s premier wedding brand! Duties: • Develop, oversee, and coordinate exceptional events., • On event days, the Event Manager will serve as the client's primary point of contact and lead a team of skilled, trained staff., • Ensure excellent execution of each event., • Manage front-of-house (FOH) employee operations., • Guided the culinary team to deliver outstanding cuisine for guests., • Supervise the venue’s cleanliness and organization to ensure it shines. The Event Manager will collaborate with the culinary and operations teams and outside vendors to ensure successful event execution. Responsibilities include handling paperwork, maintaining effective communication, and being flexible to perform additional duties to meet business needs. We're looking for the perfect fit for this role, and we're thrilled to offer a competitive salary and a bonus structure that celebrates exceptional performance. Our full-time team members receive a fantastic benefits package, including a 401k with company match, health, dental, and vision insurance, paid time off, and flexible spending accounts. We're excited to welcome an enthusiastic candidate who is passionate about the event industry and eager to grow in their career. Please note that availability on weekends is a key requirement for this position. Qualifications • Education: Four-year degree or equivalent experience, • Certificates/Licenses: RAMP Certification within 90 days of hire, • Work Experience: At least two years of related experience and/or training, • Freedom from illegal use of drugs and freedom from use and effects of use of drugs and alcohol in the workplace. Product • Thoroughly collects all pertinent client information and communicates with appropriate departments., • Remains active in communication with the client to ensure the planning timeline is adhered to and all questions are thoroughly answered., • Educates and guides clients in decisions that will benefit their event and CEG., • Ensures any and all items discussed during event coordination and after the meeting are accurately and thoroughly recorded and communicated to all necessary departments., • Conducts post-document discussions with the client; changes the specification sheet as necessary., • Directs the set-up and breakdown of assigned events, including, but not limited to, the cleanliness of the overall venue, proper storage and organization of items, and reporting/recording lost/found items., • Oversees set up and execution of food service and courses; provides necessary feedback to appropriate individuals (i.e., Chef, Operations) to maintain standards., • Adheres to all job-relevant manuals, checklists, and standard operating procedures. Quality of Judgment/Decision Making • Makes sound decisions by considering all facts, areas, and people affected or involved., • Makes effective and timely decisions, especially in high-priority and stressful situations., • Incorporate others in decision-making processes, using discretion when and to whom information is disclosed., • Defines, anticipates, and prevents problems; overcomes obstacles and generates alternative solutions. Customer Service/Business Development • Answers questions concerning event details such as food and beverage items, linens, and floor plan layouts and connects with vendors to communicate restrictions and accommodations as soon as possible., • Informs manager and director of difficult or emotional customer situations; exhibits sensitivity to cultural differences., • To guarantee client satisfaction, ensure the client receives open and clear communication on any and all items pertaining to their event., • Ensures clients and guests feel welcome and are given responsive, friendly, and courteous service at all times Employee and Management Interaction • Assists in training and development of event personnel (i.e. servers, maître d’, etc.), • Follows up with the Event Coordinator to ensure all information is understood., • Establishes and maintains effective relations with both co-workers and managers., • Maintains effective transition of clients and information from the Event Coordination meeting and after to all other pertinent departments., • Balances teamwork and individual responsibilities., • Gives and welcomes constructive feedback., • Puts the success of the team above personal interests., • Able and willing to fill in as needed, with or without request. Planning and Organizing • Uses objectives, schedules, policies, and procedures to obtain desired productivity levels., • Develops policies and procedures to enhance and measure quality., • Maintains well-organized files and materials, creating a productive and efficient work environment., • Works with management to coordinate training as needed to meet business needs. Communication and Professionalism • Consistently adheres to Mission Statement and Core Values., • Expresses thoughts and ideas in written and/or verbal form clearly, effectively, and respectfully., • Exhibits good active listening and comprehension skills; speaks clearly and audibly., • Conveys information, decisions, or problems to appropriate parties on time; refrains from distorting information., • Consistently adheres to the company dress code and keeps self well-groomed., • Consistently arrives for work and is on time, ensuring work is covered when absent., • Treats others with respect., • Keeps commitments.

What makes Fearless Restaurants special and a great place to work?! Cuz’ we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of artisanal restaurants based in Philadelphia, PA, and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity, and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Skills/Requirements · Minimum of 2 years of cooking in a professional environment · Professional demeanor with Jedi like temperament · A passion for purveyor/local farmer relationships · Advanced knife handling skills · Strong leadership skills · Must have a CURRENT ServSafe Certification or PA Food Handlers · Love being creative and coming up with new menu items · Sound cooking skill and technique · Ability to confidently work all stations including expo · Desire to make a Family Meal that is nutritious and imaginative · Food budgeting · Food cost optimization · Food safety knowledge · Staff education Salary/Benefits • Premium PPO health and dental insurance through Independence Blue Cross, • 15 days of paid time off year 1-4, • 20 days of paid time off year 5+, • 50-hour work week, • Paternal Leave, • Short-term disability insurance available, • Two consecutive days off per week, • 401k through Vanguard, • Employee Dining Benefit Program at all Fearless Restaurant locations, • Opportunities for career growth with other Fearless Restaurants

Chef Zama's authentic Japanese restaurant has been incorporating modern ingredients and cooking techniques, anchored by the presence of the deeply knowledgeable and passionate chef. Zama Restaurant in Rittenhouse Square is currently looking to add a Sous Chef to our Culinary Management Team in our h

Cranaleith Spiritual Center is an equal opportunity employer committed to diversity and inclusion in the workplace. Cranaleith Spiritual Center makes hiring decisions based solely on qualifications, merit, and business needs at the time.

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We are seeking a banquet chef/sous chef to oversee and design banquet meals.

Join Our Team as a Head Chef at The Langhorne Hotel! Are you a culinary professional looking to showcase your skills in a historic restaurant/tavern setting? The Langhorne Hotel is seeking a Head Chef to lead our culinary team in delivering exceptional dining experiences to our guests. Company Infor

Partnership Opportunity – Help Launch Brunch N Fishtown (Elevated Brunch Concept) Brunch N, a growing elevated brunch restaurant concept, is relocating to Fishtown and seeking an Operations Partner.This is not a standard employment role — it’s a unique partnership opportunity for someo

The pay rate for this position is $20 - $24 / hour depending on experience. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. This role is responsible for the quality, quantity, and timeliness of that daily meal production in accordance with Parkhurst standards under strict sanitary guidelines as outlined in food safety programs. Participates, assists, and maintains the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and management of employees, safety and quality control. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities. ESSENTIAL FUNCTIONS · Manage and direct all culinary staff to ensure standards and quality are being followed by each staff member. · Assist in purchasing all food, paper, cleaning, bakery, and safety items within budgeted levels. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. · Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide. · Verify that recipe standards and consistency is constantly being used to ensure a quality product every time. · Check schedule to ensure all employees are in place and ready to work. · Review production sheet and daily menu plans. · Review upcoming special events and catering needs and follow through with said tasks. · Maintain an open line of communication with management, informing them of products and supplies needed. · Follow the uniform dress code and maintain proper personal hygiene. · Helps maintain inventory and proper ordering · Supervises staff and adheres to proper coaching and discipline methods · Assists with on boarding and training of new kitchen team members. Qualifications: § Three or more years of culinary experience. § High school or GED § Ability to organize workloads and meet time deadlines. § Strong leadership and team management skills desirable. § Experience with Microsoft software programs. Physical Demands and Working Conditions: § Lifting objects up to 50 lbs. § Bending, reaching, and grasping. § Walking short distances. § Exposure to high noise, heat, and humidity levels. § Standing for long periods on hard surfaces. Job Hazards: Burns, cuts, slips, falls, and back sprains. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

The pay rate for this position is $15 - $17 / hour. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS 1. Prepare all grill items to order according to the daily menu., 2. Set up, break down and clean the grill station., 3. Prepare service line for operation as instructed by Executive Chef and/or Management. The line is to be garnished properly at all times. 4. Check quality of food items, making sure they meet standards of taste, appearance and correct temperature. Report any substandard quality to the Executive Chef and/or Management., 5. Interact with our guests in a friendly, professional manner. Use Smile Plus Hospitality Imperatives., 6. Post all necessary signage and merchandise service area., 7. Follow production sheets to establish proper serving utensils and food quantities., 8. Complete production sheets in accordance with Parkhurst standards., 9. Follow cleaning schedule as provided by management, using “clean as you go” techniques., 10. Maintain an open line of communication with management, informing them of products and supplies needed., 11. Follow the uniform dress code and maintain proper personal hygiene., 12. Follow all Parkhurst Hospitality Gold Standards., 13. Assist fellow team members at every opportunity., 14. Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 40 lbs. § Frequently lifting up to 20 lbs. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

The pay rate for this position is $15 - $17 / hour. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS 1. Prepare all grill items to order according to the daily menu., 2. Set up, break down and clean the grill station., 3. Prepare service line for operation as instructed by Executive Chef and/or Management. The line is to be garnished properly at all times. 4. Check quality of food items, making sure they meet standards of taste, appearance and correct temperature. Report any substandard quality to the Executive Chef and/or Management., 5. Interact with our guests in a friendly, professional manner. Use Smile Plus Hospitality Imperatives., 6. Post all necessary signage and merchandise service area., 7. Follow production sheets to establish proper serving utensils and food quantities., 8. Complete production sheets in accordance with Parkhurst standards., 9. Follow cleaning schedule as provided by management, using “clean as you go” techniques., 10. Maintain an open line of communication with management, informing them of products and supplies needed., 11. Follow the uniform dress code and maintain proper personal hygiene., 12. Follow all Parkhurst Hospitality Gold Standards., 13. Assist fellow team members at every opportunity., 14. Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 40 lbs. § Frequently lifting up to 20 lbs. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

The pay rate for this position is $15 - $17 / hour. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS 1. Prepare all grill items to order according to the daily menu., 2. Set up, break down and clean the grill station., 3. Prepare service line for operation as instructed by Executive Chef and/or Management. The line is to be garnished properly at all times. 4. Check quality of food items, making sure they meet standards of taste, appearance and correct temperature. Report any substandard quality to the Executive Chef and/or Management., 5. Interact with our guests in a friendly, professional manner. Use Smile Plus Hospitality Imperatives., 6. Post all necessary signage and merchandise service area., 7. Follow production sheets to establish proper serving utensils and food quantities., 8. Complete production sheets in accordance with Parkhurst standards., 9. Follow cleaning schedule as provided by management, using “clean as you go” techniques., 10. Maintain an open line of communication with management, informing them of products and supplies needed., 11. Follow the uniform dress code and maintain proper personal hygiene., 12. Follow all Parkhurst Hospitality Gold Standards., 13. Assist fellow team members at every opportunity., 14. Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 40 lbs. § Frequently lifting up to 20 lbs. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

The pay rate for this position is $15 - $17 / hour. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS 1. Prepare all grill items to order according to the daily menu., 2. Set up, break down and clean the grill station., 3. Prepare service line for operation as instructed by Executive Chef and/or Management. The line is to be garnished properly at all times. 4. Check quality of food items, making sure they meet standards of taste, appearance and correct temperature. Report any substandard quality to the Executive Chef and/or Management., 5. Interact with our guests in a friendly, professional manner. Use Smile Plus Hospitality Imperatives., 6. Post all necessary signage and merchandise service area., 7. Follow production sheets to establish proper serving utensils and food quantities., 8. Complete production sheets in accordance with Parkhurst standards., 9. Follow cleaning schedule as provided by management, using “clean as you go” techniques., 10. Maintain an open line of communication with management, informing them of products and supplies needed., 11. Follow the uniform dress code and maintain proper personal hygiene., 12. Follow all Parkhurst Hospitality Gold Standards., 13. Assist fellow team members at every opportunity., 14. Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 40 lbs. § Frequently lifting up to 20 lbs. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

The pay rate for this position is $15 - $17 / hour. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS 1. Prepare all grill items to order according to the daily menu., 2. Set up, break down and clean the grill station., 3. Prepare service line for operation as instructed by Executive Chef and/or Management. The line is to be garnished properly at all times. 4. Check quality of food items, making sure they meet standards of taste, appearance and correct temperature. Report any substandard quality to the Executive Chef and/or Management., 5. Interact with our guests in a friendly, professional manner. Use Smile Plus Hospitality Imperatives., 6. Post all necessary signage and merchandise service area., 7. Follow production sheets to establish proper serving utensils and food quantities., 8. Complete production sheets in accordance with Parkhurst standards., 9. Follow cleaning schedule as provided by management, using “clean as you go” techniques., 10. Maintain an open line of communication with management, informing them of products and supplies needed., 11. Follow the uniform dress code and maintain proper personal hygiene., 12. Follow all Parkhurst Hospitality Gold Standards., 13. Assist fellow team members at every opportunity., 14. Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 40 lbs. § Frequently lifting up to 20 lbs. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

The pay rate for this position is $15 - $17 / hour. Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat’n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for cooking grill and fryer items in accordance with Parkhurst standards and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS 1. Prepare all grill items to order according to the daily menu., 2. Set up, break down and clean the grill station., 3. Prepare service line for operation as instructed by Executive Chef and/or Management. The line is to be garnished properly at all times. 4. Check quality of food items, making sure they meet standards of taste, appearance and correct temperature. Report any substandard quality to the Executive Chef and/or Management., 5. Interact with our guests in a friendly, professional manner. Use Smile Plus Hospitality Imperatives., 6. Post all necessary signage and merchandise service area., 7. Follow production sheets to establish proper serving utensils and food quantities., 8. Complete production sheets in accordance with Parkhurst standards., 9. Follow cleaning schedule as provided by management, using “clean as you go” techniques., 10. Maintain an open line of communication with management, informing them of products and supplies needed., 11. Follow the uniform dress code and maintain proper personal hygiene., 12. Follow all Parkhurst Hospitality Gold Standards., 13. Assist fellow team members at every opportunity., 14. Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 40 lbs. § Frequently lifting up to 20 lbs. BENEFITS • FREE meal during your shift, • 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining., • Paid time off, • Management career advancement opportunities, • Access to continuous development with Smile Universe, • Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members 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.

Vela is seeking hard-working and organized line cook with a desire to learn and grow.Proficient in food knowledge and culinary skills.Strong focus on quality driven turnout and a cooperative member of the team.Competitive compensation and opportunity for promotion.Vela is a chef-owned and operated r

Sous Chef Job Reference Number: 37317 Employment Type: Full-Time, Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Baden, Pennsylvania (US-PA) Come and join our amazing team • No late Night Shifts, • Weekly Pay!, • Work – Life Balance, • Competitive benefits package, • Employee Referral Bonus! We are looking to add an experienced, motivated sous chef to our Healthcare Foodservice team in Baden, PA. As a sous chef, you will have the opportunity to directly oversee the production and service of meals. • Providing hands-on supervision and oversight for the preparation, cooking, and portioning of meals, following company recipes based on daily needs and contractual obligations., • Ensuring all meals meet standards for quality., • Experience supervising multiple employees., • Strong communication, interpersonal, and organizational skills., • An advanced degree in culinary arts or a related field., • Food Handler’s certification., • Sisters of St. Joseph in Baden, PA 15005, • Pay rate starts between $25.00 and $27.00 per hour based upon relevant experience, • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees) Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed. #LI-RB1 #boost

Clinical Nutrition Manager Job Reference Number: 37774 Employment Type: Full-Time, Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Newtown Square, Pennsylvania (US-PA) Come join our amazing team and enjoy: No late Night Shifts! Weekly Pay! Free meals! Work/Life Balance! Competitive Benefits Package! Tuition Reimbursement! Employee Referral Bonus! 401K & Company Match! Elior North America is a family of distinct hospitality companies with more than 50 years of industry experience and 15,000 team members united in our passion for food, service, and excellence. We share an appetite for growth which drives all of us to continually reimagine our customers’ experience. We are looking to add an experienced, enthusiastic clinical nutrition manager for a long term care community to our Healthcare team in Newtown Square. As a clinical nutrition manager, you will have the opportunity to lead a team of food service and healthcare professionals in maintaining the dietary health of residents. • Coordinating clinical nutrition services., • Interacting and communicating closely with the general manager, executive chef, and director of clinical nutrition services on matters of nutrition, patient services, and department and organization operations., • Directing and supervising the inpatient and outpatient dietitians and dietetic technicians., • Maintaining responsibility for clinical services, regulatory compliance, nutritional records, and staff nutrition education., • At least three to five years of professional experience in the field of dietetics in a leadership role., • Must be a registered dietitian with the Commission on Dietetic Registration., • Must be licensed to practice dietetics in the appropriate state(s)., • Previous experience with electronic medical record charting., • Proficiency with Microsoft software programs. Nice-to-haves: • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #LI-KM1 #BOOST About Cura: Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Chef Manager Job Reference Number: 37874 Employment Type: Full-Time, Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Mckeesport, Pennsylvania (US-PA) Come join our amazing team and enjoy: • No late Night Shifts!, • Weekly Pay!, • Free meals!, • Work/Life Balance!, • Competitive Benefits Package!, • Tuition Reimbursement!, • Employee Referral Bonus! We are looking to add an experienced, enthusiastic chef manager to join our Healthcare team in McKeesport. As a chef manager, you will have the opportunity to ensure that clients receive delicious, healthy food during every service. • Addressing customer service needs., • Helping to hire and train new staff, and attending training sessions and meetings when required., • At least one year of prior experience working in a kitchen focused on cooking from scratch., • Strong communication and leadership skills., • Ability to manage your own schedule and schedules of others. Nice-to-haves: • Prior management experience, preferably in a culinary environment., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #BOOST #LI-KM1 About Cura: Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Yanaga Kappo-Izakaya is a Japanese Chef driven restaurant by the "Sushi Whisper" Kevin Yanaga.Located in the Northern Liberties area of Philadelphia.YKI is a full service dining and bar area serving takes of Japanese comfort food.Taking over the previous restaurant space "The Abbaye" - we showc

A Fearless Restaurants Chef de Cuisine will be positive, professional, and creative with natural leadership skills. Our Chef de Cuisine team will make a big impact on coming up with dishes for our seasonal menu changes. A Chef de Cuisine on the Fearless team will be energized coming to work every da

Event/ catering experience is a plus as we have multiple venue spaces available on the property.

This is a great opportunity for anyone excited to work on a close-knit team to deliver to guests the best of what the Mid-Atlantic has to offer.We’re searching for someone with 3-5 years of experience in the kitchen and a shared vision for a sustainable, locally sourced concept.The perfect can

Located in Fishtown, Philadelphia,.Italian restaurant and hotel thoughtfully converted from a former 19th century whiskey blending and bottling factory.Italian, wood-fired cuisine that emphasizes the smokiness and char of the wood burning oven & grill.We serve a casual, yet sophisticated & seasonall

Additionally, a compensation package that is above-market standards, paid vacation, dining discounts, comprehensive benefits coverage, and more!.

Seeking to hire experienced servers with a background in fine dining and Italian cuisine.Southern Italian restaurant with a focus on rustic, authentic cuisine presented in the elegant atmosphere of the historic Divine Lorraine Hotel.Led by respected James Beard nominated chef and owner Joe