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Executive chef jobs in Lancaster, PA - 43 jobs

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Executive Chef
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  • Executive Chef

    RCS Hospitality Group 3.5company rating

    Executive chef job in Valley, PA

    Lords Valley Country Club (LVCC), a Platinum-level, member-owned club nestled within the Hemlock Farms Community in Northeastern Pennsylvania, is seeking a talented and experienced executive chef to lead its renowned culinary operations. Recognized as one of the Platinum Clubs of America and ranked among the top private clubs worldwide, LVCC offers a unique blend of rustic elegance, exceptional recreational facilities, and a vibrant social atmosphere. This is an extraordinary opportunity to join a highly regarded organization that values culinary innovation, impeccable service, and a commitment to creating unforgettable experiences for its members and their families. POSITION OVERVIEW The Executive Chef leads all culinary operations, including menu planning, food production, staff supervision, and budget management, while maintaining the highest standards of quality, sanitation, and safety. Reporting directly to the General Manager, this role oversees the Sous Chef, Game House Manager, and all culinary staff, ensuring efficient and cost-effective operations that consistently exceed member and guest expectations. This position requires exceptional cooking skills, strong leadership, and a proven ability to pair food and wine effectively. The Executive Chef collaborates with the Food and Beverage Director on menu creation and wine selection, develops recipes, and establishes food purchase specifications. Ideal candidates will have a Culinary Arts or Hospitality Management degree with eight years of relevant experience or equivalent qualifications and a demonstrated track record of culinary innovation and team leadership. RESPONSIBILITIES Oversees all food production, including that sold in restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervises production and staff. Develops and monitors food and labor costs and budgets for the department. Maintains the highest professional food quality and sanitation standards. JOB DUTIES Hires, trains, supervises, schedules, and evaluates staff work in the food production departments. Plans menus with the General Manager for all food outlets in the club, special occasions, and events. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical, technically correct, and within budgeted labor cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high sanitation, cleanliness, and safety standards are maintained throughout all kitchen areas. Establishes controls to minimize food and supply waste and theft. Safeguard all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles. Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consult with the House and Social committees about food production for planned special events. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluate food products to ensure that quality standards are consistently attained. Interacts with applicable food and beverage managers to ensure that food production consistently exceeds members' and guests' expectations. Plans and manages the employee meal program. • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology. Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards, and disciplines staff fairly and legally. Recommends compensation rates and increases for kitchen staff. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Motivates and develops staff, including cross-training and promotion of personnel. Regularly visits the dining area to welcome members. Hosts taste panels to assess the feasibility of proposed menu items. Reviews and approves product purchase specifications. Coordinates with accounting to maintain accurate and timely inventory practices. Monitors the ordering, receiving, and inventory control program for food products and supplies to ensure proper purchase quantities and prices. Establishes buffet presentations. Maintains physical presence during times of high business volume. Implements safety training programs; manages OSHA-related aspects of kitchen safety. Understands and consistently follows proper sanitation practices, including personal hygiene practices. Undertakes special projects as assigned by the General Manager. JOB KNOWLEDGE, CORE COMPETENCIES, AND EXPECTATIONS Exceptional cooking skills. Plans and monitors all food-production-related costs. Plan menus with the Clubhouse Manager. Develop food purchase specifications and standard recipes. Maintains food quality and sanitation standards. Knowledge of and ability to perform required roles during emergencies. CANDIDATE QUALIFICATIONS Bachelor's degree in culinary arts and/or Hospitality Management degree and eight years of food production and management experience; or 15 years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities. Excellent managerial, leadership, and interpersonal skills. Must have a record of success in building, training, and leading a collaborative and respectful team. Has an engaging, friendly, and energetic personal style, allowing him/her to interact with various members. Must possess a sharp eye for detail in the overall management of kitchens, especially in food presentation, consistency, inventory, and food cost. Certification from the American Culinary Association or other professional hospitality association. Food safety certification. REPORTS TO General Manager/COO DIRECT REPORTS Sous Chef Game House Manager All Culinary Staff THE CLUB OFFERS Salary is offered at $110,000-$120,000 annually, commensurate with experience. Annual performance bonus. Paid vacation. 401k Medical, dental, and life insurance. Short-term and Long-term disability. Continuing education allowance. CLUB OVERVIEW Lords Valley Country Club, a private, member-owned club within the Hemlock Farms Community in Northeastern Pennsylvania, offers an unparalleled retreat for members and their families. Designed for those who value quality time with loved ones, LVCC blends rustic elegance with exceptional recreational facilities, fine dining, and a rich social calendar. Recognized as one of the Platinum Clubs of America, ranked 21st out of the top 150 clubs nationwide, and #107 among Platinum Clubs of the World, LVCC stands as a symbol of excellence and distinction. Known as "a resort for all seasons," LVCC features a USGA-rated championship 18-hole golf course, renowned for its beauty and challenge, complemented by a driving range, putting and chipping greens, and a 19th-hole grill. The club's tennis facilities boast nine Har-Tru courts and four Pickleball courts, and the heated swimming pool, equipped with a waterslide, provides a perfect summer escape. Members enjoy dock space, club boats, and a well-equipped fitness room for year-round activity. From the vibrant colors of autumn reflecting in the surrounding lakes to cozy winter gatherings by the clubhouse fireplace, LVCC offers an array of seasonal experiences. With over 60 years of tradition and a commitment to excellence, LVCC is more than a club; it's a community that celebrates the best in life. CLUB DETAILS 245 Members $850,000 Gross F&B Revenues 90% a la carte/10% banquet Three Dining Outlets The Executive Chef collaborates with the Social and House Committees Website: ***************************************
    $110k-120k yearly 60d+ ago
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  • Executive Chef

    Vintner's Table

    Executive chef job in Reading, PA

    Job Description This position requires a skilled culinary professional with the ability to maintain our high standards of quality and guest satisfaction. The position provides an opportunity to grow and advance while enjoying a friendly and enjoyable work environment. The Executive Chef is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. One must be willing to collaborate and train others in a solid team environment alongside the Kitchen Manager. Qualifications A minimum of 5 years of experience in varied kitchen positions including food preparation, line, broiler, sauté' and expediter. At least 2 years' experience in a lead chef role. Must be ServSafe certified. Must be able to communicate clearly with managers, kitchen, banquet, and FOH staff and guests. Work a minimum of 50 hours per week. Experience in managing a team, while identifying and developing employees for future leadership roles. Some experience in facilitating and effectively executing training of kitchen staff. Understanding of managing inventory, costs of goods, and overall control of financials Ability to work days, evenings, weekends, and holidays. Desired Characteristics Highly motivated and with high integrity Leadership, creativity, and financial management skills Be able to prioritize, manage time, and multi-task Strong problem-solving capabilities Self-motivated and mature Strong communication and organizational skills Attention to detail Strong ability to work in a diverse team environment Ability to work in a fast paced constantly changing environment Ability to think on your feet Duties and Responsibilities Culinary Experience/Food Preparation: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Demonstrate excellence in culinary innovation in both food preparation and presentation. Manage in establishing portion sizes and prepare standard recipe cards for any menu items and specials. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures. Check and maintain proper food holding and refrigeration temperature control points. Comply with nutrition and sanitation regulations. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen at all times. Forecast all food consumption for restaurant and banquet events, purchase orders, scheduling, and staffing needs. Develop outside catering menu options Create and execute menus for Vintner's Table Events including ordering, pre-plating, and execution day of. Establish and standardize presentation techniques and quality standards. Team Development: Coach, teach, develop, and inspire the culinary team to provide unforgettable food experiences. Provide orientation of company and department rules, policies, and procedures, and oversee training of new kitchen employees. Be knowledgeable of restaurant policies to report to the General Manager regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils, cleanliness, and sanitation practices. Provide safety training in first aid, lifting and carrying objects, and handling hazardous materials. Provides schedules to staffing two weeks in advance Promote a fun and positive family-style work environment. Operations/Safety Management: Prepare all required paperwork, including forms, and P&L reports in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Assures all processes and procedures are standardized, documented, and included in all training programs. Manuals, videos, and checklists would be included as appropriate. Fill in where needed to ensure guest service standards and efficient operations. Executive Management: Maintain an open dialogue with General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, and Assistant Kitchen Manager Banquet be open to suggestions and feedback and adjust as needed. Building sales and to maximize financial success for the restaurant, catering, and banquet events; ability to develop strategies that enhance revenue and control expense. Perform all administrative duties with accuracy and timeliness. KPI: Adheres to an operating budget Implements a training program with kitchen staff on basic knowledge Maintain a high standard of dish presentations Customer satisfaction with exceptional feedback Maintain a positive and motivated, well-trained team Ensure the highest level of guest satisfaction Ensure sanitization and cleanliness of the kitchen Effectively communicate with the General Manager, Lounge Manager, Bottle Shop Manager, Assistant Kitchen Manager Front Line, Assistant Kitchen Manager Banquet, and other team members Complete accurate and timely ordering, inventory, and administrative paperwork Benefits: Competitive compensation package Medical, dental, vision and life insurance options Paid time off Company dining program Clear path for growth and career advancement Excellent opportunity with growing brand Environmental/Physical Requirements: Essential duties require long periods of standing up to 10 hours at a time and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. Duties are performed in both indoor and outdoor settings, with events often taking place in the elements in all four seasons. Events often involve loud music. The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives and slippery floors that need managed
    $50k-79k yearly est. 15d ago

  • Executive Chef

    Londonderry Village 3.9company rating

    Executive chef job in Palmyra, PA

    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
    $49k-66k yearly est. 14d ago

  • Executive Chef

    Culinesse

    Executive chef job in Lancaster, PA

    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.
    $50k-79k yearly est. 14d ago

  • Executive Chef

    Residence at Village Greens

    Executive chef job in Sinking Spring, PA

    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
    $60k-65k yearly 60d+ ago

  • Cook/Line Chef (FT) $16-$20/hour

    Providence Place Senior Living 4.2company rating

    Executive chef job in Lancaster, PA

    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
    $16-20 hourly Auto-Apply 13d ago

  • Chef Manager

    Sodexo S A

    Executive chef job in Lititz, PA

    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
    $46k-71k yearly est. 7d ago

  • Chef Manager

    Forefront Healthcare

    Executive chef job in Lititz, PA

    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
    $46k-71k yearly est. 18h ago

  • Chef Manager

    Forefront Healthcare & Culinary Services

    Executive chef job in Lititz, PA

    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
    $46k-71k yearly est. 12d ago

  • Executive Sous Chef

    Club 4.5company rating

    Executive chef job in Avondale, PA

    Executive Sous Chef at Hartefeld National | Avondale, PA | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef's insights and recommendations to build a high-performing team. Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. Lead by example and participate actively as a team member. Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous Chef. Health and sanitation card. Food service management certification, Serve Safe. Preferred A college degree in Culinary Arts or a related field. Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.
    $68k-95k yearly est. Auto-Apply 8h ago

  • Executive Sous Chef

    Invited

    Executive chef job in Avondale, PA

    Executive Sous Chef at Hartefeld National | Avondale, PA | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: * Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. * Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. * Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. * Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. * Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. * Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the * Executive Chef's insights and recommendations to build a high-performing team. * Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. * Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. * Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. * Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. * Lead by example and participate actively as a team member. * Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required * High school diploma or equivalent. * A minimum of 3 years of experience as a Sous Chef. * Health and sanitation card. * Food service management certification, Serve Safe. Preferred * A college degree in Culinary Arts or a related field. * Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.
    $50k-79k yearly est. Auto-Apply 13d ago

  • Executive Chef

    Aramark 4.3company rating

    Executive chef job in Reading, PA

    The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice food production techniques + Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved + Reward and recognize employees + Plan and execute team meetings and daily huddles + Complete and maintain all staff records including training records, shift opening/closing checklists and performance data + Develop and maintain effective client and guest rapport for mutually beneficial business relationships + Interact directly with guests daily + Aggregate and communicate regional culinary and ingredient trends + Responsible for delivering food and labor targets + Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends + Ensure efficient execution and delivery of all culinary products in line with the daily menu + Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items + Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards + Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used + Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase + Ensure proper equipment operation and maintenance + Ensure compliance with Aramark SeniorLIFE+ SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations + Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 at least 4 years of culinary experience + At least 2 years in a management role preferred + Requires a culinary degree or equivalent experience + Ability to multi-task + Ability to simplify the agenda for the team + Requires advanced knowledge of the principles and practices within the food profession. + This includes experiential knowledge required for management of people and/or problems. + Requires oral, reading, and written communication skills **Education** **About Aramark** **Our Mission** Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. **About Aramark** The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook , Instagram and Twitter .
    $45k-79k yearly est. 9d ago

  • Sous Chef East

    Landis Communities 4.5company rating

    Executive chef job in Lititz, PA

    • 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.
    $41k-62k yearly est. 10d ago

  • Sous Chef

    TFB-Catering (Per Diem, TFB Catering

    Executive chef job in Lititz, PA

    Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Profit sharing Training & development Vision insurance Work at the Rock Lititz Campus! Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! Per Diem, Lititz is seeking a Sous Chef to join our talented team! Our restaurant utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. The restaurant is located in the Hotel Rock Lititz and on the Rock Lititz Campus providing service to leisure and business travelers, Rock Lititz campus community, and the local Lititz and Lancaster community, and maybe the occasional rock star! *compensation based on experience Hours: MON - SAT 12-10pm SUN 8 - 4 Paid Time Off Employee Meal Employee Outings Healthcare provided Profit Sharing Program Responsibilities: -Assisting in the research and development of new menu items -Responsible for organizing and overseeing daily and weekly prep -Assisting the Executive Chef in training/development of staff -Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols Requirements: -4+ years of experience -Team-oriented attitude -Must have reliable transportation -Love of food and people
    $39k-60k yearly est. 10d ago

  • Seafood Chef

    Stauffers of Kissel Hill 4.2company rating

    Executive chef job in Lititz, PA

    Wage:$19.00 an hour This is a full time position at our Lititz Pike Fresh Foods, requiring day and weekend availability, 6am-4pm. Attention food lovers, are you ready to do what you love? We have job opportunities at Stauffers of Kissel Hill! Why is this a perfect fit for you? Your passions are ours too! Stauffers of Kissel Hill is a local and family owned company that values teamwork, respect, integrity, commitment, and service. We promote our team from within our own company and will teach you with on the job training and leadership classes. Responsibilities • Maintains perishable Seafood according to proper handling instructions. • Prepares, packages & merchandises various seafood items for display cases as well as "ready to eat" and "heat and eat" meal solutions. • Produces the proper level of product in the coolers for the merchandising of displays. • Is able to read and follow recipes. Is knowledgeable regarding proper units of measurement used in cooking. • Cleans department area, including equipment, containers, storage areas, aisles, and display cases; keeping products and supplies well organized. • Operates equipment, if needed (if over 18 years of age). • Operates price scale with knowledge of current prices. Prices or changes price tags on merchandise referring to price list and in coordination with scan department. • Receives, opens, and unpacks cartons and crates of merchandise, checking invoice against items received. Promptly clears floor of all restocking equipment and debris. • Prepares, packages, and rotates product according to departmental guidelines. • Sets and signs displays of merchandise to attract customers and promote sales. • Takes and processes customer orders according to customer request ensuring that product is ready on time. • Takes inventory or examines merchandise on a regular basis, to identify items needing to be reordered or replenished. Qualifications • While performing the duties of this job, employees are regularly exposed to cold temperatures while working in or around the coolers. working in or around the coolers. • The employee must regularly lift and /or move up to 25 pounds and frequently lift and/or move up to 50 pounds. • The employee must be at least 18 years old.
    $19 hourly Auto-Apply 13d ago

  • Sous Chef

    Lucky Strike Entertainment 4.3company rating

    Executive chef job in Sinking Spring, PA

    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: ************************************
    $18-23 hourly Auto-Apply 60d+ ago

  • Sous Chef

    TFB-Catering

    Executive chef job in Lititz, PA

    Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Opportunity for advancement Paid time off Profit sharing Training & development Vision insurance Work at the Rock Lititz Campus! Apply to join one of the fastest-growing hospitality groups in Lancaster - TFB Hospitality! Per Diem, Lititz is seeking a Sous Chef to join our talented team! Our restaurant utilizes the bounty of Lancaster County to provide an eclectic menu of both local and international cuisine with a rock and roll flair. The restaurant is located in the Hotel Rock Lititz and on the Rock Lititz Campus providing service to leisure and business travelers, Rock Lititz campus community, and the local Lititz and Lancaster community, and maybe the occasional rock star! *compensation based on experience Hours: MON - SAT 12-10pm SUN 8 - 4 Paid Time Off Employee Meal Employee Outings Healthcare provided Profit Sharing Program Responsibilities:-Assisting in the research and development of new menu items-Responsible for organizing and overseeing daily and weekly prep-Assisting the Executive Chef in training/development of staff-Responsible for inventory and assisting the Exec Chef in ordering -Preparing menu items in cooperation with the rest of the kitchen staff -Following and maintaining food safety protocols Requirements: -4+ years of experience -Team-oriented attitude -Must have reliable transportation -Love of food and people Compensation: $48,500.00 - $54,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. From classic cocktails and craft beers to rustic Irish dishes and fresh, local fare, TFB Hospitality is dedicated to providing world-class eating & drinking experiences at each of our restaurant concepts and catering operations. We believe in a team mentality where each member is as valued & relied upon as they are held accountable, no matter your role. If this sort of ecosystem approach to food service and hospitality sounds like something you'd like to be a part of, we want to hear from you!
    $48.5k-54k yearly Auto-Apply 60d+ ago

  • Assistant Chef - Culinary Team Lead

    Revival Cocktails & Kitchen

    Executive chef job in Hummelstown, PA

    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
    $50k-65k yearly 13d ago

  • Cook - Chef

    Traditions of Hershey

    Executive chef job in Palmyra, PA

    SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements * A passion for helping seniors * A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members * Ability to communicate effectively in English; both oral and written * Ability to work every other weekend * Ability to work effectively as part of a team Job Responsibilities Include * Preparing all meals and menu items according to proper safety and cooking techniques * Utilizing your culinary talents to cook healthy and great tasting menu items * Assisting in menu planning and the purchasing and ordering of food, supplies and equipment * Assisting in preparation of special meals, party menus and special event menus. Qualifications: * High school diploma or general education degree (GED) * 2 years experience in batch cooking Benefits: * Quality of life - No late-night restaurant hours * ServSafe training available * Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!
    $32k-50k yearly est. 24d ago

  • Cook - Chef

    Chocolate Avenue Grill

    Executive chef job in Hershey, PA

    Job Description INSIDER INFO: This is one of our best positions - and it's open for a limited time! Company: Chocolate Avenue Grill Job Title: Cook - Chef Pay: We're offering $18 - $22 per hour. Schedule: This is a full-time job, working 8-hour or 10-hour shifts, five days a week. WHAT SETS THIS COOK - CHEF ROLE APART: Health insurance Vision insurance Dental insurance Employee discount Flexible schedule Major holidays off THE ROLE: Each day, you'll be cooking and presenting menu items alongside our kitchen team. You'll prepare sauces, follow recipes, and help with prep work so everything runs smoothly. You'll also keep your station clean, organized, and stocked so you're ready for each order that comes in. READY TO JOIN US? We believe great food starts with great people. Located in downtown Hershey, our locally owned restaurant is more than just a place to eat - it's a place to feel welcome. We value fairness, respect, and teamwork, and we're proud to offer a menu full of variety along with friendly, small-town hospitality. Our newly renovated space mixes classic charm with a modern touch, making it a great place for both guests and our team. If you love food, enjoy being part of a community, and want to work in a supportive environment, we'd be happy to meet you! Liking what you're hearing? All that you need is: Basic understanding of, or the ability to learn, food handling techniques, preparation, and cooking procedures Ability to work in a fast-paced, sometimes stressful environment while remaining calm Ability to work well as part of a team If this sounds like the right restaurant job for you, we'd love to meet you! Apply today with our 3-minute, mobile-friendly initial application and join our kitchen team! Job Posted by ApplicantPro
    $18-22 hourly 30d ago

Learn more about executive chef jobs

How much does an executive chef earn in Lancaster, PA?

The average executive chef in Lancaster, PA earns between $41,000 and $96,000 annually. This compares to the national average executive chef range of $40,000 to $87,000.

Average executive chef salary in Lancaster, PA

$63,000

What are the biggest employers of Executive Chefs in Lancaster, PA?

The biggest employers of Executive Chefs in Lancaster, PA are:
  1. Culinesse
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