Executive chef jobs in Rome, NY - 38 jobs

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $70,000-$75,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 20, 2026. About the Venue NBT Bank Stadium is a professional minor league baseball stadium in Syracuse, New York, and the home of the Syracuse Mets, the Triple-A affiliate of the New York Mets. Opened in 1997 and owned by Onondaga County, the stadium seats approximately 10,000 fans and hosts Syracuse Mets home games, large public events, promotions, and community activities throughout the season. The facility features modern amenities including concessions, suites, event spaces, and renovated fan areas, making it a fast-paced, customer-focused work environment. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. We can recommend jobs specifically for you! Click here to get started.

Chef de Cuisine works with Executive Sous Chef and Executive Chef to create and motivate a productive working staff while maintaining and enhancing culinary standards. The Chef de Cuisine assists with menu design and frequently collaborates with restaurant management. Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Manage day-to-day kitchen operations, including sanitation, health and safety requirements Oversees food preparation to ensure quality and quantity standards are maintained. Provides hands-on training for all culinary and stewarding staff within their department. Establish cross training guidelines for culinary team in order to build strength and develop skills for upward mobility. Execute the menu and work any station on the line as needed Runs daily line-ups with team members to review daily & weekly goals Assist with the recruitment of culinary staff Assist with the development of new recipes and plating presentations for seasonal menus and daily specials Incorporating guest and staff feedback to make improvements or resolve issues. Coordinate weekly staff schedule according to business volumes. Assist with monthly inventory, portion and waste control. Ensure that opening and closing procedures are completed by staff Assist with the performance review and disciplinary process for culinary staff members Education: High school diploma or general education degree (GED) Required Experience: The person in this position needs to have: A minimum of four years of culinary experience Certification in sanitation and workplace safety regulations Knowledge, Skills, & Abilities Exemplify strong organizational skills and attention to detail. Possess a positive attitude and be willing to work as part of a team. In-depth knowledge of food principles, dietary restrictions, and best practices. Ability to work early mornings, evenings, nights, weekends & holidays as required Ability to thrive in a high-pressure environment High standards for cleanliness, health, and safety and knowledge of applicable food safety rules and regulations Set a positive tone and strong work ethic, leading by example. Maintain professional presentation (must adhere to company and department dress code). Must be an efficient and strong multitasker, particularly within a high-volume food sales environment Excellent communication skills Experience managing inventories and stocktaking. Knowledgeable of new culinary trends Physical Requirements: These physical requirements for this position may be accomplished with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 12 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, or crouch. The employee is frequently required to reach with hands and arms. Employees will frequently use hands to handle objects and tools and operate equipment. The employee must regularly lift, move/push/pull up to 25 pounds by themselves and up to 50 pounds with assistance. The employee will also frequently ascend and descend stairs between kitchens and storage areas. Vision abilities required by this job include close vision and color vision to monitor beverage and food quality and quantity. Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description Chef de Cuisine works with Executive Sous Chef and Executive Chef to create and motivate a productive working staff while maintaining and enhancing culinary standards. The Chef de Cuisine assists with menu design and frequently collaborates with restaurant management. Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Manage day-to-day kitchen operations, including sanitation, health and safety requirements Oversees food preparation to ensure quality and quantity standards are maintained. Provides hands-on training for all culinary and stewarding staff within their department. Establish cross training guidelines for culinary team in order to build strength and develop skills for upward mobility. Execute the menu and work any station on the line as needed Runs daily line-ups with team members to review daily & weekly goals Assist with the recruitment of culinary staff Assist with the development of new recipes and plating presentations for seasonal menus and daily specials Incorporating guest and staff feedback to make improvements or resolve issues. Coordinate weekly staff schedule according to business volumes. Assist with monthly inventory, portion and waste control. Ensure that opening and closing procedures are completed by staff Assist with the performance review and disciplinary process for culinary staff members Education: High school diploma or general education degree (GED) Required Experience: The person in this position needs to have: A minimum of four years of culinary experience Certification in sanitation and workplace safety regulations Knowledge, Skills, & Abilities Exemplify strong organizational skills and attention to detail. Possess a positive attitude and be willing to work as part of a team. In-depth knowledge of food principles, dietary restrictions, and best practices. Ability to work early mornings, evenings, nights, weekends & holidays as required Ability to thrive in a high-pressure environment High standards for cleanliness, health, and safety and knowledge of applicable food safety rules and regulations Set a positive tone and strong work ethic, leading by example. Maintain professional presentation (must adhere to company and department dress code). Must be an efficient and strong multitasker, particularly within a high-volume food sales environment Excellent communication skills Experience managing inventories and stocktaking. Knowledgeable of new culinary trends Physical Requirements: These physical requirements for this position may be accomplished with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 12 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, or crouch. The employee is frequently required to reach with hands and arms. Employees will frequently use hands to handle objects and tools and operate equipment. The employee must regularly lift, move/push/pull up to 25 pounds by themselves and up to 50 pounds with assistance. The employee will also frequently ascend and descend stairs between kitchens and storage areas. Vision abilities required by this job include close vision and color vision to monitor beverage and food quality and quantity. Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Chef de Cuisine works with Executive Sous Chef and Executive Chef to create and motivate a productive working staff while maintaining and enhancing culinary standards. The Chef de Cuisine assists with menu design and frequently collaborates with restaurant management. Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Manage day-to-day kitchen operations, including sanitation, health and safety requirements Oversees food preparation to ensure quality and quantity standards are maintained. Provides hands-on training for all culinary and stewarding staff within their department. Establish cross training guidelines for culinary team in order to build strength and develop skills for upward mobility. Execute the menu and work any station on the line as needed Runs daily line-ups with team members to review daily & weekly goals Assist with the recruitment of culinary staff Assist with the development of new recipes and plating presentations for seasonal menus and daily specials Incorporating guest and staff feedback to make improvements or resolve issues. Coordinate weekly staff schedule according to business volumes. Assist with monthly inventory, portion and waste control. Ensure that opening and closing procedures are completed by staff Assist with the performance review and disciplinary process for culinary staff members Education: High school diploma or general education degree (GED) Required Experience: The person in this position needs to have: A minimum of four years of culinary experience Certification in sanitation and workplace safety regulations Knowledge, Skills, & Abilities Exemplify strong organizational skills and attention to detail. Possess a positive attitude and be willing to work as part of a team. In-depth knowledge of food principles, dietary restrictions, and best practices. Ability to work early mornings, evenings, nights, weekends & holidays as required Ability to thrive in a high-pressure environment High standards for cleanliness, health, and safety and knowledge of applicable food safety rules and regulations Set a positive tone and strong work ethic, leading by example. Maintain professional presentation (must adhere to company and department dress code). Must be an efficient and strong multitasker, particularly within a high-volume food sales environment Excellent communication skills Experience managing inventories and stocktaking. Knowledgeable of new culinary trends Physical Requirements: These physical requirements for this position may be accomplished with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 12 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, or crouch. The employee is frequently required to reach with hands and arms. Employees will frequently use hands to handle objects and tools and operate equipment. The employee must regularly lift, move/push/pull up to 25 pounds by themselves and up to 50 pounds with assistance. The employee will also frequently ascend and descend stairs between kitchens and storage areas. Vision abilities required by this job include close vision and color vision to monitor beverage and food quality and quantity. Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

With general supervision from the Campus Executive Chef, the Chef Manager provides oversight and is ultimately responsible for the culinary direction for the central kitchen Department. The successful candidate will bring novel, on-trend national and international concepts to the University. The candidate will understand flavors and presentation and incorporate those skills into large and small events. The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available. Education and Experience * Degree in food service or culinary certificate from accredited school preferred. * Minimum of ten years of kitchen knowledge in food preparation, presentation, sourcing and purchasing. * Experience in a high-caliber, high-touch catering environment. * Proven ability to train and lead a team. * Proven ability to present well and executive high-caliber culinary events in high-impact situations. Skills and Knowledge * Must have a comprehensive understanding and ability to teach all skills related to cooking including (but not limited to) knife skills, cooking vegetables proteins and grains, sauces, all manner of culinary technique and understanding of world cuisine. * Ability to plan, execute, and appropriately present catering menus that are interesting to the Syracuse University community, healthy, sustainable and authentically representative of ethnic cuisines. Responsibilities * Provide leadership and supervision to the kitchen to ensure proper execution of to agree upon standards. * Train culinarians in proper culinary techniques, cooking procedures, sanitation and safety. * Work directly with staff to enhance preparation and presentation of food. * In collaboration with the Executive Chef, develop recipes that meet the needs of a diverse group of clients. * Work with Executive Chef, Purchasing Agents and vendors to ensure sourcing of appropriate ingredients and hitting budgetary targets. * In coordination with the Executive Chef, fully responsible for all catering, ensuring cost control, and brand management. Physical Requirements Not Applicable Tools/Equipment Not Applicable Application Instructions In addition to completing an online application, please attach a resume and cover letter.

We are seeking a talented and experienced Chef Manager to lead our culinary team and oversee all aspects of food production and service. The ideal candidate will have a strong background in fine dining, catering, and restaurant management, with a passion for creating exceptional dining experiences. As the Chef Manager, you will be responsible for menu planning, food preparation, and ensuring that all food safety standards are met while managing kitchen operations efficiently. Responsibilities Oversee daily kitchen operations, ensuring high standards of food quality and presentation. Plan and develop menus that cater to various dietary needs and preferences. Manage inventory control, including ordering supplies and maintaining stock levels. Supervise kitchen staff, providing training and support to enhance their culinary skills. Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment. Coordinate banquet services and special events, ensuring seamless execution of catering orders. Monitor food production processes to maintain consistency in taste and presentation. Requirements Proven experience in culinary management, preferably Skilled Nursing Environment and catering environments. Strong leadership skills with the ability to manage a diverse team effectively. Experience in menu planning, food production, and kitchen management. Knowledge of food safety regulations and best practices in food handling. Excellent organizational skills with a focus on inventory management and control. Ability to work in a fast-paced environment while maintaining attention to detail. Strong communication skills to interact effectively with staff and guests. Previous experience in Kosher meal planning and banquet service or dietary department is a plus. Job Type: Full-time, HOURS: Monday-Friday with every other weekend. May require evening shift working until 7:30pm. May be required to work special occasions/events. Benefits: 401(k) with matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance People with a criminal record are encouraged to apply Work Location: In person

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-Time / Exempt VENUES: The Oncenter COMPENSATION: $62,400/annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE In your role as Sous Chef, you'll play a crucial part in the success of our catering operations in the Food & Beverage Department. ESSENTIAL DUTIES AND RESPONSIBILITIES * Work directly with the Executive Chef to prepare and oversee daily culinary operations. * Prepare recipes as directed. * Order, receive, and prepare food items while maintaining food costs and budget goals. * Maintain all kitchen equipment cleanliness and maintenance. * Support all kitchen and stewarding staff. * Assist with training of all cooks. * Assist with taking monthly inventory. * Responsible for kitchen in absence of Executive Chef. * Maintain a safe, clean, organized, and stocked work area following sanitation standards. * Maintain a professional appearance, and professional relationship with coworkers at all times. * Provide total guest satisfaction through skilled and capable service in accordance with New York State laws and regulations as well as Company policies, practices, and procedures. * Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE * Minimum of four (4) years in banquet facility producing meals for large or multiple events. * Two-year Associate Degree in Culinary Arts, or * Equivalent combination of education and experience. * Previous leadership experience preferred. * ServSafe & TIPS certification preferred. SKILLS AND ABILITIES * Requires ability to work some extended and flexible hours including some late nights, early mornings, weekends, and holidays. * Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment. * Organize and prioritize work to meet deadlines while multitasking between job functions. * Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines. * Ability to operate industry related equipment. * Ability to be creative with food presentations and maintain a quality product. * Ability to train and direct employees to plan and assign work in an efficient and effective manner. * Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems. PHYSICAL DEMANDS * Must be able to walk/stand/sit for long periods of time. * Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting. * Must be able to hear and speak using a two-way radio. * Ability to work in a noisy, fast-paced environment. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

Sous Chef You love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop. In the role of Sous Chef, you will • Be a Mentor - work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef's absence is requested. • Be a Sponge - learning and then utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen - scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience. • Be a Safety & Security Agent - follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures. Job Requirements At least 3 years of progressive experience in food & beverage (culinary) with specific experience in pastry and garde manager preferred. Relevant college coursework also preferred Fully experienced in use of various pieces of kitchen equipment. Physical requirements include the ability to perform medium work - exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning. The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - The ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English. Rate: 70,000 annually base on 47 hours (this is a non-exempt position)

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-Time / Exempt VENUES: The Oncenter COMPENSATION: $62,400/annually LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venue stadiums, arenas, convention centers, and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be a part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE In your role as Sous Chef, you'll play a crucial part in the success of our catering operations in the Food & Beverage Department. ESSENTIAL DUTIES AND RESPONSIBILITIES Work directly with the Executive Chef to prepare and oversee daily culinary operations. Prepare recipes as directed. Order, receive, and prepare food items while maintaining food costs and budget goals. Maintain all kitchen equipment cleanliness and maintenance. Support all kitchen and stewarding staff. Assist with training of all cooks. Assist with taking monthly inventory. Responsible for kitchen in absence of Executive Chef. Maintain a safe, clean, organized, and stocked work area following sanitation standards. Maintain a professional appearance, and professional relationship with coworkers at all times. Provide total guest satisfaction through skilled and capable service in accordance with New York State laws and regulations as well as Company policies, practices, and procedures. Other duties as assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE Minimum of four (4) years in banquet facility producing meals for large or multiple events. Two-year Associate Degree in Culinary Arts, or Equivalent combination of education and experience. Previous leadership experience preferred. ServSafe & TIPS certification preferred. SKILLS AND ABILITIES Requires ability to work some extended and flexible hours including some late nights, early mornings, weekends, and holidays. Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Organize and prioritize work to meet deadlines while multitasking between job functions. Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines. Ability to operate industry related equipment. Ability to be creative with food presentations and maintain a quality product. Ability to train and direct employees to plan and assign work in an efficient and effective manner. Work with limited supervision, prioritize and handle multiple projects simultaneously while exercising judgment and initiative in addressing complaints and resolving problems. PHYSICAL DEMANDS Must be able to walk/stand/sit for long periods of time. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting. Must be able to hear and speak using a two-way radio. Ability to work in a noisy, fast-paced environment. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity Employer and considers all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, protected veteran status, or any other characteristic protected by federal, state, or local law. We provide reasonable accommodations for qualified individuals with disabilities in the application and hiring process. Legends & ASM Global is a VEVRAA Federal Contractor, encouraging Women, Minorities, Individuals with Disabilities, and Protected Veterans to apply.

We know that a Chef's job isn't only about the food. It takes skill, dedication, patience, and the right opportunities. 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. This is a temporary Chef Manager assignment with our client, Le Moyne College. The assignment will end, at the latest, on December 31st, 2025. Compensation Data COMPENSATION: The hourly rate for this position is $30.00 to $35.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities * Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. * Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage * Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. * Ensure cleanliness and high sanitation standards are maintained at all times * Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate 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 * Two to three years' experience in a related culinary position * Candidate will possess two to three years of post-high school education, preferably a culinary degree * Advanced knowledge of the principles and practices within the food profession * Experiential knowledge required for management of people and/or problems * Excellent oral, reading, and written communication skills * Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. 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: Syracuse

We are looking for our next great team member to join us on our Banquets team as a Sous Chef at the Marriott Syracuse Downtown hotel. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members Additional hotel discounts with Marriott International brand hotels Free Parking Free Meal during your shift Quarterly employee appreciation events to celebrate all your hard work! Here is what you will be doing each day Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs. You will also be training & providing clear direction to the staff for efficient and effective execution of tasks as well as assisting the Executive Sous Chef with any disciplinary actions. Collaborate with banquet staff & sales team to ensure event completion and guest satisfaction. Does this sound like you? You have experience in high volume kitchen settings and are comfortable with preparing and cooking large batches of food items. You are able to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. You thrive in a fast-paced environment and are able to maintain high cleanliness and safety standards in the kitchen. You're cool under stress and welcome the challenge of exceeding guest expectations every time! You have a self-starting personality with an even disposition. Payrate: $26.00/hour; Hours: 47.5 hours per week with overtime pay At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Job Description Are you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook. We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking. You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests. Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently. Apply today if this sounds like a fantastic opportunity to advance your culinary career! Compensation: $17 - $24 hourly Responsibilities: Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner Cook food orders at stations by following established recipes and presentation standards for grilling, broiling, and sautéing menu items Establish a system of food stations and stock them with all of the necessary ingredients for the shift Recognize and adhere to quality requirements for meats, vegetables, fruits, and dairy products, as well as correct storage and waste management Qualifications: Candidates need a strong understanding of compliance with kitchen safety and food storage requirements Educational requirements include a high school diploma or equivalent GED certificate Must have excellent communication and interpersonal skills with customers and coworkers Possesses a strong work ethic and have high attention to detail We prefer some experience working in the food service industry About Company The Brae Loch Inn is a Cazenovia institution, serving guests since 1946. The restaurant had been family-owned for all 79 years and continues to honor its Scottish roots.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details Position: Sous Chef Location: New Berlin, NY Schedule: Full-time Salary: $50,000/yr Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards Job Summary: The Sous Chef reports to the Executive Chef/Chef Manager. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food. Essential Functions and Key Tasks: May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures. Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation. Support culinary team with all aspects of food production, execution and presentation. May assist with oversight of all aspects of catering operations. Assist in maintaining vendor relationships. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Demonstrate new cooking techniques or equipment to staff. Communicate with supervisor regarding equipment purchases or repairs. Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Compile and record production or operational data on specified forms. Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines. May assist in budgetary process. May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs. Assist with inventory. Assist with review process for culinary staff. Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. Supervisory Responsibility: This position supervises, in conjunction with his/her direct supervisor, employees of the unit. Work Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role may use standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience High school diploma or equivalent 1 - 3 years' experience in similar role Preferred Education and Experience Culinary school certificate or degree Microsoft Office Suite Required Eligibility Qualifications ServSafe Certification Choke Safety Certification Allergen Awareness Certification (MA)

Rome Health is seeking a part-time Kitchen Supervisor to join our Food and Nutrition team. The Supervisor is responsible for directing the work flow of departmental employees. They comply with personnel policies as well as state and local regulations. The work hours will vary according to need. This is a part time position. FSAs work a flexed shift based upon the needs of the department. Weekends and holidays are required. Previous work experience in food service preferred. Will train the right candidate. Pay range based on several different factors: $17.00 to $18.00 About Rome Health Rome Health is a non-profit health care system based in Rome, N.Y., providing services to patients throughout Central New York. From primary and specialty care to long-term care, Rome Health delivers quality, compassionate medical care for every stage of life. We are a comprehensive health care system that connects you to the best clinicians and the latest technologies so they are easily accessible to you and your family. Rome Health is an affiliate of St. Joseph's Health and an affiliated clinical site of New York Medical College. The best care out there. Here.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $70,000-$75,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until March 20, 2026. Responsibilities Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We are seeking a talented and experienced Chef Manager to lead our culinary team and oversee all aspects of food production and service. The ideal candidate will have a strong background in fine dining, catering, and restaurant management, with a passion for creating exceptional dining experiences. As the Chef Manager, you will be responsible for menu planning, food preparation, and ensuring that all food safety standards are met while managing kitchen operations efficiently. Responsibilities Oversee daily kitchen operations, ensuring high standards of food quality and presentation. Plan and develop menus that cater to various dietary needs and preferences. Manage inventory control, including ordering supplies and maintaining stock levels. Supervise kitchen staff, providing training and support to enhance their culinary skills. Ensure compliance with food safety regulations and maintain a clean and organized kitchen environment. Coordinate banquet services and special events, ensuring seamless execution of catering orders. Monitor food production processes to maintain consistency in taste and presentation. Requirements Proven experience in culinary management, preferably Skilled Nursing Environment and catering environments. Strong leadership skills with the ability to manage a diverse team effectively. Experience in menu planning, food production, and kitchen management. Knowledge of food safety regulations and best practices in food handling. Excellent organizational skills with a focus on inventory management and control. Ability to work in a fast-paced environment while maintaining attention to detail. Strong communication skills to interact effectively with staff and guests. Previous experience in Kosher meal planning and banquet service or dietary department is a plus. Job Type: Full-time, HOURS: Monday-Friday with every other weekend. May require evening shift working until 7:30pm. May be required to work special occasions/events. Benefits: 401(k) with matching Dental insurance Flexible schedule Health insurance Paid time off Vision insurance People with a criminal record are encouraged to apply Work Location: In person

Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: 1. Maintains sanitation, health, and safety standards in work areas. 2. Demonstrates strong culinary skills while maintaining control of food costs. 3. Utilize strong planning and organization skills. 4. Monitors receipt of supplies and proper storage 5. Verifies that prepared food meets requirements for quality and quantity. 6. Assist with monthly inventory, portion and waste control, and sanitation codes 7. Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service. 8. Brief the banquet kitchen staff daily about the upcoming and current functions. 8. Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef. 9. Review and update recipes and create specialty and seasonal items 10. Build team moral through positive feedback and training. 11. Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production. 12. Supervise and produce appealing buffet displays consistent with the needs of each event or buffet. 13. Collaborate with the Executive Chef in menu development and implementation of banquet menus. 14. Support the Executive Sous Chef to ensure that the kitchen operates efficiently. ADDITIONAL DUTIES AND RESPONSIBILITIES: 1. Availability to work early mornings, evenings, weekends, and holidays (required). 2. Certification in sanitation and workplace safety regulations. 3. Practices safe food handling techniques, preparation, and cooking procedures. 4. Execute end of day closing procedures of kitchen 5. Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly. 5. Must be efficient, work in high volume, multitask and work well as part of a team. 6. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. 7. Personal cleanliness is essential. 8. Knowledge and implementation of work place safety. Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.

Job Description BANQUET CHEF Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: 1. Maintains sanitation, health, and safety standards in work areas. 2. Demonstrates strong culinary skills while maintaining control of food costs. 3. Utilize strong planning and organization skills. 4. Monitors receipt of supplies and proper storage 5. Verifies that prepared food meets requirements for quality and quantity. 6. Assist with monthly inventory, portion and waste control, and sanitation codes 7. Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service. 8. Brief the banquet kitchen staff daily about the upcoming and current functions. 8. Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef. 9. Review and update recipes and create specialty and seasonal items 10. Build team moral through positive feedback and training. 11. Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production. 12. Supervise and produce appealing buffet displays consistent with the needs of each event or buffet. 13. Collaborate with the Executive Chef in menu development and implementation of banquet menus. 14. Support the Executive Sous Chef to ensure that the kitchen operates efficiently. ADDITIONAL DUTIES AND RESPONSIBILITIES: 1. Availability to work early mornings, evenings, weekends, and holidays (required). 2. Certification in sanitation and workplace safety regulations. 3. Practices safe food handling techniques, preparation, and cooking procedures. 4. Execute end of day closing procedures of kitchen 5. Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly. 5. Must be efficient, work in high volume, multitask and work well as part of a team. 6. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. 7. Personal cleanliness is essential. 8. Knowledge and implementation of work place safety. Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.

Recognized to be the Manager of the kitchen in the absence of the Executive Sous Chef. Maintains cleanliness and maintenance of facility. Works with the Executive Sous Chef to create a productive working staff while maintaining grooming standards, NY health department codes and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: 1. Maintains sanitation, health, and safety standards in work areas. 2. Demonstrates strong culinary skills while maintaining control of food costs. 3. Utilize strong planning and organization skills. 4. Monitors receipt of supplies and proper storage 5. Verifies that prepared food meets requirements for quality and quantity. 6. Assist with monthly inventory, portion and waste control, and sanitation codes 7. Insures all food is prepared to the correct specifications and ensure that the kitchen is ready for service. 8. Brief the banquet kitchen staff daily about the upcoming and current functions. 8. Communicate with all food and beverage areas and carry out BEO instructions as discussed in morning BEO meetings that are attended by the Banquet Chef. 9. Review and update recipes and create specialty and seasonal items 10. Build team moral through positive feedback and training. 11. Delegates and assists in preparing of all hot food items while overseeing the garde manger chef and cold food production. 12. Supervise and produce appealing buffet displays consistent with the needs of each event or buffet. 13. Collaborate with the Executive Chef in menu development and implementation of banquet menus. 14. Support the Executive Sous Chef to ensure that the kitchen operates efficiently. ADDITIONAL DUTIES AND RESPONSIBILITIES: 1. Availability to work early mornings, evenings, weekends, and holidays (required). 2. Certification in sanitation and workplace safety regulations. 3. Practices safe food handling techniques, preparation, and cooking procedures. 4. Execute end of day closing procedures of kitchen 5. Ensure that all equipment and refrigeration in the Banquet kitchen is working correctly. 5. Must be efficient, work in high volume, multitask and work well as part of a team. 6. Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. 7. Personal cleanliness is essential. 8. Knowledge and implementation of work place safety. Control kitchen staff work hours. Examples keep overtime to a minimum and enforce staff to only work hours that they are scheduled.