Executive chef jobs in Wheeling, WV - 71 jobs

Executive Chef Needed Upscale Japanese Concept, Beautiful Location Center Valley, PA Salary $80-95k *Upscale Japanese Experience preferred, relocation assistance for the right candidate Are you an Executive Chef passionate about your culinary skills? Our company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this upscale establishment, apply today for our location in Center Valley, PA. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don't miss this fresh, exciting, and rewarding career opportunity as an Executive Chef in Center Valley, PA. Title of Position - Executive Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced, and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all of the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, could perform cost analysis and have a firm understanding of P&L management. Benefits: · Competitive Compensation, possible equity · Insurance Benefits · 401(K) · Paid Time Off · Thorough and Ongoing Training Qualifications: · The Executive Chef must possess 3-5 years high-volume Kitchen Management experience · Proven experience creating a safe work environment incorporating team work and professional development is necessary for the Executive Chef · The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage · The ability to handle stress in a productive way is a must for the Executive Chef · The Executive Chef must have the ability to delegate while maintaining control Apply Now - Executive Chef in Center Valley, PA If you would like to be considered for this position, email your resume to *************************

Benefits: Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off About the Role:Join as an Executive Chef and lead our culinary team in creating exceptional dining experiences. Located in the heart of Pittsburgh, PA, we are committed to innovative cuisine and sustainability. If you have a passion for culinary excellence and leadership, we want to hear from you! Responsibilities: Design and implement seasonal menus that highlight local ingredients. Oversee kitchen operations, ensuring quality and consistency in all dishes. Manage kitchen staff, including hiring, training, and performance evaluations. Maintain food safety and sanitation standards in compliance with regulations. Collaborate with front-of-house staff to enhance the overall guest experience. Monitor inventory levels and order supplies as needed to minimize waste. Develop and maintain relationships with local suppliers and farmers. Stay updated on culinary trends and incorporate new techniques into the menu. Requirements: Proven experience as an Executive Chef or in a similar leadership role. Extensive knowledge of culinary techniques and kitchen management. Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Culinary degree or equivalent experience preferred. Knowledge of food safety regulations and best practices. Ability to work in a fast-paced environment and manage multiple tasks. Creative mindset with a passion for innovative cooking. About Us:Our company has been a beloved dining destination in Pittsburgh for over a decade, known for our vibrant atmosphere and commitment to quality. Our guests love the fresh, flavorful dishes and the warm, welcoming service we provide. Our team enjoys a collaborative environment that fosters creativity and growth, making the company a fantastic place to work. Compensation: $65,000.00 - $90,000.00 per year

Job DescriptionBenefits: Competitive salary Employee discounts Health insurance Opportunity for advancement Paid time off About the Role: Join as an Executive Chef and lead our culinary team in creating exceptional dining experiences. Located in the heart of Pittsburgh, PA, we are committed to innovative cuisine and sustainability. If you have a passion for culinary excellence and leadership, we want to hear from you! Responsibilities: Design and implement seasonal menus that highlight local ingredients. Oversee kitchen operations, ensuring quality and consistency in all dishes. Manage kitchen staff, including hiring, training, and performance evaluations. Maintain food safety and sanitation standards in compliance with regulations. Collaborate with front-of-house staff to enhance the overall guest experience. Monitor inventory levels and order supplies as needed to minimize waste. Develop and maintain relationships with local suppliers and farmers. Stay updated on culinary trends and incorporate new techniques into the menu. Requirements: Proven experience as an Executive Chef or in a similar leadership role. Extensive knowledge of culinary techniques and kitchen management. Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Culinary degree or equivalent experience preferred. Knowledge of food safety regulations and best practices. Ability to work in a fast-paced environment and manage multiple tasks. Creative mindset with a passion for innovative cooking. About Us: Our company has been a beloved dining destination in Pittsburgh for over a decade, known for our vibrant atmosphere and commitment to quality. Our guests love the fresh, flavorful dishes and the warm, welcoming service we provide. Our team enjoys a collaborative environment that fosters creativity and growth, making the company a fantastic place to work.

Job Description OTB Bicycle Café in Bridgeville, PA is looking to hire a strong executive chef to lead our culinary team. This is a management position that will require both culinary and administrative experience. Managing all aspects of the kitchen including, product procurement, food preparation, cooking and staff management. The successful candidate will be hard working, dedicated and have experienced in a high volume causal restaurant. Responsibilities Ability to Lead a Kitchen Must have excellent communication and interpersonal skills. Must be able to lead a team of experienced and unexperienced staff, providing guidance and support. Must be able recruit, hire, train, develop, motivate, schedule and discipline in order to achieve a well functioning, reliable team Must be able to communicate with your peers, subordinates, and superiors appropriately to facilitate a respectful environment. Ability to achieve profitability goals. Must be able to schedule and forecast staffing needs to achieve appropriate labor costs. Must be able to adapt to changing levels of business and seasonally reduce or increase staff as necessary. Must be able to consistently and accurately manage inventory levels and reliably place food orders. Must be able to manage and control food cost with oversight on inventory levels, food waste, employee meals, etc. Stay up to date with culinary trends to continuously improve our offerings. Must be able to professionally collaborate with ownership/management to produce special offerings and seasonal promotions. Ability to obtain and maintain a safe and sanitary kitchen. Must be SERVSAFE certified Must facilitate and maintain a food safe environment with respect to proper food storage, food handling and food service practices. Must be able to oversee and improve upon kitchen functionality and organization. Qualifications and Competencies Two (2) years experience working as a sous chef or executive chef unwavering reliability. Open availability, ready to work a variety of shifts. Strong knowledge of kitchen equipment, processes, and health and safety guidelines Ability to work in a fast paced environment while maintaining high quality product and professional demeaner. Able to delegate tasks effectively and assist when needed Adaptable to high traffic kitchen volume Ability to lift 50lbs Ability to maintain excellent relationships with staff and guests alike. Benefits Competitive salary based on experience. Health insurance Dental insurance Paid time off If you are an experienced culinary professional who thrives in a fast paced environment, we would love to hear from you. Join our team and showcase you talent as our new Executive Chef. Available shifts and compensation: We have available shifts all days of the week. Compensation depends on your experience. About OTB Bicycle Cafe: OVER THE BAR BICYCLE CAFE is looking for an individual to join our team. Our ideal candidate is self-driven, motivated and trustworthy. Learn more about us at *********************** By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionExecutive Chef at Sea Monkey:Are you ready to be part of leadership in the Pittsburgh nightlife scene ? The Richard DeShantz Restaurant Group has recently launched Sea Monkey, a high-end lounge, bar, and events space with its signature flair for drinks, food, and guest service in the heart of the Strip District. About Us: Sea Monkey and Coop de Ville, with adjoining back of house space, are set to become the destination for nightlife in Pittsburgh. Sea Monkey is operating Wednesday through Saturday with a late night kitchen. We'll obviously be featuring the signature panache for drinks, food, and service that guests have come to expect from our group.Key Responsibilities:-Oversee all Sea Monkey kitchen operations -Lead and inspire a dedicated BOH team, fostering creativity, collaboration, and elegance -Ensure a top-notch experience for each and every guest -Financial responsibility including budgeting, inventory, ordering, reviewing weekly and period reports. What We're Seeking: -A passionate chef with a history of executing operations -An understanding of restaurant finance and budgeting -Strong leadership skills, and the ability to mentor and inspire a diverse team -Creativity and dedication to assisting with creating food menu, while upholding our values Why Join Us: At Sea Monkey, and the rest of the DeShantz Restaurant Group, we believe in creating positive and collaborative work environments that values the input of our team. As a leader in our new space, you'll also be able to help shape the space and experience for our guests. We offer competitive compensation, benefits, PTO, and a chance to work in a newly renovated space.

The Banquet Chef's primary focus will oversee all culinary operations related to banquets, events and catering. This position is responsible for planning and executing high quality menus for weddings, conferences and special events while maintaining the highest standards for food quality, presentation and service. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Banquet Operations Leadership: Manage all aspects of banquet food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused banquet menus tailored to a variety of events, including weddings, corporate meetings, and special occasions. Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. Event Collaboration: Work closely with the Events and Banquet Services teams to ensure seamless communication and execution of event details, including special dietary accommodations. Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Minimum of 5 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. Formal culinary education or equivalent experience required. Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. Expertise in large-scale food production and plating, with a focus on consistency and efficiency. Knowledge of food safety regulations and best practices. Exceptional creativity and passion for culinary arts. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Manages banquet cooks and up to total of 6-8 culinary employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1 Pay Range USD $60,000.00 - USD $75,000.00 /Yr. At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-KJ1

At HRI Hospitality, we offer a unique perspective on hotel ownership and management. We're here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level. We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career! Pay Range: $55,000.00-$72,000.00 : The Industrialist, a Marriott Autograph Collection Hotel located in Downtown Pittsburgh is looking for experienced individuals to join our team! Job Description Title: Sous Chef- Exempt Department: Kitchen Supervision Exercised: Cooks, Dishwashers Supervision Received: Food and Beverage Director JOB SUMMARY The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Food and Beverage Director in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Food and Beverage Director. JOB DUTIES Assists in planning menus for all food outlets in the Hotel Trains, supervises, and evaluates the work of the cooks. Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals .• Approves the requisition of products and other necessary food supplies Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times Assists Food and Beverage Director in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles Assists Food and Beverage Director with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices Attends Food & Beverage staff and management meetings as needed Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence Cooks or directly supervises the cooking of items that require skillful preparation Evaluates food products to assure that quality standards are attained Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests Assists Food and Beverage Director in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment Provides training and professional development opportunities for all kitchen staff Attends service lineups and ensures that other representatives from kitchen staff attend those lineups Motivates and develops staff including cross training and promotion of personnel Visits dining area to greet members Maintains professional standards and codes of conduct as set forth Associate Handbook. MINIMUM REQUIREMENTS Minimum of six years' experience in culinary field or any similar combination of education and experience. Knowledge of safety programs and regulations. Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. Ability to perform advances kitchen math such as determining menu costing. Basic computer skills, including spreadsheets, word processing and email. Must have an unexpired Food Handlers Safety Certificate. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. Able to work with little or no supervision. Operate kitchen equipment. Able to lead, train, motivate, and evaluate kitchen team for optimum performance. Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests. HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements. Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Night shift Supplemental Pay: Bonus opportunities Work Location: In person HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements. Job Type: Full-time Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Referral program Tuition reimbursement Vision insurance Shift: 10 hour shift 8 hour shift Day shift Evening shift Morning shift Work Location: In person Application settings Application method Email Require resume Yes Application updates ************************************** ************************************* Individual email each time someone applies. Candidates contact you HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.

Banquet Chef -High-Volume Resort & Event Property Are you a creative, organized, and service-driven culinary leader ready to make your mark in an upscale resort environment? Our client is looking for a Banquet Chef outside of Pittsburgh, PA, to oversee all culinary operations for weddings, conferences, and special events at a dynamic full-service property known for its quality and hospitality. What You'll Do Lead all banquet and event culinary operations, from menu design to flawless execution. Partner with the Executive Chef to craft innovative, seasonal, and guest-focused menus. Inspire, train, and develop a talented culinary team while maintaining a positive, high-performance kitchen culture. Ensure the highest standards of taste, presentation, and consistency across large-scale events. Manage food costs, inventory, and quality control with precision and accountability. Collaborate with event and banquet service teams to create unforgettable guest experiences. What We're Looking For 5+ years of professional culinary experience, with 2+ years in banquet or high-volume kitchen leadership. Formal culinary training or equivalent experience. Strong leadership, financial acumen, and organizational skills with a calm, solutions-focused approach. Expertise in food safety, production efficiency, and creative menu development and pricing. Flexibility to work evenings, weekends, and holidays.

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

This role's primary function is to oversee all kitchen operations including ordering, inventory, and is responsible for all food coming out of the kitchen under the direction of the Executive Chef. The Sous Chef is responsible for monitoring the quality of the food, following all safety regulations, and ensuring food comes out in a timely manner. They will also play an integral role in implementing new menu entrees or specials. The Sous Chef is to assist the Executive Chef with coordinating, scheduling, hiring, and training all kitchen staff and maintaining a clean kitchen and safe work environment. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. Sous Chefs are expected to work between 40 - 50 hours weekly, with an average 5-day work week. Schedules are tentative and hours expected can be dependent on business levels, special events, holidays, etc. KEY RESPONSIBILITIES - Oversee Food and Kitchen operations - Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels - Maintain effective food cost, labor costs, budgets, and forecasts to achieve profit objectives and desired standards - Assist the Executive Chef in administrative duties, ensuring full completion and timeliness - Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, products, and presentation - Assisting the Executive Chef with hiring, training, and scheduling of all culinary employees - Oversee new menu implementation including seasonal and specialty entrees - Manage employee relation issues, record keeping, and progressive discipline under the direction of the Executive and Regional Chefs - Assist with food and paper good ordering and purchasing all while staying within the projected budget - Performs other administrative duties as assigned. ESSENTIAL FUNCTIONS/SKILLS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: - Excellent knowledge of culinary ingredients and practices - Technical cooking skills - Creative skills - Proven leadership skills and the ability to motivate staff - Ability to delegate tasks - Ability to work in challenging environments, while maintaining high standards - Incredible organizational skills and attention to detail, while being able to multi-task. - Excellent interpersonal skills as well as articulate communication, both written and verbal. - Demonstrated experience in administrative and clerical skills including report writing, recordkeeping, scheduling, and spreadsheet preparation. - Ability to function well in a collaborative, team-oriented environment, managing the needs of multiple departments at once. - An ownership mentality with the ability to think independently, self-learn, and develop ideas that lead to positive change/improvements for the department. - Well-versed in analytical and critical thinking. - Must be able to accept feedback and changes readily, both in job responsibilities as well as work environment. - The use of discretion and maintaining high levels of confidentiality are absolutely required. IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES: - Accountability - Development - Working relationships - Judgment - Quality of work - Job skills knowledge - Organization - Punctuality - Productivity - Adherence to Policy - Confidentiality - Written communication - Verbal communication - Attitude - Teamwork EDUCATION/WORKING KNOWLEDGE/ EXPERIENCE REQUIREMENTS: - Minimum 5 years' experience in high volume food and beverage operations - Must have extensive culinary background, people skills and administrative skills - Extensive knowledge of all kitchen equipment and operations is a must - Thorough understanding of profit and loss management - Previous hands-on experience in presenting culinary training and development of new programs - Communicate effectively in English both verbally and written forms - Professional appearance and demeanor are a must This company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify. E-Verify Participation Poster IER Right to Work Poster TC Restaurant Group is an Equal Opportunity Employer. View all jobs at this company

The Banquet Chef's primary focus will oversee all culinary operations related to banquets, events and catering. This position is responsible for planning and executing high quality menus for weddings, conferences and special events while maintaining the highest standards for food quality, presentation and service. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Banquet Operations Leadership: Manage all aspects of banquet food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused banquet menus tailored to a variety of events, including weddings, corporate meetings, and special occasions. Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. Event Collaboration: Work closely with the Events and Banquet Services teams to ensure seamless communication and execution of event details, including special dietary accommodations. Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Minimum of 5 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. Formal culinary education or equivalent experience required. Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. Expertise in large-scale food production and plating, with a focus on consistency and efficiency. Knowledge of food safety regulations and best practices. Exceptional creativity and passion for culinary arts. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Manages banquet cooks and up to total of 6-8 culinary employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.

Definition: This position is responsible for planning, preparing, and serving high volume meals in a community correction facility in downtown Pittsburgh. Other responsibilities include cleaning up after meals, placing food orders, accepting deliveries, storing orders in the appropriate designated storage areas and tracking inventory of food and supplies. This individual will provide direct supervision to reentrants during meal preparation, serving of food, and during post-meal clean up. Eligibility Requirements:To perform this job successfully, an individual msut be able to pefrom each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skilll, and/or ability required. Education and/or Experience:Individual must be a skilled cook and demonstrate the physical an academic ability to fulfill the job responsibilities with and without direction. Individual must have the ability to multi-task in a fast paced, high volume fold production environment. Individual must be able to work well in a team environment and on own. Must be able to work well with diverse groups of people, have the ability to be assertive and remain calm in the event of a crisis and be capable of maintaining control in any given situation. Interpersonal skills are a prerequisite to employment. Minimum of a high school diploma or GED equivalency and two (2) years related experience required. Annual physical and "Food Handler's," Certificate required. A Certificate from an accredited culinary program or Associates' Degree preferred. Prior supervisory experience preferred. Equal Opportunity Employer/Minorities/Female/Protected Veteran/Individual with Disabilities

Full-time Description The Junior Sous Chef plays a vital role in supporting the culinary leadership team in the daily operations of the kitchen. This position assists the Sous Chef and Executive Sous Chef in maintaining the Club's high culinary standards, ensuring a safe, sanitary, and efficient kitchen. The Junior Sous Chef sets an example of professionalism and teamwork while providing members and guests with an exceptional dining experience. At the Duquesne Club, every team member is expected to “welcome” each member and guest with a smile, eye contact, and a helpful attitude. The ideal candidate is professional, friendly, and committed to delivering memorable service at all times. Essential Duties and Responsibilities - Kitchen Operations & Production Assist the Sous Chef in the daily setup and organization of assigned kitchen areas for service. Ensure all stations are properly stocked, prepped, and ready for service according to Club standards. Maintain quality and consistency of food production and presentation across all stations. Support banquet and special event production in coordination with the Sous Chef and Executive Sous Chef. Step in to cover stations as needed due to absences, high business levels, or special functions. Monitor portion control, product rotation, and waste management. Uphold all sanitation and food safety standards as required by the Club, OSHA, and Allegheny County. Follow and enforce proper hygiene, safety, and COVID-19 precautionary practices, including handwashing, sanitizing, and workstation cleanliness. Ensure all equipment and storage areas are properly cleaned, sanitized, and organized. Participate in and promote “Right-To-Know” and safety training; follow PPE requirements and safe lifting techniques. Immediately report maintenance, safety, or sanitation concerns to the Sous Chef or Executive Sous Chef. Lead by example with professionalism, punctuality, and positive attitude. Assist in training and mentoring line cooks, prep cooks, and stewards in proper techniques and Club standards. Help promote teamwork and clear communication among all kitchen staff. Participate in daily lineups and shift reviews to ensure readiness, cleanliness, and personal presentation of staff. Provide feedback to the Sous Chef on staff performance, equipment needs, and operational improvements. Assist in receiving and properly storing deliveries in compliance with food safety standards. Maintain accurate labeling, dating, and storage of all food products. Support inventory, ordering, and waste tracking as directed. Attend Club meetings, training sessions, and tastings as scheduled. Perform other duties as assigned by the Sous Chef, Executive Sous Chef, or Executive Chef. Qualifications 3-5 years of progressive culinary experience, preferably in a fine dining, private club, or hotel environment. Graduate of an accredited culinary program preferred. Strong knowledge of kitchen operations, sanitation, and food safety procedures. Excellent communication, teamwork, and organizational skills. Demonstrated ability to multitask and work calmly under pressure. Ability to stand, walk, bend, and lift up to 50 pounds for extended periods. Professional appearance and commitment to Duquesne Club standards of excellence. Preferred Qualities Passion for hospitality and culinary craftsmanship. Eagerness to grow into a leadership role. Creativity balanced with respect for established Club recipes and traditions. Respectful, dependable, and self-motivated team player.

Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job SummaryWe are seeking a talented Executive Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handler's Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills Compensation: $60,000.00 - $75,000.00 per year

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef III at Carlow University in Pittsburgh, PA. You will be tjhe lead culinarian within our dining programs at this site. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation. Ensure the implementation of culinary standards, including recipe compliance and food quality. Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Aid in the forecasting of food and labor costs and monitor actual financial results. Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Preferred Qualifications A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1493024 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job DescriptionBenefits: Competitive salary Health insurance Opportunity for advancement Paid time off About the Role: Join the culinary team, a vibrant dining destination in Pittsburgh, PA, as a Sous Chef. Bring your passion for food and creativity to help craft unforgettable dishes that delight our guests every day. Responsibilities: Assist the Head Chef in managing kitchen operations and staff. Prepare and present high-quality dishes in a timely manner. Ensure all food safety and sanitation standards are met. Train and mentor junior kitchen staff to enhance their skills. Collaborate on menu development and seasonal specials. Monitor inventory levels and assist with ordering supplies. Maintain a clean and organized kitchen environment. Adapt to changing menus and special dietary requests. Requirements: Proven experience as a Sous Chef or in a similar role. Strong knowledge of culinary techniques and food safety practices. Ability to work in a fast-paced environment under pressure. Excellent communication and leadership skills. Degree in Culinary Arts or related field preferred. Creativity and passion for food and flavor combinations. Flexibility to work evenings, weekends, and holidays as required. Strong organizational skills and attention to detail. About Us: Our Restaurants have been a beloved part of the Pittsburgh dining scene since its inception, known for its innovative flavors and welcoming atmosphere. Our commitment to quality ingredients and exceptional service has earned us a loyal customer base, while our collaborative and supportive team environment makes this fantastic place to grow your culinary career.

The Banquet Chef's primary focus will oversee all culinary operations related to banquets, events and catering. This position is responsible for planning and executing high quality menus for weddings, conferences and special events while maintaining the highest standards for food quality, presentation and service. This leadership role is critical in ensuring the delivery of exceptional culinary experiences for our guests while maintaining the highest standards of quality, creativity, and efficiency. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Banquet Operations Leadership: Manage all aspects of banquet food production, including menu planning, preparation, execution, and presentation, ensuring consistency and excellence. Menu Development: Collaborate with the Executive Chef to design innovative, seasonal, and guest-focused banquet menus tailored to a variety of events, including weddings, corporate meetings, and special occasions. Team Supervision: Lead, train, and mentor kitchen staff, fostering a positive and professional environment. Schedule and assign duties to ensure smooth operations and effective teamwork. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular tastings and quality checks to meet and exceed guest expectations. Inventory and Cost Management: Oversee food inventory, order supplies, and manage costs while minimizing waste. Ensure adherence to budgetary guidelines and cost-control measures. Health and Safety Compliance: Enforce proper sanitation and food safety practices in compliance with local health regulations and company policies. Maintain a clean, organized, and safe kitchen environment. Event Collaboration: Work closely with the Events and Banquet Services teams to ensure seamless communication and execution of event details, including special dietary accommodations. Continuous Improvement: Stay updated on culinary trends and techniques, integrating them into banquet offerings to enhance the guest experience. Complete appropriate trainings listed on the human resources Training Matrix. Adhere to Wheeling Park Commission's safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources. Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees. COMPETENCIES Minimum of 5 years of culinary experience, with at least 2 years in a leadership role focused on banquet or high-volume production. Formal culinary education or equivalent experience required. Strong leadership and organizational skills, with the ability to manage multiple priorities in a fast-paced environment. Expertise in large-scale food production and plating, with a focus on consistency and efficiency. Knowledge of food safety regulations and best practices. Exceptional creativity and passion for culinary arts. Excellent communication and interpersonal skills. Ability to work flexible hours, including evenings, weekends, and holidays as needed. SUPERVISORY RESPONSIBILITIES Manages banquet cooks and up to total of 6-8 culinary employees. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university; or five to seven years related experience and/or training; or equivalent combination of education and experience.

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