Executive chef jobs in Camillus, NY

Job DescriptionAre you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality. Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team!Compensation: $52,000 - $65,000 yearly Responsibilities: Combine diverse ingredients in a unique way to create new and distinctive menu items and specials Coordinate all kitchen food preparation, including processes, portioning, garnishing, and ensure that all meals and dishes are presented elegantly Set and monitor performance criteria for team members, as well as provide advice and direction to support and maintain an efficient kitchen Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support Qualifications: Possess a high school diploma or equivalent GED certification Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage Excellent communication and interpersonal skills for interacting with guests and other team members This role requires 7-8 years of culinary experience Outstanding management abilities, as well as experience leading, inspiring, and building a team About Company The Brae Loch Inn is a Cazenovia institution, serving guests since 1946. The restaurant had been family-owned for all 79 years and continues to honor its Scottish roots.

Culinary & Menu: Develop menus, design new recipes, set presentation standards, and ensure consistent food quality. Staff Management: Recruit, train, schedule, and lead all kitchen personnel (cooks, sous chefs, etc.). Operations: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, and implement kitchen policies. Financials: Assist with budgeting, monitor menu profitability, and manage expenses. Hygiene & Safety:Enforce strict food safety regulations and health code standards. Leadership: Conduct pre-shift meetings, resolve customer complaints, and maintain high staff morale. WORK ENVIRONMENT: Long hours, including nights, weekends, and holidays. Physically demanding, involving standing in hot, busy conditions. DUTIES AND RESPONSIBILITIES: Directs and supervises all dietary functions and personnel Instructs personnel and assigned duties Evaluates work performance Maintains established policies of the institution Assist dietician in establishing and receiving dietary policies and procedures and job description Maintaining good employee relations Interviews salesman and purchases food and supplies as required according to menus Checks incoming food and supplies and directs storage thereof Records department cost, maintains inventory system and regularly checks storage areas for stock level of staple items Plans meals accordingly, using standard recipes for food preparation Sees that food is obtained and ready for meal preparation by cooks and bakers and that supplies are ready for service Plans use of left-over foods Periodically talks with residents to evaluate food service quality, quantity, temperature and appearance of meals Analyzes evaluations and uses them to make decisions in dietary procedures to promote better food service Assists in plans for preparation of special meals for parties, banquets, etc. May conduct or participate in in-service meetings and attend Department Head meetings Directs and assists with departmental cleaning not performed by Housekeeping personnel Must be available to work more than eight (8) hours per day or more than forty (40) hours per week Other related duties that may become necessary or as directed by the supervisor, department head and/or Experience:Significant years of culinary experience, often 2+ years, with proven management roles. Education:Culinary degree or equivalent professional training. Skills:Exceptional leadership, communication, organization, time management, creativity, and financial skills. Attributes:Ability to work under pressure, passion for food, and strong attention to detail.

We are seeking a talented and experienced Chef Manager to lead our culinary team and oversee all aspects of food production and service. The ideal candidate will have a strong background in fine dining, catering, and restaurant management, with a passion for creating exceptional dining experiences. As the Chef Manager, you will be responsible for menu planning, food preparation, and ensuring that all food safety standards are met while managing kitchen operations efficiently. Responsibilities Oversee daily kitchen operations, ensuring high standards of food quality and presentation. Plan and develop menus that cater to various dietary needs and preferences. Manage inventory control, including ordering supplies and maintaining stock levels. Supervise kitchen staff, providing training and support to enhance their culinary skills. Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment. Coordinate banquet services and special events, ensuring seamless execution of catering orders. Monitor food production processes to maintain consistency in taste and presentation. Requirements Proven experience in culinary management, preferably Skilled Nursing Environment and catering environments. Strong leadership skills with the ability to manage a diverse team effectively. Experience in menu planning, food production, and kitchen management. Knowledge of food safety regulations and best practices in food handling. Excellent organizational skills with a focus on inventory management and control. Ability to work in a fast-paced environment while maintaining attention to detail. Strong communication skills to interact effectively with staff and guests. Previous experience in Kosher meal planning and banquet service or dietary department is a plus. Job Type: Full-time, HOURS: Monday-Friday with every other weekend. May require evening shift working until 7:30pm. May be required to work special occasions/events. Benefits: 401(k) with matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance People with a criminal record are encouraged to apply Work Location: In person

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-Time / Exempt VENUES: The Oncenter COMPENSATION: $62,400/annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE In your role as Sous Chef, you'll play a crucial part in the success of our catering operations in the Food & Beverage Department. ESSENTIAL DUTIES AND RESPONSIBILITIES * Work directly with the Executive Chef to prepare and oversee daily culinary operations. * Prepare recipes as directed. * Order, receive, and prepare food items while maintaining food costs and budget goals. * Maintain all kitchen equipment cleanliness and maintenance. * Support all kitchen and stewarding staff. * Assist with training of all cooks. * Assist with taking monthly inventory. * Responsible for kitchen in absence of Executive Chef. * Maintain a safe, clean, organized, and stocked work area following sanitation standards. * Maintain a professional appearance, and professional relationship with coworkers at all times. * Provide total guest satisfaction through skilled and capable service in accordance with New York State laws and regulations as well as Company policies, practices, and procedures. * Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE * Minimum of four (4) years in banquet facility producing meals for large or multiple events. * Two-year Associate Degree in Culinary Arts, or * Equivalent combination of education and experience. * Previous leadership experience preferred. * ServSafe & TIPS certification preferred. SKILLS AND ABILITIES * Requires ability to work some extended and flexible hours including some late nights, early mornings, weekends, and holidays. * Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment. * Organize and prioritize work to meet deadlines while multitasking between job functions. * Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines. * Ability to operate industry related equipment. * Ability to be creative with food presentations and maintain a quality product. * Ability to train and direct employees to plan and assign work in an efficient and effective manner. * Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems. PHYSICAL DEMANDS * Must be able to walk/stand/sit for long periods of time. * Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting. * Must be able to hear and speak using a two-way radio. * Ability to work in a noisy, fast-paced environment. 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 these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-Time / Exempt VENUES: The Oncenter COMPENSATION: $62,400/annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE In your role as Sous Chef, you'll play a crucial part in the success of our catering operations in the Food & Beverage Department. ESSENTIAL DUTIES AND RESPONSIBILITIES Work directly with the Executive Chef to prepare and oversee daily culinary operations. Prepare recipes as directed. Order, receive, and prepare food items while maintaining food costs and budget goals. Maintain all kitchen equipment cleanliness and maintenance. Support all kitchen and stewarding staff. Assist with training of all cooks. Assist with taking monthly inventory. Responsible for kitchen in absence of Executive Chef. Maintain a safe, clean, organized, and stocked work area following sanitation standards. Maintain a professional appearance, and professional relationship with coworkers at all times. Provide total guest satisfaction through skilled and capable service in accordance with New York State laws and regulations as well as Company policies, practices, and procedures. Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE Minimum of four (4) years in banquet facility producing meals for large or multiple events. Two-year Associate Degree in Culinary Arts, or Equivalent combination of education and experience. Previous leadership experience preferred. ServSafe & TIPS certification preferred. SKILLS AND ABILITIES Requires ability to work some extended and flexible hours including some late nights, early mornings, weekends, and holidays. Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Organize and prioritize work to meet deadlines while multitasking between job functions. Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines. Ability to operate industry related equipment. Ability to be creative with food presentations and maintain a quality product. Ability to train and direct employees to plan and assign work in an efficient and effective manner. Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems. PHYSICAL DEMANDS Must be able to walk/stand/sit for long periods of time. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting. Must be able to hear and speak using a two-way radio. Ability to work in a noisy, fast-paced environment. 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 these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We return trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. The Chatwal Lodge is seeking an Executive Chef to join the team at The Chatwal Lodge located Sullivan County, in the Lower Hudson Valley region of the Catskills Mountains. This exciting leadership position is a highly visible role and reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: * Experience training food prep employees * Ability to instill safety and sanitation habits in all employees. * Teach employees the importance of consistency in preparation and presentation * Thorough knowledge of food handling and preparation techniques * Ensure that level of quality, portion control, and plate presentation is adhered to consistently * Coach and counsel employees to reflect Hyatt service standards and procedures This position is full-time and located on property at The Chatwal Lodge located in White Lake, NY. The salary range for this position is $95,000- $125,000. Actual pay will be commensurate with experience. Centrally Located to the following areas: * Orange County, NY is located 40 minutes away. * Pike County, PA is located 40 minutes away. * Wayne, PA is located 40 minutes away. * Beach Lake, PA is located 25 minutes away. * Monticello, NY 15-20 minutes away. Why Work for Hyatt? As a full-time colleague, Hyatt offers a competitive benefits package inclusive of medical, dental, vision, disability, 401k and life insurance. As a Hyatt colleague you will enjoy travel perks with our organization such as discounted employee rooms and comp nights at participating hotels. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

We are looking for our next great team member to join us on our Banquets team as a Sous Chef at the Marriott Syracuse Downtown hotel. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members Additional hotel discounts with Marriott International brand hotels Free Parking Free Meal during your shift Quarterly employee appreciation events to celebrate all your hard work! Here is what you will be doing each day Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. You will also be training & providing clear direction to the staff for efficient and effective execution of tasks as well as assisting the Executive Sous Chef with any disciplinary actions. Collaborate with banquet staff & sales team to ensure event completion and guest satisfaction. Does this sound like you? You have experience in high volume kitchen settings and are comfortable with preparing and cooking large batches of food items. You are able to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. You thrive in a fast-paced environment and are able to maintain high cleanliness and safety standards in the kitchen. You're cool under stress and welcome the challenge of exceeding guest expectations every time! You have a self-starting personality with an even disposition. Payrate: $26.00/hour; Hours: 47.5 hours per week with overtime pay At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

We know that a Chef's job isn't only about the food. It takes skill, dedication, patience, and the right opportunities. 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. This is a temporary Chef Manager assignment with our client, Le Moyne College. The assignment will end, at the latest, on December 31st, 2025. Compensation Data COMPENSATION: The hourly rate for this position is $30.00 to $35.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities * Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. * Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage * Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. * Ensure cleanliness and high sanitation standards are maintained at all times * Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate 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 * Two to three years' experience in a related culinary position * Candidate will possess two to three years of post-high school education, preferably a culinary degree * Advanced knowledge of the principles and practices within the food profession * Experiential knowledge required for management of people and/or problems * Excellent oral, reading, and written communication skills * Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Syracuse

With general supervision from the Campus Executive Chef, the Chef Manager provides oversight and is ultimately responsible for the culinary direction for the central kitchen Department. The successful candidate will bring novel, on-trend national and international concepts to the University. The candidate will understand flavors and presentation and incorporate those skills into large and small events. The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available. Education and Experience * Degree in food service or culinary certificate from accredited school preferred. * Minimum of ten years of kitchen knowledge in food preparation, presentation, sourcing and purchasing. * Experience in a high-caliber, high-touch catering environment. * Proven ability to train and lead a team. * Proven ability to present well and executive high-caliber culinary events in high-impact situations. Skills and Knowledge * Must have a comprehensive understanding and ability to teach all skills related to cooking including (but not limited to) knife skills, cooking vegetables proteins and grains, sauces, all manner of culinary technique and understanding of world cuisine. * Ability to plan, execute, and appropriately present catering menus that are interesting to the Syracuse University community, healthy, sustainable and authentically representative of ethnic cuisines. Responsibilities * Provide leadership and supervision to the kitchen to ensure proper execution of to agree upon standards. * Train culinarians in proper culinary techniques, cooking procedures, sanitation and safety. * Work directly with staff to enhance preparation and presentation of food. * In collaboration with the Executive Chef, develop recipes that meet the needs of a diverse group of clients. * Work with Executive Chef, Purchasing Agents and vendors to ensure sourcing of appropriate ingredients and hitting budgetary targets. * In coordination with the Executive Chef, fully responsible for all catering, ensuring cost control, and brand management. Physical Requirements Not Applicable Tools/Equipment Not Applicable Application Instructions In addition to completing an online application, please attach a resume and cover letter.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. 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

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! 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 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: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality 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 items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume 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 Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work 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 cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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.

Hidden Fish, an exquisite Sushi Restaurant in the Village of Skaneateles, is adding a Sous Chef to our Amazing Team of Chefs! We are looking for an excellent Sous Chef to support and assist the Executive Chef in leading our kitchen team and delivering outstanding dining experiences. The Executive Sous Chef will oversee day-to-day kitchen operations, maintain food quality and safety standards, and mentor and develop kitchen staff. This position requires strong culinary skills, leadership abilities, and a passion for creating delicious, high-quality dishes in a fast-paced environment. Key Responsibilities: Assist in menu development, including seasonal changes and special dishes. Oversee food preparation to ensure consistency, quality, and presentation standards. Lead, train, and motivate kitchen staff to foster a positive, efficient work environment. Monitor kitchen inventory and assist with ordering and cost controls. Ensure compliance with health and safety regulations in all kitchen operations. Step in for the Executive Chef in their absence, providing leadership and guidance. Maintain cleanliness and organization of kitchen and workstations. Qualifications: 3+ years of experience in a supervisory or lead culinary role in a professional kitchen. Strong culinary skills with an emphasis on quality, consistency, and creativity. Proven ability to manage kitchen operations and lead a team effectively. In-depth knowledge of food safety and sanitation procedures. Excellent communication skills and ability to thrive in a fast-paced environment. Culinary degree or equivalent experience preferred. Benefits: Competitive salary ($60,405.80 + based on experience). Health, dental, and vision insurance options. Paid time off (vacation, sick leave, holidays). Opportunities for professional development and career growth. Employee discounts and meal benefits. If you're a skilled culinary leader looking to take the next step in your career and help elevate our kitchen operations, we want to hear from you! Please submit your resume, cover letter, and any portfolio materials (if available) that showcase your work.

Rome Health is seeking a part-time Kitchen Supervisor to join our Food and Nutrition team. The Supervisor is responsible for directing the work flow of departmental employees. They comply with personnel policies as well as state and local regulations. The work hours will vary according to need. This is a part time position. FSAs work a flexed shift based upon the needs of the department. Weekends and holidays are required. Previous work experience in food service preferred. Will train the right candidate. Pay range based on several different factors: $17.00 to $18.00 About Rome Health Rome Health is a non-profit health care system based in Rome, N.Y., providing services to patients throughout Central New York. From primary and specialty care to long-term care, Rome Health delivers quality, compassionate medical care for every stage of life. We are a comprehensive health care system that connects you to the best clinicians and the latest technologies so they are easily accessible to you and your family. Rome Health is an affiliate of St. Joseph's Health and an affiliated clinical site of New York Medical College. The best care out there. Here.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $70,000-$75,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 20, 2026. About the Venue NBT Bank Stadium is a professional minor league baseball stadium in Syracuse, New York, and the home of the Syracuse Mets, the Triple-A affiliate of the New York Mets. Opened in 1997 and owned by Onondaga County, the stadium seats approximately 10,000 fans and hosts Syracuse Mets home games, large public events, promotions, and community activities throughout the season. The facility features modern amenities including concessions, suites, event spaces, and renovated fan areas, making it a fast-paced, customer-focused work environment. Responsibilities * Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We return trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. The Chatwal Lodge is seeking an Executive Chef to join the team at The Chatwal Lodge located Sullivan County, in the Lower Hudson Valley region of the Catskills Mountains. This exciting leadership position is a highly visible role and reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: + Experience training food prep employees + Ability to instill safety and sanitation habits in all employees. + Teach employees the importance of consistency in preparation and presentation + Thorough knowledge of food handling and preparation techniques + Ensure that level of quality, portion control, and plate presentation is adhered to consistently + Coach and counsel employees to reflect Hyatt service standards and procedures This position is full-time and located on property at The Chatwal Lodge located in White Lake, NY. The salary range for this position is $95,000- $125,000. Actual pay will be commensurate with experience. **Centrally Located to the following areas:** + Orange County, NY is located 40 minutes away. + Pike County, PA is located 40 minutes away. + Wayne, PA is located 40 minutes away. + Beach Lake, PA is located 25 minutes away. + Monticello, NY 15-20 minutes away. **_Why Work for Hyatt?_** As a full-time colleague, Hyatt offers a competitive benefits package inclusive of medical, dental, vision, disability, 401k and life insurance. As a Hyatt colleague you will enjoy travel perks with our organization such as discounted employee rooms and comp nights at participating hotels. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. **Qualifications:** + Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds + 6 years or more of progressive hotel Culinary experience (typically with Hyatt) + With opening hotels, previous hotel pre-opening experience preferred + Service oriented style with professional presentations skills + At least 4 years experience in a senior role in a culinary environment + Proven leadership skills + Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line + Clear concise written and verbal communication skills in English + Must be proficient in Microsoft Word and Excel + Must have excellent organizational, interpersonal and administrative skills + Maintain communications with Corporate Staff + Coach and counsel employees to reflect Hyatt Service Standards and Procedures + Must have valid NYS Driver's License **Primary Location:** US-NY-White Lake **Organization:** The Chatwal Lodge **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** WHI000254 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group 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

Job Description Are you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook. We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests. Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently. Apply today if this sounds like a fantastic opportunity to advance your culinary career! Compensation: $17 - $24 hourly Responsibilities: Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner Cook food orders at stations by following established recipes and presentation standards for grilling, broiling, and sautéing menu items Establish a system of food stations and stock them with all of the necessary ingredients for the shift Recognize and adhere to quality requirements for meats, vegetables, fruits, and dairy products, as well as correct storage and waste management Qualifications: Candidates need a strong understanding of compliance with kitchen safety and food storage requirements Educational requirements include a high school diploma or equivalent GED certificate Must have excellent communication and interpersonal skills with customers and coworkers Possesses a strong work ethic and have high attention to detail We prefer some experience working in the food service industry About Company The Brae Loch Inn is a Cazenovia institution, serving guests since 1946. The restaurant had been family-owned for all 79 years and continues to honor its Scottish roots.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! 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 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: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality 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 items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume 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 Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work 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 cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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.

Rome Health is seeking a Per Diem Kitchen Supervisor to join our Food and Nutrition team. The Supervisor is responsible for directing the work flow of departmental employees. They comply with personnel policies as well as state and local regulations. The work hours will vary according to need. This is a part time position. FSAs work a flexed shift based upon the needs of the department. Weekends and holidays are required. Previous work experience in food service preferred. Will train the right candidate. Pay range based on several different factors: $17.00 to $18.00 About Rome Health Rome Health is a non-profit health care system based in Rome, N.Y., providing services to patients throughout Central New York. From primary and specialty care to long-term care, Rome Health delivers quality, compassionate medical care for every stage of life. We are a comprehensive health care system that connects you to the best clinicians and the latest technologies so they are easily accessible to you and your family. Rome Health is an affiliate of St. Joseph's Health and an affiliated clinical site of New York Medical College. The best care out there. Here.