Chef jobs in Atlantic City, NJ - 124 jobs

Job DescriptionPassion for cooking italian cusine Willing to head the staff in an established italian kitchen. Schedualing, ordering and overseeing daily operations. Owners willing to work with individuals that would like to extend their knowledge and expand their carrears

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

AT TUCKERS TAVERN A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Inspired by the best American taverns and English pubs, Tuckers Tavern will satisfy your appetite for greater food, friends, and good times. Enjoy our coastal American menu, raw bar, and ever-changing selection of local craft beers. Tuckers is a popular destination in Beach Haven featuring a covered outdoor patio, Bouy bar, two indoor bars with dining areas and two separate dining rooms, one with a fireplace. Available for private parties year-round. For more info on Tuckers Tavern, check out our website: ********************************* A Fearless Restaurants Chef de Cuisine will be a positive, professional, creative with natural leadership skills. Our Chef de Cuisine team will make a big impact on coming up with dishes for our seasonal menu changes. A Chef de Cuisine on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Direct deposit Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5) 5 days annual sick time

Summary of Job Scope and Expectations: The Assistant Chef I is responsible for assisting with food preparation, with accountability for: Ensuring Workability, Intensity & Integrity Performing Back of House (BOH) responsibilities as directed by Assistant Chef II and III Preparing rice and chow mein Performing cleaning and sanitizing tasks Essential functions: The essential functions in this job description are not all-inclusive of this job's duties and responsibilities. Reliable and dependable attendance is required. Descriptions People Culture: Lives and cultivates Focus's Mission, Culture, and Values to ensure the Focus's vision is alive and in action. Work Environment: Participates in creating a safe and empowering environment for Team Focus to listen, appreciate and challenge each other. May propose ways to improve processes. Guest Exceptional Guest Experience: Builds emotional connection with Guests through Food, Service & Ambiance. Assists with all food preparation to meet Guest needs. Cooks or heats items that require the deep fryer, steamer, grill or microwave, including rice and chow mein, Store Environment: Maintains a clean, safe, and sanitary store environment in compliance with Operations standards. Cleans all areas of the store following proper procedures in the use, handling, and storage of cleaning chemicals. Ensures compliance with all food safety, work safety, and sanitation requirements. Operations: Upholds high Operations Standards and being the Best. Operates all kitchen equipment, including the Chinese knife and wok, following proper procedures and safety guidelines. Organizes and properly stocks storage area for utensils and other food and non- food items. May perform Brand Ambassador's (FOH) responsibilities as needed. Education and Experience: Some high school Prefer some Operations experience Food Safety: Local/municipal requirements, such as Food Handler certification, acquired at applicant's own expense Knowledge, Skills and Abilities: Embody Focus's Mission, Values, Culture, and Environment Basic understanding of all Operations practices and concepts Basic knowledge of recipes and cooking activities Ability to cook rice and chow mein and learn to cook some entrees Ability to learn basic FOH responsibilities Understanding of work and food safety and application of the work and food safety checklists Understanding of proper procedures for handling cleaning chemicals Be a Team Builder by being a Trusted Leader Be a champion in Community Outreach Embraces change and continuous learning Competencies: The following are Focus Mindset and Leadership Behaviors for Operations Associates (Core People Development Competencies indicated in bold): Customer Focus Self Knowledge Interpersonal Savvy Drive for Results Career Ambition Integrity and Trust Success Measures: Contribute to building and sustaining the Focus Mission and Culture Perform assigned responsibilities according to standard Operations practice Consistently earn positive feedback from store Associates and Operations Leader Career Progression: The following job titles or job categories are examples of potential career opportunities and are not intended as a guarantee of promotion. These career paths can change at any time. Assistant Chef II and III Work Environment: Store Conditions: Counter areas often hot with steam from induction table Hot kitchens with high noise levels Limited work space depending on location Physical Requirements: Remains standing for long periods of time Reaches across counter tops measured at 36 inches Ability to lift and carry up to 50 lbs Occasionally reaches high storage shelving with use of step ladder Performs repetitive tasks Cross training may include use of Chinese cook knife, wok, and other restaurant equipment Works efficiently in a fast paced environment with hot and cold foods

Dakota Prime Steakhouse & Sushi in Vineland, NJ is looking for one executive chef to join our fami;y team. We are located on 2216 W Landis Ave. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits: Competitive salary Free food & snacks Free uniforms Health insurance Paid time off The Farmstead at Medford (an Independent Living Senior Community) is accepting applications for a full-time Sous Chef to join our team! Our Culinary Team offers first-class experiences for residents and all visitors to our community. The Sous Chef works closely with the Director of Culinary Services and is responsible for ensuring and adhering to the highest level of food quality, appearance, presentation and service standards. The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice and lead with the following Hospitality standards: We treat everyone with courteous respect. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We make all we encounter feel important. We embrace and value our differences. We maintain high levels of professionalism, both in conduct and appearance, always. Responsibilities and duties: Hands on food production maintaining a superior level of quality, service and cleanliness. You will have the opportunity to serve a senior population and provide culinary services and experiences for each resident we serve and all who visit our community. You will join a team that lives by our Core Values of Respect, Kindness, and Service excellence. Qualifications: You know proper food handling, culinary safety & cleaning standards. You have experience working in a culinary environment with knowledge of food prep, cooking and presentation. You have experience working in a team environment private restaurant, country club or catering preferred. Our culinary team is top notch we support and care for our fellow colleagues! You have the ability to develop positive relationships with residents, peers and the community. A Culinary Degree is required. If you have a servant heart, a passion for hospitality and are eager to make a difference, complete our on-line application today and youll hear from us soon! EOE

Department: Food and Beverage Sous Chef Reports To: Executive Chef, Executive Sous Chef Supervisory Responsibilities: Lead Cooks, Line cooks, general kitchen personnel Position Overview: The Executive Sous Chef is responsible for the daily operation and activities of all culinary outlets at Congress Hall Hotel. This is to be achieved through supervision, management and coaching of Lead Cooks, Line Cooks, Prep Cooks and Stewarding Staff. The Sous Chef, working with the Executive Chef and Executive Sous Chef, will maintain and if necessary, develop standardized recipes and procedures and will ensure accuracy and efficiency of production through training, daily line checks and tastings. The Sous Chef will also be required to take on any position on the line or production as necessary including but not limited to line, prep, banquets, expo, Tommy's Folly production and Boiler Room as directed by Executive Chef and Executive Sous Chef. The Sous Chef will ensure the daily cleanliness and organization of the Kitchen by assigning daily tasks to area supervisors for completion. Essential Duties and Responsibilities include but are not limited to the following: Accurate execution of all Congress Hall functions and events. Training of all kitchen staff. Ability to oversee and produce for high volume, up to 1500+ covers per day Support and mentoring of Kitchen Personnel. Participate in departmental meetings and pre shift huddles. Ordering and requisitioning of food, paper goods and cleaning supplies Ability to work all stations in the kitchen as necessary Upkeep of an accurate recipe database. Development of daily specials Upkeep of the cleanliness of kitchen, storage, and walk-in. Monthly inventories. Working knowledge of menu development. Proper rotation of food and food products. Needs to think and cook seasonally, with Farm to Table products from our own, company owned and operated farm. Accurate and timely costing as required by Executive Chef The candidate must exhibit job and product knowledge sufficiently enough to accurately support and promote all Congress Hall departments, amenities, and programming. The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines. Effectively communicate to FOH employees at all times and directly with guests as required. The candidate must possess the appropriate and necessary social skill to work with a broad range of co-workers, employees and clients and must provide excellent service and support to all internal and external guests. The candidate must always demonstrate cooperative and supportive behavior with colleagues and supervisors. The candidate is responsible for protecting company assents. Other duties as assigned by the Executive Chef and Executive Sous Chef. Supervisory Responsibilities: Directly manage, train and supervise a range of staff members including but not limited to line cooks, stewards and prep cooks, ranging from 15-50 employees seasonally and year-round. Management Skills: Ability to manage change effectively. Ability to provide leadership to achieve company mission, vision and goals as stated in the handbook. Communicate goals and objectives effectively and in a manner which inspires employees to adopt these goals and principles. Clear and concise written and verbal communication skills. Ability to communicate concepts and ideas to management, peers and employees. Ability to build morale and spirit through supportive management and leadership. Instill the guest service standards in all employees - “The guest is always right”. Possess excellent time management skills. Follow, enforce, and support company policies and procedures. Assume accountability and responsibility for self and employees. Ability to quickly recognize problems or issues, evaluate alternatives and execute a plan of action. Minimum Qualifications: High School diploma or equivalent degree required. Minimum three years kitchen supervisory experience. Minimum five years of professional kitchen experience. Culinary degree preferred. Working knowledge of classical and proper cooking techniques including but not limited to Saucier, Entremetier, Charcuterie, Fish and Meat Butchery, Garde Manger. Basic computer knowledge, proficient in Word and Excel. Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Department: Food and Beverage Sous Chef Reports To: Executive Chef, Executive Sous Chef Supervisory Responsibilities: Lead Cooks, Line cooks, general kitchen personnel Position Overview: The Executive Sous Chef is responsible for the daily operation and activities of all culinary outlets at Congress Hall Hotel. This is to be achieved through supervision, management and coaching of Lead Cooks, Line Cooks, Prep Cooks and Stewarding Staff. The Sous Chef, working with the Executive Chef and Executive Sous Chef, will maintain and if necessary, develop standardized recipes and procedures and will ensure accuracy and efficiency of production through training, daily line checks and tastings. The Sous Chef will also be required to take on any position on the line or production as necessary including but not limited to line, prep, banquets, expo, Tommy's Folly production and Boiler Room as directed by Executive Chef and Executive Sous Chef. The Sous Chef will ensure the daily cleanliness and organization of the Kitchen by assigning daily tasks to area supervisors for completion. Essential Duties and Responsibilities include but are not limited to the following: Accurate execution of all Congress Hall functions and events. Training of all kitchen staff. Ability to oversee and produce for high volume, up to 1500+ covers per day Support and mentoring of Kitchen Personnel. Participate in departmental meetings and pre shift huddles. Ordering and requisitioning of food, paper goods and cleaning supplies Ability to work all stations in the kitchen as necessary Upkeep of an accurate recipe database. Development of daily specials Upkeep of the cleanliness of kitchen, storage, and walk-in. Monthly inventories. Working knowledge of menu development. Proper rotation of food and food products. Needs to think and cook seasonally, with Farm to Table products from our own, company owned and operated farm. Accurate and timely costing as required by Executive Chef The candidate must exhibit job and product knowledge sufficiently enough to accurately support and promote all Congress Hall departments, amenities, and programming. The candidate must be able to work a flexible schedule, work well and maintain composure and control in stressful situations and must be able to meet multiple and competing deadlines. Effectively communicate to FOH employees at all times and directly with guests as required. The candidate must possess the appropriate and necessary social skill to work with a broad range of co-workers, employees and clients and must provide excellent service and support to all internal and external guests. The candidate must always demonstrate cooperative and supportive behavior with colleagues and supervisors. The candidate is responsible for protecting company assents. Other duties as assigned by the Executive Chef and Executive Sous Chef. Supervisory Responsibilities: Directly manage, train and supervise a range of staff members including but not limited to line cooks, stewards and prep cooks, ranging from 15-50 employees seasonally and year-round. Management Skills: Ability to manage change effectively. Ability to provide leadership to achieve company mission, vision and goals as stated in the handbook. Communicate goals and objectives effectively and in a manner which inspires employees to adopt these goals and principles. Clear and concise written and verbal communication skills. Ability to communicate concepts and ideas to management, peers and employees. Ability to build morale and spirit through supportive management and leadership. Instill the guest service standards in all employees - “The guest is always right”. Possess excellent time management skills. Follow, enforce, and support company policies and procedures. Assume accountability and responsibility for self and employees. Ability to quickly recognize problems or issues, evaluate alternatives and execute a plan of action. Minimum Qualifications: High School diploma or equivalent degree required. Minimum three years kitchen supervisory experience. Minimum five years of professional kitchen experience. Culinary degree preferred. Working knowledge of classical and proper cooking techniques including but not limited to Saucier, Entremetier, Charcuterie, Fish and Meat Butchery, Garde Manger. Basic computer knowledge, proficient in Word and Excel. Ability to work with basic mathematical concepts and apply such concepts as fractions, percentages, rations in practical situations. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

B2 Bistro + Bar in Point Pleasant, NJ is looking for one executive chef to join our team. We are located on 709 Arnold Ave. Our ideal candidate is self-driven, motivated, and engaged. Benefits 401K Medical Insurance Job Description We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment We are looking forward to receiving your application. Thank you.

Our client in Cape May, New Jersey, is looking for a Culinary Development Chef to join their team. If you're passionate about creating standout menus and bringing fresh ideas to multiple dining concepts, this role could be a perfect fit. As the Head Chef, you'll oversee day-to-day kitchen operations, maintain high standards for food quality and safety, and help cultivate a strong, team-driven culture. You'll also lead the charge in developing, testing, and rolling out new menu items that reflect the unique character of each establishment. This position offers flexibility and can be structured as full-time, part-time, or consultant work. This position is on-site. Essential Responsibilities: Develop unique and cuisine-appropriate menus based upon the establishment's culture. Responsible for catering menu and oversight of menu for events Research menu items to set prices Develop and identify different recipes that are consistent with the establishment's theme. Maintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulations Train Kitchen Managers and staff on preparation of dishes, creation, plating and delivery Identify and introduce new culinary techniques Train kitchen staff on new recipes and presentation Coordinate with Kitchen Manager and Inventory Specialist to source ingredients Stay current on developing trends in the restaurant industry Other duties and responsibilities consistent with operational goals as needed. Highly Qualified Candidates Will Possess: Proven experience as a Head Chef or in a similar role within the food industry. Strong background in fine dining experience, catering, or restaurant management. Proven experience with Asian-inspired recipe creation. Excellent leadership skills with the ability to manage a diverse team effectively while building employee/customer relationships with strong communication skills. Demonstrated expertise in menu planning, food production, and kitchen management. Knowledge of inventory management practices and cost control measures. Strong culinary skills with an emphasis on cooking techniques and food preparation methods. Familiarity with food service management principles and hospitality best practices. Experience in supervising staff within a fast-paced kitchen environment with competing priorities. Understanding of food safety regulations and best practices in food handling. Previous experience in banquet services is a plus. Ability to manage budgets without compromising quality while controlling costs

Job Description We are hiring immediately for a full time CHEF, SOUS position. Note: online applications accepted only. Schedule: Full Time: Schedule varies, nights, days, weekends, and some holidays. More details upon interview. Requirement: Previous experience required. Cooking, ordering, scheduling, menu design, and team leader Pay Range: $24.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1490480. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Overview Sous Chef The Sous Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management. Responsibilities Exhibit conduct in accordance with all Gaming Commission Regulations, Federal and State laws and regulations, and Golden Nugget and departmental policies and procedures. Consistently deliver positive, courteous and professional guest service in all interactions with guests, visitors, vendors and fellow employees. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service. Assists Chef with food preparation in assigned outlet. Supervises line staff and the preparation of all foods. Instructs kitchen personnel on food preparation to all Golden Nugget specifications and plate presentation. Maintains all kitchen operations to the Board of Health requirements. Calls to line employees all orders placed by Food Servers and ensures that all orders come up together, are garnished properly and are served timely in accordance with established standards. Assists with implementing culinary labor and cost controls. Can recommend hiring or terminating in conjunction with disciplinary action. Performs duties as assigned, always presenting oneself as a credit to the Golden Nugget and encouraging others to do the same. Performs any other duties as assigned. Qualifications Bachelor's degree preferred Three (3) years' experience in preparation of food required Previous experience as a chef required Good organizational skills necessary Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment Pay Range USD $55,000.00 - USD $60,000.00 /Yr. Tipped Position This position does not earn tips Benefits What we offer you: Benefit Options Available Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. If you require alternative methods throughout the application process, contact Golden Nugget Human Resources at ************ or via email: ******************** Bachelor's degree preferred Three (3) years' experience in preparation of food required Previous experience as a chef required Good organizational skills necessary Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment

Focus Group Services Llc in Fort Dix, NJ is looking for one panda express - assistant chef to join our strong team. We are located on 3452 Broidy Road. Our ideal candidate is attentive, motivated, and hard-working. Benefits You'll get opportunities to gain skills that help you rise in your career, no matter where you go How we reward you: · Flexible schedules · Great pay and bonus · Free meals while working at Panda · Medical and Dental Insurance for full-time associates · Associate discounts for many brands · Referral bonuses · Hands-on paid training to prepare you for success · On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively

The Restaurant Sous Chef is responsible for planning and directing food preparation in the kitchen under the direction of the Executive Chef. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. Purchase food and supplies from vendors approved by the company. Monitor inventory. Train and supervise kitchen personnel. Stay current on restaurant industry trends. Identify new culinary techniques and presentations. Assist kitchen staff with food prep and recipe creation. Effectively reviewing, planning, and executing daily food service with the highest level of food quality and presentation for all dining outlets, banquets, and events. Producing a consistent food cost as related to departmental budget. Assist in scheduling team members to ensure adequate and consistent levels of service. Ability to work well under pressure and handle multiple tasks at once, delegate responsibilities, and manage projects. Ability to maintain concentration and a well-organized work environment as well as the ability to think clearly. Adhering to clear performance expectations with the Executive Chef and Director of Food & Beverage. Attend company culture meetings. Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential. All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations. Performs other duties as directed. Weekly attendance to Aloha Culture Meeting. Competencies Communication Proficiency. Strategic Thinking. Teamwork Oriented. Leadership. Organizational Skills. Stress Management/Composure. Time Management. Supervisory Responsibility This position assists in managing the performance of the employees within the department. Work Environment This position operates in a commercial kitchen setting. The noise level in the work environment can be loud. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. 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. The employee is required to stand for long periods as well as walk, bend, stretch, and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Must be able to lift 50-75 lbs. PHYSICAL ENVIRONMENTAL DEMANDS: Stand- Over 3/4th of the time Walk- Over 2/3rd of the time Sit- Under 1/3rd of the time Use hands to fingers, handle or feel- Over 2/3rd of the time Reach with arms and hands- Over 2/3rd of the time Climb or balance- Up to 1/3rd of the time Stoop, kneel, crouch or crawl- Up to 2/3rd of the time Talk or hear- Over 2/3rd of the time Lift minimum of 5lbs.- 75 lbs.- Over 2/3rd of the time Adherence to all policy and procedures delineated in the ICONA Handbook Position Type/Expected Hours of Work This is a full-time position. This role requires forty plus hours to include nights, weekends, and holidays. Travel No travel is expected for this position. Required Education and Experience BS in Culinary Arts. 2-3 years in Sous Chef positions (preferably restaurant experience, including full service, casual or fine dining). Automated food inventory management system experience, Market Ma preferred. Aloha POS and Hot Schedules software experience preferred. Additional Eligibility Qualifications Compliant with state Alcoholic Beverage Control regulations. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. View all jobs at this company

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world's largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power's North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes' Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit **************** or shop.hardrock.com. Responsibilities Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In addition, the Sous Chef ensures that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Sous Chef supports the cafe's senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. * Support and assist in the preparation and design of all food orders. * Maintain the highest standards of brand, local health, safety, and food preparation hygiene * Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand * Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the * Foster an environment of customer service in which all team members put the guest first in every * Execute established food standards for overall guest satisfaction that meet or exceed brand * Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to * Support staff development and advancement along well-defined career * Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee * Fill in for the Executive Chef or Kitchen Manager in planning and directing food preparation when necessary * Possess a self-motivated approach to his/her own personal and professional growth. This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS * Minimum 5-7 years of experience in the hospitality industry inclusive of restaurant culinary * Possess all local food management and safety SKILLS * Ability to learn and bring "out of the box" ideas to their team. * Genuine enthusiasm and aptitude for food. * Excellent verbal and written communication skills. * High level of business acumen and common sense. * Demonstrates strong problem solving skills through ability to diagnose and implement solutions. * Must possess strong communication and listening skills, excellent speaking, reading and writing. * Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. * Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. * Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS * Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. * Ability to sit for extended periods of time. * Ability to make repeating movements of the arms, hands, and wrists. * Ability to express or exchange ideas verbally and perceive sound by ear. * Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. * Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. * Ability to turn or twist body parts in a circular motion. * Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. * Ability to travel via auto or airplane for long periods of time. Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Blue Dog Hospitality is a blossoming restaurant group located in south New Jersey. The group specializes in rehabilitating historic properties and returning them to their former glory, with a heavy dose of modern service and culinary standards. Started in 2020, the group undertook the renovation and management of The Deauville Inn in Strathmere, NJ. With new ownership, leadership and culinary team, the venues' revenues have more than tripled in 2 years and it is now regarded at a go-to destination for summer vacationers. In 2022 they added Yesterday's Tavern, a local watering hole, as well as new concept Right Turn Liquors. After an extensive remodel of the property, the venue has also been flourishing and is now South Jersey's best sports bar. The newest addition to the group, Captain Obadiah's Seafood Market, opened summer of 2023 after a brief remodel. Our leadership team believes in the power of it's people. If you give your team the tools they need to be successful, they'll never cease to amaze you. It's with that spirit we seek more leaders to join our growing team to assist in current concepts and the development of upcoming projects. The Executive Sous Chef is responsible for planning, managing and general direction of the kitchen, under the direction of the Chef de Cuisine and/or Executive Chef. Essential Functions Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate. Responsible for food costs and labor costs in the assigned restaurant. Monitor and ensure that standard kitchen operating procedures are met. Work with Executive Chef on developing new menu items, tastings and staying on top of trend Oversee the line during service while monitoring cooks' progress and flow of service Support and manage prep for service; ensure all prep items and recipes are made to standard Supervises hourly back of house staff and fills a role on the line or expo as needed. Schedules staff per business needs, files reports and monitors time & attendance as needed Manage inventory and costs with the Executive Chef Performs other duties as assigned. Physical Demands The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking. Required Education and Experience Degree from Culinary Arts school is preferred; may substitute additional experience for education. 3+ years of Kitchen Management. Prior experience in menu creation, recipe writing and coaching/training. Excellent written and verbal communication and problem-solving skills Must be able to work flexible hours and days. Must exhibit top-notch teamwork. Exceptional communication and supervisory skills

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Daddy O restaurant in LBI boosts a chic, modern and comfortable interior located only one block from the beach in a vintage seashore styled boutique hotel. The Restaurant menu offers American comfort food with modern creative twists in the dining rooms and outdoor garden patio. The full service energetic bar boasts specialty drinks and draft beer for festive Happy Hour Monday - Friday. The rooftop O Bar serves sushi and plenty of sunshine and views. Daddy O has two private dining rooms that are perfect for celebrations. Daddy O Hotel's 22 rooms offer a luxurious retreat with modern comfort and amenities within a block of the beach. A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Direct deposit Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5) 5 days annual sick time

Job Description Dakota Prime Steakhouse & Sushi in Vineland, NJ is looking for one executive chef to join our fami;y team. We are located on 2216 W Landis Ave. Our ideal candidate is a self-starter, ambitious, and engaged. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.