Executive chef jobs in Elizabethtown, PA - 50 jobs

What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Culinesse, LLC is looking for an Executive Chef to join our team at an upscale retirement community in the Greater Lancaster Area! An Executive Chef who can lead by example and has experience with high-volume catering services. The Executive Chef will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include, but are not limited to, those listed below (under “Tasks”). These responsibilities may vary across accounts, depending on business needs and client requirements. This is a highly collaborative position that requires the ability to balance multiple tasks at one time, prioritize, work with diverse constituencies, and address competing priorities in a fast-paced environment. Tasks: Ensure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Culinesse, client, regulatory, and safety rules and procedures and attend trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Create new menus and see to their proper implementation; Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of the day-to-day operation of all kitchen functions; Ensure preparation, plating, and presentation standards are maintained; Orient employees to the department and provide training on job responsibilities; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an à la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting, and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using an advanced and full range of classical and contemporary cooking, plating, and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies, and prepares meals for customers requiring special diets; Advanced knife skills required; May use production software to enter pre- and post-production data software; May take inventory, and/or enter inventory into production; May perform other duties and responsibilities as assigned. Requirements A high school diploma or equivalent; Five (5) or more years of related work experience; Must comply with any dress code requirements; Must be able to work some nights, weekends, and holidays.

Be Part of Something Meaningful - at Londonderry Village! Located in the heart of Palmyra, PA. Are you ready to make a difference every day? Londonderry Village is a vibrant, active senior living community that is home to over 620 residents across independent living, personal care, and skilled nursing. For more than 45 years, we've built a workplace where staff are truly appreciated - and where the work you do matters . We're proud to offer more than just a job. At Londonderry Village, you'll be part of a compassionate, mission-driven team that supports one another. If you're passionate about helping others and want to feel connected to the impact you make, this is the place for you. Why Work With Us? Enjoy a wide range of perks and benefits, including: Medical, Vision, and Dental Insurance Generous Paid Time Off - vacation, sick, and personal days 403(b) Retirement Plan with Company Match - up to 8%! Company-Paid Life Insurance, Accidental Death, and Short-Term Disability Health Reimbursement Account (HRA) Wellness Incentives for Annual Checkups Employee Assistance Program (EAP) And that's not all - you'll also have access to onsite amenities that support your well-being: Fully equipped Wellness Center with gym, pool, and hot tub. Onsite Cafe, Restaurant, and Convenience Store. Make a difference. Feel valued. Thrive. Join us at Londonderry Village - and love where you work. Culinary Visionary & Experience Architect The Executive Chef is the driving force behind an exceptional dining experience across a multi-venue Continuing Care Retirement Community (CCRC), serving Independent Living, Personal Care, and Skilled Nursing neighborhoods. This role sets the culinary vision and ensures every meal reflects the highest standards of quality, presentation, safety, and sanitation. As a hands-on leader and creative strategist, you will inspire and develop the culinary team, craft innovative and resident-centered menus, and maintain full regulatory compliance, all while balancing operational efficiency and budget accountability. With a strong commitment to hospitality and purpose-driven service, this position plays a key role in enhancing resident satisfaction and delivering a meaningful dining experience across every level of care. Your responsibilities will include: Culinary Leadership Lead all culinary operations across multiple dining venues, setting the standard for menu design, recipe execution, and elevated plate presentation. Create innovative, seasonally driven menus that reflect resident preferences while meeting therapeutic, clinical, and dietary requirements. Inspire, coach, and develop a high-performing culinary team committed to excellence in food quality and service. Ensure consistent execution, exceptional taste, and on-time meal service across every dining experience. Operations & Compliance Oversee day-to-day kitchen operations across all levels of care, ensuring seamless coordination and operational excellence. Champion regulatory compliance, maintaining readiness for all inspections and consistently meeting or exceeding Department of Agriculture and ServSafe standards. Partner closely with dietitians and nursing teams to deliver nutritionally sound, resident-focused meals that support health and wellness. Establish, implement, and monitor best-in-class food safety, sanitation, and storage practices. Financial Stewardship Own food and labor budgets, actively managing costs, inventory, and productivity to achieve financial goals. Build and maintain strong vendor partnerships to ensure quality sourcing, reliable supply, and cost-effective purchasing. Review financial performance, identify trends, and implement strategic adjustments to optimize results. Team Development Recruit, train, and evaluate culinary talent while fostering a culture of accountability, collaboration, and pride. Lead regular team meetings, performance check-ins, and cross-department collaboration. Encourage continuous learning through professional development, certifications, and culinary advancement opportunities. Resident & Guest Engagement Collaborate with dining leadership and the broader leadership team to design memorable special events, themed experiences, and holiday celebrations. Actively seek resident input and translate feedback into meaningful enhancements to menus and service. Maintain a visible, approachable presence, building strong relationships with residents, families, and guests. Qualifications What You Bring to the Table Culinary Arts degree or equivalent professional certification preferred Minimum 2 years of culinary leadership experience in hospitality, healthcare, or senior living (CCRC experience preferred) Strong knowledge of clinical and therapeutic diets (pureed, mechanical soft, low sodium, diabetic, etc.) Experience leading multi-venue kitchens and diverse teams Excellent communication, organization, and teamwork skills ServSafe certification required Ability to work flexible schedules, including weekends and holidays as needed Key Skills Culinary leadership and team development Food safety, sanitation, and regulatory compliance Budgeting, cost control, and inventory management Resident-focused hospitality and service excellence Creative, innovative menu development

Full-time Description We are seeking a committed and experienced Executive Chef to lead our kitchen team and create an exceptional dining experience for residents, families, and guests. This role oversees menu planning, meal preparation, purchasing, inventory, and compliance with health and safety standards, while mentoring and managing a team of kitchen staff. The ideal candidate is a strong leader with culinary knowledge, proven management experience, and high standards for quality, safety, and presentation. Key Responsibilities: Lead, supervise, and train the back-of-house kitchen team. Plan and prepare menus, ensuring meals are high quality, nutritious, and meet unique dietary needs of residents. Ensure high standards of taste, texture, temperature, and presentation of every dish. Develop and maintain standard recipes and menu cycles. Manage purchasing, inventory, and budget management. Lead routine cleaning and maintenance of kitchen space and equipment. Ensure compliance with all health, sanitation, and regulatory best practices. Plan and participate in special meals, events, and celebrations. Assist in resolving resident and team member concerns, maintaining close communication with the Dining Services Director. Requirements Education & Experience: High School Diploma or GED required; culinary degree or management training preferred. Minimum 2 years of cooking experience. ServSafe Certification Skills & Qualifications: Strong leadership and team development abilities. Expert knowledge and skill to prepare meals appetizing in appearance and taste. Ability to thrive in a fast-paced environment with multiple priorities. Effective verbal and written English communication skills. Technologically proficient, especially in Microsoft Office Suite. Sound judgement and a strong ethical foundation in decision-making. Flexibility to work various shifts, including weekends and holidays. Physical Requirements: Ability to lift and carry up to 50 lbs. occasionally. Frequent standing, walking, bending, and reaching in a kitchen/dining setting. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. As an equal opportunity employer, we are committed to creating a diverse and inclusive environment for all employees. We encourage applications from individuals of all backgrounds and experiences. 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. If you require reasonable accommodation to complete a job application, pre-employment testing, job interview, or to otherwise participate in the hiring process, please contact **************************. Salary Description $60,000 to $65,000

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. We have an exciting opportunity for a talented Chef Manager in Lititz, PA. You will be excited to lead this team by bringing your culinary knowledge and leadership skills to this senior living community. Previous experience in a similar healthcare environment is a plus! WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: ***************************** Summary/Objective: The Chef Manager will be responsible for overseeing food service/culinary operations for the department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, under the direction of the Director of Culinary. Essential Functions: Directs, coordinates, and evaluates the kitchen, food production and culinary employees. Supervises, coordinates, and participates in activities of cooks and other department employees, engaged in preparing, cooking, and serving food. Manages 63 to 4 employees. Ensures all food handling, sanitation and customer service standards are always met and adhered to the highest standards. Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, address discrepancies, and assist with storage. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate. Attend and present in-service educational programs. Efficiently prepares high-quality foods according to standardized recipes to meet production, delivery, and service schedules. Prepares and serves meals for delivery. Ensures appealing presentation, food quality, portion control and maintenance of proper serving and holding temperatures. Monitors and tracks food use, production sheets, waste and consumption to requisition or purchase product. Keeps equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements. Possess working knowledge of Federal, State, and facility's rules, regulations, policies, and procedures. Collaborates with leadership and creates special events and menus, assists selecting and developing recipes. Performs other duties as assigned. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notices job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Qualifications 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, holidays, and weekends. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, supplies, and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, patients, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate Food Service equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency. Must be patient and tolerant toward staff, patients, and family members Additional Information

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. We have an exciting opportunity for a talented Chef Manager in Lititz, PA. You will be excited to lead this team by bringing your culinary knowledge and leadership skills to this senior living community. Previous experience in a similar healthcare environment is a plus! WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: ***************************** Summary/Objective: The Chef Manager will be responsible for overseeing food service/culinary operations for the department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, under the direction of the Director of Culinary. Essential Functions: Directs, coordinates, and evaluates the kitchen, food production and culinary employees. Supervises, coordinates, and participates in activities of cooks and other department employees, engaged in preparing, cooking, and serving food. Manages 63 to 4 employees. Ensures all food handling, sanitation and customer service standards are always met and adhered to the highest standards. Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, address discrepancies, and assist with storage. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate. Attend and present in-service educational programs. Efficiently prepares high-quality foods according to standardized recipes to meet production, delivery, and service schedules. Prepares and serves meals for delivery. Ensures appealing presentation, food quality, portion control and maintenance of proper serving and holding temperatures. Monitors and tracks food use, production sheets, waste and consumption to requisition or purchase product. Keeps equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements. Possess working knowledge of Federal, State, and facility's rules, regulations, policies, and procedures. Collaborates with leadership and creates special events and menus, assists selecting and developing recipes. Performs other duties as assigned. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notices job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Qualifications 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, holidays, and weekends. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, supplies, and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, patients, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate Food Service equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency. Must be patient and tolerant toward staff, patients, and family members Additional Information

Role OverviewSodexo is currently seeking a Chef Manager to join our culinary team at Brethren Village, an upscale Life Plan Community located in Lititz, Pennsylvania. This is a great opportunity to grow your culinary career! This Chef Manager will report to our Executive Chef and assist with leading a team of approximately 25 employees. This position will oversee all aspects of food production, quality assurance, safety, and service. The ideal candidate will have strong sanitation knowledge along with high-volume dining experience. Typical shift is 10:00 am - 6:30pm may vary with every other weekend coverage. What You'll Dooversee daily operations of the kitchen serving approximately 285 assisted living and skilled care residents;be hands-on;ensure safety and sanitation guidelines are followed;mentor and train cooks;assist with ordering and inventory; ensure Sodexo Culinary Standards including recipe compliance and food quality;mentor and train cooks. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa background in food production with strong cooking skills;knowledge of safety and sanitation;knowledge of special diets is helpful;experience training and mentoring a culinary team with exceptional human resource and supervisory skillset;experience managing food costs and strong computer skills;an enthusiasm for working with a diverse set of people and are confident and warm;a positive approach to tasks with a can-do attitude and impeccable attention to detail. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Providence Place of Lancaster is seeking an experienced Chef/ Line Cook to prepare wonderful scratch-made meals for 150 senior residents. Our goal is to delight residents with home-cooked meals, demonstration cooking, resident's recipes, cooking classes, local ingredients and other special treats. The Chef / Line Cook should be able to read and follow recipes to ensure consistency of product. Provides hands-on supervision for all aspects of food production. The Chef / Line Cook should be knowledgeable in every area of food preparation, presentation and shows leadership qualities. The Cook prepares and serves food items for either breakfast and lunch or dinner. The Chef / Line Cook assists with meeting or exceeding resident dining expectations! Starting Rate: $16-$20/hr, based on experience! Hours: Full Time: Shift hours are 6:00 am-2:30 pm Must be able to work EOW & EOH Critical Success Factors: A passion for great, home-made meal Great culinary skills and experience Willing to help train others Outstanding customer service Able to work as part of a team Minimum Qualifications: Previous Line Chef / Cook experience required. Successful candidate will have an outgoing personality, solid communication skills and strong customer service orientation. Benefits: Generous Benefits Package including; Outstanding health insurance, Dental, Vision, Matching 401K, PTO, your Birthday as a Holiday, and much more!! EOE

Job Description Are you ready to lead with passion and precision? Revival Cocktails + Kitchen in Hershey, PA is hiring a full-time Assistant Chef - Culinary Team Lead to join our vibrant kitchen. If you love creating exceptional dishes, guiding a team, and thriving in a fast-paced environment, this is your opportunity! GREAT PAY We offer our Assistant Chef - Culinary Team Lead a competitive annual salary of $50,000-$65,000. EXCELLENT BENEFITS Dental Health Vision Uniforms Company parties Paid time off Growth opportunities A flexible schedule An employee discount Bonus opportunities Apply today and bring your culinary expertise to a place where creativity meets excellence! YOUR NEW ROLE AS OUR ASSISTANT CHEF - CULINARY TEAM LEAD This is a full-time cooking position with varying shifts during business hours, 11:30 AM-12 AM. In this role, you'll lead the kitchen during service, ensuring every dish meets our high standards for quality and timing. You'll keep the kitchen organized, maintain compliance with health and safety codes, and assist with ordering and inventory. Every day, you'll balance leadership with hands-on cooking, creating an environment where excellence thrives. REQUIREMENTS Basic understanding of or ability to learn food handling techniques and cooking procedures Ability to remain calm under pressure Ability to work well as part of a team High school or vocational coursework in kitchen basics is preferred. ABOUT OUR FAMILY AT REVIVAL COCKTAILS + KITCHEN Revival Cocktails + Kitchen is where great food meets great energy! We're not just a restaurant, we're a hub for flavor, creativity, and connection. Guests come for the unforgettable meals, but they stay for the warm, welcoming vibe that makes us truly special. Behind the scenes, our team is the heartbeat of it all, and that's where you come in. Working here means joining a crew that celebrates teamwork, trusts you to shine, and knows how to mix hard work with plenty of laughs. You'll have the flexibility to grow, the support to succeed, and the chance to be part of something bigger. If you're excited to share your passion for hospitality in a warm and welcoming environment, Revival is waiting for you! Don't wait, join our team and lead the way in culinary excellence. Apply now! Our initial application process is quick, easy, and mobile-friendly. Job Posted by ApplicantPro

Wage:$19.00 an hour This is a full time position at our Lititz Pike Fresh Foods, requiring day and weekend availability, 6am-4pm. Attention food lovers, are you ready to do what you love? We have job opportunities at Stauffers of Kissel Hill! Why is this a perfect fit for you? Your passions are ours too! Stauffers of Kissel Hill is a local and family owned company that values teamwork, respect, integrity, commitment, and service. We promote our team from within our own company and will teach you with on the job training and leadership classes. Responsibilities • Maintains perishable Seafood according to proper handling instructions. • Prepares, packages & merchandises various seafood items for display cases as well as "ready to eat" and "heat and eat" meal solutions. • Produces the proper level of product in the coolers for the merchandising of displays. • Is able to read and follow recipes. Is knowledgeable regarding proper units of measurement used in cooking. • Cleans department area, including equipment, containers, storage areas, aisles, and display cases; keeping products and supplies well organized. • Operates equipment, if needed (if over 18 years of age). • Operates price scale with knowledge of current prices. Prices or changes price tags on merchandise referring to price list and in coordination with scan department. • Receives, opens, and unpacks cartons and crates of merchandise, checking invoice against items received. Promptly clears floor of all restocking equipment and debris. • Prepares, packages, and rotates product according to departmental guidelines. • Sets and signs displays of merchandise to attract customers and promote sales. • Takes and processes customer orders according to customer request ensuring that product is ready on time. • Takes inventory or examines merchandise on a regular basis, to identify items needing to be reordered or replenished. Qualifications • While performing the duties of this job, employees are regularly exposed to cold temperatures while working in or around the coolers. working in or around the coolers. • The employee must regularly lift and /or move up to 25 pounds and frequently lift and/or move up to 50 pounds. • The employee must be at least 18 years old.

Job DescriptionApply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! TFB Catering is seeking a Sous Chef to join our talented team! Our company utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. We are a full-service Catering company that provides an exceptional experience for our clients in the area of social, corporate, and weddings. We can execute events from 20-3000! This is a great team that is growing and looking for their next Sous Chef to continue that growth. We have worked in several locations including, the Rock Lititz Campus, the Farm at Eagle's Ridge, the Conestoga House and Gardens, and all of our restaurants! Come join a fun and experienced team who loves to continue to push the bounds of what is possible! This would be focused on our Studio Kitchen at Rock Lititz. *compensation based on experience Paid Time Off Employee Meal Employee Outings Healthcare provided IRA Profit Sharing Responsibilities: -Responsible for overseeing daily and weekly prep -Training/development of staff -Responsible for inventory -Preparing menu items in cooperation with the Executive Chef, Chef de Cuisine and the rest of the kitchen staff -Following and maintaining food safety protocols -Communicate effectively with other Managers and departments -Assist in the preparation of both on and off-site events Requirements: -5+ years of experience -Team oriented attitude -Must have reliable transportation -Love of food and people -Passion for Hospitality -Technical knowledge of food and food safety -Food Save Certified -Experience with Events

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay rate range for this position is $18.00 to $23.00 / hour Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! TFB Catering is seeking a Sous Chef to join our talented team! Our company utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. We are a full-service Catering company that provides an exceptional experience for our clients in the area of social, corporate, and weddings. We can execute events from 20-3000! This is a great team that is growing and looking for their next Sous Chef to continue that growth. We have worked in several locations including, the Rock Lititz Campus, the Farm at Eagle's Ridge, the Conestoga House and Gardens, and all of our restaurants! Come join a fun and experienced team who loves to continue to push the bounds of what is possible! This would be focused on our Studio Kitchen at Rock Lititz. *compensation based on experience Paid Time Off Employee Meal Employee Outings Healthcare provided IRA Profit Sharing Responsibilities:-Responsible for overseeing daily and weekly prep-Training/development of staff-Responsible for inventory-Preparing menu items in cooperation with the Executive Chef, Chef de Cuisine and the rest of the kitchen staff-Following and maintaining food safety protocols-Communicate effectively with other Managers and departments-Assist in the preparation of both on and off-site events Requirements: -5+ years of experience-Team oriented attitude-Must have reliable transportation-Love of food and people-Passion for Hospitality-Technical knowledge of food and food safety-Food Save Certified -Experience with Events Compensation: $48,000.00 - $58,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations. We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role. If this sort of ecosystem approach to food service and hospitality sounds like something you'd like to be a part of, we want to hear from you!

• Prepares or directs preparation of meals in accordance with corporate programs and guidelines. • Assists with special function/catered event food preparation and service. • Assists with the ordering of food and supplies, under the supervision of the Executive Chef. • Responsible for the production of quality food. Resolves customer complaints or issues regarding food quality and/or service. • Assists in menu/recipe development. • Demonstrates knowledge of food preparation techniques for modified diets and texture modification. • Identifies work and food preparation tasks and completes tasks or delegates as necessary. • Directs Cooks and other staff in the absence of higher level supervision. • Safely and efficiently operates ovens, broilers, steamers, choppers, slicers, mixers, fryers, kettles, skillets, and other food preparation/production equipment. • Works independently in performing various meal preparation tasks according to production needs, written procedures and provided recipes • Completes and records food temperature checks at each meal. Tastes all food items prepared for palatability and customer satisfaction. • Serves food and beverages according to Landis Homes and Lifestyles standards. • Completes preparation records and stores food items properly at close of meal service. • Receives, dates, and stores vendor delivered food supplies according to written procedures for handling and storage. • Demonstrates safe food handling techniques. • Promotes sanitary and safe environment. • Cooperates with team members of other departments in performing job duties. • Relates well with residents, clients, family members, staff and the community. • Assists in the training of other staff Qualifications • High school diploma/GED or demonstrated proficiency in reading and writing skills required. • Possesses one of the following: a) Associate's degree from a recognized Culinary School; b) Associate's degree in Hospitality Management; or c) a minimum of 3 years of quantity food production cooking experience. • Certified in Serv-Safe or obtains certification within six months of hire. • Must pass written measurement test demonstrating ability to perform simple measurement and math calculations for portioning and recipe adjustment. • Possesses comprehensive knowledge of food preparation, safe food handling and storage procedures and food preparation equipment. • Capable of following standardized recipes, expanding recipe volumes and performing accurate measuring. • Demonstrates ability to work well independently given proper direction. • Proficient in use of computer and related technology required for the role. • Possesses good verbal, non-verbal and written communication skills.

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements * A passion for helping seniors * A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members * Ability to communicate effectively in English; both oral and written * Ability to work every other weekend * Ability to work effectively as part of a team Job Responsibilities Include * Preparing all meals and menu items according to proper safety and cooking techniques * Utilizing your culinary talents to cook healthy and great tasting menu items * Assisting in menu planning and the purchasing and ordering of food, supplies and equipment * Assisting in preparation of special meals, party menus and special event menus. Qualifications: * High school diploma or general education degree (GED) * 2 years experience in batch cooking Benefits: * Quality of life - No late-night restaurant hours * ServSafe training available * Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

Job Description INSIDER INFO: This is one of our best positions - and it's open for a limited time! Company: Chocolate Avenue Grill Job Title: Cook - Chef Pay: We're offering $18 - $22 per hour. Schedule: This is a full-time job, working 8-hour or 10-hour shifts, five days a week. WHAT SETS THIS COOK - CHEF ROLE APART: Health insurance Vision insurance Dental insurance Employee discount Flexible schedule Major holidays off THE ROLE: Each day, you'll be cooking and presenting menu items alongside our kitchen team. You'll prepare sauces, follow recipes, and help with prep work so everything runs smoothly. You'll also keep your station clean, organized, and stocked so you're ready for each order that comes in. READY TO JOIN US? We believe great food starts with great people. Located in downtown Hershey, our locally owned restaurant is more than just a place to eat - it's a place to feel welcome. We value fairness, respect, and teamwork, and we're proud to offer a menu full of variety along with friendly, small-town hospitality. Our newly renovated space mixes classic charm with a modern touch, making it a great place for both guests and our team. If you love food, enjoy being part of a community, and want to work in a supportive environment, we'd be happy to meet you! Liking what you're hearing? All that you need is: Basic understanding of, or the ability to learn, food handling techniques, preparation, and cooking procedures Ability to work in a fast-paced, sometimes stressful environment while remaining calm Ability to work well as part of a team If this sounds like the right restaurant job for you, we'd love to meet you! Apply today with our 3-minute, mobile-friendly initial application and join our kitchen team! Job Posted by ApplicantPro

will be open until filled. Job Summary: Responsible for : Assisting with a variety of tasks not limited to but to include food preparation, receiving of deliveries, general sanitation, cash handling, and participation in the HACCP process of the retail operation. Minimum Qualifications: H.S. Diploma or equivalent and 2 years experience.* *Or a combination of experience and education sufficient to successfully perform the essential duties of the job. Licensing Requirements: Valid Driver's License Ability to obtain certifications related to position, i.e. servsafe Hiring Range: $15.00 Job Specific Task List: Receives any deliveries and puts the stock away, notifying the Director of Dining about any discrepancies and records temperatures on receiving log. Opens the kitchen and unlocks refrigerators and records temperatures on the temperature log. Sets up sanitation stations with proper green and red bucket. Assists with maintaining general sanitation in the retail operation to include ware washing both manually, mechanically, emptying of kitchen trash receptacles, and daily or weekly sanitation assignments. - (Standard) Reviews production sheets to determine type and quantity of food items to be prepared for the station that they are scheduled. Prepares and mixes ingredients according to the approved recipes using a variety of kitchen utensils and equipment such as food processors, blenders, mixers, slicers, steamers, fryers, ovens and grills to prepare food items. Alerts Director of Dining Services to any items not in stock so a substitute can be provided. - (Standard) Assists with pre-preparation work such as defrosting items, slicing, cleaning, and portioning product per recipe. Assists with distribution of prepared items to various serving areas. Assists with completion of production records to include unused portions and shortages of product. - (Standard) Participates in monitoring of food quality, seasoning, and temperature. Records temperatures onto the temperature log for all items in the station that they are scheduled. Follow HACCP policy set by the Director of Dining Services. Maintains food production areas in a clean, sanitary, neat and orderly manner. - (Standard) Reports to Director of Dining Services any problems or needs concerning equipment, food supply, sanitation, or safety problems. Detects and reports spoiled or unattractive food or supplies. Cleans assigned areas following established cleaned - (Standard) May be responsible for cash handling procedures as set by the Director of Dining Services. - (Standard) Operates kitchen equipment to prepare food, under supervision. - (Essential) Cleans and maintains culinary equipment and physical space. - (Essential) Assists in record keeping and inventory management. - (Essential) Performs all other duties as assigned. - (Standard) Job Type: Part-Time (less than 1,000 hours) If part time, hours per week: up to 20 Equipment Requirements for part time, casual, adjunct and instructor positions: It is HACC's expectation that candidates selected for this role will provide their own technology equipment. Your own computer (Windows, Linux, or Macintosh desktop or laptop) with current web browser installed (Firefox, Edge, Safari, Chrome) ********************************************************** Access to broadband internet connection at all times during employment (DSL, 4G/LTE, FIOS, Satellite, or Cable/Xfinity/Comcast ************************** Equipment/technology which enables you to communicate synchronously during meetings and other events, such as USB Headset, speaker and microphone, captioning services, adaptive technology, assistive devices, etc. If you are not able to meet the equipment requirements listed above and are selected for the role, you can request a special accommodation. Our ability to grant your request will be based on documented need and inventory availability. About Us: ************ Our Purpose: Learning for all; learning for life. Our Core Values: A Circle of Caring Caring by Creating Our Future Together We work together to shape and build our preferred future. We encourage and celebrate creativity and innovation. We set high goals and strive to achieve them. We strive to provide exceptional service to all who help shape our future. Caring for Each Other We are gateways to student success and opportunity. We promote respect, collegiality, and equity-mindedness in all we say and do. We nurture awareness and cultural sensitivity to create a climate of trust. We are growth-minded, believing that each of us is capable of learning, developing and growing to support our mission. Caring by Doing What is Right We are honest and hold each other and ourselves to the highest ethical standards. We provide the most accurate information available in all communications. We are transparent about our decisions as individuals and teams. We embrace broad engagement in the shared governance process.

Apply now Title: Casual - Chef's Apprentice (FY 25-26) Hiring Range: $15.00 will be open until filled. Job Summary: Responsible for : Assisting with a variety of tasks not limited to but to include food preparation, receiving of deliveries, general sanitation, cash handling, and participation in the HACCP process of the retail operation. Minimum Qualifications: H.S. Diploma or equivalent and 2 years experience.* * Or a combination of experience and education sufficient to successfully perform the essential duties of the job. Licensing Requirements: Valid Driver's License Ability to obtain certifications related to position, i.e. servsafe Hiring Range: $15.00 Job Specific Task List: * Receives any deliveries and puts the stock away, notifying the Director of Dining about any discrepancies and records temperatures on receiving log. Opens the kitchen and unlocks refrigerators and records temperatures on the temperature log. Sets up sanitation stations with proper green and red bucket. Assists with maintaining general sanitation in the retail operation to include ware washing both manually, mechanically, emptying of kitchen trash receptacles, and daily or weekly sanitation assignments. - (Standard) * Reviews production sheets to determine type and quantity of food items to be prepared for the station that they are scheduled. Prepares and mixes ingredients according to the approved recipes using a variety of kitchen utensils and equipment such as food processors, blenders, mixers, slicers, steamers, fryers, ovens and grills to prepare food items. Alerts Director of Dining Services to any items not in stock so a substitute can be provided. - (Standard) * Assists with pre-preparation work such as defrosting items, slicing, cleaning, and portioning product per recipe. Assists with distribution of prepared items to various serving areas. Assists with completion of production records to include unused portions and shortages of product. - (Standard) * Participates in monitoring of food quality, seasoning, and temperature. Records temperatures onto the temperature log for all items in the station that they are scheduled. Follow HACCP policy set by the Director of Dining Services. Maintains food production areas in a clean, sanitary, neat and orderly manner. - (Standard) * Reports to Director of Dining Services any problems or needs concerning equipment, food supply, sanitation, or safety problems. Detects and reports spoiled or unattractive food or supplies. Cleans assigned areas following established cleaned - (Standard) * May be responsible for cash handling procedures as set by the Director of Dining Services. - (Standard) * Operates kitchen equipment to prepare food, under supervision. - (Essential) * Cleans and maintains culinary equipment and physical space. - (Essential) * Assists in record keeping and inventory management. - (Essential) * Performs all other duties as assigned. - (Standard) Job Type: Part-Time (less than 1,000 hours) If part time, hours per week: up to 20 Equipment Requirements for part time, casual, adjunct and instructor positions: It is HACC's expectation that candidates selected for this role will provide their own technology equipment. Your own computer (Windows, Linux, or Macintosh desktop or laptop) with current web browser installed (Firefox, Edge, Safari, Chrome) ********************************************************** Access to broadband internet connection at all times during employment (DSL, 4G/LTE, FIOS, Satellite, or Cable/Xfinity/Comcast ************************** Equipment/technology which enables you to communicate synchronously during meetings and other events, such as USB Headset, speaker and microphone, captioning services, adaptive technology, assistive devices, etc. If you are not able to meet the equipment requirements listed above and are selected for the role, you can request a special accommodation. Our ability to grant your request will be based on documented need and inventory availability. About Us: ************ Our Purpose: Learning for all; learning for life. Our Core Values: A Circle of Caring Caring by Creating Our Future Together * We work together to shape and build our preferred future. * We encourage and celebrate creativity and innovation. * We set high goals and strive to achieve them. * We strive to provide exceptional service to all who help shape our future. Caring for Each Other * We are gateways to student success and opportunity. * We promote respect, collegiality, and equity-mindedness in all we say and do. * We nurture awareness and cultural sensitivity to create a climate of trust. * We are growth-minded, believing that each of us is capable of learning, developing and growing to support our mission. Caring by Doing What is Right * We are honest and hold each other and ourselves to the highest ethical standards. * We provide the most accurate information available in all communications. * We are transparent about our decisions as individuals and teams. * We embrace broad engagement in the shared governance process.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.