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Job Description We are looking for our next great team member to join us as a Sous Chef in Banquets. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members, • Additional hotel discounts with Marriott International brand hotels, • Free Parking, • Free Meal during your shift, • Quarterly employee appreciation events to celebrate all your hard work! Here is what you will be doing each day 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures., 2. Train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate., 3. Establish the day's priorities and assign production and preparation tasks for staff to execute., 4. Work with Banquet Staff to schedule and execute tastings as needed., 5. Review banquet event orders and make note of any changes., 6. Communicate both verbally and in writing to provide clear direction to staff., 7. Take physical inventory of specified food items for daily inventory., 8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received., 9. Meet with the Banquet Staff to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up., 10. Ensure that staff report to work as scheduled; document any late or absent employees., 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand., 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted., 13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards., 14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel., 15. Observe guest reactions and confer with service staff to ensure guest satisfaction., 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained., 17. Assist The Executive Sous Chef in menu development and execution., 18. Work with catering department to ensure guest satisfaction and exceeding/meeting guest expectations., 19. Review sales and food cost with the Executive Sous Chef to ensure the department is meeting budgeted costs., 20. Ensure that excess items are utilized efficiently., 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Back to basics training maintained., 22. Maintain hotel policies and standards., 23. Perform any other job related duties as assigned., 24. Comply with attendance rules and be available to work on a regular basis., 25. Expedite plating and service as needed Does this sound like you? You are able to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. You thrive in a fast-paced environment and are able to maintain high cleanliness and safety standards in the kitchen. You're cool under stress and welcome the challenge of exceeding guest expectations every time! You have a self-starting personality with an even disposition. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Division Executive Chef, Full-Time, supporting our Education Division. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: • Provide culinary leadership and operational support to accounts throughout the Education Division, • Travel regularly to support new account openings, training initiatives, operational transitions, and ongoing culinary excellence, • Partner with district and regional leadership teams to ensure consistency in food quality, presentation, execution, and service standards, • Develop and implement innovative menus, recipes, and culinary programs that align with AVI Foodsystems standards and client expectations, • Train, mentor, and develop chefs, cooks, and culinary team members across multiple locations, • Conduct on-site evaluations to ensure compliance with food safety, sanitation, merchandising, and operational procedures, • Assist locations with inventory management, ordering practices, food cost controls, labor management, and waste reduction initiatives, • Support recruiting, onboarding, and culinary training efforts for new and existing team members, • Lead and support special events, catering programs, and promotional initiatives within the division, • Collaborate with operations leadership to identify opportunities for continuous improvement and enhanced guest satisfaction, • Ensure all culinary operations comply with company policies, safety regulations, and sanitation standards, • Serve as a culinary resource and problem solver for operational challenges throughout the division Requirements: • Executive Chef experience managing high-volume food service operations, • Multi-unit, campus dining, or education food service experience preferred, • Culinary degree or certification preferred, • Strong leadership, coaching, and team development skills, • Experience managing food costs, labor costs, inventory, and purchasing procedures, • Creativity and passion for developing innovative and high-quality food programs, • Excellent verbal and written communication skills, • Strong organizational and time-management abilities, • Commitment to food safety, sanitation, and operational excellence, • Professional appearance and demeanor, • Ability to build strong relationships with clients, operators, and team members, • Willingness and ability to travel extensively within the division, • Valid driver’s license required, • Ideal candidate will reside in Ohio, Pennsylvania, Indiana, or New York Benefits: • A family culture and atmosphere, • Competitive compensation, • Health, dental, vision, and life insurance for full-time team members, • 401(k) with generous company match, • Paid vacations and holidays, • Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description Local family owned Italian American restaurant is looking to strengthen its team with experienced leader. Well established customer base, staff menu. Have been ranked number one in customer reviews on Trip advisor for 10 years. Must have a positive, confident attitude. This job is in Watertown NY so a commute is necessary unless relocation is a consideration. Flexible schedule with a fuel incentive if commuting. 4 day work week with Sundays off. The Executive Chef will oversee all culinary operations for a small team specializing in Italian American cuisine. With a focus on implementing established menus, the role involves managing kitchen staff, maintaining food quality, and ensuring compliance with safety standards through primarily manual processes. Responsibilities • Implement existing Italian American menus with consistency and quality, • Manage a small kitchen team of fewer than 10 staff members, • Control inventory and ensure accurate stock levels, • Maintain high food safety and hygiene compliance, • Oversee day-to-day kitchen operations efficiently, • Manage budget and control food and labor costs, • Ensure quality assurance across all dishes prepared Required Qualifications • 5+ years experience in culinary arts, • Proficient in culinary techniques and kitchen management, • Strong knowledge of food safety standards, • Experience with inventory management and budgeting, • Leadership skills with effective communication, • Excellent time management abilities

What you’ll do Own the culinary execution for all events—from menu creation to final plate Lead, mentor, and inspire a fast-moving banquet kitchen team Oversee high-volume service while maintaining quality, timing, and consistency Collaborate with sales and events teams to create standout guest

Job Description • We are hiring immediately for full and part time CASHIER/FOOD SERVICE WORKER positions., • Location: Upstate University Hospital - 750 East Adams Street, Syracuse, NY 13210. Note: online applications accepted only., • Schedule: Full time and part time schedules; Days and hours may vary. Rotating weekends required. More details upon interview., • Requirement: Previous cashier and food service experience preferred., • Perks: Willing to train! Alternating weekends off!, • Fixed Pay Rate: $17.94 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., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • 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, • 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. 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.

POSITION: Executive ChefDEPARTMENT: Food & BeverageREPORTS TO: Assistant Food & Beverage DirectorsFLSA STATUS: Full-Time / ExemptLegends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!THE ROLEThis is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions.ESSENTIAL DUTIES AND RESPONSIBILITIESBe a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service.Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets.Coordinate with event planners, sales teams, and clients to customize menus for specific events.Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees.Manage kitchen staff, providing guidance, training, and leadership.Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards.Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation.Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices.Stay up to date on culinary trends and innovations to elevate the convention center's offerings.Assist in hiring and onboarding processes, including interviewing, orientation, and training.Direct, develop, and coach departmental personnel in line with organizational policies and laws.Implement corrective action procedures in collaboration with Human Resources.Other duties as assigned.QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.EDUCATION AND EXPERIENCEMinimum of four (4) years of hands-on experience in a banquet facility producing meals for large or multiple events.Two-year associate degree in culinary arts, or a combination of education and experience.Previous leadership experience preferred.ServSafe & TIPS certification preferred.SKILLS AND ABILITIESAbility to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment.Ability to use, maintain, and train others to use food service and kitchen equipment.Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry.Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system.Ability to work well in a team-oriented, fast-paced, event-driven environment.Ability to interact with all levels of staff, including management.Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette.Ability to make professional, independent, and good judgment decisions within proper policy and procedures.Ability to work under limited supervision – independently and as part of a team.Ability to work nights, weekends, and holidays depending on event needs.COMPENSATIONCompetitive salary range of $70,000-$80,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.WORKING CONDITIONSLocation: On Site at The Oncenter, Syracuse, New YorkPHYSICAL DEMANDSMust have sufficient mobility to perform assigned tasks including constant reaching, bending, stooping, wiping, pushing and pulling for extended periods of time.Must have the ability to lift, push, and pull 50+lbs.Must be able to stand or walk for long periods of time.Ability to work in a noisy, fast-paced environment.NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position.Legends Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply. #J-18808-Ljbffr

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Job Description • We are hiring immediately for full time COLD FOOD (SALAD) positions., • Location: Upstate Medical University - 750 East Adams Street, Syracuse, NY 13210. Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary; rotating weekends and holidays required. More details upon interview., • Requirement: Previous food service experience is preferred., • Perks: Paid holidays, paid time off, 401K, and health insurance available!, • Fixed Pay Rate: $17.97 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: Cuts delicatessen meats, vegetables and cheeses with slicing machine, knives or other cutters. Prepares and serves sandwiches, salads and other cold food items. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from Chef., • Prepares sandwich meats, cheeses, condiments and salads using approved production standards to ensure proper quality, serving temperatures and standard portion control., • Stocks and replenishes deli/cold products and condiments following approved merchandising guidelines., • Carries pans, kettles and trays of food to and from workstation, stove and refrigerator., • Stores food in designated areas following HACCP standard wrapping, dating and rotation procedures., • Cleans, sanitizes and maintains counters, work surfaces, refrigeration units and floors in the preparation and serving areas., • Places meat, cheese or vegetables on cutting board and cuts slices to designated thickness. Positions and clamps meat or cheese on carriage of slicing machine. Adjusts knob to set machine for desired thickness. Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses., • Interacts with coworkers to ensure compliance with company service standards, inventory and cash control procedures., • Maintains clean, safe work environment to comply with sanitation, ServSafe and safety requirements., • Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS • 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, • 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonHealthcare.pdf 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ 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. 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.

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Duties & Responsibilities Provide culinary leadership and operational support to accounts throughout the Education Division Travel regularly to support new account openings, training initiatives, operational transitions, and ongoing culinary excellence Partner with district and regional leadership t

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