Chef jobs in Amherst, NY - 78 jobs

POSITION: District Pastry Chef DEPARTMENT: Culinary DUAL REPORTING: East Coast Regional Chef and Supports: Chef Buffalo Bills FLSA STATUS: Salaried/Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The District Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The District Pastry chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry departments within their applicable Region. The District Pastry Chef works on the creation, development and implementation of new desserts and creative menu developments of all Stadiums, restaurants within their purview and other venue locations. This role reports directly to the East Coast Regional Chef and supports Executive Chef, Buffalo Bills. ESSENTIAL FUNCTIONS Demonstrates hands on approach to all bakery products produced in the Pastry Department ensuring quality, presentation and consistency standards meet company standards. In charge of the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed. Ensures that all food products prepared meet the established specifications and standards. Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. Seeks to maintain knowledge of industry trends in the world of pastry and baking. Guides teams to ensure the teams Bake fresh pastries, desserts and breads for all outlets. Execute menus for the Concessions Department as established by the Regional and Executive Chefs Reviews menu items and make changes as necessary. Utilizes leftovers whenever possible. Coordinate with other departments regarding menu implementation. Provide recipes, training and experience to all staff. Helps to develop recipe cards for all menu items and assists in training their respective teams using the approved PCA's. Continuous presence throughout concessions either on the concourse or in the stands for the entirety of the event. Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. Ensure excellent customer relations are always maintained. Schedule labor force and assign responsibilities for efficient use of equipment and personnel. Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures. Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships Position requires extensive knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff and guests. Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations Communicates variances from standards and expectations to the Pastry Chefs, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift. Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times. Ensures that their teams keep kitchen equipment clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care. Assists the Pastry Chefs with annual budget process and makes recommendations with regards to the Pastry Departments within their respective areas. Helps to assist their teams with all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly. Attends all meetings and /or training's sessions as required. The District Pastry Chef must act as a Mentor, Manager, team leader and motivator for the all the Pastry Departments working closely with and maintaining good relation with all culinary team members and other departments. Support other stadiums, culinary operations including concessions, clubs, suites, etc. as needed. QUALIFICATIONS Degree in hotel/restaurant management preferred Have a minimum of 3 years of experience in a fine dining restaurant environment Have a minimum of 5 years of experience in a high volume preparation environment Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Must be able to work in a team environment. Preferred Qualifications: fully competent in all aspects of baking and pastry Ability to define a problem, collects data, establish facts and forms conclusions. Ability to understand complex instructions and material. Ability to mentally process abstract ideas while delivering results. Ability to handle multiple tasks and works well in environment with time constraints. Pastry Chef Supervises day-to-day activities; provides a “Hands On” approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. COMPENSATION Competitive salary range of $110,000 - $125,000 plus bonus potential commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (80-90%) Buffalo Bills Highmark Stadium/Buffalo; Off-site(10-20%) supporting other venues. Varied schedule including but not limited to nights, holidays, weekends and travel. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to remain on feet for entire length of shift Ability to lift/move/maneuver up to 50 lbs. Constant standing, walking, bending, reaching and repetitive motions Ability to work in all weather conditions Ability to travel to other Legends Global venues NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. POSITION: District Pastry Chef DEPARTMENT: Culinary DUAL REPORTING: East Coast Regional Chef and Supports: Chef Buffalo Bills FLSA STATUS: Salaried/Exempt LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The District Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining a competitive edge. The District Pastry chef is accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry departments within their applicable Region. The District Pastry Chef works on the creation, development and implementation of new desserts and creative menu developments of all Stadiums, restaurants within their purview and other venue locations. This role reports directly to the East Coast Regional Chef and supports Executive Chef, Buffalo Bills. ESSENTIAL FUNCTIONS Demonstrates hands on approach to all bakery products produced in the Pastry Department ensuring quality, presentation and consistency standards meet company standards. In charge of the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed. Ensures that all food products prepared meet the established specifications and standards. Ensures proper levels of bakery and pastry items are prepared based on forecasted needs and their prompt delivery to the designated outlet for guest consumption. With a “Hands on Approach” assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner. Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas at all kitchen locations. Seeks to maintain knowledge of industry trends in the world of pastry and baking. Guides teams to ensure the teams Bake fresh pastries, desserts and breads for all outlets. Execute menus for the Concessions Department as established by the Regional and Executive Chefs Reviews menu items and make changes as necessary. Utilizes leftovers whenever possible. Coordinate with other departments regarding menu implementation. Provide recipes, training and experience to all staff. Helps to develop recipe cards for all menu items and assists in training their respective teams using the approved PCA's. Continuous presence throughout concessions either on the concourse or in the stands for the entirety of the event. Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. Ensure excellent customer relations are always maintained. Schedule labor force and assign responsibilities for efficient use of equipment and personnel. Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures. Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships Position requires extensive knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff and guests. Recommends measures to improve production/service methods, equipment performance, scheduling, quality control, and suggest changes in working conditions and use of equipment to increase efficiency and safety of the food service operations Communicates variances from standards and expectations to the Pastry Chefs, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift. Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times. Ensures that their teams keep kitchen equipment clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care. Assists the Pastry Chefs with annual budget process and makes recommendations with regards to the Pastry Departments within their respective areas. Helps to assist their teams with all health, safety, sanitary rules, regulations and standards according to health department and risk management are enforced and followed correctly. Attends all meetings and /or training's sessions as required. The District Pastry Chef must act as a Mentor, Manager, team leader and motivator for the all the Pastry Departments working closely with and maintaining good relation with all culinary team members and other departments. Support other stadiums, culinary operations including concessions, clubs, suites, etc. as needed. QUALIFICATIONS Degree in hotel/restaurant management preferred Have a minimum of 3 years of experience in a fine dining restaurant environment Have a minimum of 5 years of experience in a high volume preparation environment Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Must be able to work in a team environment. Preferred Qualifications: fully competent in all aspects of baking and pastry Ability to define a problem, collects data, establish facts and forms conclusions. Ability to understand complex instructions and material. Ability to mentally process abstract ideas while delivering results. Ability to handle multiple tasks and works well in environment with time constraints. Pastry Chef Supervises day-to-day activities; provides a “Hands On” approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. COMPENSATION Competitive salary range of $110,000 - $125,000 plus bonus potential commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site (80-90%) Buffalo Bills Highmark Stadium/Buffalo; Off-site(10-20%) supporting other venues. Varied schedule including but not limited to nights, holidays, weekends and travel. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to remain on feet for entire length of shift Ability to lift/move/maneuver up to 50 lbs. Constant standing, walking, bending, reaching and repetitive motions Ability to work in all weather conditions Ability to travel to other Legends Global venues NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

The Fine Dining Room Chef is responsible for a specific fine dining kitchen, ensuring nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all staff. Knowledge of budget preparation and food costs as well as the ability to maintain payroll and other records needed. Creativity of menu planning allowed. Specific duties involve food preparation, to include proper cooking temperatures of food and establish quality standards, training of staff in cooking methods, presentation techniques, portion control and retention of nutrients. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work on time, well-groomed in full uniform with badge on the upper left side of the uniform. 2. Have a strong understanding of the philosophy and goals associated with the Steakhouse and be supportive of them at all times. 3. Responsible for training kitchen staff in establishing quality food standards for all menu items, to include food production, principles, and practices, department rules, policies, and procedures. 4. Provide ongoing training and evaluation of staff and promote staff morale through incentives. 5. Ability to plan and price menus, establish portion sizes and standards of service for all menu items. 6. Maintain organized and clean work areas, utensils, and equipment. 7. Prepare food in a safe manner dictated by company standards and policies. 8. Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours. Schedule kitchen staff in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department. 9. Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures. 10. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 11. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 12. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 13. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 14. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 15. Attend all necessary meetings. 16. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness, and sensibility to the customers and employees. 2. Must possess ability to instill a sense of pride and personal responsibility in subordinates. 3. Must remain calm and professional in a fast paced environment and be able to instill the same in subordinates 4. Must have excellent organizational and time management skills. 5. Must be able to work well with others to achieve mutual goals. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Must hold a degree from a postsecondary culinary arts training program. 3. A minimum of five (5) years in a high volume fine dining kitchen and two (2) years as Sous Chef. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 5. Extensive knowledge of fine seafood, protein and poultry. 6. Computer literate in all Microsoft Office applications including Excel, Word, and email as well as automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence, speak effectively and interact well with employees and guests. 3. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move freely for extended periods of time. 2. Work involves moderate exposure to high temperatures and/or loud noises. 3. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 4. Work environment involves some exposure to physical risk, which requires following basic safety precautions Salary Starting Rate:$68,697.18 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

Salary: $68,000-$75,000 | Full-Time | Exempt | Location: West Seneca, NY Rosina Food Products, Inc. is seeking an Associate Corporate Chef to support our Corporate Executive Chef and collaborate closely with Sales, Marketing, and Product Development. This role blends hands-on culinary expertise with customer-facing support, recipe development, and food trend analysis in a fast-paced, growth-focused food manufacturing environment. What You'll Do Support the Corporate Executive Chef in culinary development, recipe creation, and customer presentations Create and document recipes that showcase Rosina products across a variety of cuisines and applications Participate in sales presentations, food shows, customer visits, and demos (travel required) Identify and present culinary trends related to flavors, ingredients, cuisines, and preparation methods Collaborate with Sales, Marketing, and Product Development to support customer needs and innovation Maintain a comprehensive recipe and product application library Ensure all food preparation follows GMPs, sanitation, allergen, and food safety standards Serve as a culinary leader in the absence of the Corporate Executive Chef during events and presentations What We're Looking For Associate's degree in Culinary Arts or post-secondary culinary training 5+ years of progressive culinary experience Strong creativity, culinary skills, and passion for food innovation Comfortable presenting and engaging with customers and cross-functional teams Proficiency in Excel, Word, and PowerPoint Strong communication, organization, and analytical skills Ability to travel for customer visits, food shows, and presentations Work Environment Combination of corporate office, demo kitchens, trade shows, and on-site kitchen environments Ability to stand for extended periods and lift up to 40 lbs during demos and kitchen work Why Join Rosina Competitive salary range: $62,500-$67,000 High-visibility role supporting Sales, Marketing, and Product Development Opportunity to influence innovation and customer engagement Be part of a growing, family-oriented organization with strong brand recognition #INDHP

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef, Full-time. This position is scheduled Monday through Friday from 6:30 a.m. to 3:00 p.m. is $25.00/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job Description Salary: $75,000 - $80,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1490853 Chartwells HE KRISTINA MCCARTHY [[req_classification]]

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: The Junior Sous Chef supports the Executive Chef and Sous Chef in the daily operation of the kitchen. This role focuses on food preparation, quality control, team supervision, and maintaining kitchen standards. The Junior Sous Chef plays a key role in ensuring consistency, efficiency, and excellence in every dish served. Qualifications: Minimum of three years of experience as a line cook; prior supervisory experience preferred. Culinary degree or formal training preferred but not required Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent, certification of culinary training preferred. Safe food handling certificate. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: $62,353.20 annually Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

Job Description Join our vibrant team at Jazzboline Restaurant & Bar as a Full Time Sous Chef in Amherst, NY, where your culinary expertise will shine. This on-site position is perfect for Experienced Cooks seeking to elevate their skills in a Fine Dining atmosphere that thrives on creativity and excellence. As a Sous Chef, you will have the opportunity to craft exquisite dishes for high-volume services, catering to our distinguished guests, and playing a pivotal role in our Banquets. With a competitive pay of $65,000, you will be recognized for your hard work and dedication to quality. Immerse yourself in a dynamic kitchen environment alongside talented chefs, including opportunities for mentorship from professionals who have graduated from top Culinary Schools. You can enjoy great benefits such as Medical, Dental, Vision, 401(k), Life Insurance, Health Savings Account, Flexible Spending Account, Competitive Salary, Paid Time Off, Paid Meals, Employee Discounts, and Industry leading benefit package. Embrace this chance to make a culinary impact while working in an exciting, fast-paced setting that values your passion for food. Your day as a Sous Chef At Jazzboline Restaurant & Bar in Amherst, NY, we are seeking a skilled Sous Chef to lead a dynamic kitchen team. In this role, you will oversee Experienced Line and Banquet Cooks, ensuring that we consistently meet our high culinary standards. You will be responsible for preparing exquisite food for banquet events and a la carte dining, showcasing your creativity in every dish. Additionally, your organizational skills will shine as you complete inventory and manage kitchen operations, executing tasks in a timely manner to support our high-volume services. If you are a dedicated culinary professional looking to enhance your career in fine dining, this is an exciting opportunity to make a significant impact in a vibrant culinary environment. Are you a good fit for this Sous Chef job? To excel as a Sous Chef at Jazzboline Restaurant & Bar, candidates should possess a strong foundation in culinary techniques and leadership skills. Successful applicants will be experienced in high-volume cooking, demonstrating the ability to prepare dishes that meet our exceptional culinary standards. Familiarity with banquet event preparations and a la carte dining is essential, as is the capability to guide and inspire a team of Experienced Cooks. Proficiency in kitchen management tools and software is a plus, as it aids in inventory completion and operational efficiency. While Serv Safe Certification is preferred, we are committed to providing training for those who are not currently certified. Strong communication skills and the ability to execute tasks in a timely manner are crucial for maintaining our high standard of service and quality. Join us to elevate your culinary career within a dynamic and fast-paced kitchen environment. Knowledge and skills required for the position are: Serv Safe Certification Preferred We will provide training if not currently certified

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Position Summary: The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations- 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands: Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification: Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities: Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations - 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands : Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification : Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities : Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Chef de Cuisine position. The Chef de Cuisine is a full-time, year-round position. The expected salary range for this job opportunity is: $75,000 to $85,000. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information. The Chef de Cuisine provides high-level culinary leadership across all Dining Services operations-including the Dining Hall, retail venues, and catering. Reporting to the Executive Chef, this role helps lead, train, and inspire a diverse culinary team, ensuring excellence in food quality, safety, consistency, and service. The Chef de Cuisine develops seasonal, globally inspired menus using fresh, high-quality ingredients and stays current with emerging culinary trends. This position requires a strong, collaborative leader with advanced technical skills and a commitment to fostering a positive, respectful, and equitable work environment. The schedule generally runs Sunday through Thursday, with hours that vary based on operational needs, including residential dining, events, and catering. As an essential position, the Chef de Cuisine may be required to report to work or remain on site during emergency closures. Amherst College Dining Services produces approximately 4,000 meals per day during the academic year and significantly more during summer programs. The Chef de Cuisine plays a central role in supervising and developing culinary staff, managing production, ensuring food safety and sanitation, and maintaining all culinary equipment and workspaces. The role demands adaptability in responding to last-minute menu changes, production shifts, and dietary, religious, or medical accommodations, as well as the ability to navigate labor shortages or shifting schedule needs. Administrative responsibilities include staff scheduling, collaborative menu planning, production lists, inventory and cost management, loss prevention, compliance with college policies, and coordination of equipment maintenance. The Chef de Cuisine is a key leader within Dining Services, helping to shape a program that is creative, student-centered, and operationally excellent. Summary of Responsibilities: Culinary Operations & Oversight Oversee daily culinary operations and production across campus dining locations, including the Dining Hall, Cold Prep Kitchen, and other outlets. Maintain a strong daily presence in production areas, actively engaging with staff and leadership to ensure smooth operations. Direct and participate in station and service area inspections to uphold operational standards and Health Department regulations. Manage food inventory and the organization of production storage areas. Communicate proactively with team members and leadership regarding operational needs, concerns, and adjustments. Create a supportive and respectful environment that encourages open communication and collaboration at all levels. Team Leadership & Staff Development Supervise, lead, and support culinary teams through training, coaching, scheduling, evaluations, and conflict resolution. Foster a positive work environment that builds morale, promotes inclusivity, and encourages a sense of belonging. Develop and coach staff on operational standards, safety procedures, and best practices in food production and service. Support the coordination and rotation of assignments to meet daily needs and employee development goals. Food Quality, Menu Execution & Safety Collaborate with the Executive Chefs and Dining Systems Specialist on menu development and implementation. Ensure consistent execution of recipes and production standards across all locations. Educate staff on ingredient details, menu portioning, par levels, food storage, and modifications. Complete and verify production sheets at the end of each meal period. Coordinate closely with the Dining Systems Specialist to ensure accuracy in production lists, nutritional data, and allergen information. Maintain and enhance departmental food safety protocols and operational standards. Champion food safety by ensuring all areas are clean, sanitary, and well-maintained, including oversight of equipment breakdown and cleaning. Implement systematic controls to minimize loss and preserve resources. Communication and Performance Management Lead performance management efforts by setting clear expectations, providing regular feedback, conducting evaluations, and addressing performance concerns constructively. Foster a strong, inclusive workplace culture by promoting collaboration, mutual respect, and a sense of ownership among culinary team members. Identify and develop internal talent to support succession planning and long-term staffing stability across all Dining Services locations. Collaborate with other dining areas-retail, catering, and residential-to ensure cohesive communication, consistent standards, and aligned operational goals. Serve as a key communication link between culinary staff, dining leadership, and support teams to ensure information flows efficiently and issues are addressed promptly. Support strategic staffing decisions by sharing insights on team strengths, skill gaps, and development opportunities with leadership. Food Safety and Allergen Awareness All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Qualifications: High School Diploma or equivalent 7 to 10+ years of related experience Equivalent combination of education/experience, in lieu of minimum education and related experience; 15+ years culinary management of high volume operations A valid driver's license and successful credentialing is required in order to operate college vehicles Strong interpersonal skills, including conflict resolution, active listening, motivational leadership, transparent communication, dependability, and a solution-oriented approach Technical proficiency in volume hot and cold food production and core culinary fundamentals Proficiency with Google Suite and experience using menu-management software systems Strong written and verbal communication skills, including the ability to present to large groups Demonstrated customer service excellence, organizational skills, and time-management ability Ability to taste and work with all ingredients used in production Ability to mathematically scale recipes up or down Exceptional attention to detail Experience and commitment to working with a welcoming and inclusive community Servsafe and Allertrain certified Successful completion of required reference and background checks An acceptable criminal offender records information (CORI) check Successful completion of pre-employment physical and lift test Preferred Culinary degree or equivalent training Supervisory or management experience in high-volume or institutional foodservice Experience training/mentoring culinary staff Knowledge of allergens, nutrition, and special diets Experience with sustainability initiatives (waste reduction, local sourcing), ServSafe Manager certification (or ability to obtain) Skills in budgeting, purchasing, inventory, and cost control Familiarity with global cuisines, trends, and scratch cooking Strong project-management skills for large events or multi-station operations Ability to collaborate with cross-department partners Interested candidates are asked to submit a resume and cover letter online at *************************************************** Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. (Current employees and students should apply by clicking on the Jobs Hub icon from their Workday home screen.) Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request. 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.

Full-time Description Job Title: Cook/Chef Manager - School Food Service Schedule: Full-Time, School-Year Position (Monday-Friday, 6:00 AM - 2:00 PM) Wage: $20.00 per hour Reports To: Food Service Director or District Manager Come join our team at Personal Touch Food Service! Position Summary: The Cook/Chef Manager is responsible for overseeing daily kitchen operations in a USDA school meal program setting. This role combines hands-on cooking with leadership responsibilities, ensuring that meals are nutritious, compliant with federal and state guidelines, and appealing to students. The Cook/Chef Manager supervises kitchen staff, manages food production, maintains inventory, and upholds sanitation and safety standards. Duties and Responsibilities: Plan, prepare, and cook meals in accordance with USDA guidelines, approved menus, and standardized recipes Supervise and support kitchen staff, ensuring tasks are completed efficiently and in compliance with food safety protocols Maintain accurate production records, temperature logs, and other required documentation Monitor inventory levels; assist in ordering and receiving deliveries to ensure proper stock rtation and minimal waste Ensure kitchen cleanliness and sanitation in accordance with local health department regulations and HACCP procedures Manage portion control and presentation to maintain consistency and appeal Train and mentor staff in safe food handling and customer service practices Communicate effectively with school staff, students, and district-level food service administrators Assist with catering and special school events as needed Enforce compliance with all USDA, state, and district policies, including wellness and allergy-safe practices Benefits:Weekends and major holidays off Opportunities for professional growth Requirements Knowledge, Skills & Abilities Required: Cooking, preparation fiscal controls effective marketing/presentation general nutrition human relations/diplomacy listening institutional equipment fiscal management ability to read, write and perform basic math at a high school graduate level effective problem solving adaptability and learning Education/Experience Requirements of the Chef Manager: Culinary Degree, Bachelor's degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities. Working Conditions: Must have good personal hygiene and adhere to corporate dress policy. Subject to wet floors, temperature extremes and excessive noise. Position frequently involves long hours and widely diverse duties. Other Information: Must love food business and dealing with people! Job Type: Full-time We are an equal opportunity employer. Applicants are considered for positions without regard to veteran status, uniformed servicemember status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other category protected by applicable federal, state, or local laws. Salary Description 20.00/ per hour

At Fogo de Chão, we strive to give our guests an unforgettable dining experience of discovery while showcasing the Culinary Art of Churrasco. Our mission is to ignite fire and joy to care for our team, our guests, and our communities. We believe better futures start when we bring our best to the table every day to Feed a Purposeful Future - starting with our team members. We feed our teams with fulfilling job opportunities, making space around the table so everyone feels welcome. At Fogo, we'll provide you with a fulfilling career with professional and personal growth opportunities at every level. Our values of teamwork, integrity, excellence, humility and Deixa Comigo (we've got you!) are more than just words, it's how we do things every day. Now Hiring / Immediately Hiring: Kitchen Prep Essential Duties and Responsibilities include the following. Other duties may be assigned. Provides support through preparation and proper presentation of all salad bar items, side dishes and desserts according to recipe in an efficient manner. Ensures that the quality of all inventory and fresh produce are of the highest standards. Proper management of inventory levels including the storage area. Assists management with tracking of expiration dates on all products. Maintains cleanliness of all kitchen equipment and areas. Completes any beginning or closing shift duties as directed by management. Requirements: Must be able to transport objects up to 50 lbs, stand for long periods of time, and work at a quick pace. Must be able to work weekends and holidays. Medical, Dental, and Vision insurance are available for full-time, hourly Team Members on the first of the month following 60 days of employment. Additionally, company-paid Life Insurance and Short-Term Disability are provided where allowed. We offer a comprehensive voluntary benefits package including Critical Illness, Hospital Indemnity, Accident Coverage, Permanent Life, and Pet Insurance. Part-Time Team Members are offered a Minimum Essential Coverage (MEC) Health plan in addition to Dental, Vision, Short-Term Disability, and Life Insurance. Coverage for these plans can start as early as the first of the month following your hire date. Additionally, Part-Time Team Members are offered enrollment in voluntary benefits, including Pet Insurance, Legal, and ID Protection. Fogo de Chão is an Equal Opportunity & E Verify Employer This position has a pay range that starts at 16.50 and goes up to 18.50. Your rate is dependent upon your relevant work experience.

Head Cook - Overnight Camp Reports To: Camp Director Department: Camp/Property/Outdoor Status: Exempt Head Cook - Camp Seven Hills, Holland, NY JOB DESCRIPTION ABOUT GIRL SCOUTS: Are you mission-driven, looking to work in a dynamic team environment, and influence the lives of girls? If so, take the time to check out Girl Scouts of Western New York. Since 1912, Girl Scouts has empowered girls to develop the skills and the voice to become successful and productive citizens. Girl Scouting builds girls of courage, confidence and character, who make the world a better place. If you'd like to be part of this exciting, empowering, and valuable experience, we encourage you to apply. We look forward to hearing from you! POSITION SUMMARY: To prepare and serve all camp meals in compliance with GSUSA, NYDOH, OSHA, Food Bank of Western New York and ACA standards and regulations. Actual salary will be based on applicant's experience ESSENTIAL FUNCTIONS: Attend mandatory supervisors weekend in May (date and time to be determined) Develops professional goals for the summer that will help support and meet GSWNY's mission and camp goals. Plan menus that are nutritionally balanced for both “regular” and “vegetarian” type eaters, staff and campers alike. Serve 3 meals a day plus snack and assure that all meals are served on time. Assist with food preparation and serving of all meals. Assist with all aspects of maintaining a clean kitchen. (i.e.: washing pots and pans, sweeping and mopping of floor, removal of trash) Overseeing and assisting with filling out cookout requisitions. Provide the same quality of food for all the sessions of camp. Work with the Health Supervisor to accommodate campers and staff with dietary restrictions, special needs or food allergies. Maintain confidentiality in compliance with HIPPA. Work within the budget set by camp. Make purchases in consultation with the Camp Director or in his/her absence the Assistant Camp Director. Check food delivery against food orders. Keep accurate records of all kitchen items, food purchases, appliance repairs and food returns throughout the summer. Utilize products from the Food Bank of Western New York whenever possible. Supervise kitchen staff: 2 Assistant Cooks (when applicable), 3 Kitchen Aides and 1 Dinging Hall Manager (when applicable). Complete mid and end of season evaluations for direct reports. Plan daily work schedules for kitchen staff, according to time preparation and serving of all meals. Please adhere to NYS, OSHA and Federal labor laws regarding number of hour's staff under 18 can work. (maximum of 8-10 hours) Establish and maintain procedures for snack, cookouts, overnights and extended trips. Maintain kitchen and food storage areas in compliance with GSUSA, ACA, OSHA, Food Bank of Western New York and NYSDOH standards and regulations. Note: All cookout food that needs to be refrigerated must be placed in a cooler with ice. All meats used in cookouts must be pre-cooked. (i.e.: chicken, beef, hamburger, bacon, etc.) Work with Program Director to coordinate meals around special events (i.e.: Green Eggs and Ham breakfast). Make an inventory of food supplies during the last weeks of camp and order accordingly, so as not to have a remaining inventory at the end of the season. Submit a final report of all inventories and records (i.e.: menus, meals served, food purchased, etc.) at the end of the season to the Camp Director. Ensures the proper use and care of all equipment. Lead by example. Emphasize safety. Follow all ACA, GSUSA, OSHA, Food Bank and NYSDOH standards and regulations. Participates in all aspects of camp including pre-camp, open house and post camp. Attends staff meetings when scheduled/necessary. Apply behavior management techniques to conflicts with children when necessary. Report incidents/accidents to supervisor or health supervisor immediately. Report suspected child abuse to supervisor immediately. Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Accepts other responsibilities as deemed necessary by the Camp Director. Additional Requirements: Ability to handle sensitive information and maintain confidentiality; Strong analytical skills and problem-solving abilities; Ability to project a high level of professionalism at all times; Ability to articulate organizational mission and its importance with passion and conviction, and in a manner that resonates with the listener; Commitment to diversity and ability to interact with diverse populations; Strong time management skills with ability to work independently and effectively prioritize duties and tasks. Capacity to manage stress effectively and work well under pressure; Excellent oral and written communication skills and the ability to communicate clearly; Proven capability to work in a collaborative, service-focused environment; Capacity to work well with others in a congenial and effective manner; Ability to effectively manage and foster relationships with council staff, volunteers within the camp community; Subscribe to the principles of the Girl Scout Movement and become a registered member of GSUSA; Successfully pass the required background checks at hire and thereafter; Maintain reliable transportation to and from home and work; If travel is required, must possess a valid driver's license, meet minimum state auto insurance requirements, and meet the insurance carrier's requirements for coverage. Assist the campers in emergency situations. Lift 35 pounds. Possess strength and endurance required to maintain constant supervision. Demonstrate sensitivity to the needs of campers. Demonstrate enthusiasm, sense of humor, patience, self-control and ability to adapt well to changing situations. Participate in structured and unstructured activities. Accept and follow directions both in verbal and written form. Hours & Travel: Required to stay on the property during hours of operation (Sunday 10:00am to Friday 8:00pm) Must be willing to work in an outdoor setting and in inclement weather. Experience & Qualifications: Willingness to abide by the policies and practices of the Girl Scouts of Western New York Inc. High school diploma or equivalent. Experience in quality and quantity cooking, food managing, maintaining food inventory within budget. At least 2 years supervisory experience. At least 2 years in operating a full working kitchen. Is familiar with all NYSHD, OSHA and NYSLL regulations and law. Must have sound judgment in anticipating and preventing accidents, and act calmly and quickly during emergencies. Certified Sex Offender Registry and Criminal Background Checks will be completed for personnel file. Demonstrate the ability to guide/supervise children and adults. Desire and ability to work with and relate to children and peers in an outdoor environment. Current certification in Responding to Emergencies and CPR or individual is willing to complete certification course during designated training day. Prior camp experience and/or interest in the Girl Scout Camping program. Willingness to place the needs of girls and camp above personal desires. Good health and stamina necessary to work in the camp setting. The acceptance of irregular work hours. The acceptance and understanding that employment is at a resident (overnight) camp. GIRL SCOUT MEMBERSHIP: All Employees of Girl Scouts must maintain an active, annual membership in Girl Scouts of Western New York. This membership must be renewed annually, and all newly hired employees are expected to enroll with GSWNY within the first 30 days of their employment. BENEFITS: [SEASONAL EMPLOYEES] Girl Scouts of Western New York seasonal camps are subject to the Federal and New York State exemption laws under Section 13(a)(3) of the Fair Labor Standards Act. Seasonal staff working at camp may be paid in accordance with this exemption. Seasonal employees are not eligible for company-sponsored group benefits. GSWNY is also very grateful to have many partnerships offering special deals and incentives at local businesses to GSWNY employees throughout Western New York. HOW TO APPLY: Interested parties should submit their resume and application by visiting the Girl Scouts of Western New York application system website at: [ATS LINK]. EQUAL OPPORTUNITY FOR ALL: Girl Scouts of Western New York celebrates diversity in all forms and is committed to creating an inclusive, collaborative and supportive environment for all. All employment decisions are based qualifications, merit, performance and the needs of the organization. As an equal opportunity employer, GSWNY does not discriminate on the basis of any qualified applicant's race, religious creed, color, national origin, ancestry, physical disability, mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, military or veteran status or any other groups or persons protected by federal, state or local law.

The Fine Dining Sous Chef-Asian is responsible for preparation work and preparing food for the Asian room as well as garnishing and inspecting all outgoing plates. This position requires special knowledge of all food ingredients and recipes as well as requiring special cooking skills necessary in Asian cookery. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work on time, well-groomed in full uniform with badge on the upper left side of the uniform. 2. Provide prompt, friendly, and courteous service of food and beverage to all our guests. 3. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language. 4. Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. 5. Supervise kitchen preparation for service of all stations; supervise the production of all food items. Ensure all food is prepared in a safe manner dictated by company standards and policies 6. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. 7. Have a strong understanding of the philosophy and goals associated with the Fine Dining Restaurants and be supportive of them at all times. 8. Responsible for training kitchen staff in establishing quality food standards for all menu items, to include food production, principles, and practices, department rules, policies, and procedures. 9. Provide ongoing training and evaluation of staff and promote staff morale through incentives. 10. Ability to plan and price menus, establish portion sizes and standards of service for all menu items. 11. Maintain organized and clean work areas, utensils, and equipment. 12. Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours. Schedule kitchen staff in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department. 13. Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures. 14. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 15. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 16. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 17. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 18. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 19. Attend all necessary meetings. 20. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Degree from a postsecondary culinary arts training program. 3. Mastery of specific cooking techniques such as wok, sushi, dim sum, noodles, etc. 4. Expertise in ethnic cuisine: Chinese, Mandarin, Vietnamese, Thai. 5. A minimum of three (3) years in a high volume upscale restaurant kitchen. 6. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 7. Extensive knowledge of fine seafood, protein and poultry. 8. Computer literate in all Microsoft Office applications including Excel, Word, and email as well as automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Must have the ability to speak fluent English and Chinese. 3. Ability to speak effectively to the public, employees and customers. 4. Must have the ability to deal effectively and interact well with the customers and employees. 5. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. 6. Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced casino environment and effectively deal with customers, management, employees and members of the business community in all situations. 3. Work involves moderate exposure to high temperatures and/or loud noises. 4. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. Work environment involves some exposure to physical risk, which requires following basic safety precautions. Salary Starting Rate:$61,336.77 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

Join our vibrant team at Jazzboline Restaurant & Bar as a Full Time Sous Chef in Amherst, NY, where your culinary expertise will shine. This on-site position is perfect for Experienced Cooks seeking to elevate their skills in a Fine Dining atmosphere that thrives on creativity and excellence. As a Sous Chef, you will have the opportunity to craft exquisite dishes for high-volume services, catering to our distinguished guests, and playing a pivotal role in our Banquets. With a competitive pay of $65,000, you will be recognized for your hard work and dedication to quality. Immerse yourself in a dynamic kitchen environment alongside talented chefs, including opportunities for mentorship from professionals who have graduated from top Culinary Schools. You can enjoy great benefits such as Medical, Dental, Vision, 401(k), Life Insurance, Health Savings Account, Flexible Spending Account, Competitive Salary, Paid Time Off, Paid Meals, Employee Discounts, and Industry leading benefit package. Embrace this chance to make a culinary impact while working in an exciting, fast-paced setting that values your passion for food. Your day as a Sous Chef At Jazzboline Restaurant & Bar in Amherst, NY, we are seeking a skilled Sous Chef to lead a dynamic kitchen team. In this role, you will oversee Experienced Line and Banquet Cooks, ensuring that we consistently meet our high culinary standards. You will be responsible for preparing exquisite food for banquet events and a la carte dining, showcasing your creativity in every dish. Additionally, your organizational skills will shine as you complete inventory and manage kitchen operations, executing tasks in a timely manner to support our high-volume services. If you are a dedicated culinary professional looking to enhance your career in fine dining, this is an exciting opportunity to make a significant impact in a vibrant culinary environment. Are you a good fit for this Sous Chef job? To excel as a Sous Chef at Jazzboline Restaurant & Bar, candidates should possess a strong foundation in culinary techniques and leadership skills. Successful applicants will be experienced in high-volume cooking, demonstrating the ability to prepare dishes that meet our exceptional culinary standards. Familiarity with banquet event preparations and a la carte dining is essential, as is the capability to guide and inspire a team of Experienced Cooks. Proficiency in kitchen management tools and software is a plus, as it aids in inventory completion and operational efficiency. While Serv Safe Certification is preferred, we are committed to providing training for those who are not currently certified. Strong communication skills and the ability to execute tasks in a timely manner are crucial for maintaining our high standard of service and quality. Join us to elevate your culinary career within a dynamic and fast-paced kitchen environment. Knowledge and skills required for the position are: Serv Safe Certification Preferred We will provide training if not currently certified

Job DescriptionDescription: Job Title: Cook/Chef Manager - School Food Service Schedule: Full-Time, School-Year Position (Monday-Friday, 6:00 AM - 2:00 PM) Wage: $20.00 per hour Reports To: Food Service Director or District Manager Come join our team at Personal Touch Food Service! Position Summary: The Cook/Chef Manager is responsible for overseeing daily kitchen operations in a USDA school meal program setting. This role combines hands-on cooking with leadership responsibilities, ensuring that meals are nutritious, compliant with federal and state guidelines, and appealing to students. The Cook/Chef Manager supervises kitchen staff, manages food production, maintains inventory, and upholds sanitation and safety standards. Duties and Responsibilities: Plan, prepare, and cook meals in accordance with USDA guidelines, approved menus, and standardized recipes Supervise and support kitchen staff, ensuring tasks are completed efficiently and in compliance with food safety protocols Maintain accurate production records, temperature logs, and other required documentation Monitor inventory levels; assist in ordering and receiving deliveries to ensure proper stock rtation and minimal waste Ensure kitchen cleanliness and sanitation in accordance with local health department regulations and HACCP procedures Manage portion control and presentation to maintain consistency and appeal Train and mentor staff in safe food handling and customer service practices Communicate effectively with school staff, students, and district-level food service administrators Assist with catering and special school events as needed Enforce compliance with all USDA, state, and district policies, including wellness and allergy-safe practices Benefits:Weekends and major holidays off Opportunities for professional growth Requirements: Knowledge, Skills & Abilities Required: Cooking, preparation fiscal controls effective marketing/presentation general nutrition human relations/diplomacy listening institutional equipment fiscal management ability to read, write and perform basic math at a high school graduate level effective problem solving adaptability and learning Education/Experience Requirements of the Chef Manager: Culinary Degree, Bachelor's degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities. Working Conditions: Must have good personal hygiene and adhere to corporate dress policy. Subject to wet floors, temperature extremes and excessive noise. Position frequently involves long hours and widely diverse duties. Other Information: Must love food business and dealing with people! Job Type: Full-time We are an equal opportunity employer. Applicants are considered for positions without regard to veteran status, uniformed servicemember status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other category protected by applicable federal, state, or local laws.