Chef/catering entry level jobs

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Sous / Executive Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Cell phone stipend Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $65,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

About Us Come join our winning hospitality team, we invite you to be part of Cleveland's future! The Westin Cleveland is a stunning 484 room hotel located in the heart of downtown Cleveland, around the corner from the Rock and Roll Hall of Fame, Great Lakes Science Center and Cleveland Convention Center. For sports lovers, the Huntington Bank Field and Rocket Mortgage Field House Arena are less than a mile away. This beautiful property features refined spaces highlighting dynamic works from local artists adding a touch of class and sophistication to our hotel lobby. Here at The Westin Cleveland, we are looking for individuals who have a passion for outstanding service and creating memorable experiences for our guests to visit us again and again! Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Essential Duties and Responsibilities Experience, culinary knowledge and passion for authentic Mexican style cuisine. Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his or her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Qualifications and Skills Two+ years of post-high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of associates and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Compensation Salary Range: $75,000.00 - $95,000.00 Annually Tipped/Service Charge Eligible? No Discretionary Performance Bonus Eligible? No Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Benefits: Bonus based on performance Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Vision insurance Chef de Cuisine Company: Spice Catering Co. Location: Spice Headquarters, 5601 Tillman Ave. Cle, Ohio 44102 Position Type: Full Time Overview The Chef de Cuisine is a key leadership role within the culinary team at Spice Catering Co., responsible for overseeing daily back-of-house operations, managing culinary execution for off-site events, and driving innovation in menu development. This position serves as a bridge between the kitchen team and leadership, ensuring excellence in food quality, kitchen systems, staffing, and training while upholding Spice's values of sustainability and thoughtful hospitality. The Chef de Cuisine supports the Executive Chef and steps into their leadership role when needed, making this position ideal for a driven and experienced culinary professional ready to lead and grow. Key Responsibilities Leadership + Team Development Mentor, coach, and hold BOH team members accountable to Spice standards and core values Lead daily pre-shift meetings and delegate responsibilities to ensure kitchen success Support hiring, onboarding, and training of kitchen staff Supervise staff scheduling and performance management Foster a positive, collaborative, and professional kitchen culture Operational Management Oversee day-to-day kitchen operations, including food prep, event execution, and sanitation Maintain high standards of food safety, cleanliness, and organization Monitor food production for quality, consistency, and presentation Collaborate with the Executive Chef to streamline systems and SOPs Manage equipment upkeep and report maintenance needs Menu Development + Innovation Assist in the creation of seasonal, scratch-made menus aligned with Spice's mission Introduce and teach new techniques, trends, and recipes to the team Contribute ideas for dynamic guest experiences, including chef activations and live cooking Cost Control + Administration Help manage inventory, ordering, and waste reduction practices Track food and labor costs to meet financial goals Support recipe development, costing, and documentation Ensure event prep and packing is completed with efficiency and accuracy Cross-Department Collaboration Coordinate closely with sales, event, and warehouse teams to ensure seamless execution Attend planning meetings for large-scale or complex events Communicate clearly and promptly to resolve challenges and ensure team alignment Essential Skills Proven leadership experience in a professional kitchen environment Strong knowledge of BOH operations, culinary technique, and food safety Ability to lead, coach, and inspire a team with professionalism and positivity Organized, efficient, and detail-oriented with excellent time management skills Comfortable managing multiple priorities in a fast-paced setting Bonus Skills Experience with large-scale catering or off-site culinary production Knowledge of inventory and cost management systems Interest in foraging, fermentation, seasonal cooking, or sustainability Public speaking or demonstration skills for client-facing events or activations Bilingual or multilingual is a plus Employee Culture Spice is a founder-owned, mission-based company. Our purpose is Changing how people connect with food and our focus is thoughtful hospitality experiences. At Spice, we make a PACT - a shared commitment to uphold the values that define our culture. This PACT shapes how we work, grow, and deliver unforgettable experiences. Our Core Values: P.A.C.T. Protect Your Peace Prioritize well-being by setting boundaries, managing stress, and maintaining balance for sustainable performance. Always Learning Stay curious and adaptable, embracing opportunities for growth and continuous improvement. Cultivate Joy Celebrate achievements, foster positivity, and create uplifting experiences for our team and guests. Trust + Respect Act with integrity, value diverse perspectives, and treat everyone with honesty and dignity. Compensation: $50,000.00 - $65,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Spice Catering Co., founded in 2004 by Chef Ben Bebenroth, merges fine dining expertise with regional and seasonal cuisine. We've served tens of thousands of guests in various settings, from Ohio to Napa. Our commitment to top-tier ingredients, scratch-made techniques, and personalized hospitality sets us apart. Beyond catering and event planning, our ventures include Spice Acres, a 13-acre farm in the Cuyahoga Valley National Park, and Spice Field Kitchen, our 501c3 non-profit. Our menus celebrate each season's culinary inspirations, and our event curation team handles every detail. Contact us today to start planning your unforgettable event!

The Chef De Cusine will assist in overseeing all food production, ordering, and cooking. Resolving issues that occur in kitchen swiftly is a vital role in this position. He/she may also cover any station or position that is needed. Responsibilities: -Manages all hot side staff -Orders food and takes weekly inventory -Helps cover the line cooks duties when he/she are away -Resolves issues in the kitchen quickly without escalation -Helps prepare food items on stations -Produces final dishes that are to the chefs standards for guests -Maintains a clean work space that is safe to prepare food -Keeps walk-in and reach in coolers clean and organized -Keeps dry storage clean and organized -Aids in hiring and training -Assign tasks and ensure efficient workflow. -Ensures that all dishes meet the restaurant's quality and presentation standards. Work schedule Weekend availability Night shift Day shift Supplemental pay Bonus pay Benefits Employee discount Paid time off

Join Legacy Living Defiance as our Executive Chef and lead a culinary team dedicated to enhancing the dining experience for our residents. This role presents an exciting opportunity to craft nutritious and innovative menus that cater to the unique needs of seniors, allowing you to showcase your creativity and passion for food. As an Executive Chef, you will have the chance to influence the health and wellness of our community while creating memorable dining experiences. You'll work with fresh, local ingredients and have the ability to implement your ideas, making a real impact in the lives of our residents. If you are ready to inspire a love for food and foster connections through culinary excellence, we invite you to apply. Legacy Living Defiance: What drives us Legacy Living Defiance offers specialized programs of care designed to accommodate the various needs of our residents. A Servant's heart is the key to success! Creating a daily culture of serving your coworkers in an exceptional manner creates a TEAM environment that is responsive to the needs of our extended family we serve. This TEAMWORK allows us to pay attention to the details and exceed our customers' expectations. Are you excited about this Executive Chef job? The Executive Chef at Legacy Living Defiance will oversee the culinary department, ensuring that all residents receive nourishing, palatable, and well-balanced diets tailored to their daily nutritional and special dietary needs. This role is vital in adhering to laws, regulations, and accepted nutritional standards while efficiently managing department resources. You will guarantee that food preparation and service meet scheduled timelines and accommodate residents' choices by providing substitutes of similar nutritional value when needed. By conducting regular meal observations and analyzing feedback from staff and residents, you will ensure that dietary preferences and customary routines are respected while maintaining adequate nutritional parameters. Additionally, you will manage food orders, maintain an appropriate inventory of supplies, and establish an effective tracking system for inventory and secure storage areas. What you need to be successful To thrive as the Executive Chef at Legacy Living Defiance, candidates must possess a strong foundation in culinary skills and techniques, with an emphasis on preparing nutritious, appealing meals for seniors. Excellent leadership and communication abilities are essential for effectively managing a diverse culinary team and collaborating with staff to meet residents' dietary needs. Strong organizational skills are critical for overseeing inventory management, food ordering, and meal preparation timelines. A keen attention to detail will ensure that all dishes meet quality standards and comply with nutritional guidelines. Problem-solving skills are necessary to creatively accommodate residents' preferences and resolve any issues that may arise in service. Additionally, a solid understanding of food safety regulations and nutritional standards will be beneficial in maintaining compliance within the culinary department. Overall, a passion for enhancing the dining experience for seniors will drive success in this vital role. Connect with our team today! If you believe that this position matches your requirements, we invite you to apply. Best of luck!

Are you a seasoned chef with high-volume or catering experience looking to bring your talents to a mission-driven kitchen? Tired of late nights and weekend chaos? Ready to do meaningful work that supports healthy lifestyles and real transformation? Let's talk! At Zero Doubt Kitchen, we specialize in clean, chef-crafted, gourmet meals delivered fresh to clients across Northeast Ohio. We're growing fast-and we need a skilled chef with professional, high-volume production experience to help us scale. What We're Looking For: ✅ Professional Chef Experience: You've worked in high-volume kitchens or catering environments and thrive under production timelines. ✅ Speed + Precision: You can produce dozens (sometimes hundreds) of meals with consistency, care, and top-tier presentation. ✅ Catering Background (Preferred): Bonus if you've handled off-site catering or bulk meal prep operations. ✅ No Line Cooks or Supervisors: This is a hands-on chef role that requires independent execution and leadership in the kitchen. ✅ Positive, High-Energy Vibe: Our culture is supportive, energetic, and built on wellness and purpose. Job requirements Why Join Zero Doubt Kitchen? No Nights or Long Restaurant Hours Meaningful Mission: We help people eat better, feel better, and live healthier lives. Growth Ahead: We're scaling-and you'll help shape our next phase. Supportive Team Culture: We're passionate, collaborative, and committed to excellence. Your Key Responsibilities: Lead daily food production and meal prep for weekly delivery orders Execute healthy gourmet recipes at scale with consistency Manage cooking timelines, ingredient prep, and portioning Ensure food quality, presentation, cleanliness, and safety standards Collaborate with leadership on new meal development and menu innovation How to Apply: Email your resume and short note of interest to: *********************** Explore our mission: 🌐 ************************ All done! Your application has been successfully submitted! Other jobs

Job Details Cincinnati, OH $55000.00 - $60000.00 Salary/year Description Sous Chef We are looking for a professional Sous Chef to be the second in command in our kitchen, following our CDC's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction. General Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the CDC in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications Time management Responsible for quickly preparing and delivering food to guests. They must accurately predict how much time should be allocated to each aspect of food preparation, service and cleanup. Communication Must communicate with kitchen staff, wait staff, hosts and bartenders. They also will interact with vendors and suppliers, and sometimes with guests. They need the skills to adjust their communication style for each type. Teamwork and leadership Must be an effective leader who can join many people into a seamless team working for the same goal: an excellent dining experience for a guest. A sous chef should also be able to partner well with their CDC and other management personnel. Flexibility Need to be flexible and innovative to meet sudden requests, such as a last-minute cancellation, or a large group of guests with previously unannounced food restrictions. A sous chef will have to make quick rearrangements to accommodate any such deviations from the norm. Ability to focus under pressure Must be able to work in a fast-paced environment overseeing a variety of activities and stations. They have to ensure that colleagues prepare food correctly with no injuries to the staff and that guests are satisfied. Physical stamina Requires being on your feet and almost constant motion. It's important to be in good physical health and be able to stand and walk around quickly for hours at a stretch.

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef, Full-time at Apostolic Christian Village in Rittman, OH. 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: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service 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

Flexible schedules & hourly pay + tips (total earning potential including hourly pay & tips = $20-$30/hour) Do you want to earn extra money? Do you want a job that is fun and filled with variety? Do you love interacting with people in different environments? We cater events ranging from simple delivery and set-up to full-service catering for weddings or corporate events. We are looking for you if you want to make each event flawless and fun for our guests. Catering associates can receive tips for deliveries which in return boosts earning potential. Job Requirements: Have your own reliable transportation to deliver catering orders Pass a Motor Vehicle Background Check Possess a valid driver's license and have proof of insurance Ability to lift catering bags or hot boxes that weigh up to 50 lbs Team members should be flexible with scheduling and only looking for a part-time hours Due to the high booking trends of weddings, graduation parties, and corporate catering: the hours are based off how many deliveries that we book each day Hours vary on availability: peak season is April-December; down runs January-February Key Responsibilities: Friendly and courteous to clients and teammates Demonstrate integrity to do the right thing when unsupervised Consistently meet deadlines Transport all food and supplies for catered functions to and from scheduled locations using a catering vehicle and/or your personal vehicle Complete food drops, set and go lunch deliveries, full service events, and weekend events Set up tables, action stations and decorations Arrange buffet tables with food, beverage and service items according to standards Serve food and beverages to guests during full service events Build trust and relationships. Ensure guests always receive friendly, exceptional service Thoroughly clean location after event is completed Stock, clean and maintain catering facility and equipment Maintain an in-depth knowledge of complete menu and products on hand Follows safety and sanitation policy and procedures Perform other duties as assigned City Barbeque participates in E-verify. To learn more, please visit: ********************************************** Contents/E-Verify_Participation_Poster_ES.pdf

Job Description Sous Chef StoryPoint Powell South As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department. Required Experience Fine dining experience required Working towards Sous Chef Certification or comparable work experience Must demonstrate proven leadership abilities, strong organization, and time management skills Primary Responsibilities Assist Executive Chef in hiring, coaching, and performance management for culinary operations Directly supervises all culinary staff Assist Executive Chef in managing and training culinary and dining personnel Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing Responsible for quality of food served by tasting items and plate presentation Assists with menu planning and development and ordering of food supplies Prepare and cook meals to order Responsible for managing the culinary department in absence of the Executive Chef Assist Cooks as needed When necessary, steps in to assist during emergencies or rush periods Achieve 100% resident satisfaction through plate presentation and taste Circulate all dining rooms during meal times daily for resident feedback Supports the mission, values, and vision of Senior Village Management Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we've created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP1

Job Description Working at Brassica is much more than just a job. It's the chance to become an important member of a close-knit team, responsible for shaping the experience at a restaurant that makes people happy. It's an opportunity to bring communities together and help them thrive. And it's a way to play a key part in the bigger picture, supporting food practices that elevate local growers and producers and keep the environment healthy. It's also the best place to launch the rest of your working life. Here, you'll gain the practical skills that will make you an outstanding restaurant professional. You'll know how to maintain the highest standards and work in an environment of utmost integrity. And, you'll develop the collaboration, communication, and leadership skills that will serve you throughout your career. If you're - excited about real, local, organic, and artisanal ingredients passionate about cooking from scratch and meticulous about quality open to learning and growing your skills looking forward to being valued as an integral member of a team thinking it would be awesome to be a part of the restaurant Yelp named one of the “top places to eat in the Midwest” - then becoming a Brassica team member might be the perfect job for you. Bring your upbeat energy, can-do attitude, and knack for making people smile. We'll teach you the rest. We want you to be successful here, and will support you with: thorough training in our professional kitchen and on the service line top-notch teammates who'll become close friends an efficient, productive, positive work environment Here's what you'd do: have fun and make being at Brassica something guests look forward to create delicious food alongside a high-energy team use the finest ingredients, including foods from more than twenty Ohio producers prepare our signature sandwiches and salads from scratch show up on time (every time) looking like a polished pro, ready to pitch in and help out act with confidence to ensure our guests love their experience when unique situations arise accurately follow our best known methods, which include processes for interacting with guests, serving, cleaning, and preparing food and beverages move quickly, stand for six to eight hours per day, and lift 50 pounds deliberate over whether to get chicken or falafel when it's time for your shift meal And our team gets great benefits: medical/dental/vision 401(k) paid vacation healthy lifestyle reimbursement free meal with every shift (pretty much everyone's favorite benefit) endless opportunities to grow, challenge yourself, and have a good time doing it All experience levels welcome. Our team loves working here, and we strive to make this a place worthy of them. Here's what some of them had to say: “ Our managers want to hire people for who they are. They want genuinely good people working for the company, and want to know you as a person more than just an employee.” “We have high expectations. There are no shortcuts here. It's cool that we all have the same work ethic like that.” “We're the only place I know that does really good, really fresh food fast. I'm so proud that we're the number one restaurant in Columbus.” “Everyone here will try their best to help you. They listen to you. The whole team wants to make sure you're set up for success. You're going to be working with great people.” We use eVerify to confirm U.S. Employment eligibility.

Three Birds is a new, modern neighborhood New American restaurant serving chef-driven lunch and dinner menus in a lively, approachable and inviting setting. The third Dayton-area concept from The Idea Collective and Executive Chef Jorge Guzman (Sueño, Tender Mercy/Dōzo) is set to open in May and will begin training in April. "Cooking is a craft, I like to think, and a good cook is a craftsman not an artist." - Anthony Bourdain You're an experienced Chef; we can read that. But more than experience, we're looking for dynamic leadership attributes. Leaders in our kitchens function like coaches on a field, like directors on a set, like teachers in a classroom. You're even-tempered and can rise above the fray when it hits the fan. You can lead and inspire through your passion and willingness to share everything you know to be true about the craft of cooking. You value teamwork, communication and constant progress. You're a Student of the Game, willing to lead and simultaneously be led. You understand the true spirit of hospitality; that we exist to serve not only our guests, but each other as well. You're looking to "raise the bar" personally and professionally, and are ready to do your best work yet. We aren't opening the best restaurant in Dayton; we're opening the best restaurant we possibly can, and we happen to BE in Dayton. The following outlines a few of the finer things we are hoping you encompass: Capable of managing a team of 15+ cooks, prep cooks and dishwashers Dynamic understanding of kitchen systems, inventory, prep lists, scheduling, ordering, et al. The ability to be creative, and bring ideas to the table Be a problem solver; creative solutions to everyday problems Be a good cook, understand flavors, techniques. Be a mentor Be able to believe in the numbers, and take ownership of the bottom line. Be mature Be organized and on time, and have an ability to lift up to 35 lbs on a consistent basis. Be a great communicator, and collaborator. This position will report directly to the General Manager, and will be tasked with leading the daily operation of the kitchen and back of house under their guidance and mentorship. Three Birds' programming is centered on a core menu of approachable staples, and will be complimented by an evolving seasonal “features menu” to allow for culinary creativity and expanded offerings. Compensation: Salaried at $48k-$55k per year, depending on experience, flexibility, and attitude. View all jobs at this company

School Nutritional Service/Cook Date Available: 01/06/2025 Closing Date:

Reports to Director of Operations, Executive Chef and Owner Objective: Our ideal candidate is passionate about upholding The Met's values of camaraderie, accountability and resilience. Successful leaders at The Met are enthusiastic about providing genuine hospitality, consistency and quality to guests and actively contribute to a collaborative workplace culture. You will ensures the smooth operation of all Main Catering/The Met kitchens and events dealing with every aspect of restaurant life including, but not limited to maintaining a positive and growth centric restaurant culture. Leave guests with a lasting impression, ensuring they will return again and again. Big Picture, What you'll do: Demonstrate an understanding of business operations and financials Manage shifts under guidance from Executive Chef which include daily decision-making scheduling, and planning. Ensure that all policies and procedures are followed, including recruiting, hiring and training, yearly employee reviews, progressive discipline and any other employee documentation. Create memorable dining experiences by exceeding guests expectations for taste and time. Understand and teach others about tastes, aromas and the characteristics of food ingredients and how they interact. Ensure product quality, work with owner to get the best prices on those products using our technology to pit suppliers against each other. Restaurant cleanliness is such that anyone can look at our spaces and say, this is a clean place. Must be a team player and able to do any position (Grill, sautee, head cook, runner, prep, dish, manager, etc) at any time. Perform calmly and communicate effectively in a high-volume environment. Must work well under pressure and manage on-the-fly requests with each and poise. Must be conscientious and have great organization skills. Coach, lead and develop Kitchy Kitch and team. Must be willing to work long hours, remain professional, maintain a positive attitude. Creates and completes menu developments, menu descriptions and menu cost analyses. Recipe references broken down by station with proper portioning. Ordering, Inventory and develop relationships with food distributors. Excellent communication skills with daily conversations with owner and Director of Ops. Daily, Your Responsibilities include and are not limited to: Making sure all areas of the kitchen are following food safety procedures. Making sure that the kitchen is fully stocked (Ordering) and prepped for each shift. Make sure kitchen is always fully staffed Daily check and perform maintenance on all kitchen equipment using R365. Physical requirements: standing, reaching, lifting and bending 10 hours plus a day Works well under pressure and displays great time management skills Ability to follow directions, work on a team and respect co-workers Open the Met, get all employees situated and task focused Keep daily labor under 31% with benefits, not just the hourly wage. Educate staff on daily features, creating media to push those items. Facilitate daily kitchen/server/busser meeting before each and every shift. Lead kitchen side of the weekly kitchen meetings each week. Prepares food in kitchen to meet established standards Must be adept at preparing large quantities of food for catering events. Daily check in and then a more formal weekly meetings with Director of Operations. Keep up to date with current promotions, wine & beer dinners, and catering events Give direction to line cooks and shift leaders. Maintains accurate food ordering and keeps inventory weekly on r365 Assists in achieving financial targets set by owner. Manages wastage through correct product measurement and logging in on r365 Always adhere to all company policies and procedures in handbook and Kitchen manual. Be involved and contribute at team meetings and daily conversations with the Exec Chef, Dir. of Ops and Owner. Carry out instructions given by the management team Maintain professional knowledge by completing in-house training courses and doing continuing education opportunities off-site. Teach and train others and bring full training manual to fruition which includes online portions, videos, small tests/quizzes. Good computer skills: Office 365, R365, Toast, etc. Available to work 45-50 hours a week including Sundays if need on special occasions and lift items up to 50 pounds. Must also cook in the kitchen and work with staff directly in the kitchen each week. Run Monthly and Happy Hour special events featuring the kitchen staff. Do whatever tasks necessary to keep the business running smoothly. Drive continuous improvement Provide consistent coaching Gand support for all hourly employees, and possess the ability to fill into any FOH hourly position. COMPENSATION: VACATION: 10 days paid after 6 months of employment

Sous Chef (Gividuan) - (OH, Cincinnati) OH, Cincinnati Join Five Star Breaktime Solutions as a Sous Chef! At Five Star Breaktime Solutions, our Sous Chef plays a vital role in delivering high-quality meals and exceptional service. You will prep, cook, support kitchen operations, and help ensure every dish meets our Five Star standard. Here, you are not just cooking - you are helping make people's day better. Join a dedicated team passionate about great food and great service. - Sous Chef The Sous Chef supports daily kitchen operations by preparing ingredients, cooking meals, and ensuring all food is produced safely, efficiently, and consistently. This role assists the Head Chef or Kitchen Manager with maintaining quality standards, managing food production, and keeping the kitchen organized and clean. The Sous Chef is expected to help guide kitchen staff, uphold food safety practices, and maintain a smooth workflow during service. Responsibilities include but are not limited to: + Prepare, cook, and present menu items according to company recipes and standards + Assist in planning and executing daily food production + Maintain cleanliness and organization of the kitchen, equipment, and workstations + Monitor food quality, portion control, and presentation standards + Support inventory management, including receiving and storing deliveries + Assist in training and guiding kitchen staff as needed + Ensure compliance with food safety, sanitation, and workplace safety standards + Communicate effectively with kitchen and service staff to maintain timely food service + Assist with menu preparation and recipe testing as directed + Perform additional tasks as assigned by leadership Perks & Benefits + Paid Vacation after 6 Months + Seven Paid Holidays + Competitive Starting Rate + Ability to Earn Quarterly Bonuses + Medical, Vision, and Dental Insurance + 401(k) Matching Program Career Growth Dream of becoming a Kitchen Manager or Executive Chef?At Five Star Breaktime Solutions, we give you room to grow and develop leadership skills. We want to see you succeed. General Requirements + Must be able to lift 35 pounds or more repeatedly + Frequent reaching, bending, and stooping + Must consent to a pre-employment background check + Must consent to a drug screen + Ability to follow all workplace safety policies and guidelines Additional Information This job description may change at any time with or without notice.Five Star Breaktime Solutions is an EEO/Disabled/Veteran employer. Location - OH, Cincinnati - OH

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The Ridge Ohio is currently looking for sous chefs to provide culinary support to our executive chef. Started in 2011, The Ridge offers premier substance use treatment services in the greater Cincinnati area. Duties & Job Description: To assist in the oversight of daily operations in the kitchen. Works with the Executive Chef to ensure the highest quality food products and kitchen cleanliness in accordance with Company policies and procedures. This position may be required to supervise other staff positions. This position will perform the duties of the Executive Chef in his/her absence. Produces and oversees meals for quality assurance of presentation and portion control Prepares and coordinates all meals from standardized recipes. Ensures production sheets are completed according to the state and company standards Assists in the coordination of prep for the following day's menu Keeps pantry areas, coolers and freezers clean and rotated. All food must be covered, labeled, dated and stored in accordance with local, state and county health department policies Assists in ordering and inventory Assists in the adherence to maintaining budget compliance for daily food costs Assists in applying appropriate loss prevention procedures. Keeps waste to a minimum by utilizing food storage and food recycling techniques Assists in training and scheduling of employees in accordance with Company human resources policy Maintains kitchen cleanliness and food preparation according to state and local health department code requirements. Adheres to personal hygiene policy Schedule: This position currently has part time openings with schedules to be coordinated based on program and staffing requirements. Job Type: Full-time Pay: From $21.00 per hour

Support Staff/Cafeteria Additional Information: Show/Hide * Cook's Helper/Cashier REQUIRED QUALIFICATIONS: * Successful BCI & FBI background checks * Hours per day: 5 hours 55 minutes (5.92) * Effective start date: Immediate COMPENSATION: * Hourly rate per negotiated Classified Contract APPLICATION PROCESS: * Please forward all applications and/or letters of interest to: Amber Capan Brookfield Local Schools 614 Bedford Rd SE Brookfield, OH 44403 * Or email her at ******************************. Equal Employment Opportunity Statement The Trumbull County Educational Service Center Governing Board does not discriminate on the basis of race, color, national origin, sex, religion, age, disability, or genetic information in employment or the provision of services.