Executive chef jobs in Rome, GA - 52 jobs

Executive Chef at Brookstone Golf & Country Club | Acworth, GA | 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: 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.

Executive Chef at Brookstone Golf & Country Club | Acworth, GA | 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: 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.

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule; days may vary, 4:00 am to 6:30 pm. Rotating weekends. More details upon interview. Requirement: Prior experience as a sous chef is required. Perks: Great benefits, 401K, and a meal plan! Fixed Pay Rate: $21.00 per hour. Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself! Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation's largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare's Best Places to Work since 2012. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. BENEFITS FOR OUR TEAM MEMBERS Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************************** Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

If you are currently on Young Life staff, please do not apply through this external jobs board. To apply for internal job opportunities, log in to Workday and use the Jobs Hub. Applying externally may delay your application and require you to resubmit internally. Because of Young Life's exclusive Christian purposes of evangelism and discipleship as set forth in its Articles of Incorporation and in these Bylaws, and to reflect what has always been and will continue to be the position of Young Life, specifically the Christian belief that each and every employee and volunteer of the corporation should minister as a servant of God with the primary responsibility of proclaiming the gospel of Jesus Christ and, as such, is an integral part of the Christian mission and ministry of the corporation, Young Life shall only employ individuals or enlist volunteer leaders who: (a) profess a belief in Jesus Christ as their personal Savior and Lord; and (b) subscribe to the statements and policies required of all Young Life staff, including the Young Life Statement of Faith. Therefore, employees and volunteers of Young Life, during working and nonworking hours, shall: (i) be ready, willing and able to fulfill such ministry functions as may be required by the organization; (ii) refrain from conduct and statements that detract from the biblical standards taught and supported by Young Life, and (iii) abide by all policies and practices of Young Life including, without limitation, those related to religious belief or ministry activities. All camps share a common purpose: creating an environment where Young Life staff bring Ch rist to life by creatively presenting the complete gospel of Jesus Christ. Speaking clearly from the Scriptures, camp speakers introduce kids to the person of Christ, the nature of humanity, the work of Christ on the cross, the hope of the resurrection and the opportunity for reconciliation with God. Young Life requires all employees to sign a Statement of Faith. We recommend you read this statement before applying for any position. Essential Duties: Spiritual Formation: Intentionally provide opportunities for staff to grow deeper in their relationship with Jesus. • Participate in opportunities for growing deeper in your relationship with Jesus. • With direction from supervisor, develop an annual personal spiritual growth plan. • Foster and engage in a culture where the spiritual formation of Food Service volunteers is both a priority and responsibility for all members of the ice department. Attentive Hospitality: Equip servant leaders who anticipate and respond to the needs of our guests, staff and vendors, through Christ-like service. • Demonstrate a posture of service that anticipates guest needs and responds with professionalism through intentional decisions and systems. • Support the Food Service Manager in directing the planning, developing and evaluation of the menu development according to the Young Life Food Service standards. • Recognize and prepare for guest needs/requests in order to partner with our groups; meeting their needs and developing an environment where guests are heard. Interpersonal Relationships: Help build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Build relationships that reflect the character of God with guests, staff, vendors and neighbors to foster healthy community. • Recognize the importance of their interpersonal relationships with guests, staff, vendors and neighbors and promote a healthy community. • Support interdepartmental staff relationships by fostering partnerships throughout the property. Comprehensive Stewardship: Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry. • Manage with integrity the finances, people, buildings and equipment that have been entrusted to our ministry through Food Services. • Develop and equip staff to participate in comprehensive stewardship of the Food Services Department. • Support systems for inventory control over food, equipment and other budgeted items. • Participate and possibly lead the Food Services team in food cost tracking procedures and awareness of food costs impact on camp fees and property budget. • Foster an environment where volunteers feel valued both as contributors and as people. • Support and engage in the hiring of quality candidates for intern positions. Talent Development: Through a consistent and accountable evaluation process, we identify and provide opportunities for staff in continuing education, leadership development, career-pathing and cross-training. • Demonstrate a desire to grow through engagement in the Individual Development Plan process and participation in training and development opportunities. • Intentionally pursue opportunities for personal growth and development. • Participate in training of volunteers, work crew, summer staff, and camp staff with vision towards creating a pipeline for the mission. Embracing Excellence: Standing on the platform of national standards and metrics we gladly prepare an environment that glorifies Jesus Christ. • Help lead department staff and participate in the execution of daily responsibilities with attention to the standards and metrics required for excellent camp operations. • Demonstrate a commitment to uphold the Young Life Food Service Standards found in the Food Service Manual. Training Expectations: • Must obtain ServeSafe Certification within 6 months unless already certified Camp or Job Specific Working Conditions: • May be required to lift materials weighing 60 pounds waist high. • May be exposed to cleaning chemicals when training staff in the proper cleaning methods. • May involve both administrative work as well as an active role in the kitchen. • For camp specific, if applicable, see attached document Education: • Some college education preferred or experience from a professional culinary institute preferred Qualifications and Experience Required For The Job: • Work experience in the food service industry preferred • Experience in training and leading teams preferred • Demonstrate understanding of Young Life ministry, strategy and mission • Experience in organizing and prioritizing tasks • Experience in managing the administrative aspects of the Food Service department. • Demonstrate professionalism in written and verbal communication with guests, vendors and staff Job Specific Working Conditions: About SharpTop Food Service Team: The SharpTop Cove Food Service team is passionate about creating a culture that shows Christ to everyone we interact with in ways that they can understand. Here is the clarity of vision for our department: Grace Runs: We are a people who aggressively give out grace to our guests, each other, and ourselves. Love Hustles: We are a people who diligently put in work to demonstrate the extravagance of God's love. Joy Persuades: We are a people who live so deeply rooted in joy that others are persuaded to join in on kingdom living. Kindness Welcomes: We are a people entrenched in a kindness that makes the Mill feel like a place we've always been trying to find. Anticipated Timeline: We will begin reviewing applications around mid-December; target start date mid-January. Position Pay Range: The anticipated pay range for this position is $2,994.00 - $3,747.00/month. Notes: Young Life is a relational ministry. Staff must be able to convey a sense of Christ-like hospitality and concern for guests and staff. Responding to the unexpected needs of a guest in a prompt and professional manner is important. All staff members are expected to represent Young Life positively and professionally within the community and be able to work with and minister to the volunteer high school and college-age young people who attend our camp.

Morrison Healthcare + We are hiring immediately for a full time **SOUS CHEF** position. + **Location** : Atrium Health Floyd - 304 Turner McCall Boulevard, Rome, GA 30165. _Note: online applications accepted_ _only_ _._ + **Schedule** : Full time schedule; days may vary, 4:00 am to 6:30 pm. Rotating weekends. More details upon interview. + **Requirement** : Prior experience as a sous chef is required. + **Perks: Great benefits, 401K, and a meal plan!** + **Fixed Pay Rate:** $21.00 per hour. **Make a difference in the lives of people, your community, and yourself.** Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. **Take a look for yourself** **!** Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News & World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation's largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare's Best Places to Work since 2012. **Job Summary** **Summary:** Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. **Essential Duties and Responsibilities:** + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. **BENEFITS FOR OUR TEAM MEMBERS** + **Full-time and part-time positions** are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program + **Full-time positions also offer** the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) _Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws._ _For positions in Washington State, Maryland, or to be performed Remotely,_ _click here (******************************************************************************************************* _or copy/paste the link below for paid time off benefits information._ _****************************************************************************************************** Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits: Company parties Competitive salary Flexible schedule Training & development Primrose School of Harmony on the Lakes is seeking a Sub Chef that can work independently in our fast paced environment. The Chef will work with limited supervisor and must be well organized. The Chef is expected to create menus, prepare snacks and lunch for children ages 1-5, years old. Responsibilities: Must be able to work in a fast flowing environment with outstanding organization and time management. Create and prepare nutritious and delicious meals for children Follow all health and safety regulations in the kitchen Collaborate with school leadership team to plan and execute special events and holiday meals Follow nutrition food guides for serving. Maintain a clean and organized kitchen environment Requirements: Previous experience in a professional kitchen setting Knowledge of nutrition and food safety guidelines Ability to work in a fast-paced environment Excellent communication and teamwork skills Be able to have flexible scheduling Be able to be on call once Chef is out

We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. **Job Responsibilities** - Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen. - Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques - Assists in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. - Brand management - Menu planning/costing. - Ensures that requirements for appropriate sanitation and safety levels in respective areas are met. - Coordinates activities with other internal departments. Participates in management team meetings. Interfaces with Vendors and key service users within client organization. - Ensures standard of 90/10 rule is met in kitchen - Create a welcoming and engaging dining experience for a diverse guest population, including adults with intellectual and development disabilities (IDD), host families, and their children. - Demonstrate professionalism, empathy, and an approachable demeanor to foster positive interactions and meaningful connections with guests. - Cultivate community by proactively developing appropriate workplace relationships with Neighbors (Adults with IDD), residents and staff. - Collaborate with team members and support staff to ensure culinary offerings reflect values of care, respect, and hospitality. - Possess a comprehensive understanding of food allergies, intolerances, and dietary restrictions and needs. - Ability to work in collaboration and design and execute menus that accommodate these needs safely and consistently. - Implement rigorous food safety protocols to prevent cross-contamination and ensure guest well-being. - Train and manage kitchen personnel and supervise/coordinate all related culinary activities. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. **Qualifications** + Requires 2-3 years of experience in a related position + Requires 2-3 years of post-high school education or equivalent experience + Culinary degree preferred + Requires advanced knowledge of the principles and practices within the food profession + Requires experiential knowledge of management of people and/or problems + Requires oral, reading and written communication skills + ServSafe Certification **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 . **Nearest Major Market:** Rome

Join Our Team as a Chef! At Rock N Roll Sushi, our chefs play a vital role in crafting unforgettable guest experiences through the preparation of our delicious recipes. We're seeking passionate individuals who are dedicated to maintaining top-notch cleanliness and sanitation standards while delivering exceptional service in a fast-paced environment. Join our cohesive team and be part of a culture that prioritizes guest satisfaction and supports each other's success. What You Will Do: Embrace our Guest-Obsessed culture and strive to create positive and memorable experiences for every guest. Prepare raw ingredients according to strict recipes and portioning techniques. Read tickets accurately to determine the timing and sequence of food preparation. Maintain cleanliness and sanitation of station floors, counters, tools, cutting boards, and preparation surfaces at all times. Perks of the Job: Competitive pay Flexible schedules to accommodate your lifestyle Opportunities for growth and advancement within our organization Join Us: If you're passionate about serving guests with unparalleled hospitality and creating unforgettable experiences, we want you on our team! Apply today to be part of the Rock N Roll Sushi family and embark on an exciting culinary journey with us.

Responsible for the preparation of quality foods for residents, associates and guests under the supervision of the Dining Services Manager. Planning and implementing all special events. Assist the Dining Services Manager with Kitchen staff supervision and training.

Job DescriptionNow Hiring: Kitchen Manager / Chef Environment: Sports-Themed Venue with Live Music Are you passionate about food, sports, and creating an unforgettable guest experience? We're looking for a dynamic Kitchen Manager/Chef to lead our culinary team in a high-energy, sports-themed environment featuring live music and great vibes. Marietta Ga. What You'll Do: Oversee kitchen operations, ensuring quality, consistency, and speed. Develop and execute creative menus that complement our sports and music atmosphere. Manage inventory, food costs, and staff scheduling. Maintain health and safety standards at all times. Inspire and train a team to deliver exceptional service. What We're Looking For: Proven experience as a Kitchen Manager or Chef in a fast-paced setting. Strong leadership and organizational skills. Ability to thrive in a lively, entertainment-driven environment. Passion for food and hospitality. Perks: KM/Chef Competitive pay and benefits. Fun, energetic workplace with live music and sports action. Opportunity to showcase your creativity and leadership. Apply Today! Kitchen Manager/ Chef In Marietta , Ga. Send your resume to **************************

Job DescriptionBenefits/Perks Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating 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. 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 preferred 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 Description Vingenzo's in Woodstock, GA is looking for one professional sous chef to join our team. We are located on 105 E Main St Ste 100. Our ideal candidate is self-driven, ambitious, and reliable. 5 day work week. Mornings off. Bonus Program. Responsibilities Execute the Chefs dishes properly Prep work for service Helping to manage kitchen staff Helping to create a team environment Qualifications 2+ years sous chef experience We are looking forward to hearing from you. We make everything from scratch and are looking for individuals who take pride in what they do and take pride in culinary as a profession. Pay based on experience and qualifications.

Job DescriptionBenefits: Company parties Competitive salary Free food & snacks Paid time off Wellness resources Reports directly to Executive Sous Chef and Executive Chef. Sous Chef is primarily responsible for assisting the ESC and EC in supervising food quality, production, and costs. SC serves as the Third-in-command of the kitchen. Delegates tasks to kitchen personnel in a supportive and precise manner. Knowledge of kitchen stations and, if required, fills in for and assists cooks in ensuring that the kitchen operates smoothly. Cooperating in overlooking and directing all aspects of the operation of the kitchen and in handing over practical assistance; coordinating activities and functions. Complies with expected administrative duties such as ordering supplies, managing inventory, training new staff, and scheduling shifts. Is responsible for presenting and communicating transparent inputs representing the vision, values, and complete offerings of Preserve Life. KEY RESPONSIBILITIES OPERATIONAL EXCELLENCE Assists EC with preparing and planning meal designs, classes, meal plans, and specialty menus. In the absence of EC and ESC, coordinate and direct all food preparation, from ordering to preparation through service. Monitors the quality of food and beverages and communicates any improvements needed according to our Experience Procedures and our standards for delivering a high-quality dining experience. Your role is crucial in ensuring that all kitchen activities operate promptly, contributing to the smooth operation of the kitchen. You will support the Junior Kitchen Team with various tasks, including line cooking, food preparation, and dish plating, fostering a sense of teamwork and support. Your commitment to ensuring that tasks are harmoniously performed is key to maintaining the timely production of quality foods, demonstrating your responsibility and commitment to the role. ADMINISTRATION Monitors and updates Technical sheets. Communicate needed details to EC or SC. Ensures completion of Daily/Weekly duties. Tracks, records, and maintains inventory, including food, beverages, and kitchen supplies. Updates Employee files and collaborates with the HC department if required. Prepares ordering forms that are ready for submission to SC and EC. INTERNAL & EXTERNAL CUSTOMER SERVICE As a Sous Chef, you are not limited to the kitchen. You also play a crucial role in Supporting PL Brand Ascertains a high degree of anticipation and maintain a positive experience Engages with guests and members; the team supports their inquiries and concerns. Is welcoming and accommodating when discussing any requests. Is familiar with all Preserve activities and can explain and demonstrate the PL App to customers. Performs any reasonable task required that might be outside the job scope in the spirit of collaboration SUSTAINED LEARNING & DEVELOPMENT Participate in monthly, weekly, and /or daily PL training sessions and communication briefings. Supports employees during onboarding, induction, and refresher training if required. Maximizes opportunities for self-development to upgrade their knowledge and skills by actively participating in internal and external initiatives and Apps. Researches new advances in gastronomy, wellbeing improvement, and hospitality trends. Shares did research with EC and SC. HYGIENE & SAFETY Maintains a high level of personal hygiene, seeks feedback on areas of a shortfall, and complies with the Grooming procedures. Supports other teams in complying with the Grooming Experience Procedures and reports to EC and SC on needed improvements. Complies with all Health & Safety regulations while performing daily duties at all times. Takes responsibility for reporting any hazard and follows up to ensure the execution of required actions. POSITION REQUIREMENTS EDUCATION & EXPERIENCE Courses in the following integrated modalities will add value to the preferred candidate. Please send any additional qualifications, interests, and experiences that contribute to your holistic lifestyle A minimum of 2 years experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Must be able to relate to all levels of management. Resourceful, forward-thinking, innovative, and committed. Must be willing to add value to enhance health, safety, and productivity and maintain TB to thrive in a smoke-free workplace. CORE COMPETENCIES Integrity, honesty, flexibility, empathy, and a positive attitude. Highly presentable, professional, confident, but humble. Collaborative with the ability to work independently. Outgoing, pleasant personality with the ability to work in a diverse workplace. Strong attention to detail. Excellent time management skills. Outstanding communication skills. Advanced multi-tasking and problem-solving skills. Productive and efficient in a paced environment. Willing to work a flexible schedule to accomplish all primary responsibilities and tasks.

Benefits: * Company parties * Competitive salary * Flexible schedule * Training & development Primrose School of Harmony on the Lakes is seeking a Sub Chef that can work independently in our fast paced environment. The Chef will work with limited supervisor and must be well organized. The Chef is expected to create menus, prepare snacks and lunch for children ages 1-5, years old. Responsibilities: * Must be able to work in a fast flowing environment with outstanding organization and time management. * Create and prepare nutritious and delicious meals for children * Follow all health and safety regulations in the kitchen * Collaborate with school leadership team to plan and execute special events and holiday meals * Follow nutrition food guides for serving. * Maintain a clean and organized kitchen environment Requirements: * Previous experience in a professional kitchen setting * Knowledge of nutrition and food safety guidelines * Ability to work in a fast-paced environment * Excellent communication and teamwork skills * Be able to have flexible scheduling * Be able to be on call once Chef is out

Job details Job Type Full-time Full Job Description Under the supervision of the Center Director, the Chef/Preschool Cook prepares food for 150-175 children daily - Infants, Toddlers, Preschool and Pre-K children following the Bright From the Start standards. Chef/Preschool Cook develops menus, implements the cycle of menus, maintains inventory of food, orders, stocks, and prepares food, completes Child Care Food Program paperwork and supports center staff with nutrition activities in the classroom. Maintains safe and clean work kitchen and café. Chef/Preschool Cook Full time position. Prepares high-quality food items according to standardized recipes. Experience cooking meals from scratch and using fresh fruits and vegetables. Serves meals using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Maintains allergy lists for children. Chef/Preschool Cook ensures all children receive only allowed foods and provides alternatives for children with allergy or dietary restrictions. Chef/Preschool Cook tastes all prepared food items. Cleans kitchen and café after preparation and serving of meals, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. Chef/Preschool Cook Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. Ensure the correct cooling, dating and storage of left-over food Operates and maintains kitchen equipment as instructed. Assists in production planning, record keeping and reporting as required. Assists in the ordering, receiving and storage of all food and supplies as required. Reports needed maintenance, faulty equipment or accidents to the supervisor immediately. Chef/Preschool Cook Attends meetings. Maintains good working relationships with coworkers, parents, and administrators. Performs job safely while maintaining a clean, safe work environment. Complies with all Bright from the Start regulations. Performs other duties as assigned. Chef/Preschool Cook REQUIREMENTS A High School Diploma/GED and coursework/training in nutrition/food service. Must pass a comprehensive fingerprint and criminal background check. Experience in quality and quantity food preparation and inventory control. Knowledge of nutrition, basic food preparation and food sanitation. Willing and able to obtain and maintain Serv/Safe Certification, Basic First Aid and CPR and other Bright from the Start mandated training. Eligibility verification will require: Fingerprint screening Background Check. We proudly offer: 401(k) Matching Complementary Health Insurance Dental insurance Vision insurance Employee discount Flexible schedule Paid time off Paid Holidays Referral program Paid Training Monthly Appreciation CDL License Training ** Signup bonus is spread as follows: $200 after 90 days, $300 after 180 days and $500 at the year anniversary.

About Us Are you ready to transform lives through academic excellence, innovative research, strong community partnerships and economic opportunity? Kennesaw State University is one of the 50 largest public institutions in the country. With growing enrollment and global reach, we continue to expand our institutional influence and prominence beyond the state of Georgia. We offer more than 190 undergraduate, graduate, and doctoral degrees to empower our 47,000 students to become thought leaders, lifelong learners, and informed global citizens. Our entrepreneurial spirit, high-impact research, and Division I athletics draw students from throughout the region and from more than 100 countries across the globe. Our university's vibrant culture, career opportunities, rich benefits, and values of respect, integrity, collaboration, inclusivity, and accountability make us an employer of choice. We are part of the University System of Georgia. We are searching for talented people to join Kennesaw State University in our vision. Come Take Flight at KSU! Location Our Kennesaw campus is located at 1000 Chastain Road NW, Kennesaw, GA 30144. Our Marietta campus is located at 1100 South Marietta Parkway, Marietta, GA 30060. Job Summary Oversees the handling and preparation of food and performs general cooking duties for dining halls, retail locations and/or catering events. Oversees food quality, safety and sanitation for the production area. Supports Sous Chef in execution of station checklists, staff oversight, maintaining high food standards and other duties related to kitchen cleanliness and organization. Responsibilities KEY RESPONSIBILITIES: 1. Assists in overseeing staff in assigned area 2. Performs general cooking and/or baking duties per established guidelines and assigned location(s) 3. Leads continuous training in food preparation techniques, safety and quality control 4. Assists Sous Chef in testing and implementing new recipes to the menu 5. Assists Sous Chef with menu development 6. Ensures a high food quality following established regulations and guidelines, including tasting food for quality control 7. Performs other preparation and sanitation duties as required 8. Leads the preparation of bakery and station items from scratch Required Qualifications Educational Requirements High school diploma or equivalent Other Required Qualifications Manager ServSafe certified or obtains certification within twelve (12) months of hire Required Experience Two (2) years of related cooking and/or baking experience Preferred Qualifications Additional Preferred Qualifications Technical training in commercial food service preferred Preferred Educational Qualifications An undergraduate or advanced degree from an accredited institution of higher education in a related field Culinary degree or certificate from a culinary arts program Preferred Experience Previous lead or supervisor experience in a restaurant or food service location Previous experience in an institutional or commercial operation Proposed Salary The budgeted salary range is $17.50 to $19.50 per hour. Offers are based on relevant experience. Comprehensive benefits to include Medical, Dental, Vision, 13 paid holidays, vacation, generous retirement plans, tuition waiver, wellness options, and much more! Visit hr.kennesaw.edu/benefits. Knowledge, Skills, & Abilities ABILITIES Able to maintain a neat and professional appearance Able to lead by example Able to handle multiple tasks or projects at one time meeting assigned deadlines KNOWLEDGE Knowledge of food service terminology Knowledge of cleaning and sanitation regulations and food handling procedures SKILLS Excellent interpersonal, initiative, teamwork, problem solving, independent judgment, organization, communication (verbal and written), time management, project management and presentation skills Basic computer skills for applications and programs associated with the position (i.e., Microsoft Office suite) Strong attention to detail and follow up skills Strong customer service skills and phone and e-mail etiquette USG Core Values The University System of Georgia is comprised of our 26 institutions of higher education and learning as well as the System Office. Our USG Statement of Core Values are Integrity, Excellence, Accountability, and Respect. These values serve as the foundation for all that we do as an organization, and each USG community member is responsible for demonstrating and upholding these standards. More details on the USG Statement of Core Values and Code of Conduct are available in USG Board Policy 8.2.18.1.2 and can be found on-line at ************************************************************************** Additionally, USG supports Freedom of Expression as stated in Board Policy 6.5 Freedom of Expression and Academic Freedom found on-line at ************************************************ Equal Employment Opportunity Kennesaw State University is an Equal Employment Opportunity Employer. The University is committed to maintaining a fair and respectful environment for living, work and study. To that end, and in accordance with federal and state law, Board of Regents policy, and University policy, the University prohibits harassment of or discrimination against any person because of race, color, sex (including sexual harassment, pregnancy, and medical conditions related to pregnancy), sexual orientation, gender identity, gender expression, ethnicity or national origin, religion, age, genetic information, disability, or veteran or military status by any member of the KSU Community on campus, in connection with a University program or activity, or in a manner that creates a hostile environment for members of the KSU community. For additional information or to file a complaint under the provisions of this policy, students, employees, applicants for employment or admission or other third parties should contact the Office of Institutional Equity at English Building, Suite 225, ****************. Other Information This is a supervisory position. This position does not have any financial responsibilities. This position will not be required to drive. This role is not considered a position of trust. This position does not require a purchasing card (P-Card). This position will not travel. Background Check * Standard Enhanced Per the University System of Georgia background check policy, all final candidates will be required to consent to a criminal background investigation. Final candidates may be asked to disclose criminal record history during the initial screening process and prior to a conditional offer of employment. Applicants for positions of trust with screening results which confirm a disqualifying criminal history will be immediately disqualified from employment eligibility. All applicants are required to include professional references as part of their application process. Some positions may require additional job-based screenings such as motor vehicle report, credit check, pre-employment drug screening and/or verification of academic credentials. *****************************************************************************************

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

Responsive recruiter Replies within 24 hours Benefits: Company parties Competitive salary Flexible schedule Training & development Primrose School of Harmony on the Lakes is seeking a Sub Chef that can work independently in our fast paced environment. The Chef will work with limited supervisor and must be well organized. The Chef is expected to create menus, prepare snacks and lunch for children ages 1-5, years old. Responsibilities: Must be able to work in a fast flowing environment with outstanding organization and time management. Create and prepare nutritious and delicious meals for children Follow all health and safety regulations in the kitchen Collaborate with school leadership team to plan and execute special events and holiday meals Follow nutrition food guides for serving. Maintain a clean and organized kitchen environment Requirements: Previous experience in a professional kitchen setting Knowledge of nutrition and food safety guidelines Ability to work in a fast-paced environment Excellent communication and teamwork skills Be able to have flexible scheduling Be able to be on call once Chef is out Compensation: $15.00 - $18.00 per hour