Executive chef jobs in Binghamton, NY - 41 jobs

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The Executive Chef oversees daily culinary operations for all food programs throughout the stadium, working closely with the General Manager to ensure consistent quality and execution across all outlets. This role leads kitchen teams for matchdays and non-event days, managing staffing, food preparation, and high-volume service. The Executive Chef is responsible for food safety, food and labor cost control, and menu execution. The role also supports menu development, trains kitchen team members on standards and procedures, and focuses on operational efficiency and delivering a strong guest experience. ESSENTIAL FUNCTIONS * Overseeing all kitchen operations across concessions, premium seating, catering, and special events, ensuring consistent execution and quality. * Maintain the highest standards of food safety, sanitation, and cleanliness, and assist in achieving and sustaining top Health Department ratings. * Enforce all safety, sanitation, and accident prevention programs within the kitchen, including proper food handling, temperature control, and equipment usage. * Menu development, recipe testing, food production planning, and culinary innovation aligned with club branding and guest expectations. * Ensure all standardized recipes, preparation methods, portion controls, and presentation guidelines are consistently followed. * Conduct food tastings and quality checks prior to events and service periods to ensure flavor, presentation, and temperature standards are met. * Control labor and operating expenses through effective scheduling, inventory management, purchasing oversight, and adherence to budget guidelines. * Contribute to the creation and maintenance of menu specifications, including ingredient lists, yields, and pricing support. * Lead and supervise kitchen staff during event and non-event days, ensuring timely production and efficient service flow during high-volume matchday operations. * Conduct pre-shift meetings to communicate daily goals, service expectations, menu changes, and safety reminders. Ensure all food products are prepared, held, and served within required time and temperature standards. * Train, coach, and mentor culinary team members, supporting skill development, performance standards. * Maintain accurate communication with leadership regarding staffing, production levels, quality issues, and operational challenges. * Oversee the proper use, care, and maintenance of all kitchen equipment; promptly report maintenance needs and equipment failures. * Identify, document, and report hazardous conditions or unsafe work practices, taking corrective action when appropriate. * Ensure proper kitchen opening and closing procedures are followed; serve as the final kitchen authority at the end of service and communicate with shift supervisors prior to departure. * Perform additional duties and responsibilities as assigned by the General Manager to support overall stadium operations. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. * The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue. * Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. * Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills. * Customer service oriented with the ability to interact with all levels of management. * Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. * Must be able to work in a team environment. * Proficiency in Microsoft Word and Excel. * High level of attention to detail and organization. * Some physical exertion required. * Supervises all team members by assigning and directing work. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site Scranton/Wilkes-Barre Moosic RailRiders: PNC Field PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Do you strive to create amazing culinary experiences? Sodexo Campus Segment is seeking an Executive Chef 4 to lead all culinary operations at SUNY Oneonta, a mid-size public university serving 6,500 students and nationally recognized for excellence and value, located in Oneonta, NY. As the Executive Chef 4, you will provide strategic and hands-on leadership for all university dining culinary operations. You will drive culinary excellence, ensure high-quality food production, maintain strong client relationships, and support a diverse team across residential dining, retail, catering, and a full-service on-campus bakery. This role is key to upholding Sodexo's mission, values, and commitments while ensuring client satisfaction, operational efficiency, and student-centered service. Our dining program includes: 2 unlimited dining facilities A large retail marketplace featuring grocery, fresh-made sushi, Yella's, and Presto Joe's Pizza 3 coffee/snack shops, including Starbucks, Argo Tea, and Seasons Café A robust catering department A full-service bakery on campus 115 full-time union employees, 30 managers/supervisors/office staff, and 200 student employees during peak operations SUNY Oneonta is located in the picturesque foothills of the Catskills, in a vibrant community halfway between Albany and Binghamton. Incentives RELOCATION ASSISTANCE AVAILABLE! What You'll Do Lead and oversee all culinary operations across resident dining, retail venues, catering, and bakery services. Direct daily food production including menu planning, purchasing, ordering, inventory, food preparation, and post-meal analysis. Ensure departmental compliance with federal, state, and local regulations, as well as Sodexo and client policies (HACCP, safety, quality assurance, and EcoSure standards). Foster a culture of culinary excellence through hands-on training, coaching, and implementation of Culinary Foundations standards. Establish and maintain operating procedures, quality benchmarks, and consistent execution across all units. Maintain and enhance client relationships, ensuring satisfaction and long-term retention. Optimize labor, food cost, production efficiency, and resource utilization. Ensure employees are equipped with proper tools, equipment, and resources to meet operational goals. Lead quality improvement initiatives and communicate changes effectively to staff and leadership. Participate as a senior leader in strategic planning, brand implementation, and dining program innovation. 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 Proven experience as an Executive Chef or Senior Culinary Leader in a high-volume, multi-unit environment-preferably in higher education or large-scale institutional dining. Strong leadership skills with the ability to guide, motivate, and develop diverse culinary and frontline teams. Expertise in large-scale food production, menu development, and recipe standardization. Knowledge of food safety, sanitation, and regulatory compliance standards. Excellent communication and relationship-building skills with clients, stakeholders, and team members. Ability to manage budgets, food and labor costs, inventory, and operational processes. Commitment to culinary innovation, quality, and an exceptional student dining experience. Passion for mentoring staff and elevating the culinary program through training and professional development. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

Role OverviewDo you strive to create amazing culinary experiences? RELOCATION ASSISTANCE AVAILABLE! Sodexo Campus Segment is seeking an Executive Chef 4 to lead all culinary operations at SUNY Oneonta, a mid-size public university serving 6,500 students and nationally recognized for excellence and value, located in Oneonta, NY. As the Executive Chef 4, you will provide strategic and hands-on leadership for all university dining culinary operations. You will drive culinary excellence, ensure high-quality food production, maintain strong client relationships, and support a diverse team across residential dining, retail, catering, and a full-service on-campus bakery. This role is key to upholding Sodexo's mission, values, and commitments while ensuring client satisfaction, operational efficiency, and student-centered service. Our dining program includes:2 unlimited dining facilitiesA large retail marketplace featuring grocery, fresh-made sushi, Yella's, and Presto Joe's Pizza3 coffee/snack shops, including Starbucks, Argo Tea, and Seasons CaféA robust catering departmentA full-service bakery on campus115 full-time union employees, 30 managers/supervisors/office staff, and 200 student employees during peak operations SUNY Oneonta is located in the picturesque foothills of the Catskills, in a vibrant community halfway between Albany and Binghamton. IncentivesRELOCATION ASSISTANCE AVAILABLE!What You'll DoLead and oversee all culinary operations across resident dining, retail venues, catering, and bakery services. Direct daily food production including menu planning, purchasing, ordering, inventory, food preparation, and post-meal analysis. Ensure departmental compliance with federal, state, and local regulations, as well as Sodexo and client policies (HACCP, safety, quality assurance, and EcoSure standards). Foster a culture of culinary excellence through hands-on training, coaching, and implementation of Culinary Foundations standards. Establish and maintain operating procedures, quality benchmarks, and consistent execution across all units. Maintain and enhance client relationships, ensuring satisfaction and long-term retention. Optimize labor, food cost, production efficiency, and resource utilization. Ensure employees are equipped with proper tools, equipment, and resources to meet operational goals. Lead quality improvement initiatives and communicate changes effectively to staff and leadership. Participate as a senior leader in strategic planning, brand implementation, and dining program innovation. 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 BringProven experience as an Executive Chef or Senior Culinary Leader in a high-volume, multi-unit environment-preferably in higher education or large-scale institutional dining. Strong leadership skills with the ability to guide, motivate, and develop diverse culinary and frontline teams. Expertise in large-scale food production, menu development, and recipe standardization. Knowledge of food safety, sanitation, and regulatory compliance standards. Excellent communication and relationship-building skills with clients, stakeholders, and team members. Ability to manage budgets, food and labor costs, inventory, and operational processes. Commitment to culinary innovation, quality, and an exceptional student dining experience. Passion for mentoring staff and elevating the culinary program through training and professional development. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! THE ROLE The Executive Chef oversees daily culinary operations for all food programs throughout the stadium, working closely with the General Manager to ensure consistent quality and execution across all outlets. This role leads kitchen teams for matchdays and non-event days, managing staffing, food preparation, and high-volume service. The Executive Chef is responsible for food safety, food and labor cost control, and menu execution. The role also supports menu development, trains kitchen team members on standards and procedures, and focuses on operational efficiency and delivering a strong guest experience. ESSENTIAL FUNCTIONS Overseeing all kitchen operations across concessions, premium seating, catering, and special events, ensuring consistent execution and quality. Maintain the highest standards of food safety, sanitation, and cleanliness, and assist in achieving and sustaining top Health Department ratings. Enforce all safety, sanitation, and accident prevention programs within the kitchen, including proper food handling, temperature control, and equipment usage. Menu development, recipe testing, food production planning, and culinary innovation aligned with club branding and guest expectations. Ensure all standardized recipes, preparation methods, portion controls, and presentation guidelines are consistently followed. Conduct food tastings and quality checks prior to events and service periods to ensure flavor, presentation, and temperature standards are met. Control labor and operating expenses through effective scheduling, inventory management, purchasing oversight, and adherence to budget guidelines. Contribute to the creation and maintenance of menu specifications, including ingredient lists, yields, and pricing support. Lead and supervise kitchen staff during event and non-event days, ensuring timely production and efficient service flow during high-volume matchday operations. Conduct pre-shift meetings to communicate daily goals, service expectations, menu changes, and safety reminders. Ensure all food products are prepared, held, and served within required time and temperature standards. Train, coach, and mentor culinary team members, supporting skill development, performance standards. Maintain accurate communication with leadership regarding staffing, production levels, quality issues, and operational challenges. Oversee the proper use, care, and maintenance of all kitchen equipment; promptly report maintenance needs and equipment failures. Identify, document, and report hazardous conditions or unsafe work practices, taking corrective action when appropriate. Ensure proper kitchen opening and closing procedures are followed; serve as the final kitchen authority at the end of service and communicate with shift supervisors prior to departure. Perform additional duties and responsibilities as assigned by the General Manager to support overall stadium operations. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue. Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment. Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills. Customer service oriented with the ability to interact with all levels of management. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Must be able to work in a team environment. Proficiency in Microsoft Word and Excel. High level of attention to detail and organization. Some physical exertion required. Supervises all team members by assigning and directing work. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site Scranton/Wilkes-Barre Moosic RailRiders: PNC Field PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description The Chef is a ‘meal creator'. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Supervise kitchen staff in the proper preparation of menu items Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed Give instructions to cooking personnel in fine points of cooking Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions Ensure food safety procedures are executed according to policy and health/sanitation regulations Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Two years of progressive and relevant experience BENEFITS Advancement Opportunities Food Discount

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

Join Our Culinary Team as a Sous Chef! Are you passionate about crafting exceptional dishes and thriving in a fast-paced kitchen environment? THE HEIGHTS RESTAURANT, located in the heart of Ithaca, NY, is looking for a talented and dedicated Sous Chef to join our team. If you have a love for culinary excellence and a desire to grow in your career, this is the opportunity for you! About Us At THE HEIGHTS RESTAURANT, we pride ourselves on delivering an unforgettable dining experience. Known for our commitment to quality, creativity, and outstanding service, we're a locally cherished establishment where every dish tells a story. Our team is driven by a shared passion for food and a dedication to excellence in every detail. What You'll Do As our Sous Chef, you'll play a vital role in ensuring our kitchen runs smoothly and our dishes meet the high standards our guests have come to expect. Your responsibilities will include: - Assisting the Head Chef in managing daily kitchen operations. - Overseeing food preparation to ensure consistency and quality. - Supervising and mentoring kitchen staff to maintain a productive and harmonious work environment. - Ensuring all dishes are prepared in compliance with food safety and sanitation standards. - Contributing to menu planning and recipe development. - Managing inventory and coordinating with suppliers to maintain stock levels. What We're Looking For We're seeking a Sous Chef who brings professionalism, creativity, and teamwork to the table. To succeed in this role, you'll need: - At least 1 year of experience in a professional kitchen environment. - A strong understanding of culinary techniques, food preparation, and kitchen operations. - Leadership skills to guide and inspire your team. - Excellent organizational and time-management abilities to handle a busy kitchen. - A passion for creating memorable dining experiences. Why Join THE HEIGHTS RESTAURANT? While we don't currently offer additional benefits, we do provide a supportive and collaborative work environment where your skills and creativity can shine. At THE HEIGHTS, you'll have the chance to work alongside a team that values innovation and culinary artistry. Our Culture and Values At THE HEIGHTS RESTAURANT, we believe that great food starts with great people. We foster a culture of respect, teamwork, and continuous improvement. Whether it's in the kitchen or the dining room, we are committed to creating a positive and welcoming atmosphere for both our staff and our guests. Ready to Take the Next Step? If you're ready to bring your culinary expertise to THE HEIGHTS RESTAURANT, we'd love to hear from you! Apply today and join a team that's as passionate about food as you are.

We're looking for a driven Sous Chef to uphold the highest standards across every plate. You'll oversee all food production, ensure every finished product meets company specifications, and lead the kitchen team through a smooth, successful close each day. If you're detail-oriented, hands-on, and thrive on consistency and excellence, this is your chance to step up and make an impact. We offer unique benefits like onsite Daycare, Tuition Reimbursement, and discounts at our Hotel, Restaurants, and Spa. We have 3 Medical Plans to choose from. 2 Vision Plans, 2 Dental Plans, Accident, Hospital, and Critical Illness are available, as well. STD, LTD, and Life Insurance policies are our gift to you as a FT Employee. Generous 401k Plan, Paid Time Off, Sick Time, and Holiday Pay are yours to enjoy! ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: • Assist head chef in overall management of the department. • Responsible for the training evaluating and coordination of all food production Associates. • Ensures all specs and food apportionment are met. • Maintains excellent kitchen hygiene conditions at all times. • Assists in the preparation, portioning and garnishment of all foods. • Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Associates. • Provides all Associates with proper training and counseling as needed in accordance with the Company's Policy and Procedures. • Works with head chef in resolving venue conflicts and disputes as needed ensuring high standards of customer service and Associate relations. • Oversees the completion of all post-meal & closing duties by the kitchen associates daily. • Make adjustments to kitchen staffing levels based on daily business conditions. SUPERVISORY RESPONSIBILITIES: Directly supervises cooks on a daily basis. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates, planning, assigning, and directing work, appraising performance, rewarding and disciplining associates, addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE: High School diploma or GED required. Minimum of four years previous experience as a lead line cook in a full-service restaurant or hotel, with progressive supervisory experience. PHYSICAL DEMANDS: The Associate is regularly required to lift and/or move up to fifty pounds, and occasionally lift and/or move up to one hundred pounds. WORK ENVIRONMENT: The noise level in the work environment is usually moderate to loud. Benefits Include: Daycare services for employees only - open 7 Days a Week 7 am until 11 pm at Great Rates (Subsidy may also be available) Generous 401K plan - 100% Vested from the beginning! Medical, Dental, Vision and Life Insurance available for Full-Time Employees Paid Time Off, Sick Time and Holiday Pay Tuition Reimbursement *for eligible employees* Discounts available for Hotel, Restaurants, Spa Services, and more

A family of three in Union Square is seeking a highly experienced part-time chef to start ASAP. The role is 2-3 times per week, for dinners only. The family likes to eat dinner at around 5:30pm or 6pm. Foods they enjoy are Japanese (teriyaki), Latin American, steak, and pasta. Responsibilities Candidates will work from the client's home and come in 3 days per week to prepare dinners. The family will purchase their own groceries and will work with the chef to get the ingredients they need Requirements US passport, Green Card, or EAC 5 -8 years' verifiable experience working in a similar role Salary and Benefits $75-80/hr

A family of three in Union Square is seeking a highly experienced part-time chef to start ASAP. The role is 2-3 times per week, for dinners only. The family likes to eat dinner at around 5:30pm or 6pm. Foods they enjoy are Japanese (teriyaki), Latin American, steak, and pasta. Responsibilities Candidates will work from the client's home and come in 3 days per week to prepare dinners. The family will purchase their own groceries and will work with the chef to get the ingredients they need Requirements US passport, Green Card, or EAC 5 -8 years' verifiable experience working in a similar role Salary and Benefits $75-80/hr

Job Description We are hiring immediately for full time CHEF positions. Note: online applications accepted only. Schedule: Full time schedule. Days and hours may vary. More details upon interview. Requirement: Experience in catering, creating menus, culinary, and culinary display required. Pay Range: $18.00 per hour to $22.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1473462. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Sous Chef Location: New Berlin, NY Schedule: Full-time Salary: $50,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Sous Chef reports to the Executive Chef/Chef Manager. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food. Essential Functions and Key Tasks: May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures. Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation. Support culinary team with all aspects of food production, execution and presentation. May assist with oversight of all aspects of catering operations. Assist in maintaining vendor relationships. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Demonstrate new cooking techniques or equipment to staff. Communicate with supervisor regarding equipment purchases or repairs. Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Compile and record production or operational data on specified forms. Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines. May assist in budgetary process. May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs. Assist with inventory. Assist with review process for culinary staff. Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. Supervisory Responsibility: This position supervises, in conjunction with his/her direct supervisor, employees of the unit. Work Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role may use standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience High school diploma or equivalent 1 - 3 years' experience in similar role Preferred Education and Experience Culinary school certificate or degree Microsoft Office Suite Required Eligibility Qualifications ServSafe Certification Choke Safety Certification Allergen Awareness Certification (MA)

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Days and hours may vary. Must be able to work some weekends. More details upon interview. Requirement: Management of kitchen staff and culinary experience required. Perks: Willing to train! Pay range: $17.00 per hour to $20.00 per hour *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation's Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo's Campus Segment is seeking an Catering Executive Chef 3 at Binghamton University in Binghamton, NY. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development. Incentives RELOCATION ASSISTANCE AVAILABLE! What You'll Do Be responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting; Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented; Have a working knowledge of automated food inventory, ordering, production, and management systems; Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; What We 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 High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Innovative and creative Catering background; Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Posses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HAACP training skills 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

The Chef is a ‘meal creator'. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications. Please note: If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates. If advanced to the next stage of the hiring process, you may be asked to fill out a longer application. COMPENSATION Depends upon Skills and Experience RESPONSIBILITIES Supervise kitchen staff in the proper preparation of menu items Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed Give instructions to cooking personnel in fine points of cooking Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions Ensure food safety procedures are executed according to policy and health/sanitation regulations Monitor inventory levels through ordering to ensure product availability Manage and maintain safe working condition Perform administrative tasks as needed Anticipate and identify problems and initiate appropriate corrective actions Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards QUALIFICATIONS Fluent English-speaking and writing skills Management/Supervisory/Mentor experience required Able to lift 50 pounds to waist level Neat, clean, and professional appearance Helpful attitude and friendly demeanor Proven Meal-Creation skills Two years of progressive and relevant experience BENEFITS Advancement Opportunities Food Discount

As the world's leading venue management company and producer of live event experiences, Legends Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Legends Global has an excellent and immediate opening for an Executive Chef for LEGENDS GLOBAL at the Ithaca Downtown Conference Center. The Sous Chef manages purchasing, receiving, and producing all food items in the facility. Overseeing the stewarding department and training of all kitchen and stewarding personnel Essential Duties and Responsibilities * Ordering, receiving, and preparing food items. * Maintaining food costs and budget goals. * Produce required product according to Banquet Event Orders for each event. * Maintains an active role in local hospitality community and professional associations. * Attend in-house event-related meetings and relays immediate changes with other departments. * Other duties as assigned. * Maintaining all kitchen equipment cleanliness and annual maintenance. * Training of all kitchen and stewarding staff to include "Serv-safe" and any health department regulations. * Maintain a Health Department score of 90 or higher. * Inventory controls. * Responsible for Kitchen in absence of Executive Chef. * Assists with monthly inventory. * Ensure all temperature logs are accurate and up to date. * Maintains an active role in local hospitality community and professional associations. * Inspects and tastes all prepared foods to maintain quality standards. * Developing work plans including scheduling and ordering and assigns appropriate duties to subordinates. * Assist with buffet layouts/design, station prep lists and daily needs. Supervisory Responsibilities * Supervises all kitchen and stewarding staff. Education and/or Experience * At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities * Advanced oral and written communication skills. * Strong orientation to customer service and ability to work with other staff members in the facility. * Results oriented individual with the ability to meet required budgetary goals. * Excellent organizational, planning, communication, and inter-personal skills. * Ability to undertake and complete multiple tasks. * Computer skills to include Microsoft Word, PowerPoint and Excel programs. * Must adhere to local and state Health Department codes. * Ability to be creative with food presentations and maintain a quality product. * Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Certificates, Licenses, Registrations * Serv-Safe certified. Physical Demands * The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires minimal stooping and lifting. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $28.85 - $29.81

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

As the world's leading venue management company and producer of live event experiences, Legends Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Legends Global has an excellent and immediate opening for an Executive Chef for LEGENDS GLOBAL at the Ithaca Downtown Conference Center. The Sous Chef manages purchasing, receiving, and producing all food items in the facility. Overseeing the stewarding department and training of all kitchen and stewarding personnel Essential Duties and Responsibilities • Ordering, receiving, and preparing food items. • Maintaining food costs and budget goals. • Produce required product according to Banquet Event Orders for each event. • Maintains an active role in local hospitality community and professional associations. • Attend in-house event-related meetings and relays immediate changes with other departments. • Other duties as assigned. • Maintaining all kitchen equipment cleanliness and annual maintenance. • Training of all kitchen and stewarding staff to include “Serv-safe” and any health department regulations. • Maintain a Health Department score of 90 or higher. • Inventory controls. • Responsible for Kitchen in absence of Executive Chef. • Assists with monthly inventory. • Ensure all temperature logs are accurate and up to date. • Maintains an active role in local hospitality community and professional associations. • Inspects and tastes all prepared foods to maintain quality standards. • Developing work plans including scheduling and ordering and assigns appropriate duties to subordinates. • Assist with buffet layouts/design, station prep lists and daily needs. Supervisory Responsibilities • Supervises all kitchen and stewarding staff. Education and/or Experience • At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities • Advanced oral and written communication skills. • Strong orientation to customer service and ability to work with other staff members in the facility. • Results oriented individual with the ability to meet required budgetary goals. • Excellent organizational, planning, communication, and inter-personal skills. • Ability to undertake and complete multiple tasks. • Computer skills to include Microsoft Word, PowerPoint and Excel programs. • Must adhere to local and state Health Department codes. • Ability to be creative with food presentations and maintain a quality product. • Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Certificates, Licenses, Registrations • Serv-Safe certified. Physical Demands • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • This position requires minimal stooping and lifting. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $28.85 - $29.81