Executive Chef jobs in Amherst, NY

The Culinary Executive Chef is responsible for all aspects of the culinary department in a four diamond environment; and ensures that all standards and practices are executed to the highest level. This incumbent is to be a creative, passionate individual who can elevate our current operations in a strategic, detailed and timely manner and actively participate in the formation and fruition of new concepts, projects and initiatives. He/she is responsible for the financial performance and cost controls for all culinary operations while ensuring the utmost guest experience and quality standards. He/she is responsible for menu planning and design, costs and production, kitchen cleanliness and stewarding, while maintaining a safe and sanitary work environment for all employees. The Culinary Executive Chef is accountable for all culinary personnel matters, from pre-employment to the development and morale of current team members. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Control and analyze all departmental costs to ensure spending is within budget and participate in annual goals and objectives to further enhance revenue and reduce costs. 2. Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures; ensure food costs stay within set operating budgetary constraints. 3. Control labor costs and operating expenses by monitoring kitchen efficiencies and productivity as well as equipment, inventory and supplies. 4. Conduct regular cover count; check average, food and beverage cost and projection analysis to maximize profitability. 5. Develop and execute unique products and differentiated services that will set us apart from our competitors. 6. Ensure and maintain the highest level of culinary visibility; informed, professional and present, interacting with our guests. Uphold the premier standards of hygiene, behavior and grooming for all personnel. 7. Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc. 8. Train kitchen personnel in food production principles and practices. Establish quality standards for all menu items and food production, and ensure all products are prepared in a consistent manner and meet departmental appearance and quality specifications. 9. Maintains an extensive knowledge of fine seafood, beef, protein and poultry and comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly. 10. Plan and price menus at multiple restaurants. Establish portion sizes and standards of service for all menu items. Prepare food cost reports on a regular basis. Schedule and conduct product taste panels with F&B management as needed. 11. Work closely with the VP of Food and Beverage, Director of Food and Beverage and the Director of Catering in menu development, product selection and recipe creation. 12. Create and revise menus as required for holidays, special events and VIP functions; review, adjust and approve recipes. 13. Coordinate with support departments for acquisition of needed goods and services. Review and approve food orders from the warehouse for delivery. 14. Participate in the selection and requisition new kitchen equipment; ensure all equipment is properly maintained and in working order in accordance with Health Department standards; maintain clean work areas, utensils, and equipment. 15. Maintain and enforce all sanitation polices by conducting daily walk through inspections of all outlets to check staffing, cleanliness and product quality and all food storage areas for rotation, dot color and cleanliness. 16. Develop, implement and maintain departmental policies and procedures for food safety through a ServSafe program. 17. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Train all staff to prepare food in a safe manner dictated by company standards and policies. 18. Perform all aspects of human resources and training functions, including attracting talent, hiring, performance appraisals, counseling, coaching, training, disciplinary actions and terminations. 19. Responsible to provide direct and honest feedback to staff regarding individual performance, while assuring morale is maintained at the highest level. 20. Develops training plans and materials and implements training with salaried and hourly team members. STANDARD REQUIRMENTS: 1. Develops, mentors and trains enrolled Seneca Nation members for future senior management positions within the company. 2. Oversees departmental administrative matters and ensures HR is consulted as appropriate. Meets with staff on a regular basis and with entire department no less than 3 times per year. 3. Ensures effective recruitment, hiring, training, recognition, evaluation, coaching and discipline, terminations and other personnel related issues. 4. Responsible for ensuring the department adheres to all company policies and internal controls, including but not limited to Compact, Human Resources, TERO compliance guidelines and Purchasing. 5. Prepares the annual budget and monitors to ensure attainment of goals. Manages labor and scheduling to ensure adequate coverage at all times while minimizing overtime. 6. Liaise with other department/company management to ensure consistency and smooth flow of information, policies and procedures. 7. Maintains a strong network of contacts throughout the industry to facilitate both formal and informal gathering of information. 8. Runs the department and design policies and training that result in exceptional customer service to all patrons. Maintains a professional work environment with supervisors, managers and staff. 9. Keeps abreast of industry trends, new technology and practices as they relate to his/her area(s) of responsibility. 10. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 11. Attends all necessary meetings to stay informed; including company and community meetings. 12. Oversees an operation that is 24/7 and requires hours that can extend up to 60 hours per week or more, and be inclusive of work weeks that consist of 6 or 7 days. This individual is on-call and requires accessibility 24/7. 13. Perform any other duties as assigned. QUALIFICATIONS/REQUIREMENTS: Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Associate's Degree in culinary arts or a Bachelor degree preferred. 3. Ten (10) years high volume cooking experience in a multi-restaurant (8+ outlets) gaming environment and/or luxury property with extensive knowledge of fine dining and front end restaurant service. 4. Five (5) years of the above experience must be in the position of Executive Chef, successfully leading a 4 or 5 Diamond luxury property with fine dining, 24-hour high volume, buffet, banquets, specialty restaurants, and quick service dining options and a minimum of 150 kitchen workers, $ 30 million in F&B revenue 5. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 6. Computer literate in all Microsoft Office applications and automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions. Physical Requirements and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move freely for extended periods of time. 2. Work involves moderate exposure to high temperatures and/or loud noises. 3. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 4. Work environment involves some exposure to physical risk, which requires following basic safety precautions. Salary Starting Rate: $145,000.00 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

Additional Information: This hotel is owned and operated by an independent franchisee, Shaner Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Job Description Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities : Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; certification of culinary training or apprenticeship preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes. The salary range for this position is $80,000 to $95,000annually. This company is an equal opportunity employer. frnch1

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; certification of culinary training or apprenticeship preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

Shaner Hotel Group has an immediate opportunity for a Executive Chef to join our team at the Buffalo Marriott at LECOM HARBORCENTER, located in downtown Buffalo just off 190, sitting at Canalside entertainment district. The Executive Chef will be responsible for all aspects of kitchen management, restaurant management and special events catering. The ideal candidate will have a minimum of five years of experience and certification of culinary training or apprenticeship. Culinary college degree and sanitation certificate a plus. It is essential that this person work closely with the General Manager and various heads of department as they will be responsible for driving the entire Food and Beverage operation through immediate and long term planning. The chosen candidate will monitor staff, establish standard procedures and communicate effectively with guests, co-workers and management. Additionally, the chef will develop menus and coordinate Food purchases while maintaining approved Food and labor costs. We are seeking a capable and professional individual with excellent leadership abilities who can skillfully and responsibly manage a multi-faceted operation in accordance with the standards of Shaner Hotels. We are seeking a capable and professional individual with excellent communication skills who can creatively and responsibly assist in managing a multi-faceted operation in accordance with the standards of Marriott and Shaner Hotels. Responsibilities Include: Menu item presentation and consistency. Creating unique specials for catered hotel events. Training front line culinary associates. Hiring and rewarding associates on a daily basis. A keen ability to prioritize, organize, delegate, and ensure managerial follow-through. Implementing and carrying out organizational policies, procedures, and applicable laws. Equal Opportunity Employer and Drug-Free Workplace Work shifts and hours vary; weekend and holiday hours required. Full-time positions available, up to 40 hours/week. Eligible for benefits package including 8 paid holidays, PTO, 401k and Marriott hotel discounts. Located on bus and metro routes.

Compass Corporate Executive Chef Reports To: Salary: $125,000 to $140,000 Other Forms of Compensation: A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Working as an Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: + Develops high culinary standards for our retail, board meals, dining and catering operations + Trains, develops and provides inspirational leadership to local culinary team + Analyzes ongoing performance and trends in the local operation and devises and leads improvements + Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: + Culinary degree preferred + Bachelor's degree in food services technology/management/or related field preferred + Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training + Experience with planning and managing catering events from a culinary perspective + Strong leadership skills and desire to work with an industry leader + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Proficient computer skills (Microsoft Office, Email and the Internet) + Ability to communicate on various levels including management, departmental, customer and associate + ServSafe Certification Apply to Compass Group today! 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. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Paid Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (************************************************************************************************** for paid time off benefits information. Req ID: 1421388 Compass Corporate Gina Barbish [[req_classification]]

The Director of Culinary Services oversees all aspects of the Culinary Services Department and coordinates with residents and family members on customizing dining experiences. This individual organizes, plans, directs, controls, and supervises department operations, functions and personnel. The individual also performs in the capacity of Executive Chef of the Culinary team. Responsibilities 1. Oversees the daily operations of culinary services including the kitchen, dish room, food storage areas, and dining rooms. 2. Adheres to state regulations, current best practices, policies, and procedures for food preparation and meal service. 3. Works with Director of Nutritional Services and Regional Director of Dining on menus, recipe development and nutritional diet requirements. 4. Reports to the Regional Director of Dining Services and Administrator for any department needs. 5. Maintains department food and non-food item inventory consistent with budgetary confines. 6. Adheres to purchasing practices set forth by the Director of Purchasing, Nutritional Services Director and Regional Director of Dining Services. 7. Conducts routine audits and monitors performance improvement initiatives related to food service. 8. Attends, leads, and actively participates in, resident care plan meetings, staff meetings, required inservice programs, and other meetings/programs deemed appropriate by the Administrator, Director of Nutritional Services or Regional Director of Dining. 9. Performs job functions of each department position when necessary. 10. Regularly interacts and communicates with residents/family members regarding meal service and customer service programs. 11. Maintains a working knowledge of federal regulations of the state health code and rules and regulations regarding meal service in the post-acute care setting. 12. Ensures proper preparation, maintenance, and service of food in accordance with State rules and regulations. 13. Acts as a preceptor for Dietetic and/or Food Service students and interns. 14. Conducts monthly in-service programs for culinary staff to practice safety and compliance. 15. Evaluates the performance of all Culinary Services staff members including administering coaching, discipline, etc. 16. Efficiently schedules staff within budgetary guidelines, approves timecards, schedule changes, etc. 17. Collaborates with Human Resources Department on recruitment efforts, employee relations matters, interviews candidates for open positions, and other supervisory support. 18. Travels as needed to catering events, food shows, meetings, etc. as required. 19. Arrives to work on time, regularly, and works as scheduled. 20. Recognizes and follows the dress code of the facility including wearing name tag at all times. 21. Follows policy and procedure regarding all electronic devices, computers, tablets, etc. 22. Supports and abides by Elderwood's Mission, Vision, and Values. 23. Abides by Elderwood's businesses code of conduct, compliance and HIPAA policies. 24. Performs other duties as assigned by supervisor, management staff or Administrator. Qualifications Minimum of Associate degree in Food Service Management or Culinary Arts (if the course of study includes food service or restaurant management) OR Certified Dietary Manager OR Certified Food Service Manager Minimum of three (3) years of supervisory experience Minimum one (1) year of experience in a health care setting Working knowledge of CMS and DOH regulations as they relate to food service Possess and maintain ServSafe (management level) certification or National Registry of Food Safety Professionals (management level) certification or be willing to obtain upon hire Valid, current drivers license in good standing for occasional travel Experience with QIS survey process preferred Computer skills consistent with nutritional software programs preferred Five (5) years of cooking experience in a hotel, restaurant, or institution preferred This position requires regular interaction with residents, coworkers, visitors, and/or supervisors. In order to ensure a safe work environment for residents, coworkers, visitors, and/or supervisors of the Company, and to permit unfettered communication between the employee and those residents, coworkers, visitors, and supervisors, this position requires that the employee be able to read, write, speak, and understand the English language at an intermediate or more advanced level. EOE Statement WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.

Job DescriptionDescription: Join our dynamic culinary team at the Country Club of Buffalo where we take pride in delivering an exquisite dining experience to our members and guests. As the assistant pastry chef, you will support the pastry chef in crafting exceptional desserts and baked goods that reflect the Club’s high standards of quality and creativity. This position offers a fantastic opportunity to showcase your passion for pastry arts in a refined and collaborative environment. ASSISTANT PASTRY CHEF KEY RESPONSIBILITIES: Prepare and bake pastries, cakes and other baked goods while adhering to the Club’s high culinary standards. Prepare, mix, portion, scoop, and shape cookie dough for baking ensuring consistent quality, flavor, and uniformity in every batch. Ensure consistency in quality, flavor, and presentation while following established recipes and techniques. Oversee baking schedules to ensure timely production of goods for daily service, banquet, and special events. Maintain a clean, organized, and safe work environment adhering to all food safety and sanitation standards. Manage inventory, monitor ingredient stock levels, and assist with ordering to prevent shortages and waste. Operate and maintain kitchen equipment ensuring proper care and functionality. Assist in developing creative displays and presentations for buffets, events, and member gatherings. ASSISTANT PASTRY CHEF QUALIFICATIONS: Proven experience in pastry and baking, preferably in a high end restaurant, hotel, or club setting. Strong knowledge of pastry techniques, ingredients, and trends. Creativity, attention to detail and a passion for delivering exceptional desserts. Ability to work efficiently under pressure and handle multiple tasks in a fast paced environment. Excellent organizational skills and a collaborated team-oriented attitude. Certification in culinary arts or related field is a plus. Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club. Country Club of Buffalo team members are; -Polished professionals; -Respectful of the coworkers, members, the Club and its traditions; -Inspired to consistently pursue the betterment of the Club and themselves; -Dedicated to their responsibilities and accountable to their peers; and -Engaged in our community Club History: The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club. The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club’s amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club’s revenues are approximately $9 million annually, including $3 million in food and beverage. Requirements: ASSISTANT PASTRY CHEF WORK REQUIREMENTS: Ability to work long hours, including early mornings, evenings, weekends and holidays as required by the Club’s schedule Prolonged periods of standing and working in a fast-paced kitchen environment Open availability to adapt to the needs of the pastry team and the Club’s event

Eataly is the world's largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme - but all with the same aim... for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team's product knowledge If you are interested in joining our team and can be flexible with your job search timeline, we'd be happy to receive your application! We are looking for candidates with mobility and interest in growth, as we continue to open in major cities across North America Job Description The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly's restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports to the Executive Chef and manages a team of Sous Chef. Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations Reviews financial information such as sales, costs and labor, to ensure adherence to budgets Manages inventory: estimates needs, places orders, receives and checks deliveries Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves employee or guest incidents Performs other duties as required or assigned Qualifications 5+ years of chef experience, including 2+ years of management experience Knowledge of Italian cuisine Excellent communication and leadership skills Advanced computer skills Bachelor's Degree or degree from a post-secondary culinary arts training program highly preferred Additional Information Availability to work onsite with a flexible schedule including evenings, weekends and holidays Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match or RRSP Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more! Eataly is an equal employment opportunity employer. It is the Company's policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly's policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Dash's Market is looking for applicants to fill a full time SOUS CHEF position. Working as a sous chef in our store would include, but not be limited to: -Preparing food to meet the specifications of guests in a timely manner -Working effectively with the Executive Chef to promote a healthy work environment -Using knives and other kitchen equipment such as grills, ovens, steamers and warmers in food preparation -Ensuring staff adheres to set standards -Keeping workstations and equipment clean and organized Working a Dash's in a full-time position also includes: -Health Care coverage -Vision & Dental Care coverage -Paid Vacation -Paid Holidays -Scholarship Program -401k with match

VISION: The Vision of Transit Valley is to be WNY's Friendliest, High Camaraderie, and Family-Oriented Club in pursuit of being the leader in innovation for all social, recreational and golf experiences. MISSION: The Mission of Transit Valley is to charter uncompromising service experiences by providing a fun, friendly, and engaging culture while relentlessly seeking innovation and improvement. SHORT BIO: Transit Valley Country Club is a premier family-oriented, private member-owned, facility located in the suburbs of Buffalo, New York. Transit Valley started with humble beginnings and has become one of the finest golf courses in New York State. The Club was established in August 1921 when nine men met to plan a new country club in Western New York. Today, TVCC is a family-driven club offering an excellent social programming schedule, kid's camp, swim/tennis/golf teams, and sport camps. What's new? Transit Valley has completed a multi-phase renovation project in April 2021. Phase I of the Project included: A new kitchen, pizza bump-out with a pizza oven, new lobby restrooms and a complete renovation of the Women's Locker room. Phase II of the Project included: A new indoor/outdoor 25 seat bar, two golf simulators with a lounge, patio, and fire pit, renovated Men's Locker with the addition of a bar and card room, upgrading of our casual and formal dining rooms. Amenities: Transit Valley's clubhouse offers multiple picturesque dining options that provide fantastic panoramic views of the golf course and features meeting and banquet facilities. Additional amenities include a recreational zone with tennis courts, four pickle ball courts, basketball and in-line hockey, junior-size Olympic pool, kids' club, and men's and women's locker rooms. The high-ranked golf practice facility includes twenty hitting stations and five target areas along with a newly constructed short game practice area. The Club has a very active golf membership of 330 and 435 total members. Approximately 20,000 rounds of golf per year through member and guest play, along with 12 outside charity/corporate events. Club Stats: Dining Facilities: Casual Dining seating 92, Upscale Dining 75, Patio 165, Bar & Lounge 37, Simulator Lounge 25, Halfway-House, Ballroom seating 220 Requirements The Assistant Pastry Chef will work with the Pastry Chef to oversee all pastry needs within the Club to include dessert menu, banquet events and specialty orders for members. TVCC is looking for a high energy, positive attitude individual who likes to be challenged and can get the team behind her/him. Additionally, the club is looking for a candidate who is a visionary, loves driving innovation, and is never satisfied with the status quo. Key areas of responsibility include: Assist the Head Pastry Chef in all aspects of pastry production, including baking, decorating, and plating desserts, pastries, and bread items. Help develop and execute innovative pastry menus that reflect seasonal ingredients, dietary preferences, and culinary trends. Ensure consistent quality and presentation of all pastry items, adhering to established standards and recipes. Maintain a clean and organized pastry kitchen, always following proper sanitation and safety procedures. Collaborate with other members of the culinary team to coordinate pastry offerings with overall menu concepts and special events. Monitor inventory levels of pastry ingredients and supplies, assists with ordering and stock management as needed. Assist with special pastry projects and events, such as weddings, banquets, and holiday celebrations, as required. Experience / Qualifications: Included, but not limited to, the following: Experience working in a pastry kitchen, preferably in a high-volume or fine dining environment. Knowledge of pastry techniques, ingredients, and equipment. Creative flair and passion for pastry arts, with a keen eye for detail and presentation. Excellent organizational and time management skills, with the ability to prioritize tasks in a fast-paced environment. Effective communication and teamwork abilities, with a positive attitude and willingness to learn. Ability to work flexible hours, including evenings, weekends, and holidays, as required. Knowledge of food safety and sanitation standards, with a commitment to maintaining a clean and hygienic kitchen environment. Schedule: 30 - 40 hours a week through busy season Weekends and Holiday's when needed Compensation and Benefits: The club will provide a compensation and benefits package commensurate with experience and qualifications including: Hourly Rate: $20.00-$22.00 Health insurance potential, 401K potential and other benefits Part-Time Vacation Policy

Job DescriptionDescription: Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. ESSENTIAL FUNCTIONS - Observes kitchen staff engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions follow Park Club's standards. - Provides instructions to cooking personnel in fine points of cooking. - Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other special events. - Responsible for the successful execution of banquet events and/or a la carte service. - Assumes responsibility for kitchen in absence of Executive Chef and Executive Sous Chef - Secures area and checks coolers at the end of shift. - Coordinate with Chef & Sous Chefs on food and BOH item purchases - Creating and placing orders with vendors, specifying quantities, delivery dates, and specs. - Manage incoming deliveries & insuring purchases are stocked in appropriate location. - Negotiate prices with suppliers to secure best possible prices on ingredients based on sales volume - Inspect deliveries upon arrival to verify quality and quantity of goods received, rejecting items that do not meet standards - Monitoring stock levels of F & B items to prevent overstocking or shortages, ensuring proper FIFO of inventory - Collaborating with chefs to source ingredients consistent with menu changes and seasonal availability - Managing production, quantity and quality, including but not limited to, various stocks, soups, and sauces - Manage production for satellite F&B operations within the property, Halfway House & Pool House. - Maintain safe standards for food and dry goods storage & storage areas. Requirements: POSITION QUALIFICATIONS Competency Statement(s) Analytical Skills - Ability to use thinking and reasoning to solve a problem. Communication, Oral - Ability to communicate effectively with others using the spoken word. Communication, Written - Ability to communicate in writing clearly and concisely. Detail Oriented - Ability to pay attention to the minute details of a project or task. Goal Oriented - Ability to focus on a goal and obtain a pre-determined result. Motivation - Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability. Responsible - Ability to be held accountable or answerable for one’s conduct. Working Under Pressure - Ability to complete assigned tasks under stressful situations. Education Associate's Degree (two year college or technical school) Experience Three to seven years related experience SKILLS & ABILITIES Computer Skills Knowledge of Microsoft Office products, inventory and order processing systems Certificates & Licenses ACF Apprenticeship or Culinary School graduate PHYSICAL DEMANDS Physical Abilities Lift /Carry Stand C (Constantly) 10 lbs. or less F (Frequently) Walk C (Constantly) 11-20 lbs. F (Frequently) Sit O (Occasionally) 21-50 lbs. F (Frequently) Handling / Fingering C (Constantly) 51-100 lbs. F (Frequently) Reach Outward C (Constantly) Over 100 lbs. N (Not Applicable) Reach Above Shoulder C (Constantly) Climb C (Constantly) Crawl N (Not Applicable) Squat or Kneel F (Frequently) Bend F (Frequently) Push / Pull 12 lbs. or less F (Frequently) 13-25 lbs. F (Frequently) 26-40 lbs. F (Frequently) 41-100 lbs. F (Frequently) N (Not Applicable) Activity is not applicable to this occupation. O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day) Other Physical Requirements Vision (Distance, Color) Sense of Sound (Must be able to hear other people talking) Sense of Smell Sense of Taste Benefits: 401(k) 401(k) matching Dental insurance Disability insurance Health insurance Life insurance Paid time off Vision insurance Employee Golf Privileges Discounts on merchandise/apparel in the golf shop Ongoing training and development WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts, toxic or caustic chemicals, extreme cold (non weather) and extreme heat (non weather and weather related)

Job Description While our employees’ skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook: Courage Initiative Dependability Flexibility Integrity Judgment Respect for others position purpose: As second-in-command, the Sous Chef is responsible for assisting in monitoring the procedures of the kitchen, overseeing the day-to-day operations, and managing the kitchen staff to ensure quality of cuisine and health standards. responsibilities/duties/functions/tasks: Assist the Chef de Cuisine and Executive Chef in all aspects of their position Plan and direct all cooking processes and food preparation in the kitchen Execute quality control to ensure all food items leaving the kitchen are of the highest quality and in the correct portions Assist in menu creation Review weekly menus with managerial employees and staff members to discuss details, including presentation, staff assignments, and logistics Oversee and expedite preparation of all food items Monitor equipment maintenance, use and condition Address and remediate any issues with the equipment, and communicate the information effectively to the Executive Chef Work closely with the Executive Chef to create new meals, implement more efficient plans and execute high culinary standards Closely monitor guest dining experiences Maintain general knowledge of culinary trends in order to implement and add into day-to-day menu items Assist in design of weekly schedules Assist with administrative duties, such as financial, food-cost control, inventory, and/or staff issues, as needed Supervise, oversee and assist in managing the kitchen staff in accordance with the Chef de Cuisine and Executive Chef Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food and service business Assist with management and remediation all staff conflicts, including disciplinary action Assist in hiring and termination procedures, including interview and staffing decisions Train, supervise and monitor food sanitation and safety procedures Develop, train, implement and maintain food sanitation practices and safety protocol Create strong, team-oriented relationships with and between staff members Maintain a strong presence in the kitchen and facility Maintain and promote cleanliness standards, quality control, hygiene, health and safety Ensure cleanliness of kitchen areas before, during and after meal periods Execute and oversee opening and closing procedures Ensure proper division of labor within the kitchen stations are followed Requirements qualifications: · Previous culinary and management/supervisory experience · Proven ability to manage and motivate staff members · Ability to lead and train a team effectively · High levels of creativity and innovative qualities to inspire new ideas and recipes · Passion for the culinary industry and fine dining technique · Ability to multi-task effectively under fast-paced working conditions · Ability to maintain neat, professional and clean appearance and practices · Proficiency in Microsoft Office programs, and general computer literacy · Must demonstrate a professionals demeanor and possess interpersonal skills · Specialized organizational, written and verbal communication skills · Flexibility with hourly schedules, including weekend, holiday and evening availabilities preferences: · Personal flair and desire for cuisine experimentation · Associates degree in culinary arts or related field. · Knowledge and understanding of workplace safety procedures special position requirements: · Occasional travel required All work-related expenses paid Benefits We are proud to offer outstanding benefits to all of our employees. Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages. Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits. We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.

Classic Events Banquets and Catering is seeking an experienced Banquet Chef for their Foundry Suites Banquet facility. Classic Events is considered WNY's premier banquet and events companies offering first class service and food for any occasion. Our Banquet Chef ensures that our guest experience is a memorable one by providing quality service in all areas of food production by maintaining organization, cleanliness and sanitation of work areas and equipment and oversee and be part of kitchen production for all banquets and events.

The opportunity Delaware North Sportservice is hiring a part-time Kitchen Supervisor to join our team at Highmark Stadium in Orchard Park, New York. If you are an experienced Cook that enjoys working in fast-paced environment, taking pride in delivering quality service and food to guests, this may be the ticket to your new career! Apply now to join our collaborative team and transport guests to their next culinary experience. Pay $25.00 - $28.00 / hour Information on our comprehensive benefits package can be found at ********************************************** What we offer We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. What will you do? Create weekly dining room menus from personal or established recipes Supervise food prep maintaining quality, presentation, and sanitation standards, while verifying portion sizes, quality standards, department rules, policies and procedures are maintained Ensure all kitchen equipment is working efficiently, supervising team members with cleaning and food production in their areas, and maintaining cleanliness and organization of walk-ins and freezers, as well as supervising proper breakdown, rotation, labeling, dating, and storage of food Actively maintain food cost within parameters set by culinary leadership Perform opening, closing and side work duties as instructed and according to proper guidelines More about you Minimum two years' experience as a Line Cook, Lead Line Cook, or Kitchen Supervisor Ability to effectively communicate with others in a leadership capacity Attentive and detailed oriented with basic math skills to understand, calculate and follow recipe measurements Capacity to work in a fast-paced environment No college degree required Physical requirements Must be able to carry up to 50 lbs Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to move equipment, mops, and brooms Manual dexterity sufficient to chop, mix, blend, whip a variety of foods and liquids Shift details Day shift Event based Who we are Delaware North operates concessions, and premium dining at Highmark Stadium since dating back to 1992. The 71,870-seat venue is home of the NFL's Buffalo Bills. Our culinary team creates locally and regionally inspired fare for the stadium's concession outlets. Premium dining includes suites and clubs offering in-seat service. Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $25.00 - $28.00 / hour

Job Title: Chef Salary: $50,000 to $60,000 per year Seeking Skilled Chef Casual Eatery We're on the hunt for a talented and passionate chef to join our vibrant, casual-themed restaurant. If you love creating comfort food with a twist and have a knack for bringing flavor to life you might be a perfect fit! Requirements: Previous experience as a chef in a similar setting A creative flair for menu development Ability to thrive in a fast-paced environment Responsibilities: Preparing and presenting high quality dishes Collaborating on seasonal menus Ensuring clean;inness and safety standards Contributing to a positive and dynamic team atmosphere What We Offer: Competitive salary Opportunities for growth and innovation A fun, friendly work environment Sound good? Apply French Pub 1250 French Road Depew, New York 14043 ************ *****************

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

Join our dynamic culinary team at the Country Club of Buffalo where we take pride in delivering an exquisite dining experience to our members and guests. As the assistant pastry chef, you will support the pastry chef in crafting exceptional desserts and baked goods that reflect the Club's high standards of quality and creativity. This position offers a fantastic opportunity to showcase your passion for pastry arts in a refined and collaborative environment. ASSISTANT PASTRY CHEF KEY RESPONSIBILITIES: Prepare and bake pastries, cakes and other baked goods while adhering to the Club's high culinary standards. Prepare, mix, portion, scoop, and shape cookie dough for baking ensuring consistent quality, flavor, and uniformity in every batch. Ensure consistency in quality, flavor, and presentation while following established recipes and techniques. Oversee baking schedules to ensure timely production of goods for daily service, banquet, and special events. Maintain a clean, organized, and safe work environment adhering to all food safety and sanitation standards. Manage inventory, monitor ingredient stock levels, and assist with ordering to prevent shortages and waste. Operate and maintain kitchen equipment ensuring proper care and functionality. Assist in developing creative displays and presentations for buffets, events, and member gatherings. ASSISTANT PASTRY CHEF QUALIFICATIONS: Proven experience in pastry and baking, preferably in a high end restaurant, hotel, or club setting. Strong knowledge of pastry techniques, ingredients, and trends. Creativity, attention to detail and a passion for delivering exceptional desserts. Ability to work efficiently under pressure and handle multiple tasks in a fast paced environment. Excellent organizational skills and a collaborated team-oriented attitude. Certification in culinary arts or related field is a plus. Team culture is foundational to the service provided to our memberships, and we expect CCB employees to take great PRIDE in their role at the Club. Country Club of Buffalo team members are; -Polished professionals; -Respectful of the coworkers, members, the Club and its traditions; -Inspired to consistently pursue the betterment of the Club and themselves; -Dedicated to their responsibilities and accountable to their peers; and -Engaged in our community Club History: The Country Club of Buffalo is the premier country club in Western New York. The Club is rich in tradition and heritage, with many legacy families enjoying membership for generations. The Membership has strong respect and admiration for our employees and considers them like family. The Club enjoys a strong history of employment stability; many employees and managers have multiple decades of tenure at the Country Club. The Country Club of Buffalo features a challenging Donald Ross designed golf course, which is consistently ranked and recognized nationally. The Club's amenities include golf, tennis, swimming, trap, skeet, five-stand, and brushwalk sport shooting, six overnight guest rooms, and paddle tennis. The Duane Lyman designed Clubhouse encompasses 55,000 square feet featuring stately living rooms, three dining rooms, and various private party rooms. The Club's revenues are approximately $9 million annually, including $3 million in food and beverage. Requirements ASSISTANT PASTRY CHEF WORK REQUIREMENTS: Ability to work long hours, including early mornings, evenings, weekends and holidays as required by the Club's schedule Prolonged periods of standing and working in a fast-paced kitchen environment Open availability to adapt to the needs of the pastry team and the Club's event Salary Description $17 to $19/hr

While our employees' skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook: Courage Initiative Dependability Flexibility Integrity Judgment Respect for others position purpose: As second-in-command, the Sous Chef is responsible for assisting in monitoring the procedures of the kitchen, overseeing the day-to-day operations, and managing the kitchen staff to ensure quality of cuisine and health standards. responsibilities/duties/functions/tasks: Assist the Chef de Cuisine and Executive Chef in all aspects of their position Plan and direct all cooking processes and food preparation in the kitchen Execute quality control to ensure all food items leaving the kitchen are of the highest quality and in the correct portions Assist in menu creation Review weekly menus with managerial employees and staff members to discuss details, including presentation, staff assignments, and logistics Oversee and expedite preparation of all food items Monitor equipment maintenance, use and condition Address and remediate any issues with the equipment, and communicate the information effectively to the Executive Chef Work closely with the Executive Chef to create new meals, implement more efficient plans and execute high culinary standards Closely monitor guest dining experiences Maintain general knowledge of culinary trends in order to implement and add into day-to-day menu items Assist in design of weekly schedules Assist with administrative duties, such as financial, food-cost control, inventory, and/or staff issues, as needed Supervise, oversee and assist in managing the kitchen staff in accordance with the Chef de Cuisine and Executive Chef Assist in training of staff for job competence and to ensure staff is aware of all policies and procedures included in a food and service business Assist with management and remediation all staff conflicts, including disciplinary action Assist in hiring and termination procedures, including interview and staffing decisions Train, supervise and monitor food sanitation and safety procedures Develop, train, implement and maintain food sanitation practices and safety protocol Create strong, team-oriented relationships with and between staff members Maintain a strong presence in the kitchen and facility Maintain and promote cleanliness standards, quality control, hygiene, health and safety Ensure cleanliness of kitchen areas before, during and after meal periods Execute and oversee opening and closing procedures Ensure proper division of labor within the kitchen stations are followed Requirements qualifications: · Previous culinary and management/supervisory experience · Proven ability to manage and motivate staff members · Ability to lead and train a team effectively · High levels of creativity and innovative qualities to inspire new ideas and recipes · Passion for the culinary industry and fine dining technique · Ability to multi-task effectively under fast-paced working conditions · Ability to maintain neat, professional and clean appearance and practices · Proficiency in Microsoft Office programs, and general computer literacy · Must demonstrate a professionals demeanor and possess interpersonal skills · Specialized organizational, written and verbal communication skills · Flexibility with hourly schedules, including weekend, holiday and evening availabilities preferences: · Personal flair and desire for cuisine experimentation · Associates degree in culinary arts or related field. · Knowledge and understanding of workplace safety procedures special position requirements: · Occasional travel required All work-related expenses paid Benefits We are proud to offer outstanding benefits to all of our employees. Full-time employees, those working 30 hours per week or more on average, are offered competitive medical and dental benefits, as well as generous paid time off packages. Full-time and part-time employees are eligible to participate in our 401K program and supplementary benefits. We are particularly proud to offer all of our employees a highly competitive employee discount at all of our lodging and dining properties.

Eataly is the world's largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme - but all with the same aim... for our guests to: EAT authentic Italian food at our restaurants, cafés and to-go counters SHOP a selection of high-quality Italian, local and homemade products LEARN through our classes and our team's product knowledge If you are interested in joining our team and can be flexible with your job search timeline, we'd be happy to receive your application! We are looking for candidates with mobility and interest in growth, as we continue to open in major cities across North America Job Description The Head Chef directs the culinary team's daily activities in accordance with Eataly's policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. Reports directly the Store Director and functionally to the Area Executive Chef. Oversees the entire Back of House team of the store. Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations Collaborates closely with the Area Executive Chef and the store team to plan and execute seasonal menus in the restaurants Partners interdepartmentally with the store senior leadership team and with corporate to executive initiatives, plan special events and share information Ensures that the Back of House team consistently and meticulously updates virtual menus to manage the difference between theoretical and actual margin Combines financial acumen and attention to operational details, creating an environment that emphasizes the importance of striving for excellence; where the team is proud of our brand, high standards and appearance Observes food production and samples food to ensure compliance with recipes and standards Reviews financial information, such as sales costs and labor, to ensure efficient operations Manages inventory and procurement: estimates needs, places orders, receives and checks deliveries Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves all employee and guest incidents Performs other duties as required or assigned Qualifications 6+ years of chef experience, including 3+ years of management experience Strong understanding of Italian cuisine Excellent communication, leadership, motivational and team-building skills Knowledge of kitchen equipment and procedures, safety and sanitation regulations Advanced computer skills Bachelor's Degree or degree from a post-secondary culinary arts training program highly preferred JOB REQUIREMENTS Availability to work onsite with a flexible schedule including evenings, weekends and holidays Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, standing or walking in a restaurant environment Ability to operate commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks Medical, Dental, Vision Insurance Paid Time Off Paid Parental Leave 401K with match or RRSP Bonus program Free family meal daily Discounts at Eataly Classes on products and Italian cuisine Referral bonus program and more! Eataly is an equal employment opportunity employer. It is the Company's policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly's policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.