Executive Chef Jobs in Yeadon, PA

JOB: Hotel Event Sous Chef Cescaphe Event Group seeks a talented Sous Chef to join our culinary team! We are looking for a skilled Sous Chef to be integral to our culinary team at the newly renovated Bellevue Hotel, now part of the award-winning Cescaphe Event Group. If you truly desire to cook and have a proven track record of leadership experience leading teams in a positive environment, we would love to hear from you. A background in fine-dining restaurants is crucial for this role, which provides a challenging, rewarding, and growth-oriented opportunity. The Sous Chef at the Bellevue Hotel will support the Head Chef and team to ensure consistent, high food quality, maintain accurate recipe control, and manage kitchen operations while doing their part to cultivate the most positive work environment possible. Experience in banquet & catering in a sophisticated, fresh food environment is essential. Cescaphe Event Group offers a competitive salary and bonus structure for outstanding performance. Full-time employees can also receive a comprehensive benefits package, including 401k with company match, health/dental/vision insurance, paid time off, and flexible healthcare spending accounts. Availability to work nights & weekends is necessary. Job Types: Full-time Pay: Salary plus Benefits Based on Experience Expected hours: 50 - 55 per week Benefits for full time employees: · 401(k) with company match · Dental insurance · Flexible schedule · Health insurance · Paid time off · Vision insurance

JOB RESPONSIBILITIES: Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount. Menu development and implementation in compliance with Management directives. Preparation and presentation of all menu items. Monitoring and maintenance of all equipment, small wares, sanitation, and cleanliness of the outlet. Inventory control, product flow, and rotation of products to ensure quality and freshness. Provide effective ordering to meet business needs in compliance with food cost controls and budgetary guidelines. Work with the Executive Chef on menu development & implementation and establishing new and innovative menu items and specials Develop comprehensive training manual, implement intensive and continued training for staff including daily presentation and explanation of specials. Ensure total quality and quantity control for all products received in the outlet. Provide consistent follow-up on all aspects of operational functions. Act as liaison between front and back of the house operations. Responsible for direct supervision, evaluation, staff training, and coaching/discipline. Adheres to and administers established Food and beverage Policies, Labor Laws, Liquor Laws, and Delaware Sanitary Codes. Assists in establishing standards and procedures for ensuring proper sanitation and excellent customer service. Communicate (both written and verbal) with and promote positive team members and guest relations. Listens, evaluates, and responds to all guest complaints and inquiries and exercises good judgment in resolving the same. Maintain professionalism at all times when working with other team members and/or guests. Promotes outstanding internal and external guest relations and internal teams. Performs all other duties as assigned. JOB REQUIREMENTS: Four (4) years of Culinary experience preferably in hospitality or entertainment facility. Two (2) years supervisory experience. Must be able to successfully complete a background check. Knowledge of computer software including Microsoft Word and Excel. Ability to work independently with minimal supervision. Maintains confidentiality with regard to employee concerns and sensitive department information. Maintain established company and departmental uniform, appearance, and hygiene standards at all times. Experience with P.O.S. Systems and PC-related systems. Must be able to walk and stand for at least a full eight (8)-hour shift. Must be able to lift, up to 40 lbs in weight and be able to push or pull up to 50 lbs in weight throughout shift. Ability to bend, reach, pull, push, kneel, squat, and grasp as needed. Must be able to work a flexible schedule according to business needs, including evenings, weekends, and holidays. Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting, and variation of climate control. The ability to work in a fast-paced environment and effectively communicate with guests, co-workers, and management is mandatory. Must be able to handle all types of guest-related situations; relay all guest compliments and complaints to department management. Powered by JazzHR PId5a5d494dd59-26***********3

AT FEARLESS RESTAURANT GROUP What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, we are defined by our talent, teamwork, resources, opportunity and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. White Dog Cafe brought its unusual blend of award-winning contemporary American cuisine, civic engagement & environmental sustainability to the Main Line in 2010. Known for warm hospitality, inspiring award-winning food, surrounded by charming and whimsical dog d cor and artwork. White Dog Cafe Wayne has four distinctive dining areas that have their own charm and personality, in addition to the outdoor patio. There are the Den and Bar with a mahogany coffered ceiling, needlepoint dog pillows, and a striking wall of oil paintings of your favorite dogs. The Garden Room has chicken-wired ceilings with floral prints, antique lighting fixtures and wooden shutters from North Carolina. The Library's mahogany ceiling has whimsical flying books. The Kitchen has reclaimed floors and ceilings with copper pans lining the wall. With a passion for creating inspiring flavorful dishes, Chef Greg Maloney's menus change monthly to ensure we are using the freshest local and seasonal ingredients available. For more info on White Dog, check out our website: ************************ A Fearless Restaurants Executive Chef will be a positive, professional, creative with natural leadership skills. Our Executive Chef will make a big impact on coming up with dishes for our seasonal menu changes. An Executive Chef on the Fearless team will be energized coming to work every day and want to inspire and mentor their team pushing their team to be organized, professional, and detail oriented. We desire individuals who seek constant growth and never settle. Salary/Benefits Salary $90,000 - $120,000 with potential bonus up to $15,000 a year Direct deposit Two consecutive days off per week Set schedule Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Monthly bonus program Parental leave benefits for birth or adoption after 1 year of employment 15 days annual paid time off (Yr 1-5); 20 days annual paid time off (Yr 5)

Job Description West Chester Hotel, LLC, operated by Onix Hospitality and Big Fish Restaurant Group, is hiring for the all new West Chester Seafood Kitchen! West Chester Seafood Kitchen rewards it’s employees for their hard work and dedication to providing the best service possible, with a wide-range of benefits and perks to show we care. Responsibilities and Duties The Executive Chef holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. The Executive Chef supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Executive Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate the team, and is an exemplary communicator. Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas Ensure the Sous Chef understands expectations and is upholding all systems and processes daily and when you (the Executive Chef) are not present Communicate with the General Manager to determine labor and sales forecast for upcoming weeks Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations Communicate any Commissary issues/suggestions to the Commissary Manager Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment Qualifications At least 2 years of prior kitchen/culinary experience required Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends ServSafe certified Willingness to work a flexible schedule that includes day, night and weekend hours Exhibit a sense of urgency Excited to work in a team environment and motivate others Neat, clean and professional appearance

Full-time Description Job Title: Executive Chef/Manager - Catering Job Type: Salary Job Summary: Iacofano's Catering, a leading catering company with a strong presence up and down the east coast, is seeking a dedicated and experienced leader to oversee our facility operations. The ideal candidate will have a robust background in culinary management and a proven track record of leadership in a high-volume catering environment. Duties & Responsibilities: Operations & Customer Service: Coordinate daily operations with Iacofano's Corporate. Ensure excellent customer service in the facility. Monitor P&L, food cost, labor cost, and budgeting. Staffing & Scheduling: Manage staffing levels to meet production needs while controlling labor costs. Post employment ads, handle onboarding, and ensure proper training. Create and communicate work schedules at least 5 days in advance. Track employee hours and address overtime as needed. Inventory & Ordering: Maintain accurate food cost and reduce unnecessary store runs. Order products efficiently, check quality, and manage inventory. Follow FIFO for product rotation and portion control for consistency. Recipes & Production: Document and train staff on new or updated recipes. Ensure recipe consistency and high-quality presentation. Oversee production standards, including portion sizes and cooking methods. Sanitation & Compliance: Maintain a clean and sanitary kitchen, following Health Code, FDA, and USDA standards. Ensure employees follow proper hygiene and sanitation protocols. Maintain a ServSafe certification and enforce compliance. Employee Management: Address attendance and disciplinary issues per company policies. Conduct performance reviews and training for staff development. Organize monthly employee meetings to encourage feedback and improvement. Daily & Weekly Checks: Ensure cooler/freezer temps, cleanliness, vehicle inspections, and proper documentation. Perform weekly inspections and budget analysis. Requirements Qualifications: 3+ years as a Chef/Kitchen Manager. 2+ years as a Facility Director/General Manager in a profitable environment. Valid Driver's License. Ability to work on feet for 8 hours at a time. Must pass a background check.

West Chester Golf & Country Club enjoys a rich history dating back to our founding in 1898, making it one of the most historic and well-respected clubs in the region. Over all these years, we have remained a member-owned club that strives to provide our members with the finest country club experience in the region. Due to our location just on the outskirts of the town, the West Chester Golf and Country Club is truly a “Hometown Club”. Position Expectations: The Executive Chef is considered a Key Leader and is thus a member of the executive management team, contributing to, and responsible for the overall success of the dining experience. The Executive Chef has the following responsibilities: Prepares and cooks food to a high-quality standard including a la carte, banquets, pool snack bar, member and ballroom events Manages, coaches, and develops the culinary team Manages staff schedules in line with labor budget Develops and rotates menus seasonally, and determines weekly specials Drives food ordering, inventory management, and achieving food cost as a percentage of sales, in line with the Club’s financial expectations Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment and consistently achieves compliance with food safety and sanitation standards Establishes controls to minimize food and supply waste and eliminates opportunity for theft Plans and manages the employee meal program The Clubhouse is generally open Tuesday through Sunday for lunch and Wednesday through Saturday for dinner. Working hours require attendance during nights, weekends and holidays. General work hours are 40-50 hours a week, depending on event schedules for member and ballroom events. From mid-November to March, the kitchen is closed Sunday afternoon, Monday and Tuesday. In January, the Club is shut down for 3-4 weeks, resulting in Executive Chef hours being 20-25 hours weekly. Our banquet operation is moderate with about 10,000 covers/year. We benefit from a great deal of repeat business, thanks to consistent high-quality food and a devoted service team. Social and golf events for our members are an important part of our business, representing opportunities to wow our members and their guests with quality and, most importantly, creativity. Requirements: A proven track record as an Executive Chef in a country club or similar high-volume, high-quality organization. Experience with a la carte and banquet operations. Experience developing and coaching staff members, including a verifiable track record of promoting teamwork and developing potential in employees. Experience and understanding and achievement of outcomes aligned to departmental budget and financial goals. A broad-based culinary background including ‘traditional’ country club fare, as well as, current culinary trends and cutting-edge cuisines. A ‘can do’ attitude, friendly and outgoing personality, and strong communication skills. A working knowledge of normal computer programs and experience with POS system. An unwavering commitment to quality and to doing things the ‘right way’. Excellent references. Serve Safe Certified Reports to: Club Manager Supervises: All Kitchen personnel Compensation & Benefits: Salary - $77,000-$87,000 Medical Insurance Coverage Two weeks Paid Time Off Discretionary Bonus up to 5% of Salary Available shifts and compensation: Available shifts all days except Mondays. Compensation depends on your experience. About West Chester Golf & Country Club: West Chester Golf & Country Club 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.

Text "**Prime**" to **30437** to apply now! *By texting* ***Prime*** *to* ***30437*** *you will opt-in to receive hiring messages and account related messages from Fleming's Steakhouse. Text* ***HELP*** *for help or* *********************. Msg&data rates may apply. Msg freq varies. Text* ***STOP*** *to cancel. For terms, visit* *. Privacy policy can be found at* At Fleming's Prime Steakhouse & Wine Bar, we Live, Breathe and Dream Steak & Wine! The soul of our brand is rooted in our Principles & Beliefs. Our values form the foundation for everything we do in every restaurant. They serve to guide how we lead and operate! Fleming's is rooted in our principles and beliefs. We foster a passionate team culture where everyone is supported, encouraged, engaged and celebrated. Our first in class training programs enable our restaurants to have a positive environment to learn, grow and advance. As a successful Executive Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. Ensuring that Fleming's is an employer of choice in your community by creating a work environment where we welcome and respect who you are! You'll leave work every day knowing your positive contributions are appreciated. Specific responsibilities of an Executive Chef will include: * **Driving our high-quality employee standards** by maintaining a fully staffed restaurant, fostering an inclusive environment, developing, and promoting our Associates and holding the team accountable in a constructive and supportive way. * **Implementing effective security protocols** to always ensure the ongoing safety of both our employees and guests. * **Being the restaurant of choice and the face of Fleming's Prime Steakhouse & Wine Bar** by creating memorable experiences for our Guests and authentically connecting to your community by participating in community outreach activities and events. * **Exhibiting** **strong business acumen and driving results** through complete management of your restaurant's P&L (specifically kitchen), developing initiatives to build sales, increase profitability, growing the guest count of your restaurant and coaching your team on their impact to the P&L * **Taking pride in presenting quality food** by ensuring that all menu items are made according to recipe and the presentation is to our high standards. * **Enforcing safety and sanitation practices** by showcasing a passion for excellence and maintaining immaculate facilities. * **Living our Principles & Beliefs** Requirements: * 3 years minimum as an Executive Chef, Executive Kitchen Manager or Regional Chef * Prior experience at a fine dining or casual plus restaurant, highly preferred * 2-year culinary degree, a plus * ServSafe Sanitation certification Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at **Compensation Range: Varies By Location -** Varies by Location with potential for bonus based on eligibility and other business factors. We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. **Application Instructions** * Click below to join our extraordinary team!A new window will open where you can complete your application with the help of our virtual assistant Callie. We look forward to hearing from you! **Application Instructions** Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you! *X***Share This Page** **Executive Chef** Share link. Copy this URL: **Posted**: 11/26/2024 **Job Reference #**: 181536\_20241126 **We value your privacy, mate.** **Your Privacy**

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. The Executive Chef will actively and independently manage all aspects of assigned 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 Director of Food Services. 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 $65,000 to $80,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays). This position will remain open until December 31, 2024. About the Venue The Liacouras Center is a 10,000-seat multi-purpose venue located on the campus of Temple University in Philadelphia, PA. The venue is a full-service sports and entertainment arena featuring Temple University Men's and Women's Basketball, along with a variety of concerts, family shows, meetings, banquets, and more! The largest indoor public assembly venue north of City Hall in Philadelphia at 340,000 sq. ft., formerly known as the Apollo of Temple, The Liacouras Center was renamed and dedicated to former Temple University President, Peter J. Liacouras, on February 13, 2000. Responsibilities * Responsible for managing, developing and mentoring staff part time culinary employees, including recommending employment actions such as hiring, firing, and disciplining with Director of Food Services approval. * Ensures event staff awareness 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 Required 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. Preferred Qualification: * ServSafe Certified 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.

Function (Scope and Main Purpose of Job) The Executive Chef is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Executive Chef will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence. Core Service StandardsCLEAN: Must make the property shine and look impeccable while maintaining a neat CLEAN and crisp personal appearance. SAFE: Must make guests feel SAFE and comfortable through creating a worry free, carefree experience. Fast: Provide FAST and efficient service with accuracy. Meet service time requirements and anticipate guest needs. FRIENDLY: Greet each guest with FRIENDLY welcomes, making eye contact and smiling. Use H.E.A.R.T. steps to ease guest concerns. Say thank you to departing guests. FUN: Work passionately as a team to create a FUN experience both for everyone who works and plays here. Specific Responsibilities and Duties Supervise the daily production of food for all the MLC F&B venues; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.Supervise culinary employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.Assist in the creation and planning of menus and implement changes to continue to attract business.Other duties as assigned. Job Requirements (skills, knowledge, and abilities) Thorough knowledge and experience in multi venue high volume locations, familiarity with a variety of classical, regional and ethnic cuisine. Expert level understanding in food preparation technique across a broad spectrum of menu items and production methods Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.Ability to hear and speak clearly.Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Ability to perform assigned job duties in an interruptive environment under frequent time pressures.Ability to supervise a team of up to 300 Team Members.Ability to organize and be creative. Educational and Experience Requirements Education: A high school diploma or GED equivalent., Formal culinary training and or equivalent experience Ten years of previous experience in high volume quality casino resort operations and minimum 4 Diamond/4 Star rating in a similar position Must be able to obtain and maintain a valid non-gaming license as determined by the Pennsylvania Gaming Control Board. Physical Requirements Ability to stand for long periods of time without sitting or leaning. Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.Ability to walk continually throughout a scheduled shift. Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds. Working Conditions 24/7 high energy casino with over 300,000 sq. ft of gaming and entertainment space and approximately 2000 employees Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.

Returning UsersLog Back InUnit Description Have your Career Take Flight! Sodexo Live! supporting the Chase Sapphire Lounge by The Club is seeking a top-notch Executive Chef at Philadelphia International Airport (PHL). An oasis away from the airport hustle, this lounge will showcase luxury, comfort and elegance at airports across the country. We are seeking candidates with strong culinary management skills and hands-on food production experience to join our growing team. This lounge will feature an elegant culinary experience for its elite passengers. Prepare to showcase your culinary talents. The successful candidate will: * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems (Excel Spreadsheets). Is this opportunity right for you? We are looking for candidates who have: * a culinary management background (within a high-end, luxury hospitality venue), with the demonstrated ability to stay current with new culinary trends; * excellent mentoring/leadership and communication skills with the ability to maintain the highest of culinary standards; * have the ability to work a flexible schedule; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Paid airport parking. Learn more about our Airline Lounges: Click Here Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits. 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. Qualifications & Requirements Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 5 years Basic Functional Experience - 3 years Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

* Know all emergency procedures (fire; sever weather, bomb threats, guest accidents/illness, etc.). * Train all employees in the kitchen to perform their job duties to the best of their abilities * Schedule, evaluate and direct all personnel * Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Including working line during peak times * Supervise entire kitchen staff, including the employee cafeteria. Also, all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees * Ensure that all banquets are prepared and serviced; timing, proportioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen * Ensure sanitation standards are maintained in all areas, i.e., walk-ins, freezers, kitchen property and equipment * Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses * Learn, understand and refer to the applicable Franchise and management company's Standard Operating Procedures * Communicate expectations daily with Sous Chefs to ensure smooth continues operation * Ensure that prescribed cleaning schedules are followed and maintained at all times * Take immediate action on problems that are encountered in the kitchen * Participate in staff and department meetings and the property M.O.D. Program * Assist in the establishment of goals, standards and objectives that will further the prestige and reputation of the organization, as well as result in more profitable operation * Provide employees with tools and equipment they need to do their jobs * Maintain all use records, roast meat charts, recipe cards, etc., at all times * Prepare recipe cards and picture presentation of all menu items * Ensure payroll hours are submitted to the Human Resources Department * Submit banquet summary sheet to the Accounting Department on a timely basis * Be aware and knowledgeable of all areas, including front line, banquets productions and plating * Assure that sufficient supplies of necessary services equipment are available and maintained at all times * Ensure employee cafeteria is maintained in a sanitary condition at all times * Ensure proper staffing of the entire kitchen for adequate coverage while labor costs are controlled * Physically taste each steamed item, soup, sauce, salad dressing, vegetable, etc., to assure maximum quality and consistency. This must be done for all meal periods * Ensure that adequate preparation is done for all meal periods while avoiding waste through preparation * Ensure that approved recipes are followed at all times without deviation * Ensure that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times * Communicate any problem areas with recommended alternatives to the Director of Culinary and Guest Experience for discussion and possible solution * Understand budget applications and conform to the budget requirements * React to problem areas where budget discrepancies exist * Interview and hire new personnel when needed * Review and approve all reviews, hires, transfers, warning notices, counseling session and termination records * Evaluate staff performance on a 90 day and annual basis * Conduct his/her self to reflect the high standards of professionalism within the organization and hotel * Responsible for developing performance standards, procedures and rules used to ensure safe work habits. Regularly review safety procedures with employees and correct and hazards * Must be flexible enough to work any shifts including evenings, weekends and holidays * A minimum of 4 year degree from an accredited university in Culinary or related major or 4 years experience as an Executive Chef or a combination of both experience and education Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c) Source: Crescent Hotels & Resorts

**Department:** Onix Hospitality - Food Service **Location:** West Chester, PA West Chester Hotel, LLC, operated by Onix Hospitality and Big Fish Restaurant Group, is hiring for the all new West Chester Seafood Kitchen! West Chester Seafood Kitchen rewards it's employees for their hard work and dedication to providing the best service possible, with a wide-range of benefits and perks to show we care. **Responsibilities and Duties** The **Executive Chef** holds various responsibilities for the oversight of kitchen operations, while maintaining a strong focus on the culinary aspect of the restaurant which includes new dish development and presentation, menu planning, and ensuring the restaurant stays ahead of the curve with current industry food trends. The Executive Chef supervises the operations and staff, including the execution of all policies, procedures, programs and systems while ensuring compliance with federal, state and local laws. The Executive Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate the team, and is an exemplary communicator. * Establish and oversee kitchen systems and processes; ensure that all systems/processes are clearly communicated to team members and carried out on a daily basis including (1) opening/closing checklists, (2) quality control checklists, (3) ordering and inventory procedures, (4) daily/weekly cleaning lists, and (5) menu planning, presentation, and execution * Create daily/weekly specials and ensure cost of each item aligns with our expectations and the target market/customer base of your restaurant * Conduct a daily pre-shift meeting with your kitchen team to discuss systems and processes, notes, goals, changes, and new ideas * Ensure the Sous Chef understands expectations and is upholding all systems and processes daily and when you (the Executive Chef) are not present * Communicate with the General Manager to determine labor and sales forecast for upcoming weeks * Fully manage kitchen labor, including all hiring and weekly scheduling of staff (schedules to be approved and posted at least 2 weeks in advance) * Order all food and related product, utilizing the declining budget to keep COGS in line with set expectations * Communicate any Commissary issues/suggestions to the Commissary Manager * Maintain cleanliness and organization in all cooking and storage areas; ensure your entire team upholds expected sanitary practices and safe food handling * Oversee prep and confirm that all recipes and procedures are followed properly to maintain consistency; alter recipes for better quality and/or taste where you deem necessary * Oversee execution of all orders and food presentation, while maintaining prompt ticket times, to provide the best dining experience for every guest * Coach team members daily to encourage individual growth; cross train in different areas of the kitchen to build and maintain a dynamic team * Practice preventative maintenance and ensure necessary repairs are completed on all kitchen equipment **Qualifications** * At least 2 years of prior kitchen/culinary experience required * Culinary training preferred; driven to expand knowledge and stay current on best practices and new trends * ServSafe certified * Willingness to work a flexible schedule that includes day, night and weekend hours * Exhibit a sense of urgency * Excited to work in a team environment and motivate others * Neat, clean and professional appearance

**Job Details** Harvest Collegeville - Collegeville, PA Full Time **Description** Together We Grow: Harvest Seasonal Grill is looking for experienced Executive Chefs to join our team! Harvest was founded on the mission of helping to create a brighter tomorrow. Our company culture of looking towards the future with optimism and opportunity has never been more important than in the challenging times that we have endured. Thankfully, through the loyalty of our patrons and the incredible dedication of our teams, Harvest's future is filled with abundance, possibility, and excitement. As we look to the new dawn on the horizon, we are searching for passionate & talented individuals to join us as we enter our next phase of growth. From creative culinary artisans innovating our seasonally-changing menu to service-centric superstars who will share our farm-to-table for everyone philosophy with guests, we know Harvest's teams are what will make that brighter tomorrow a reality, today. We're looking for highly motivated, experienced Executive Chefs who will thrive in a fast-paced, team-oriented environment. Our team is seeking the "best of the best" in the industry as we continue to grow rapidly, with advancement opportunities available. This is a great chance to be part of an awesome team that you can be proud of and truly enjoy, day in and day out! Benefits of working for Harvest: * 401k with Company Match up to 4% Match and 100% vested once eligible * Medical, Dental, and Vision Benefits * Harvest Scholarship Program * Employee Referral Program * Flexible Schedule * Growth and Development Opportunities * Eco-conscious Company * Seasonally-changing Menu * Competitive Pay

***Another quality culinary career opportunity as Executive Chef with Waynesborough Country Club, exclusively conducted by DZA.*** Waynesborough Country Club (WCC) was established in 1965 and is situated on 200 picturesque acres in the heart of Chester County, Pennsylvania. The highlight of Waynesborough is its renowned 18-hole championship golf course, designed by George Fazio and extensively renovated in 2022 by Andrew Green. The classic Chester County farmhouse-inspired clubhouse, which underwent a comprehensive renovation in December 2019, features various dining options. These include The Pub, offering casual fare, The Fireplace Lounge with stunning views of the 10th fairway and 18th green, and dining options on the sunlit porch and terrace of The Fairway Grille, the bar and lounge area known for attracting members for informal social gatherings and club events with a panoramic view of the golf course. In addition, the clubhouse is well-equipped to host a range of small- and large-scale events. WCC is a par 71 design, featuring four challenging, picturesque par 3's. A new world-class short game area, ‘The Triangle', was also added during the renovation by Andrew Green. It features three greens and four bunkers, allowing members to practice shots up to 115 yards while also being utilized as a short course for members as well as Waynesborough's robust junior golf program. Waynesborough offers exceptional amenities, including a two-story Tennis Pavilion that accommodates a fully equipped Tennis Shop, along with 10 meticulously maintained Har-Tru tennis courts and two hard courts. The Club has one of the largest subscribed paddle programs in the Philadelphia area fielding the largest number of men's and women's interclub teams and the only program in the region with 6 courts and 4 dedicated pros. Pickleball is experiencing rapid growth at Waynesborough, and currently five pickleball courts are being built. The Swimming Complex underwent complete renovation in 2020. It features 3 separate pool areas - a zero-entry baby pool, dual section main pool and dedicated diving well. Members may dine and relax at the two-story Pool Pavilion with family-friendly Grille downstairs featuring a full kitchen and gourmet pizza oven and adults-only Bar upstairs. WCC's mission is to create a gathering place for families to forge lasting relationships and traditions through recreation and relaxation, while providing exceptional services, facilities and activities that are responsive to membership. WCC has invested close to $18 million dollars in campus improvements over the past 5 years and currently enjoys a 1% attrition rate and is well positioned to be the premier family country club of choice in the Main Line area for years to come. **Position Specific**: Waynesborough Country Club is seeking an Executive Chef who emulates the well-balanced leadership style of a manager, that has the ability to push his/her team to new limits, understand club operational needs, while always placing the needs of the membership first. Our goal is to create a culture of food and beverage excellence with consistent daily delivery. The Club's food and beverage program is seeking a fresh perspective to rebuild the dining experience and restore the confidence of its membership, making Waynesborough every member's first choice for dining. Our current team, along with the new General Manager and Assistant General Manager, has great potential. With the right Executive Chef's leadership, we aim to provide our members with a consistently high-quality and expertly executed dining experience. ***In The GM's Own Words:*** I was chosen in early 2024 as the General Manager to lead Waynesborough toward its goal of exceptional member experience. The Culinary is intentionally focused on enhancing the member experience and after two months into my position here as GM I can say with complete certainty that I made the right decision to join this incredible team and serve our warm and welcoming membership. The Club is focused on enhancing the member experience and defining its culture as a family-friendly environment with robust offerings and programming. The membership has been both welcoming and supportive, showing a strong commitment to the Club and actively participating in its activities during the season. The team here is composed of talented individuals, and those in leadership roles-such as the Director of Golf, Course Superintendent, and Catering Director-bring significant tenure and dedication, having made Waynesborough their home. Our club has the potential to be one of the best on the Main Line. With the addition of our final team member, the Executive Chef, we will be well equipped to achieve this goal together. **Candidate Qualifications:** * Has the ability to demonstrate good judgment, problem solving, and decision-making skills. * Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis. * The Executive Chef serves as a role model and sets the standard for culinary employees to maintain high-quality services and products in a consistent manner. * The Executive Chef is expected to maintain visibility in Dining Rooms, At WCC, we value our relationship with the membership and strive to provide exceptional food and beverages, events, and programming. We work as a team to collaborate, communicate, and execute effectively. * The budgeting process is well planned and inclusive, involving active participation from all department heads who are held accountable for their budgets. The fiscal year Jan to Dec with the budget presented to the Finance Committee in Oct prior to seeking approval from the Board of Governors in Nov. * The Executive Chef is expected to play an active role in the House Committee, communicating our collaborative efforts to provide exceptional member experiences. Additionally, the Chef will communicate their management of the operational needs of the club and fiscal responsibilities. **Initial Focus:** - Learning the Team & Club - Interact with members, observe/assess the team and F&B operations. Be visible and engaging, work to exceed member expectations. Understand the Club's culture, its history and traditions. - Leverage Culinary Expertise - Inspire the team and build a strong culinary culture driven to excellence. Use exceptional culinary skills to execute consistent basics and create enticing new dishes. - Financial Assessment along with the GM - The new Executive Chef is expected to evaluate current operations and exhibit strong financial acumen that can oversee purchasing within budget and manage inventories, without sacrificing food quality. - Create Operational Plan for 2025: Build Strategy for leveraging the Club's current infrastructure and culinary team to consistently deliver excellence across the main dining room, pub, pool, and catering events. **Candidate Qualifications:** * Has the ability to demonstrate good judgment, problem solving, and decision-making skills. * Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis. * The Executive Chef serves as a role model and sets the standard for culinary employees to maintain high-quality services and products in a consistent manner. * The Executive Chef is expected to maintain visibility in Dining Rooms, At WCC, we value our relationship with the membership and strive to provide exceptional food and beverages, events, and programming. We work as a team to collaborate, communicate, and execute effectively. * The budgeting process is well planned and inclusive, involving active participation from all department heads who are held accountable for their budgets. The fiscal year Jan to Dec with the

******Another quality culinary career opportunity as Executive Chef with Waynesborough Country Club, exclusively conducted by DZA.****** Waynesborough Country Club (WCC) was established in 1965 and is situated on 200 picturesque acres in the heart of Chester County, Pennsylvania. The highlight of Waynesborough is its renowned 18-hole championship golf course, designed by George Fazio and extensively renovated in 2022 by Andrew Green. The classic Chester County farmhouse-inspired clubhouse, which underwent a comprehensive renovation in December 2019, features various dining options. These include The Pub, offering casual fare, The Fireplace Lounge with stunning views of the 10th fairway and 18th green, and dining options on the sunlit porch and terrace of The Fairway Grille, the bar and lounge area known for attracting members for informal social gatherings and club events with a panoramic view of the golf course. In addition, the clubhouse is well-equipped to host a range of small- and large-scale events. WCC is a par 71 design, featuring four challenging, picturesque par 3's. A new world-class short game area, ‘The Triangle', was also added during the renovation by Andrew Green. It features three greens and four bunkers, allowing members to practice shots up to 115 yards while also being utilized as a short course for members as well as Waynesborough's robust junior golf program. Waynesborough offers exceptional amenities, including a two-story Tennis Pavilion that accommodates a fully equipped Tennis Shop, along with 10 meticulously maintained Har-Tru tennis courts and two hard courts. The Club has one of the largest subscribed paddle programs in the Philadelphia area fielding the largest number of men's and women's interclub teams and the only program in the region with 6 courts and 4 dedicated pros. Pickleball is experiencing rapid growth at Waynesborough, and currently five pickleball courts are being built. The Swimming Complex underwent complete renovation in 2020. It features 3 separate pool areas - a zero-entry baby pool, dual section main pool and dedicated diving well. Members may dine and relax at the two-story Pool Pavilion with family-friendly Grille downstairs featuring a full kitchen and gourmet pizza oven and adults-only Bar upstairs. WCC's mission is to create a gathering place for families to forge lasting relationships and traditions through recreation and relaxation, while providing exceptional services, facilities and activities that are responsive to membership. WCC has invested close to $18 million dollars in campus improvements over the past 5 years and currently enjoys a 1% attrition rate and is well positioned to be the premier family country club of choice in the Main Line area for years to come. **Position Specific**: Waynesborough Country Club is seeking an Executive Chef who emulates the well-balanced leadership style of a manager, that has the ability to push his/her team to new limits, understand club operational needs, while always placing the needs of the membership first. Our goal is to create a culture of food and beverage excellence with consistent daily delivery. The Club's food and beverage program is seeking a fresh perspective to rebuild the dining experience and restore the confidence of its membership, making Waynesborough every member's first choice for dining. Our current team, along with the new General Manager and Assistant General Manager, has great potential. With the right Executive Chef's leadership, we aim to provide our members with a consistently high-quality and expertly executed dining experience. ***In The GM's Own Words:*** I was chosen in early 2024 as the General Manager to lead Waynesborough toward its goal of exceptional member experience. The Culinary is intentionally focused on enhancing the member experience and after two months into my position here as GM I can say with complete certainty that I made the right decision to join this incredible team and serve our warm and welcoming membership. The Club is focused on enhancing the member experience and defining its culture as a family-friendly environment with robust offerings and programming. The membership has been both welcoming and supportive, showing a strong commitment to the Club and actively participating in its activities during the season. The team here is composed of talented individuals, and those in leadership roles-such as the Director of Golf, Course Superintendent, and Catering Director-bring significant tenure and dedication, having made Waynesborough their home. Our club has the potential to be one of the best on the Main Line. With the addition of our final team member, the Executive Chef, we will be well equipped to achieve this goal together. **Candidate Qualifications:** * Has the ability to demonstrate good judgment, problem solving, and decision-making skills. * Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis. * The Executive Chef serves as a role model and sets the standard for culinary employees to maintain high-quality services and products in a consistent manner. * The Executive Chef is expected to maintain visibility in Dining Rooms, At WCC, we value our relationship with the membership and strive to provide exceptional food and beverages, events, and programming. We work as a team to collaborate, communicate, and execute effectively. * The budgeting process is well planned and inclusive, involving active participation from all department heads who are held accountable for their budgets. The fiscal year Jan to Dec with the budget presented to the Finance Committee in Oct prior to seeking approval from the Board of Governors in Nov. * The Executive Chef is expected to play an active role in the House Committee, communicating our collaborative efforts to provide exceptional member experiences. Additionally, the Chef will communicate their management of the operational needs of the club and fiscal responsibilities. **Initial Focus:** - Learning the Team & Club - Interact with members, observe/assess the team and F&B operations. Be visible and engaging, work to exceed member expectations. Understand the Club's culture, its history and traditions. - Leverage Culinary Expertise - Inspire the team and build a strong culinary culture driven to excellence. Use exceptional culinary skills to execute consistent basics and create enticing new dishes. - Financial Assessment along with the GM - The new Executive Chef is expected to evaluate current operations and exhibit strong financial acumen that can oversee purchasing within budget and manage inventories, without sacrificing food quality. - Create Operational Plan for 2025: Build Strategy for leveraging the Club's current infrastructure and culinary team to consistently deliver excellence across the main dining room, pub, pool, and catering events. **Candidate Qualifications:** * Has the ability to demonstrate good judgment, problem solving, and decision-making skills. * Develop recipes, standards and techniques for food preparation and presentation, and ensures the staff is trained to ensure a high-quality product is served on a consistent basis. * The Executive Chef serves as a role model and sets the standard for culinary employees to maintain high-quality services and products in a consistent manner. * The Executive Chef is expected to maintain visibility in Dining Rooms, At WCC, we value our relationship with the membership and strive to provide exceptional food and beverages, events, and programming. We work as a team to collaborate, communicate, and execute effectively. * The budgeting process is well planned and inclusive, involving active participation from all department heads who are held accountable for their budgets. The fiscal year Jan to Dec with the budget presented to the Finance Committee in Oct prior to se

We are hiring an Executive Sous Chef for Hotel West & Main, Tapestry by Hilton, for our award winning Hook and Ladder Skybar and Kitchen Restaurant and our 1874 Social Restaurant. Responsibilities: - Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position. - Writes schedules, evaluates, and directs all personnel. - Keeps open verbal and written communication between the management and associates. - Writes and presents disciplinary action as needed. - Provides associates with the tools and equipment they need to do their jobs. - Takes immediate action on problems that are encountered in the kitchen. - Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD program. - Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. - Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation. - Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates. - Maintains all use records, roast meat charts, recipe cards, etc., at all times. - Ensures payroll hours are submitted to the Accounting Department on a timely basis. Requirements: At least 2 years of Sous Chef experience Proven track record of working in a high volume ($4 million or more). Experience in upscale restaurant is a must. Annual Salary Range: $69,000-$75,000 plus bonus Cell Phone Reimbursement Company Benefits: We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities. Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Our associates are what our company is built on, and we are proud to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist. Concord is built on 5 cornerstones: Quality, Integrity, Community, Profitability and FUN! Our associates say it best with our national company cheer heard throughout North America --- “We Are Concord!” We support diversity and inclusion through our mission to be a “Great Place to Work for All." * Share: Email **Apply for Executive Sous Chef** You are about to apply for Executive Sous Chef through another service. You could go straight there, but we highly recommend you log in or join our talent network first. **Talent Network Benefits** * It's completely free! * Keep track of your applications and saved jobs * Find other jobs that match your interests * Be among the first to learn about career opportunities on Concord Hospitality that match your interests * Receive email alerts from Concord Hospitality whenever new jobs are posted * Get contacted by recruiters when they have an interesting opportunity that may be a fit for you

**Job Details** Flight Club Walnut LLC - Philadelphia, PA **Description** **TITLE:** Executive Sous Chef **DEPARTMENT:** Management **POSITION TYPE:** Full Time **REPORTING TO:** Executive Chef **FLSA STATUS:** Exempt The world's first social darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown. **Position Purpose:** The Executive Sous Chef is a key member of the culinary team, supporting the Executive Chef in all aspects of kitchen operations to ensure the consistent delivery of high-quality food and exceptional dining experiences. This role involves assisting in menu planning, supervising kitchen staff, and maintaining food safety standards. The Executive Sous Chef plays a crucial role in contributing to the success of the venue and upholding its reputation for culinary excellence. **Responsibilities:** * Assist the Head Chef in developing and executing culinary strategies to achieve operational goals and uphold company standards * Supervise kitchen staff, delegating tasks and providing guidance to ensure efficient workflow and adherence to recipes and standards * Prepare and cook food items according to recipes and quality standards, maintaining consistency and presentation * Ensure proper food storage, handling, and sanitation practices to comply with regulations and ensure food safety * Assist in inventory management, including ordering, receiving, and stock rotation, to minimize waste and optimise inventory levels * Train and mentor kitchen staff on culinary techniques, safety procedures, and sanitation practices * Support the Head Chef in maintaining kitchen equipment, cleanliness, and organisation to uphold hygiene standards and efficiency * Assist with scheduling and staffing to ensure adequate coverage and optimal productivity Collaborate with front-of-house staff to ensure seamless service and guest satisfaction **Qualifications** **Requirements & Minimum Qualifications:** * 2 years of experience as a Sous Chef * Proficiency in culinary techniques, including food preparation and cooking methods * Knowledge of kitchen operations, including inventory management and food safety protocols * Familiarity with MS Office Suite (Outlook, Word, Excel) * Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays * Excellent communication and interpersonal skills * Ability to work in a fast-paced environment and handle multiple tasks simultaneously * Legally authorized to work in the US **The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time.** **Equal Opportunity Statement:** Bounce is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, colour, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: ● a minimum of 5 years' experience cooking in scratch restaurant kitchens ● a culinary degree is preferred, but comparable experience can substitute ● a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others ● a reliable vehicle that you do not share ● a smart phone with a data plan and comfortable with technology ● responsible attitude and good communication skills Starting pay at $25/hour, advancing to automatic raise to $26/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Hiring Culinary Positions- Cescaphe Event Group, Philadelphia We're hiring a skilled culinary team to work on events in Philadelphia. Seeking: Sous Chefs- culinary management and experience Cooks - experience in fine-dining cuisine Pantry trained chefs Other key culinary kitchen support Stewarts Upscale restaurant experience needed to be considered. Cescaphe Event Group offers a competitive industry salary and bonus structure for outstanding performance. Full-time employees can also receive a comprehensive benefits package, including a 401k with company match, health/dental/vision insurance, paid time off, and flexible spending accounts. We are looking for dedicated candidates who are passionate about the food industry, enjoy exceeding clients' expectations, working as part of a team, and are eager to learn and grow in their careers. Availability to work on weekends is necessary. Job Types: Full-time, Part-time Pay: $16.00 - $28.00 per hour or Salary Expected hours: 30 - 55 per week Benefits: 401(k) 401(k) matching Dental Insurance Flexible schedule Health insurance Paid time off Vision insurance Shift: 10 hour shift 12-hour shift 8 hour shift Day shift Evening shift Morning shift Experience: Culinary: 3 years (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to Relocate: Philadelphia, PA 19102: Relocate before starting work (Required) Work Location: In person