Executive chef jobs in Allentown, PA - 45 jobs

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: KC Prime Steakhouse 1580 Easton Rd, Warrington, PA 18976, USA Work schedule 10 hour shift 12 hour shift Weekend availability Holidays Benefits Paid time off Health insurance

To prepare food orders for the restaurant and to assure the smooth operation of the kitchen by performing the following duties: • Prepares all food items prior to and during meal time periods according to written food orders. • Prepares, slices and chops meat, cheese and other food products. • Communicates with servers in a professional manner. • Orders food and other related items as needed. • Ensures kitchen appliances and equipment have been cleaned and turned off at the end of each work day. • Maintains work areas in a sanitized and orderly manner in compliance with state health and safety regulations. • Maintains food product inventory. • Reports any health and/or safety concerns/violations to management. • Performs other related duties as assigned.

Job Description This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment. The Executive Chef is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. One must be willing to collaborate and train others in a solid team environment alongside the Kitchen Manager. Qualifications A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' and expediter. At least 2 years' experience in a lead chef role. Must be ServSafe certified. Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests. Work a minimum of 50 hours per week. Experience in managing a team, while identifying and developing employees for future leadership roles. Some experience in facilitating and effectively executing training of kitchen staff. Understanding of managing inventory, costs of goods, and overall control of financials Ability to work days, evenings, weekends, and holidays. Desired Characteristics Highly motivated and with high integrity Leadership, creativity, and financial management skills Be able to prioritize, manage time, and multi-task Strong problem-solving capabilities Self-motivated and mature Strong communication and organizational skills Attention to detail Strong ability to work in a diverse team environment Ability to work in a fast paced constantly changing environment Ability to think on your feet Duties and Responsibilities Culinary Experience/Food Preparation: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation. Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Check and maintain proper food holding and refrigeration temperature control points. Comply with nutrition and sanitation regulations. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times. Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs. Develop outside catering menu options Create and execute menus for Vintner's Table Events including ordering, pre-plating, and execution day of. Establish and standardize presentation techniques and quality standards. Team Development: Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences. Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees. Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices. Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials. Provides schedules to staffing two weeks in advance Promote a fun and positive family-style work environment. Operations/Safety Management: Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate. Fill in where needed to ensure guest service standards and efficient operations. Executive Management: Maintain an open dialogue with General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, and Assistant Kitchen Manager Banquet be open to suggestions and feedback and adjust as needed. Building sales and to maximize financial success for the restaurant, catering, and banquet events; ability to develop strategies that enhance revenue and control expense. Perform all administrative duties with accuracy and timeliness. KPI: Adheres to an operating budget Implements a training program with kitchen staff on basic knowledge Maintain a high standard of dish presentations Customer satisfaction with exceptional feedback Maintain a positive and motivated, well-trained team Ensure the highest level of guest satisfaction Ensure sanitization and cleanliness of the kitchen Effectively communicate with the General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, Assistant Kitchen Manager Banquet, and other team members Complete accurate and timely ordering, inventory, and administrative paperwork Benefits: Competitive compensation package Medical, dental, vision and life insurance options Paid time off Company dining program Clear path for growth and career advancement Excellent opportunity with growing brand Environmental/Physical Requirements: Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music. The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed

Role OverviewSodexo is seeking an Executive Catering Chef 1 for a corporate service client located in Collegeville, PA. As an Executive Chef, you will be at utilizing local and organic ingredients when available to create mouthwatering dishes that delight our guests. Picture yourself in our dynamic kitchen, overseeing multiple stations including Sauté, Grill, Garde Mange, and Hearth Oven. You will be the driving force behind our culinary operations, ensuring that our line cooks deliver perfection on each plate. Your expertise and guidance will shape the flavors, presentation, and quality that our patrons crave. Our events range from Continental Breakfasts, Lunches to snack delivery, to 5 course plated meals for the CEO and Sr. Executives. Higher-End events range from Dinners, Receptions, and Holiday Parties for 10 to 1000 people. We are looking for a Catering Executive Chef with great communication and training skills. This is a high-level catering culinary management role but will also be hands-on as needed to support all operations at the account. The Catering Executive Chef will manage a team of hourly employees and will be responsible for menu planning, ordering, inventory, hands on about 80% of the time. IncentivesThis position offers a traditional Business & Industry, Predominately Monday - Friday schedule, but will include some evenings and weekends for high-end events and busier seasons. What You'll DoSupport the culinary management team to manage all aspects of food preparation, product handling, equipment utilization, and food safety. Hands on cooking for catering events and cafe operations. Provides catering and culinary support for 1 site Ensure all food always looks and tastes great and is visually appetizing when served Use of correct food terminology and cooking methods Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and catering service as a whole Have the ability and willingness to develop and motivate team members to embrace culinary innovation Ensure food safety, sanitation, and workplace safety standard compliance and management systems. Responsible for Back of the House support and client engagement 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 BringCan you "throw down" in the kitchen - Have experience in scratch cooking with ability and knowledge to develop menus within a contract, meeting food costs. A strong artistic culinary flair- can you impress the CEO and lead the culinary department to provide new trending ideas/menus. Knowledge of current culinary trends- can you compete with food trends and top chefs? Do you have well developed culinary skills for sustainable and healthful daily menus. Possess the ability to inspire a kitchen staff - Be a strong trainer/mentor to the culinary staff - elevating their skills, overseeing daily production to high standards of quality/presentation and on trend menus, and ensuring safety/sanitation. 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

A passion for helping people and attention to detail are the hallmarks of your success. Join a team where your leadership can make a difference every day. Sodexo is seeking a skilled and energetic Executive Chef 2 to lead culinary operations at Lehigh Valley Hospital - Cedar Crest, a leading healthcare facility in Allentown, PA. This position plays a key role in supporting a team of 30 frontline culinary associates and managing all back-of-the-house operations across retail, catering, and patient services. Why Sodexo? At Sodexo, you'll find a culture that supports your professional growth, values your leadership, and recognizes your contributions. We offer competitive compensation, comprehensive benefits, and opportunities to advance your career in a mission-driven environment. Apply today and bring your culinary expertise to Lehigh Valley Hospital - Cedar Crest! What You'll Do Oversee daily food operations and ensure delivery of high-quality products across all service areas Manage culinary production, ensuring adherence to safety and sanitation compliance standards Lead and develop a team of culinary associates, fostering engagement and high performance Oversee menu planning, production scheduling, and special event/catering execution Effectively manage multiple priorities while maintaining strong communication and customer service standards Monitor food cost, inventory, purchasing, and labor management to meet operational and budget goals Utilize Sodexo Food Management Systems (FMS) and Market Connections (MSC) for operational efficiency Demonstrate flexibility in taking on additional responsibilities to meet departmental needs What We Offer Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring We are seeking an energetic, polished culinary professional who brings: High-end catering and dining experience with a passion for culinary arts Strong production culinary background-ideally in an upscale restaurant, retail, or catering environment Proven leadership experience managing and engaging a diverse culinary team Exceptional human resource and supervisory/management skills Expertise in menu planning and knowledge of current culinary trends Excellent communication skills to connect with multiple audiences and build strong customer relationships In-depth knowledge of forecasting, food cost control, purchasing, inventory, and labor management Who We Are At 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 & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

The Chef is responsible for performing duties as directed by the Deli Manager and/or Head Chef for the successful operation of the Deli Department. It is essential that as a Chef, you will present yourself in a professional and courteous manner at all times while performing your defined responsibilities. You are responsible for always maintaining our high standards of Customer Service. Other duties may be assigned as required, depending upon the available time, business volume and other criteria as determined by your appropriate supervisors and/or Gerrity's Supermarkets. Full compliance with current and future policies will be required to ensure that your work contribution is in the best interest of Gerrity's Supermarkets. RESPONSIBILITIES * Competent knowledge of Essential Functions of the Kitchen equipment * Responsible for following weekly menus and dinner specials * Responsible for maintaining kitchen inventory quality and quantities * Responsible for setting up hot foods case for the day * Responsible for merchandising and maintaining prepared foods * Prepare entrees for the hot and cold food displays * Responsible for maintaining cleanliness and sanitation in kitchen area * Maintain full cooperation with supervisors, department employees and other department personnel as required * Perform all duties as delegated by the Head Chef * Responsible for maintaining established food safety policies * Will be present at your workstation at the start of your shift * Comply fully with all safety policies and procedures * Adhere to Customer Service Pledge at all times * Maintain a neat, professional appearance at all times while working and strictly adhere to the Dress Code policy * Attendance at your job is essential to the overall function of your department * Will comply with all policies contained within the Employee Handbook * All areas as designated within the Essential Functions of your job responsibilities QUALIFICATIONS * Must be at least 18 years old * Must be able to lift 40 pounds * Must be able to calculate figures and amounts, such as pounds and weight increments * Ability to hear, speak, and understand the spoken word * Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand * Employee is frequently required to stand, walk, stoop, kneel, crouch and taste or smell * While performing duties, the employee is regularly required to stand, and utilize full hand and digit functions, reach with hands and arms while manipulating objects * Specific vision abilities required by this job include close vision, distant vision, and color vision with the ability to adjust focus

Job Description EXECUTIVE CHEF IV Shift: Monday - Friday 12 PM-9 PM Salary: $60,000 - $63,000 Growth. Opportunity. Excellence. Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen's solutions include markets, office coffee and snacks, unattended retail, and culinary. Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our growth. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we'll supply the opportunity and innovation. Together, we'll continue to transform our industry. Come grow with us. We are Canteen. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Shift: 2nd shift, 12 PM -9 PM Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and/or relevent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Canteen today! Canteen is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Canteen maintains a drug-free workplace. Associates at Canteen are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. **************************************************************************************** Req ID: 1493597 Culinary Services Group Brandy Wilson

Job DescriptionBenefits: Employee Discount 401(k) Paid time off Join the Sweetest Team at Vegan Treats! Are you a passionate Pastry Chef or Cake Decorator who thrives on fun, flavor, and all things creative? Do you dream in layers of sponge, silky frostings, and intricate piping? If so, Vegan Treats, Inc. in Bethlehem, PA wants YOU to join our team of talented dessert artists! While some of our cakes are elaborate showstoppers, we also need skilled hands for consistent, high-quality production work, from classic piping and finishing touches to creating our signature treats day in and day out. Were looking for an Experienced Pastry Chef or Cake Decorator (3+ years preferred) who takes pride in their craft and brings imaginative energy into every creation. Our bakery is a vibrant, energetic space where creativity flourishes, teamwork thrives, and every day is filled with opportunities to create edible art. This isnt just a jobits a chance to build a career and unleash your passion for pastry alongside some of the most skilled and supportive bakers in the business. Why Youll Love Working With Us: Competitive hourly wage that reflects your skills and creativity 401K (after 6 monthsbecause your future matters to us!) Paid Time Off after 1 year of employment A fun, supportive, and diverse team that feels like family The opportunity to turn your baking dreams into reality every single day What Youll Be Doing (Living Your Best Pastry Life): Craft and decorate stunning cakes, pastries, cupcakes, and other treats using innovative techniques and top-tier vegan ingredients Collaborate with customers to bring their cake and dessert visions to lifeno idea is too wild or whimsical! Stay up to date on the latest trends in vegan baking, pastry arts, and cake decorating Manage inventory of pastry suppliesbecause running out of chocolate chips is not an option! Maintain a clean and organized workspace that meets health and safety standards Jump in to help with baking, packaging, and other bakery magic whenever needed What Were Looking For: 3+ years of professional experience as a Pastry Chef or Cake Decorator Expertise in piping, fondant work, edible painting, and other advanced decorating techniques Strong artistic flair and attention to detail, creating picture-perfect designs every time A team-player attitude with excellent communication skills Ability to work efficiently in a fast-paced environment while juggling multiple orders Chocolate experience is always welcome, whether its molding, tempering, or creating stunning chocolate decorations Flexibility to work weekends and holidaysbecause thats when the celebrations happen! Time to Show Off Your Sweet Skills! During the interview process, youll get the chance to showcase your portfolio of creations and participate in a hands-on decorating demonstration. Were excited to see your creativity in action! Location: On-site at Vegan Treats no remote baking (as tempting as that sounds). If youre ready to roll up your sleeves, bring your creativity to life, and join a passionate, supportive team, hit that apply button and lets bake something magical together! Vegan Treats Where every creation is a masterpiece.

The Executive Sous Chef is the lead culinary person responsible for supervising all culinary operations for a location. **We take a balanced approach to benefits.** We designed our benefits to promote a culture of health and wellbeing. No one knows what you need better than you, so we provide you with the necessary tools to help you take care of your health, family, finances and future. Click here to learn more. **Job Responsibilities** - Trains and leads kitchen personnel - Supervises/coordinates all related culinary activities - Estimates food consumption and requisition or purchase food - Selects and develops recipes and standardize production recipes to ensure consistent quality - Establishes presentation technique and quality standards, and plans and prices menus - Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen - Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** - Requires at least 2-3 years in a related position - Requires at least 2-3 years of post-high school education, preferably a culinary degree - Requires advanced knowledge of the principles and practices within the food profession - Requires experiential knowledge of management of people and/or problems. - Requires verbal, reading, and written communication skills **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter . **Nearest Major Market:** Allentown

Job Purpose The Banquet Chef is responsible for ensuring that all meals prepared for banquets, events, and catering services meet the highest standards of quality, consistency, presentation, taste, and cost-efficiency. This role includes training kitchen staff, upholding company quality standards, and supporting the development and enforcement of food specifications, portion control, standardized recipes, and sanitation practices. The Banquet Chef works collaboratively with the Executive Chef to achieve these goals. Qualifications A minimum of 5 years of kitchen experience with a minimum of 2 years of management experience preferred. ServSafe certification Excellent communication and guest relation skills The ability to work well with a large group of people in a team environment, sometimes in stressful, high-pressure situations. Self-directed and able to maximize the use of time and resources. Dependable and goal driven Exemplary professional conduct and adherence to Folino Estate values Ability to work a flexible schedule including nights, days, weekends, and holidays Duties and responsibilities General Executes all Folino Estate banquet, buffet, and catering functions. Analyzes recipes and determines food, labor, and overhead costs. Establishes par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department and makes sure that the cost controller purchases such items. Oversees portion control procedures to manage and reduce food costs. Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meet the demand. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Coordinates with other staff and departments to arrange for the delivery of requested services. Maintains constant contact with banquet staff to ensure complete effective communication between food production and food service. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Responsible for assisting the kitchen manager in the hiring, training, supervision, and success of all culinary and kitchen staff members. Personally presents and describes dishes to guests to enhance their dining experience. Adheres to all performance standards to ensure that all guests have an exceptional dining experience. Other duties and tasks as required. Administrative Responsible for tracking, documenting, and making sure all kitchen staff have the appropriate certification, licensing, and training according to Folino Estate policies, State and Federal Laws. Responsible for the maintenance of the recipe database through our inventory system. Attends weekly BEO meetings. Maintains excellent coordination and communication with all event coordinators. Team Development Capable of creating a motivational atmosphere and cohesive food and beverage team, modeling proper culinary techniques, and working alongside all staff. Coach, teach, develop, and inspire your culinary team to provide an unforgettable food experience. Make employment and termination decisions with the Kitchen Manager including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Oversee and ensure that company policies on employee performance appraisals are followed and completed on a timely basis. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures. Promote a fun and positive family-style work environment. Safety Maintains a clean environment including proper food handling, storage, and sanitation Assures all processes and procedures are followed during training. Fill in where needed to ensure guest service standards and efficient operations. Ensures food and temperature logs are accurate, complete, and consistently updated in compliance with health and safety regulations. Physical requirements Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. Environmental Conditions Duties are performed in both indoor and outdoor settings with variable temperatures, with events often taking place in the elements in all four seasons. Events often involve loud music. Benefits: Competitive compensation package Medical, dental, vision and life insurance options with paid company contribution PTO and Wellness Days Company Dining Program Employee Discount Clear path for growth and career advancement Excellent opportunity with growing brand

We're seeking a skilled and creative Sushi Chef to join our culinary team and craft exceptional sushi dishes that deliver both flavor and visual appeal. If you have a passion for precision, presentation, and high-quality ingredients, this is your opportunity to shine. Position Overview: As a Sushi Chef, you'll be responsible for preparing traditional and modern sushi dishes, ensuring consistency, freshness, and an outstanding guest experience. You'll work closely with the kitchen team to maintain high culinary standards and support the overall success of the restaurant. Key Responsibilities: • Prepare sushi rolls, sashimi, nigiri, and specialty dishes with expert knife work and attention to presentation • Ensure all ingredients are fresh, properly stored, and meet quality standards • Maintain a clean, organized, and sanitized sushi station throughout service • Monitor inventory and assist with ordering fish, produce, and specialty items as needed • Collaborate with kitchen staff and front-of-house team to ensure smooth service • Follow all food safety and sanitation regulations • Innovate new menu items or seasonal specials in collaboration with the head chef or management What We're Looking For: • Proven experience as a Sushi Chef or in a similar role • Excellent knife skills and knowledge of sushi preparation techniques • Understanding of proper handling and storage of raw fish and seafood • Attention to detail and commitment to food quality and consistency • Strong communication and teamwork skills • Ability to work efficiently in a fast-paced kitchen • Food safety certification preferred Why You'll Love Working Here: • Competitive pay based on experience and skill • A creative, team-oriented kitchen environment • Opportunities for growth and advancement in the culinary field • Flexible scheduling • Free or discounted meals during shifts If you take pride in your craft and are ready to roll with a team that values quality and creativity, apply today and let's create something fresh together.

Job Description The Sweet Spot Bar and grill in Allentown, PA is looking for one sous chef to join our team. We are located on 2805 Lehigh Street. Our ideal candidate is a self-starter, motivated, and reliable. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a lead line, sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Sports & Social Allentown is a one-of-a-kind sports bar and social lounge located in downtown Allentown. The 10,000-square-foot location will have plenty of TV screens for fans to watch games, outfitted with state-of-the-art AV technology, the space will boast an impressive LED display showing multiple games and sporting events at once. Sports & Social will offer guests an elevated dining and beverage experience including made-from-scratch menu items and curated cocktails, live music and special events several days a week, as well as a wide variety of interactive social games for everyone to enjoy. Kitchen Supervisor Kitchen Supervisor responsibilities include, but are not limited to: Assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company. Complete daily opening tasks which include staff check ins, line checks and prep. Complete daily closing tasks which include staff check out, ordering, and kitchen walk through. Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Uphold consistent product and service standards of the highest quality. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with company and Health Department standards. Train employees, as assigned, on an ongoing basis. Lead by example to other team members and mentor new staff. Kitchen Supervisor Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. 1-2 years' experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Kitchen Supervisor position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in North Wales, PA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

Job DescriptionBenefits: Dental insurance Employee discounts Health insurance Paid time off Parental leave Savings bank Training & development Vision insurance JOB TITLE: Kitchen Supervisor FLSA STATUS: Non-Exempt, Hourly SHIFT: 9:00AM 6:00PM, Monday Friday (schedule includes a 1 one-hour unpaid break) LOCATION: Pottstown, PA SUPERVISOR: Kitchen Manager WHAT WE ARE LOOKING FOR: The Kitchen Supervisor supports the Kitchen Manager in coordinating daily contract meal operations, including staff supervision, meal preparation, and food distribution. This role is instrumental in ensuring 100% adherence to USDA guidelines and public health regulations regarding food storage and safety. The Supervisor maintains high standards of kitchen sanitation and meticulous record-keeping to support program compliance and operational excellence. WHAT YOULL BE DOING: Examples of key duties are interpreted as being descriptive and not restrictive in nature: Leads the preparation of high-quality, nutritious meals and snacks in accordance with contract specifications. Manage dietary restrictions by developing and preparing appropriate substitute items for participants with specific nutritional or medical needs. Maintain accurate daily production records and delivery logs to ensure program transparency and compliance. Maintain the physical capability to perform heavy lifting (up to 50 lbs), long periods of standing, and the manual dexterity required for high-volume meal preparation and multi-site food distribution. Enforce strict adherence to YW3CA and ServSafe guidelines, ensuring all food handling, storage, and preparation meet top safety standards. Maintain a pristine work environment by overseeing the organization and sanitation of the kitchen, pantry, and all storage areas. Ensure 100% regulatory compliance by completing required annual online training and staying current on food safety protocols. Monitor and manage inventory levels, proactively identifying and communicating needs for food items, paper goods, equipment, and cleaning supplies to Kitchen Manager. Verify all food and non-food purchases to ensure they meet budgetary requirements and quality standards. Facilitate community donations by managing the pickup of food contributions using YW3CA vehicles. Maintain meticulous daily meal production and delivery logs, ensuring all data is accurate for reporting and regulatory audits. Execute the safe and timely transport of contract meals using the YW3CA vehicle, ensuring temperature control and food integrity during transit. Serve as the primary point of contact and leadership in the Kitchen Managers absence, providing direct support and guidance to Kitchen Aides to ensure meal production schedules and safety standards remain uninterrupted. Proactively complete annual online compliance training and certifications to remain current on industry regulations and organizational standards. Other duties as assigned within the scope of position expectations. WHAT YOULL BRING TO THE POSITION: Understanding of YW3CA mission, goals, and objectives and strong commitment to integrate mission objectives into daily practices in the kitchen. Strong organizational skills to streamline kitchen workflows, effectively balancing administrative record-keeping with hands-on kitchen support to meet strict daily production deadlines. Strong interpersonal skills as demonstrated by compassionate, courteous, cordial, cooperative, and professional interaction with diverse groups of co-workers, families, and members of the community. Ability to work independently with a high level of energy and contribute as part of a larger team. Highly organized results-oriented thinker with ability to implement processes independently. Proactive attitude and initiative. High level of cultural competence and sensitivity toward community-specific issues, utilizing an empowering approach to build strong, supportive relationships with families and volunteers from diverse backgrounds. Ability to maintain accurate written records. Willingness and capability to complete all kitchen responsibilities as needed. Ability to perform mathematical calculations accurately. Basic knowledge of USDA guidelines. OTHER POSITION FACTORS The other position factors described here are representative of those that must be met by an employee to successfully perform the essential tasks of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. In the kitchen, the employee must be able to lift up to 50 pounds, to stoop, kneel, bend and stand for extended periods of time. Must have a valid drivers license and ability to travel from site to site daily. Education/ Experience: High School Diploma or equivalent required. Minimum two (2) years experience in production or commercial cooking required. Current Serv-Safe Food Handler Certification required. Associate degree in culinary arts (preferred). Experience with the Child and Adult Food Program and USDA requirements and documentation (preferred). Pediatric CPR and First Aid certification. Must be willing to submit to background checks in accordance with local law and regulations. Current Health Assessment and TB test. A valid drivers license and personal, reliable transportation. Equal Opportunity Employer YWCA Tri-County Area is an equal opportunity employer and it is our policy that employees and applicants will not be subjected to unlawful discrimination or harassment based on race, col-or, religion, sex, age, national origin, veterans status, marital status, physical or mental disability, sexual orientation, or any other basis prohibited by applicable state, federal or local laws. Accordingly, YWCA Tri-County Area will hire, train, and promote individuals in accordance with this Equal Employment Opportunity Policy; make decisions according to the principle of equal opportunity by imposing only bona fide occupational qualification requirements for employment opportunities; and administer all personnel practices and programs (including, but not limited to, compensation, benefits, transfers, and training) in accordance with this Equal Employment Opportunity Policy. YWCA Tri-County Area is interested in every qualified candidate who is eligible to work in the United States. Unfortunately, YWCA Tri-County Area is unable to sponsor employment for international candidates at this time.

The primary responsibility of the Assistant Chef - Pastry is to supervise, delegate and work hands-on in all pastry production for the property outlets. The Assistant Chef - Pastry will work with, train and direct kitchen pastry personnel to ensure high quality of pastry foods, timeliness in food service and the highest levels of safety and sanitation. POSITION RESPONSIBILITIES: Responsible for the preparation and production of pastry / dessert menus, development and execution of recipes for all pastries done on property. Exemplary baking and pastry skills and knowledge Exceedingly proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques Knowledge of bread structure, dough hydration and lamination process Knowledge of European classic pastry styles and techniques Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills. Ensure the recipes that have been created are being executed correctly and maintain the highest levels of quality control using fresh and seasonally appropriate ingredients. Create and plan menu items restaurant operations, special events, retail operations. Have strong product and pastry techniques knowledge of current trends in the culinary industry. Responsible for daily inventory, production schedules needed for daily pastry production. Have a genuine desire to lead the team in producing high quality products. Completes all paperwork in accordance with Pennsylvania Gaming Control Board and approved Wind Creek standards. Assists in the interviewing process as directed by Executive - Sous Chef Assists in the evaluation for line level staff including pastry and culinary as directed by Executive - Sous Chef Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed. Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments. Work on actual project or service to help achieve the objectives of the department. Evaluate information to render an opinion or take action based on that information that will impact the department or function. Focus on achieving the goals or objectives of the department. Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality. Develop a working knowledge of all PGCB rules, regulations and Internal Controls applicable to your position. Must read and understand the Wind Creek Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons. Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. Minimum Employment Requirements: 18 years of age, proof of authorization/eligibility to work in the United States. High School diploma or equivalent. Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. Interpersonal skills with focused attention on guest needs to deal effectively with all business contacts. Maintain a professional, neat and well-groomed appearance adhering to Wind Creek appearance standards. Maintain consistent adherence to the Wind Creek customer service standards. Must be able to work varied shifts, including weekends and holidays. Specific Position Requirements: Minimum of 3 years of experience in a managerial / pastry chef position of an upscale and/or high volume foodservice establishment. Degree or certification from an accredited culinary program preferred. Must have or be able to obtain a ServSafe certificate. Must possess knowledge of all aspects of pastry production, to include but not limited to, pastries, breads, sweets, ice cream, fillings and toppings, including design, creation and execution of dessert menus, pastries and specialty / wedding cakes. Must have experience is cost controls, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc. Physical ability to access all areas of the property. Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke. Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned. Ability to work with others, communicate well, receive direction; review your own work. Maintain a positive attitude toward work and interface with guests in a friendly and polite manner. Ability to address stressful situations with clients with dignity and the utmost tact and politeness. Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives. Must be able to qualify for, apply for and obtain a Pennsylvania Gaming Control Board license if required.

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements * A passion for helping seniors * A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members * Ability to communicate effectively in English; both oral and written * Ability to work every other weekend * Ability to work effectively as part of a team Job Responsibilities Include * Preparing all meals and menu items according to proper safety and cooking techniques * Utilizing your culinary talents to cook healthy and great tasting menu items * Assisting in menu planning and the purchasing and ordering of food, supplies and equipment * Assisting in preparation of special meals, party menus and special event menus. Qualifications: * High school diploma or general education degree (GED) * 2 years experience in batch cooking Benefits: * Quality of life - No late-night restaurant hours * ServSafe training available * Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!