Executive chef jobs in Hamburg, NY

Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Be available to work a flexible schedule, including weekends, holidays, and varied shifts. Maintain complete knowledge of all menu items, prices, liquor brands, beers, and non-alcoholic selections available. Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. Develops accurate and aggressive short- and long-range financial objectives for the Food and Beverage Department consistent with property objectives. Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Handle guest complaints ensuring guest satisfaction. Other duties as assigned. Responsibilities: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. Ensures the proper preparation and service of food and beverages to the satisfaction of guest, hotel, franchise, Shaner, health, and safety standards. Qualifications Minimum of five years' experience in a similar position. Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. High school graduate or equivalent; certification of culinary training or apprenticeship preferred. Safe food handling certification. Familiarity with Sales and Marketing tools, as well as food and beverage cost controls. Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals. Bilingual English/Spanish a plus. Job Type: Full-time Pay: $80,000-$95,000 with 15% bonus. Salary based on experience. Work Location: In person Benefits: Health insurance Paid time off 8 Paid holidays Marriott Hotel Discounts 2 Complimentary night hotel stays per year at any Shaner Hotel property 1 Complimentary meal per shift worked Located on bus and metro routes.

LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering an end-to-end solution across all areas of venue operations and revenue generation for many of the world's most iconic brands and venues. Legends brings a 360-degree, data-driven approach across planning, sales, partnerships, hospitality, and merchandise, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 400+ arenas, stadiums, convention/exhibition centers, and performing arts venues globally. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! LEGENDS & THE BUFFALO BILLS The Buffalo Bills and Legends have an expansive partnership to support all aspects of the Bills New Stadium Project including stadium design, planning, feasibility studies, project management, data analytics, marketing and holistic revenue generation across hospitality, partnerships, ticketing, and suites sales. Legends is proud to represent and support the Bills during this historic moment in Western New York and is focused on delivering the most fan-experience driven stadium in the National Football League. THE ROLE Responsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Executive Chef. ESSENTIAL FUNCTIONS People and product focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies and procedures. Managing associates utilizing Sous Chefs, Lead Cooks and supervisors through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met. Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversees the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. Direct interaction with high level clients and the ability to build relationships. Perform related duties as assigned by Management. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Degree or certification from an accredited culinary arts institute preferred, or apprenticeship certification from the American Culinary Federation. At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry. Proven track record in improving kitchen efficiency, managing food quality, and labor costs. Must have excellent managerial, financial analysis, team building, and communication skills/customer service. Must have knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Must be proficient in Microsoft Word, Excel, and PowerPoint. Must be open to providing incidental or short-term support to other facilities in the event of a business emergency; travel may be required. Experience in a union work environment preferred. Must have sufficient mobility to perform tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time. Specific vision abilities required by this job include close vision and the ability to adjust focus. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays including all games and major stadium events. Must have the ability to lift, push, pull approximately 25lbs Must be able to stand and/or walk for up to 10 hours during a single shift, while navigating ramps, stairs and elevators. COMPENSATION Competitive salary range of $80,000 - $90,000 commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Highmark Stadium - Buffalo Bills PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component - feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking - of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively managing all culinary operations of the restaurant including the oversight of production, operation, and sanitation aspects of culinary and stewarding operations. Note: We are hiring 2 individuals. 1 role will focus on concessions and 1 role will focus on suites. ESSENTIAL FUNCTIONS * Execute menus for the Suites or Concessions Departments as established by the Executive Chef and Culinary Team * Provide recipes, training and experience to all staff. * Work with NPO groups to ensure they have all the resources needed to succeed * Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program. * Ensure excellent customer relations are always maintained. * Coordinate with other departments regarding menu implementation. * Schedule labor force and assign responsibilities for efficient use of equipment and personnel. * Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures. * Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships * Perform other related duties as assigned. * Position requires extensive knowledge of all kitchen equipment operations. * Ability to establish and maintain an effective working relationship with management, staff and guests. * Support other arena culinary operations including concessions, clubs, suites, etc. as needed. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. * Five (5) years experience as a Chef de Cuisine with a minimum of three (3) years experience in a high-volume full-service food operation. * Proven track record in improving kitchen efficiencies, quality and relative costs. Skills and Abilities * Must have excellent leadership, financial analysis, team building and communication skills/customer service. * Must have knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP. * Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. * Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. * Must be proficient on Microsoft Word, Excel, and PowerPoint. * Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. * Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Competitive salary range of $75,000 - $80,000 commensurate with experience and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site at The New Highmark Stadium, Orchard Park, NY PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued-and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world. Job Summary Supervises the production, quality control and delivery of all baked goods for the Auxiliary Enterprises department. Collaborates closely with the Executive Pastry Chef in both execution and the creative development of baked goods. Responsible for supervising and developing staff and students, managing bakeshop operations, and ensuring adherence to university policies, quality standards, and operational goals. Responsible for the Bakeshop in the absence of the Director of Bakeshop Operations/Executive Pastry Chef. Essential Functions Supervises and assists in the production of baked goods and desserts ensuring quality standards are met or exceeded. Evaluate the quality of food materials received and end products delivered. Research new specialties and local ingredients. Conducts and participates in planning meetings with management and staff to review production schedules, staffing needs, menus, and service strategies. Develops and implements production standards, procedures, merchandising strategies, and recipes to optimize quality, efficiency, and creativity. Collaborates with the Executive Pastry Chef in artistic and creative development, contributing original recipes, specialty items, and menu innovation. Designs and implements procedures to minimize production costs. Ensures storage of left over products is done in accordance with policies and procedures. Trains and directs employees on proper baking techniques, food safety standards and quality control. Hires and supervises staff and students, when applicable. Organizes and maintains the daily production schedule to ensure optimized staff potential. Maintains accurate records of production, material usage, inventories and labor hours. Collaborates with Executive Pastry Chef in regards to staffing, payroll, employee relations, and other matters. Ensures compliance with university policies, procedures and collective bargaining agreements. Manages safety and sanitation programs. Supervises the overall cleaning of all Bakeshop equipment and ensures sanitation requirements are met. Participates in Dining Services management meetings as needed. Represents AE and the university in matters related to the Bakery at conferences, seminars and special events. Identifies opportunities for revenue growth and works collaboratively with Auxiliary Enterprises leadership to achieve financial goals. Other Functions Performs other duties as assigned. Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) Associate's degree in a related field and five years of relevant experience including high volume pastry/bakery operations, high end dessert production in catering or hotel operations. Five years of supervisory experience in a food service operation. Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting. Knowledge of the proper quality, appearance and condition of foods. Ability to judge the proper quality, appearance and condition of goods by sensory observation. Strong communication and interpersonal skills. Strong organizational skills with demonstrated ability to multi-task and maintain accurate records. Ability to work varied shifts and/or irregular hours (i.e., weekends, holidays, nights) Basic computer literacy with the ability to use Microsoft Office, PeopleSoft, Kronos and other enterprise software. Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure) ServSafe certification preferred or willingness to attend the course. Physical Demands/Working Conditions Requires the ability to balance, carry, push, pull, stand, bend, reach, sit, twist, lift and perform repetitive movements. Must be able to consistently fit a minimum of 25lbs and a maximum of 50lbs. Ability to stand for prolonged periods of time. Additional Details This position is designated as essential personnel. Work Schedule Varies based on department needs; may include weekends, evenings and holidays. 37.5 hours per week. 52 weeks. Salary Information Level 27 PSU Hiring Ranges Special Instructions to Applicants Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references. The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.

Job Description Chautauqua Hotel Co. Athenaeum in Chautauqua, NY is looking for an executive sous chef to join our strong team. We are located on 3 S Lake Drive. Our ideal candidate is attentive, motivated, and hard-working. Responsible for advanced planning and directing of food preparation. Manages all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. Provides leadership training and hands-on management of the kitchen staff. 3-5 years combined Sous Chef education/experience required. The Athenaeum Hotel Kitchen supports culinary services for all ten of the Chautauqua Hotel Company food service operations. About Your Workday Business Operations & Strategy In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered. Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation. Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations. Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests. Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution. Financial Management Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary. Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste. Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget. Brand Champion Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence. Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction. Talent Management Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications. Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department. Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives. Ensure that the candidate experience is aligned with the talent philosophy of the Institution. Promote retention of an experienced seasonal workforce without reliance on staffing agencies or overtime. About Your Schedule Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: Typically work an eight-hour shift with a start time that varies between 5am to 5pm. About Your Compensation Compensation for this position starts at $18.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $22.00/Hour. About Living on the Grounds Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. If the section below is incomplete, candidates should assume that this is no housing associated with this position. Housing may be available in a limited capacity. About Chautauqua Institution Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization. The Institution's office in Washington, DC is located strategically for an ongoing role in the cultural conversations of the nation. Discovering Your Chautauqua Experience There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. In addition to a traditional gate pass, employees and their families will receive full access to our current and historical programs online at CHQ Assembly. Commitment to Values of IDEA Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions in which everyone feels that they can engage as full and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices and applicants will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate past experience, engagement, and professional expertise in IDEA. Vaccination for COVID-19 Chautauqua Institution has adopted a mandatory vaccination policy to safeguard the health of our employees, patrons, and our shared community from COVID-19. By applying for employment, candidates acknowledge that they will comply with Chautauqua Institution's Mandatory Vaccination Policy requiring all employees to provide proof of full vaccination immediately upon hire or be approved for a medical or religious accommodation and before physically starting work. Joining Our Talent Community Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org. We are looking forward to receiving your application. Thank you.

The Supervisor of Dining Services assists the Director of Dining Services with general oversight and management of department operations and personnel. The individual maintains a leadership role within the department, leads by example and ensures regulations, procedures Responsibilities 1. Assists Director of Dining Services with overseeing the daily operations of the dining service department including the kitchen, dish room, food storage areas, and dining rooms. 2. Adheres to state regulations, current best practices, policies, and procedures for food preparation and meal service. 3. Ensures all Dining Services staff members are adhering to department policies and procedures for food handling, preparation, and service. 4. Monitors department food and non-food item inventory consistent with resident needs and the weekly menu cycle. 5. Provides regular communication to the Director and/or Administrator regarding food service operations. 6. Conducts routine audits and monitors performance improvement initiatives related to food service at the direction of the Director of Dining Services or the Administrator. 7. Attends, and actively participates in, staff meetings, required in-service programs, and other meetings/programs deemed appropriate by the Administrator or Director of Nutritional Services. 8. Performs job functions of each subordinate department position when necessary. 9. Acts as Director of Dining Services in his/her absence. 10. Regularly interacts and communicates with residents/family members regarding meal service. 11. Maintains a working knowledge of federal regulations of the State Department of Health code and rules and regulations regarding meal service in the post-acute care setting. 12. Ensures proper preparation, maintenance, and service of food in accordance with state rules and regulations. 13. Acts as a preceptor for food service students and interns. 14. Assists with training of new and current department staff. 15. Conducts in-service programs for dietary and facility staff upon request. 16. Provides feedback to the Director and Administrator on the work performance of Dining Services staff members. 17. Utilizes electronic timekeeping system as directed. 18. Arrives to work on time, regularly, and works as scheduled. 19. Recognizes and follows the dress code of the facility including wearing name tag at all times. 20. Follows policy and procedure regarding all electronic devices, computers, tablets, etc. 21. Supports and abides by Elderwood's Mission, Vision, and Values. 22. Abides by Elderwood's businesses code of conduct, compliance and HIPAA policies. 23. Performs other duties as assigned by supervisor, management staff or Administrator. Qualifications High School diploma or equivalent Working knowledge of CMS and DOH regulations related to food service Associates degree in Food Service Management, Hospitality Management, or related field preferred Certified Dietary Manager preferred Demonstrated supervisory experience preferred Experience with DOH survey process preferred Computer skills consistent with nutritional software programs preferred This position requires regular interaction with residents, coworkers, visitors, and/or supervisors. In order to ensure a safe work environment for residents, coworkers, visitors, and/or supervisors of the Company, and to permit unfettered communication between the employee and those residents, coworkers, visitors, and supervisors, this position requires that the employee be able to read, write, speak, and understand the English language at an intermediate or more advanced level. EOE Statement WE ARE AN EQUAL OPPORTUNITY EMPLOYER. Applicants and employees are considered for positions and are evaluated without regard to mental or physical disability, race, color, religion, gender, national origin, age, genetic information, military or veteran status, sexual orientation, marital status or any other protected Federal, State/Province or Local status unrelated to the performance of the work involved.

Dash's Market is looking for applicants to fill a full time SOUS CHEF position. Working as a sous chef in our store would include, but not be limited to: -Preparing food to meet the specifications of guests in a timely manner -Working effectively with the Executive Chef to promote a healthy work environment -Using knives and other kitchen equipment such as grills, ovens, steamers and warmers in food preparation -Ensuring staff adheres to set standards -Keeping workstations and equipment clean and organized Working a Dash's in a full-time position also includes: -Health Care coverage -Vision & Dental Care coverage -Paid Vacation -Paid Holidays -Scholarship Program -401k with match

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef for the Richardson Hotel in Buffalo, NY . Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Salary range from $62,000 to $70,000 per year based on experience Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

Job Title: North Rockland Program Chef Job Status: Full-time Exempt Brigaid Supervisor: Regional Chef Compensation: $85,000 plus full benefits We're hiring a Program Chef to lead our work with North Rockland Central School District (NRCSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of over 70 and counting. About Our Partnership With NRCSD: NRCSD supports approximately 8,000 K-12 students across northern Rockland County and parts of Orange County, New York. Located north of New York City along the Hudson River, Rockland County is home to thousands of acres of parklands and seven state parks. The NRCSD foodservice program serves breakfast and lunch daily and operates out of 12 kitchen sites. They're eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in NRCSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Successful completion of two background checks prior to your start date Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield with a platinum level plan buy-up option as well 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 14 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Haverstraw, NY. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Haverstraw. Should you live farther than 120 miles from Haverstraw and get offered the position, we will support your relocation to an area commutable to Haverstraw by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

Job Description Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Chef for the Richardson Hotel in Buffalo, NY. Job Purpose: Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Qualifications and Requirements: High School diploma /Secondary qualification or equivalent. Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations. Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required. Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction. Prepare daily requisitions for supplies and food items for production. Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items. Check and control the proper storage of product and check portion control, to maintain qualify product. Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc) Must have knowledge of food and beverage preparation and service. Promptly report all maintenance issues Properly receive and store food and other deliveries Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking. Participate in physical inventories Guest Relations Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team Be professional, responsible and mature in conduct and behavior Be understanding of, encouraging to and friendly with all co-workers Be self-motivated and use time wisely Maintain open line of communications with each department Communicate pertinent information Respond positively to new ideas Openly accept critical/developmental feedback Maintain effective communication through the use of meetings, memorandums Be available to help other departments in emergency situations Perform other assignments as directed by supervisor. Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook. Safety and Security Skills Properly handle and account for keys Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns. This job requires the ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Ability to read recipes and follow their instructions. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Requires finger dexterity to be able to operate office equipment. Ability to obtain and/or maintain any government required licenses, certificates or permits. Other: Being passionate about people and service. Strong communication skills are essential when interacting with guests and employees. Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc. Basic math skills are used frequently when handling cash or credit. Problem-solving, reasoning, motivating, and training abilities are often used. Have the ability to work a flexible schedule including nights, weekends and/or holidays Amazing Benefits At A Glance: Salary range from $62,000 to $70,000 per year based on experience Team Driven and Values Based Culture Medical/Dental/Vision Vacation & Holiday Pay Same-day pay available Employee Assistance Program Career Growth Opportunities/ Manager Training Program Reduced Room Rates throughout the portfolio Third Party Perks (Movie Tickets, Attractions, Other) 401(k) Employee assistance program Employee discount Flexible schedule Flexible spending account Life insurance Parental leave Referral program

Job Description Chautauqua Hotel Co. Athenaeum in Chautauqua, NY is looking for one sous chef (food truck) to join our team. Our ideal candidate is self-driven, ambitious, and reliable. Responsible for mid-level planning and directing food preparation. This will involve a large degree of supervising kitchen staff. Assists the Executive Chef with menu planning, inventory, and managing of supplies. 1-3 years combined Sous Chef education/experience required. The A Truck is a food truck operated by the Chautauqua Hotel Company. About Your Workday Business Operations & Strategy In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered. Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation. Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations. Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests. Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food & Beverage Director, and Hotel General Manager. Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution. Financial Management Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary. Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste. Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget. Brand Champion Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence. Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction. Talent Management Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications. Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food & Beverage Department. Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives. Ensure that the candidate experience is aligned with the talent philosophy of the Institution. Promote retention of an experienced seasonal workforce without reliance on staffing agencies or overtime. About Your Schedule Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: Typically work an eight-hour shift with a start time that varies between 5am to 5pm. About Your Compensation Compensation for this position starts at $18.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $22.00/Hour. About Living on the Grounds Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. If the section below is incomplete, candidates should assume that this is no housing associated with this position. Housing may be available on a limited basis. About Chautauqua Institution Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization. The Institution's office in Washington, DC is located strategically for an ongoing role in the cultural conversations of the nation. Discovering Your Chautauqua Experience There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. In addition to a traditional gate pass, employees and their families will receive full access to our current and historical programs online at CHQ Assembly. Commitment to Values of IDEA Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions in which everyone feels that they can engage as full and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices and applicants will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate past experience, engagement, and professional expertise in IDEA. Vaccination for COVID-19 Chautauqua Institution has adopted a mandatory vaccination policy to safeguard the health of our employees, patrons, and our shared community from COVID-19. By applying for employment, candidates acknowledge that they will comply with Chautauqua Institution's Mandatory Vaccination Policy requiring all employees to provide proof of full vaccination immediately upon hire or be approved for a medical or religious accommodation and before physically starting work. Joining Our Talent Community Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org. We are looking forward to hearing from you.

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

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef, Full-time. This position is scheduled Monday through Friday from 6:30 a.m. to 3:00 p.m. is $25.00/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

The Fine Dining Room Manager administers, directs and controls the effective and efficient operation of the assigned F&B outlet. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Upon approval of division management implement and maintain 5 star standards. 2. Train all restaurant staff to perform their job duties in accordance with departmental and company standards. On an on-going basis monitor performance to ensure that all staff consistently meet or exceed these standards. 3. Maintain high food and service standards including staff timing standards for proper customer service experience. 4. Evaluate, provide feedback and direct Shift Managers and all restaurant staff. 5. Ensure that all products served meet the established specifications and standards. Ensure proper food preparation and handling, efficient expediting from kitchen and that all food is presented properly on correct serving vessels. 6. Provide disciplinary action when needed. 7. Participate in weekly management meeting. 8. Maintain constant control of the restaurant including but not limited to; greeting and seating of guests, taking a proactive approach to resolving service failures, handling guest complaints in a manner that is consistent with a five star restaurant, responding to employee complaints on a timely basis, and addressing other problems that are encountered. Also responsible for making division management aware of pertinent issues as it relates to the above. 9. Report any incidents to appropriate Supervisors. 10. Personally handle reservations and requests of VIPS, dignitaries, casino officers, board members and Seneca Tribal Officials and their guests. 11. Assure prompt, professional service to all guests. 12. Responsible for approaching all tables and speaking with guests to obtain feedback about dining experience. 13. Handle administrative duties such as scheduling, payroll, filing, personnel maintenance and HR issues. 14. Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours. 15. Train Shift Managers for administrative duties. 16. Advise Director of F&B of daily problems and needs; utilize all available resources to maximize profits and minimize loss. 17. Complete daily reports including Daily Manager Report and any Incident Reports. 18. Prepare necessary paperwork and order needed supplies and equipment for an efficient customer oriented operation. 19. Communicate regularly with associates and keep them informed of all Casino activities and events. 20. Ensure that staff behavior and appearance are in full compliance with established standards at all times. 21. Share accountability for achieving cost goals, labor and expenses. 22. Evaluate staff performance on a ninety (90) day and annual basis. 23. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 24. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 25. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 26. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 27. Attend all necessary meetings. 28. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: 1. Must demonstrate leadership, fairness, and sensibility to the customers and employees. 2. Must possess ability to instill a sense of pride and personal responsibility in subordinates. Education/Experience: 1. Must be 18 years of age or older upon employment. 2. High school Diploma or its equivalent required. 3. Two-year Associate's degree or Bachelor's degree from a four-year college desired. 4. Minimum six (6) years in the field of food and beverage; minimum of five (5) years high volume steakhouse and/or fine dining Food & Beverage Management experience required. 5. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 6. Must possess general knowledge of all phases of full-service dining and food and beverage service procedures. 7. Must be able to evaluate statistical reports and other business reports. 8. Extensive knowledge of wine and spirits. 9. Must be computer literate, including broad knowledge of all Microsoft office applications as well as restaurant automated systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills. 2. Ability to write routine correspondence and to speak effectively to the public, employees and customers. 3. Must have the ability to deal effectively and interact well with the customers and employees. 4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk, and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. Salary Starting Rate:$68,697.18 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

The Culinary Sous Chef is the third in command in the kitchen and generally in charge of food production. The Culinary Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work well-groomed in full uniform and on time with badge on upper left side of uniform. 2. Provide prompt, friendly, and courteous service of food and beverage to all our guests. 3. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language. 4. Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. 5. Supervise kitchen preparation for service of all stations. 6. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. 7. Maintain clean work areas, utensils, and equipment. 8. Prepare food in a safe manner dictated by company standards and policies 9. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 10. Orient and train kitchen personnel in property and department rules, policies and procedures. 11. Train kitchen personnel in food production principles and practices. Maintain quality standards for all menu items and for food production practices. 12. Supervise the production of all food items. 13. Relay all guest complaints and or compliments to manager or supervisor on duty. 14. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 15. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 16. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 17. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 18. Attend all necessary meetings. 19. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS: Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Degree from a postsecondary culinary arts training program. 3. A minimum of three (3) years in a food preparation position. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. 5. Extensive knowledge of fine seafood, protein and poultry. 6. Computer literate in all Microsoft Office applications and automated restaurant systems. Language Skills and Reasoning Ability: 1. Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers. 2. Must have the ability to deal effectively and interact well with the customers and employees. 3. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner. Physical Requirements and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. 3. Work involves moderate exposure to high temperatures and/or loud noises. 4. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 5. Work environment involves some exposure to physical risk, which requires following basic safety precautions. Other: 1. Must be able to be approved for and maintain a valid Seneca Nation license. 2. Must be able to read, write, speak and understand English. Must be able to respond to visual and aural cues. 3. Work nights, weekends and holidays as required. 4. Employment is contingent upon a favorable outcome of a background investigation and drug screening. 5. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived. 6. Preference in filling vacancies is given to qualified members of the Seneca Nation of Indians or qualified Native American candidates in accordance with the Indian Preference Act (25 USC 472). The Seneca Nation of Indians and the Seneca Gaming Corporation are also committed to achieving full equal opportunity without discrimination based on race, religion, color, gender, national origin, politics, marital status, physical disability, age or sexual orientation. Salary Starting Rate:$49,069.41 Compensation is negotiable based on experience and education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.

Job Description AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef, Full-time. This position is scheduled Monday through Friday from 6:30 a.m. to 3:00 p.m. is $25.00/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Reports to the Food Service Manager. Assists the Cook in the preparation of meals and general kitchen and dining area sanitation. Essential Functions 1. Ensures serving counters stocked with salads, desserts, and other foods. 2. Replenishes napkin dispensers, plate racks, silverware racks, salt and pepper shakers, condiments, etc. 3. Makes coffee, tea, and other beverages. 4. Assists in the preparation of other foods under the direction of a Cook. 5. Sets up cafeteria lines and serves meals on the line. 6. Assists in the storage and inventory of supplies and transfers food ingredients from the storage area to the cooking area. 7. Cleans the food service area, tables, kitchen equipment, and appliances and ensures proper floor care. 8. Assists in washing dishes/utensils; stores them in an orderly fashion. 9. Supervises students assigned to assist in any of the above duties under the direction of the Cook or Food Service Supervisor. 10. Models, mentors, and monitors the positive normative culture of the center. 11. Acts as a responsible custodian for the assigned center property. 12. Reports violations of unethical behavior. 13. Suggests opportunities for continuous operational improvement and reduction of waste. 14. Identifies and reports on environmental health and safety concerns found in the Food Service Department. 15. Able to maintain a 75% or higher on the employee scorecard. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Required Education & Experience * Six months of food services or custodial experience * Cafeteria/kitchen experience Certifications/Competencies * Valid food handler's permit in the center's state * Positive, quality customer service to students, staff, and other center customers * Ability to assist in programs and activities held in the cafeteria * Ability to promote the Career Success Standards (CSS) by modeling appropriate behaviors, mentoring students when necessary, and monitoring both positive and negative behaviors through interventions * Strong organizational skills * Excellent written and verbal communication skills * Computer proficiency Minimum Eligibility Qualifications * If the position requires driving, a valid driver's license in the state of employment with an acceptable driving record is required * I-9 documentation required to verify authorization to work in the United States * Successfully pass a pre-employment (post offer) background check and drug test.

We know that a chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for a Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position is $62,800.00 to $70,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. Job Responsibilities * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of management of people and/or problems * Requires oral, reading and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Jamestown