Executive chef jobs in Camden, NJ

Join the #1 Senior Living company to work for in our area! Wesley Enhanced Living is looking to add to the Team! We are ranked by our employees as the top PA-based aging services company on the Fortune Best Workplaces in Aging Services list. We are certified as a Great Place to Work year after year. And there's a good reason for that. Our employees love where they work because of our supportive culture and a workplace that makes you feel welcome and valued. There's a strong family bond between our staff and residents like none other. Our employees are proud to work here, make a compelling difference in the lives of our residents, and often say: ‘It's not just a job'. Job Summary: The Lead Cook is responsible to manage the cooking staff and operations of the kitchen. It is also the responsibility of the Lead Cook to manage the production of food while staying within the operating budget. Essential Responsibilities: Helps to organize, plan, cook and serve the daily meal as well as catered and special events Keeps food storage areas neat and in order Ensures proper food handling and storage according to established policies/procedures Prepares food according to established recipes Complies with and enforces all sanitation polices/procedures Related Experience: Proven culinary skills; 3-5 years' experience and/or formal training preferred Education or Degree Requirement: High School Graduate or Equivalent. Formal culinary training desired Licenses, Certification, Registrations: ServSafe Certification Our benefits and workplace flexibility are top-notch and include: Competitive Pay Professional Development and Advancement opportunities Health, Dental, & Life Insurance 401(k) plans with generous match Tuition Reimbursement Daily Pay We welcome your application and invite you to visit: *********** to learn more about our organization. An Equal Opportunity Employer | A Mandatory Influenza Vaccine Employer A Drug-Free Workplace.

Sous Chef Salary: $55K-$65K Growing Hospitality Services provider seeks a hands-on Sous Chef to join their team. Responsibilities: Quality Control each order for adherence to Corporate and Government guidelines. Maintain consistency in food quality standards. Rotate all products. Label and date all food in kitchen. Use preventative maintenance with all kitchen equipment. Must have experience with large scalable productions. Train all kitchen staff on potential hazards and general safety and SOPs. Guest Service - Exhibiting a keen understanding and demonstration of hospitality principles. All other duties as assigned by the General Manager Responsible for food preparation and expediting. Support menu creation & implementation Responsible for managing inventory & ordering products. Maintain consistency in food quality standards. Rotate all products. Label and date all food in kitchen. Use preventative maintenance with all kitchen equipment. Quality Control & audit each order for adherence to Corporate and Government guidelines. Carry company provided phone/ radio when on duty and out of the office communication with your local operation and the company call center as needed. All other duties as assigned by the GM. Qualifications: Four-year culinary degree preferred or equivalent working experience. Current food Safe handling certificate 4+ years' experience in a hands-on kitchen environment, preferably in a high volume/ large scale production or catering establishment. Must be available/flexible to work evening hours. Have satisfactory driving record & valid drivers' license. All candidates must pass a background check & drug screen prior to onboarding Benefits: Medical/Dental/Vision coverage plans with employer contribution PTO including vacation & sick days 401K with company matching contribution

AT LOUIE LOUIE A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. Delicious food and delightful décor! Come see why “Eater” named Louie Louie one of the most beautiful restaurants in America! Louie Louie is a French-inspired American bistro in the heart of University City in Philadelphia. Colorful combinations of art nouveau mixed with a seventies vibe combine modern décor with the timelessness of a grand European cafe. The menu is inspired by French classical combination of flavors using seasonal ingredients in a modern presentation complemented with colorful specialty cocktails, craft beer and matching wine list. The Salon offers custom lux seating, perfect for gathering with friends for cocktails and snacks. Outdoor seating reminiscent of a French cafe is the ideal spot for dining and people watching. For more info on Louie Louie, check out our website: ********************************* A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

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

SodexoMagic is seeking an Executive Chef who will support the exclusive American Airlines Flagship Lounge at Philadelphia International Airport (PHL). Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. Incentives Paid Airport Parking What You'll Do * develop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals; * create customized and distinct culinary experiences through comprehensive knowledge of global cuisines; * formulate, write, and collaborate on all client partner seasonal menus, signature and curated items; * utilize agreed Sodexo food management and transformation platforms; * provide coaching, mentoring and balanced feedback to all culinary team members; * support pre-openings, openings, re-starts and new seasonal menu launches; 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 * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * high-volume food production background within catering, hotels or upscale a la carte restaurants; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * culinary systems knowledge and expertise; * culinary management experience within hotels or upscale/fine-dining restaurants; * strong coaching and employee development 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.

Job DescriptionCandidates must be legally authorized to work in the United States.Job Title: Executive Restaurant ChefLocation: PhiladelphiaEmployment Type: Full TimeStart Date: ASAP A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star. This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role. The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team. Key Responsibilities Lead all culinary operations for a flagship restaurant with Michelin ambitions Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes Maintain Michelin-level precision in technique, consistency, and presentation Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality Create and enforce culinary SOPs, recipe standards, and quality control systems Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements Ensure strict compliance with food safety, sanitation, and hygiene standards Train and develop sous chefs and junior chefs to support long-term talent growth Manage food cost targets, ordering, and supplier relationships Maintain strong communication between BOH and FOH leadership teams Represent the culinary identity of the restaurant with creativity, discipline, and passion Qualifications & Experience Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred) Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role Expertise in modern, refined cuisine and advanced cooking techniques Proven leadership experience in high-volume, fast-paced environments Strong interpersonal, coaching, and team-building skills Ability to remain composed under pressure and deliver consistent excellence Strong organizational abilities and attention to detail Business and financial acumen including food cost management and vendor negotiations Must be legally authorized to work in the United States Ideal Candidate Profile Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star Hands-on leader who thrives in both fine dining and high-volume service settings Confident communicator with strong emotional intelligence and team leadership skills Creative, disciplined, and committed to continuous growth and innovation Ready for a transformative next step in their culinary career

Executive Sous Chef Salary: 72k-92.5k Who is Bottleneck Management? Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, we've been about genuine people and genuine hospitality. We've grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts. Core Values Understand the wants and needs of others Support others through words and actions Empower each team member to excel Enjoy each other, our guests, and our time at work We believe it's our people that make us strong, so we're committed to finding driven, hospitable, upbeat, and intelligent teammates. Whether it's in our home office or our restaurants, we put hospitality first, like excellent hosts at a party. We offer a fun and supportive working environment, comprehensive benefits, 401k, a generous PTO plan, EAP access, and restaurant dining discounts. Position Summary The Executive Sous Chef is second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction. Primary Responsibilities and Duties Essential Functions: Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Qualifications & Skills: 3+ years of experience as a Sous Chef Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Bachelors degree in Culinary Science, related certificate would be a plus Supervisory Responsibilities: Leadership and relationship building responsibilities for HOH staff Reports to: Executive Chef Department: HOH Operations Hours of Work: Ability to work a variable schedule, including weekends. Work Environment/ Physical Demand: Must be able to stand for full shift Must be able to lift at least 50 pounds Must have good hearing for accurate communication with guests. Must be able to use hands and fingers to handle and feel objects, tools controls and type Must be able to work in areas of loud noise. Required to frequently reach, bend, stoop, and carry Must be able to work in both warm and cool environments; indoors and outdoors Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood, and shellfish Extended periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position. Dining facilities are both outside and inside. Lighting is maintained at a low level. The physical demands described here are representative of those that must be met by an associate 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 is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned. Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. An equal opportunity employer. We are an E-Verify Employer in Florida.

Executive Chef - Sheraton Valley Forge King of Prussia, PA | Wurzak Hotel Group Redefine Culinary Excellence. Shape the Future of Hospitality. The Sheraton Valley Forge is in the midst of an extraordinary transformation-a complete renovation that will feature a reimagined restaurant and bar, all-new meeting and event spaces, a state-of-the-art fitness center, a stunningly redesigned lobby, and a brand-new club lounge. With this rebirth comes an incredible opportunity for a visionary Executive Chef to leave their mark on the culinary landscape of one of the region's most dynamic hotels. This isn't just another kitchen leadership role. This is your chance to: Elevate banquet and catering experiences in over 25,000 sq. ft. of newly refreshed meeting and event space. Build, mentor, and energize a talented culinary team to deliver creativity, consistency, and excellence at every turn. Collaborate across departments to create unforgettable guest experiences that reflect the energy and innovation of the Sheraton brand and Wurzak Hotel Group. We're looking for a bold culinary leader with: 5+ years of experience as an Executive Chef in a high-volume, full-service hotel or upscale restaurant. A passion for food innovation, presentation, and delivering memorable dining experiences. Proven expertise in menu development, banquets/events, and cost management. Strong leadership skills to inspire and grow a high-performing team. The ability to thrive in a fast-paced, evolving environment-and the creativity to embrace change as opportunity. What We Offer: Competitive Salary + Performance Incentives Comprehensive Health Benefits (Medical, Dental, Vision) Robust supplemental benefits (Life, AD&D, Legal, Pet Insurance & more) Generous Paid Time Off 401k Retirement Plan with Employer Match Wellness Programs for physical, mental & financial health Hotel & Travel Discounts across Marriott's global portfolio Ongoing Education & Professional Development Opportunities About Wurzak Hotel Group (WHG): WHG is a Philadelphia-based owner, developer, and operator of premium branded hotels, known for our entrepreneurial spirit and dedication to innovation, operational excellence, and guest satisfaction. With over 30 years of proven success, we continue to push boundaries and create spaces where people want to stay, dine, and gather. If you're ready to bring passion, creativity, and leadership to a hotel on the rise, we invite you to join us in shaping the future of the Sheraton Valley Forge. Apply now and make your mark!

Join our team as an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. What we offer A culture rooted in diversity, equity, inclusion, and belonging Comprehensive medical, dental, and vision coverage, plus wellness reimbursements, health coaching, and telemedicine PTO and paid volunteer hours (per state regulations) 401(k) with 3% company match for team members 18+ On-site medical centers and health/well-being resources for team members and families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we continue to expand Compensation: Commensurate with experience starting at $75000.00 per year. How you will make an impact Oversee all aspects of food production, ensuring efficiency, quality, and consistency from purchasing and receiving to storage, preparation, and plate presentation-all within established budget guidelines Supervise and support all food production staff (and utility staff, where applicable), ensuring adherence to performance standards and kitchen operations Implement and maintain core menus, recipe management systems, and back-of-house (BOH) computer systems Ensure all kitchen equipment and areas meet sanitation standards, including responsibility for monthly internal sanitation audits Maintain compliance with all federal and state food safety regulations (e.g., Health Department, HACCP) Ensure consistently high standards for food quality and visual presentation Build strong relationships with residents through regular dining room visits and engagement meetings What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Ann's Choice is a beautiful 103-acre continuing care retirement community in Bucks County, Pennsylvania. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Ann's Choice helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Job Description Lead Chef - Coastal Polished Casual Salary: $70,000-$75,000 + Bonus About the Opportunity: This is a hands-on Lead Chef position for a growing coastal-inspired restaurant group that has locations on both coasts, NYC, Philadelphia, and is expanding to DC. This role is with our newer brand in the greater Philadelphia suburbs - a ground-floor opportunity for a culinary leader ready to grow with us. Responsibilities: Lead daily kitchen operations from the line with a hands-on approach Oversee and develop a team of line cooks and sous chef Execute our coastal menu with consistency and exceptional quality Manage kitchen operations including food cost, labor, and inventory Create a positive training environment focused on proper techniques and skill development Partner on menu development and daily/weekly specials Qualifications: 3-5+ years high-volume kitchen experience 1-2+ years kitchen leadership experience Strong background in polished casual or upscale casual dining Passion for coastal cuisine and fresh, quality ingredients Proven ability to train, mentor and inspire culinary teams Current food handler's card and required certifications High-energy leadership style with focus on team development What We Offer: Base Salary: $70,000-$75,000 Achievable performance bonus Clear path for advancement within our multi-unit restaurant group Company that believes in growing people first to grow the brand Fun, supportive culture with room to make your mark

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

Platinum Dining Group is a full-service hospitality group based in northern Delaware & Chester County, Pennsylvania. Seven restaurants, an “any event” catering company, and a fine-goods retail market all reside under the PDG umbrella. We are a company that believes in the fundamental truth that no task is too great and no detail too small. We strive, one guest at a time, to offer a complete and rewarding hospitality experience. Platinum Dining Group is offering a rare opportunity! We are in search of an Executive Chef for one of our Italian concepts! We are offering an exceptional starting salary for exceptional culinary skills and experience! Lots of perks come with this position such as medical and dental benefits, 401K with Company Match, Bonus, PTO, Family Meals, PDG Dining Discount Ambassador Card, and a great working environment with awesome kitchens! All career-minded passionate and talented kitchen professionals with experience in full service, upscale, high-volume cuisine are encouraged to apply. Our Executive Chefs: A Platinum Dining Group executive chef is responsible for all back of the house operations. In addition to a solid grasp of current food trends, regional and seasonal cuisine - he/she is highly skilled in restaurant-specific cuisine and necessary specialized cooking processes. Administrative tasks include menu development, costing, implementation and execution as approved by the director of operations/owner. Staffing tasks include hiring, training, scheduling, motivating and coaching to name a few. A few of our Executive Chefs responsibilities: · Ensure that the kitchen is running smoothly with prep and production being completed in a timely manner and all dishes are prepared correctly. These standards must be upheld regardless of business volume. · Research, develop, and implement menu items as approved by director of operations/owner · Kitchen succession planning including mentoring and developing sous chefs into potential executive chefs · Maintain cost of goods as approved by director of operations/owner · Hire and train sous chefs, line cooks, prep cooks and dish staff · Enforces company standards, policies, and procedures, including sanitation, safety & dress code · Actively seek out ways to increase productivity and profitability · Ensure that the kitchen, and its equipment, is well maintained, clean and organized · Foster a climate of professionalism, cooperation and respect between teammates · Maintains a clean and safe physical environment through timely repair and upkeep What You'll Do: As a Platinum Dining Group Executive Chef, you will: Lead all back-of-house operations with confidence, precision, and pride Develop, cost, and execute menus in collaboration with ownership and operations leadership Source and highlight seasonal, regional, and trend-driven ingredients and techniques Recruit, train, schedule, and mentor culinary staff to maintain a high-performing kitchen team Ensure an exceptional and consistent guest experience through flawless culinary execution Benefits for full-time management positions: PDG offers highly competitive salaries, 401K with company match, healthcare, dental & vision benefits, life & disability insurances, PTO (paid time off), Bonus & a PDG Ambassador Dining Card. All these benefits within a positive and fun work environment in our award-winning restaurants. Join a Team That Sets the Standard. If you're ready to bring your expertise and ambition to a top-tier culinary environment, we invite you to apply and learn more. Apply now! Check us out on Instagram, Facebook, Linked In or visit one of our restaurants for a taste! Eclipse Bistro, RedFire Grill & Steakhouse, Capers & Lemons, Taverna - Main Street, Taverna - Wilmington, El Camino Mexican Kitchen, & Hearth Kitchen.

Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a great opportunity for a talented, creative, and energetic culinary professional to bring their dedication and excitement to two unique spaces in Philadelphia, as well as develop new opportunities. You will have opportunity to lead daily a la carte service as well as coordinate catering for large events. The World Cafe Live footprint includes both The Lounge (a restaurant and bar that accommodates 140 seated or 220 standing), and The Music Hall that comfortably seats 300 and expands to accommodate 650 standing. Reporting directly to the Executive Chef, the Executive Sous Chefs will support all aspects of both a la carte and event catering execution. World Cafe Live is a nonprofit organization founded on the principles of welcoming. Our mission is to open doors to shared music and culinary experiences that create connections, inspire learning and celebrate who we all are. We are a place for music. We are a place for learning. We are a place for community. Since opening in 2004, we have been a vibrant hub for independent live music in Philadelphia. We invite over 150,000 people through our doors every year, supporting emerging and established artists, creating educational programs, and welcoming audiences of all ages and abilities. In addition to presenting over 500 shows each year, World Cafe Live offers great food and beverages daily and caters over two hundred special events annually. Shifting from recovery to resilience, we are now enthusiastically entering our third year since re-opening with a focus on civic engagement, accessibility, and what it means to define a positive WCL experience for all employees, artists, and guests. As an equal-opportunity employer, we strive to create a space where you can bring your authentic whole self to work. We look forward to you joining our team. Executive Sous Chef The Executive Sous Chef position at World Cafe Live offers a a positive team work environment with opportunity for individualism and creativity. The core of the job is working closely with the Executive Chef and leading a small dedicated team to accomplish the food service needs of the week. A typical week is Tues-Sat evenings (10pm) with flexibility based on the event schedule. Core Responsibilities: enforce and maintain all standards and procedures as issued by the Executive Chef in relation to all kitchen activity and equipment ability to read Event Orders and order and prepare and execute catered events learn the a la carte menu and develop skill set for all prep and roles of each station maintain ServSafe certification and enforce and maintain all Office of Food Protection Health and Safety standards preform all duties of expo or lead line cook as needed to execute service checkout line cooks and close down kitchen at conclusion of service or event participate in feature menu item creation and execution complete all orders after detailed walkthrough of current inventory and ensuring that all product needed is in house in correct quantities attend weekly events meetings and any other required meetings as assigned assisting leadership in maintaining budgetary labor and food cost goals The successful candidate will possess the following attributes: Positive attitude, especially in challenging or high pressure situations Team oriented mindset, with the ability to work autonomously Minimum of three years of experience as a Sous Chef Minimum of three years of experience in catering Reliable transportation to venue location Ability to multi-task in a high-paced atmosphere Proven ability to be responsive in a timely manner via phone and email Availability to work flexible hours primarily including nights and weekends Ability to stand for long periods of time and lift up to 50lbs of weight Compensation: This is a full-time position for approx. 40-50 hours a week with an annual salary range of ($58,000-$62,000) commensurate with experience. Additional benefits include: PTO plan, 401k options, travel and cell phone reimbursement credits, and healthcare packages.

Overnight chef role preparing gourmet meals for private jets. $25-$30/hr + benefits. Monday-Friday nights - no restaurant chaos. Full-Time | Mon-Fri | 8 PM-4 AM Earn $25-$30/hr (avg ~$1,000/week) preparing gourmet meals for private jet clients in a clean, organized, scratch-cooking environment. Enjoy a stable Monday-Friday night shift, full benefits, and a respectful, team-oriented kitchen culture. About the Role A premium aviation catering kitchen is hiring a full-time Aviation Chef to prepare high-end meals for private aviation. This role is ideal for a Catering Chef, Overnight Chef, Night Shift Chef, Culinary Chef, or Executive Sous Chef looking for: predictable hours, no restaurant chaos, and high-end food production work. You'll work in a structured production kitchen where precision, consistency, and professional communication matter. Why You'll Love This Job $25-$30/hr (based on experience) Weekly average ~$1,000 Monday-Friday schedule (8 PM-4 AM) Medical insurance Profit sharing PTO + paid sick days Free parking Supportive, respectful team culture High-end culinary work without last-minute menu swings About Us We are Sparrow, the aviation catering division of the Jeffrey A. Miller Hospitality Group, producing gourmet, scratch-made meals for luxury private jets in a clean, efficient, and professional production kitchen. What You'll Do Prepare and package gourmet meals for private aviation clients Follow standardized recipes + custom client requests Maintain consistency, portion accuracy, and labeling Assist with ordering, receiving, and inventory Maintain a clean, safe, organized production workspace What You Bring 3+ years professional culinary experience (aviation or catering experience helpful) Strong knife skills + scratch cooking background Organized, fast, calm under pressure Food safety knowledge (ServSafe preferred) Valid driver's license + reliable transportation Ability to lift 50 lbs and stand for long periods Schedule Full-Time Monday-Friday | 8 PM-4 AM Occasional weekend/holiday support as needed Apply Today Please submit: Your resume 2 professional references (supervisor emails required) Must have: Reliable transportation Valid driver's license U.S. work eligibility

We are looking for a Chef de cuisine to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. Responsibilities Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Cook food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise Cooks and assist as needed Slightly modify recipes to meet customers' needs and requests (e.g. reduce salt, remove dairy) Monitor food stock and place orders Check freshness of food and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Skills Proven work experience as a Chef or Cook Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques Leadership skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Culinary school diploma preferred Job Type: Full-time Pay: From $60,000 per year Benefits: 401(k) matching Dental insurance Disability insurance Employee discount Food provided Health insurance Life insurance Paid time off Vision insurance Physical setting: Fine-Casual dining restaurant Schedule: Weekend required Supplemental pay types: Bonus pay Ability to commute/relocate: Wilmington, DE 19806: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary experience: 5 years (Preferred) Cooking: 5 years (Preferred) Work Location: In person

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

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Monday-Friday Schedule, no nights or weekends! Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques Focuses on culinary excellence, innovation and the experience for the food program in order to support operational excellence Assist with creating standard and customized catering menus Coach associates by creating shared understanding about what to be achieve and how it is to be achieved Create Executive level menu offerings for catered events Help to manage the culinary team execute events ranging from 10-2,000 guests At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Knowledge of food safety, sanitation, food products, and food service equipment 3-5 years of executive-level culinary management or catering experience required Minimum 2-3 years culinary management experience in a multi-unit setting required ServSafe Certified Passion for food trends, flavors, innovation and recipe development EducationAbout Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

$5,000 Sign-On Bonus! Join our team as an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. What we offer PTO & paid volunteer hours (per state law) 401(k) with 3% company match for team members 18+ Onsite medical centers & health visits for team members 18+ Free access to Well-Being Centers & wellness resources for you and your family Education assistance, certification reimbursement & 6,000+ online courses Career growth as we expand into new and existing communities Compensation: Commensurate with experience starting at $75,000.00 per year. How you will make an impact Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation, sanitation of the production areas, and direct supervision of all food production staff within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Maris Grove is a beautiful 87-acre continuing care retirement community in Glen Mills, Pennsylvania. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Maris Grove helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Job Description Sous Chef Salary: $55K-$65K Growing Hospitality Services provider seeks a hands-on Sous Chef to join their team. Responsibilities: · Quality Control each order for adherence to Corporate and Government guidelines. · Maintain consistency in food quality standards. · Rotate all products. Label and date all food in kitchen. · Use preventative maintenance with all kitchen equipment. · Must have experience with large scalable productions. · Train all kitchen staff on potential hazards and general safety and SOPs. · Guest Service - Exhibiting a keen understanding and demonstration of hospitality principles. · All other duties as assigned by the General Manager · Responsible for food preparation and expediting. · Support menu creation & implementation · Responsible for managing inventory & ordering products. · Maintain consistency in food quality standards. · Rotate all products. Label and date all food in kitchen. · Use preventative maintenance with all kitchen equipment. · Quality Control & audit each order for adherence to Corporate and Government guidelines. · Carry company provided phone/ radio when on duty and out of the office communication with your local operation and the company call center as needed. · All other duties as assigned by the GM. Qualifications: · Four-year culinary degree preferred or equivalent working experience. · Current food Safe handling certificate · 4+ years' experience in a hands-on kitchen environment, preferably in a high volume/ large scale production or catering establishment. · Must be available/flexible to work evening hours. · Have satisfactory driving record & valid drivers' license. · All candidates must pass a background check & drug screen prior to onboarding Benefits: · Medical/Dental/Vision coverage plans with employer contribution · PTO including vacation & sick days · 401K with company matching contribution