Trabajos head chef en Ohio

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Health insurance, • Opportunity for advancement Further Concepts and Investors, the hospitality management company behind restaurant Baru and the Voices of America Country Music Festival in West Chester, opening their next concept, Vintage on Race. Vintage on Race will be a mix of the luxury of an athletics club and the warmth of a family bar, walking the line between upscale and comfortable. We are looking for a Chef de cuisine/Kitchen Manager to head the BOH. The chef will be directed by the Culinary Director in the operation of the overall BOH. Duties include: • Ensuring that all food meets the highest quality standards and is served on time., • Coordinating kitchen staff, and assisting them as required., • Scheduling, Hiring and training staff to prepare and cook all the menu items., • Ordering, Stocktaking ingredients and equipment, and placing orders as needed., • Enforcing best practices for safety and sanitation in the kitchen., • Creating new recipes to regularly update the menu., • Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.Chef de Cuisine Requirements:, • 5+ years of experience in a similar position., • In-depth knowledge of food principles and best practices., • Passion for creating incredible food that delights and attracts customers., • Excellent communication skills and leadership qualities., • Ability to thrive in a high-pressure environment., • Exceptional standards for cleanliness, health, and safety., • Experience managing inventories and stocktaking., • Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Health insurance, • Opportunity for advancement The chef will be directed by the Culinary Director in the operation of the overall BOH. Duties include: • Ensuring that all food meets the highest quality standards and is served on time., • Coordinating kitchen staff, and assisting them as required., • Scheduling, Hiring and training staff to prepare and cook all the menu items., • Ordering, Stocktaking ingredients and equipment, and placing orders as needed., • Enforcing best practices for safety and sanitation in the kitchen., • Creating new recipes to regularly update the menu., • Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.Chef de Cuisine Requirements:, • 5+ years of experience in a similar position., • In-depth knowledge of food principles and best practices., • Passion for creating incredible food that delights and attracts customers., • Excellent communication skills and leadership qualities., • Ability to thrive in a high-pressure environment., • Exceptional standards for cleanliness, health, and safety., • Experience managing inventories and stocktaking., • Available to work on-call, shifts, after hours, over weekends, and on holidays.

Job Description Overview We are seeking a dynamic and passionate Head Chef to lead our culinary team and elevate our meal prep. As the culinary visionary of our establishment, you will oversee all aspects of kitchen operations, ensuring the delivery of exceptional food quality, innovative menu offerings, and outstanding service. Your leadership will inspire your team to achieve excellence in every dish while maintaining rigorous standards for food safety, hygiene, and efficiency. This role offers an exciting opportunity to showcase your culinary expertise in a vibrant, fast-paced environment dedicated to providing memorable dining experiences. Duties • Lead and manage the entire kitchen operation, including food preparation, cooking, and presentation, ensuring consistency and quality across all menu items., • Develop and refine menus that reflect current culinary trends while catering to diverse dietary needs and preferences. Menu rotations change from month to month, • Supervise kitchen staff, including cooks, dietary aides and dishwasher, fostering a collaborative and motivated team environment through effective leadership and mentorship., • Oversee inventory management and control, including ordering supplies, monitoring stock levels, minimizing waste, and ensuring cost-effective food production., • Maintain strict adherence to food safety standards and hygiene regulations to ensure a safe environment for staff and guests., • Manage shift schedules, delegate responsibilities efficiently, and monitor performance to optimize productivity., • Oversee all aspects of food handling, storage, and sanitation procedures in compliance with industry regulations., • Collaborate with management on budget planning, menu pricing strategies, and procurement processes., • Ensure the kitchen operates smoothly during busy periods by implementing effective workflow processes and supporting team members as needed., • Foster a culture of continuous improvement by encouraging innovation in culinary techniques and presentation styles. Required Skills/Abilities: • Experience in quantity food production and preparation methods preferred., • Works well under stressful/high-volume work periods., • Ability to manage people, multiple tasks, exercise independent judgment, and follow through to completion with little or no supervision., • Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and dietary needs, and follow rules and safety requirements., • Must be able to lift and carry up to 50 pounds at times., • Periods of standing and walking and frequently pulling, pushing, and bending. Job Type: Full-time - Monday - Friday 10:30 AM - 6:30 PM Hourly Pay Rate: $21.00 - $24.00. Based on Experience. Colonial American Development Corporation and affiliated entities provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability. Background screening is conducted only after a conditional offer of employment is accepted. A criminal conviction is not an automatic bar to employment.

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

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking a talented and experienced Head Chef to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a passion for food, creativity in menu planning, and the ability to manage kitchen operations efficiently. This role requires strong leadership skills and the ability to inspire a team while maintaining high standards of food quality and safety. Duties • Oversee all kitchen operations, ensuring the highest standards of food quality and presentation., • Develop and design innovative menus that reflect current culinary trends while catering to customer preferences., • Manage food production processes, including preparation, cooking, and plating, ensuring consistency and excellence., • Supervise kitchen staff, providing training and guidance to foster a collaborative team environment., • Maintain inventory control by monitoring stock levels, ordering supplies, and managing food costs effectively., • Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment., • Collaborate with the front-of-house team to ensure seamless service during busy periods., • Plan and execute catering events and banquets, coordinating with clients to meet their specific needs., • Proven experience in a Head Chef or similar role within the restaurant or hospitality industry., • Strong background in fine dining and banquet experience is preferred., • Demonstrated expertise in menu planning, food preparation, and culinary techniques., • Experience in supervising kitchen staff and managing teams effectively., • Knowledge of dietary department practices and food service management principles., • Proficiency in inventory management and control processes., • Excellent leadership skills with the ability to motivate and inspire a diverse team., • Strong understanding of food safety regulations and best practices in food handling., • Culinary degree or equivalent experience is highly desirable. Pay: $53,034.84 - $80,869.92 per year

Job Description Lead a Dynamic Kitchen Team at a Fast-Growing, Trendsetting Restaurant! Ready to level up your culinary career? As an Assistant Kitchen Manager with our vibrant, rapidly expanding brand, you won’t just manage—you’ll inspire, innovate, and help craft unforgettable experiences for both guests and team members. If you thrive in a high-energy kitchen, are obsessed with quality, and have a passion for leading others, we want you on our crew! Why You’ll Love Working With Us We believe great leadership creates happy teams—and happy teams create incredible food and unforgettable moments. Here’s how we support you: • Shift Meals on Us: Fuel up with a tasty meal every time you work., • Health Insurance: Your well-being matters., • Employee Assistance Programs: Real support for your life inside and outside the kitchen. What It Means to Be an Assistant Kitchen Manager We’re searching for a committed, organized culinary leader ready to support the Head Chef, set the tone for the kitchen, and ensure every plate that leaves the pass is nothing short of amazing. This is your chance to join a team that values creativity, culture, and continuous growth. What You’ll Bring to the Table • Kitchen Know-How: A strong grasp of cooking techniques, food safety, and back-of-house operations., • Team-First Leadership: The ability to guide, coach, and energize a fast-moving kitchen crew., • Quality Mindset: A commitment to delivering delicious, consistent, well-presented dishes every time., • Flow Management: Skill in coordinating prep, timing, and overall kitchen efficiency., • Dependability: A steady presence the team can count on. This isn’t just another kitchen management job—it’s a chance to grow with a bold, exciting brand, support an incredible team, and help deliver experiences guests will rave about. Apply now and bring your passion, creativity, and leadership to our kitchen!

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free food & snacks, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification is preferred but not required, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Restoration Hardware - JobID: 37171 [Kitchen Supervisor / Cook] As a Sous Chef at Restoration Hardware, you'll: Prepare and cook food under the supervision of the head chef; Assist in creating and developing new menu items; Ensure food quality and presentation meet the restaurant's standards; Mainta

Job Description A small but mighty organization is searching for a hands-on, creative Head Chef to lead our passionate culinary team. This is an incredible opportunity for a rising chef who wants the freedom to shape a menu, work with fresh ingredients, and take full ownership of a kitchen — without the chaos of a massive operation. If you’re a chef who loves being on the line, experimenting with flavors, and leading by example, this is your chance to make your mark! What You’ll Do • Lead daily kitchen operations in a hands-on, collaborative environment, • Develop seasonal menus, weekly specials, and creative new dishes, • Cook side-by-side with your team — no office-only chefs here, • Maintain high standards for quality, consistency, and presentation, • Oversee inventory, ordering, and kitchen organization, • Train and guide a small, committed culinary staff, • Build strong relationships with members through great food and serviceWhat We’re Looking For, • Full-service restaurant experience is required, • Strong scratch-cooking abilities and true culinary creativity, • A chef who thrives on the line and enjoys being deeply involved in the cooking, • Ability to run a small team with a calm, steady leadership style, • Someone eager to grow their career and take full ownership of a kitchen, • Culinary school grads with 1–5 years of experience encouraged to apply, • The right attitude matters more than a long résumé — passion beats ego hereWhy You’ll Love It Here, • Real creative freedom to build your own menus, • Supportive leadership that wants you to succeed, • Work/life balance not found in most restaurants, • A tight-knit team, loyal membership, and a beautiful setting in Athens, Ohio, • A chance to truly shape the culinary identity of the club

Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service.Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face.That problem is a lack of consistency and profe

Uphold cleanliness, safety, and compliance standards in a busy, fast-paced kitchen.

Accommodations: 1 bedroom suite Duties/Responsibilities: AdministrationCommunicate via phone or teleconference at least once a week with Regional Property Manager Submit House Director report weekly Communicate in-person at least once a week with Director of Property and Head Chef Schedule and condu

Job DescriptionBenefits/Perks • Paid time off, • Full-Time, • Retirement Employer backed 401K Matching 3%, • Competitive Compensation, • $1,000 -SIGN-ON-BONUS, • $17 to $20 per hour, depending on experience!!, • Flexible Scheduling, • $15 Employee meal per day, • $250-Referral Program, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Server Safe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description The Lobster Pot is currently looking to hire a full-time head chef. Looking for immediate hire! Compensation based on experience, working chef. Great hours, restaurant is closed most holiday and Monday and Tuesdays, closed at lunch. Call Reyna 216 778 9044

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

Job DescriptionResponsibilites include: • Back of the house assistant to the general manager and head chef., • Management of all daily operations, • Management of staff, • Kitchen maintenance, and cost of goods.

Job Description • Food Preparation: Prepare ingredients by chopping, slicing, and mixing according to recipes. Cook food items using various methods such as grilling, frying, and sautéing. 3 • Station Management: Set up and stock the cooking station with necessary supplies and ingredients. Ensure that the station is clean, organized, and compliant with food safety standards. 2 • Cooking and Plating: Cook menu items to order, ensuring that each dish meets the restaurant's quality standards. Plate dishes attractively for service. 2 • Collaboration: Work closely with the head chef, sous chef, and other kitchen staff to ensure timely and efficient meal service. Communicate effectively to coordinate food preparation and service. 2 • Cleaning and Maintenance: Clean and sanitize cooking surfaces, utensils, and equipment at the end of each shift. Maintain a clean and safe work environment. 2 * 5 Sources Required Skills and Qualifications • Culinary Skills: Proficiency in various cooking techniques and methods. Ability to follow recipes accurately and maintain consistency in food preparation. 2 • Attention to Detail: Strong focus on quality and presentation of dishes. Ability to multitask and manage time effectively in a fast-paced environment. 2 • Communication: Good communication skills to work effectively with team members and understand instructions from the chef. 1 • Physical Stamina: Ability to stand for long periods and perform physically demanding tasks, such as lifting heavy pots and pans. 1

Job DescriptionBenefits: • Flexible schedule, • Flexible Scheduling Duties and Responsibilities • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification not required., • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Christopher Springs Farm is hiring for a new restaurant HEAD CHEF 18-24 month contract with option to for more. bonus structure and housing available Position Summary We are seeking a highly creative, experienced, and dedicated Head Chef to lead the culinary operations of our exciting new restaurant and events space in Cadiz, Ohio. the project is led by the owners of Christopher Springs Farm. This is a unique opportunity to shape a farm to table menu, build a kitchen, start something truly community based and build something beautifully unique from the ground up. The ideal candidate will possess exceptional leadership skills, a passion for food and locally sourced products, and a proven track record of successful restaurant openings. This role begins with a 12 to 18-month contract, with a possibility of transitioning into a permanent position based on performance and mutual agreement. A bonus structure will be implemented upon successful completion on a three-phase opening plan. The preferred candidate will have knowledge in event catering, restaurant and coffee cafes. Our Mission: We began our journey with a mission to provide locally sourced naturally grown produce to a small Appalachian community close to Pittsburgh. Today we sell to chefs, at farmers markets and to local residents. We started with a revitalization of a century farm and want to grow to create an integrated business of growing and creating good food to restore the experience of gathering over a table with family, friends and coworkers and to feel good about what we eat and where we eat. Our next phase is to create a dining experience on the farm that blends simplicity with creativity for that perfect bite with farm and table literally connected Key Responsibilities Pre-Opening Phase Menu Development: Design and finalize innovative and appealing menus (breakfast, lunch, dinner, dessert, coffee shop, and event menus) that align with the restaurant's existing concept, growing audience, and budget. Work closely with the farm to understand seasonality to maximize traditional and the hydroponic farm associated with the brand. Kitchen Design & Setup: Collaborate with ownership on kitchen layout, equipment selection, and procurement to ensure optimal efficiency and functionality. Supplier Relationships: Identify, vet, and establish strong relationships with reliable food suppliers, ensuring quality ingredients, competitive pricing, and timely deliveries. Team Recruitment & Training: Recruit, interview, hire, and train a kitchen (Sous Chefs, Line Cooks, Prep Cooks, Dishwashers). Develop training programs covering culinary techniques, health and safety standards, and kitchen protocols. Inventory & Cost Control Systems: Implement inventory management systems, portion control, and waste reduction strategies to optimize food costs and profitability. Health & Safety Compliance: Ensure the kitchen meets all local, state, and federal health and safety regulations, including obtaining necessary permits and certifications. Recipe & Procedure Manuals: Develop and document detailed recipes, plating specifications, and standard operating procedures (SOPs) for all kitchen functions. Operational Phase Culinary Leadership: Oversee all kitchen operations including coffee shop and event space, ensuring consistent quality of food preparation, presentation, and taste. Team Management: Lead, motivate, and manage the kitchen team, fostering a positive and productive work environment. Conduct 6 month performance reviews with the owner. Provide development opportunities for existing staff. Food Quality & Presentation: Maintain the highest standards of food quality, freshness, and presentation, adhering to established recipes and plating guidelines. Cost Management: Continuously monitor and manage food and labor costs, adjusting purchasing and scheduling as needed to meet budgetary targets. Inventory Control: Conduct regular inventory counts, manage stock rotation, and minimize spoilage and waste. Hygiene & Safety: Enforce strict adherence to all food safety and sanitation regulations, maintaining a clean and organized kitchen at all times. Menu Innovation: Regularly review and update menus based on seasonal availability, customer feedback, culinary trends, and cost-effectiveness. Collaboration: Work closely with the Front of House team to ensure seamless service and guest satisfaction. Address customer feedback and resolve any culinary-related issues promptly. Work to promote a positive exchange between FOH and BOH Events - oversee the bookings and execution of event space Qualifications *Proven experience (minimum 2-3 years) as a Head Chef or Executive Sous Chef in a high-volume restaurant environment. *Demonstrated experience in a new restaurant opening is highly preferred. Experience in catering and event management. *Exceptional culinary skills with a strong understanding of various cooking techniques and working with local ingredients. *Proven ability to develop creative and cost-effective menus. *Strong leadership, management, and team-building skills. *Excellent knowledge of food safety, hygiene, and sanitation regulations (e.g., HACCP, ServSafe certification). *Proficiency in inventory management, cost control, purchase/ receiving procedures and budgeting. *Ability to work under pressure in a fast-paced environment and manage multiple priorities. *Strong communication and interpersonal skills. *Flexibility to work evenings, weekends, and holidays as required. Contract Details This position is offered as a 12 to 18-month fixed-term contract. Upon successful completion of the initial contract period and based on performance and the needs of the business, there will be an option to transition to a permanent employment agreement. Compensation based on experience Starting salary 50,000 for 12 months with housing signing bonus Bonus structure based upon completion of three phased contract.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation. Essential Functions and Responsibilities: In accordance with restaurant service and cooking procedures: • Prepares or directs preparations of all recipes in compliance with portions sizes, quality standards, department rules, policies and procedures in the Benihana Kitchen Guide and the Employee Handbook., • Prepares an extensive variety of cold and hot food items utilizing standardized recipes., • Prepares specially requested items., • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved., • Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the kitchen line., • Comply with established sanitation standards, personal hygiene, and health standards, observe proper food preparation and handling techniques as outlined in the Benihana Kitchen Guide and Employee Handbook., • Keeps Head Kitchen Chef informed of inventories., • Reports necessary equipment repair and maintenance to the Manager., • Reports any unsanitary equipment, storage/work areas and/or products to the Head Kitchen Chef., • Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times., • Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the Employee Handbook., • Keep work area neat, organized, and clean at all times; clean and maintain equipment used in food preparation., • Previous experience in food preparation required., • Experience in the restaurant industry is a plus., • Bilingual preferred., • A high school diploma or equivalent preferred., • Fun working environment: You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family., • Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionBenefits/Perks • Full-Time, • Retirement Employer backed 401K Matching 3%, • Competitive Compensation, • $19 to $23 per hour, depending on experience!!, • Flexible Scheduling, • $15 Employee meal per day, • -$1,000-SIGN-ON-BONUS!!, • $250-Referral Program, • One week paid Vacation, • Career Advancement Opportunities Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Are you a hardworking, service minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full service restaurant management position in Orange, OH As a sous chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, train, and develop them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week (50-55 hour target), • Attainable Bonus Program, • $50K - $60K Salary, • Equal Opportunity Employer Key Responsibilities • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch and move up to 50 pounds at a time, • Be able to thrive in a quick paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Send your resume today!

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