Trabajos chef en Pennsylvania - Page 2

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Address: Marywood University - 2300 Adams Avenue, Scranton, PA 18509 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. Must be able to work some weekends. More details upon interview., • Requirement: Management of kitchen staff and culinary experience required., • Perks: Willing to train! The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job DescriptionCompany Description Fairmont Pittsburgh, a 4 diamond LEED certified luxury hotel, is located at the heart of Pittsburgh’s business, cultural and retail hub. Fairmont Pittsburgh offers superb and distinctive guest services and accommodations in a luxury setting. Drawing from Pittsburgh’s rich history, fl.2 showcases a wide selection of local beers, craft cocktails, and an elevated Modern American menu with unique signature items that have the power to transform guests into regulars. Vibrant and inviting, the restaurant and bar offers a space that allows for an open, airy atmosphere with a modern framework incorporated with architectural elements. Job Description Summary of Responsibilities: Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: • Consistently offers professional, engaging and friendly service, • Must be able to understand and adjust recipes according to business levels., • Have a working knowledge of properly storing, rotating and maintaining products., • Carries out any other duties as may be assigned., • Constantly checks quality and quantities of product on all stations and is able to give direction to cooks on correcting mistakes. Communicates any potential issues to Sous Chef or Chef., • Responsible for supporting other stations during peak business volume. Must have organizational and operational knowledge of all kitchen stations to be able to provide support., • Strong organizational skills, able to work with cooks maintain walk-ins and shared areas. Responsible for the shared upkeep of delivery logs, temperature logs and other health and safety documentation., • Excellent interpersonal skills, and able to communicate clearly. Must have a strong grasp of the culture of professional communication through company email., • Expected to support other culinary departments as needed., • Able to supervise cooks and give clear direction and training., • Must motivate the team and inspire others, • All tasks are completed with 100% attention to detail, • Must be flexible and willing to work in working all areas of the kitchen, • Takes on leadership responsibilities without being asked., • Is able to delegate tasks and follows up with cooks on completion of work., • Is highly motivated, able to work alone and give direction to others.Qualifications Qualifications: • Previous leadership experience is necessary, or participation in a leadership development program, • Must have at least three years’ experience in a high volume luxury hotel or equivalent, • Must be able to run all aspects of the kitchen in the absence of a Sous Chef., • Must be able to expedite the pass during service checking each plate for quality and doneness and correcting any issues or mistakes., • Able to lead cooks on correct preparation and presentation of all dishes., • Is able to accomplish all butchering needs for meat, fish and poultry., • Exerting up to 50 pounds of force occasionally, and /or up to 25 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Constant standing and walking throughout shifts. Additional Information What is in it for you: • Competitive salary and flexible benefit plans, • Generous PTO allowances, • Employee rates at Accor properties in NCA region, • Learning programs through our Academies, • Opportunity to develop your talent and grow within your property and across the world! Fairmont Pittsburgh is an equal opportunity employer. We are an inclusive company and our ambition is to attract, recruit, and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS All your information will be kept confidential according to EEO guidelines.

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

Job DescriptionDescription: Working directly under the Executive Chef, the Sous Chef is responsible for planning and directing food preparation in the kitchen. He/she supervises other kitchen staff, keeps abreast of any problems that arise in the kitchen and seizes control of a situation at a moment’s notice. The Sous Chef makes sure that food quality and presentation are of the highest standards from kitchen to the table. Responsibilities: • Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience, • Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision, • Monitor the hygiene and food safety standards of all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen, • Handle volume and stress with poise and finesse, • Organize and manage the expo process in the kitchen, • Uphold the standard of high-quality food above all else, • Share the passion for food, wine and the guest experience, • Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours, • Excellent time manageability skills, • Active listening and learning skills, • Ability to teach techniques and strategies to those under you, • Be able to withstand the pressure and strain of working in close quarters, • Hours may vary if Chef must fill in for his/her colleagues or if emergencies arise, • Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion, • 1-3 years of high volume kitchen experience, • Culinary degree preferredRequirements:

Job Description AVI Foodsystems is seeking energetic and skilled culinarians to join our patient and retail culinary teams at the prestigious Hospital of the University of Pennsylvania, located in University City, Philadelphia, PA. Salary compensation is $50,000 to $60,000 annually. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. • Supervise and manage the patient services and retail culinary production teams, • Engage with team members to ensure the highest levels of food quality in preparation, cooking and serving, • Supervise production of recipes in accordance with company standards and therapeutic dietary restrictions, • Follow all HACCP rules for food production / storage, • Select and develop menus, recipes and other requests, • Continuously create and oversee new menu options, • Proactively identify opportunities to nurture client relationships and grow sales, • Provide outstanding customer service support, • Ensure that all kitchen equipment is clean and professional in appearance at all times, • Follow directions and implement instructions from the Executive Chef, • Listen and effectively respond to the needs of leadership, • ServSafe Certification is strongly preferred, • Experience managing a busy kitchen, • Culinary certification preferred, • Experience with therapeutic diets is a plus, • Experience ordering and monitoring supplies, • Creativity and passion to help our team produce innovative dishes, • Excellent verbal & written communication skills, • A passion towards safety and sanitation, • Ability to create a talented staff to provide consistency in all food and service functions, • Professional appearance AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays COVID Vaccination Required

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

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Penn Highlands Healthcare - 100 Hospital Avenue, Du Bois, PA 15801 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. Must be able to work every other weekend. More details upon interview., • Requirement: Cook and/or Food Service experience required. Supervisory experience preferred. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description Located in the nation's first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The city's expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day. Job Specific • Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties, • Administers and ensures adherence to departmental guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements, • Supervises/performs kitchen opening and closing operations, • Supervises/assists food handlers in the preparation and production of all hot and cold food items, • Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility, • Ensures that all raw food ingredients are received and stored in the proper manner, • Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times, • Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met, • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards, • Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order, • Reports all equipment maintenance needs to Engineering, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards, • Follows New Hire Training and onboarding program in accordance with hotel policy, • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes, • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel, • Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events, • Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience, • Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant, • One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant, • Excellent culinary skills and knowledge of food productions techniques, • Thorough knowledge and understanding of kitchen equipment use and operation, • Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds, • Outstanding leadership, management, organizational, and communication skills, • Ability to speak, read and write English

Job Description Required Years of Experience 3 years Job DetailsLooking for strong sous chef candidates ready to grow with an dynamic hospitality company. Located in Fishtown, Philadelphia, Wm. Mulherin’s Sons is an urban Italian restaurant and hotel thoughtfully converted from a former 19th century whiskey blending and bottling factory. Mulherin’s features rustic Italian, wood-fired cuisine that emphasizes the smokiness and char of the wood burning oven & grill. We serve a casual, yet sophisticated & seasonally driven menu in a hip and nostalgic environment. The beverage menu features quality-driven cocktails along with a curated list of well-crafted beer and approachable wines from the Old and New World, carefully selected to complement the style of cuisine. Qualified candidates should possess: Benefits & Perks: Health Insurance, Vision Insurance, Paid Time Off, Dining Discounts Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply. Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.

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

Job Description • We are hiring immediately for full time and part time SOUS CHEF positions., • Location: Penn Highlands Elk - 763 Johnsonburg Road, Saint Marys, PA 15857. Note: online applications accepted only., • Schedule: Full time and part time schedules. Days and hours may vary, including rotating weekends. Further details upon interview., • Requirement: Previous culinary or food service experience preferred. Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation’s largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare’s Best Places to Work since 2012. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Job Description The Sweet Spot Bar and grill in Allentown, PA is looking for one sous chef to join our team. We are located on 2805 Lehigh Street. Our ideal candidate is a self-starter, motivated, and reliable. Responsibilities • Train and develop chefs to company standards, • Create new dishes and menus in accordance with business needs, • Anticipate ingredient needs and arrange re-stock accordingly, • Ensure a productive kitchen flow that upholds business standards Qualifications • Experience working as a lead line, sous chef or chef, • High familiarity with kitchen equipment, processes, and health and safety guidelines, • Able to delegate tasks effectively and assist when needed

Job Description Salary: $70,000 - $80,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Possesses a passion for sustainability Preferred Qualifications: • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

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

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

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

Job Description • We have an opening for a part time CHEF position., • Location: Penn Museum - 3260 South Street, Philadelphia, PA 19104 Note: online applications accepted only., • Schedule: Part time schedule. Days and hours may vary. Must be able to work occasionally nights and weekends. More details upon interview., • Requirement: Cook experience preferred., • Pay Range: $19.00 per hour to $24.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1463566. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis.

Job DescriptionChef de Cuisine Luxury Hospitality | Fine Dining | Culinary LeadershipOverviewA premier five-star luxury hotel is seeking an accomplished Chef de Cuisine to lead the culinary operations of two signature dining venues—one led by a world-renowned Michelin-starred chef and another offering elevated, contemporary cuisine with a local influence. This leadership role oversees all aspects of kitchen management, culinary creativity, and operational excellence. The ideal candidate is a passionate, detail-oriented professional with proven experience in fine dining and large-scale kitchen leadership, dedicated to delivering exceptional guest experiences through precision, consistency, and innovation.Key Responsibilities • Lead daily kitchen operations, ensuring exceptional food quality, consistency, and presentation across all restaurant outlets., • Develop, refine, and execute menus that align with the brand’s luxury standards and culinary philosophy., • Manage and mentor a large, diverse culinary team, fostering a culture of excellence, creativity, and accountability., • Implement and monitor systems for food cost control, labor efficiency, and overall kitchen profitability., • Ensure compliance with health, safety, and sanitation standards at all times., • Collaborate closely with Food & Beverage leadership to ensure seamless service and guest satisfaction., • Maintain operational standards through training, regular tastings, and quality reviews., • Oversee kitchen scheduling, purchasing, and inventory management to optimize efficiency and reduce waste., • Act as a brand ambassador by upholding the highest culinary and service standards.Qualifications & Experience, • Minimum 5 years of progressive culinary experience, including at least 2 years in a senior leadership role within fine dining or luxury hotel environments., • Strong background in contemporary and international cuisine; experience with Michelin-star or award-winning restaurants is an asset., • Proven ability to manage large kitchen teams and high-volume operations without compromising quality., • Proficiency with culinary production systems, cost management, and food & beverage software., • Excellent leadership, communication, and organizational skills., • Culinary degree or equivalent professional training preferred., • Must have legal authorization to work in the United States.Compensation & Benefits, • Competitive salary and annual performance bonus., • Complimentary stays and dining privileges across global luxury properties., • Employee meals prepared by the hotel’s culinary team., • Medical, dental, and vision coverage with discounted options., • Paid time off, nine paid holidays, and parental leave benefits., • Retirement savings plan with employer matching., • Complimentary uniform care and fitness membership benefits., • Professional development and global career growth opportunities.

Job Description Do you take pride in providing healthy and nutritional meals? Do you work well in a fast-paced, high-energy environment? Do you have a strong attention for detail and excellent problem-solving and communication skills? Are you able to coach and encourage staff to provide superior service and willing to actively participate in helping staff maintain efficiency without sacrificing excellence? If you answer yes to the above questions, we invite you to apply to join our exceptional team as a Chef Manager. Homeland has a tradition of caring that began in 1867 and continues today with Homeland Center and community outreach services: Hospice, Palliative Care, HomeHealth, and HomeCare. At Homeland, every person on our team matters and fulfills a greater purpose in the lives of our residents, patients, and clients. As a Chef Manager for Homeland Center, you contribute to our culture of care and trust by ensuring residents nutritional needs are met while maintaining proper Food Service regulations. • This is a full-time opening. Chef Manager Responsibilities include: • Designs, implements, manages, and monitors the purchasing system for the Nutritional Services department., • Ensures safe and quality food is purchased from approved vendors and suppliers., • Negotiates costs of food, supplies, and equipment with approved vendors and suppliers., • Designs, implements, manages, and monitors the inventory and receiving process for the department., • Assists Director and Assistant Director with planning and changing menus., • Prepares and analyzes budget reports which includes raw food costs, supplies, equipment, special functions, and more., • Tastes, smell, and observes food to ensure conformance with recipes, appearance, standards, and quality measures., • Conducts quality assurance/improvement audits for the department., • Supervises Nutritional Services team to ensure duties are performed as required., • Completes staff evaluations., • Disciplines staff according to policies and procedures as needed., • Plans and organizes processes for ordering and purchasing food, including emergency food supplies, to maintain food quality and adequate food inventory., • Plans, organizes, supervises, and directs the delivering, receiving and storage of food and supplies., • Inspects and ensures food storage areas are clean and adequately maintained for food storage., • Ensures food is properly prepared to prevent food-borne illness, and items are cooked and served at proper and safe temperatures., • Ensures staff follows proper sanitation and food handling practices when preparing and serving food., • Ensures cooks follow standardized recipes and preparing food to maintain accurate portion sizes, according to the menu., • Instructs and monitors tray-line staff to ensure accurate portions are being serving according to the menu., • Monitors the overall quality of equipment and kitchen supplies necessary for daily production, service of meals, and the needs department, and manages replacement of equipment as deemed necessary., • Assists with preparing and carrying out Nutritional Services policies and procedures, ensuring appropriate results associated with food preparation and meal service., • Prepares instructions regarding purchasing systems and procedures., • Assigns procurement requests to the Director of Nutritional Services., • Assists with ensuring food and supply costs remain within a predetermined budget, including maintaining records and preparing reports for management or administrative personnel. Chef Manager Requirements: Experience and Education: • Associates Degree in Culinary Arts., • Minimum of 3 yrs. experience as a commercial chef., • Valid Pennsylvania Driver’s License., • Basic Computer Skills, including the use of email, Excel spreadsheets, and Microsoft Word. Other skills and abilities: • Experience in a healthcare setting such as hospital or long-term care environment, with a working knowledge of infection control practices and standards required in a food service setting, a plus., • Basic English Language Skills, including ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization., • Basic Mathematical Skills, including ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs., • Basic Reasoning Skills, including ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. As a full-time Homeland Center employee, you would be eligible for: • Competitive Pay Rates., • Excellent Health Benefit Options, starting at no premium with no deductible and low co-pays, which includes Vision and Prescription coverage, with the option to purchase Dental and Identity Theft Protection., • 401K with matching and the direct support of a financial advisor to help you meet your goals., • Generous Paid Time Off. Homeland Center is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. Company DescriptionHomeland Center, chartered in 1867, is dedicated to providing residents with comprehensive support and healthcare services in a safe, secure and caring environment. Our staff promotes an atmosphere of dignity, kindness and consideration for everyone. Homeland at Home, a community outreach program of Homeland Center, provides quality care and support to patients in the comfort of their own home. Services include compassionate end-of-life hospice care; daily non-medical assistance and companionship; at-home physician-ordered medical treatment; and comforting palliative care for individuals with a serious illness. With a passion for caring for residents and patients like family, Homeland is among the best continuing care retirement communities and community-based healthcare providers in the nation. That same passion for caring also makes Homeland a wonderful place to work. If you enjoy bringing joy and comfort into the lives of others and being part of an organization committed to providing high-quality care, explore what job opportunities at Homeland may be right for you. Homeland offers competitive wages and benefits including a 401(k) plan, an employer-paid health insurance package, generous paid time-off, and advancement opportunities. Homeland is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status. All applicants must pass background checks, physical exams, and drug screenings before being employed. Homeland is a drug-free workplace with a federally defined regulatory duty to not hire anyone that has been convicted of any of the offenses contained in Act 169 of 1996 and as Amended by Act 13 of 1997.Homeland Center, chartered in 1867, is dedicated to providing residents with comprehensive support and healthcare services in a safe, secure and caring environment. Our staff promotes an atmosphere of dignity, kindness and consideration for everyone.\r\n\r\nHomeland at Home, a community outreach program of Homeland Center, provides quality care and support to patients in the comfort of their own home. Services include compassionate end-of-life hospice care; daily non-medical assistance and companionship; at-home physician-ordered medical treatment; and comforting palliative care for individuals with a serious illness.\r\n\r\nWith a passion for caring for residents and patients like family, Homeland is among the best continuing care retirement communities and community-based healthcare providers in the nation. That same passion for caring also makes Homeland a wonderful place to work.\r\n\r\nIf you enjoy bringing joy and comfort into the lives of others and being part of an organization committed to providing high-quality care, explore what job opportunities at Homeland may be right for you.\r\nHomeland offers competitive wages and benefits including a 401(k) plan, an employer-paid health insurance package, generous paid time-off, and advancement opportunities.\r\n\r\nHomeland is an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.\r\n\r\nAll applicants must pass background checks, physical exams, and drug screenings before being employed. Homeland is a drug-free workplace with a federally defined regulatory duty to not hire anyone that has been convicted of any of the offenses contained in Act 169 of 1996 and as Amended by Act 13 of 1997.

Job Description Salary: Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy using your culinary skills in fast paced growing environment? We are currently seeking a Sous Chef at Carnegie Mellon University in Pittsburgh, PA. In this role, you will be responsible for successfully supporting the culinary operations for a student dining location including working with a large staff. You will assist in the supervision, preparation, and cooking of various food items, as well as developing daily menu items and their preparation and garnishment. Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities: • Assist dining team with managing cost controls and control expenditures for the account., • Assists the Executive Chef and culinary team with planning and creating menus., • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations including inventory management, ordering, and administrative functions. Preferred Qualifications: • A.S. or equivalent experience ., • Culinary/kitchen management experience, depending upon formal degree or training., • High volume, complex foodservice operations experience - highly desirable., • Institutional and batch cooking experiences helpful., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life. Join our team and be part of shaping exceptional dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1470567 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Position Title: Sous Chef Salary: 65,000-70,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit 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 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. Bon Appetit maintains a drug-free workplace. Req ID: 1474097 Bon Appetit Gina Barbish

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

Job Description 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. You Will: • Be responsible for the entire restaurant operation, including P&L management, food cost control, labor efficiency, guest experience, and top-line sales growth., • Collaborate with the Chef de Cuisine on quality assurance processes and use guest feedback to generate actionable insights., • Manage new initiatives and launches within the restaurant, fostering an entrepreneurial spirit within your team., • Monitor operational flow, ensuring culinary and DOH standards are consistently met., • Manage and troubleshoot all issues with technology, systems, and off-site ordering platforms., • Serve as the face of hospitality, interacting with guests and delivery drivers to provide exceptional service, and training your team to do the same., • Ensure all employee relations matters, including performance discussions, are properly documented and communicated to HR., • Manage recruitment for your restaurant by proactively interviewing, hiring, and onboarding new team members., • Review and collaborate on people development with the Field Leadership team to create thoughtful succession plans., • Communicate daily updates and goals to your team through various channels, including pre-shift meetings., • Strictly uphold all anti-discrimination and anti-harassment policies. You Have: • A minimum of 3-5 years of experience in kitchen or operational restaurant management., • A passion for high-quality, real food and the leadership skills to operate a scratch-based, dynamic kitchen., • A willingness to be hands-on and assist wherever necessary., • Demonstrated ability to motivate and develop a high-performing team., • The discipline to create systems and maintain organization in a fast-paced environment., • Excellent communication skills and a keen eye for detail., • Strong computer skills, with the ability to navigate multiple digital ordering systems., • Adeptness at learning and systematically working with new technological platforms., • Familiarity with restaurant costing and inventory software., • The physical ability to meet the position's requirements, including lifting up to 50 pounds., • A commitment to professional improvement and continuous learning., • The drive to network and build strong ties within your restaurant’s community., • Strong problem-solving skills, with the ability to manage multiple variables to find optimal solutions., • A valid Department of Health and/or ServSafe certification.

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

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold

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

Job Description Join the culinary team at our beautiful hotel as our Sous Chef. The sous chef oversees the kitchen operations, supervising staff, and preparing food under the executive chef. Key responsibilities involve managing staff schedules, training new employees, handling inventory and ordering, assisting with menu planning, and ensuring food quality and safety standards are met. Responsibilities: • Kitchen management: Manage day-to-day kitchen operations, ensure smooth workflow, and supervise all kitchen stations, • Staff management: Supervise and delegate tasks to kitchen staff, create work schedules, conduct performance reviews, and handle hiring and training for new employees, • Food preparation: Prepare high-quality food and dishes, assist with menu planning and development, and ensure all food meets established standards and specifications, • Inventory and ordering: Manage inventory, order supplies, ensure ingredients are fresh, and monitor food costs, • Quality and safety: Enforce strict food safety and sanitation rules, and ensure kitchen equipment is maintained and in good working order Qualifications: • A formal culinary education (degree or diploma) is beneficial but not always required, • Previous experience in a kitchen role is necessary, often gained through promotion to the sous chef position, • Strong culinary and cooking skills, • Leadership and teamwork abilities, • Excellent communication skills, • Time management and multitasking capabilities, • Attention to detailAbout Company Set in the historic Washington Education Center building at the base of the 40th Street Bridge, TRYP Pittsburgh | Lawrenceville is a boutique neighborhood hotel located in the center of what TIME and Money Magazines named “The Coolest Neighborhood in America.” Steeped in neighborhood history and adorned with local art, the 108-room hotel is home to two restaurants, a coffee bar, spectacular rooftop city and neighborhood views, and two distinct event spaces for celebrations and events. TRYP Pittsburgh | Lawrenceville is a local gathering place and a hidden gem destination just 3 minutes from Downtown Pittsburgh, 30 minutes from Pittsburgh International Airport, in the heart of one of the City's most celebrated art, dining, and shopping districts.

Job Description Location: Bucknell University Admin • We are hiring immediately for a full time HOURLY SOUS CHEF position., • Address: One Dent Drive, Lewisburg, PA 17837 Note: online applications accepted only., • Schedule: Full time schedule. Rotating shifts - must work weekends. More details upon interview., • Requirement: 3+ years of high volume cooking experience required, • Fixed Pay Rate: $23 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1470131. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Health insurance

Job Description Location: Carlow University Tiernan Hall • We are hiring immediately for a full time SOUS CHEF position., • Address: 3333 5th Avenue, Pittsburgh, PA 15213 Note: online applications accepted only., • Schedule: Full time schedule. Sunday - Thursday, hours may vary. More details upon interview., • Requirement: Experience required., • Pay Rate: $19.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1452850. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Job Description AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Baker, Full-time at PennWest Edinboro in Edinboro, PA. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Oversee the preparation and baking of bakery items and gourmet pastries, • Create various desserts for the dining location and catered events, • Prepare other food items as directed by General Manager or Chef, • Maintain proper cooking and holding temperatures of foods, • Bake and decorates cake, • Conduct menu costing and planning, • Set up product displays, • Order, purchase, and stock bakery items, • Maintain inventory and product cost controls, • Ensure proper sanitations of kitchen area, • Uses proper portioning, • Ability to read, write and perform basic math, • Ability to follow verbal and written instructions, • Must be customer-oriented, organized and detail oriented, • Ability to occasionally lift 30 pounds, • High standard of personal hygiene, • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

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

Job DescriptionEXPERIENCED PANTRY CHEF We are looking for someone positive that has fun at work and enjoys the company of his/her teammates. If the following job description sounds like a position, you are capable of and would enjoy, please send your resume or come in to fill out an application in person. *Seeking an Experienced Pantry Chef that can handle a very high volume • Must be available Nights, Weekends and Holidays, • Must have previous kitchen experience, • Pantry/Prep Experience, • Follow restaurant protocols and menu guidelines, • Work in a clean and organized fashion and follow health department regulations, • Prep work basic vegetable prep to include peeling, slicing, dicing, and portioning, • Making desserts, dressings, salads and cold menu items, • General cleaning to include equipment, floors, walls, coolers and freezers, • Plating dishes - presenting food for guests to the chef’s specifications, • Ability to stay positive under pressure, • Ability to work as a team in a fast-paced environment

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Resident Director at Knoch School District in South Butler, PA. This is a Full-Time position. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products, • Plan, organize and direct the work of team members engaged in the procurement, storage, preparation and serving of food for this multi-operation location, • Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, • Prepare and maintain budgets including purchasing and staffing expenditures, • Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste, • Routinely monitor budget compliance and recommend changes as needed to maintain operational quality, • Take part in interviewing, selecting, managing and developing of team members, • Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions, • Foster an atmosphere of teamwork and encourage team members to collaborate, • 3 or more years of food service management experience, • A background as a chef or trained in culinary arts, • Demonstrated success in managing and developing teams to achieve desired results, • Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team, • Excellent written and oral communication skills, • Ability to conduct high level client meetings and presentations for quarterly reviews, • Strong working computer knowledge, including Microsoft Word and Excel, • Willingness and desire to take an involved, hands-on approach with leading the business AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays

Job DescriptionDescription: Pantry Prep Chef St. Clair Country Club is looking for motivated and reliable individuals interested in working in culinary arts as a Pantry Prep Chef! Located eight miles from downtown Pittsburgh, in the heart of the South Hills, our Team is committed to providing expectations of excellence in the highest quality dining, social, entertainment and recreational experiences to its 850 members and their families and guests. St. Clair Country Club offers four Ala Carte restaurants from casual to fine dining and multiple private dining and reception areas including a Ballroom that seats up to 240 people, the Crossroads Room which seats up to 100 people, the Alibi Room which seats up to 50 people, a Wine Library that seats up to 30 people, and Pool Snack Bar in season. Club is open year-round, Tuesday - Sunday in-season, Pool is open 7 days/week in-season Shifts are 1 pm - 9 pm and 2 pm - 10 pm Part time and Full time Responsibilities: • Prepare salads, cold appetizers, and desserts according to recipes and standards., • Ensure all pantry items are fresh, properly stored, and rotated to maintain quality., • Assist with inventory management., • Collaborate with the kitchen team to ensure timely and accurate food preparation., • Maintain cleanliness and organization in the pantry area, including refrigerators, freezers, and workstations., • Follow food safety and sanitation guidelines to uphold health code standards., • Assist with special events and functions as needed., • Communicate effectively with team members and management to ensure smooth kitchen operations., • Participate in training programs and professional development opportunities to enhance culinary skills., • Perform other duties as assigned. Benefits: • Free Staff Meal, • Golf Privileges on certain days with management approval, • Medical, Dental, Vision, 401k, Paid Sick Leave/Paid Time Off Requirements: • Previous culinary experience helpful., • Culinary schooling a plus., • Knowledge of basic culinary techniques and food preparation methods., • Ability to work effectively in a team environment., • Strong attention to detail and organizational skills., • Flexibility to work evenings, weekends, and holidays as required., • Knowledge of food safety regulations and procedures., • Ability to stand for long periods and lift up to 25 pounds., • Passion for food and dedication to delivering high-quality culinary experiences., • Ability to produce quality products in high volume, fast paced environment.

Job DescriptionDescription: Pantry/Cold Food Preparation Job Description Fox Chapel Golf Club is looking for a professional pantry/cold food preparation cook to join our culinary team. Duties consist of preparing high quality dishes and menu items in a timely fashion and ensuring customer satisfaction. The successful candidate will play a key role in contributing to our quality, passion, and teamwork, to reach our desired goals. Responsibilities · Setting up and stocking stations with all necessary supplies · Preparing food for service (Chopping vegetables, preparing sauces and dressings, butchering meat and seafood) · Cook menu items in cooperation with the rest of the kitchen staff · Answer, report, and follow Executive Chef or Sous Chef’s instructions. · Clean up station and work area and take care of leftover food · Stock inventory appropriately · Ensure food comes out in a timely fashion with high quality and presentation · Comply with nutrition and sanitation regulations and safety standards · Maintain a positive and professional attitude with coworkers and customers · Work directly with Executive Chef and Sous chef in preparing daily requirements and specials Qualifications · Proven Experience in restaurant kitchens. (Required) · Knowledge of various cooking methods, ingredients, knife handling and equipment · Ability to work well in a fast paced, fine dining setting · Ability to work well as a team If you are passionate about creating delicious dishes and thrive in a dynamic kitchen environment, we invite you to apply for the Line/Pantry Cook position with our team. Join us in delivering exceptional culinary experiences to our guests. Job Types: Full-time, Part-time Pay: $17.00 - $21.00 per hour Requirements: • Setting up and stocking stations with all necessary supplies, • Preparing food for service (Chopping vegetables, preparing sauces and dressings, butchering meat and seafood), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report, and follow Executive Chef or Sous Chef’s instructions., • Clean up station and work area and take care of leftover food, • Stock inventory appropriately, • Ensure food comes out in a timely fashion with high quality and presentation, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional attitude with coworkers and customers, • Work directly with Executive Chef and Sous chef in preparing daily requirements and specials, • Knowledge of various cooking methods, ingredients, knife handling and equipment, • Ability to work well in a fast paced, fine dining setting, • Ability to work well as a team

Manage all Kitchens in the absence of the Executive Chef or other Kitchen leaders. The Banquet Chef will lead the Banquet Kitchen Operation entirely and supervise the team in planning, preparing, executing for all Hotel events to create unforgettable and elegant event dining experiences for all our

Job Description Sous Chef Full-Service Hotel We are actively seeking a professional Sous Chef with solid leadership skills and high energy. If this sounds like your style as a Sous Chef, apply today for our location near State College, PA! We are seeking an individual who will provide strong HANDS-ON leadership and foster the development of the culinary and utility staff. You would be responsible for developing menus, specifying product standards, controlling and maintaining food inventories, and ensuring smooth and safe operations. This role reports directly to the Executive Chef and will manage and adhere to all aspects of the culinary budget. If this sounds like an opportunity that meets your career goals, apply immediately for the Sous Chef position for our location near State College, PA! Title of Position – Sous Chef Job Description: The Sous Chef supports the Executive Chef in managing the entire kitchen operations for the outlets and banquets, to include daily service, holiday menus, group functions, and special events. The Sous Chef is responsible for assisting with the management of day-to-day operations of the culinary department, upholding service standards, and helping to meet and exceed profit goals. The Sous Chef will also be responsible for ordering, receiving, and properly handling products, developing new menu ideas, meeting with clients when appropriate, training staff, and ensuring that all products represent our high standards. Benefits: · Competitive Starting Salary = $60k to $65k based on experience and includes some relocation! · Vacation and Paid Time Off · Great Work Environment · Medical, Dental, and Vision Insurance + 401k · And so much More! Qualifications: · The Sous Chef must have a minimum of 3 years of related culinary experience in a high-volume atmosphere. · The Sous Chef must have experience in inventory/cost controls, fiscal planning, and knowledge of profit and loss reporting. · The Sous Chef must also have excellent communication and interpersonal skills. · The Sous Chef must have experience with banquets, as well as à la carte service. · The Sous Chef should have open availability and be available for the operations. · The Sous Chef must have a passion for developing and training staff. Apply Now – Sous Chef role located near State College, PA! If you would like to be considered for this position, email your resume to Kevin Buck,

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

The Chef de Cuisine must supervise all phases of receiving, storing, preparing, producing, service, and sanitation alongside the Executive Chef.

Carversville Inn, a newly reimagined and hip dining destination in beautiful Bucks County, PA, is seeking an experienced, skilled, and motivated Prep and Line Cook to join our growing kitchen team.This is a career building opportunity to work under the direction of a NYC-trained chef who has honed t

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. The Senior Executive Chef is responsible for evaluating & implementing standards in culinary operations across multiple locations, ensuring high-quality food service, compliance with industry standards, and operational efficiency. This role involves leading culinary teams, supporting new account mobilizations, training chefs, hands on implementation and driving culinary excellence across the region. COMPENSATION: The salary range for this position is $85,000 to $115,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Leadership & Strategy • Collaborate with regional and corporate leadership to identify gaps and opportunities for culinary growth., • Act as a liaison between regional leadership and unit-level culinary teams., • Lead and support the culinary component of new account mobilizations., • Coordinate pre-opening culinary readiness, including equipment verification, staff planning, and menu execution., • Facilitate onboarding of newly hired Executive Chefs and culinary managers., • Conduct hands-on training covering food safety, production systems, menu planning, cost controls, and brand standards., • Train on proprietary and industry-standard culinary systems (e.g., menu management, inventory, purchasing)., • Standardize recipe execution and ensure compliance with company and regulatory standards (e.g., HACCP, CMS, Joint Commission)., • Champion culinary excellence through continuous improvement and system refinement., • Provide targeted hands on support to underperforming or at-risk units with culinary or operational challenges., • Conduct audits, develop corrective action plans, and coach local teams and see action plans through completion, • Lead special projects such as region-wide culinary initiatives, seasonal menu rollouts, or quality improvement efforts., • Maintain accurate travel schedules, reports, and unit performance assessments., • Ensure compliance with Aramark SAFE food, occupational, and environmental safety policies., • Extensive culinary leadership experience in multi-unit operations., • 8+ years of industry & culinary management experience, • Strong knowledge of food safety, compliance, and culinary training. Our Mission 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 ___.

Assisting the Executive Chef in dish development, organizational standards, cleanliness, and leadership. As well as assisting in the teaching and training of cooks, dishwashers, and at times Sous Chefs as well.

The dining room manager works directly under ownership and in tandem with the chef de cuisine to create an environment that elevates the guest’s experience and empowers the staff.

Our Mission 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 ___. The Executive Chef at Delaware Valley University is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills

Lead Cook – Sous Chef – Executive Chef – Food and Beverage Director. Prepare food items according to recipes and standards, taking pride in the excellence and quality of cuisine, while maintaining a safe and sanitary work environment. Bake, roast, broil, and steam meats, fish, vege

A Pizza Cook’s major responsibility is to cook pizza in a wood-burning, help the kitchen workers in the preparation of food items, and set up allocated stations for the menu, as instructed by Chef and compliant with standards. Has understanding and knowledge of how to properly use and maintain