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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.

Cook Supervisor Job Reference Number: 37349 Employment Type: Full-Time, Onsite Segment: Corrections Brand: Summit Location: Woodstown, New Jersey (US-NJ) We are looking to bring an experienced cook supervisor to our correctional facility kitchen team in Woodstown, NJ . As a cook supervisor, you will have the opportunity to coordinate and supervise the work of employees to ensure efficiency and adherence to established standards in a fast-paced, dynamic environment. • At least one years’ prior culinary experience in a quality and high volume establishment with an emphasis on scratch cooking., • Complete knowledge of proper culinary methods, techniques and standards., • Excellent attention to detail and the ability to perform multiple tasks at once., • The ideal candidate must have high-level product knowledge, provide friendly and helpful customer service and be able to multi-task in a fast-paced environment., • 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 About Summit: Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes. 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.

Cook Supervisor Job Reference Number: 37349 Employment Type: Full-Time, Onsite Segment: Corrections Brand: Summit Location: Woodstown, New Jersey (US-NJ) We are looking to bring an experienced cook supervisor to our correctional facility kitchen team in Woodstown, NJ . As a cook supervisor, you will have the opportunity to coordinate and supervise the work of employees to ensure efficiency and adherence to established standards in a fast-paced, dynamic environment. • At least one years’ prior culinary experience in a quality and high volume establishment with an emphasis on scratch cooking., • Complete knowledge of proper culinary methods, techniques and standards., • Excellent attention to detail and the ability to perform multiple tasks at once., • The ideal candidate must have high-level product knowledge, provide friendly and helpful customer service and be able to multi-task in a fast-paced environment., • 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 About Summit: Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes. 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.

Aramark Healthcare+ is seeking a Full-Time Clinical Dietitian I at Penn Presbyterian Medical Center in Philadelphia, PA. Experience in calculating enteral and parenteral nutrition preferred. Schedule: Monday- Friday with Every 5th Weekend About the Hospital: Presbyterian Medical Center is part of the Penn Medicine system, and was just acquired by Aramark Healthcare+ as a food, nutrition and environmental services account in early 2026. Presbyterian is a 347 bed Level I Trauma Center. They are known for their pulmonary care, robotic-assisted surgery, oncology, endocrinology and much more. Penn Presbyterian is consistently ranked as the #1 hospital in Pennsylvania by Newsweek (2024) and is on the U.S. News & World Report Best Hospitals Honor Roll. * Assess patient's nutritional status and develop individualized nutrition plans based on their medical history, current health status, and specific needs * Provide education and counseling to patients and their families on proper nutrition, healthy eating habits, and lifestyle changes * Collaborate with healthcare teams to develop and implement clinical protocols and best practices for nutrition care * Monitor patients' progress and make modifications to their nutrition plans as needed * Stay up-to-date with the latest research and developments in the field of clinical nutrition At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. • Bachelor's or master?s degree in nutrition or a related field., • Registered Dietitian (RD) certification. RD Eligible will be considered, • At least one year of clinical experience preferred, • Licensed Dietitian status in Pennsylvania or able to obtain within 3 months of hire, • Strong leadership, interpersonal, and communication skills., • Ability to work collaboratively and effectively with interdisciplinary healthcare teams. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

We are seeking a passionate and experienced culinary professional who can elevate the dining experience at the Pennsylvania Convention Center by bringing creativity, leadership, and a commitment to excellence to every event we host. The Chef de Cuisine will be a part of an accomplished and collaborative culinary leadership team. Working at the Pennsylvania Convention Center means being part of a dynamic team that brings world-class events to life in the heart of Philadelphia. Staff members play a vital role in setting up and breaking down exhibitions, assisting guests and vendors, maintaining venue cleanliness, and ensuring smooth event operations. Whether supporting major shows like the Philadelphia Auto Show or coordinating logistics behind the scenes, employees thrive in a fast-paced, collaborative environment that values professionalism, customer service, and attention to detail. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future.Click ___ to learn more. • Trains and leads kitchen personnel, • Supervises/coordinates all related culinary activities, • Estimates food consumption and requisition or purchase food, • Selects and develops recipes and standardize production recipes to ensure consistent quality, • Establishes presentation technique and quality standards, and plans and prices menus, • Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen, • Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change, or new ones may be assigned without formal notice. • Requires 4?5 years of hands-on banquet experience, • Requires at least 2-3 years of post-high school education, preferably a culinary degree, • Requires flexible schedule; must be available to work event-based hours including evenings, weekends, and holidays as needed., • Requires advanced knowledge of the principles and practices within the food profession, • Requires experiential knowledge of management of people and/or problems., • Requires verbal, reading, and written communication skills Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Aramark Sports & Entertainment is hiring a Culinary Innovation Chef to support our Design and Development team! This team's mission is to create innovative food and beverage concepts that transform the fan experience in entertainment venues and add value to our clients. The Culinary Innovation Chef is responsible for the accelerated development of Aramark?s culinary innovation and culinary positioning for Sports and Entertainment. This innovative culinary development generates revenue, creates demand, and contributes to growth and operational excellence. This position will have close collaboration and engagement with operations, marketing, growth, procurement, as well as our preferred supplier partners. ? Executing the culinary innovation process. ? Development of insight driven trend and flavor profiles relevant to channel, quality tier and brand resulting in recipes inclusive of ingredient, flavor, cost and nutritional guidelines. ? Ensure that all recipe development follows specified process and delivers accurate yield and cost, and nutritional alignment. ? Managing, developing and executing all deliverables specified in the culinary scope document on time and on budget. ? Ensuring close coordination and collaboration with Global Supply Chain and Procurement, Product Development, and field operations during all stages of development. ? Close collaboration with Global Supply Chain and Procurement to ensure quality specified products are used in development and are also in broad distribution, inclusive of commodity ingredients to ensure seamless field execution and exceptional consumer satisfaction. ? Leveraging strategic, third-party relationships, i.e. manufacturers, consultants, trade councils, commissions and boards; to enable thought leadership and innovative development. ? Engages with development chefs driving ingredient and recipe integration of all initiatives I.E. Culinary workshops, supplier presentations, training sessions and enterprise culinary events • Assist with Menu Development and RFP preparation for all new and retention bids., • Lead BOH operations during formal RFP and client presentations., • Organize, secure, and prepare all food, smallwares, equipment and personnel required for execution of tastings., • Assist with project transition team following successful award of new business to align with commitments presented in RFP proposal., • Executing the culinary innovation process from development through implementation., • Development of insight driven trend and flavor profiles resulting in recipes inclusive of ingredient, flavor, cost and nutritional guidelines., • Ensure that all recipe development follows specified process and delivers accurate yield and cost, and nutritional alignment., • Managing, developing and executing all deliverables specified in the culinary scope document on time and on budget., • Ensuring close coordination and collaboration with Global Supply Chain and Procurement, product development, and field operations during all stages of development., • Close collaboration with Global Supply Chain and Procurement to ensure quality specified products are used in development and are also in broad distribution, inclusive of commodity ingredients to ensure seamless field execution and exceptional consumer satisfaction., • Leveraging strategic, third-party relationships, i.e., manufacturers, consultants, trade councils, commissions, and boards; to enable thought leadership and innovative development., • Engage with development chefs driving ingredient and recipe integration of all initiatives, i.e., culinary workshops, supplier presentations, training sessions and enterprise culinary events., • Assist with menu development and business development preparation for all new and retention bids., • Lead BOH operations during formal bid responses and client presentations., • Organize, secure, and prepare all food, smallwares, equipment and personnel required for execution of tastings., • Assist with project transition team following successful award of new business to align with commitments presented in proposal., • Assists in leading daily onsite culinary production, food quality and presentation., • Assists in direction of menu development based on product availability and incorporates local and seasonal ingredients., • Provides guidance and direction to onsite team including performance standards and provides feedback to Culinary Leadership, • Implement, support, and monitor core S&E brand initiatives., • Supports kitchen organization and staff development., • Ensures Culinary Standard Operating Procedure (SOPs) are followed and provides training as needed, and conducts follow up: Production Sheets, PCA?s, Build Sheets, Recipe Adherence, Brand Standards, • Act as the culinary innovation subject matter expert to advise and consult operations teams., • Partner with leadership and functional team operators to implement culinary processes and products., • ??????Culinary degree required with advanced work in Culinary Arts. Bachelor?s degree preferred., • Minimum 5 years progressive culinary experience, post degree completion., • Requires excellent presentation, written and verbal communication skills., • Experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives. National chain restaurant R&D experiences a plus., • Requires culinary vision and a passion for food ? knows food and industry trends, current and future., • Requires strong interpersonal and motivational skills., • Requires strong attention to detail and ability to envision the implementation tools needed to successfully execute a recipe, concept or brand at the unit level., • Has the perseverance and the ability to drive complicated projects to a successful conclusion., • Ability to deal with ambiguity and effectively cope with change., • Thrives on functioning independently with a minimum of supervision, within a solid team environment and has a collaborative spirit., • Draws on insights, trends, data and diverse resources to make high quality decisions., • Has the ability to motivate and influence others who have no direct reporting relationship., • Computer skills including Microsoft Office, Food Production Management systems, and recipe database. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Aramark is currently seeking an Executive Sous Chef to support Subaru Park in Chester, PA. The Executive Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. We take a balanced approach to benefits. We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future.Click ___ to learn more. ? Reports to and supports our Executive Chef in overseeing the culinary team for daily culinary operations for sporting, catering, and special events of varied size at the location. ? Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards ? Train and manage culinary and kitchen employees to use best practice food production techniques ? Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. ? Reward and recognize employees ? Complete and maintain all staff records including training records, shift opening/closing checklists and performance data ? Develop and maintain effective client and guest rapport for mutually beneficial business relationships ? Aggregate and communicate regional culinary and ingredient trends ? Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends ? Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items ? Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards ? Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase ? Ensure proper equipment operation and maintenance ? Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations ? Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour ? At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Culinary degree preferred or at least 3 years of related experience in a management role required ? Previous experience in special events, hospitality, or catering required ? Requires advanced knowledge of the principles and practices within the food profession ? Ability to maintain effective client and customer rapport for mutually beneficial business relationships required ? Must have excellent communication and organizational skills ? Must be comfortable working in a collaborative team dynamic ? Requires occasional lifting, carrying, pushing, and pulling up to 50 lbs. and ability to stand for extended periods of time ? Must have availability to work event-based hours including evening, weekend, and potentially holiday hours Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

About Us: Fearless Restaurants is a renowned collection of restaurants, committed to delivering exceptional culinary delights in a sophisticated yet welcoming atmosphere. Our commitment to innovation, creativity, and impeccable service has earned us a reputation for excellence. We are currently seeking an experienced and passionate Culinary Director of Events to join our talented team. This position will start at Triple Crown, with the opportunity to expand to create and oversee event menus throughout Fearless. Triple Crown is the largest project by Fearless Restaurants to date! Located in the Radnor Hotel, Triple Crown will consist of 17,000 sq ft of banquet space inside (opened April 2024), 20,000 sq ft of banquet space outside (opening 2025), and finally a premier restaurant opening fall of 2024! This 3-phase project has been a huge endeavor, one of the most extensive and largest in the Fearless Restaurants portfolio. The indoor event space is currently open for business with over 100 events booked. The space accommodates up to 250 guests seated with a dance floor. We are currently busy on a weekly basis with many events ranging from weddings, funerals, graduations, to corporate luncheons, training, and large scale functions! The Triple Crown offers some of the most extensive A/V in the greater Philly area making it a corporate event destination. The Ralph Lauren inspired equestrian theme is seen throughout the space with classic patterns of plaid, stripes, and chinoiserie accents! The most exciting phase of this project will be the outdoor garden featuring a glass conservatory for a la carte dining (for the restaurant) or to be used for events or wedding ceremonies. Finally, we will have a Sperry sail-cloth tent that can accommodate 250 guests seated with a dancefloor! This project will have 2 kitchens and is a chef's dream! Position Overview: As the Culinary Director of Events, you will play a pivotal role in crafting extraordinary dining experiences for our guests, particularly for large-scale events and banquets. Your expertise will drive the culinary vision of our banquet operations, ensuring the highest standards of quality, presentation, and creativity are met. The ideal candidate will have experience working in high-volume kitchens, with a deep understanding of fine dining principles and a flair for creating menus that impress at every level. Key Responsibilities: Menu Development: Design innovative and high-quality menus tailored to the specific needs and preferences of clients. Create seasonal menus showcasing the finest ingredients and culinary techniques. Food Preparation: Oversee the preparation, cooking, and presentation of all banquet dishes. Ensure that food is cooked to perfection and plated beautifully, adhering to high standards of quality and presentation. Kitchen Management: Manage and coordinate all activities in the banquet kitchen, including staff scheduling, inventory management, ordering supplies, and maintaining kitchen hygiene and safety standards. Team Leadership: Lead and motivate a team of culinary professionals, including chefs, cooks, and kitchen assistants. Provide guidance, training, and mentorship to ensure that all team members perform at their best. Event Coordination: Collaborate closely with event planners, catering managers, and other departments to ensure seamless execution of banquets and events. Coordinate food service timing, staffing requirements, and special dietary requests. Quality Control: Maintain strict quality control standards throughout the food preparation process, from ingredient selection to final plating. Conduct regular tastings and inspections to ensure consistency and excellence in every dish. Cost Management: Monitor food costs and labor expenses to ensure profitability while maintaining high-quality standards. Implement cost-saving measures without compromising on quality or guest satisfaction. Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source the freshest and highest-quality ingredients. Negotiate pricing and contracts to secure the best deals for the establishment. Adherence to Regulations: Ensure compliance with all health, safety, and sanitation regulations governing food handling and preparation. Uphold industry standards and best practices to maintain a safe and hygienic kitchen environment. Qualifications: • Proven experience in high-end banquet or event catering, with at least 6 years in a culinary leadership role., • Strong culinary skills with a refined understanding of contemporary cuisine, fine dining, and banquet operations., • Ability to work under pressure and handle large, high-stakes events with precision and care., • Exceptional leadership and team-building abilities., • A passion for creativity, innovation, and delivering extraordinary dining experiences., • Solid understanding of food safety and sanitation standards., • Strong communication skills and the ability to collaborate across multiple departments., • Competitive salary and benefits package., • Opportunities for growth and career advancement., • A creative and dynamic environment that celebrates culinary excellence.

Title: Restaurant Chef Location: Philadelphia, PA Salary: $100,000 - $105,000 + 10% Bonus + Benefits + PTO + Medical, Dental, Vision + 401(k) Plan with 4% Base Salary Match + Discounts on Stays & Dining + Relocation + Temporary Accommodation I am hiring on behalf of a luxury hotel brand seeking a Restaurant Chef to lead the culinary operations of their celebrity chef partnership restaurant located on property. This is a high-profile leadership opportunity within a flagship hotel environment, ideal for a driven culinary professional who thrives in elevated, guest-focused settings and is passionate about delivering refined, memorable dining experiences. Key Responsibilities: • Lead all back-of-house operations, ensuring exceptional quality, consistency, and presentation, • Partner closely with the celebrity chef brand to maintain culinary standards and brand integrity, • Oversee menu execution, seasonal updates, and cost control initiatives, • Manage food cost, labor cost, and overall kitchen P&L performance, • Recruit, train, mentor, and develop a high-performing culinary team, • Ensure compliance with health, safety, and sanitation standards, • Collaborate with hotel leadership on special events, activations, and VIP experiences Ideal Candidate Profile: • Proven experience as an Executive Chef or Restaurant Chef within luxury hotels or high-end standalone restaurants, • Michelin-starred restaurant experience is required, • Strong leadership presence with the ability to inspire and develop culinary teams, • Solid financial acumen with experience managing food and labor costs, • Passion for elevated cuisine, guest experience, and operational excellence

Responsibilities also include facilities cleaning and some kitchen prep assistance. Cleaning all dishes from the dining room and kitchen. Maintaining / cleaning the trash & recycling areas.

As we grow our culinary team and head into peak season we are looking for a dedicated line cook who has interest in all aspects of the kitchen and wants to learn an absorb the information from our seasoned culinary team. We pride ourselves in providing the best hospitality experience for our members

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 – 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

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

What Youll Do Oversee and coordinate all kitchen activities, ensuring food is prepared and served according to Uncle Giuseppes recipes, portion standards, and presentation guidelines Manage and mentor kitchen staff, fostering a positive and productive work environment Conduct hiring, training, perfo

Facilities Coordinator Job Description Hybrid- 2 days in the office / 3 days remote Role Overview The Facilities Coordinator manages the daily operations, maintenance, and administrative functions of the physical workspace. This role ensures a safe, productive environment while maintaining strict oversight of vendor relationships and facility-related expenditures. Core Responsibilities • Maintenance Coordination: Schedule and oversee preventative and reactive maintenance for building systems (HVAC, electrical, plumbing); perform regular inspections to ensure compliance with OSHA and local safety regulations., • Financial & Invoice Management: Receive, review, and code all facility-related invoice submittals for accuracy. Reconcile billings against service contracts, resolve discrepancies with vendors, and ensure timely submission to the Accounting department for payment., • Vendor Management: Act as the primary liaison for third-party contractors; facilitate the vendor onboarding process, monitor service quality, and track departmental spending against the annual budget., • Operations & Logistics: Coordinate office moves, seating reconfigurations, and furniture setups; maintain updated floor plans and asset inventories., • Experience: 1–3 years in facilities, property management, or office operations with a strong emphasis on administrative accuracy., • Financial Literacy: Basic understanding of Accounts Payable processes and budget tracking.

Job DescriptionBenefits: • Competitive salary, • Flexible schedule, • Opportunity for advancement, • Paid time off, • Health insuranceBenefits/Perks, • Flexible Scheduling, • Competitive Compensation, • Careers Advancement, • Employer-Paid Health Insurance Job SummaryWe are seeking a Certified Nursing Assistant (CNA) to join our team. In this position, you will assist clients with their daily living needs, provide compassionate care, and generally increase their quality of life. Responsibilities may include monitoring vital signs, assisting with hygiene needs, and communicating with nurses and family members. The ideal candidate is compassionate, reliable, and willing to be an advocate for their clients. Responsibilities, • Assist with daily living activities, • Assist with personal hygiene needs and dressing, • Assist with mobility, walking, and physical therapy exercises, • Provide adjunct patient care, • Monitor food intake, • Monitor vital signs, • Collaborate with other healthcare professionals Qualifications, • High school diploma/GED, • Valid Certified Nursing Assistant (CNA) certification, • First aid and CPR-certified, • TB Test, • Ability to adhere to all health and safety guidelines, • Excellent communication and interpersonal skills, • Valid driver’s license and reliable transportation, • Ability to work with limited supervision, • Compassionate, respectful, ethicalCompensation: $17.00 - $20.00 per hour A new standard for senior home care in Philadelphia – Main LineAt 2nd Family of the Main Line, we’re dedicated to providing exceptional senior home care in Philadelphia to our neighbors living in Chester, Delaware, Montgomery, and Philadelphia counties as well as in Center City Philadelphia which are tailored to meet the unique needs of loved ones. From assistance with activities of daily living to companionship and emotional support, our caregivers are like an extended family, ensuring comfort and peace of mind. Our comprehensive range of in-home senior care services includes personalized care plans, medication reminders, meal preparation, light housekeeping, transportation, and engaging activities. We understand the importance of preserving independence and dignity, and our experienced caregivers are here to lend a helping hand with a genuine heart. Owner 2nd Family | Philadelphia – Main Line About Chris and EmilyA family-owned business, 2nd Family began from personal experience in searching for senior home care in Philadelphia for our own loved ones. Mary, lovingly known as “Grams,” (Emily’s grandmother) suffered from Alzheimer’s for over 6 years. We sadly watched our larger-than life “Grams” slip away. She went from a kitchen commander, making hand-made pasta for every holiday, a passionate Eagles & Phillies fan to someone who didn’t recognize her own daughter. We were so confused and knew little about how to help. Our family struggled emotionally and strategically in trying to care for her at home as her symptoms worsened over time. We discovered first-hand the huge void between the level of care available and the level of care that we wanted for “Grams”

Cranaleith is seeking an experienced kitchen manager/chef.

We are looking for an organized, positive kitchen leader that is a true line cook but willing to learn the administrative aspect of being and becoming a chef. We need a strong second to our wonderful chef that can take charge two days a week, and be a great compliment to an already established team.

The Lead Host oversees front‑door operations in a high‑volume, family‑friendly Italian restaurant.Responsibilities include managing reservations and waitlists, directing guest flow, coordinating with servers and kitchen to maintain smooth pacing, and ensuring every guest is greeted warmly and

The Morning Head Baker is responsible for carrying out operations and production that take place in the kitchen such as the morning bake, scaling recipes, mixing, portioning and baking according to recipes. Relevant prior experience as a baker is required.

Support the Chef in daily kitchen operations. Restaurant 1793 is seeking a driven and hands-on Junior Sous Chef to support our kitchen leadership and help execute a focused, seasonal menu.

We’re looking for motivated, reliable team players to join our opening kitchen crew at Pine Street Grill!.Line cooks/prep cooks must have 1-2 years of kitchen experience, the ability to maintain a clean and organized station, and bring great energy to the team.If you thrive in a fast-paced env

Job Description Job description We are looking for dependable, capable, and team-oriented individuals who want to work in a busy, fast-paced kitchen environment. We are a family-owned and operated business that he been operating for over 30 years. We have a fun hybrid business model with a sit-down restaurant, take-out deli, quality catering, and curated market selection. Shifts are generally 7-3, 11-7, or 1-9. We are open from 8 am to 8 pm. Essential Duties & Responsibilities • Line Cooks are responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications., • Prepare for all aspects of the restaurant and retail market, including sit-down, catering, and retail a la carte prepared food sales., • Set up and stock stations with all necessary supplies Prepare food for service (i.e. chopping vegetables, butchering meat, or preparing sauces)., • Cook menu items in cooperation with the rest of the kitchen staff., • Clean up station and take care of leftover food. Stock inventory appropriately., • Comply with nutrition and sanitation regulations and safety standards. Full Time available. Health, Vision, and Dental Insurance available to full-time employees after 90 day probate period. 401k (4% matching) available to all employees after 6 months. Answer, report and follow the Managers instructions. Job Type: Full-time Salary: $16.00 - $20.00 per hour (Plus pooled tips of generally $4 to $6/hr once through the 90 day probationary period). Benefits: • 401(k) matching, • Dental insurance, • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Vision insurance

Job Description Unidine is hiring immediately for full time COOK positions. • Location: Dunwoody Village - 3500 West Chester Pike, Newtown Square, PA 19073, • Schedule: Full time schedule. Days and hours may vary. Must be able to work every other weekend/holiday. More details upon interview., • Requirement: Food Service experience required., • Pay Range: $22.00 per hour to $25.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • 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, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine 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: 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. Req ID: 1514935

Job Description Riddle Village, a lifecare retirement community, is seeking Full-time and Part-time Cooks for our independent dining rooms. About Riddle Village and Our Employees: Riddle Village offers the best value among life care communities in the Delaware Valley. The community was developed to meet the retirement and healthcare needs of active, independent adults aged 62 and better. Should it ever be needed, Riddle Village's lifecare protection plan provides access to the Community's health care services onsite, offering both assisted living and skilled nursing. In addition, Riddle Village offers all of the social, recreational, educational, and cultural activities a resident could want in a vital, thriving community. The Community is proud to provide our residents with several dining venue options, offering fine dining, buffet, pub-style, and café services. Considering all of the services and amenities available to our residents, it is easy to understand why Riddle Village is considered retirement living at its finest. But none of this would be possible without our exceptional, dedicated associates. Riddle Village's culture has a simple philosophy, "Smile and say hello; everything else will follow." Everywhere you turn in the community, you are greeted with a warm smile and a welcoming hello. With over 300 dedicated associates, there is always someone offering our residents a helping hand, a caring ear to listen to, or just a friendly smile to let you know that we are all part of the team and together, we will continue to make Riddle Village the best community possible. If you are enthusiastic about working with the elderly and you are looking to be part of an incredible team and pleasant work environment, then Riddle Village may be the place for you! About the Cook Position: The cook hired for this open position should be creative, customer service oriented, and fit well into this type of culture. Riddle Village offers a competitive salary and a positive work environment with opportunities to grow within the company. Under the supervision of the Production Manager, the cook prepares the proper amounts of all foods on the menu in accordance with dietary spreadsheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards, as well as serving procedures. Supervises other kitchen workers in the absence of the Production Manager. Primary responsibilities include: • Utilizing production sheets to determine how much preparation should be made. Responsible for completing all prep work for the next day's menu., • If working the AM shift, responsible for opening kitchen facilities; checking out keys from security, turning on all equipment (including vent hoods), receiving all orders, supervising all food service staff before supervisors show up for work, • If working the PM shift, responsible for shutting all kitchen equipment, properly storing and labeling all goods, receiving all late orders, and supervising all food service staff in the absence of all supervisors., • Maintaining high standards of sanitation and housekeeping by daily completing their special cleaning tasks as outlined on the sanitation list posted by the Production Manager., • Maintaining the implemented employee meal programs policies & procedures., • Reporting all food needs to the Production Manager in writing, checking to see they are available, and working closely with the supervisor on special problems or needs., • Ensuring that the kitchen department functions efficiently during his or her time on duty., • Following high standards of safety practices set forth by the Dept. of Health Services and Riddle Village., • Attending all in-service training sessions together with co-workers to keep abreast of current knowledge in the field of nutrition and dietary needs., • Attending and contributing to the daily production meetings held just before the start of each service., • May be assigned duties as necessary by management Job Requirements: The ideal candidate must have a genuine interest in geriatric care and must believe in and uphold the philosophy of Riddle Village. He/she should also show a genuine interest in the culinary arts and be willing to accept criticism to learn others' ideas. In addition, the person must meet the following criteria: • At least 1-2 years continuous experience as a cook in a hotel, restaurant, or country club (3-5 years preferred), • Must have the ability to speak the English language and follow oral and written directions, • Must have the ability to follow diet instructions and menus and compute quantities of food needed, • Must know the basic skills of preparing food from scratch, cutting meats and vegetables, preparing stocks, and have a familiarity with seasonings, • Knowledge of normal nutrition and routine special diets is helpful, • Must know how to operate kitchen equipment and recognize the need for repairs., • Must be able to lift and carry up to 50 pounds and push/pull up to 100 pounds, • Must have the ability to work independently and as a part of a team, • Must have good customer service, organization, communication, and interpersonal skills, • Must be able to keep up in a fast-paced environment Job Posted by ApplicantPro

Loco Pez Mexican taqueria and bar at 47th and Baltimore Ave.Line Cook to join our team.We are looking for qualified candidates who love a fast-paced environment and share in our passion for simple, delicious and approachable Tex-Mex cuisine.We believe the kitchen is a team, and every member is

Prior restaurant or food service experience preferred. Food Runners play a key role in delivering an exceptional guest experience by ensuring dishes arrive quickly, accurately, and beautifully. Running food from the kitchen to guests promptly and accurately.

Responsibilities include stocking and prepping a station nightly, a weekly closing shift, maintaining a clean and organized kitchen, rotating station responsibilities, and executing daily special menu items. Piccolina is looking for a line cook who is motivated, efficient, possesses a team mentality

Job Reference Number: 36473 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation State: Pennsylvania (US-PA) We are looking to add a skilled, experienced Sous Chef to our Constellation Culinary Group team in Philadelphia, PA. As a Sous Chef, you will have the opportunity to lead a talented team of foodservice professionals in a high end, high volume catering commissary to service multiple venues. Previous experience in catering is necessary. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. • Maintain proper production, safety & sanitation standards, and corporate compliance., • Direct, supervise, and participate in the daily preparation of standard and gourmet food items., • Evaluate the quality of raw food and ensure the quality of the finished products., • Routine inspections to observe quality of food preparation and appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Follow Constellation’s Standard Operating Procedures (SOPs) on production, ordering, receiving, inventory, etc., • Operational Leadership – manage SOPs daily, kitchen production, quality control, presentation., • Maintain proper inventory controls for food, supplies, and equipment., • Staff Management - interview, hire, onboard, train new employees, and continually mentor and supervise current staff., • Control inventory and expenses to ensure financial goals., • Ensure the highest level of customer service., • Other duties as assigned. Must-haves: Must-haves: • Three years of catering experience, • Demonstrated catering, hotel, or restaurant culinary skills to include large quantity production., • Must have three to five years of culinary management experience, • Strong leadership, oral and written communication skills are required., • 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-MA1 #indeedelior About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. 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.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description We’re Hiring: Level 4 Sheet Metal Mechanic (Foreman) – Own the Site Location: Norristown, PA (Field-Based Role) | Pay Range: $46–$55/hour | Full-Time Company Overview: At Commercial Kitchen Ventilation, we build systems that hold up under pressure — because they’re led by people who do the same. We design, fabricate, and install commercial kitchen exhaust systems that meet code, perform under stress, and never cut corners. This isn’t a big company. There’s no middle management to hide behind. If you’re on the team, you’re on the hook. And if you’re running the job, it’s your name on the line. Position Summary: We’re hiring a Level 4 Sheet Metal Mechanic – Foreman to lead full-scope projects in the field. You’ll read the prints, generate the plan, run multiple crews, and make sure every install hits the mark — on time, on spec, and on code. This isn’t a teaching role. It’s not a backup plan. It’s a frontline leadership role for someone with 8+ years in the trade and the ability to lead by example, under pressure, every time. What You’ll Do: * Interpret and execute full project scopes from drawings and work orders * Build daily/weekly game plans to keep timelines tight and crews focused * Supervise multiple crews across large or fast-paced jobs * Ensure installations meet all applicable codes and customer specs * Coordinate with project managers, vendors, and field leadership * Make smart calls under pressure — and take full ownership of the outcome What You’ll Bring: * 8+ years of field experience in sheet metal, HVAC, or mechanical installation * Proven experience running job sites from layout to final inspection * Deep knowledge of mechanical code, ventilation systems, and job sequencing * Confidence leading people, communicating expectations, and holding the line * Driver’s license, clean record, and flexibility to travel between jobs * The ability to see three steps ahead — and move fast when plans change Pay & Benefits: * $46–$55/hour based on experience, accountability, and leadership * Health Insurance and Retirement Plan * Paid Holidays and PTO * Priority access to premium tools, resources, and project support * Trusted position on a team that expects results and rewards performance Physical Requirements & Work Environment: This role is active and full-time in the field. You’ll be on rooftops, in mechanical rooms, and on ladders and lifts. Expect to carry materials, lift 50+ lbs regularly, and manage work in varied weather conditions. You're not behind the scenes — you're leading from the front. Lead the Work. Set the Standard. This isn’t for the faint of heart. This is for someone who thrives on pressure, knows the code, and can lead a team through chaos without blinking. If you’ve earned your stripes and want a role where your decisions matter — apply now! If you’re not ready to carry it — don’t. Commercial Kitchen Ventilation is an Equal Opportunity Employer. We promote based on performance, leadership, and grit. If you’re the kind of person who earns respect through action, you’ll have a future here. Powered by ExactHire:192605

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality.· Communicate technical concepts and advanced pastry skills in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.The CSC family of brands 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 status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description We’re Hiring: Mechanical Drafter Location: Norristown, PA Area | Pay: $52,000/year + Project Bonuses | Full-Time Company Overview: Commercial Kitchen Ventilation is a specialized mechanical contractor focused on designing and installing code-compliant kitchen ventilation systems for restaurants, institutions, and foodservice facilities that can’t afford mistakes. We operate with a lean team, tight communication, and zero bureaucracy. Every role here directly impacts project execution, schedules, and inspections. When drawings are clean and permits are right, the field wins—and so do our customers. If you want a place where your work is visible, your accuracy matters, and your effort directly affects real jobs in the field, you’ll fit in here. Position Summary: We’re hiring a Mechanical Drafter to support active ventilation projects through accurate drawings, permitting coordination, and project-level support. This role is responsible for translating MEP and architectural drawings into permit-ready mechanical plans, managing the permitting process, and supporting the Project Manager with drafting updates and coordination tasks as projects move forward. You won’t be isolated or siloed. Your work feeds directly into construction. What You’ll Do * Read and interpret MEP and architectural drawings * Produce and revise permit-ready mechanical drawings in AutoCAD * Prepare, submit, and track municipal permits * Support active projects with drawing updates, documentation, and coordination * Communicate clearly with the Project Manager and internal teams to keep jobs moving What You Need: * Experience using AutoCAD in a mechanical or construction environment * Ability to read and understand MEP drawings * Familiarity with permitting processes, or the ability to learn quickly * Strong attention to detail, organization, and follow-through * Clear communication and a reliable, self-directed work style Compensation & Benefits: * $52,000-$65,000/year base salary * Project-based bonus pay * Paid Time Off (PTO) and Paid Holidays * Health Insurance and Retirement Benefits * Advancement opportunities as the company grows Working Conditions: This position operates in a mixed office and field-support environment. You’ll spend most of your time drafting, coordinating permits, and supporting active projects, with occasional exposure to jobsite conditions to understand real-world installations. You should be comfortable: * Sitting and working at a computer for extended periods * Communicating with project managers, inspectors, and internal teams * Managing multiple tasks and shifting priorities * Working in a fast-paced construction environment Build Projects That Actually Get Built This isn’t a back-office drafting role. The drawings you create get installed, inspected, and relied on in the field. If you take pride in clean work, clear communication, and being part of a team that executes—not overcomplicates—apply now. We Promote Performance, Not Politics Commercial Kitchen Ventilation is an equal opportunity employer. We reward people who take ownership, deliver results, and make the team better. Bring your best. Push for better. That’s how you earn trust here. Powered by ExactHire:192613

Qualified line cooks needed to execute menu concepts . Train, Hire, Schedule, Discipline and Manage all kitchen and back of house personnel. Supervise and coordinate all related culinary activities including service and be present on the line.

The Pastry Sous Chef is responsible for planning and directing pastry preparation in the kitchen, under the direction of the Executive Pastry Chef. Proven experience as Pastry Chef, baker or relevant role. Working with Executive Pastry Chef on developing new menu items, tastings and staying on top o

As Sous Chef at Yards Brewing Company, you and the exeuctive chef will take complete responsibility of our Full-Service Kitchen and executing in our Event spaces as well.

Fountain Porter is looking for a cook with a good work ethic and positive attitude to join our tight-knit, small team.If you are interested in cooking burgers and fries(only items on our menu) in a straightforward environment alongside a staff that values mutual respect and camaraderie, please

Now Hiring: Line Cook | The Goat's Beard – Manayunk ?.The Goat's Beard in Manayunk is looking for a skilled, motivated, and reliable.We're a neighborhood staple known for our scratch kitchen, locally-sourced ingredients, and warm, welcoming vibe.Work in a fast-paced, high-volume kitchen with a

Enwell is hiring a part-time host to work weekdays and weekends (2-3 shifts per week).Enswell is an all-day cafe with a full kitchen, comprehensive cocktail menu and bottleshop.Owned and operated by Rival Bros Coffee Roasters, Enswell opened in 2023 in the space of a previous Rival Bros cafe on Spru

Zahav is seeking a fired up line cook to join our dedicated team.This person will work in a fast-paced, fine dining kitchen in a restaurant built on bringing exceptional hospitality.This is a 5 day per week position, Tuesdays through Saturdays.Direct responsibilities include:.Handling a high volume

The Assistant General Manager (AGM) supports daily business operations across both retail and kitchen environments.

This position is ideal for anyone with a passion for food & wine and a work ethic that drives you to learn every single day.We’re searching for someone with prior entry-level kitchen experience who’s ready to handle more responsibility.You’ll be an integral part of our close-knit t

Work involves continuous interaction with customers and co-workers in a fast-paced environment. Our Utility/Prep team members play a key role in ensuring our kitchen runs efficiently.

Four Seasons Hotel Philadelphia is seeking a Chef de Partie to join our dynamic Food & Beverage Team. The Chef de Partie supervises and oversees the preparation of breakfast, lunch, and dinner items per guest orders or as assigned by kitchen management in accordance with production requirements and

Communicates in detail food descriptions when presenting food items to guests. Responsible for transporting all necessary food items from the kitchen to guests in a timely and professional manner. Serves as liaison between kitchen and service staff to ensure accuracy of food orders.

The Server establishes a welcoming atmosphere from the minute they first greet guests at their table.The Server delivers food and carries service trays while demonstrating exemplary guest service skills.The Server also assists steward/utility workers (as needed), and kitchen staff to ensure smooth r

Assistant Manager - Casual Dining Concept. Manage upkeep of kitchen, bar, and restaurant exterior.