Executive chef jobs in Syracuse, NY - 47 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.

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.

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.

At St. Camillus, we're Centered on Celebrating our Employees, our team is what makes St. Camillus such a great place to work! We are currently hiring a Temporary Sous Chef to join our team! Responsibilities The primary purpose of this position is to prepare foods according to recipes and production tallies and in accordance with all food safety and sanitation regulations. This position works closely with the Executive Chef, as part of a team to provide nutritionally adequate meals to Residents and Patients of the facility. The responsibilities include but are not limited to: All employees are expected to perform any work that is needed as determined by a supervisor or manager. This position primarily involves the following duties and responsibilities: Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product's taste and presentation. Ensures all deadlines are met in food production based on production orders. Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper 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 assure compliance with all sanitation, safety, production, and merchandising requirements. Interacts with customers to ensure customer satisfaction and resolve complaints in a friendly, service-oriented manner. Relays relevant comments directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers. Consistently exhibits the ability to keep 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. Supervise hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Assist with other functions and duties as assigned. Qualifications Associate's degree or equivalent from Culinary or technical school; or 1 - 3 years of related experience and/or training; or equivalent combination of education and experience. Supervisory experience preferred. Other Qualifications: Food Handler's Permit; ServSafe training and certificate as required by applicable state and county. Employee Benefits: Daily Pay No Mandated Shifts Generous Paid Time Off Affordable Health/Dental/Vision Plans Company Funded Life Insurance and Health Reimbursement Account Retirement Plan Tuition Reimbursement On the Centro Bus Line Free parking On-site cafeteria Why work for St. Camillus? Our Mission : The Centers at St. Camillus is a non-denominational, not-for-profit organization dedicated to caring for life through a broad range of health care services. Our Vision : To be the provider of choice for compassionate and innovative care If you are interested in joining a team of professionals who are committed to providing high quality services in a caring environment, we want to hear from you! EOE/Affirmative Action Employer Visit our website at *******************

Culinary & Menu: Develop menus, design new recipes, set presentation standards, and ensure consistent food quality. Staff Management: Recruit, train, schedule, and lead all kitchen personnel (cooks, sous chefs, etc.). Operations: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, and implement kitchen policies. Financials: Assist with budgeting, monitor menu profitability, and manage expenses. Hygiene & Safety:Enforce strict food safety regulations and health code standards. Leadership: Conduct pre-shift meetings, resolve customer complaints, and maintain high staff morale. WORK ENVIRONMENT: Long hours, including nights, weekends, and holidays. Physically demanding, involving standing in hot, busy conditions. DUTIES AND RESPONSIBILITIES: Directs and supervises all dietary functions and personnel Instructs personnel and assigned duties Evaluates work performance Maintains established policies of the institution Assist dietician in establishing and receiving dietary policies and procedures and job description Maintaining good employee relations Interviews salesman and purchases food and supplies as required according to menus Checks incoming food and supplies and directs storage thereof Records department cost, maintains inventory system and regularly checks storage areas for stock level of staple items Plans meals accordingly, using standard recipes for food preparation Sees that food is obtained and ready for meal preparation by cooks and bakers and that supplies are ready for service Plans use of left-over foods Periodically talks with residents to evaluate food service quality, quantity, temperature and appearance of meals Analyzes evaluations and uses them to make decisions in dietary procedures to promote better food service Assists in plans for preparation of special meals for parties, banquets, etc. May conduct or participate in in-service meetings and attend Department Head meetings Directs and assists with departmental cleaning not performed by Housekeeping personnel Must be available to work more than eight (8) hours per day or more than forty (40) hours per week Other related duties that may become necessary or as directed by the supervisor, department head and/or Experience:Significant years of culinary experience, often 2+ years, with proven management roles. Education:Culinary degree or equivalent professional training. Skills:Exceptional leadership, communication, organization, time management, creativity, and financial skills. Attributes:Ability to work under pressure, passion for food, and strong attention to detail.

At Hyatt, we believe in the power of belonging- of making people feel at home no matter where they are in the world. We return trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human. Connected. Sustainable. Here, everyone's role matters. Opportunities are yours to shape. Your individuality is celebrated. At the heart of Hyatt is our shared belief that hospitality is more than just a job- it's a career for people who care. The Chatwal Lodge is seeking an Executive Chef to join the team at The Chatwal Lodge located Sullivan County, in the Lower Hudson Valley region of the Catskills Mountains. This exciting leadership position is a highly visible role and reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: + Experience training food prep employees + Ability to instill safety and sanitation habits in all employees. + Teach employees the importance of consistency in preparation and presentation + Thorough knowledge of food handling and preparation techniques + Ensure that level of quality, portion control, and plate presentation is adhered to consistently + Coach and counsel employees to reflect Hyatt service standards and procedures This position is full-time and located on property at The Chatwal Lodge located in White Lake, NY. The salary range for this position is $95,000- $125,000. Actual pay will be commensurate with experience. **Centrally Located to the following areas:** + Orange County, NY is located 40 minutes away. + Pike County, PA is located 40 minutes away. + Wayne, PA is located 40 minutes away. + Beach Lake, PA is located 25 minutes away. + Monticello, NY 15-20 minutes away. **_Why Work for Hyatt?_** As a full-time colleague, Hyatt offers a competitive benefits package inclusive of medical, dental, vision, disability, 401k and life insurance. As a Hyatt colleague you will enjoy travel perks with our organization such as discounted employee rooms and comp nights at participating hotels. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. **Qualifications:** + Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds + 6 years or more of progressive hotel Culinary experience (typically with Hyatt) + With opening hotels, previous hotel pre-opening experience preferred + Service oriented style with professional presentations skills + At least 4 years experience in a senior role in a culinary environment + Proven leadership skills + Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service and associate relations, and ability to improve the bottom line + Clear concise written and verbal communication skills in English + Must be proficient in Microsoft Word and Excel + Must have excellent organizational, interpersonal and administrative skills + Maintain communications with Corporate Staff + Coach and counsel employees to reflect Hyatt Service Standards and Procedures + Must have valid NYS Driver's License **Primary Location:** US-NY-White Lake **Organization:** The Chatwal Lodge **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** WHI000258 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

**Executive Chef 1 - Join Our Team at Chobani!** **Schedule:** Monday-Friday, 6:00 AM - 3:00 PM (No evenings or weekends!) **Salary:** $60,000 Sodexo Corporate Services is excited to offer an incredible opportunity for a passionate culinary professional to step into an **Executive Chef role** at **Chobani's corporate headquarters** . If you're ready to take the next big step in your culinary career, this is the perfect position for you! **Why You'll Love This Role** + **Career Growth or Career Reset:** Ideal for an experienced **line cook or senior cook** ready for their first Executive Chef position-or for someone who wants a **slower pace without sacrificing creativity** . + **Work-Life Balance:** Enjoy a **Monday-Friday schedule** with **no nights or weekends** . + **Creative Freedom:** Bring your culinary vision to life in a vibrant corporate café setting. **Incentives** Competitive salary of $60K. No late nights, weekends, or holidays-your personal time matters. Opportunities for growth within Sodexo, a global leader in food and facilities management. **What You'll Do** + Lead the culinary operations for the **corporate café** (breakfast and lunch service). + Take charge of the **grill, soup station, and action station** -where your creativity shines. + Manage and mentor **one hourly cook** , fostering a collaborative kitchen environment. + Deliver exceptional food experiences for our guests every day. + 90% hands on cooking role **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** **What We're Looking For** + Strong cooking skills and a passion for food. + Previous experience as a **line cook, senior cook, or similar role** . + A hands-on leader who thrives in a fast-paced environment. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-NY-NEW BERLIN_ **System ID** _985624_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Company : Segment Desc** _CORPORATE SERVICES SEGMENT (US)_ _On-Site_

Cortland Auxiliary (Auxiliary Services Corporation of SUNY Cortland) has a great opportunity for individuals seeking an entry level management position in dining & hospitality. We are seeking motivated individuals that want to be a part of our growing team with a goal of delivering excellent customer service to our campus community. New hires in this position will be provided several weeks of hands-on training in every residential dining hall, retail café, catering and even concessions. Physical Requirements Lift 10 lb. routinely Types for more than 1 hour per day Lift 20 lb. occasionally Travel distances between campus buildings Duties Food Production Assists production staff in the forecasting of quantity to be produced given customer traffic. Samples food to ensure quality and reviews presentation of food products for freshness and appetite appeal. Inventory management and recipe compliance verification. Allergen and HACCP awareness for safe food production. Supervision of Personnel Responsible for the satisfactory performance of all subordinate personnel. Assigns work duties according to job descriptions and workflow for each employee. Procures all equipment and facilities necessary for employees to perform their duties effectively and efficiently. Provides all forms of coaching including discipline, termination, counseling, and skill development for all employees. Provides first aid and seeks other medical treatment for employees. Reviews and enforces employee compliance with proper operational procedures and policies, safety and sanitation policies, union contract and/or employee handbook. Customer Service Front of the House Commitment to providing excellence in customer service. Maintains customer service during the shift. Handles problems including approving credit, use of ID cards, poor service or food quality, customer accidents, or incidents. Handles operational issues including finding substitute staff, evaluating stocking, and cleaning needs, altering service needs, and redirecting customer traffic. Answers customer questions in person or via e-mail. May perform initial troubleshooting of cash register and equipment problems. Samples and reviews the product for presentation to customers. ensures proper food sanitation including reviewing temp logs. Opens and closes the operation ensuring unit and product security. Handles cash and setups cash registers as needed. Helps with catering services and special theme events as needed. Responsible for prompt, efficient and HACCP compliant delivery to any location of food items. Ensures all food, beverages, equipment items are packaged for proper transport or holding. Ensures security, timely set-up, and proper display. Financial Management Responsible for ensuring the accuracy and proper operation of labeling, ordering, inventory, and receiving systems, and other technology providing customer service. Assistant Manager Supports Managers and Senior Managers in managing the operation of the unit or units. This position will be assigned management tasks and projects that they will be responsible for completing successfully, but ultimate direction and responsibility will lie with the manager-level position. This position helps the daily work of supervisors. As an agent for the employer, all actions and decisions must be in the best interest of the corporation. Conduct must be honest and follow ethical standards set by CAS, SUNY Cortland, and professional practices. Qualifications Qualifications Two-year degree in Hospitality, Culinary Arts, Business, with 2 years' experience or five years of supervisory food service experience preferred. Skills May require the legal right and ability to drive a company vehicle. Driver's license must not have any high-risk factors as defined by the Company's vehicle insurance company. Proficient in all Microsoft Office Suite programs and office equipment Ability to effectively motivate, train, and supervise employees Proficient in retail software such as POS, inventory, or recipe management software Ability to interact with customers, coworkers, and vendors in a diplomatic manner Ability to work effectively as a team member Ability to read and interpret instructions, technical and procedure manuals, material data sheets, business correspondences. Ability to create reports and standard business correspondences. Able to verbally present information formally to a group of customers or coworkers. Ability to develop effective solutions to unique situations and develop continuous response to issues that meet the organization's goals.

Join Our Culinary Team as a Sous Chef! Are you passionate about crafting exceptional dishes and thriving in a fast-paced kitchen environment? THE HEIGHTS RESTAURANT, located in the heart of Ithaca, NY, is looking for a talented and dedicated Sous Chef to join our team. If you have a love for culinary excellence and a desire to grow in your career, this is the opportunity for you! About Us At THE HEIGHTS RESTAURANT, we pride ourselves on delivering an unforgettable dining experience. Known for our commitment to quality, creativity, and outstanding service, we're a locally cherished establishment where every dish tells a story. Our team is driven by a shared passion for food and a dedication to excellence in every detail. What You'll Do As our Sous Chef, you'll play a vital role in ensuring our kitchen runs smoothly and our dishes meet the high standards our guests have come to expect. Your responsibilities will include: - Assisting the Head Chef in managing daily kitchen operations. - Overseeing food preparation to ensure consistency and quality. - Supervising and mentoring kitchen staff to maintain a productive and harmonious work environment. - Ensuring all dishes are prepared in compliance with food safety and sanitation standards. - Contributing to menu planning and recipe development. - Managing inventory and coordinating with suppliers to maintain stock levels. What We're Looking For We're seeking a Sous Chef who brings professionalism, creativity, and teamwork to the table. To succeed in this role, you'll need: - At least 1 year of experience in a professional kitchen environment. - A strong understanding of culinary techniques, food preparation, and kitchen operations. - Leadership skills to guide and inspire your team. - Excellent organizational and time-management abilities to handle a busy kitchen. - A passion for creating memorable dining experiences. Why Join THE HEIGHTS RESTAURANT? While we don't currently offer additional benefits, we do provide a supportive and collaborative work environment where your skills and creativity can shine. At THE HEIGHTS, you'll have the chance to work alongside a team that values innovation and culinary artistry. Our Culture and Values At THE HEIGHTS RESTAURANT, we believe that great food starts with great people. We foster a culture of respect, teamwork, and continuous improvement. Whether it's in the kitchen or the dining room, we are committed to creating a positive and welcoming atmosphere for both our staff and our guests. Ready to Take the Next Step? If you're ready to bring your culinary expertise to THE HEIGHTS RESTAURANT, we'd love to hear from you! Apply today and join a team that's as passionate about food as you are.

As the world's leading venue management company and producer of live event experiences, Legends Global is the preeminent management and content partner with over 350 venues worldwide. Operating and investing in the world's most important stadiums, arenas, convention centers, and theaters requires unmatched dedication and the most profound expertise. Our focus is YOU! Through investments in growth, resources, and technology we strive to enhance the experience of our internal Team Members and to continue creating amazing live experiences for the guests that we serve. Legends Global has an excellent and immediate opening for an Executive Chef for LEGENDS GLOBAL at the Ithaca Downtown Conference Center. The Sous Chef manages purchasing, receiving, and producing all food items in the facility. Overseeing the stewarding department and training of all kitchen and stewarding personnel Essential Duties and Responsibilities • Ordering, receiving, and preparing food items. • Maintaining food costs and budget goals. • Produce required product according to Banquet Event Orders for each event. • Maintains an active role in local hospitality community and professional associations. • Attend in-house event-related meetings and relays immediate changes with other departments. • Other duties as assigned. • Maintaining all kitchen equipment cleanliness and annual maintenance. • Training of all kitchen and stewarding staff to include “Serv-safe” and any health department regulations. • Maintain a Health Department score of 90 or higher. • Inventory controls. • Responsible for Kitchen in absence of Executive Chef. • Assists with monthly inventory. • Ensure all temperature logs are accurate and up to date. • Maintains an active role in local hospitality community and professional associations. • Inspects and tastes all prepared foods to maintain quality standards. • Developing work plans including scheduling and ordering and assigns appropriate duties to subordinates. • Assist with buffet layouts/design, station prep lists and daily needs. Supervisory Responsibilities • Supervises all kitchen and stewarding staff. Education and/or Experience • At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities • Advanced oral and written communication skills. • Strong orientation to customer service and ability to work with other staff members in the facility. • Results oriented individual with the ability to meet required budgetary goals. • Excellent organizational, planning, communication, and inter-personal skills. • Ability to undertake and complete multiple tasks. • Computer skills to include Microsoft Word, PowerPoint and Excel programs. • Must adhere to local and state Health Department codes. • Ability to be creative with food presentations and maintain a quality product. • Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Certificates, Licenses, Registrations • Serv-Safe certified. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • This position requires minimal stooping and lifting. Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal). Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. 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 that these are the only duties to be performed by the employee occupying this position. Legends is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Hourly Wage Range: $28.85 - $29.81

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. Help to arrange daily operations to ensure the success of culinary teammates. Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. Motivate, encourage, and support staff performance through hands-on coaching and training. Guarantee culinary team members accurately and efficiently complete required production for service stations. Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. Attend all required training sessions, including allergy, foodborne illness, and safety training. Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. Other duties as assigned. Required Qualifications: High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. Superior organization and time management skills. Detail-focused and excellent attention to detail. Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. Adept food handling and food safety skills, HACCP execution, and allergen knowledge. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: Additional education and experience, including collegiate/university food service and catering. ServSafe Certification. Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at (607) 274-8000 or humanresources@ithaca.edu. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit https://www.ithaca.edu/human-resources/employee-benefits-wellness In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

Ithaca College Dining Services is comprised of essential, valued individuals who provide all food services for the Ithaca College community, serving both on-campus and off-campus students as well as faculty, staff, and guests across two all-you-care-to-eat dining halls, three prime retail locations, five satellite cafés, athletic/event concessions, and all campus catering services. Our reputation and our guests' experiences are shaped by the food we serve, the service we provide, and the atmosphere we create. Our goal is to foster a dynamic culture and collaborative work environment that educates, engages, and supports all team members. Job Summary The Towers Sous Chef serves as the secondary culinary leader overseeing the daily operations of Towers Social and Eatery. This role is responsible for helping to manage and direct the culinary team, ensuring accountability for the precise preparation, portioning, cooking, and presentation of exceptional-quality dishes. Key responsibilities include training, recipe adherence, proper food safety and preparation, and assisting the Executive Sous Chef in Unit goals and objectives. The Sous Chef will help with menu development, seasonal rotations, and coordination of catering events. Additionally, this position is dedicated to fostering an inclusive, collaborative, and positive work environment that promotes productivity and professional growth. Supervision: This position reports to the Unit Manager & to the Executive Sous Chef Job Responsibilities: Lead daily operations of hot food production for daily operations, including, in conjunction with the Executive Sous Chef, menu planning, purchasing, ordering, inventory to ensure the possession of appropriate equipment, inventory, and resources to perform and meet goals and deadlines. Ensure that menu items are consistently prepared and plated with exceptional focus and attention to detail. Collaborate with the Executive Sous Chef on menu and recipe development, flavor profiles, and plating standards and aid in developing future menus. Help to arrange daily operations to ensure the success of culinary teammates. Provide direct, in-person support of culinary team members to propel and inspire accuracy, efficiency, and compliance with all HACCP plans and protocols. Motivate, encourage, and support staff performance through hands-on coaching and training. Guarantee culinary team members accurately and efficiently complete required production for service stations. Assist with operational logistics, including food transportation, set-up, and break-down. Provide culinary support to various events on Campus that may fall outside of normal scheduled hours. Prepare food per current applicable federal, state, and cultural standards, as well as guidelines and regulations, to yield high-quality food service. Safely utilize and operate various utensils, including knives and equipment such as ovens, stoves, slicers, mixers, etc. Taste products, read menus, estimate food requirements, check production, and keep records to plan production accurately. Clean and sanitize all workstations and equipment and follow all Ithaca College and regulatory rules and procedures. Attend all required training sessions, including allergy, foodborne illness, and safety training. Perform coaching, and supervision of student, professional, and other staff members, in conjunction with the unit manager and Executive Sous Chef. Other duties as assigned. Required Qualifications: High school diploma or equivalent and three years of culinary and catering experience in a college/university dining hall, a restaurant, or other relevant establishment, or the equivalent combination of education and experience. Superior organization and time management skills. Detail-focused and excellent attention to detail. Proficient knowledge of food preparation, cooking processes, equipment, and myriad cuisines. Adept food handling and food safety skills, HACCP execution, and allergen knowledge. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Capacity to read and follow written and electronic recipes, including working within the database to create menu cycles and new recipes. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively and respectfully within a diverse and inclusive environment. Ability to work a flexible schedule, including nights, weekends, overtime, and some holidays. Demonstrate proficient knife skills and complete a cooking demonstration as part of the interview process. Preferred Qualifications: Additional education and experience, including collegiate/university food service and catering. ServSafe Certification. Technological proficiency in food, business, and beverage platforms. Work Environment: The Executive Sous Chef completes work within an accessible, safe, indoor, and occasional outdoor environment. Long periods of walking, standing, bending, and carrying moderately heavy items (up to 50 pounds) may be necessary. Employees will be issued and/or required to wear slip-resistant shoes and cut gloves. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at ************** or *************************. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. This position is 40 hours per week, 52 weeks per year. Hiring Rate: $24 per hour We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit ***************************************************************** In an effort to promote campus safety and the security of College resources, Ithaca College will, consistent with the requirements of the law and prudent practices, conduct criminal background investigations per College policy. This position is subject to a criminal background check. All offers of employment are contingent upon review of the criminal background check. The position is considered to be essential during emergency situations and the incumbent is subject to being requested to report to work.

Kindred Fare is a spirited, seasonally driven restaurant in Geneva, NY, known for scratch cooking and local ingredients. We're looking for a Pastry Chef to lead our dessert program and daily baking. This position is ideal for a pastry professional who takes ownership, thrives on independence, and enjoys collaborating with a talented chef team. You'll start your day early (typically between 7-9 a.m.) to create desserts, breads, and baked goods from scratch, overlapping with our prep crew mid-morning to communicate and coordinate for nightly service. You'll also have creative freedom to develop desserts for our Monday Chef's Menu and special dinners throughout the year. Requirements Responsibilities Develop and execute wholesome seasonal dessert menus for nightly service Prepare and bake pastries, breads, and desserts completely from scratch Collaborate with the chef team on daily specials, events, and the Monday Chef's Menu desserts Maintain consistency, quality, and visual appeal of all pastry offerings Manage pastry prep and daily production for dinner service Oversee ordering, inventory, and cost awareness for the pastry department Communicate with the prep team to coordinate production and storage Uphold cleanliness, organization, and food-safety standards Stay focused on guest feedback and reviews, working with the team to improve consistency and manage expectations for a great dining experience Occasionally assist the line or prep team during busy services - we all pitch in! Make occasional supply runs to local grocery stores or farm stands for seasonal ingredients. Accepting and checking daily deliveries, and managing maintenance visits that occur in the morning before prep team arrives. What we expect from you: Minimum 2 years of professional experience as a Pastry Chef, Baker, or Dessert Cook in a restaurant, hotel, bakery, or creative retail environment. Solid work history and interest in a long-term, stable role Strong foundation in scratch pastry, breads, and plated dessert work Stays current with culinary and hospitality trends Proven experience in a role with creative input and ownership, not just baking off or following preset recipes Self-motivated, dependable, and confident running your own program Comfortable working independently in the morning and collaboratively with the team once prep begins Excellent time management and organization skills in a fast-paced environment Passion for local ingredients, seasonal cooking, and thoughtful presentation Valid driver's license and personal vehicle required for local ingredient runs Schedule 20-40 hours per week, depending on the season, with May through October being our busy season. If you want to work the night shifts as a line cook and are qualified, we can provide more hours throughout the entire year. Primarily daytime hours, generally beginning between 7-9 a.m and ending between 12pm-3pm, as needed. Occasional night work for wine dinners, special events, Graduation Weekend, Mother's Day, New Year's Eve, Valentine's Day, or other busy nights when we need all hands on deck Closed on major holidays (Super Bowl, Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day). Compensation & Benefits Pay: $20-$25 per hour (based on experience) Health insurance and 401(k) with employer match Paid time off Flexible schedules since we are open 7 nights a week, your time can shift as long as you are meeting demands. Employee meal and dining discounts Opportunity to lead a creative pastry program with autonomy and input on menus Our Culture We're serious about good food, but we don't take ourselves too seriously. The Kindred kitchen is easygoing, collaborative, and full of personality. Mornings start focused and calm, and as the prep crew rolls in, the energy builds, there's music, laughter, and a steady rhythm to the day. We work hard, are committed to execute, communicate openly, and take pride in what we create. If you're someone who takes initiative, thrives on creativity, and enjoys being part of a lively team, you'll fit right in here. Salary Description $20-$25

Hidden Fish, an exquisite Sushi Restaurant in the Village of Skaneateles, is adding a Sous Chef to our Amazing Team of Chefs! We are looking for an excellent Sous Chef to support and assist the Executive Chef in leading our kitchen team and delivering outstanding dining experiences. The Executive Sous Chef will oversee day-to-day kitchen operations, maintain food quality and safety standards, and mentor and develop kitchen staff. This position requires strong culinary skills, leadership abilities, and a passion for creating delicious, high-quality dishes in a fast-paced environment. Key Responsibilities: Assist in menu development, including seasonal changes and special dishes. Oversee food preparation to ensure consistency, quality, and presentation standards. Lead, train, and motivate kitchen staff to foster a positive, efficient work environment. Monitor kitchen inventory and assist with ordering and cost controls. Ensure compliance with health and safety regulations in all kitchen operations. Step in for the Executive Chef in their absence, providing leadership and guidance. Maintain cleanliness and organization of kitchen and workstations. Qualifications: 3+ years of experience in a supervisory or lead culinary role in a professional kitchen. Strong culinary skills with an emphasis on quality, consistency, and creativity. Proven ability to manage kitchen operations and lead a team effectively. In-depth knowledge of food safety and sanitation procedures. Excellent communication skills and ability to thrive in a fast-paced environment. Culinary degree or equivalent experience preferred. Benefits: Competitive salary ($60,405.80 + based on experience). Health, dental, and vision insurance options. Paid time off (vacation, sick leave, holidays). Opportunities for professional development and career growth. Employee discounts and meal benefits. If you're a skilled culinary leader looking to take the next step in your career and help elevate our kitchen operations, we want to hear from you! Please submit your resume, cover letter, and any portfolio materials (if available) that showcase your work.

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)

Full-time, Part-time Description Kindred Fare is a spirited, seasonally driven restaurant in Geneva, NY, known for scratch cooking and local ingredients. We're looking for a Pastry Chef to lead our dessert program and daily baking. This position is ideal for a pastry professional who takes ownership, thrives on independence, and enjoys collaborating with a talented chef team. You'll start your day early (typically between 7-9 a.m.) to create desserts, breads, and baked goods from scratch, overlapping with our prep crew mid-morning to communicate and coordinate for nightly service. You'll also have creative freedom to develop desserts for our Monday Chef's Menu and special dinners throughout the year. Requirements Responsibilities Develop and execute wholesome seasonal dessert menus for nightly service Prepare and bake pastries, breads, and desserts completely from scratch Collaborate with the chef team on daily specials, events, and the Monday Chef's Menu desserts Maintain consistency, quality, and visual appeal of all pastry offerings Manage pastry prep and daily production for dinner service Oversee ordering, inventory, and cost awareness for the pastry department Communicate with the prep team to coordinate production and storage Uphold cleanliness, organization, and food-safety standards Stay focused on guest feedback and reviews, working with the team to improve consistency and manage expectations for a great dining experience Occasionally assist the line or prep team during busy services - we all pitch in! Make occasional supply runs to local grocery stores or farm stands for seasonal ingredients. Accepting and checking daily deliveries, and managing maintenance visits that occur in the morning before prep team arrives. What we expect from you: Minimum 2 years of professional experience as a Pastry Chef, Baker, or Dessert Cook in a restaurant, hotel, bakery, or creative retail environment. Solid work history and interest in a long-term, stable role Strong foundation in scratch pastry, breads, and plated dessert work Stays current with culinary and hospitality trends Proven experience in a role with creative input and ownership, not just baking off or following preset recipes Self-motivated, dependable, and confident running your own program Comfortable working independently in the morning and collaboratively with the team once prep begins Excellent time management and organization skills in a fast-paced environment Passion for local ingredients, seasonal cooking, and thoughtful presentation Valid driver's license and personal vehicle required for local ingredient runs Schedule 20-40 hours per week, depending on the season, with May through October being our busy season. If you want to work the night shifts as a line cook and are qualified, we can provide more hours throughout the entire year. Primarily daytime hours, generally beginning between 7-9 a.m and ending between 12pm-3pm, as needed. Occasional night work for wine dinners, special events, Graduation Weekend, Mother's Day, New Year's Eve, Valentine's Day, or other busy nights when we need all hands on deck Closed on major holidays (Super Bowl, Easter, Memorial Day, Fourth of July, Labor Day, Thanksgiving, Christmas Eve, Christmas Day, and New Year's Day). Compensation & Benefits Pay: $20-$25 per hour (based on experience) Health insurance and 401(k) with employer match Paid time off Flexible schedules since we are open 7 nights a week, your time can shift as long as you are meeting demands. Employee meal and dining discounts Opportunity to lead a creative pastry program with autonomy and input on menus Our Culture We're serious about good food, but we don't take ourselves too seriously. The Kindred kitchen is easygoing, collaborative, and full of personality. Mornings start focused and calm, and as the prep crew rolls in, the energy builds, there's music, laughter, and a steady rhythm to the day. We work hard, are committed to execute, communicate openly, and take pride in what we create. If you're someone who takes initiative, thrives on creativity, and enjoys being part of a lively team, you'll fit right in here. Salary Description $20-$25

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.

A well-established and growing hospitality group is seeking an experienced culinary professional to support operations at one of its flagship, high-volume ($25M+), and fine dining destinations in upstate New York. This dynamic property features 15+ restaurants, diverse dining concepts, and extensive catering for high-profile events. The Assistant Executive Chef will serve as a key culinary leader, supporting daily operations, maintaining culinary excellence, and ensuring exceptional guest satisfaction while working closely with the Executive Chef and management team. Compensation & Benefits: $130, 000 - $160, 000 (Commensurate with experience) + annual performance bonus, comprehensive health benefits, 401k with company match, PTO, dining discounts, relocation assistance, and more. Key Qualifications: 5-7 years of culinary leadership experience in high-volume, multi-outlet environments. Strong background in catering and banquets, including large-scale events. Experience managing 25M++ high volume, and multiple units required. Financial understanding, including cost control, labor management, and inventory oversight. Professional, approachable leadership style with a passion for mentoring and guest relations. Culinary or hospitality degree preferred;ServSafe certification required. Key Responsibilities: Support all culinary operations across multiple restaurants and service styles. Assist in leading, mentoring, and developing the culinary management team and hourly staff. Maintain consistency and quality across daily service and large-scale events. Collaborate with the Executive Chef and leadership on menu development, promotional initiatives, and guest engagement. Assist in managing budgets, purchasing, labor, and inventory to achieve financial goals. Support a creative, from-scratch culinary program tailored to the property's needs.

Culinary & Menu: Develop menus, design new recipes, set presentation standards, and ensure consistent food quality. Staff Management: Recruit, train, schedule, and lead all kitchen personnel (cooks, sous chefs, etc.). Operations: Oversee daily kitchen flow, manage inventory, order supplies, control food costs, and implement kitchen policies. Financials: Assist with budgeting, monitor menu profitability, and manage expenses. Hygiene & Safety:Enforce strict food safety regulations and health code standards. Leadership: Conduct pre-shift meetings, resolve customer complaints, and maintain high staff morale. WORK ENVIRONMENT: Long hours, including nights, weekends, and holidays. Physically demanding, involving standing in hot, busy conditions. DUTIES AND RESPONSIBILITIES: Directs and supervises all dietary functions and personnel Instructs personnel and assigned duties Evaluates work performance Maintains established policies of the institution Assist dietician in establishing and receiving dietary policies and procedures and job description Maintaining good employee relations Interviews salesman and purchases food and supplies as required according to menus Checks incoming food and supplies and directs storage thereof Records department cost, maintains inventory system and regularly checks storage areas for stock level of staple items Plans meals accordingly, using standard recipes for food preparation Sees that food is obtained and ready for meal preparation by cooks and bakers and that supplies are ready for service Plans use of left-over foods Periodically talks with residents to evaluate food service quality, quantity, temperature and appearance of meals Analyzes evaluations and uses them to make decisions in dietary procedures to promote better food service Assists in plans for preparation of special meals for parties, banquets, etc. May conduct or participate in in-service meetings and attend Department Head meetings Directs and assists with departmental cleaning not performed by Housekeeping personnel Must be available to work more than eight (8) hours per day or more than forty (40) hours per week Other related duties that may become necessary or as directed by the supervisor, department head and/or Experience:Significant years of culinary experience, often 2+ years, with proven management roles. Education:Culinary degree or equivalent professional training. Skills:Exceptional leadership, communication, organization, time management, creativity, and financial skills. Attributes:Ability to work under pressure, passion for food, and strong attention to detail.