Executive chef jobs in Hershey, PA - 64 jobs

Job Description Executive Chef Upscale Casual Restaurant Group Wayne, PA $85-90k, bonus and benefits Join our team in Wayne, PA! We're seeking an experienced and talented Executive Chef to lead our kitchen team and deliver exceptional culinary experiences to our guests. Job Summary: As the Executive Chef in Wayne, PA, you'll oversee all culinary activities, lead a team of skilled kitchen professionals, and drive business growth through innovative menu development, cost control, and exceptional guest service. Responsibilities: Manage daily kitchen operations, ensuring high-quality food and service Lead, train, and develop a talented team of cooks and kitchen staff Develop and implement menus, recipes, and specials Manage food costs, inventory, and supplies Maintain a clean, safe, and organized kitchen environment Collaborate with front-of-house team to ensure seamless service Requirements: 5+ years of progressive culinary experience, high volume sales Bachelor's degree in culinary arts or related field preferred Proven leadership and management skills Excellent communication and problem-solving abilities What We Offer: Competitive salary and benefits package Opportunities for professional growth and development Dynamic and supportive team environment Free meals and discounts Apply: If you're a passionate and driven culinary professional, we want to hear from you! Send your resume to ************************* to join our team in Wayne, PA.

Join Our Team! Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and delivering upscale casual dining experiences that prioritize both quality and hospitality? Are you looking for more than just a job-something meaningful, where you can grow and thrive? Look no further. We're seeking a talented and motivated Executive Chef to lead our kitchen and be a vital part of our outstanding team and culture. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: You'll lead our culinary operations with creativity, passion, and precision. Guide, mentor, and develop a talented kitchen team Uphold our commitment to food quality, safety, and consistency Collaborate on seasonal menus that keep our guests excited and coming back Be supported by a company that invests in your success and growth What You'd Bring: Proven experience as an Executive Chef in a high-volume, upscale kitchen ($5M+ in annual sales) A strong passion for elevated, made-from-scratch cuisine Inspirational leadership skills and a commitment to team development Strong communication, organization, and BOH operational expertise A positive, inclusive, and solutions-focused mindset What We Offer: A supportive, growth-oriented work culture Competitive salary and comprehensive benefits package A passionate team dedicated to culinary excellence The opportunity to build a meaningful, fulfilling career-not just a job We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and we do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. Ready to lead with purpose and passion? Apply today and discover why this just might be the best job you've ever had. Requirements Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ Strong leadership skills and a solid understanding of back-of-house day-to-day restaurant operations Strong knowledge of back-of-house operations, including inventory, food safety, and kitchen leadership Proven ability to lead, motivate, and develop high-performing teams Passion for hospitality, quality, and delivering an exceptional front-of-house guest experience Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $90,000 per year

Job Description We are looking for a creative and proficient executive chef skilled in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen. Responsibilities Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Skills Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate Job Type: Full-time Salary: From $75,000.00 per year Benefits: 401(k) matching Dental insurance Disability insurance Employee discount Health insurance Paid time off Vision insurance Schedule: 10 hour shift Holidays Night shift Weekend required Supplemental pay types: Bonus pay Ability to commute/relocate: Wilmington, DE 19806: Reliably commute or planning to relocate after starting work (Required) Experience: Culinary experience: 10 years Cooking: 10 years Work Location: In person

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

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

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

Full-time Description We are seeking a committed and experienced Executive Chef to lead our kitchen team and create an exceptional dining experience for residents, families, and guests. This role oversees menu planning, meal preparation, purchasing, inventory, and compliance with health and safety standards, while mentoring and managing a team of kitchen staff. The ideal candidate is a strong leader with culinary knowledge, proven management experience, and high standards for quality, safety, and presentation. Key Responsibilities: Lead, supervise, and train the back-of-house kitchen team. Plan and prepare menus, ensuring meals are high quality, nutritious, and meet unique dietary needs of residents. Ensure high standards of taste, texture, temperature, and presentation of every dish. Develop and maintain standard recipes and menu cycles. Manage purchasing, inventory, and budget management. Lead routine cleaning and maintenance of kitchen space and equipment. Ensure compliance with all health, sanitation, and regulatory best practices. Plan and participate in special meals, events, and celebrations. Assist in resolving resident and team member concerns, maintaining close communication with the Dining Services Director. Requirements Education & Experience: High School Diploma or GED required; culinary degree or management training preferred. Minimum 2 years of cooking experience. ServSafe Certification Skills & Qualifications: Strong leadership and team development abilities. Expert knowledge and skill to prepare meals appetizing in appearance and taste. Ability to thrive in a fast-paced environment with multiple priorities. Effective verbal and written English communication skills. Technologically proficient, especially in Microsoft Office Suite. Sound judgement and a strong ethical foundation in decision-making. Flexibility to work various shifts, including weekends and holidays. Physical Requirements: Ability to lift and carry up to 50 lbs. occasionally. Frequent standing, walking, bending, and reaching in a kitchen/dining setting. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions. As an equal opportunity employer, we are committed to creating a diverse and inclusive environment for all employees. We encourage applications from individuals of all backgrounds and experiences. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. If you require reasonable accommodation to complete a job application, pre-employment testing, job interview, or to otherwise participate in the hiring process, please contact **************************. Salary Description $60,000 to $65,000

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

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

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

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

PowerPay is a financial technology company (fintech) in several vertical markets including home improvement, healthcare, and more. PowerPay is building a national network of partners that offer our financing solutions to their respective clients/customers/patients. PowerPay originates and services all loans. ******************* EOE Job Description Do you love to cook? Do others rave about your food? Looking for a flexible position that allows you to make $$? If so, we want to hear from you! We are seeking a dedicated Part-Time Chef (one person operation) to join our team, responsible for preparing high-quality meals for our office employees 3-4 days per week. This person will be responsible to purchase (shop for ingredients) and prepare food for lunches for approximately 20-25 employees, as well as grab and go snacks. The ideal candidate will bring culinary expertise, leadership skills, and a passion for food service to ensure an excellent culinary experience for staff and visitors. This role offers an excellent opportunity to showcase your culinary talents for a great team of employees. Duties Prepare and cook a variety of meals tailored to office needs Oversee food production, ensuring dishes meet quality standards and dietary requirements Ordering supplies, & shopping for food Ensure compliance with food safety regulations and maintain cleanliness of the kitchen area Plan menus that accommodate dietary restrictions and preferences while maintaining variety Manage food handling procedures to uphold hygiene standards If interested, please submit a resume for consideration. Qualifications Proven experience in culinary roles such as chef, cook, or food service professional Knowledge of dietary department practices and food safety regulations Experience with menu planning Demonstrated expertise in food preparation, cooking techniques, and food presentation Healthy minded individual Nutrition experience helpful ServSafe certification Catering experience very helpful

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

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

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

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

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

AT WHITE DOG CAFE UNIVERSITY CAFE What makes White Dog Cafe special and a great place to work?! Cuz' we give a damn! White Dog Cafe is part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe, an iconic restaurant in University City for over 30 years, is a leader in using environmentally sustainable, organic and local foods from farms within 50 miles. Known for warm hospitality, inspiring and award winning food, the White Dog's historic three brownstones were recently completely renovated offering charming and whimsical dog décor and artwork in its many unique dining spaces and outdoor patio. The seasonal menu changes often, with innovative dishes highlighting local ingredients such as the Homemade Rigatoni with Spicy Lamb Bolognese and Basil Ricotta, Lancaster County Chicken and Verlasso Salmon as well as Market Salads and delicious shared Small Plates. Complimented with an all American wine list, local craft beers and seasonal specialty cocktails and refreshing mocktails. White Dog Cafe is open for Lunch, Brunch on Saturday and Sunday and nightly dinner. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

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