Chef jobs in Toms River, NJ

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

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

About Company: A Global IT consulting firm with several large customer engagements across Europe and US. It provides strategic business consulting, technology, engineering and outsourcing services to help clients leverage technology and create impactful and measurable business value for every IT investment. About Us: Avance Consulting Services is a global talent acquisition and executive search company. We work exclusively with some of the most reputed and admired clients across various sectors and geographies. This is a very urgent role. Apply NOW with your updated resume in word format. All selected profiles will be contacted within 1 day of application receipt. call *************** Ext : 430 Job Description Position : DevOps Chef Developer Location : Edison, NJ Duration : Full Time Position / Contract Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Qualifications Bachelors Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Chef needed for school food service program in the Metuchen, NJ area. Must have chef experience, K-12 culinay preferred. Full time 7 hours daily. Monday through Friday. The ideal candidate will have strong attention to detail, and is creative with both presentation and new memu ideas. Must be able to pass a chef test. Must be able to obtain proper ducumentation to work in schools. Duties to include: Prepare all catering events for the school. Some travel may be involved. Able to work an occasional catering on a week night and weekend. ServSafe manager certificate. Able to lift 50lbs. Will provide training to the staff on compliance,presentation, and food quailty. Partially responsible for inventory and food orders.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description Position Overview: Ocean Place Resort & Spa is seeking an experienced and dynamic Chef de Cuisine to oversee and elevate the service standards and customer satisfaction across our seven diverse outlets. The successful candidate will be responsible for ensuring exceptional guest experiences, managing large party reservations, and driving the overall success of our food and beverage operations. This position follows a cyclical work schedule, consisting of 10 months of active employment followed by 2 months off each year. The 2 months will be determined once the busy season (May through September) is over. Key Responsibilities: Service Standards and Customer Satisfaction: Ensure the highest standards of service are consistently delivered across all food and beverage outlets. Monitor and respond to guest feedback to continually improve service quality. Develop and implement strategies to enhance customer satisfaction and loyalty. Outlet Management: Chef De Cuisine will Oversee operations at Seaview Restaurant, TIL'S Oceanside Restaurant, The Lobby Bar, Tiki Bar, The Pool Bar, The Ice Tiki Hut, Spa Dining and In Room Dining. Ensure all outlets are adequately staffed and that team members are trained to provide excellent service. Conduct regular inspections to ensure compliance with health, safety, and cleanliness standards. Standard Operating Procedures (SOPs): Create, implement, and maintain SOPs for each position within the food and beverage department MOP's with pictures of plates for each outlet. Ensure all team members are trained and adhere to SOPs to guarantee consistency and quality across all outlets. Regularly review and update SOPs/ MOP's to reflect current best practices and operational needs. Staff Leadership and Development: Recruit, train, and mentor a high-performing team of food and beverage professionals. Conduct regular performance reviews and provide ongoing feedback and coaching. Foster a positive work environment that encourages teamwork, communication, and professional growth. Financial Management: Monitor and control costs, including C.O.P mastery, Restaurants cook and steward labor Costs labor, inventory, and waste. Analyze sales and revenue reports to identify areas for improvement and growth. Menu Development and Quality Control: Collaborate with the culinary team to design and update menus that reflect current trends and guest preferences. Ensure consistency and quality of food and beverage offerings across all outlets. Implement and maintain effective quality control measures. Event and Large Party Reservations: Handle all large party reservations, ensuring seamless coordination and exceptional service. Work closely with the events team to plan and execute special events and functions. Ensure all event setups and breakdowns are executed efficiently and professionally. Vendor Relations and Inventory Management: Maintain strong relationships with vendors and suppliers to ensure the best quality products and services. Oversee inventory management, including ordering, receiving, and stock control. Implement cost-effective purchasing strategies. Marketing and Promotion: Develop and implement marketing strategies to promote food and beverage offerings. Collaborate with the marketing team to create promotional materials and campaigns. Analyze market trends and competitor offerings to stay competitive. Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Minimum of 5 years of experience in food and beverage management, preferably in a resort or high-end hotel setting. Proven track record of managing multiple outlets and achieving high levels of customer satisfaction. Strong leadership, communication, and interpersonal skills. Excellent organizational and problem-solving abilities. Proficiency in financial management and budgeting. Knowledge of current food and beverage trends and best practices. Ability to work flexible hours, including nights, weekends, and holidays. Physical Requirements: Ability to stand and walk for extended periods. Capability to lift and carry items up to 25 pounds. Why Join Ocean Place Resort & Spa: Ocean Place Resort & Spa offers a vibrant and supportive work environment where you can grow your career and make a significant impact. We provide competitive compensation, benefits, and opportunities for professional development. Join our team and be part of creating unforgettable experiences for our guests. In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $65,00 and $80,000.00/ year dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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

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.

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef at The College of New Jersey in Ewing, NJ. The Executive Chef will be responsible for all Food and Beverage in all Retail and Catering locations, must be creative, innovative, and have a strong understanding of operational finances. The employee base is unionized, there is a lot of client/student interaction, and the candidate must be visible during meal periods and work closely with all culinary and management staff. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Cedar Crest Village is seeking a passionate, experienced Executive Chef to lead The Overlook Restaurant and The Bistro. This is an exciting opportunity to elevate our Signature Dining Program through creativity, from-scratch cooking, and chef-driven innovation. You will lead menu development, seasonal rotations, and daily specials while ensuring consistency, quality, and resident satisfaction. Working closely with the General Manager and leadership team, you'll deliver excellence and hospitality in every dining experience. What we offer: Comprehensive medical, dental, and vision plans, with wellness reimbursements and telemedicine Generous PTO, plus paid volunteer hours in accordance with applicable state law 401(k) with a 3% company match for team members 18+ Onsite medical centers and health/well-being resources for team members and their families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we expand and open new communities Compensation: Compensation: $75000.00 - $80000.00 per year, plus eligibility for annual bonus How you will make an impact Ensure efficient and high-quality food purchasing, preparation, and presentation within budget Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP) Partner with General Manager to address and resolve food production or presentation issues Maintain high standards for food quality and plate presentation What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Cedar Crest is a beautiful 130-acre continuing care retirement community in Pompton Plains, New Jersey. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Cedar Crest helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Job DescriptionExecutive Chef A well-established, high-volume restaurant in Asbury Park, NJ is seeking an experienced Executive Chef to lead all culinary operations. The ideal candidate is a creative and strategic leader with a passion for delivering exceptional food experiences while managing a professional kitchen team. Key Responsibilities: Oversee all aspects of kitchen operations, including menu development, food preparation, quality control, and plating standards. Lead, train, and mentor kitchen staff, fostering a culture of teamwork, professionalism, and culinary excellence. Ensure consistency, quality, and presentation of all dishes served, maintaining high culinary standards. Manage inventory, food ordering, vendor relationships, and cost controls to optimize profitability. Develop and implement seasonal menus, specials, and culinary innovations aligned with the restaurant's concept. Ensure compliance with all health, safety, and sanitation regulations, including DOH standards. Collaborate with management on budget planning, cost analysis, and operational efficiency improvements. Maintain a clean, organized, and safe kitchen environment at all times. Support special events, catering orders, and private dining functions as needed. Monitor kitchen performance, provide feedback, and implement continuous improvements. Qualifications: 5+ years of executive-level culinary experience, preferably in a high-volume restaurant environment. Proven leadership and team management skills, with the ability to motivate and develop staff. Strong knowledge of culinary techniques, menu planning, and kitchen operations. Solid understanding of food costing, inventory management, and operational budgeting. Excellent communication, organizational, and problem-solving skills. Ability to thrive in a fast-paced environment while maintaining high-quality standards. Flexible schedule, including evenings, weekends, and holidays. What We Offer: Competitive salary and performance-based incentives Opportunities for creative input and menu development Supportive, collaborative team environment Professional growth within a well-established restaurant

Executive Sous Chef - Immediate Hiring Are you a highly skilled and dynamic chef looking for a fast-paced kitchen environment to showcase your culinary talents? This is a fantastic opportunity for a talented Executive Sous Chef to join our team in the Food & Beverage industry. As an integral part of our kitchen, you will have the chance to work alongside a team of passionate individuals and enhance your culinary skills. We offer an array of benefits including paid time off and health insurance, ensuring your well-being while with our company. Key Responsibilities: Assist the Head Chef in menu planning, food prep, management, and execution of service Supervise kitchen staff and ensure high-quality dishes are served Maintain a clean and organized kitchen environment Location: Newtown, PA Work schedule 10 hour shift 12 hour shift Weekend availability Holidays Benefits Paid time off Health insurance

Job Description We are looking for a motivated and reliable Assistant Chef to work alongside our kitchen team. This role is perfect for someone with strong culinary skills, a great work ethic, and an eye for consistency and prep quality. Compensation: $22 - $25 hourly Responsibilities: Sauce & Dressing Preparation Honey mustard, horseradish, onion ring sauce Chipotle ranch, sriracha ketchup Beer cheese salad dressings Prep & Misc Tasks Bread crumbs Prep homemade desserts Portion burgers Assist with soup production Cook rice Protein Prep & Cooking Cook: pasta, bacon, roast beef, turkey Chicken: trimming, portioning, prepping for cheesesteaks, chicken parm, handling scraps Cook turkey stock, clams Meat & Cheese Slicing Roast beef, turkey, ham, corned beef Irish cheddar, Swiss, mozzarella, provolone, beer cheese Salad Production House salads Romaine Coleslaw Potato salad Qualifications: Experience in a commercial kitchen preferred Ability to multitask and work in a clean/organized environment Reliable, punctual, and willing to learn Team-oriented with a positive attitude Serve Safe Certification Preferred Experience as a line cook or assisting with line cooks is preferred About Company Dunleavy's is an Irish bar/restaurant that has been around for over 48 years and is a staple in the community

Job Description 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 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.

Job Description Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a competitive hourly pay range of $24-$28, with overtime (1.5x) available. This culinary role is also expected to work a minimum of 50 hours per week, with varied shifts during evenings, nights, and weekends. In addition to great pay and a flexible schedule, you also receive the following benefits: PTO Bonus Structure Uniforms Join our team in Bordentown, NJ by applying today! YOUR DAY-TO-DAY AS OUR EXECUTIVE CHEF As you step into the bustling kitchen as our Executive Chef, the aromas of fresh ingredients greet you. You immediately take charge of overseeing the food preparation, ensuring that each dish reflects your culinary vision. Throughout the day, you check the inventory and place orders for essential supplies to keep the kitchen running smoothly. As a manager, you guide your cooking staff through their tasks while maintaining a positive and energetic atmosphere. You ensure that sanitation and safety protocols are strictly followed, prioritizing the well-being of both your team and your patrons. Finally, you conduct quality control, tasting dishes before they leave the kitchen, striving for perfection in every bite. Here's what we need from you: 5+ years of experience as a Sous Chef or Executive Chef Food safety certified Culinary School Graduate (preferred) OLD TOWN PUB: WHY CHOOSE US? Located on historic Farnsworth Avenue in the heart of Bordentown City, Old Town Pub blends local history with modern flair. Once known as The Farnsworth House, the restaurant underwent a major renovation in 2017 under the leadership of local legends Michael Scharibone and Scott O'Brien. Today, Old Town Pub is a go-to spot for both fine and casual dining, featuring an impressive 50-tap draft system with rotating craft beers, a creative cocktail menu, and deliciously crafted dishes. With multiple bars, a vibrant dining scene, and private event spaces, we've built a reputation as one of Bordentown's favorite destinations. Working at Old Town Pub means being part of a team that thrives on energy, hospitality, and growth. We're proud to offer fantastic pay, great benefits, and a fun, supportive culture where your hard work is valued and your career can flourish. Whether you're behind the bar, in the kitchen, or serving guests, you'll find a welcoming environment where teamwork and good vibes fuel everything we do. We value your time and culinary expertise, and we're excited to review your application. Don't miss out on this opportunity to showcase your passion for cooking, attention to detail, and commitment to excellence. Apply today using our 3-minute initial application and become our restaurant's Executive Chef today!

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

Under the direction of the Executive Sous Chef, incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive, and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount. BENEFITS INCLUDE: * Medical, Dental, Vision Prescription, Life, Accident, Pet Legal * 401K with match * Paid Time Off * Holiday Pay * Free Meals, Free Uniforms, Free Parking * Discounts at Hard Rock properties around the globe * All team members are eligible to participate in the discretionary annual bonus program * Training and Leadership development programs * Salary Range $62,000-$82,000. Responsibilities * Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively. * Place & check food requisitions in accordance with menus. * Handle and follow up all incidents immediately, and report accurately * Train staff at lower levels and coach and direct employees to perform Kitchen Operations. * Use correct techniques, procedures and recipes for preparing and cooking food. * Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations * Maintaining food cost to parameter given by the company. * Check food cost on a daily basis and ensure continual awareness of monthly food cost. * Develop and maintain high standards of hygiene within kitchens. * Keeping outlet ahead of HACCP standards * Ensure service is fast, fun, friendly, fresh, and focused. * Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times * Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc. * Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication. * Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service. * Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate. * Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards. * Comply with all internal policies and procedures. * Performs other duties as assigned. * Must have elevated culinary background - preferably working in an upscale or trendy restaurant or food & beverage venue * Responsible for training and supervision of culinary team members * Coordinates activities at different culinary areas * Evaluates those team members directly supervised in accordance with personnel guidelines * Responsible for product ordering and quality assurance * Ensures that all required documentation of personnel activities is completed in a timely and complete manner and submitted to proper members of management and HR * Promotes positive public/employee relations at all times * Demonstrates training, coaching, and mentoring abilities in all employee interactions Communicates with all culinary staff or food & beverage staff on daily needs, requirements and Qualifications * Culinary Arts degree preferred with a minimum of 5 years of culinary experience in a restaurant environment. * Minimum of 3 years of culinary management experience in a restaurant environment required. * Commitment to occupational and food safety * Proficient knowledge of software programs such as Outlook, Excel and Word * Must be able to present and project a professional appearance * Must possess excellent organizational, communication and multi-tasking skills * Must be able to communicate effectively with guests in English, specific to position duties and responsibilities * Must be able to effectively coach and counsel employees

Position Overview: Ocean Place Resort & Spa is seeking an experienced and dynamic Chef de Cuisine to oversee and elevate the service standards and customer satisfaction across our seven diverse outlets. The successful candidate will be responsible for ensuring exceptional guest experiences, managing large party reservations, and driving the overall success of our food and beverage operations. This position follows a cyclical work schedule, consisting of 10 months of active employment followed by 2 months off each year. The 2 months will be determined once the busy season (May through September) is over. Key Responsibilities: * Service Standards and Customer Satisfaction: * Ensure the highest standards of service are consistently delivered across all food and beverage outlets. * Monitor and respond to guest feedback to continually improve service quality. * Develop and implement strategies to enhance customer satisfaction and loyalty. * Outlet Management: * Chef De Cuisine will Oversee operations at Seaview Restaurant, TIL'S Oceanside Restaurant, The Lobby Bar, Tiki Bar, The Pool Bar, The Ice Tiki Hut, Spa Dining and In Room Dining. * Ensure all outlets are adequately staffed and that team members are trained to provide excellent service. * Conduct regular inspections to ensure compliance with health, safety, and cleanliness standards. * Standard Operating Procedures (SOPs): * Create, implement, and maintain SOPs for each position within the food and beverage department MOP's with pictures of plates for each outlet. * Ensure all team members are trained and adhere to SOPs to guarantee consistency and quality across all outlets. * Regularly review and update SOPs/ MOP's to reflect current best practices and operational needs. * Staff Leadership and Development: * Recruit, train, and mentor a high-performing team of food and beverage professionals. * Conduct regular performance reviews and provide ongoing feedback and coaching. * Foster a positive work environment that encourages teamwork, communication, and professional growth. * Financial Management: * Monitor and control costs, including C.O.P mastery, Restaurants cook and steward labor Costs labor, inventory, and waste. * Analyze sales and revenue reports to identify areas for improvement and growth. * Menu Development and Quality Control: * Collaborate with the culinary team to design and update menus that reflect current trends and guest preferences. * Ensure consistency and quality of food and beverage offerings across all outlets. * Implement and maintain effective quality control measures. * Event and Large Party Reservations: * Handle all large party reservations, ensuring seamless coordination and exceptional service. * Work closely with the events team to plan and execute special events and functions. * Ensure all event setups and breakdowns are executed efficiently and professionally. * Vendor Relations and Inventory Management: * Maintain strong relationships with vendors and suppliers to ensure the best quality products and services. * Oversee inventory management, including ordering, receiving, and stock control. * Implement cost-effective purchasing strategies. * Marketing and Promotion: * Develop and implement marketing strategies to promote food and beverage offerings. * Collaborate with the marketing team to create promotional materials and campaigns. * Analyze market trends and competitor offerings to stay competitive. Qualifications: * Bachelor's degree in Hospitality Management, Business Administration, or a related field. * Minimum of 5 years of experience in food and beverage management, preferably in a resort or high-end hotel setting. * Proven track record of managing multiple outlets and achieving high levels of customer satisfaction. * Strong leadership, communication, and interpersonal skills. * Excellent organizational and problem-solving abilities. * Proficiency in financial management and budgeting. * Knowledge of current food and beverage trends and best practices. * Ability to work flexible hours, including nights, weekends, and holidays. Physical Requirements: * Ability to stand and walk for extended periods. * Capability to lift and carry items up to 25 pounds. Why Join Ocean Place Resort & Spa: Ocean Place Resort & Spa offers a vibrant and supportive work environment where you can grow your career and make a significant impact. We provide competitive compensation, benefits, and opportunities for professional development. Join our team and be part of creating unforgettable experiences for our guests. In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $65,00 and $80,000.00/ year dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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