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

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

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

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

General Manager Mr. Edison | Philadelphia, PA Lead. Set the Standard. Build the Culture. Mr. Edison is seeking a General Manager to serve as the heartbeat of our flagship supper club — a hospitality leader who believes excellence is built through culture, discipline, creativity, and genuine human connection. This is not a “run-the-shifts” job. This is a leadership role for someone who wants true ownership of a world-class restaurant experience. From guest journey and financial performance to team development, brand presence, and long-term growth. You will lead the entire operation of Mr. Edison, partnering closely with the Director of Food & Beverage, culinary leadership, brand & entertainment, and hotel partners to ensure every guest leaves feeling seen, celebrated, and eager to return. THE ROLE AT A GLANCE As General Manager, you will: • Own the day-to-day leadership, strategy, and performance of Mr. Edison, • Set the tone for service, culture, and operational excellence, • Build and mentor a high-performing leadership team, • Balance guest experience, financial results, and people development, • Serve as the face of the brand on the floor and in the community WHAT YOU’LL LEAD & OWN Leadership & Culture • Hire, develop, and inspire all management and front-of-house leadership, • Create a culture of accountability, pride, and continuous improvement, • Lead with emotional intelligence, clarity, and high expectations, • Host weekly leadership meetings with clear follow-through and accountability, • Coach leaders to become mentors, not just managers, • Model professionalism, polish, and presence aligned with a luxury hospitality brand Guest Experience & Service Excellence • Own the guest journey from first impression to farewell, • Ensure a constant, visible, and engaged leadership presence on the floor, • Champion intentional, anticipatory service — the details that turn moments into memories, • Handle guest recovery with grace, confidence, and authority, • Uphold service standards that feel personal, warm, and unforgettable Financial & Operational Leadership • Own the restaurant’s P&L, budgets, forecasts, and performance metrics, • Complete monthly P&L reviews, annual budgets, and present results to leadership, • Drive revenue while protecting margin and controlling variable costs, • Lead labor strategy, scheduling, and staffing models, • Supervise daily financial reporting, inventory accuracy, and cost controls, • Manage CapEx projects and operational improvements, • Partner with the Director of Food & Beverage on menu, beverage, purchasing, and inventory strategy, • Ensure compliance with health, safety, liquor, and brand standards, • Build systems and SOPs that create consistency without sacrificing soul Collaboration & Brand Integration • Partner closely with the Director of Food & Beverage, Executive Chef, Director of Brand & Entertainment, and hotel leadership, • Develop marketing, advertising, and community outreach strategies to grow the business, • Work with PR, social, and brand partners on events, activations, and promotions, • Represent Mr. Edison with polish, integrity, and authenticity, • Build strong relationships with guests, partners, and the local community WHO YOU ARE • A proven General Manager or Senior Restaurant Leader in high-end, hotel, or destination dining, • Financially fluent with deep P&L ownership and cost-control discipline, • Operationally sharp, creatively confident, and people-first, • Calm under pressure, decisive, and deeply organized, • A culture builder who develops leaders, not just schedules, • Someone who notices the small things — and understands they’re the big things COMPENSATION & BENEFITS • Salary: $95,000 – $120,000 annually, • Bonus: Eligible for discretionary bonus and incentive programs, • Paid Time Off (PTO):, • You will be eligible for up to three (3) weeks of PTO based on an accrual schedule, usable for illness, caregiving, preventative medical care, vacation, or any personal reason. WHY THIS ROLE IS SPECIAL This is not a maintenance role. This is a chance to leave a signature on one of Philadelphia’s most exciting hospitality concepts. You will help define what Mr. Edison feels like, sounds like, and is remembered for — every night, every guest, every detail. HOW TO APPLY Qualified candidates are encouraged to apply with a résumé and a brief introduction sharing how you lead, build culture, and create unforgettable guest experiences. Mr. Edison is an equal opportunity employer.

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

Communicate with F&B Director, Executive Chef and Sous Chefs to order all F&B products according to hotel needs and specifications. Monitor the grades and quality of products received to ensure they meet the hotel's established standards. Participate in hotel meetings including weekly staff, F&B, an

The Pastry Sous Chef is responsible for planning and directing pastry preparation in the kitchen, under the direction of the Executive Pastry Chef. Working with Executive Pastry Chef on developing new menu items, tastings and staying on top of trends. This position manages Pastry Chefs and is involv

EXECUTIVE CHEF POSITION AT FEARLESS RESTAURANT GROUP. A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes.

Royal Restaurant Group is seeking a passionate and driven Sous Chef to join our team. The ideal candidate will have the opportunity to work along side our Executive Chefs in expanding our repertoire focusing on upscale French, Creole, Vegan and Contemporary Cuisine featuring Scratch Cooking, R

The Executive Chef oversees all kitchen operations, including food quality, team leadership, financial performance, and brand standards. Executive Chef or senior culinary leadership experience.

An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. EXECUTIVE CHEF POSITION AT LOUIE LOUIE. A Fearless Restaurants Executive Chef will be a positive, profess

The pastry chef will work directly with our Executive Chef to create and evolve the dessert menu throughout the seasons. Wilder is seeking an Executive Pastry Chef to join our team! . Wilder is seeking an energetic, creative, and experienced pastry chef to run our pastry and baking program.

An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. EXECUTIVE CHEF POSITION AT MOSHULU. A Fearless Restaurants Executive Chef will be a positive, professiona

Proven experience as an Executive Chef, Chef de Cuisine, or Senior Sous Chef. We are looking for a chef who thrives in a collaborative, entrepreneurial environment and understands how to balance creativity with cost control and consistency.

The Board and Brew is seeking to hire a passionate and responsible head chef to lead the kitchen.We have a great core of cooks who want to learn and grow.The position comes with production and some line work.Regular creative opportunities with menu changing in collaboration with ownership.The "

Minimum 3 years of experience as an Executive Chef, preferably leading large, fast-paced, multi-outlet kitchens.

Executive Chef Job Reference Number: 37489 Employment Type: Full-Time, Onsite Segment: Healthcare Brand: Cura-Hospitality Location: Newtown Square, Pennsylvania (US-PA) Come join our amazing team and enjoy: • No late Night Shifts!, • Weekly Pay!, • Free meals!, • Work/Life Balance!, • Competitive Benefits Package!, • Tuition Reimbursement!, • Employee Referral Bonus! We are looking to add an experienced, motivated executive chef for our Healthcare team in Newtown Square. As an executive chef, you will have the opportunity to prepare delicious, healthy food for guests. • Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation., • Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met., • At least three years of progressive culinary experience., • Proficiency in Microsoft software programs., • Experience with budget statements. Nice-to-haves: • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #BOOST #LI-KM1 About Cura: Cura serves hospitals, senior living centers, and other long-term care facilities. We guarantee compassionate service and healthy, delicious meals to ensure that quality of life never diminishes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Accepting Applications for Managerial Hotel Positions. Explore opportunities in the following areas: * General Manager * Front Office Manager * Chief Engineer * Executive Chef * Director of Food and Beverage * Director of Sales and Marketing * Catering Sales Manager * Sales Manager Source: HHM Hot

Our company has multiple concepts in and around the Philadelphi Executive Chef, Executive, Chef, Staffing, Restaurant. A well-established and growing restaurant company with a great reputation for excellence in both food offerings and service is seeking a strong Executive Chef for one of our restaur

Davidson Hospitality Group - - Responsibilities: Communicate daily with Executive Chef for planning and staffing; Complete daily food requisitions and daily specials; Assist in hiring, training, and coaching of the team; Play an integral role in menu development; Manage inventory and maintain a cle

Gecko Hospitality - - Responsibilities: Lead and inspire the culinary team to deliver high-quality tavern fare; Collaborate on menu development and improvements; Oversee kitchen operations and culinary standards; Manage kitchen inventory and costs; Train and mentor junior kitchen staff.

Executive Chef or Chef de Cuisine in. Executive Chef – New Restaurant Concepts. The Executive Chef will lead the culinary development and daily operations for upcoming restaurant concepts in Philadelphia.

Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role. Train and develop sous chefs and junior chefs to support long-term talent growth. Job Title: Executive Restaurant Chef.

Job Description South 13th & Packer Ave – South Philly (Sports Complex Area) Macalusos is opening in the heart of the stadium district — from the experienced ownership behind The Roadhouse in Staten Island. We’re bringing proven hospitality, strong leadership, and a winning culture to South Philadelphia and we’re building our team now. We are hiring: • Servers, • Bartenders, • Line Cooks, • Prep Cooks What we offer: ✔ Competitive pay ✔ Professional kitchen leadership ✔ High-energy location near the stadiums ✔ Growth opportunities within an expanding brand ✔ A team-first environment Game days. Concert nights. Packed dining room. Real opportunity. Send your resume to:

Job Description Salary: $70K- $78K Pay Grade: 12 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 Working as a Sushi Chef, you will be responsible for successful sushi production and operation. Duties will include but not be limited to preparation, set-up and break down of sushi station, production and ordering. You will also be responsible for the handling, preparing and storage of perishable products. You will be expected to adhere to HACCP guidelines to ensure efficient, safe and sanitary food production. Key Responsibilities: • Designs, manages and owns the overall experience, not just the offerings, • Exhibits a passion for quality food preparation and taste, • Follows all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides, • Prepares well balanced meals to fuel clients through the day, • Sets an expectation of hospitality that is friendly and engaging, • Trains and develops team members, • Assists Executive Chef with all disciplines and owning the cafe staff., • Works with Executive Chef to ensure all Company employee guidelines are implemented and adhered to, • Promotes a culture of Food and Workplace Safety, • Treats everyone with professionalism, care and respect, • Communicates with the Client honestly, accurately and in a timely manner Preferred Qualifications: • Minimum of three years related experience in upscale sushi operations, • Previous experience in preparation and production of sushi in high volume operations, • Supervisory, leadership, coaching, training & management skills, • Excellent knife skills, • Self-starter, innovative and ability to multitask, • Maintains a positive attitude and motivate team, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Knowledge of current industry and food trends, • Computer skills: proficient in Microsoft Office, • Ability to lift, bend and carry up to 40 lbs, • Knowledge of safe and sanitary food handling principles, • Conformity to the highest standards of personal integrity and ethical behavior, • ServSafe or Department of Health certification a plus Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story 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 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.

Job DescriptionDescription: The Prep Cook is responsible for working under the leadership of the restaurant’s executive chef for all food preparation needs. He/she performs routine and day-to-day tasks that are needed to allow the line cooks to turn out perfect meals. Tasks include chopping vegetables, breaking down stations, cutting meat, weighing and mixing ingredients, washing and preparing vegetables, storing food properly, and more. Responsibilities • Follow clear direction in food preparation and storing, • Clearly label and date all prepped items, especially those stored for later use, • Strong listener in order to understand specific directions on food prep, • Understand the English language in order to execute recipes, • Clear communication skills in between coworkers, • Be able to use manual dexterity to cut/chop food, • Stand for the entirety of a scheduled shift, • High school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job DescriptionDescription: The Line Cook prepares food exactly to the Executive Chef’s specifications and manages all food stations for menu execution. Responsibilities • Set up and stock all food stations with necessary supplies, • Prep all needed food items for service, • Execute menu items according to specifications and standards, • Cook menu items in cooperation with the rest of the kitchen staff, • Ensure that all food is made in a timely fashion and always in high quality, • Clean up station and take care of any leftover or “bad” food according to the chef, • Stock inventory of stations, • Cooking experience, • Clear understanding of menu items, • Understand and responsible for prepping ingredients, • Strong grasp on various cooking methods, food items, equipment, etc., • Multitask in a high volume kitchen, • Handle hot and cold work conditions during food preparation, • Continuous reaching, bending, lifting, carrying items up to 30 lbs., • Have a high school diploma, or equivalent (preferred)., • 2 or 4 year culinary degree preferred, but not required., • Minimum of 1-2 years experience in food service/hospitality field, • Food handler's card may be required according to local and or state regulationsRequirements:

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Curtis Institute of Music - 1726 Locust Street, Philadelphia, PA 19103 Note: online applications accepted only., • Schedule: Full time schedule. Thursday - Monday, closing shift (ends @ 8:30pm). More details upon interview., • Requirement: 5+ years of cook and supervisory experience required. Sous chef experience preferred., • Perks: Uniforms! Staff meals provided! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1509684. 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: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: 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 or copy/paste the link below 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. Bon Appetit maintains a drug-free workplace. [[filter4]]

Job Description Position: Sous Chef – Banquets / Hotel Culinary Operations Industry: Hospitality / Culinary Location: Philadelphia, PA CO-OP Restaurant & Lounge at The Study at University City seeks a motivated Sous Chef specializing in banquets and catering. This role oversees culinary operations for 7,000 square feet of event spaces and the restaurant, delivering exceptional experiences for a variety of functions. The Sous Chef collaborates with the Executive Chef to manage daily culinary operations. Primary responsibilities include banquet and catering execution, with occasional support for restaurant service to uphold quality and guest satisfaction. Our dedicated team believes exceptional guest service is our highest priority. We welcome energetic, service-focused culinary professionals who are passionate about hospitality, quality cuisine, and delivering memorable dining and event experiences. Kitchen Snapshot • CO-OP Restaurant & Lounge – Located within The Study at University City, • Approximately 120-seat restaurant and lounge, • 7,000 square feet of meeting and event space, • Banquets, university events, corporate meetings, and private functions, • Seasonal menus and scratch cooking Responsibilities • Support culinary leadership for banquet and catering events across 7,000 square feet of event space., • Direct daily kitchen operations with the Executive Chef, ensuring effective preparation, production, and service., • Ensure banquet menus and event production are executed consistently to quality standards., • Oversee restaurant service operations at CO-OP Restaurant & Lounge as needed., • Supervise, train, and mentor kitchen staff to build strong team performance., • Maintain efficient and cost-effective food production and kitchen operations., • Uphold high standards in food preparation, presentation, and plating., • Ensure food is prepared and served in accordance with quality standards and service timelines., • Manage food storage, rotation, and inventory control to prevent waste and ensure freshness., • Inspect and supervise kitchen equipment to ensure cleanliness, safety, and proper functioning., • Maintain full compliance with food safety and sanitation regulations at all times., • Manage ordering, purchasing, and inventory to support kitchen operations., • University and academic events, • Corporate meetings and conferences, • Private receptions and social gatherings, • High school diploma or GED required; formal culinary training or associate degree in culinary arts preferred., • Experience: 2+ years of experience in a fine dining, upscale casual, or hotel culinary environment., • Banquet, catering, or high-volume event culinary experience strongly preferred., • Food Handler certification required., • Strong knowledge of cooking techniques, ingredients, equipment, and kitchen procedures., • Ability to work flexible schedules, including evenings, weekends, and holidays., • Excellent communication and interpersonal skills., • Proficiency in English required; a second language is a plus., • Strong organizational skills, including time management, multitasking, and prioritization., • Ability to collaborate effectively with culinary staff and hotel departments., • Ability to lift or carry items weighing up to 50 pounds. The Study at University City is a 212-room hotel located at the crossroads of the University of Pennsylvania and Drexel University in the heart of University City in Philadelphia. Designed as a place of discovery and connection, the hotel blends thoughtful hospitality with contemporary residential-inspired guest rooms and welcoming public spaces. The property is home to CO-OP Restaurant & Lounge, a lively 120-seat restaurant and lounge known for spirited hospitality and seasonal menus. The hotel also features 7,000 square feet of meeting and event space, hosting university functions, corporate meetings, conferences, and private events supported by the culinary team. Eligible full-time team members are offered a comprehensive benefits package. This includes medical, dental, vision, life, and disability insurance. Team members receive paid time off and paid holidays. Additional benefits include participation in our 401(k) retirement savings plan and access to the Employee Assistance Program, which offers counseling and support services. Benefits, eligibility, and coverage details will be provided during the hiring process. Study Hotels is an Equal Opportunity Employer and does not discriminate on the basis of age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local law. Study Hotels is a drug-free workplace. Pre-employment drug test and background check required. Keywords: Sous Chef, Banquet Sous Chef, Catering Chef, Hotel Sous Chef, Banquet Chef, Culinary Manager, Hospitality Culinary, Catering Operations, Banquets and Events, Restaurant Sous Chef Powered by JazzHR rElH9cAak2

Job Description We’re looking for a talented and passionate Pastry Chef to lead our dessert program and bring creativity, precision, and consistency to every sweet creation. If you have a love for baking, an eye for detail, and a flair for presentation, we’d love to have you on our culinary team. Position Overview: As the Pastry Chef, you’ll be responsible for producing a variety of high-quality desserts, pastries, breads, and baked goods. You’ll oversee the pastry department, manage prep and production schedules, and contribute to menu development with innovative and seasonal offerings. Key Responsibilities: • Prepare and present a wide range of pastries, desserts, baked goods, and plated sweets, • Design and develop dessert menus in collaboration with the Executive Chef or management, • Ensure consistency, quality, and visual appeal of all pastry items, • Manage inventory, order supplies, and maintain proper storage and rotation of ingredients, • Oversee and train pastry assistants or team members, • Maintain a clean, organized, and efficient pastry kitchen, • Follow all food safety, hygiene, and sanitation standards, • Stay up to date on pastry trends, techniques, and seasonal ingredients What We’re Looking For: • Proven experience as a Pastry Chef or in a similar role, • In-depth knowledge of baking techniques, dessert preparation, and flavor profiles, • Strong attention to detail and commitment to quality, • Excellent time management and organizational skills, • Ability to work independently and lead a pastry team, • Creativity and passion for pastry arts, • Culinary or pastry degree preferred, but not required, • Food safety certification is a plus Why You’ll Love Working Here: • Creative freedom to develop and showcase your pastry talents, • Competitive pay based on experience and skill, • Opportunities for leadership and career advancement, • A supportive and collaborative kitchen environment, • Flexible scheduling and employee meal benefits If you’re ready to take the lead in a pastry kitchen where quality, creativity, and consistency matter, apply today and bring your sweet vision to life.

Job Description • We are hiring immediately for a full time CASHIER/FOOD SERVICE WORKER position., • Location: Virtua Health - 303 Lippincott Drive, Marlton, New Jersey 08053. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, 6:30 am to 3:00 pm. More details upon interview., • Requirement: Prior cashier and food service experience is required., • Pay Range: $16.50 per hour to $20.00 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily., • 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. Works with all management staff and the marketing and operational departments to develop and produce the most outstanding and seamless entertainment and resort experience in the world. Responsible for the overall operating performance, guest satisfaction, and financial results for the property. Plans, organizes, directs and coordinates the operations of all Rooms Division, Star Service, Catering and Conference Management, and Food and Beverage departments in accordance with Loews Hotels Star Service Standards and corporate budgetary and profit guidelines. Oversees all hotel Food and Beverage promotion to establish the hotel as the preferred provider of locally catered social events. Directs and actively participates in all Loews Hotels Good Neighbor Programs in the surrounding community. Job Specific • Work with the Executive Committee including the Director of Rooms, Director of Food and Beverage, Director of Conference Services/Catering and Destination Services, Director of Human Resources, Director of Sales and Marketing, Director of Engineering, Controller, and the Executive Chef to develop annual goals and operational objectives, • Work with the hotel department managers and their department heads to establish goals and objectives that coordinate with the overall resort wide goals and objectives, • Coordinate the operations and activities of the above departments to ensure synergy within the resort to reach financial performance and guest satisfaction objectives, • Evaluate changes in guest needs, the hotel's guest mix, and industry and competitive trends to recommend appropriate product/service and operational changes to be made to ensure guest and employee satisfaction, and to maintain market dominance and exceptional financial returns, • Develop annual hotel operating budget with the involvement of Director of Operations, Controller, and Sales and Marketing Director, • Monitor and maintain hotel financial performance within approved budgetary guidelines, • Responsible for the profit performance of stated hotel departments, • Responsible for overall hotel guest satisfaction, setting goals to achieve specific objectives, • Responsible for overall resolution of guest problems or complaints, • Develop annual capital expenditure plans, • Work closely with the Director of Operations and the Controller to achieve all support services and related goals, • Actively participate and promote staff involvement in community and service projects through Loews Good Neighbor program, • Demonstrate and promote teamwork among all management and staff, • Promote and ensure a clean and safe work environment, • Coordinate all hotel security efforts with the Security team to ensure the safety of all hotel guests and employees, • Coordinate all hotel emergency evacuation activities, directing the activities of the hotel Emergency Response Team, • Ensure adherence to New Hire Training Program and ongoing Star Service Training in accordance with hotel standards, • Interview, train, praise, coach, counsel, and discipline according to Loews Hotels standards, • Notify Vice President of Operations and/or Organizational Planning Committee promptly and fully of all appropriate problems or unusual matters of significance, • Is polite, friendly, and helpful to guests, management, and employees, • Promotes and applies teamwork skills at all times, • Attend all appropriate hotel meetings and training sessions, • Execute emergency procedures in accordance with hotel standards, • Comply with all safety regulations and procedures, • Comply with all hotel policies, standards, and rules, • Minimum five years experience as General Manager of a four-star/four-diamond city-center property, • Bachelor degree in Hospitality Management or related field, • Progressive experience managing within a unionized labor environment, • Excellent planning, organization, and guest services skills, • Outstanding leadership and communication abilities, • Proven track record in the hotel industry demonstrating achievement of outstanding profit and guest service related goals, • Able to push, stand, stoop, bend, and lift items weighing up to 25 pounds repetitively

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 DescriptionDescription: Position Summary The Service Manager is responsible for overseeing daily front-of-house operations and ensuring an exceptional, refined dining experience for every guest. This role requires a leader with fine dining service experience, a strong background in staff training and development, and a deep understanding of hospitality standards. Hotel or luxury hospitality experience is highly desirable. Key Responsibilities • Lead, mentor, and supervise front-of-house service staff, ensuring consistent execution of fine dining service standards, • Deliver and maintain an elevated guest experience, anticipating needs and resolving concerns with professionalism and discretion, • Design, implement, and conduct ongoing service training programs, including onboarding, service standards, and guest engagement, • Maintain detailed knowledge of menu offerings, wine and beverage programs, and service sequences, • Collaborate closely with Executive Chef, Sommelier, and Management team to ensure seamless service operations, • Oversee reservations, floor plans, pacing, and staffing levels to optimize guest flow and service quality, • Uphold all health, safety, and sanitation regulations, • Model exemplary hospitality, appearance, and service etiquette at all times, • Assist with performance evaluations, scheduling, and team development, • Opportunity to work in a refined, high-caliber dining environment, • Competitive compensation based on experience, • Minimum of 2–4 years of high-level service experience, • Proven experience in training, coaching, and developing service teams, • Strong understanding of fine dining service techniques, wine service, and hospitality etiquette, • Previous management or supervisory experience in a fine dining or luxury hospitality environment, • Hotel or luxury resort dining experience is a plus, • Excellent communication, leadership, and organizational skills, • Ability to remain calm and professional in a fast-paced, high-expectation environment, • Passion for hospitality, attention to detail, and guest satisfaction Physical & Schedule Requirements, • Ability to stand and walk for extended periods, • Flexible schedule, including evenings, weekends, and holidays

Job Description The Delta Hotel Philadelphia Airport is seeking a Sous Chef to join our culinary team, reporting directly to the Executive Chef. The ideal candidate will bring experience in both restaurant and banquet settings. As the Sous Chef, you will act as second-in-command in the kitchen, supporting the Executive Chef by overseeing daily operations, supervising staff, and ensuring the highest standards of food quality and safety. Key responsibilities include menu planning and development, managing inventory, training team members, and stepping in for the Executive Chef as needed to maintain smooth, high-quality service. Compensation: $55,000 - $65,000 yearly Responsibilities: • Kitchen Management: Supervises daily operations, delegates tasks to line cooks, and ensures efficient service during busy shifts., • Culinary Leadership: Assists in designing menus, creating daily specials, and ensuring all dishes meet company, taste, and presentation standards., • Staff Training & Supervision: Hires, trains, mentors, and schedules kitchen personnel while maintaining a positive, professional environment., • Inventory & Cost Control: Monitors stock, orders supplies, manages waste, and ensures compliance with health and food safety regulations., • Operational Support: Acts as the primary leader in the Executive Chef’s absence and troubleshoots kitchen equipment issues. Qualifications:, • Experience: Proven experience as a Sous Chef, Chef de Partie, or relevant leadership role., • Culinary Expertise: In-depth knowledge of cooking techniques, menu planning, and recipe development., • Leadership: Strong team management, communication, and conflict-resolution skills., • Technical Knowledge: Proficiency in sanitation (e.g., ServeSafe) and inventory management software., • Education: A degree in Culinary Arts is preferred, though relevant work experience is often prioritized. About Company Stylishly renovated and well-located, Delta Hotel by Marriott Philadelphia Airport is the perfect destination for your Philly adventure. You will find our hotel less than one mile from Philadelphia International Airport and a short drive from the city's downtown district. Grab a hot breakfast and lunch to go at the Market, or sit down for breakfast, dinner, or a beverage at Lounge 1643. Host flawless meetings, weddings, and social events in one of our 15 elegantly appointed venues, enhanced by expert planners and custom catering. In the mood to explore. Head into downtown Philadelphia and get to know some of the city's most noteworthy attractions, from the Liberty Bell to the University of Pennsylvania. Whatever your reason for visiting, Delta Hotel Philadelphia Airport offers all the essentials you need for your stay in the City of Brotherly Love.

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

Job Description We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionWe are a brand-new Radisson Hotel in Philadelphia looking for a great team to grow with!We are a brand-new Radisson Hotel in Philadelphia looking for a great team to grow with!

Job Description Overview We create communities where employees thrive in their work, helping our residents thrive in their homes. Atria Senior Living’s family of brands has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Employees may receive annual anniversary rewards dependent on classification, starting at $500 for Full Time employees, • Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results, • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities Responsible for the overall operations and service of meals in all dining venues of the community. Responsible for the hiring, training and development, and ongoing performance management of the wait staff working in all dining venues of the community. Customer Service: • Provide high levels of customer service and create a restaurant style dining atmosphere., • Work closely with Director of Culinary Services and Executive Director to keep residents satisfied with food, service, and dining programs., • Assist with the preparation and execution of the Art of Atria Dining enhancement programs., • Review the daily menu with residents and staff., • Orient new residents to menus, dining room hours, and dress code for dining venue., • Solve issues before they become problems or complaints., • Assist with room service delivery according to Company policy., • Document and report resident attendance are for meals. Quality Enhancement: • Train and uphold Quality Enhancement standards at all times., • Create dining staff cleaning schedules and task lists and hold staff accountable for completion of cleaning duties and tasks., • Ensure that staff handles dishes, silverware, glassware according to Company guidelines and food handling guidelines., • Maintain dining room in a clean, crisp, upbeat atmosphere at all times., • Visually confirm that all tables are set according to Atria Standards., • Ensure that dining room floors are clean and receive regular maintenance (sweeps and mops as necessary)., • Ensure that trash/refuse containers are emptied and kept clean., • Ensure that beverage equipment, ice cream freezer, wait staff refrigeration, food, and supply storage areas are kept clean and in good working condition., • Verbally and visually confirms resident satisfaction through out meals, • Assist with the transportation and storage of food and supplies., • Ensure that the dining room side work is completed prior to the end of each shift., • Hold staff accountable to maintain café and hospitality stations according to Atria Standards. Leadership: • Interview, hire, coach, train and develop wait staff., • Conduct ongoing and annual performance appraisals given to assigned staff., • Coach and train new and current wait staff to provide high levels of customer service and proper serving techniques., • Assist Director of Culinary Services with back of the house operations as needed., • Assist with preparation and execution of special events, banquets, and theme meals., • Communicate the resident likes and dislikes to the cooks and Director of Culinary Services., • Communicate complaints and compliments in the dining room to the cooks and Director of Culinary Services. Communication: • Conduct pre-meal stand up meetings in the kitchen prior to meal service in the absence of the Director of Culinary Services and/or Chef., • Attend resident Food for Thought meetings and lead meeting in the absence of the Director of Culinary Services and/or Chef., • Attend and participate in monthly department meetings/in-services., • Notify the Director of Culinary Services when mechanical problems occur with equipment. Fiscal Responsibility: • Manage the schedules in accordance to resident census and budgets., • Communicate resident and guest food order accurately in order to avoid food waste., • Manage the budget for such items as table linen, table setting supplies, uniforms, payroll and special events., • Assist the Director of Culinary Services and Chef in the planning and development of menus based on resident likes and dislikes., • Ensure that safety and security procedures are followed., • May perform other duties as assigned or requested. Qualifications • High School Diploma or General Education Degree (GED) required along with two (2) years of experience in front of the house supervision., • College or culinary institute degree preferred., • Strong organization and time management skills., • Basic Computer skills – Microsoft word and Excel., • Able to carry a tray with at least six (6) meals and/or beverages at any given time.

Job Description Job Position: Lead Chef – Coastal Polished Casual Location: Greater Philadelphia Suburbs Salary: $70,000-$75,000 + Bonus About the Opportunity: This is a hands-on Lead Chef position for a growing coastal-inspired restaurant group that has locations on both coasts, NYC, Philadelphia, and is expanding to DC. This role is with our newer brand in the greater Philadelphia suburbs – a ground-floor opportunity for a culinary leader ready to grow with us. Responsibilities: • Lead daily kitchen operations from the line with a hands-on approach, • Oversee and develop a team of line cooks and sous chef, • Execute our coastal menu with consistency and exceptional quality, • Manage kitchen operations including food cost, labor, and inventory, • Create a positive training environment focused on proper techniques and skill development, • 3-5+ years high-volume kitchen experience, • 1-2+ years kitchen leadership experience, • Strong background in polished casual or upscale casual dining, • Passion for coastal cuisine and fresh, quality ingredients, • Proven ability to train, mentor and inspire culinary teams, • Current food handler's card and required certifications, • Base Salary: $70,000-$75,000, • Achievable performance bonus, • Clear path for advancement within our multi-unit restaurant group, • Company that believes in growing people first to grow the brand, • Fun, supportive culture with room to make your mark

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Kitchen Manager will oversee kitchen operations within a single restaurant location, ensuring consistency, quality, and efficiency. This role is integral in managing kitchen staff, inventory, and food safety, supporting the restaurant’s continued growth and success. Requirements: ESSENTIAL FUNCTIONS: • Menu Implementation: Ensure the standardized menus created by the Corporate Executive Chef are implemented consistently within the restaurant., • Quality Control: Implement and maintain quality control measures to ensure the highest standards of food preparation and presentation., • Leadership & Training: Recruit, train, and mentor kitchen staff. Conduct regular training sessions on culinary techniques, food safety, and service standards., • Operational Oversight: Perform routine audits to assess quality, cleanliness, and compliance. Monitor and manage food costs, inventory levels, and ordering systems., • Financial Performance: Analyze sales and margin data to drive culinary profitability. Set goals and KPIs for kitchen performance. Ensure labor budgets for the kitchen are met and managed effectively., • Vendor & Compliance Management: Build and maintain relationships with food suppliers and vendors. Negotiate contracts and pricing to achieve cost efficiencies. Ensure compliance with all federal, state, and local health and safety regulations., • Safety Protocols: Implement kitchen safety protocols and ensure sanitation according to health and safety guidelines., • Support Staff: Assist kitchen staff during peak times and validate inventories when needed. Conduct performance reviews for kitchen staff., • Reporting: Fill out shift reports and review food sales versus last year, pinpointing opportunity areas and how to impact them. Assist with kitchen meetings, including agenda and presentation, and communicate any culinary information to the team., • Manual Upkeep: Assist with the upkeep of the recipe books & all training material, • Operational Reviews: Assist with operational reviews., • Production Sheets: Oversee production sheets, line checks, pour tests, and daily & weekly cleaning schedules., • Recipe Accuracy: Ensure recipe accuracy and quality, maintaining consistency in food preparation., • Inventory Validation: Conduct inventory checks and manage stock levels efficiently to ensure proper stock and minimize waste., • Crunch Time Assistance: Provide support to kitchen staff during peak times to ensure smooth operations., • Managing and Coaching: Schedule, coordinate, and appoint activities to kitchen staff to ensure smooth operations. Supervise food preparation and cooking to maintain consistency and efficiency. Hold kitchen staff accountable for performance, adherence to standards, and productivity. Identify staffing needs, recruit, and recommend candidates for hiring. Coach and develop crew members, fostering skill growth and teamwork. Complete back-of-house performance reviews in a timely manner., • Process and Procedure: Implement and uphold kitchen safety protocols to create a secure working environment. Monitor ingredient inventory levels to ensure proper stock and minimize waste. Oversee kitchen sanitation and enforce health and safety guidelines. Conduct regular line checks to maintain consistency and quality in food preparation. Monitor ticket times throughout each shift to optimize food service speed. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: • Culinary Expertise: Strong knowledge of kitchen operations, menu implementation, and food safety standards., • Leadership & Communication: Ability to lead and motivate kitchen staff, and communicate effectively with team members and guests., • Analytical Thinking: Ability to assess operational data, identify trends, and provide strategic recommendations., • Attention to Detail: High accuracy in managing inventory, financial reporting, and compliance processes., • Problem-Solving: Strong troubleshooting skills to address operational challenges and guest concerns., • Process Improvement: Identify opportunities to streamline kitchen operations and enhance efficiency., • Confidentiality & Ethics: Ability to handle sensitive information with discretion and integrity.

Job Description Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager to serve as the second-in-command for all non-culinary BOH functions, reporting directly to the Chef de Cuisine. The Kitchen Manager is the logistical and financial backbone of the operation, ensuring the entire Back-of-House (BOH) runs smoothly, safely, and within budget. This role partners with the Chef de Cuisine and salaried Sous Chef, taking ownership of administrative, inventory, and facility management to free the culinary team to focus on quality and execution. Experience with Toast POS and XtraChef is strongly preferred. Responsibilities1. Financial & Inventory Management Cost Control & Budgeting: Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets. Assist the Chef de Cuisine with budget management and reporting. • Purchasing & Receiving: Oversee all ordering of ingredients, operating supplies, and equipment. Negotiate and maintain relationships with vendors, conduct quality checks upon delivery, and reconcile all BOH invoices., • Inventory Control: Implement and manage strict inventory control systems (including FIFO). Conduct regular, accurate physical inventories and manage par levels to minimize waste, prevent theft, and ensure accurate costing through XtraChef.2. Operational Efficiency & Facilities ️Health and Safety Compliance: Maintain and enforce the highest standards of food safety and sanitation (HACCP). Act as the primary point of contact for health inspectors and manage all required documentation., • Equipment Maintenance: Oversee the preventative maintenance and repair of all kitchen equipment. Manage service contracts and schedule emergency repairs to minimize disruption to service., • Workflow & Cleanliness: Collaborate with the Sous Chef to optimize BOH flow and storage. Develop, implement, and supervise deep cleaning schedules and standards for all cooking lines, storage rooms, and dish stations.3. Human Resources & Staff Administration ️‍Staff Scheduling: Create and manage weekly schedules for all kitchen staff (Line Cooks, Prep Cooks, Dishwashers) to ensure adequate coverage for the high-volume operation while maintaining strict labor cost control., • Hiring & Onboarding: Partner with the Chef de Cuisine to recruit, interview, and hire new BOH team members. Handle all administrative onboarding and paperwork., • Operational Training: Train staff specifically on kitchen operations, safety procedures, sanitation protocols, and proper equipment use., • Performance & Discipline: Handle administrative disciplinary issues, attendance tracking, and performance documentation, escalating complex personnel issues to the Chef de Cuisine.QualificationsProven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment (350+ seats preferred)., • Exceptional organizational, delegation, and time management abilities., • Demonstrated proficiency in inventory management, purchasing, and cost control procedures., • In-depth, certified knowledge of food safety and hygiene regulations (HACCP certification required)., • Strong administrative and communication skills, with a focus on data integrity and documentation., • Proficiency with Toast POS and XtraChef strongly preferred.BenefitsCompetitive salary and comprehensive benefits package., • The opportunity to lead the operational backbone of a high-profile, farm-to-table bistro., • A key executive leadership role, working directly with the Chef de Cuisine and Sous Chef.

Job Description Salary: $100,000 - $110,000 Other Forms of Compensation: Merit Increases With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • 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 Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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 or copy/paste the link below for paid time off benefits information. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1498517 CCL Hospitality Group Nicholas Henderson [[req_classification]]

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

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

Job Description A notable, high volume restaurant bar seeks an experienced Executive Sous Chef to help run day to day operations in this very busy, full service restaurant. The Executive Sous Chef is a working, hands on leader and partner to the Executive Chef. 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 4-5 years of experience as a Sous Chef Position in an upscale, high volume restaurant ($8M-15M range) or 1-2 continuous year(s) in an Executive Sous chef role a full service, high volume restaurant serving elevated cuisine ($8M-15M range)., • 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 ($80-90K), • Health Insurance (more than 50% 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 DescriptionCandidates must be legally authorized to work in the United States.Job Title: Executive Restaurant ChefLocation: PhiladelphiaEmployment Type: Full TimeStart Date: ASAP Position Summary A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star. This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role. The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team. Key Responsibilities • Lead all culinary operations for a flagship restaurant with Michelin ambitions, • Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes, • Maintain Michelin-level precision in technique, consistency, and presentation, • Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism, • Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality, • Create and enforce culinary SOPs, recipe standards, and quality control systems, • Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements, • Ensure strict compliance with food safety, sanitation, and hygiene standards, • Train and develop sous chefs and junior chefs to support long-term talent growth, • Manage food cost targets, ordering, and supplier relationships, • Maintain strong communication between BOH and FOH leadership teams, • Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred), • Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role, • Expertise in modern, refined cuisine and advanced cooking techniques, • Proven leadership experience in high-volume, fast-paced environments, • Strong interpersonal, coaching, and team-building skills, • Ability to remain composed under pressure and deliver consistent excellence, • Strong organizational abilities and attention to detail, • Business and financial acumen including food cost management and vendor negotiations, • Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star, • Hands-on leader who thrives in both fine dining and high-volume service settings, • Confident communicator with strong emotional intelligence and team leadership skills, • Creative, disciplined, and committed to continuous growth and innovation, • Ready for a transformative next step in their culinary career