Executive chef jobs in Clemson, SC - 69 jobs

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for an Executive Chef to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - a certified Great Place to Work (2025-2026)! Now Hiring!! What you can expect as an Executive Chef with us: Excellent Benefits Tuition Reimbursement eligibility after three months of full-time employment Competitive pay 401(k) with company match Next Day Pay with PayActiv Offering health insurance benefits starting at $75 per month for full-time associates Qualification of an ideal Executive Chef: Culinary degree or equivalent training Serve safe certificate Must possess a valid food handler's permit At least 5 years of experience in a high-volume, high-end food service environment (hotel/resort). Executive Chef Job Summary: As an Executive Chef, you will supervise, direct and train kitchen staff in preparing and cooking food to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with federal, state, and local standards, guidelines, and regulations. Plan and oversee the fine dining experience in the community, including menu planning and presentation Take weekly inventory of all dinning service supplies and place orders when needed Establish, enforce, and maintain proper sanitation and safety in food preparation areas Consult with Dietician on issues of nutrition compliance and therapeutic diets Plan, direct, and evaluate activities of the cooking staff personnel and functions EEO Statement: We are an Equal Employment Opportunity employer committed to providing equal opportunity in all of our employment practices, including selection, hiring, assignment, re-assignment, promotion, transfer, compensation, discipline, and termination. The Company prohibits discrimination, harassment, and retaliation in employment based on race; color; religion; genetic information; national origin; sex (including same sex); sexual orientation; gender identity; pregnancy, childbirth, or related medical conditions; age; disability or handicap; citizenship status; service member status; or any other category protected by federal, state, or local law. Attention Applicants: If you are an individual with a disability and require a reasonable accommodation to complete any part of the application process, please let us know. Likewise, if you are limited in the ability to access or use this online application process and need an alternative method for applying, we will determine an alternate way for you to apply. Please contact ******************************** or ************** for assistance with an accommodation.

Three Notch'd Brewing Company is coming to South Carolina with a mission to Leave Our Mark in the Palmetto state. We are hiring for a culinary leader with a passion for serving quality food that elevates their dining experience. This individual must have experience in high-volume restaurant operations and a proven record of leading a large front-line team. Job Title: Executive Chef Direct Report: General Manager, VP of Retail Operations, President & COO Indirectly Report: Director of Culinary Operations Job Summary: Supervises, delegates and works hands-on in kitchen functions with kitchen and receiving personnel to ensure quality of food, timeliness of food service, proper food and kitchen labor cost and a safe and sanitary kitchen facility; interviews, hires, trains and develops kitchen management and line personnel. Essential Tasks and Responsibilities: • Directs kitchen staff in food handling practices, food preparation, and delivery; directs purchasing and receiving clerks in correct purchasing and receiving practices • Program Toast POS computer for menus, seasonal food items, and limited time offerings. • Using XtraChef inventories prepared foods and determines portion sizes and cooking “specs” for all menu items; directs and assists kitchen personnel in monthly inventories: counting, weighing, recording and extending food items in storage • Monitors, print out computer reports daily to review and control kitchen labor costs • Delegates food preparation assignments to kitchen staff • Checks quality of all prepared goods by taste, temperature, portioning and appearance • Prepares daily food specials: write prices, and proofreads daily menus • Expedites food order “dupes” from kitchen station to dining rooms • Conduct menu class for each meal period • Demonstrates and teaches food preparation techniques to sous chefs and cooks • Completes performance management process for sous chefs, cooks, prep cooks, and dishwashers • Interviews, hires, schedules and trains and develops kitchen personnel in procedures, policies and the safe operation of equipment, utensils, and machinery • Write an agenda for and leads monthly chef and kitchen staff meetings; writes and delivers reports at weekly manager meetings and monthly corporate meetings • Plans and prepares menu and schedules personnel for catered events and outdoor festivals • Walks and inspects the equipment, machinery and facility in compliance with safety, health and sanitation regulations, directs and assists personnel to correct any safety or health hazards • Consistently apply and comply with all company policies and procedures regarding safety, security, emergencies and energy • All menu items meet the criteria of food concepts for and are priced to provide exceptional value to the customer • Food orders delivered in a timely fashion (maximum 15 minutes for lunch, 30 minutes for dinner) and quality of food and presentation meets company standards • Food cost percentage goals is met monthly; labor cost goal is met weekly • Through the application of management “Methods,” kitchen personnel are methodically developed in professional culinary and managerial skills, and all departments are integrated so that the customer receives extraordinary service and value • Kitchen facility is an efficient, safe and sanitary work environment • Other duties as needed Additional Job Functions: • Assist in other areas as needed • Completion of any task requested by a member of 3NB management or the Executive team. Supervisory Responsibilities: Responsible for directing all kitchen staff, monitoring their performance, and giving appropriate feedback in regards to timing and preparation of food items. Partners with Human Resources to manage employee relations issues. Required Qualifications: • Must be able to effectively communicate and understand directions • Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures • Must be ServSafe certified • Must have the ability to manage and support the kitchen staff • Minimum 3 years experience working as an Executive Chef and 3-5 years of management experience • Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry • Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role • Solid supervisory, organizational and time management skills are required • Profit & Loss accountability- managed service experience is desirable • Experience with and knowledge of all Microsoft applications required • Must be willing to follow all Safety Standards • Requires experience as a working chef in a high-volume restaurant • Strong communication skills and to work cooperatively with employees of other departments providing high levels of customer satisfaction; and to effectively communicate to employees through written and verbal instructions • Conceptual understanding of American food and the culinary ability to deliver American food through menu, food preparation and production • Available to work a variable schedule to include early mornings, late nights, weekends and holidays • Work productively and cooperatively in a high volume, fast paced, highly pressured environment, and able to lead and respond efficiently to unanticipated problems and crises • To manage flexibly: disciplined and firm about standards of performance, yet fair and personable in developing employees • Think and act creatively to provide customers with exceptional service and value Desired Qualifications: • Culinary or Bachelor's degree Work Environment: • Back of the house • Inside kitchen area/dish room and includes interaction with heated equipment, steam, loud noises, chemical products, and other at risk conditions. Equipment Used: • Oven • Deep Fryer • Mixer • Grill • Steamer • Calculator • Cutlery • Dishwasher • Chef Knives • Other Cooking Equipment • Computer • Photocopier • Other equipment as applicable Travel Requirements: Little or No Travel ( Lifting Requirements: HEAVY: Frequent lifting and / or carrying objects weighing up to 130 pounds. Objects weighing more than 50 pounds require assistance through use of the buddy system. Physical Requirements: Bending: Constant Keying / Fingering: Constant Hearing: Constant Reaching: Constant Seeing: Constant Speaking: Constant Standing: Constant Walking: Constant Lifting: Frequent Three Notch'd Brewing Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. Ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1004222

Job Description The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core Values REDG Core Values Ethics of Management Respect for each employee Mutual respect among employees Procedural fairness Transparency and honesty in professional relationships; Trust is always present Commitment to Excellence Knowing what excellence looks like for every task Making excellence a habit in the workplace Same attitude every day displayed by workforce Creating guest oriented service experience - creating memorable experiences Creating employee oriented development - service knowledge Commitment to Service Standards Staffing expectations established and followed Scheduling expectations established and followed Manager expectations are clear and fair Steps of Service are identified, trained, and followed Large Party Format is a non-negotiable because it works Commitment to Problem Solving Eliminate attitude of indifference (67% of customers leave because of an attitude of indifference) Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact) Debrief the cause of the problem later without blame or criticism Teach / retrain when necessary Commitment to the Development of Staff Orientation is the most important day - it sets company expectations Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth Create an atmosphere in which people enjoy working Create a work environment of teamwork so the needs of the guest are exceeded Performance Appraisal System - commitment to providing performance feedback to employees Human Capital Review - commitment to developing bench strength; identification of future talent Commitment to Innovation and Creativity Dedication to highest quality center-of-plate Proper seasonality of menus Leadership is educated on new menu trends and guest expectations

Brevard College Dining services provides campus-wide food services to students, faculty, and staff on the Brevard College campus and catering events on and off campus. The college serves approximately 800 residential students. The department employs approximately 35 full/part-time and student employees. POSITION SUMMARY: Responsible for overseeing all culinary functions for a college dining program. The person will manage and lead a culinary staff and oversee all safety and sanitation as it pertains to the dining program. QUALIFICATIONS: Education, Experience, Training: Preferred Degree, Certificate, or record of formal training in Culinary Arts. At the College's discretion, the education and experience prerequisites may be accepted when the candidate can demonstrate, to the satisfaction of the College, an equivalent combination of education and experience to prepare the candidate for success in the position. ServSafe certification preferred or expected within 60 days of hire date. ESSENTIAL FUNCTIONS: Responsible for overseeing all culinary staff, production of weekly menus for students, and production of food for catering events. Purchasing and managing inventory within budget. Introduce and rotate new culinary programs and offerings. Responsible for food cost in purchasing and maintaining budget. Manage and lead a culinary team in areas of safety and sanitation as it pertains to all HACCP protocols and health department regulations. Responsible for developing and writing menus for weekly rotation in the cafeteria as well as for menu Banquet Event Orders (BEOs). Promotes the use of station based production sheets, recipes, and quality tracking logs, through generation of reports. Inspects the facility daily and reports deviations from standards to the director. Inspects and manages daily-weekly-monthly sanitation/cleaning schedules and tasks pertaining to foodservice facility and equipment. Places work orders in a timely manner. Executes and controls the quality assurance program including: training, auditing, reporting, regular and deep-cleaning schedules and daily checklists. Maintains and communicates a safety/security mindset which protects both the assets of the college and the personal safety of employees and customers. Manages and mitigates financial loss through waste management, and loss prevention, portion control and adherence. Responsible for inventory of goods. Conducts annual employee evaluations. Defines development plan for each employee. Food Production: Plans and manages food production including: menu planning, inventory, production sheets, recipes usage, quality adherence to standards. May be responsible for the handson production of one or more foodservice stations, based upon needs. Responsible for the oversight of the productivity of all culinary staff, to include safe food handling practices, time management, and quality assurance. Ensures correct service, storage, labeling, cooling, and discard procedures for hot and cold food production. Ensures timely meal service to all service areas. Supervise service delivery during peak times. Personally checks the quality of foods serviced at each station, for all meals.

Sous Chef - Larkin's Restaurants (Greenville, SC) Elevated dining. Exceptional teams. Memorable experiences. Larkin's, a Greenville institution known for its high standards and guest-first philosophy, is seeking a skilled and motivated Sous Chef to support our Chef de Cuisine and help lead our kitchen team. We're looking for someone who thrives in a fast-paced, guest-focused environment and is ready to take the next step in their culinary leadership journey. What You'll Do: Support the Chef de Cuisine in all aspects of kitchen operations Lead the team during service, ensuring dishes meet our standards of execution and presentation Help train, coach, and mentor line-level staff for consistency and growth Maintain kitchen cleanliness and uphold food safety protocols at all times Assist with prep systems, inventory management, and operational efficiency Contribute to a culture of respect, urgency, and excellence What You Bring: 3+ years of experience in a high-volume or chef-driven kitchen, with leadership responsibilities Strong communication skills and a calm, organized approach to service Solid understanding of kitchen operations, prep systems, and inventory controls A desire to grow professionally and help others do the same Flexible availability, including nights, weekends, and holidays Ability to pass a background check prior to employment Physical Requirements: Able to lift up to 50 pounds and stand for extended periods Comfortable working on the line during peak hours Why Work With Us: At Larkin's, we believe hospitality begins behind the scenes. We invest in people, promote from within, and take pride in creating a workplace where talented chefs can thrive. You'll be part of a passionate team delivering memorable guest experiences every day. Compensation & Benefits: Competitive pay based on experience Benefits eligibility after 60 days Dining discounts Career development opportunities within our growing group Please note: Background checks are required for all management hires.

Full-time Description You will work alongside the District Manager to monitor daily kitchen/ front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees to Warrior Restaurant and kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchen. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. Requirements Physical Requirements: Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Club is seeking talented and experienced individuals to join the culinary team as Sous Chefs at one of their dining venues in South Carolina. While all Club venues and menus are distinct, they share a common thread: each features classic, regional cuisine, re -imagined for a new era of discerning diners. They are familiar and fresh with worldly influences - complemented by expertly curated wine and cocktail programs. Responsibilities Assume full responsibility of culinary operations to support the Executive Chef. Assist Executive Chef with writing and planning of menus for restaurant, banquets, holidays, or other special events Help provide the training, supervision, and professional development for all kitchen staff. Participate in the cooking process from production to execution, working any position necessary Provide support for the Culinary Intern Program RequirementsEducation and Experience: Bachelor's degree in culinary management Minimum 2 years of Sous Chef experience or culinary leadership Ability to promote and participate in a team environment and fast -paced environment Ability to understand written and oral directions and to communicate professionally with others Culinary fine -dining knowledge and experience Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada. The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer. Benefits TN Visa provided 55,000 USD Annual Gross Income 15 days of PTO Insurance Plans Paid holidays Golf Club privileges 401 K Retirement Plan Flight from home city to USA

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time; Days and hours may vary. Nights and weekends. More details upon interview. Requirement: Prior culinary experience is required. Pay Range: $16.00 per hour to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476051. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: Opportunities for Training and Development Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Maryland, Washington State, or to be performed Remotely, click here for information on additional company-provided time off benefits. Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace.

The Chef prepares quality meals for patients in accordance with all applicable laws, regulations, and Life Care standards. Education, Experience, and Licensure Requirements Graduate of an approved American Culinary Federation (ACF) culinary program or have completed another recognized culinary institution One (1) year experience in hospital or post acute care food service Experience in preparing and cooking food in large quantities Specific Job Requirements Make independent decisions when circumstances warrant such action Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility Implement and interpret the programs, goals, objectives, policies, and procedures of the department Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation Maintains professional working relationships with all associates, vendors, etc. Maintains confidentiality of all proprietary and/or confidential information Understand and follow company policies including harassment and compliance procedures Displays integrity and professionalism by adhering to Life Care's Code of Conduct and completes mandatory Code of Conduct and other appropriate compliance training Essential Functions Ensure food service staff are trained in cooking and presentation skills to enhance presentation and quality of food served to patients Prepare and serve meals that are appetizing in both taste and appearance, and appropriate for each patient Knowledgeable of ordered diets (i.e., NCS, NAS, 1800 ADA) as well as food consistency Ensure food and supplies for the next meal are readily available Cater events as requested Utilize production tools and recipes provided to prepare meals and snacks Exhibit excellent customer service and a positive attitude towards patients Assist in the evacuation of patients Demonstrate dependable, regular attendance Concentrate and use reasoning skills and good judgment Communicate and function productively on an interdisciplinary team Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours Read, write, speak, and understand the English language An Equal Opportunity Employer

Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities

Job Description Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. Ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V

The Executive Chef builds relationships with our team and our guests to create a memorable dining experience for our guest. The Executive Chef focuses on food quality, cleanliness, sanitation and running a smooth operation in an excellent manner. The Executive Chef builds sales and profits through their behavior, delivering on promises to our team, Guests, Vendors and our community. The Executive Chef manages costs, develops the team and maintains accountability for achieving success in these areas. The Executive Chef should deliver the above description through the Rick Erwin Dining Group Core Values REDG Core Values Ethics of Management Respect for each employee Mutual respect among employees Procedural fairness Transparency and honesty in professional relationships; Trust is always present Commitment to Excellence Knowing what excellence looks like for every task Making excellence a habit in the workplace Same attitude every day displayed by workforce Creating guest oriented service experience - creating memorable experiences Creating employee oriented development - service knowledge Commitment to Service Standards Staffing expectations established and followed Scheduling expectations established and followed Manager expectations are clear and fair Steps of Service are identified, trained, and followed Large Party Format is a non-negotiable because it works Commitment to Problem Solving Eliminate attitude of indifference (67% of customers leave because of an attitude of indifference) Empower employees to immediately solve guest problems (Customers judge the quality of a business by the responsiveness of the first person with whom they are in contact) Debrief the cause of the problem later without blame or criticism Teach / retrain when necessary Commitment to the Development of Staff Orientation is the most important day - it sets company expectations Create a culture that is employee centered; evidenced through the development of people and creating a pathway for growth Create an atmosphere in which people enjoy working Create a work environment of teamwork so the needs of the guest are exceeded Performance Appraisal System - commitment to providing performance feedback to employees Human Capital Review - commitment to developing bench strength; identification of future talent Commitment to Innovation and Creativity Dedication to highest quality center-of-plate Proper seasonality of menus Leadership is educated on new menu trends and guest expectations

Job DescriptionDescription: You will work alongside the District Manager to monitor daily kitchen/ front of house activities, develop kitchen/front of house staff, aid in purchasing, and cost control. Ensures compliance with menu standards, Tri-Service Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Responsibilities Provides guidance to kitchen staff members regarding food preparation, cooking, and presentation. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains new kitchen employees to Warrior Restaurant and kitchen standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and Warrior Restaurant standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with managers, cooks and utility on the sanitation program already in place, as well as keeping temp and sanitation logs. Sanitation buckets, date and labeling and daily cleaning in the kitchen. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with management team on supply ordering, budget, and kitchen efficiency and staffing. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills Formal culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. Requirements: Physical Requirements: Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Join Our Culinary Team! Are you a passionate, innovative chef ready to take the next big step in your career? We're seeking a talented and experienced Chef! We believe that great food brings people together. If you're ready to showcase your culinary creativity and make an impact, this is the opportunity you've been waiting for! What We Offer: Competitive salary Creative freedom to design seasonal, locally-inspired menus Supportive team and a positive work environment A dynamic, bustling restaurant with a loyal customer base Who You Are: Proven experience as a Head Chef or Sous Chef Strong team-building skills Passionate about food trends, sustainability, and creating unforgettable dishes Excellent organizational and time-management abilities By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Sous Chef / Executive Sous Chef Looking for an individual with a professional attitude that works well with others and can lead, train, develop line cooks. An individual with a great work ethic and attitude that aspires to bring out excellence in every aspect of the job. Must have 2-3 years prior sous chef experience Must have prior culinary training Hours worked will be 50-55 per week Must have Excel & Word knowledge