Trabajos chef en Pennsylvania - Page 10

Job DescriptionBenefits: • Employee discounts, • Free uniforms, • Opportunity for advancement, • Training & development You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You care deeply about good food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handlers certification. Responsibilities: • Prepare and cook foods of all types, either on a regular basis or for special guests or functions, • Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members, • Educate and train all team members in compliance with federal, state, and local laws and safety regulations, • Monitor budget and control expenses with a focus on food, supplies, and labor costs, • Check the quality of raw and cooked food products to ensure that standards are met, • Perform all duties of kitchen managers and employees as necessary, • Achieve and maintain company and brand standards for quality and guest satisfaction, • Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing wasteQualifications:, • Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience, • ServeSafe or Food Handlers certification, or willingness to obtain, • Must have advanced knowledge of food service regulations, • Must be organized, skilled with time management, and efficient in hot and cold line production, • Must be able to stand for 8+ hours per shift in an environment with extreme temperatures, • Skilled with the use of hand tools or machines needed for the position

Job DescriptionDescription: About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities • Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed;, • Assure smooth kitchen operation by coordinating with related food and beverage departments;, • Control food costs by maintaining accurate records of all food ingredients used;, • Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction., • Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation;, • Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy, • Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs;, • Direct supervision of day-to-day operation of all kitchen functions;, • Ensure preparation, plating and presentation standards are maintained;, • Orient employees to the department and providing training on job responsibilities;, • Hold daily shift meetings and weekly in-service meetings:, • Provide all recipes for production sheets and ensure compliance to those recipes, • Provide kitchen staff with daily production sheets that have recipes attached;, • Review BEO’s weekly and assign prep and other duties on the production sheets;, • Prioritize and assign work, and conduct performance reviews;, • Recommend and implement procedural or production changes;, • May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times;, • Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use;, • Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;, • Reports all accidents and injuries in a timely manner;, • Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques;, • Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets;, • Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use;, • Teaches and trains all staff members production system and production program as needed for their respective role;, • Advanced knife skills required;, • Uses production software to enter pre- and post-production data software;, • Will take inventory weekly, and enter inventory into the production;, • Will perform other duties and responsibilities as assigned. Competencies • Presents self in a highly professional manner to others and understands that honesty and ethics are essential;, • Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action;, • Ability to motivate, develop, and direct people as they work and identify best people for the job;, • Ability to manage one's own time and the time of others;, • Willingness to be open to learning and growing;, • Maturity of judgment and behavior;, • Maintains high standards for work areas and appearance;, • Maintains a positive attitude;, • Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen), • Requires complete knowledge of kitchen equipment;, • Physical Requirements:, • Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses;, • Significant walking or other means of mobility;, • Ability to work in a standing position for long periods of time (up to 8 hours);, • Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds., • Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations., • Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations., • Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction., • Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations., • Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. Requirements: • A high school diploma or equivalent with 8 years related work experience, • A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience;, • Valid ServSafe certification, • Must comply with any dress code requirements;, • Must be able to work nights, weekends and some holidays;, • Must have working knowledge of Microsoft Office and Google Docs., • Must be able to type twenty words per minute.

Job DescriptionCompany Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. Forefront Healthcare is looking for a talented culinarian to join our team! We have an exciting opportunity for an Executive Chef in Meadville, PA. WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: You will be part of an amazing community where your culinary and management skills will be valued! Most of all, you will be valued! Job description We are looking for an Executive Chef who brings a depth of culinary with experience in healthcare/senior living. As the Executive Chef, you will get to be involved with our residents who will be waiting to try your next dish! Prior experience in a healthcare environment is a plus! The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities • Organize and direct the culinary team and management staff., • Help in the preparation and design of all food and drink menus, • Work together with our dietitians on menus and offerings for our residents, • Produce high-quality plates both design, • Ensure that the kitchen operates in a timely way that meets our quality standards, • Lead and develop team and understand how to manage conflict with resolution, • Manage and train kitchen staff, establish a working schedule and assess staff’s performance, • Order supplies to stock inventory appropriately, • Comply with and enforce sanitation regulations and safety standards, • Proven experience as an Executive Chef., • Understanding of various cooking methods, ingredients, equipment, and procedures, • Excellent record of kitchen and staff management, • Accuracy and speed in handling emergency situations and providing solutions, • Familiar with the industry’s best practices, • Working knowledge of various computer software programs (MS Office, restaurant management software, POS), • BS degree in culinary science or a related certificate would be a plus, • Casual dining restaurant, • Fine dining restaurant Qualifications • Culinary experience: 3 years (Preferred), • Cooking: 3 years (Preferred), • Kitchen management 3 years Additional Information Benefits • 401(k), • Dental Insurance, • Disability insurance, • Employee assistance program, • Health insurance, • Life insurance, • Paid time off, • Retirement plan, • Vision insurance Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job DescriptionBenefits: • 401(k) matching, • Dental insurance, • Health insurance The Assistant General Manager is responsible for assisting in the day-to-day operation and management of the restaurant and bar. This person will be responsible for supervising front-of-house staff and reporting to the General Manager. The Assistant General Manager will understand and exemplify the Red Letter Hospitality mission, vision, and values at all times and ultimately ensuring the staff is highly engaged and capable of providing an inspired hospitality experience to all guests. Responsibilities: Manage a team of front-of-house staff including scheduling, training, and general supervision Oversee that all opening and closing duties are completed correctly and that cleanliness and maintenance are maintained Responsible for the correct operation of the POS systems Balancing of all daily and nightly cash drawers and POS systems Training and developing servers, bartenders, host, all FOH positions Inventory and maintenance for front of house items and those used within the establishment as well as letting Chef know when to order supplies Enforce and monitor all health, safety, and sanitation standards in their area Handle guest complaints according to provided guidelines Must be able to assist in ensuring all systems are functioning at optimal levels to ensure entry, receiving, and inventory control. Monitoring operations, resolving issues, and implementing policies and regulations Ensuring high-quality service, effective cost management, and guest satisfaction. Must be able to update and track daily reports as assigned by the General Manager Assist with vendor partnerships to ensure all professional relationships optimize costs and meet expectations with respect to service and the bottom line of the business Work with the General Manager and Marketing Director on new marketing concepts and ideas and to make sure all campaigns are executed effectively and in a timely manner Will report to and will receive other responsibilities as assigned by the General Manager Requirements: High School Diploma/GED Able to work 50+ hours a week 4+ years of Management experience 1+ year of beverage ordering and inventory management preferred Must have a strong financial understanding and proven ability to successfully interpret and manage P/L A strong knowledge of wine and spirits Strong communication skills Microsoft Proficient

Job Description Salary: Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1509542 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job Description Overview Opportunity: Restaurant Expeditor Ensure all food is prepared at the appropriate time and delivered to the correct guest in a timely and efficient manner. Potential Career Path Restaurant Server – Restaurant Captain – Restaurant Manager Essential Job Functions • Serve as primary point of contact between front-of-house and back-of-house, • Receive order tickets from servers and call them in to kitchen, • Ensure all allergies and dietary restrictions are highlighted on order tickets and communicated to kitchen staff, • “Fire” courses with chef at appropriate time, • Direct food runners when to pick up dishes and where to deliver them, • Ensure food runners have memorized table and seat numbers for every dish leaving the kitchen, • Ensure all plates leaving the kitchen meet Chef’s standards for presentation, freshness, and temperature., • Ensure all plates leaving the kitchen were prepared in adherence to any dietary restriction or food allergy noted on the order ticket., • Ensure no dish leaves the kitchen unless it is part of a complete order to ensure courses are delivered completely and simultaneously., • Manage flow of dinner service for all tables, including private dining, ala-carte dining, and multiple-course tasting menus, • Run food to tables as needed, • Ensure anyone delivering food to a table is able to authoritatively describe the dishes they are delivering, • Ensure the Expeditor station is appropriately stocked at all times, with items such as plate wipes, Sharpies, thermal printer paper, highlighters, and side towels, • Be aware of and enforce all restaurant policies and procedures, • Be aware of and enforce all Forbes and LQA policies and procedures, • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Position Requirements • High School diploma or equivalent preferred., • Previous food and beverage experience required or equivalent training. Work Environment and Context • Work schedule may vary and will include working on holidays and weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description SERVERS Who We Are We are built on a foundation of deeply rooted Latin culture, cooking, and hospitality. As an established hospitality group of over 10 years, Garces has cultivated a team of talented restaurant professionals committed to our passion for Latin inspired hospitality. James Beard Award recipient Chef Jose Garces invites you to be a part of his dedicated team. Come grow with us. What We Seek We seek talented culinary and hospitality professionals with a passion for Latin Inspired Hospitality. Why Choose Us: • Competitive Compensation, • Flexible scheduling, • 401(k) with Company Match, • Must be 18 years of age or older to serve alcohol (based on state regulations). We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Chef de Cuisine/Head Chef Popular Tavern & Restaurant, Reopening in Philadelphia, PA Salary: $65,000 - $75,000 + benefits, dining perks, etc. Job Qualifications: • Proven experience in a professional kitchen, ideally with Sous Chef experience or higher, • Strong culinary skills with a focus on presentation and quality, • Excellent leadership and management skills, • Ability to work collaboratively with a team, • Passionate about food and fostering a positive workplace culture, • Capable of working under pressure and handling multiple tasks efficiently, • Knowledge of labor and COGS management is a plus Job Responsibilities: As the CDC/Head Chef, you will be expected to: • Lead and inspire the culinary team to deliver high-quality, delicious tavern fare, • Collaborate with the Executive Chef and General Manager on menu development and improvements, • Oversee kitchen operations and ensure all culinary standards are met, • Manage kitchen inventory and ordering, ensuring cost control and proper stock levels, • Train and mentor junior kitchen staff and develop future leaders in the culinary team, • Ensure health and safety protocols are strictly adhered to, maintaining a clean and safe kitchen environment, • Work closely with the opening GM and Executive Chef to establish a strong kitchen brand Join us and become the vibrant CDC/Head Chef our team needs to shine! If you’re eager to bring your culinary talents to a newly renovated, high-energy location, we want to hear from you. Please email your resume directly to for immediate consideration.

Job Description *This job requires active TS/SCI clearance. Please apply only if you have an active TS/SCI clearance. * North Point Technology is looking for a TS/SCI Cleared Software Engineers to support a critical mission. The GEOINT Collection neXt (GCX) Program, awarded May 25 as a 7-year contract, is dedicated to sustaining and advancing the GEOINT Information Management Services (GIMS) system. GIMS is a mission-critical enterprise platform that acts as the primary gateway for submitting and adjudicating GEOINT Information Needs (GINs) and related requirements. It enables users to search, discover, and retrieve imagery and other GEOINT data, while centrally managing collection, exploitation, dissemination, and production tasks across a broad network of commercial and national providers. The program employs DevSecOps and Agile practices, emphasizing communication, collaboration, integration, automation, and performance measurement between software developers and IT professionals. Above all, the program prioritizes operational stability. The selected candidate will join a scrum team within the development organization, supporting a range of activities, including: • Planning, executing, and coordinating Agile software development tasks., • Designing, building, documenting, testing, and debugging software solutions that address critical mission needs through logical and mathematical methods., • Implementing established standards, processes, procedures, and tools across the full development life cycle., • Leveraging knowledge of computer hardware/software, mission/business application domains, information processing techniques, and user input to design and develop software., • Identifying and correcting program errors, creating and maintaining development documentation, and analyzing system functionality to clarify program intent, output requirements, data inputs, techniques, and controls., • Defining, applying, and validating compliance with software standards. Responsibilities: Design, build, and operate CI/CD pipelines for containerized workloads across dev/test/prod, and implement core Kubernetes platform capabilities (RBAC, networking, ingress, secrets, autoscaling, and upgrades). Package and deploy services with Helm/Kustomize using repeatable release strategies, automate environments with IaC, and embed DevSecOps controls and GitOps standards. Improve operability with strong observability and incident practices, partner with application teams to onboard and troubleshoot, harden the software supply chain and artifact flow, and document platform patterns and templates to scale adoption. Required Qualifications: • TS/SCI Clearance, • BS in Software Engineering or related field, • 2-10 years of experience in CI/CD and Kubernetes-focused engineering or SRE/Platform Engineering, • Strong Kubernetes skills - core objects, scheduling, RBAC, networking, storage, upgrades, troubleshooting, • Hands-on experience building CI/CD pipelines (GitLab CI, Jenkins, GitHub Actions, Azure DevOps, or similar), • Experience with Helm and at least one IaC tool (Terraform preferred), • Experience operating container platforms (Docker/OCI), registries, and image lifecycle management, • Proficiency with Linux and scripting (Bash and/or Python); comfort debugging distributed systems, • Experience implementing security controls in pipelines (scanning, secrets handling, least privilege, policy), • Experience with NGA CORE (Common Operations Release Environment) - a DevSecOps environment with an integrated CI/CD pipeline and a Kubernetes-based PaaS., • Experience supporting Kubernetes deployment and container orchestration across multiple security domains / networks in government or IC environments, • Hands-on GitOps operations (Argo CD/Flux), including multi-tenant cluster patterns, • Experience with policy-as-code (OPA/Gatekeeper, Kyverno) and admission control guardrails, • Experience with service mesh (Istio/Linkerd) and zero-trust-friendly network segmentation, • Experience building reusable platform "golden paths" (pipeline templates, Helm charts, scaffolding), • Strong background in platform hardening - supply chain security, artifact signing, provenance, SBOM workflows, • Familiarity with compliance and ATO workflows in regulated environments (RMF/NIST controls), • Large-scale software development experience, including:, • Agile development with familiarity in Scaled Agile Framework (SAFe) using VersionOne, • Experience with Angular, DOJO, Oracle WebLogic, Tomcat, • Databases: Oracle DBMS, Postgres DBMS, SQL, PL/SQL, • Operating systems: UNIX/Linux, • Web/automation technologies: HTML, Selenium, JavaScript, EJB, Web Services, Microservices (Docker & Kubernetes), REST, XML, UML, • Development tools: Eclipse or NetBeans, • Deployment architectures and CI/CD pipelines using Docker, Git/JIRA, Kubernetes, Jenkins, Conductor, Kafka/Zookeeper, Consul, CMDB, • Big data technologies, including:, • Data ingest: JSON, Kafka, Microservices, Elasticsearch, • Analytics: Hive, Spark, R, Pig, Oozie workflows, • Hadoop ecosystem: Hive data, Oozie, Spark, Pig, Impala, Hue, • COTS integration: Knowi, MongoDB, Oracle, MySQL RDS, Elastic, Logstash, Kibana, Zookeeper, Consul, Hadoop/HDFS At North Point Technology, EMPLOYEES come first! We value our employees by providing excellent compensation, benefits, and a flexible work-life balance. We strive for a close-knit and open atmosphere where the owners are always directly available to our team members. Come join us! Apply with North Point Technology today! For positions requiring a federal security clearance, your clearance level must be clearly identified on your resume.

Job Description Come and join our vibrant retirement community and enjoy being a key member of our Team. We know that our people are the key to our success. We are a CCRC situated on a beautiful 50-acre campus with warm and friendly staff. Overview: Our boutique retirement living community on the prestigious Main Line of Pennsylvania is seeking a highly skilled and creative Executive Chef to lead and manage our culinary operations. This is a unique opportunity to make a lasting impact on the lives of our residents, crafting exceptional dining experiences that focus on nutritional value, taste, and elegance. The Executive Chef will oversee all aspects of food production, menu creation, kitchen staff management, and the overall culinary experience for our residents and guests. Key Responsibilities: • Culinary Leadership: Develop and execute creative, nutritious, and visually appealing menus tailored to the preferences and dietary needs of our residents. Special focus on providing healthy and flavorful options that meet various dietary restrictions, such as low-sodium, low-sugar, gluten-free, and other specialty diets., • Strategic Initiatives: Support and implement the Strategic Initiatives of the organization. Including the implementation of systems and processes to carry out these strategies., • Recipe & Menu Development: Collaborate with the dining services team to create seasonal menus and weekly specials that incorporate local ingredients and high-quality products. Keep menus fresh, engaging, and aligned with the tastes of the residents. Ensure all menu items are memorialized with accurate and consistent recipes for costing and consistency purposes., • Kitchen Operations: Oversee all kitchen activities, ensuring proper food handling, preparation, and presentation. Ensure cleanliness, organization, and adherence to health and safety standards at all times., • Staff Management: Lead, train, and motivate kitchen staff, ensuring they maintain high standards of performance. Provide continuous development opportunities, fostering a positive, team-oriented environment., • Schedule Expectations: Ability to work all shifts, Weekends, Holidays and Evenings will be required. Manage Scheduling and PTO requests to ensure business demand is consistently met and exceeds residents' expectations., • Resident Satisfaction: Interact with residents and family members to understand individual preferences and dietary requirements. Take proactive steps to enhance the dining experience and make adjustments based on feedback., • Cost Control and Budgeting: Manage food inventory, inventory management, ordering, and supplier relationships to ensure cost-effective and high-quality procurement. Monitor food costs and work within a defined budget, while maintaining a premium dining experience., • Collaborative Approach: Work closely with the dining services team, nutritionists, and community managers to align the culinary offerings with overall wellness goals and community standards., • Event Planning: Assist in planning and executing special events, themed dinners, and holiday celebrations to enhance the social dining experience of residents and their guests., • Proven experience as an Executive Chef, Sous Chef, or similar role in a fine dining or high-end hospitality setting. Experience in senior living or healthcare dining is a plus., • Culinary degree or equivalent formal training., • Strong understanding of nutrition and specialized diets for older adults (e.g., diabetic, heart-healthy, low-sodium)., • Demonstrated ability to lead a kitchen team and foster a positive work environment., • Excellent communication and interpersonal skills with the ability to engage with residents and staff alike., • Strong organizational and time management skills, with the ability to multitask and prioritize effectively., • Knowledge of food safety regulations and sanitation practices. Including but not limited to local, state and federal regulations and inspections., • Passion for providing exceptional food experiences and creating a welcoming, inclusive environment for residents., • A minimum of five years’ management experience is required., • Serv-Safe Certification required., • CEC, Certified Executive Chef Designation preferred., • Must be able to lift a minimum of 50 lbs. using appropriate body mechanics., • Competitive salary and benefits package., • Opportunity to make a meaningful difference in the lives of our residents., • Work in a beautiful, community-centered environment on the Main Line of Pennsylvania. Beaumont Retirement Services, Inc is an equal opportunity employer & affords equal opportunity to all applicants for all positions without regard to race, color, religion, gender, gender identity, national origin, age, disability, pregnancy, veteran status, or any other status protected under local, state, or federal laws. Benefits Health Insurance Health Savings Account Dental Insurance 403(b) Plan Employee Assistance Program Life and AD&D Insurance Long Term Disability Voluntary AFLAC LegalCare Paid Time Off Student Loan Paydown Program Tuition Reimbursement Scholarships Employee Appreciation Events Technology Proficiency: Demonstrated ability to effectively use and adapt to a variety of digital tools, software, and systems relevant to the role. Proficient in data entry, report generation and utilizing software to streamline workflows. This includes the ability to quickly learn new technologies, troubleshoot basic technical issues, and apply technology to improve efficiency, accuracy, and communication. Ability to proactively identify opportunities to leverage technology for operational improvements. Technology MS Office Microsoft 365 Office Suite Anybill Invoice Processing Adobe Acrobrat Adobe ADP HRIS/Payroll System Software Full Count Point of Sale Meal Tracker Nutrition Management Sentrics Resident Engagement System WorxHub Work Order Management MustHaveMenus Digital Menu Creation

Job Description • Company: Chick-fil-A King of Prussia (135 W Dekalb Pike, King Of Prussia, PA 19406), • Starting Pay: Up to $16/hr *Voted as America’s favorite & one of the fastest-growing quick-service restaurants in the country *Industry leader in Customer Service & Hospitality *Faith-based, individually owned & operated company • Chick-fil-A King of Prussia's Commitment To You Here at Chick-fil-A King of Prussia we strive to create a culture of care in and out of the restaurant by restoring the community and team members with delicious food and great hospitality. We pursue excellence and hire the highest caliber team members to help add and enrich our culture and impact our community. • Value and Appreciate Employees *Flexible Schedules *Free Food *Access to Scholarships *Career Advancement Opportunities *Sundays Off • Opportunity At Chick-fil-A King of Prussia we care for our team and community. We passionately pursue excellence and strive to make a positive impact through delicious food and hospitality. We are searching for those that positively influence people around them and thrive in an environment of service and hospitality. Are you looking to challenge yourself and grow within a great team atmosphere? Let’s get started. • Position Type *Full-Time *Day shifts *Open availability highly preferred • Your Impact *Participate in a fast-paced, upbeat environment preparing safe, tasty food with state of the art equipment *Maintain a clean work environment with high standards and expectations *This position will be responsible for unloading the truck daily and putting away stock *Join a team of over 100 Team Members that focuses on growth, personal and professional development *Upper management and leadership growth opportunities including Trainer, Team Lead, Shift Lead, and Director positions • Background Profile *Must be 18 or older *Ability to work at a quick, yet efficient and thorough pace--hustle is a must! *Team-oriented, adaptable, dependable, and strong work ethic *Positive attitude, coachable *Ability to communicate effectively with guests and team members *Ability to lift up to 50lbs • Consistency and Reliability, • Cheerful and Positive Attitude, • Values Teamwork, • Loves Serving and Helping Others Applicants must be able to: • Work Quickly and Efficiently, • Follow Food Safety and Cleanliness Guidelines, • Maintain Proper Quality Parameters Applicants will also be expected to be able work on their feet for several hours at a time and lift potentially heavy objects when necessary. Job opportunities as Cook / Food Prep / Kitchen Team Member / BOH Crew Member is generally offered as full time or part time restaurant job. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description DESCRIPTION OF EMPLOYER: Founded in 1901, Feeser’s, Inc. is a family owned and operated full-line foodservice distributor located in Harrisburg, PA servicing the Mid-Atlantic region. Feeser’s provides an expansive offering of dry, refrigerated, and frozen products to a diverse customer base comprised of restaurants, healthcare facilities, educational facilities, and other institutions. SUMMARY: Selling food and non-food related products to a territory’s customers base. Responsible in achieving set territory performance goals by acquiring new customers and increasing sales within existing customers. ESSENTIAL DUTIES AND RESPONSIBILITIES * Builds and maintains a network of sources from which to identify new sales leads. * Communicates with customers and leads to identify and understand their product or service needs; identifies and suggests products and services to meet those needs. * Demonstrates the functions and utility of products or services to customers based on their needs. * Ensures customer satisfaction through ongoing communication and relationship management; resolves any issues that may arise post-sale. * Maintains communication with existing and previous customers, alerting them of new products, services, and enhancements that may be of interest. * Maintains detailed reports of sales activities including calls, orders, sales, lost business, and any customer or vendor relationship problems. * Provides periodic territory sales forecasts. * Performs other duties as assigned. * Day to Day sales calls for your territory’s customer base. * Acquiring new customers within your territory. * Assisting customers with product questions, market updates, and menu/recipe ideas. * Daily Review and Analyze territory sales performance information within the CRM System. * Answer all customer calls, and questions in a precise timely manner. * Management of all account receivables within assigned territory. * Participation in general sales meetings and regional sales meetings both in person and virtually. * Work with all departments with Feeser’s including Transportation, Purchasing and Warehouse * Participation in training seminars, Manufacturer Tours, and Food Shows. * Work with Brokers and Manufacturer Reps by selling specific new items to customers in assigned territory. * Perform administrative duties, such as processing credits and pick-up requests. * Contacting all appropriate customers and completing all required paperwork within 24 hours on a Manufacturer Recall. * Maintain up to date data within our CRM System for existing customer and prospective customer. * Completing and returning all required documentation within the time parameters Management has requested. SKILLS REQUIRED: * Excellent interpersonal and customer service skills. * Excellent sales and negotiation skills. * Excellent organizational skills and attention to detail. * Strong analytical and problem-solving skills. * Ability to function well in a high-paced and at times stressful environment. * Proficient with Microsoft Office Suite or related software. QUALIFICATIONS & EXPERIENCE: * High school diploma or general education degree (GED), or 5 years of foodservice sales experience. * Bachelor's degree in Business, Sales, Marketing, Hospitality, or Culinary Arts preferred. * 6 months of sales, and/or chef/restaurant management experience, and/or related (Business, Sales, Marketing, Hospitality; or Culinary Arts) degree. * 1 year of outside foodservice sales experience preferred. * Restaurant management / chef experience preferred. CERTIFICATES, LICENSES AND REGISTRATIONS: * Valid driver's license with a "clean" driving record (including no single DUI in the last 3 years and no multiple DUIs within the last 7 years). * Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required. PHYSICAL REQUIREMENTS: * Moving self in different positions to accomplish tasks in various environments including tight and confined spaces. * Ability to physically stand, bend, squat, and lift equipment up to 100 pounds. * Remaining in a stationary position, often standing or sitting for prolonged periods. * Moving about to accomplish tasks or moving from one worksite to another. * Communicating with others to exchange information. * Repeating motions that may include the wrists, hands and/or fingers. * Operating motor vehicles or heavy equipment. * Outdoor elements such as precipitation and wind. * Must possess visual acuity, i.e., close, distance, and color vision, depth perception and the ability to adjust. Feeser's, Inc. is an Equal Opportunity Employer. Qualified women, minorities, and US military veterans are encouraged to apply. Feeser's Food Distributors is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. All employment decisions are based on qualifications, merit, and business needs. Powered by JazzHR sKnEiZS7Jr

Job Description Job Description: Servers Brookside Country Club in Macungie, PA is looking for friendly, knowledgeable, service-oriented restaurant servers with a passion for hospitality to join our team. Servers are responsible for selling and serving food and beverages using their knowledge, hospitality and service skills. A knowledge of wines, liquor and cocktails is a plus. Key Requirements: • A gracious, friendly, and helpful attitude towards members and guests, • Efficient communication skills, • Ability to multi-task and work in a very busy environment, • Flexible schedule with full availability on nights, weekends and holidays, • Familiarity with Jonas POS is a plus, but not required, • Must be able to lift items weighing between 5-50lbs, • Must be able to stand on your feet for 4 hours + during a shift, • Ability to work outdoors in the summer months, without any immediate issues to heat Responsibilities: • Full table service including menu suggestions, upselling, delivery of food, and check settlement, • Maintain bar, dining room, and kitchen working areas, • Taking orders, • Delivering food, • Serving alcohol, • Busing, cleaning, and resetting tables, • Opening and closing side work Physical Setting: Fine dining restaurant, Banquet Events Schedule: • Tuesday - Sunday, • Country Club / Restaurant experience: 1 year (Preferred)

Job Description Are you a culinary visionary with a passion for innovative cuisine and a flair for leadership? Butcher and the Rye, a renowned dining destination with a James Beard nominted bar program, is reopening its doors after a hiatus following Covid 19, and we're on the hunt for an Executive Chef to lead our kitchen to new heights. About Us: Located in the heart of the city, Butcher and the Rye is celebrated not only for its mouthwatering dishes but also for boasting the best whiskey selection in town. As a proud member of the Top 21 Cocktail Bars in the USA, our establishment combines a vibrant atmosphere with an exceptional dining experience that keeps our guests coming back for more. What We're Looking For: We're seeking an Executive Chef who can blend creativity and technical skill, bringing a fresh perspective to our menu while honoring our commitment to quality and excellence. If you have a track record of success in a high volume kitchen, and a passion for crafting unforgettable dishes, we want to hear from you. Your responsibilities will include: -Lead and inspire a talented kitchen team to deliver exceptional culinary experiences -Design and execute innovative menus that highlight seasonal ingredients and showcase your culinary creativity -Collaborate with our bar team to create perfect pairings with our extensive whiskey selection and craft cocktails -Ensure the highest standards of food safety and sanitation are maintained -Manage kitchen operations, including inventory, ordering, and budgeting What We Offer: -A chance to work in a dynamic and supportive environment with a talented team -The opportunity to showcase your culinary artistry and influence our menu direction -Access to one of the best whiskey selections in the city alongside a top-rated cocktail program -Competitive salary and benefits package

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Community employees may receive annual anniversary rewards dependent on classification., • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Schedule: Sunday - Thursday Responsibilities Responsible for the day to day operations and staffing for the kitchen and dining venues of their community. • Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy., • Meet regularly with residents and family members to confirm that high satisfaction levels are maintained., • Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere., • Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations., • Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed., • Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores., • Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times., • Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements., • Maintain Employee Satisfactions scores at or above designated scores., • Interview and hire staff for the Culinary Services department., • Conduct and participate in monthly department meetings/in-services, • Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor., • Work with the staff and residents in the planning and development of recipes and menus based on resident likes and dislikes and monthly budgets., • Ensure that all staff uses and maintains equipment properly to avoid damage and costly repairs., • Maintain the appropriate inventory of kitchen supplies, small wares and table ware., • Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors., • Responsible for planning, preparation and execution of Engage Life events, special events, banquets, and theme meals., • Work closely with the Community Sales Director and community staff to market the community via “Taste of Atria – Road Shows” and “Signature Items”., • Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements., • May perform other duties as assigned or requested. Qualifications • Five (5) or more years Culinary Experience in the hospitality industry., • High School Diploma or General Education Degree (GED)., • Strong organization and time management skills., • Able to resolve problems of dissatisfied customers and/or employees., • Food handlers permit as required by state law and/or Company standards., • Basic Computer skills – Microsoft word, Outlook, and Excel., • Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle)., • Must possess valid driver's license., • Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.

Job DescriptionExecutive Chef – Sheraton Valley Forge King of Prussia, PA | Wurzak Hotel Group Redefine Culinary Excellence. Shape the Future of Hospitality. The Sheraton Valley Forge is in the midst of an extraordinary transformation—a complete renovation that will feature a reimagined restaurant and bar, all-new meeting and event spaces, a state-of-the-art fitness center, a stunningly redesigned lobby, and a brand-new club lounge. With this rebirth comes an incredible opportunity for a visionary Executive Chef to leave their mark on the culinary landscape of one of the region’s most dynamic hotels. This isn’t just another kitchen leadership role. This is your chance to: * Elevate banquet and catering experiences in over 25,000 sq. ft. of newly refreshed meeting and event space. * Build, mentor, and energize a talented culinary team to deliver creativity, consistency, and excellence at every turn. * Collaborate across departments to create unforgettable guest experiences that reflect the energy and innovation of the Sheraton brand and Wurzak Hotel Group. We’re looking for a bold culinary leader with: * 5+ years of experience as an Executive Chef in a high-volume, full-service hotel or upscale restaurant. * A passion for food innovation, presentation, and delivering memorable dining experiences. * Proven expertise in menu development, banquets/events, and cost management. * Strong leadership skills to inspire and grow a high-performing team. * The ability to thrive in a fast-paced, evolving environment—and the creativity to embrace change as opportunity. What We Offer: * Competitive Salary + Performance Incentives * Comprehensive Health Benefits (Medical, Dental, Vision) * Robust supplemental benefits (Life, AD&D, Legal, Pet Insurance & more) * Generous Paid Time Off * 401k Retirement Plan with Employer Match * Wellness Programs for physical, mental & financial health * Hotel & Travel Discounts across Marriott’s global portfolio * Ongoing Education & Professional Development Opportunities About Wurzak Hotel Group (WHG): WHG is a Philadelphia-based owner, developer, and operator of premium branded hotels, known for our entrepreneurial spirit and dedication to innovation, operational excellence, and guest satisfaction. With over 30 years of proven success, we continue to push boundaries and create spaces where people want to stay, dine, and gather. If you’re ready to bring passion, creativity, and leadership to a hotel on the rise, we invite you to join us in shaping the future of the Sheraton Valley Forge. Apply now and make your mark!

Job DescriptionCompany Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Job Description Forefront Healthcare is seeking a talented Executive Sous Chef to join our team at a senior living facility in Meadville, PA. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team. Benefits Offered: • Comprehensive Benefits: Medical, Dental, and Vision, • Paid Time Off: Sick Leave, and 6 Paid Holidays, • Employee Assistance Program: Support when you need it, • Company-Provided Life Insurance: Peace of mind for you and your family Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Coordinate food preparation and meal service., • Plan and initiate cooking schedule for food preparation to meet meal schedule., • Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards., • Prepare nutritional snacks for patients as directed by the Dietary Manager., • Creatively collaborate with Dining Management on special events and menus., • Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service., • In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products., • Determine the amount and type of food and supplies as required for daily menus., • Notify the Dietary Manager of food, supplies or equipment needs., • Report equipment breakdowns and unsafe conditions to Dietary Manager., • Supervise dietary staff in the absence of Dietary Manager, • Clean equipment and work areas as assigned by the Dietary Manager, • Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures., • Attend and present in-service educational programs., • Follow defined safety codes while performing all duties., • Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Qualifications Competencies: • Customer Service Oriented., • Basic Food Preparation Knowledge., • Sanitation and Safety Practices., • Thoroughness., • Must have the ability to coach others., • Proven ability to coach and teach within the kitchen. Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: Work schedule can include days, evenings, some weekends, and some holidays. Required Education and Experience: • Ability to read, write and speak English., • Minimum of 1 year of food preparation and service experience., • Manager ServSafe certification required or must be obtained within first 90 days of employment., • Knowledge of food handlers and safety regulations., • Proven track record of integrity., • Excellent verbal/written and problem-solving skills., • Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS)., • Must be detail oriented and accurate., • Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public., • Numerical ability necessary to make various computations in keeping work records, and in recipe preparation., • Motor coordination and manual dexterity are required to prepare food and operate dietary equipment., • Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving., • Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Additional Information Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule What Youll Do: • Lead chef competitions, cooking classes, and private events, • Teach existing menus and design creative new ones, • Mentor Kitchen Assistants and guide smooth event flow, • Interact with guests in a fun, engaging way What Were Looking For: • 5+ years of industry experience (culinary degree a plus), • Catering or teaching experience preferred, • Strong communication and leadership skills, • Must be available nights/weekends (23 shifts per week) Perks: • $30 starting pay + tips + bonuses, • Competition and performance bonuses, • Employee discounts + flexible schedule, • Join a thriving, creative culinary team If youre a chef who thrives on creativity, teaching, and guest interaction, wed love to have you on the Hudson Table Philly team!

Job Description Executive Chef – Valley Forge, PA Casual Concept Salary of $75-80k, benefits, 401k Are you a passionate culinary leader ready to take the helm of a dynamic kitchen? We're seeking an experienced and innovative Executive Chef to inspire our team and elevate our dining experience in the beautiful Valley Forge, PA. As our Executive Chef, you'll be a culinary visionary, responsible for steering all aspects of our kitchen operations from concept to plate. We're looking for someone with a creative flair, exceptional organizational skills, and a proven track record of success in a high-volume culinary environment. Key Responsibilities: • Menu Development & Innovation: Design and implement exciting, seasonal menus that reflect current culinary trends and guest preferences, ensuring diverse and appealing offerings., • Kitchen Management: Oversee daily kitchen operations, including prep, cooking, and plating, ensuring consistency, efficiency, and adherence to recipes and quality standards., • Team Leadership: Recruit, train, mentor, and manage kitchen staff, fostering a positive and productive work environment where culinary talent can thrive., • Inventory & Cost Control: Manage food and supply inventory, negotiate with vendors, control food costs, and minimize waste without compromising quality., • Quality Assurance: Maintain impeccable standards of food quality, presentation, taste, and hygiene, ensuring all health and safety regulations are strictly followed., • Financial Performance: Collaborate with management to achieve financial targets, including labor and food cost percentages., • Special Events: Plan and execute menus for special events, banquets, and catering functions, adapting to various guest needs and dietary restrictions., • Kitchen Maintenance: Ensure all kitchen equipment is properly maintained and in good working order. Qualifications: • Minimum of 5 years of experience as an Executive Chef or Head Chef in a reputable restaurant or hospitality setting., • Proven ability to lead, motivate, and manage a diverse culinary team., • Strong understanding of current culinary trends, food costs, inventory management, and kitchen operations., • Excellent communication, organizational, and problem-solving skills., • Culinary degree or equivalent professional training preferred., • Demonstrated creativity in menu development and food presentation., • Ability to work flexible hours, including evenings, weekends, and holidays., • ServSafe certification or equivalent food handler's permit required. What We Offer: • Competitive salary: $75,000 - $80,000 annually, • Comprehensive benefits package, • 401k retirement plan, • Opportunity to lead and innovate in a fantastic location If you are an experienced and qualified Executive Chef in Valley Forge, PA ready for a new challenge, please send your resume to . Company DescriptionSince 2000, Gecko Hospitality has established itself as a premier recruiting partner for the hospitality and restaurant management industry, consistently connecting top-tier talent with exceptional career opportunities and supporting employers in building high‐performing leadership teams. With deep industry expertise and a nationwide recruiting network, Gecko delivers tailored, people‐focused hiring solutions that drive meaningful organizational impact. Our professional recruiters bring a distinct advantage: they are former senior hospitality leaders who have managed operations, led teams, and delivered excellence across restaurants, hotels, private clubs, and other hospitality environments. This firsthand experience enables us to identify and engage candidates who are not only highly qualified but well‐equipped to excel in demanding leadership roles — from general managers and executive chefs to COOs and HR directors. With more than 25 years of recruiting experience and over 45,000 successful placements across all 50 states and Canada, Gecko Hospitality has earned a reputation for integrity, credibility, and consistent results. Our core values — community, integrity, excellence, credibility, and passion — guide every interaction with both clients and candidates. At Gecko Hospitality, we do more than fill positions. We create long‐term success for professionals and organizations by delivering strategic recruitment solutions that strengthen teams and elevate the hospitality industry as a whole.Since 2000, Gecko Hospitality has established itself as a premier recruiting partner for the hospitality and restaurant management industry, consistently connecting top-tier talent with exceptional career opportunities and supporting employers in building high‐performing leadership teams. With deep industry expertise and a nationwide recruiting network, Gecko delivers tailored, people‐focused hiring solutions that drive meaningful organizational impact.\r\n \r\nOur professional recruiters bring a distinct advantage: they are former senior hospitality leaders who have managed operations, led teams, and delivered excellence across restaurants, hotels, private clubs, and other hospitality environments. This firsthand experience enables us to identify and engage candidates who are not only highly qualified but well‐equipped to excel in demanding leadership roles — from general managers and executive chefs to COOs and HR directors.\r\n \r\nWith more than 25 years of recruiting experience and over 45,000 successful placements across all 50 states and Canada, Gecko Hospitality has earned a reputation for integrity, credibility, and consistent results. Our core values — community, integrity, excellence, credibility, and passion — guide every interaction with both clients and candidates.\r\n \r\nAt Gecko Hospitality, we do more than fill positions. We create long‐term success for professionals and organizations by delivering strategic recruitment solutions that strengthen teams and elevate the hospitality industry as a whole.

Job Description Kitchen Manager - Downingtown, PA Casual, High Volume Restaurant Salary from $65-75k, benefit, bonus, advancement potential! Are you a culinary leader passionate about creating exceptional dining experiences? We're a popular casual restaurant in Downingtown, PA, known for our great bar food, innovative dishes, and vibrant atmosphere. We're seeking a talented and experienced Kitchen Manager to lead our back-of-house operations and uphold our commitment to culinary excellence. If you thrive in a dynamic, high-volume environment and are ready to inspire a dedicated kitchen team, we want you! Why Join Us? • Competitive Salary & Benefits: Enjoy a strong compensation package, comprehensive benefits, and bonus potential., • Future Advancement: We believe in developing our talent from within, offering clear pathways for career growth., • Dynamic Environment: Be part of a team that values creativity, quality, and a passion for hospitality. Responsibilities: • Oversee all daily kitchen operations, ensuring efficiency, quality control, and adherence to recipes and standards., • Lead, mentor, and develop the culinary team, including hiring, training, scheduling, and performance management., • Manage food inventory, ordering, cost control, and waste reduction to meet financial targets., • Maintain the highest standards of cleanliness, food safety, and kitchen organization in compliance with health regulations., • Collaborate with the management team to enhance menu offerings and overall guest satisfaction. Qualifications: • Minimum of 2-3 years of Kitchen Manager or Sous Chef experience in a high-volume, full-service restaurant., • Proven leadership skills with the ability to motivate, train, and develop a diverse kitchen staff., • Strong understanding of food cost control, inventory management, and kitchen budgeting., • In-depth knowledge of food safety, sanitation, and kitchen equipment maintenance., • A true passion for culinary arts, quality ingredients, and creating memorable dishes., • Excellent communication, organizational, and problem-solving skills., • Ability to work a flexible schedule, including evenings, weekends, and holidays. Ready to lead our kitchen to new heights? Send your resume to to apply for the Kitchen Manager position in Downingtown, PA! Company DescriptionSince 2000, Gecko Hospitality has established itself as a premier recruiting partner for the hospitality and restaurant management industry, consistently connecting top-tier talent with exceptional career opportunities and supporting employers in building high‐performing leadership teams. With deep industry expertise and a nationwide recruiting network, Gecko delivers tailored, people‐focused hiring solutions that drive meaningful organizational impact. Our professional recruiters bring a distinct advantage: they are former senior hospitality leaders who have managed operations, led teams, and delivered excellence across restaurants, hotels, private clubs, and other hospitality environments. This firsthand experience enables us to identify and engage candidates who are not only highly qualified but well‐equipped to excel in demanding leadership roles — from general managers and executive chefs to COOs and HR directors. With more than 25 years of recruiting experience and over 45,000 successful placements across all 50 states and Canada, Gecko Hospitality has earned a reputation for integrity, credibility, and consistent results. Our core values — community, integrity, excellence, credibility, and passion — guide every interaction with both clients and candidates. At Gecko Hospitality, we do more than fill positions. We create long‐term success for professionals and organizations by delivering strategic recruitment solutions that strengthen teams and elevate the hospitality industry as a whole.Since 2000, Gecko Hospitality has established itself as a premier recruiting partner for the hospitality and restaurant management industry, consistently connecting top-tier talent with exceptional career opportunities and supporting employers in building high‐performing leadership teams. With deep industry expertise and a nationwide recruiting network, Gecko delivers tailored, people‐focused hiring solutions that drive meaningful organizational impact.\r\n \r\nOur professional recruiters bring a distinct advantage: they are former senior hospitality leaders who have managed operations, led teams, and delivered excellence across restaurants, hotels, private clubs, and other hospitality environments. This firsthand experience enables us to identify and engage candidates who are not only highly qualified but well‐equipped to excel in demanding leadership roles — from general managers and executive chefs to COOs and HR directors.\r\n \r\nWith more than 25 years of recruiting experience and over 45,000 successful placements across all 50 states and Canada, Gecko Hospitality has earned a reputation for integrity, credibility, and consistent results. Our core values — community, integrity, excellence, credibility, and passion — guide every interaction with both clients and candidates.\r\n \r\nAt Gecko Hospitality, we do more than fill positions. We create long‐term success for professionals and organizations by delivering strategic recruitment solutions that strengthen teams and elevate the hospitality industry as a whole.

Job Description We are looking for a creative and proficient executive chef skilled in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. Responsibilities • Plan and direct food preparation and culinary activities, • Modify menus or create new ones that meet quality standards, • Estimate food requirements and food/labor costs, • Supervise kitchen staff’s activities, • Arrange for equipment purchases and repairs, • Recruit and manage kitchen staff, • Rectify arising problems or complaints, • Give prepared plates the “final touch”, • Perform administrative duties, • Comply with nutrition and sanitation regulations and safety standards, • Keep time and payroll records, • Proven working experience as a head chef, • Excellent record of kitchen management, • Ability to spot and resolve problems efficiently, • Capable of delegating multiple tasks, • Communication and leadership skills, • Keep up with cooking trends and best practices, • Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Salary: From $75,000.00 per year Benefits: • 401(k) matching, • Dental insurance, • Disability insurance, • Employee discount, • Health insurance, • Paid time off, • Vision insurance Schedule: • 10 hour shift, • Holidays, • Night shift, • Weekend required Supplemental pay types: • Bonus pay Ability to commute/relocate: • Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: • Culinary experience: 10 years, • Cooking: 10 years Work Location: In person

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

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