Executive chef jobs in Parma, OH

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio 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: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments 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.

Full-time Description As an Executive Chef, you'll set the culinary vision for our catering operations-driving menu innovation, ensuring flawless execution, and leading a high-performing kitchen team. You excel at balancing creative flair with operational rigor, and you foster a culture of respect, clear communication, and professional composure. Culinary Leadership: Develop and refine catering menus that showcase seasonal ingredients, while maintaining cost and quality targets. Strategic Impact: Own budgeting, vendor relationships, and cost-control strategies-your decisions directly shape profitability and client satisfaction. Team Empowerment: Mentor sous chefs and cooks through structured training, regular feedback, and career-path planning. Professional Culture: We cultivate a calm, respectful kitchen environment-clear communication and collaborative problem-solving keep stress low and morale high. Key Responsibilities Menu Development & Execution Design catering menus aligned with seasonal availability, client preferences, and budget goals. Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts. Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings. Operations & Financial Management Prepare and manage annual food and labor budgets; monitor P&L performance and implement corrective actions. Negotiate with vendors for best pricing, quality, and delivery schedules; maintain strong supplier partnerships. Implement inventory controls, minimize waste, and drive continuous cost-saving initiatives. Kitchen Leadership & Team Development Recruit, onboard, and train culinary staff; establish clear performance expectations and growth plans. Conduct daily briefings and post-service debriefs to communicate priorities, share learnings, and reinforce standards. Model emotional intelligence-address conflicts promptly, provide constructive feedback, and recognize achievements. Quality Assurance & Compliance Ensure all kitchen operations meet local health and safety regulations, including DHEC/serving-site standards. Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance. Lead certification or training sessions on food-safety, knife skills, and new culinary techniques. Collaboration & Continuous Improvement Partner with Leadership on menu proposals, site visits, and custom catering requests. Drive process improvements-streamline prep workflows, optimize kitchen layout, and introduce time-saving technologies. Requirements Proven Expertise: Culinary school graduate or professional cooking experience commensurate with 7-10 years in the industry (excluding fast-food environments). Business Acumen: Demonstrated success managing food and labor budgets, P&L accountability, and vendor negotiations. Interpersonal Excellence: Strong communication, coaching, and conflict-resolution skills; able to inspire and develop diverse teams. Operational Stamina: Comfortable standing for long shifts, lifting up to 50 lbs, and thriving in a fast-paced environment. Innovative Spirit: Passion for menu development, trend-spotting, and elevating client experiences-embrace curveballs with composure and creativity. We're seeking an Executive Chef who combines visionary culinary leadership with disciplined operations management-and who champions a kitchen culture built on mutual respect, clear communication, and dependable expertise. If you're ready to lead our banquet culinary team to new heights, we'd love to hear from you!

The Chef De Cusine will assist in overseeing all food production, ordering, and cooking. Resolving issues that occur in kitchen swiftly is a vital role in this position. He/she may also cover any station or position that is needed. Responsibilities: -Manages all hot side staff -Orders food and takes weekly inventory -Helps cover the line cooks duties when he/she are away -Resolves issues in the kitchen quickly without escalation -Helps prepare food items on stations -Produces final dishes that are to the chefs standards for guests -Maintains a clean work space that is safe to prepare food -Keeps walk-in and reach in coolers clean and organized -Keeps dry storage clean and organized -Aids in hiring and training -Assign tasks and ensure efficient workflow. -Ensures that all dishes meet the restaurant's quality and presentation standards. Work schedule Weekend availability Night shift Day shift Supplemental pay Bonus pay Benefits Employee discount Paid time off

About Westfield Country Club Westfield Country Club (WCC) is more than a private club - it's a central part of Westfield's hospitality experience and a place where business, community, and recreation come together. Since 1937, the Club has welcomed private members, agency partners, and business guests for meaningful, high-quality experiences. Backed by the strength and stability of Westfield, a U.S.-based insurance organization with international reach, our hospitality operations benefit from a unique business model. This role offers the rare combination of corporate-supported infrastructure and competitive benefits-including health insurance, paid time off, retirement contributions, and professional development-within a dynamic, service-oriented environment. We're entering a new chapter with a brand-new Clubhouse opening in spring 2026. It includes a newly built kitchen and refreshed dining venues, creating fresh opportunities to shape culinary experiences, build new traditions, and contribute to a team focused on high-quality service. The Opportunity Westfield Country Club is hiring an Executive Chef to lead a refreshed culinary program that reflects a new era for the Club. With a newly built kitchen and thoughtfully designed service areas, this is a unique opportunity to help shape how food service is executed across a la carte dining, private events, on-course offerings, and poolside service. Our culinary direction and service style are already defined, reflecting the approachable yet elevated expectations of a private country club setting, and the Chef will be responsible for delivering that vision through menu development, preparation standards, and operational leadership. This includes leading all back-of-house operations and building a talented kitchen team to execute across a variety of service formats. The role serves a wide-ranging audience that includes Club members, agency partners, corporate guests, and Westfield executives. For the right leader, this is a chance to turn a new facility and strong foundation into an exceptional culinary operation-one built on quality, consistency, and high performance. Success in this role will require initiative, follow-through, and the ability to work collaboratively across teams to ensure alignment, consistency, and high-quality results. Responsibilities * Lead the launch and daily operations of all culinary services at the Club * Develop and maintain menus aligned with the established culinary vision and service expectations * Hire, train, and manage a skilled kitchen team to deliver consistent, high-quality food across all service areas * Oversee day-to-day kitchen operations, including scheduling, prep, inventory, and production * Adapt to seasonal and event-driven service needs, coordinating closely with front-of-house teams to ensure consistency across all dining experiences. * Ensure all back-of-house practices meet safety, sanitation, and regulatory standards * Partner with food and beverage and hospitality leaders to support smooth service and event execution. * Manage food and labor costs, vendor relationships, and kitchen budgets * Foster a positive, professional environment that reflects Westfield's values of quality and service Why Westfield This role offers the unique benefits of working in a hospitality environment supported by the resources of a larger company. Employees enjoy a well-rounded benefits program designed to promote personal and professional well-being, including: * Competitive compensation * Paid time off, holidays, and volunteer time * Medical, dental, and vision insurance * 401(k) savings plan * Pension plan * Wellness programs and on campus fitness center * Parental and caregiver leave * Career development and internal training opportunities Job Qualifications * 7+ years of experience in Culinary, Food and Beverages Services, Hospitality Management or a related field. * Degree in Culinary or related field, or commensurate experience. Licenses and Certifications: * County and State Food Manager Certifications (ServSafe Manager) Behavioral Competencies * Collaborates * Communicates Effectively * Customer Focus * Decision Quality * Nimble Learning * Builds effective Teams * Business Insight * Develops Talent * Directs Work * Ensures Accountability * Manages Complexity * Strategic Mindset Technical Skills * Planning & Scheduling * Budgeting * Networking * Contract Negotiation * Menu Development and Planning * Inventory Management * Food Safety and Sanitation * Quality Assurance * Reporting and Analysis * Vendor Management * Event Planning This job description describes the general nature and level of work performed in this role. It is not intended to be an exhaustive list of all duties, skills, responsibilities, knowledge, etc. These may be subject to change and additional functions may be assigned as needed by management.

AVI Foodsystems is looking for an energetic and optimistic leader to immediately hire to fill the role of Chef Manager, Full-time. This position is scheduled weekdays only with NO weekends and NO holidays. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food Assist in preparation of budget estimates and justifications for the food service program Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary Interview, select, manage and develop hourly team members Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies Participate in the development and adherence of policies and procedures for the food service program Requirements: A formal culinary degree is preferred 3 or more years of food service chef/management experience Prior experience leading, motivating and developing teams Proven ability in meeting and maintaining budget goals Exceptional written and verbal communication skills Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Oversee the preparation, plating, and quality of food and beverage items for banquet functions. Responsible for menu planning and development and cost control. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. DUTIES AND RESPONSIBILITIES: Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures. Participate in cross training and development opportunities in the main Kitchen and other Outlets, including but not limited to Table 45 and North Coast Café. Participate in covering shifts including but not limited to PTO, call offs, special events, etc., as needed during non BEO days across the cluster. Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Develop new menu concepts. Prepare, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared for banquet functions. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs. Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Ensure that kitchen is prepared for the following day's work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Assist in cooking and food preparation as required. Oversee the Employee Cafeteria Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment and ensure best prices and quality o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections Perform other duties as assigned. ACCOUNTABILITY: Primary duty is professional chef work and supervision of other culinary employees in a large fullservice, resort, or luxury hotel with high catering/banquet volume typically serving more than 500 people. QUALIFICATIONS AND REQUIREMENTS: Advanced culinary training and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with subordinates and coworkers. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Reading and writing abilities are utilized often when giving and receiving instructions, and preparing and documenting recipes. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. The salary range for this role is $75k-78k. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Are you a seasoned chef with high-volume or catering experience looking to bring your talents to a mission-driven kitchen? Tired of late nights and weekend chaos? Ready to do meaningful work that supports healthy lifestyles and real transformation? Let's talk! At Zero Doubt Kitchen, we specialize in clean, chef-crafted, gourmet meals delivered fresh to clients across Northeast Ohio. We're growing fast-and we need a skilled chef with professional, high-volume production experience to help us scale. What We're Looking For: ✅ Professional Chef Experience: You've worked in high-volume kitchens or catering environments and thrive under production timelines. ✅ Speed + Precision: You can produce dozens (sometimes hundreds) of meals with consistency, care, and top-tier presentation. ✅ Catering Background (Preferred): Bonus if you've handled off-site catering or bulk meal prep operations. ✅ No Line Cooks or Supervisors: This is a hands-on chef role that requires independent execution and leadership in the kitchen. ✅ Positive, High-Energy Vibe: Our culture is supportive, energetic, and built on wellness and purpose. Job requirements Why Join Zero Doubt Kitchen? No Nights or Long Restaurant Hours Meaningful Mission: We help people eat better, feel better, and live healthier lives. Growth Ahead: We're scaling-and you'll help shape our next phase. Supportive Team Culture: We're passionate, collaborative, and committed to excellence. Your Key Responsibilities: Lead daily food production and meal prep for weekly delivery orders Execute healthy gourmet recipes at scale with consistency Manage cooking timelines, ingredient prep, and portioning Ensure food quality, presentation, cleanliness, and safety standards Collaborate with leadership on new meal development and menu innovation How to Apply: Email your resume and short note of interest to: *********************** Explore our mission: 🌐 ************************ All done! Your application has been successfully submitted! Other jobs

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

Job Description Essential Functions: Assists in managing the day-to-day operations as assigned in accordance with Company policies and procedures, regulatory controls, and health and safety regulations. Thorough and complete knowledge of all assigned venue and outlet positions. Ensures assigned area is functional and meets all of the company's standards to include but not limited to: cleanliness, atmosphere, service, guest interaction, team member interaction, menus, food quality, and execution of food sales. Assists in completing accurate and necessary daily, weekly and monthly paperwork and administrative duties to include but not limited to sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, account payables and receivables and P&L accounting as assigned. Conducts and coordinates on-the-job training for team members, and ensures they receive the skills needed to perform their jobs. Assists management in compiling quarterly action plans outlining goals and objectives with senior F&B leadership. Maximizes team member morale through leading by example and demonstrating service behaviors to both guest and team members in addition to providing the tools, guidance, and support needed to enable their team to give world class guest service. Maintains high levels of guest satisfaction by building professional relationships with the guests through guest interactions and encourages team members to build professional relationships with the guests. Understands and assists in maintaining an effective program of scheduling and rotations to ensure high standard of service while maximizing labor proficiency. Provides guidance and direction to team members, including setting performance standards and expectations, monitoring performance, and coaching and documenting individually when needed. Participate in the recruitment, selection, recommendation for hire and training process for all team members. Understands, implements, and enforces all Standard Operating Procedures. Practices responsible alcohol service and serves as an ambassador for the property. Participates and or conducts daily pre-shift meetings as assigned. Updates the team on property news, promotional events, and other pertinent information. Assists in maintaining daily expense control and training team members to participate in cost control tracking reports. Participates in month end P/L reviews while learning to understand each line item of the P/L and how they relate to daily operations and customer service impact. Communicates effectively with F&B senior leadership and is expected to assist in other areas of the division when necessary. Establishes and maintains an excellent working relationship with all related departments. Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports. Conducts random health inspections and health card audits. Maintains a file of all Health Inspection Reports. Proactively instructs team members regarding safe food handling and sanitation. Is required to ensure measurement reports are done as described and all tools are updated and in proper order. Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Daily recipe audits must be conducted to ensure quality, consistency, and portioning. Maintains a working knowledge of the food, wine, and service. Solicits and responds to guest feedback by direct interaction. Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools. Develops and administers departmental operating budgets. In conjunction with the Restaurant Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives. Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation, and open communication. Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company. Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations. Provides appropriate recognition and rewards to team members when consistent superior performance is attained. Knowledge, Skills & Abilities: Must be able to work independently. Must be able to sit, stand or walk for long periods of time (4 hours). Must be able to respond calmly and make rational decisions when handling employee conflicts. Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator. Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. Respond to visual and aural cues. Must have the manual dexterity to operate a computer and other necessary office equipment. Must be able to tolerate areas containing dust, loud noises, and bright lights. Must be able to work varied shifts, weekends and holidays as needed. Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives. Must have the ability to act quickly and exercise good judgment under pressure/conflict situations. Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff. Must present a neat and professional appearance and display a team player attitude. Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required. Ability to speak distinctly and persuasively. Must be able to read, write, speak, and understand English. Ability to write reports, business correspondence, and procedure manuals. Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication. Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team's performance. Must be extremely guest and team member focused. Professional appearance and team player required. Education and Experience: A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three-year job equivalent preferred. College degree in Hotel Management or Culinary Arts a plus. 1-3 years' experience in a supervisory capacity in a similar style operation preferred. Highly proficient and skilled in the following areas: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup, and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures. Proficient in Microsoft Office Suite (Excel, Access, Word, Outlook). Must be 21 years of age. Required Certification/License: ServSafe Certification a plus. Ohio Level 2 Certification a plus

Full-time Description Backed by Callaway Golf and Danny Meyer's Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Head Chef is responsible for building and maintaining a high performing kitchen staff, keen on delivering exceptional guest experiences. Continually evaluate and improve the menu, with high value and high-quality offerings for events and individuals. Ensure the kitchen operates effectively, efficiently and fiscally sound. Responsibilities include but not limited to the following: Build, lead, and mentor a high-performing kitchen team, fostering a positive and collaborative work environment. Hire and oversee onboarding of culinary team members. Create and maintain a culture of accountability, setting clear expectations and holding team members responsible for their performance. Coach and develop Sous Chef and other kitchen staff to ensure consistent and high-quality food preparation and presentation. Set the standard for culinary excellence and hold the team accountable for maintaining these standards. Oversee all aspects of kitchen operations, including inventory management, purchasing, scheduling, and food safety compliance. Ensure efficient and effective kitchen operations during all service periods, maintaining a smooth and timely flow of service. Partner with the General Manager - Social to align kitchen operations with the overall business goals and objectives, including but not limited to maintaining budgeted food cost, labor cost and the successful execution of events in space. Continuously enhance and update the in-house event menu to reflect current culinary trends and guest preferences, while maintaining Five Iron Golf's brand identity. Develop and test new recipes, ensuring they meet quality and cost standards. Collaborate with the beverage program to create complementary food and drink pairings. Develop and execute innovative and high-quality culinary offerings for events, including corporate functions, private parties, and special occasions. Collaborate with the events team to design menus and ensure seamless execution of all culinary aspects during events. Maintain a high standard of presentation and service to deliver exceptional event experiences. Deliver an exceptional dining experience by ensuring all dishes are prepared and presented to the highest standards. Address guest feedback and concerns promptly and professionally, using feedback to improve the culinary offering. Foster a culture of hospitality within the kitchen team, ensuring all interactions with guests are positive and engaging. Build and maintain strong relationships with suppliers and vendors to ensure the best quality ingredients and cost-effective purchasing. Work closely with the General Manager and VP of Culinary to develop and implement strategic initiatives that drive business growth and profitability. Act as a brand ambassador for Five Iron Golf, representing the company at industry events and in the community. Required Qualifications: Culinary school degree or professional certifications such as CEC, or commensurate work experience Minimum 5 years significant culinary leadership experience in a high volume and fast-paced environment Proven track record of building and leading high-performing kitchen teams Strong culinary expertise, with a passion for food and innovation Excellent communication and interpersonal skills Ability to manage multiple priorities and work effectively under pressure Working knowledge of Google suite applications and restaurant management software English fluency required; Spanish language skills are a plus Benefits (*applies only to full-time employees): Health, Dental, and Vision insurance* Long and Short-Term Disability* Accident and Critical Illness Insurance* 401(k) * Meals while working are included for free Pay: 55K-60K/year Job Type: Exempt, Full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Salary Description $55,000 - $60,000/year

Role OverviewTypical schedule: (12pm - 9pm and one weekend per month) *schedule subject to change based on business needs* Sodexo is seeking a Sous Chef at University Hospitals Cleveland Medical Center in Cleveland, OH. This role supports the patient dining program and assists in overseeing kitchen operations, staff training, and HACCP compliance to ensure food quality and safety. The ideal candidate will have prior culinary leadership experience. What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. 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 strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development. 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, GED or equivalent experience

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Employee discounts Flexible schedule Opportunity for advancement Paid time off Signing bonus Benefits/Perks Full-Time Retirement Employer backed 401K Matching 3% Competitive Compensation $19 to $23 per hour, depending on experience!! Flexible Scheduling $15 Employee meal per day -$1,000-SIGN-ON-BONUS!! $250-Referral Program One week paid Vacation Career Advancement Opportunities Opportunities for advancement Job Summary We are seeking a Sous Chef to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that wow, we want to hear from you. Family-style work environment, and Personal and Family food discounts. 18 YEARS IN BUSINESS Duties and Responsibilities: Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: Previous experience in a similar role is preferred ServSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Overview We are seeking a dynamic and passionate Head Chef to lead our culinary team and elevate our meal prep. As the culinary visionary of our establishment, you will oversee all aspects of kitchen operations, ensuring the delivery of exceptional food quality, innovative menu offerings, and outstanding service. Your leadership will inspire your team to achieve excellence in every dish while maintaining rigorous standards for food safety, hygiene, and efficiency. This role offers an exciting opportunity to showcase your culinary expertise in a vibrant, fast-paced environment dedicated to providing memorable dining experiences. Duties Lead and manage the entire kitchen operation, including food preparation, cooking, and presentation, ensuring consistency and quality across all menu items. Develop and refine menus that reflect current culinary trends while catering to diverse dietary needs and preferences. Menu rotations change from month to month Supervise kitchen staff, including cooks, dietary aides and dishwasher, fostering a collaborative and motivated team environment through effective leadership and mentorship. Oversee inventory management and control, including ordering supplies, monitoring stock levels, minimizing waste, and ensuring cost-effective food production. Maintain strict adherence to food safety standards and hygiene regulations to ensure a safe environment for staff and guests. Manage shift schedules, delegate responsibilities efficiently, and monitor performance to optimize productivity. Oversee all aspects of food handling, storage, and sanitation procedures in compliance with industry regulations. Collaborate with management on budget planning, menu pricing strategies, and procurement processes. Ensure the kitchen operates smoothly during busy periods by implementing effective workflow processes and supporting team members as needed. Foster a culture of continuous improvement by encouraging innovation in culinary techniques and presentation styles. Work with current food software to ensure accurate pricing and food production goes according to plan Experience Candidates should possess extensive culinary experience within high-volume or catering work, demonstrating a strong track record of leadership in restaurant settings. Prior experience with banquet service, catering operations, or large-scale food production is highly desirable. Proven supervisory skills are essential for managing diverse teams effectively while maintaining high standards of quality. Experience in dietary management or working with special dietary requirements will be considered an asset. Candidates must have comprehensive knowledge of food safety protocols, inventory control systems, menu planning strategies, and kitchen management practices. A background in hospitality or restaurant management combined with hands-on cooking expertise will position you for success in this role. Ideal applicants will bring enthusiasm for the food industry's latest trends alongside a commitment to excellence in service delivery. Your ability to lead by example-balancing creativity with operational efficiency-will inspire your team to consistently deliver exceptional culinary experiences that delight guests at every visit. Required Skills/Abilities: Experience in quantity food production and preparation methods preferred. Works well under stressful/high-volume work periods. Ability to manage people, multiple tasks, exercise independent judgment, and follow through to completion with little or no supervision. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and dietary needs, and follow rules and safety requirements. Excellent customer service skills. Physical Requirements: Must be able to lift and carry up to 50 pounds at times. Periods of standing and walking and frequently pulling, pushing, and bending. Exposure to extreme heat, steam, and cold in a kitchen environment. This detailed job description aims to attract energetic professionals eager to make a significant impact through their culinary talents while providing transparency about the responsibilities involved. We welcome passionate leaders ready to elevate our culinary standards! Job Type: Full-time - Monday - Friday 10:30 AM - 6:30 PM Hourly Pay Rate: $21.00 - $24.00. Based on Experience. Colonial American Development Corporation and affiliated entities provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability. Background screening is conducted only after a conditional offer of employment is accepted. A criminal conviction is not an automatic bar to employment.

School Nutritional Service/Cook Date Available: 01/06/2025 Closing Date:

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friend with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Solon, Ohio Our starting wage for Sous Chef is: $21.00 - $25.00 per hour! Shift Schedule- Tuesday - Saturday 11am-7pm Come join our team at Vitalia Active Adult Community at Solon located at 6050 Kruse Dr. Solon, Ohio 44139! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field(preferred, not required). You have demonstrated skills, knowledge and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward e-mail. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Vitalia Solon? Please visit us via Facebook: Vitalia Solon Facebook Page Or, take a look at our website: ************************* Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Indiana) and employees nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age or handicap, except as limited by state and federal law. #INDHP Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, hospital, sous, line cook, chef's assistant, personal chef, culinary, food manager, food, dietary, dietary cook, culinary director egiver, hiring immediately, assisted living, in home caregiver, immediately hiring, home health aide, nursing home, cna, certified nursing assistant, med tech, licensed 1 medication aide, overnight, overnight shift, day, day shift, evening, evening shift, care partner, aide, certified nursing assistant, cna, wellness

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Flexible schedule Paid time off Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Catering Chef to join our team. In this role, youll be responsible for assisting in preparing innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Primarily Daytime Hours, with Events happening on Weekends. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school optional ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Dental insurance Flexible schedule Health insurance Paid time off Training & development Showroom Chef Northeast Ohio's fastest growing appliance retailer is looking for an experienced chef to become a team member at our premier Twinsburg location. Specializing in luxury brands such as SubZero, Thermador, Monogram as well as a vast assortment of main line brands, our Twinsburg location is a perfect setting for a resident chef who enjoys building their audience, content creation, building relationships and creating customers for life. You will work out of a newly designed teaching kitchen with state-of-the-art appliances and be a part of something bigger than yourself where change is embraced for continuous growth. The Showroom Chef will contribute to the success of our Twinsburg location by inspiring customers on all points of their culinary journey. They will blend their culinary talent, teaching skills and creativity to drive engagement, while reporting directly to the Marketing Manager. Responsibilities: Delivers exceptional experiences at every cooking class using recipes that are easy for customers to follow, utilizing ingredients that are easily sourced. Manages the complete operations of the test kitchen. Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure that the working showroom is in immaculate condition. Represents Home Appliance in the community by building relationships with local businesses, restaurants and customers to develop new class content. Must have experience in a teaching environment, while also creating content for public consumption through social media. Seeks opportunities to increase cooking class and retail sales. Ability to keep a record of all expenses and receipts. Stays informed by learning the features and benefits of the products in our showroom, accesses available training and seeks out additional resources when necessary. Demonstrates exceptional verbal and written communication skills with employees and customers. Enjoys developing, planning and executing creative class programs and marketing events. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water etc. to prepare cocktails and other drinks. Requirements: 3 - 5 Years of progressively responsible kitchen management experience. Culinary degree or equivalent Sous Chef experience considered in lieu of degree. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven training and communication skills. Proven leadership and financial management skills Ability to work flexible hours, including evenings and weekends. Why us: We were voted BEST OF THE BEST for 17 years straight by Medina Gazette readers for the Best Place to purchase appliances We want only the best and will invest in your growth We are the only Northeast Ohio company that offers the entire customer experience, including sales, service, installation, delivery and parts Growing organization provides multiple opportunities for advancement We reward positive results and outstanding customer service practices No long hours or holidays Job Type: Part-time Pay: $22.00-$25.00 per hour Expected hours: 20 25 per week

Job Title: Sous Chef Physical Location: Tuscarawas Campus - New Philadelphia, OH Salary: $21.29 per hour Basic Function: Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation. Reports to Food Service General Manager or other designated supervisor. Additional Basic Function - if applicable: Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Designs, prepares, and directs preparation of all foods in the unit to include daily and specialty items, decorated foods, artistic food arrangements, and nonedible display work which may include ice carving, table setting, or table decoration. Supervises as a member of the management team over Cooks, Food Service Workers, other classified staff, and student employees engaged in specialty cooking and food preparation; trains and instructs employees on food preparation and cooking to ensure foods are prepared properly; assigns and monitors work activities; coordinates work flow and schedule to ensure deadlines are met, priorities are recognized, and policies/procedures are followed; participates in the interviewing and selection of job applicants and the performance evaluation of assigned employees; may recommend personnel actions (e.g., hiring, termination, promotion, discipline, layoff/recall). Functions as a member of the management team by attending management meetings for specifics units such as production, financial review and culinary planning. Independently performs specialty cooking; preassembles ingredients (e.g., chops, sets up in line), assembles and cooks all food dishes (e.g., soups, sauces, casseroles, meats, fish, poultry, game, etc.), determines serving quantities operates kitchen equipment and applies standard cooking methods. Plans menu for daily specials and special events. Maintains inventory of food products and kitchen supplies; racks and maintains levels as need as part of management team; inspects quality and quantity upon arrival. Initiates repair and purchase of equipment. Samples food and equipment from vendors. Makes recommendations to management team about purchases of food and equipment. Oversees cleanliness and sanitation of area in accordance with the Ohio Department of Health. Operates computer to place orders and type correspondence. Performs related duties as required. Additional Examples of Duties - if applicable: Minimum Qualifications: Required Education and Experience: High school diploma or equivalent plus completion of two years of formal training in food service, restaurant management, or related area (or equivalent training or experience which provides comparable knowledge, skills, and abilities). A minimum of three years of specialty cooking to include two years commercial cooking experience plus a minimum of four years of Chef experience as a lead or supervisor for a total of 7 years of experience. License/Certification: Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period. Knowledge Of: Culinary terminology Food cost management techniques including ordering and inventory management, effective product selection, production and waste management Skill In: Interpersonal communication to effectively interact with University personnel and public in person and over the telephone (e.g., to talk to customers about food and service) Culinary techniques including hot and cold food preparation and artistic food design Menu development menu cost analysis and production management Ability To: Train and provide effective work direction to other employees Manage time effectively and set priorities Carry out or assist in implementing changes Operate kitchen equipment Accurately follow and expand recipes Read, write, and accurately follow oral and written instructions Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages) Operate a computer for data entry/retrieval Demonstrate physical dexterity and lift 50 pounds Preferred Qualifications - if applicable: Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Food production environment; exposed to cooking utensils and equipment; requires occasional lifting of up to 50 pounds; stands continuously for extended periods of time; may work varied hours and shifts to include evenings, weekends, and holidays. Working Schedule: Additional Information: Must pass a security check. 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. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.