Executive chef jobs in Youngstown, OH

Our culinary team leader manages the Restaurant team and keeps the Market District kitchen running like a well-oiled machine. You will collaborate with our Sous chefs and other Team Members to develop and execute our recipesto perfection, and you're also the one who our guests look to for guidance on the best sides to pair with their main course. Who You Are:At work and at play, you are a leader at heart. You know that you are only successful when those around you are set up for success. You are eager to cultivate an amazing team and have the ability to inspire Team Members to enjoy this delicious culinary journey with you. You are creative with cuisine, and love to lead the way for others to foster their own creativity. An interest in food doesn't quite scratch the surface for you; you're passionate about the business, the trends, and what makes customers tick. You have culinary vision beyond a simple "What's for dinner?" and every opportunity to connect with people of different backgrounds is an opportunity for you exchange ideas and learn tricks of the trade. Our leadership team is the cream of the crop and ensures that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Job Description * Experience Required: Minimum of ten years experience as Executive Chef with Multiunit food and beverage operational experience in hotels, restaurants & Country Clubs; Possess strong organizational skills to function effectively and attention to detail, while meeting established deadlines. Excellent customer service skills; Proficient in Microsoft Office productivity software (MS Word, Excel, Access, Outlook, etc.); Possess overall knowledge of current culinary trends food quality and food and beverage preparation and presentation; Proven leadership experience in a complex environment with multiple direct reports.; Excellent culinary and food processing skills; Experience in ordering, inventory maintenance, and shrink control; Ability to maintain an efficient operation, troubleshoot and report any malfunctions of equipment; * Education Desired: Bachelors Degree * Certification or Licensing Required: Food Safety; Alcohol awareness and Serve Safe training certified * Lifting Requirement: Up to 25 pounds Job Responsibilities * Maintain safety as the top priority in all aspects of our work, for our Team Members, guests, and products * Enable unparalleled guest service by leading the Restaurant team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders. * Cultivate a foodie culture by sharing excitement and passion for food with Team Members and guests. * Inspire the Restaurant team and our guests with innovative recipes, bringing a personal love of food to the table to drive our business and expand our offerings. Create new recipes and see your passion come to life on our shelves! * Set and reach aggressive sales and profit goals by encouraging sampling and suggesting as much as possible, while also managing shrink. * Drive profitability by partnering with catering team and local businesses to make Market District the preferred source for corporate and community events. * Make innovative plans and suggestions to improve our business plans, and know that collaboration across all levels of the company and store will make those ideas come to life. * Responsible for the total operation and financial results of the restaurant, kitchen, Grab `n Go case, banquet facility * Train and manage kitchen personnel and supervise/coordinate all related culinary activities. * Set budget, profitability and earnings targets using appropriate forecasting methods. * Estimate food consumption and requisition or purchase food. * Select and develop recipes for café specials and specialty events as needed. * Standardize production recipes to ensure consistent quality. Establish presentation technique and quality standards. * Plan and price menus; Must have experience in standardizing recipes, plating and costing of menus. * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. * Directly supervise kitchen personnel with responsibility for hiring, on boarding, developing, performance and discipline. * Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. * Monitor food preparation methods, portion sizes, and garnishment/presentation of food to ensure that food is prepared and presented in an acceptable manner. * Build high performing teams by established operating principles and approaches to handling conflict and barriers. Identify talent needs to form highly effective teams. * Lead by example in collaboration, teaming and supportiveness. Motivate and inspire the high performance contribution of teams * Mentor others and create an environment that supports and encourages individual ownership of development. * Develop successors and talent pools to establish greater "bench strength" linked to the company's future strategic direction. Identify, address, and resolve critical gaps in the organization's strategic talent pools. * Address career development, work environment, and life balance issues to ensure that the organization retains talented people. * Able to work a flexible schedule, including opening, closing, holidays and weekend shifts * Provide motivational leadership to an amazing team, focusing on respect, setting an exemplary example, and remembering that food is FUN! Recognition, team development and continuously raising the bar should be second nature in this role. About Us At Giant Eagle Inc., we're more than just food. We're one giant family of diverse and talented Team Members. Our people are the heart and soul of our company. It's why we strive to create a nurturing environment that offers countless career opportunities to grow. Deep caring and solid family values are what makes us one of the top workplaces for jobs in the Greater Pittsburgh, Cleveland, Columbus and Indianapolis Areas. From our Warehouses to our grocery Stores and through our Corporate office, we are working together to put food on shoppers' tables and smiles on their faces. We're always searching for the best Team Members to welcome to our family. We invite you to join our Giant Eagle family. Come start a lasting career with us.

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 *************************

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. Effectively communicate and distribute relevant information to employee partners for seamless menu execution. Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. Manage food and labor costs, ensuring adherence to budgetary guidelines. Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. Ensure compliance with health, safety, and licensing regulations in all kitchen operations. Analyze workplace practices and implement policies to ensure a safe work environment for all employees. Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required High school diploma or equivalent. A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. Valid county food handler's and ServeSafe permit. Preferred A college degree in Culinary Arts or a related field Additional culinary certifications are advantageous In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Morrison Living **Salary: $75,000 -$80,000** **Other Forms of Compensation:** Bonus + Benefits offered Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone's day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it's served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset - our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. **Job Summary** The Executive Chef - Account Director is both the heart and the helm of the community's dining program - a hands-on culinary professional who leads from the kitchen while guiding overall account success. This individual is responsible for creating exceptional dining experiences while managing client relationships, financial results, and operational excellence. As the working chef, this leader brings creativity, discipline, and inspiration to every meal, every day. **Culinary Leadership** + Work daily as the lead chef, cooking alongside your team and setting the standard for quality, creativity, and service. + Develop and execute menus that highlight seasonal ingredients, local flavors, and the preferences of our residents. + Ensure excellence in taste, presentation, and nutrition through hands-on involvement in preparation and plating. + Model culinary craftsmanship and mentor kitchen staff through daily engagement, training, and coaching. + Maintain rigorous standards for sanitation, food safety, and workplace organization consistent with Compass Group and Department of Health guidelines. + Champion innovation in the kitchen, introducing new techniques and fostering a culture of pride and professionalism. **Client and Resident Experience** + Serve as the primary liaison between Compass Community Living and the client, ensuring alignment with resident and client expectations. + Build strong relationships within the community through visibility, responsiveness, and genuine hospitality. + Actively engage with residents and guests to understand their preferences and continuously elevate the dining experience. + Demonstrate professionalism, empathy, and integrity in all interactions while representing Compass Group's values. **Business and Financial Management** + Manage all financial aspects of the dining operation, including budgeting, forecasting, and cost control. + Analyze financial reports and implement strategies to meet or exceed budgeted goals for food cost, labor, and revenue. + Ensure purchasing and inventory practices maximize quality and efficiency while maintaining fiscal responsibility. + Balance culinary excellence with sound business decisions to sustain growth and client satisfaction. **Strategic and Operational Excellence** + Oversee daily operations to ensure compliance with health, safety, and Compass Group standards. + Collaborate with corporate and client partners to align culinary vision with operational objectives. + Demonstrate flexibility, resilience, and ownership in managing challenges and driving results. **Qualifications** + Culinary degree from an accredited institution required. + Minimum 5-7 years of progressive culinary and foodservice management experience. + Proven success managing contract food service operations; Senior Living experience preferred. + Strong leadership presence with exceptional culinary, financial, and communication skills. + ServSafe certification required. **Preferred Experience** + Background in Senior Living or healthcare dining environments. + Experience in high-volume, contract-managed operations. + Demonstrated success in client relations and resident satisfaction. **Job Summary** **Apply to Morrison Living today!** _Morrison Living is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **Associates at Morrison Living are offered many fantastic benefits.** + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) **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. We encourage applicants with a criminal history (and driving history) to apply.** **Applications are accepted on an ongoing basis.** **Morrison Living maintains a drug-free workplace.** 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 (************************************************************************************************** for paid time off benefits information. **Req ID:** 1480025 Morrison Living JON DAVIS [[req_classification]]

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience Forefront Healthcare is seeking a talented Executive Sous Chef to join our team at a continuing care community in Greenville, PA. The ideal candidate will have a strong culinary background, prior experience in healthcare or similar high-compliance environments, and the adaptability to thrive within an evolving team. Benefits Offered: Comprehensive Benefits: Medical, Dental, and Vision Paid Time Off: Vacation, Sick Leave, and 6 Paid Holidays Employee Assistance Program: Support when you need it Company-Provided Life Insurance: Peace of mind for you and your family 401K with Company Match: Plan for your future Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Coordinate food preparation and meal service. Plan and initiate cooking schedule for food preparation to meet meal schedule. Prepare, season, cook and serve for an assigned meal; ensure appropriate portioned servings according to portion control standards. Prepare nutritional snacks for patients as directed by the Dietary Manager. Creatively collaborate with Dining Management on special events and menus. Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. In the absence of the Dietary Manager, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. Determine the amount and type of food and supplies as required for daily menus. Notify the Dietary Manager of food, supplies or equipment needs. Report equipment breakdowns and unsafe conditions to Dietary Manager. Supervise dietary staff in the absence of Dietary Manager Clean equipment and work areas as assigned by the Dietary Manager Be knowledgeable of Federal, State, and facility's rules, regulations, policies and procedures. Attend and present in-service educational programs. Follow defined safety codes while performing all duties. Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies. Perform other department duties assigned by the Director of Culinary Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Qualifications Competencies: Customer Service Oriented. Basic Food Preparation Knowledge. Sanitation and Safety Practices. Thoroughness. Time Management. Supervisory Responsibility: Must have the ability to coach others. Proven ability to coach and teach within the kitchen. Ability to lead a group of your peers. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Position Type/Expected Hours of Work: Work schedule can include days, evenings, some weekends, and some holidays. Required Education and Experience: Ability to read, write and speak English. Minimum of 1 year of food preparation and service experience. Manager ServSafe certification required or must be obtained within first 90 days of employment. Knowledge of food handlers and safety regulations. Proven track record of integrity. Excellent verbal/written and problem-solving skills. Proficiency with various computer software programs (G-Suite, MS Office, restaurant management software, POS). Must be detail oriented and accurate. Ability to multitask while working in a pressured environment; always operating as part of a team. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, residents, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate dietary equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food and dietary equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency situation. Must be patient and tolerant toward staff, residents, and family members. Additional Information Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Chef at Youngstown State University in Youngstown, OH. This is a Full-Time position. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Coordinate and participate in activities of cooks and other team members engaged in preparing, cooking and serving food Ensure all food handling, sanitation and customer service standards are met Help select and develop recipes and menus Receive and inspect products for quality and quantity to ensure appropriate inventory Implement catered events, promotional programs and new standards Maintain a safe work environment Encourage good customer relations through product promotion Requirements: Culinary experience Exceptional food presentations skills Strong work ethic Excellent communication skills ServSafe certification preferred Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented 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 Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Niles, OH As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $55K - $65K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friend with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Solon, Ohio Our starting wage for Sous Chef is: $21.00 - $25.00 per hour! Shift Schedule- Tuesday - Saturday 11am-7pm Come join our team at Vitalia Active Adult Community at Solon located at 6050 Kruse Dr. Solon, Ohio 44139! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field(preferred, not required). You have demonstrated skills, knowledge and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward e-mail. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Vitalia Solon? Please visit us via Facebook: Vitalia Solon Facebook Page Or, take a look at our website: ************************* Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Indiana) and employees nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age or handicap, except as limited by state and federal law. #INDHP Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, hospital, sous, line cook, chef's assistant, personal chef, culinary, food manager, food, dietary, dietary cook, culinary director egiver, hiring immediately, assisted living, in home caregiver, immediately hiring, home health aide, nursing home, cna, certified nursing assistant, med tech, licensed 1 medication aide, overnight, overnight shift, day, day shift, evening, evening shift, care partner, aide, certified nursing assistant, cna, wellness

demands open availability for scheduling as a supervisor. Work hours are anywhere between 7am - 9pm. Inventory is the exception to this, being a once-a-month occurrence from 5am - 1pm. Grow your career with us here at Mustard Seed! At Mustard Seed Market & Cafe, we believe what you put in and on your body matters. That's why everything on our shelves is made with real, natural ingredients, without the artificial additives. We're committed to ingredient transparency so you can make informed choices for yourself and your family. It's all part of our mission since 1981 to support a healthier lifestyle, every step of the way. Job Summary The Market Kitchen Supervisor plays a key leadership role in the Market Kitchen, overseeing day-to-day operations of the prep team. This position is responsible for supervising and developing Prep Cooks, ensuring exceptional product quality, presentation, and outstanding customer service. The Supervisor fosters a culture of hospitality and holds team members to high standards of customer engagement-ensuring each guest feels welcomed, heard, and cared for. In line with our mission to improve the health of our community, this role upholds Mustard Seed Market's commitment to delivering fresh, high-quality, natural and organic foods with integrity, professionalism, and warmth. Supervisory Responsibilities - Market Kitchen Prep Cooks Key Responsibilities Provide daily leadership and supervision of Prep Cooks to ensure quality food preparation and excellent guest service. Model and coach personalized customer service; hold Prep Cooks accountable for greeting guests, answering questions, and engaging respectfully and warmly with customers. Foster a guest-first culture where every team member prioritizes service and positive customer interactions. Train and mentor Prep Cooks in food handling, prep techniques, service standards, equipment operation, safety, and sanitation protocols. Monitor compliance with recipes, portion control, and ingredient quality. Maintain production logs and ensure proper food labeling, dating, storage, and rotation practices. Partner with the Culinary Team Leader to implement efficient prep systems that optimize team output and reduce waste. Assist in receiving and inspecting deliveries to uphold quality and freshness standards. Ensure prep and service areas remain clean, organized, and in compliance with health and safety regulations. Communicate with leadership and cross-functional teams to support coordinated Market Kitchen and Café operations. Take the lead in the absence of the Culinary Team Leader, ensuring continued excellence in both production and service. Uphold all company policies, safety procedures, and customer service standards through team coaching and example. Perform other duties as assigned. Requirements Education & Experience High school diploma or equivalent 2+ years of food prep OR culinary experience 1+ years of experience in a supervisory role within a kitchen setting is preferred Food Safety or ServSafe certification preferred Knowledge, Skills, Abilities Demonstrated ability to lead by example and motivate a team Knowledge of food safety, sanitation, and service best practices Experience with commercial kitchen equipment Exceptional interpersonal and communication skills with a customer-focused mindset Organizational skills to manage prep flow, service pacing, and team performance Basic tech skills for email, digital logs, and inventory tools Physical Requirements Lift and carry up to 50 lbs Prolonged standing, walking, bending, and reaching during shifts Regular use of commercial kitchen equipment and tools Working Conditions Fast-paced, non-smoking food service environment with typical exposure to kitchen activity and equipment Core Values Alignment Focus on Today: Leads by example with a hands-on, present approach to daily tasks and team support. Customer Centric Service: Upholds our mission by providing fresh, health-focused Market Kitchen offerings. Delivers memorable experiences through warm, attentive, and personalized service. Inspires the team to exceed expectations and build lasting guest relationships. Be Accountable: Holds self and team to high standards in food safety, customer engagement, and operational performance. People Are Our Business: Builds trust and respect among team members; prioritizes mentorship and development. Live by Our Golden Standards: Ensures consistency in quality, presentation, and service, aligned with Mustard Seed's commitment to excellence. Salary Description 18.00 - 20.00 /hr.

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Dental insurance Flexible schedule Health insurance Paid time off Training & development Showroom Chef Northeast Ohio's fastest growing appliance retailer is looking for an experienced chef to become a team member at our premier Twinsburg location. Specializing in luxury brands such as SubZero, Thermador, Monogram as well as a vast assortment of main line brands, our Twinsburg location is a perfect setting for a resident chef who enjoys building their audience, content creation, building relationships and creating customers for life. You will work out of a newly designed teaching kitchen with state-of-the-art appliances and be a part of something bigger than yourself where change is embraced for continuous growth. The Showroom Chef will contribute to the success of our Twinsburg location by inspiring customers on all points of their culinary journey. They will blend their culinary talent, teaching skills and creativity to drive engagement, while reporting directly to the Marketing Manager. Responsibilities: Delivers exceptional experiences at every cooking class using recipes that are easy for customers to follow, utilizing ingredients that are easily sourced. Manages the complete operations of the test kitchen. Maintains proper storage, prep and service procedures and maintains all equipment and workspaces to ensure that the working showroom is in immaculate condition. Represents Home Appliance in the community by building relationships with local businesses, restaurants and customers to develop new class content. Must have experience in a teaching environment, while also creating content for public consumption through social media. Seeks opportunities to increase cooking class and retail sales. Ability to keep a record of all expenses and receipts. Stays informed by learning the features and benefits of the products in our showroom, accesses available training and seeks out additional resources when necessary. Demonstrates exceptional verbal and written communication skills with employees and customers. Enjoys developing, planning and executing creative class programs and marketing events. May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water etc. to prepare cocktails and other drinks. Requirements: 3 - 5 Years of progressively responsible kitchen management experience. Culinary degree or equivalent Sous Chef experience considered in lieu of degree. Familiarity with MS Office Suite (Word, Excel, Outlook). Proven training and communication skills. Proven leadership and financial management skills Ability to work flexible hours, including evenings and weekends. Why us: We were voted BEST OF THE BEST for 17 years straight by Medina Gazette readers for the Best Place to purchase appliances We want only the best and will invest in your growth We are the only Northeast Ohio company that offers the entire customer experience, including sales, service, installation, delivery and parts Growing organization provides multiple opportunities for advancement We reward positive results and outstanding customer service practices No long hours or holidays Job Type: Part-time Pay: $22.00-$25.00 per hour Expected hours: 20 25 per week

Requirements Education & Experience High school diploma or equivalent 2+ years of food prep OR culinary experience 1+ years of experience in a supervisory role within a kitchen setting is preferred Food Safety or ServSafe certification preferred Knowledge, Skills, Abilities Demonstrated ability to lead by example and motivate a team Knowledge of food safety, sanitation, and service best practices Experience with commercial kitchen equipment Exceptional interpersonal and communication skills with a customer-focused mindset Organizational skills to manage prep flow, service pacing, and team performance Basic tech skills for email, digital logs, and inventory tools Physical Requirements Lift and carry up to 50 lbs Prolonged standing, walking, bending, and reaching during shifts Regular use of commercial kitchen equipment and tools Working Conditions Fast-paced, non-smoking food service environment with typical exposure to kitchen activity and equipment Core Values Alignment Focus on Today: Leads by example with a hands-on, present approach to daily tasks and team support. Customer Centric Service: Upholds our mission by providing fresh, health-focused Market Kitchen offerings. Delivers memorable experiences through warm, attentive, and personalized service. Inspires the team to exceed expectations and build lasting guest relationships. Be Accountable: Holds self and team to high standards in food safety, customer engagement, and operational performance. People Are Our Business: Builds trust and respect among team members; prioritizes mentorship and development. Live by Our Golden Standards: Ensures consistency in quality, presentation, and service, aligned with Mustard Seed's commitment to excellence. Salary Description 18.00 - 20.00 /hr.

Job Title: Sous Chef Physical Location: Tuscarawas Campus - New Philadelphia, OH Salary: $21.29 per hour Basic Function: Responsible for design and preparation of all food items in a unit; supervises employees in the unit engaged in specialty cooking and food preparation. Reports to Food Service General Manager or other designated supervisor. Additional Basic Function - if applicable: Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Designs, prepares, and directs preparation of all foods in the unit to include daily and specialty items, decorated foods, artistic food arrangements, and nonedible display work which may include ice carving, table setting, or table decoration. Supervises as a member of the management team over Cooks, Food Service Workers, other classified staff, and student employees engaged in specialty cooking and food preparation; trains and instructs employees on food preparation and cooking to ensure foods are prepared properly; assigns and monitors work activities; coordinates work flow and schedule to ensure deadlines are met, priorities are recognized, and policies/procedures are followed; participates in the interviewing and selection of job applicants and the performance evaluation of assigned employees; may recommend personnel actions (e.g., hiring, termination, promotion, discipline, layoff/recall). Functions as a member of the management team by attending management meetings for specifics units such as production, financial review and culinary planning. Independently performs specialty cooking; preassembles ingredients (e.g., chops, sets up in line), assembles and cooks all food dishes (e.g., soups, sauces, casseroles, meats, fish, poultry, game, etc.), determines serving quantities operates kitchen equipment and applies standard cooking methods. Plans menu for daily specials and special events. Maintains inventory of food products and kitchen supplies; racks and maintains levels as need as part of management team; inspects quality and quantity upon arrival. Initiates repair and purchase of equipment. Samples food and equipment from vendors. Makes recommendations to management team about purchases of food and equipment. Oversees cleanliness and sanitation of area in accordance with the Ohio Department of Health. Operates computer to place orders and type correspondence. Performs related duties as required. Additional Examples of Duties - if applicable: Minimum Qualifications: Required Education and Experience: High school diploma or equivalent plus completion of two years of formal training in food service, restaurant management, or related area (or equivalent training or experience which provides comparable knowledge, skills, and abilities). A minimum of three years of specialty cooking to include two years commercial cooking experience plus a minimum of four years of Chef experience as a lead or supervisor for a total of 7 years of experience. License/Certification: Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period. Knowledge Of: Culinary terminology Food cost management techniques including ordering and inventory management, effective product selection, production and waste management Skill In: Interpersonal communication to effectively interact with University personnel and public in person and over the telephone (e.g., to talk to customers about food and service) Culinary techniques including hot and cold food preparation and artistic food design Menu development menu cost analysis and production management Ability To: Train and provide effective work direction to other employees Manage time effectively and set priorities Carry out or assist in implementing changes Operate kitchen equipment Accurately follow and expand recipes Read, write, and accurately follow oral and written instructions Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages) Operate a computer for data entry/retrieval Demonstrate physical dexterity and lift 50 pounds Preferred Qualifications - if applicable: Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Food production environment; exposed to cooking utensils and equipment; requires occasional lifting of up to 50 pounds; stands continuously for extended periods of time; may work varied hours and shifts to include evenings, weekends, and holidays. Working Schedule: Additional Information: Must pass a security check. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

Maintenance/Custodial & Food Services Date Available: To Be Determined Closing Date: 10/10/25 or until filled. Minimum Requirements: High School diploma or successful completion of GED. Previous experience in quantity cookery required. Ability to use and follow recipes. Possess general knowledge, safety and sanitation of kitchen equipment. Summary of Essential Job Duties: Directly responsible to the Cook. Attend workshops and meetings. Cooperate, coordinate, and follow the work plan and suggestions of the Cook in the use of ovens and equipment. Be responsible for inventory as requested by the Cook. Responsible for daily preparation of casseroles, soups or side dishes. Clean own equipment daily. Responsible for the transfer of food from freezer, cooler and stockroom as needed; must be able to lift up to 50 lbs. Work in conjunction with Cook to assure that all food items are ordered and stocked for daily production. Must maintain HACCP records. Abide by the rules, regulations, policies and procedures of The Warren City School District Board of Education. Perform any other relevant duties as may be assigned by the Cook, Manager or Supervisor of Food Service, Superintendent, the Executive Director of Business Operations, or his/her designee. SALARY: As per negotiated contract. Employment upon verification of BCI & FBI background checks, and all other pre-employment requirements are met. PROCEDURE FOR MAKING APPLICATION: Current Food Service/Warren City School Staff: Current Food Service Staff & Substitutes: Complete posted internal Job Bid form. Other Warren City School Classified Staff, please submit a cover letter and resume to the Warren City School District, Office of Human Resources, Attn: Debbie Ball, 105 High St., NE, Warren, OH 44481, or via email at *********************************, by the closing date indicated above. External Candidates: Please apply using AppliTrack system through the link attached to this posting or by visiting the Warren City School District website at ********************************* click on "Job Opportunities", then "Apply" next to Job ID 683. or Start an application for employment." Once your application is complete and submitted correctly, you will receive a confirmation number. Warren City Schools uses the AppliTrack system from Frontline Technologies to manage employment applications online.