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At Danbury, you don't just clock in at a job. You walk in the door to a work family who wants to make the day count. We truly believe our employees and residents are a family that comes together to enjoy the good things in life, including one another. When our employees feel special, so do our residents. That's the Danbury Difference We are currently seeking applicants for an Executive Chef position. Responsibilities include but are not limited to: The executive chef will plan, organize, develop, inspire and direct the overall operation of Dining Services to assure that delicious quality nutritional services are provided. It is the responsibility of this director to ensure that the department is maintained in a clean, safe and sanitary manner. Determine how food should be presented and create decorative food displays. Standardize methods in which work will be accomplished. Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation. Perform administrative requirements such as completing necessary forms, reports, evaluations, studies, etc., and submit as required. Coordinate dining services with other departments as necessary. Develop and maintain a good working rapport with all community staff to assure that dining service can be properly maintained to meet the needs of the residents. Ensure that department staff, residents, visitors, etc., follow established policies and procedures at all times. Delegate authority, responsibility, and accountability to other responsible department staff. Establish dining service production lines, etc., to assure that meals are prepared on time. Requirements: This department director has should extensive experience in providing fine dining in a variety of venues. The ideal candidate will have a culinary degree from an accredited institution and 5 years of dietary/dining service experience in a supervisory capacity in a restaurant, hospital, health care/senior living facility. Training/education in cost control, food management, and/or diet therapy for healthcare residents is a must. Benefits for full time employees: Company paid Short Term Disability, Long Term Disability, Life and AD&D Medical, Dental, Vision, Additional Voluntary Life, Additional Voluntary AD&D 401(k) Vacation after 90th day of employment Paid Holidays Tuition Reimbursement If you are outstanding in your profession, have a positive outlook, and would like to work on a great team then we want to hear from you! Danbury Senior Living provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

P.F. Chang's Pay Range (based on experience): $70,012.80 - $90,004.20 / year This position is non-exempt. The annual rate listed assumes 50 hours per week.P.F. Chang's Pay Range (based on experience): $24.48 - $31.47 / hour Benefits We Offer: Comprehensive Benefits: Medical, dental, vision, 401(K), and paid time off. Competitive Pay & Performance Incentives: Monthly and annual bonuses based on performance. Professional Development: Paid management training program to enhance skills and advance career - we promote from within. Referral Program: Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location). Exclusive Discounts: Access exclusive employee discounts. Holidays: Most locations closed on Thanksgiving and Christmas. Supportive Community: Financial assistance through the Lucky Cat Fund during hardships for qualifying team members. Hiring immediately for full-time Assistant Executive Chef or Kitchen Manager or Culinary Manager or Senior Kitchen Manager: Job Summary: The Assistant Kitchen Culinary Manager or Assistant Executive Chef assists in managing the restaurant culinary team and restaurant food service operations to ensure high operating standards in the kitchen. They also assist with the hiring, training and development of the culinary team and kitchen staff, as well as assists in managing inventory and controlling costs incurred in the kitchen. The Assistant Kitchen Culinary Manager or Assistant Executive Chef reports to directly to the restaurant Executive Chef or Kitchen Manager. Job Responsibilities: Accountable for operational excellence in the kitchen Delegates tasks and gives direction to all kitchen staff Initial interviews with kitchen management and staff candidates Selection, orientation and continual development of all Sous Chefs and kitchen staff Prepares work schedules for Sous Chef and kitchen staff On-going preservation of safety certification requirements for all kitchen staff Supervises and facilitates all training for all food prep and execution of menu items, procedures, and recipes to all kitchen staff Responsible for maintaining all product quality standards Responsible for maintaining expected food costs and inventory Ensures proper timing and production for food orders On-going performance appraisals for Sous Chefs and kitchen staff Holds kitchen staff accountable for dress code standards Oversees or completes all prep lists and ordering guides Completes opening and closing checklists Responsible for maintenance and repairs of kitchen equipment and facility Responsible for knowing how to work all kitchen stations proficiently Accountable for providing a clean and safe environment for both Team Members and Guests Job Requirements: 2+ years of culinary management experience with experience managing and writing prep lists Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Experience working in a hands-on, fast paced, high volume environment Experience in managing a team, while identifying and developing employees for future leadership roles Experience in facilitating and executing an effective training program Effective communication and organizational skills Understanding of managing inventory, cost of goods and overall control of financials Must be able to stand and walk for periods of eight to ten hours in length each shift Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly during a shift. At times it might be necessary to lift up to 50 lbs. Must be able to work around various levels of temperature, including warm to very warm temperatures in the kitchen Preferences: Bilingual in English and Spanish Experience working in casual or upscale dining Experience working in a restaurant chain or franchise with established processes, systems, and accustomed to corporate structure and protocols Why work for us? Because it's more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now Search for jobs by keyword or location. Gather your work history, and if applicable, prepare your resume for submission. Click “Apply Now” to submit your application.

Join the largest delivery-first restaurant group in the United States! Schedule: Full Time - PM shifts Salary/Hourly Pay: $22-$24 per hour Benefits * Career development, education, and growth opportunities * Medical, Dental, & Vision plan for full-time team members * 401k with up to 4% employer match after one year * Free, nutritious meals each shift * Paid Sick Time * Referral bonus program Lead Line Cook Responsibilities * Prepare and cook food items to perfection, accurately following our Salted culinary standards. * Maintain compliance with sanitation regulations and safety standards. * Collaborate with our virtual Front of House team to deliver exceptional dining experiences. * Take ownership of the opening, closing, and shift hand-off process. * Assist in the training and development of staff members. * Facilitate smooth team dynamics by addressing and resolving minor conflicts among staff, fostering a harmonious work atmosphere. Lead Line Cook Requirements * Solid foundation in culinary skills, including knife/prep work, flat-top cooking, and more * Ability to stand for extended periods and lift up to 50 lbs * Minimum of 2 years of kitchen experience * Minimum of 1 year of leadership experience Who we are: At Salted, we're leading the charge to build the next generation of the restaurant industry. We focus on making better-for-you cuisine accessible while offering clean-label, plant-driven, and most importantly - delicious food. Join us in shaping the future of the restaurant industry and be part of our innovative culinary journey! Responsibilities and tasks outlined in this document are not exhaustive and may change as determined by the needs of the company. Salted is an equal-opportunity employer committed to building an inclusive team. If you require accommodation during the application or interview process, please contact ******************.

As a Lead Cook at Concord Hospitality, you will play a vital role in delivering high-quality dining experiences for our guests. Your culinary skills, attention to detail, and commitment to safety will ensure that meals are prepared consistently and with care, while supporting the overall success of the kitchen team. Responsibilities: • Prepare food of consistent quality by following brand recipe cards. • Properly document all food containers and adhere to rotation standards per SOP. • Practice safety standards at all times to maintain a safe work environment. • Report to work in a clean uniform, on time, and ready to serve. • Cook orders with attention to guest requests and special needs in a positive manner. • Be proactive with ordering, pars, food preparation, and equipment upkeep to eliminate service obstacles. Qualifications: • Prior culinary or kitchen experience preferred. • Strong knowledge of food safety and sanitation standards. • Ability to work efficiently in a fast-paced environment. • Excellent organizational and communication skills. • Flexibility to work varied shifts, including weekends and holidays. • Commitment to guest satisfaction and teamwork. Benefits (Full-Time Associates Only): • Competitive wages • Medical, dental, and vision insurance • Life insurance and short/long-term disability options • 401(k) program with company match • Tuition assistance • Discounted room rates at Concord-managed hotels • Training, development, and career advancement opportunities Why Join Concord? 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. We value work-life balance, diversity, and a commitment to providing the best customer service and quality accommodations in every market we serve. Built on five cornerstones-Quality, Integrity, Community, Profitability, and FUN!-our associates proudly cheer: “We Are Concord!” We support diversity and inclusion through our mission to be a Great Place to Work for All.

This is a Full Time position, M-F 8am-5pm This is an on-site position primary located at our Dayton Hospice House IPU, but will also cover our Central and North region IPU's as well We provide superior care and superior services to patients at their end of life journey. Only those who have a heart for hospice will succeed. As the Executive Chef for OHI, you will lead culinary operations across healthcare facilities, ensuring exceptional patient meal service experience, retail café excellence, and catering services. This role combines hands-on culinary expertise with strategic leadership to drive quality, compliance, and innovation. You will oversee a team of culinary professionals, manage budgets, and maintain the highest standards of food safety and sanitation. Qualifications: * Minimum 2+ years of culinary/kitchen management experience in an executive chef or sous chef role. •Associate's degree or equivalent experience in culinary arts, hospitality, or related field. •Proven experience in high-volume, complex foodservice and catering operations. •Experience in commercial or healthcare foodservice environments required. •Hands-on chef experience with strong leadership skills. •Extensive knowledge of food and catering trends, quality standards, sanitation, cost controls, and presentation. •ServSafe certification required. •Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications. •Strong communication, organizational, and problem-solving skills. Benefits & Perks: your health and happiness matter! We offer: Competitive Pay Competitive Health, Dental, and Vision Insurance Short- & Long-Term Disability Life Insurance Paid Time Off Matching Retirement Plans Tuition Reimbursement Mileage reimbursement Career growth And much, much, more! Ohio's Hospice offers opportunity, advancement and a great foundation for growth to energetic people looking to serve our mission. Those who join our team are committed to providing superior care and service so our patients and their families can celebrate life. We provide our staff members with the resources and support to contribute and make a difference in the lives of patients and families every day. Come join a group of people that are wildly passionate about taking care of our patients and each other! As a member of our team, you'll have a chance to impact many lives. You may find a deeper meaning in your work or rediscover why you chose your profession in the first place. The passion you may have been missing in previous workplaces can be found at Ohio's Hospice of Dayton. Ohio's Hospice complies with applicable Federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. Ohio's Hospice is proud to be platinum certified through SAGECare, which provides training and consulting on LGBT aging issues to service providers. Ohio's Hospice welcomes those in the LGBT community to join our team.

* This is a Full Time position, M-F 8am-5pm * This is an on-site position primary located at our Dayton Hospice House IPU, but will also cover our Central and North region IPU's as well * We provide superior care and superior services to patients at their end of life journey. Only those who have a heart for hospice will succeed. As the Executive Chef for OHI, you will lead culinary operations across healthcare facilities, ensuring exceptional patient meal service experience, retail café excellence, and catering services. This role combines hands-on culinary expertise with strategic leadership to drive quality, compliance, and innovation. You will oversee a team of culinary professionals, manage budgets, and maintain the highest standards of food safety and sanitation. Qualifications: * Minimum 2+ years of culinary/kitchen management experience in an executive chef or sous chef role. * Associate's degree or equivalent experience in culinary arts, hospitality, or related field. * Proven experience in high-volume, complex foodservice and catering operations. * Experience in commercial or healthcare foodservice environments required. * Hands-on chef experience with strong leadership skills. * Extensive knowledge of food and catering trends, quality standards, sanitation, cost controls, and presentation. * ServSafe certification required. * Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications. * Strong communication, organizational, and problem-solving skills. Benefits & Perks: your health and happiness matter! We offer: * Competitive Pay * Competitive Health, Dental, and Vision Insurance * Short- & Long-Term Disability * Life Insurance * Paid Time Off * Matching Retirement Plans * Tuition Reimbursement * Mileage reimbursement * Career growth * And much, much, more! Ohio's Hospice offers opportunity, advancement and a great foundation for growth to energetic people looking to serve our mission. Those who join our team are committed to providing superior care and service so our patients and their families can celebrate life. We provide our staff members with the resources and support to contribute and make a difference in the lives of patients and families every day. Come join a group of people that are wildly passionate about taking care of our patients and each other! As a member of our team, you'll have a chance to impact many lives. You may find a deeper meaning in your work or rediscover why you chose your profession in the first place. The passion you may have been missing in previous workplaces can be found at Ohio's Hospice of Dayton. Ohio's Hospice complies with applicable Federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. Ohio's Hospice is proud to be platinum certified through SAGECare, which provides training and consulting on LGBT aging issues to service providers. Ohio's Hospice welcomes those in the LGBT community to join our team.

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.

The Hilton Cleveland Downtown is looking for their next Lead Cook to join their banquet team! Soaring 32 stories with stunning views of Lake Erie, Hilton Cleveland Downtown is located in the heart of downtown with 600 modern guest rooms, and upscale amenities like an indoor pool and rooftop bar. Connected to the Convention Center, it's just steps from Cleveland's key nightlife & entertainment district. The Hilton Cleveland Downtown provides a dynamic and professional setting for team members to grow their hospitality careers. Check us out: Hilton Cleveland Downtown | Events Full-Time Pay: $23.95 an hour Shift Pattern: Flexible with the ability to work AM & PM as well as weekends and holidays The ideal candidate is a skilled and dependable culinary professional with a minimum of two years of prior banquet experience, demonstrating strong ability in high‑volume production and event execution. They bring at least one year of leadership or supervisory experience in a kitchen setting, enabling them to guide and mentor team members. This individual excels in organization, communication, and time management, thrives in a fast‑paced environment, and consistently delivers exceptional results to ensure every banquet event runs seamlessly. What will I be doing? As a Lead Banquet Cook, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Oversee daily banquet kitchen operations to ensure smooth, efficient food production for all events. * Support the banquet Chefs and kitchen staff during prep, service, and breakdown. * Prepare food items according to designated recipes and quality standards * Follow BEOs to ensure accurate menu execution for all functions. * Set up and break down banquet kitchen stations before and after service. * Manage guest orders in a friendly, timely and efficient manner * Demonstrate proper knife skills * Ensure knowledge of menu and all food products * Follow a production sheet with minimal guidance * Have a strong understanding of mother sauces * Visually inspect all food sent from the kitchen * Maintain cleanliness and comply with food sanitation standards at all times * Practice correct food handling and food storage procedures according to federal, state, local and company regulations The Benefits Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: * Access to pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental health resources including Employee Assistance Program * Best-in-Class Paid Time Off (PTO) * Go Hilton travel program: 100 nights of discounted travel * Parental leave to support new parents * Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications* * 401K plan and company match to help save for your retirement * Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio An Unmissable Culinary Leadership Opportunity Step into a role that defines prestige and excellence. This is your chance to lead as Executive Chef at Firestone Country Club, a flagship property of a hospitality industry leader. Firestone isn't just a club-it's a legendary destination, home to 54 iconic holes of golf, world-class accommodations, and dining experiences that set the standard. With annual food and beverage revenue exceeding $4 million-and the potential to soar even higher under visionary culinary leadership-this is a platform for creativity and impact. Firestone has hosted 70+ PGA events, with its Centennial celebration on the horizon, offering unmatched visibility and prestige. For the right talent, relocation assistance is available. This is your moment to leave a lasting signature on a property that defines luxury and tradition within Invited's portfolio. 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.

This is a Full Time position, M-F 8am-5pm This is an on-site position primary located at our Dayton Hospice House IPU, but will also cover our Central and North region IPU's as well We provide superior care and superior services to patients at their end of life journey. Only those who have a heart for hospice will succeed. As the Executive Chef for OHI, you will lead culinary operations across healthcare facilities, ensuring exceptional patient meal service experience, retail café excellence, and catering services. This role combines hands-on culinary expertise with strategic leadership to drive quality, compliance, and innovation. You will oversee a team of culinary professionals, manage budgets, and maintain the highest standards of food safety and sanitation. Qualifications: * Minimum 2+ years of culinary/kitchen management experience in an executive chef or sous chef role. •Associate's degree or equivalent experience in culinary arts, hospitality, or related field. •Proven experience in high-volume, complex foodservice and catering operations. •Experience in commercial or healthcare foodservice environments required. •Hands-on chef experience with strong leadership skills. •Extensive knowledge of food and catering trends, quality standards, sanitation, cost controls, and presentation. •ServSafe certification required. •Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint), Outlook, and Internet applications. •Strong communication, organizational, and problem-solving skills. Benefits & Perks: your health and happiness matter! We offer: Competitive Pay Competitive Health, Dental, and Vision Insurance Short- & Long-Term Disability Life Insurance Paid Time Off Matching Retirement Plans Tuition Reimbursement Mileage reimbursement Career growth And much, much, more! Ohio's Hospice offers opportunity, advancement and a great foundation for growth to energetic people looking to serve our mission. Those who join our team are committed to providing superior care and service so our patients and their families can celebrate life. We provide our staff members with the resources and support to contribute and make a difference in the lives of patients and families every day. Come join a group of people that are wildly passionate about taking care of our patients and each other! As a member of our team, you'll have a chance to impact many lives. You may find a deeper meaning in your work or rediscover why you chose your profession in the first place. The passion you may have been missing in previous workplaces can be found at Ohio's Hospice of Dayton. Ohio's Hospice complies with applicable Federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. Ohio's Hospice is proud to be platinum certified through SAGECare, which provides training and consulting on LGBT aging issues to service providers. Ohio's Hospice welcomes those in the LGBT community to join our team.

Job Description FIDELITY HOTEL CINCINNATI is hiring for an EXECUTIVE CHEF! Fidelity Hotel Cincinnati is seeking an opening Executive Chef to lead and assist in the launch and sales operations of a 165-key independent lifestyle hotel in Cincinnati's Central Business District. A grounded yet quietly extraordinary experience where the city's past and present meet with grace, the Hotel creates an atmosphere that feels both familiar and beautifully renewed. Shaped by heritage, intention, and the subtle elegance of border city culture, an unexpected world is revealed. The property will feature multiple food and beverage outlets and approximately 8,000 square feet of meeting and event space.As the Executive Chef, you will educate, empower, and inspire your team to grow and develop, while teaching best practices and sharing your passion for food. You will be an operational contributor to labor, inventory, and food costs, as well as a proactive problem solver - willing to recommend ideas for the overall success of the culinary team. You will be an ambassador to the brand and to each outlet and will set the tone for how each one of your associates approaches service. What you'll do: Act as a strategic business and thought partner in collaboration with New Waterloo to develop and implement company goals, business plans, and budgets Provide leadership and management support to culinary team members while overseeing day-to-day operations Lead a team that continually challenges the status quo and current way of doing things to seek more efficient ways of operating in the market and executing a high-quality, consistent guest experience Supervise and coordinate activities of all culinary staff; instruct the team in the preparation, cooking, and presentation of menu items Inspire and motivate teams to maintain high standards of food quality, presentation, and consistency Actively manage financial goals and targets; maintain budgets and optimize expense structures Manage daily kitchen operations, including ingredient sourcing, inventory control, food ordering, and kitchen sanitation; ensure compliance with food safety standards and regulations Establish and maintain relationships with suppliers and vendors to ensure the availability of high-quality and fresh ingredients; negotiate pricing and contracts to optimize procurement Oversee the recruitment and training of new team members; responsible for planning, documenting, implementing, and monitoring department training programs Create and support a cooperative and collaborative work environment where employees work productively and develop professionally Oversee the weekly work schedule of all personnel, maintain appropriate databases, and review payroll records for appropriate personnel Plan and execute special events, coordinating menus, staffing, and logistics Ensure compliance with all health, safety, and sanitation regulations, including proper handling and storage of food, as well as the maintenance of kitchen equipment Effectively manage kitchen documentation including recipes and standard operating procedures Quickly address any culinary-related issues or challenges, adapting to unforeseen circumstances while maintaining a calm and solution-oriented approach Who you are: You have a proven track record of managing teams and executing established menus. You have a solutions-oriented mindset and the confidence to make fast-paced decisions. You believe that good hospitality is an experience, not just a transaction. You are a leader; you're dedicated to developing your team and creating a holistic sense of mission. You believe in learning and personal growth; you show up as a contributor, not a spectator. You're excellent with time management and can function effectively in a dynamic environment. You have a strong work ethic and the ability to work autonomously and with confidence. A plus: You have 3+ years of related experience in the culinary industry. BENEFITS We are proud to offer competitive wages and the following benefits for full-time employees: Up to 20% annual bonus potential for all salaried associates Up to 3 weeks paid time off annually Research/culinary travel opportunities for senior staff 50% off discount at most New Waterloo restaurants Health, vision + dental benefits 401K matching Paid holidays Volunteer pay Tuition reimbursement Referral bonuses Discounts at our shops, hotels + local partnerships ABOUT NEW WATERLOO New Waterloo is a community-centric independent hospitality company based in Austin, Texas. We use our platform to intentionally empower and get behind the choices of our people and communities - creating environments that sustain lasting social impact. Our team of hospitality experts provides the resources, talent, passion, and collaboration necessary to foster thoughtful places and thriving businesses. New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will be accepting applications on an ongoing basis until a candidate is selected for this role.

TITLE: Executive Sous Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: Executive Chef FLSA STATUS: Exempt Flight Club is the home of the Social Darts™ phenomenon and a multi-award-winning venue with multiple locations in the United States and numerous locations in the United Kingdom. We provide our guests with premium, high-quality food and beverage menu options along with proprietary gaming technology that takes the math out of darts & allows groups to play together. The traditional game of darts has been revolutionized using unique, vision-tracking gameplayer technology with an elevated twist on games you already love. Our team members work together to deliver social experiences and celebrations unmatched in hospitality. Through your enthusiasm for greatness, our core values, and our high company standards we know together you can develop into a master entertainer in our growing brand. Position Purpose: The Executive Sous Chef is the second-in-command in the kitchen and is responsible for assisting the Executive Chef while being fully accountable in their absence. Together delivering high quality standards of food, general hygiene, and health & safety in accordance with all statutory, legal and Company requirements in a high-volume environment. The position assists in the profitability running of the kitchen department, producing food within required deadlines, and providing guest satisfaction. Our emphasis on product knowledge and training is essential to deliver an experience above the ordinary. As a leader in the kitchen, you work to create an atmosphere of fun in a positive culture of teamwork and hard work. The ability to inspire and motivate the team to realize their maximum potential while ensuring everyone is fully committed to the growth and profitability of the business. Our Values Are: Listen to the Customer both external customers and internal customers Own the Problem, doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring. Test and Learn, by elevating, educating, and developing through continued training and learning. Create Positive Energy, optimism and a can-do attitude are infectious and motivating. Avoid negativity, focus on solutions, and avoid blame. Show Urgency, get things done quickly and accurately. Be Consistent and Fair, by showing respect to your co-workers. Bring your best self to work. Be both independently minded and a team player, by communicating issues and viewpoints to assist in better productivity and teamwork. Be a Big Person, be quick to say thank you and appreciation to fellow co-workers and learn from mistakes. Be Respectful of the Companies Resources, respecting each other's time and money to optimize success for the business and each other. Deliver Results, our business is to succeed and deliver positive results to better provide future growth and opportunities for development. Responsibilities: Deliver high quality food, hygiene standards, and safety that exceed expectations. A true professional who is proficient, creative, and fearless leading by example every shift. Identify and monitor training and development needs. Inspire the team members to reach their maximum potential and skills through coaching. Flexible approach, readily able to adapt to needs and changes. Improve operations through attention to detail by adhering to Company standards. Effectively and calmly receive guest feedback; use this to improve food service and maintain the highest possible standards; propose any necessary solutions to issues raised. Maintain Company food standards and quality through all stages of production and supply. Be available and attentive to team members. Maintain all kitchen equipment through due care and diligence. Take responsibility for the set-up and effective operation of the kitchen in the absence of the Head Chef. Ensure accurate rota planning; taking the necessary daily action to reduce or increase hours, in line with sales. Assist in the management of stock-management processes; including correct purchasing procedures using company nominated suppliers, timely stock takes, wastage reports; ensure the consistent quality, rotation, and levels of stock. Daily, weekly, and monthly reporting tasks. Must be able to pass exams with a 90% or better in each of the following categories: Food and Management Testing All issued training and testing throughout employment. Qualifications Requirements & Minimum Qualifications Must pass a background check prior to being hired. Minimum of 3 years' Executive Sous Chef experience operating a venue generating over 5 million dollars a year or more. Required food and allergen certification maintained throughout employment. Additional state qualifications may apply per location. Available to work various shift times and days, including weekends and holidays. Able to stand, walk or remain stationary for long periods of time including continuously required to reach, bend, lift, carry, stoop and cut. Ability to lift over 50+ lbs. Authorized to legally 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: Flight Club 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, color, 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.

Sodexo is seeking a talented **Executive Chef 2** to lead culinary operations at St. Mary of the Woods, a continuing care retirement community in **Avon, Ohio** , just outside Cleveland. This role oversees all dining services for roughly 150 residents across all care levels, including a bistro, full-service dining room, and catering program. The Executive Chef partners closely with the General Manager and leads a team of about 20 cooks. The standard schedule runs from 10:00 a.m. to 6:00 p.m., with some variation and every-other-weekend coverage. **What You'll Do** + oversee the daily kitchen operations including menu planning and food ordering; + ensure Sodexo Culinary Standards including recipe compliance and food quality; + be hands on and have the ability and willingness to develop and train employees; and + has knowledge of Food Management Systems/Software is preferred. **What We Offer** Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: + Medical, Dental, Vision Care and Wellness Programs + 401(k) Plan with Matching Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + a strong culinary background, ideally in a senior living or healthcare setting; + experience with food ordering ; + menu planning experience and an understanding of special diets is helpful; + excellent communication skills with the ability to maintain the highest of standards and implement company policies; + a strong understanding of forecasting, food cost management, purchasing, inventory, and labor management concepts; + the ability to successfully lead, develop, and train a team; + proficient computer skills as well as exceptional organizational and customer service skills; + Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. **Who We Are** At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-OH-AVON_ **System ID** _986061_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$64600 to $83600_ **Company : Segment Desc** _SENIOR LIVING_ _On-Site_

Benefits: Dental insurance Employee discounts Flexible schedule Health insurance Paid time off Training & development Vision insurance Role: Lead Catering Cook - Prep + Event Location: Spice Headquarters, 5601 Tillman Ave. Cle, Ohio 44102 Position Type: Full-Time Overview The Lead Catering Cook Prep + Event Cook at Spice Catering Co. plays a vital role in both our production kitchen and on-site event execution. This position is responsible for preparing ingredients, executing recipes to specification, and ensuring quality, consistency, and presentation of food in both daily prep work and leading during off-site events. Ideal candidates are passionate about from-scratch cooking, detail-oriented, and thrive in a fast-paced, collaborative environment. Key Responsibilities Execute prep lists accurately and efficiently under the direction of the culinary leadership team Follow recipes and portioning standards to maintain quality and consistency Maintain a clean, organized, and sanitary work station and kitchen Assist with packing and loading of equipment and ingredients for events Set up and break down cooking stations on-site with care and professionalism Cook and plate dishes to order during events, ensuring timely service and presentation Support back-of-house team during all phases of event production, from prep to service to breakdown Communicate proactively with chefs and event leads to ensure smooth service Adhere to all food safety and sanitation standards in the kitchen and at events Mentor, coach, and hold BOH team members accountable to Spice standards and core values Lead daily pre-shift meetings and delegate responsibilities to ensure kitchen success Essential Skills Basic knife skills and familiarity with commercial kitchen equipment Ability to follow directions and work as part of a cohesive team Able to lift 50 lbs and work on your feet for extended periods Flexible and adaptable to varying work locations and event formats Proven leadership experience in a professional kitchen environment Strong knowledge of BOH operations, culinary technique, and food safety Ability to lead, coach, and inspire a team with professionalism and positivity Organized, efficient, and detail-oriented with excellent time management skills Comfortable managing multiple priorities in a fast-paced setting Valid driver's license and comfort driving company vehicles Bonus Skills Previous experience in catering or off-site foodservice Interest in seasonal ingredients and sustainable food practices ServSafe certification or similar food safety training Ability to interact with guests and clients in a professional manner Employee Culture Spice is a founder-owned, mission-based company. Our purpose is Changing how people connect with food and our focus is thoughtful hospitality experiences. At Spice, we make a PACT - a shared commitment to uphold the values that define our culture. This PACT shapes how we work, grow, and deliver unforgettable experiences. Our Core Values: P.A.C.T. Protect Your Peace Prioritize well-being by setting boundaries, managing stress, and maintaining balance for sustainable performance. Always Learning Stay curious and adaptable, embracing opportunities for growth and continuous improvement. Cultivate Joy Celebrate achievements, foster positivity, and create uplifting experiences for our team and guests. Trust + Respect Act with integrity, value diverse perspectives, and treat everyone with honesty and dignity. Compensation: $20.00 - $25.00 per hour 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. Spice Catering Co., founded in 2004 by Chef Ben Bebenroth, merges fine dining expertise with regional and seasonal cuisine. We've served tens of thousands of guests in various settings, from Ohio to Napa. Our commitment to top-tier ingredients, scratch-made techniques, and personalized hospitality sets us apart. Beyond catering and event planning, our ventures include Spice Acres, a 13-acre farm in the Cuyahoga Valley National Park, and Spice Field Kitchen, our 501c3 non-profit. Our menus celebrate each season's culinary inspirations, and our event curation team handles every detail. Contact us today to start planning your unforgettable event!

Job DescriptionDescription: Lead Cooks at Spooky Nook Sports will help to oversee preparation of high-quality food items in the food court and concessions areas throughout the complex. Lead Cooks will focus on creating incredible experiences for guests in the complex through the preparation of food in accordance with company standards while maintaining profitability goals. Benefits Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed. As a full-time team member of the Nook, you will enjoy: Free family membership to our massive 65,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes. Affordable and comprehensive Medical, Dental, and Vision benefits Competitive PTO package Paid holidays 401k program 35% discount on food and beverage purchases, including the Forklift and Palate restaurant 35% discount on all Nook apparel Free child watch (3-hour increments) Discounts on academy team programs, birthday parties, personal training, event space rental, and more! Local business discounts Essential Job Functions Follow standard recipes and execute larger batch cookery Contribute to the large production of food items and lead production in an orderly and timely fashion Lead kitchen staff members by example, providing training, coaching, and feedback when necessary Maintain highest quality and appearance of all foods sent from kitchen Monitor par levels according to production sheet to maintain food freshness and quality Rotate all foods and complete corresponding production chart Avoid unnecessary food waste by ensuring proper portion control Complete proper storage of leftovers using dating procedure Manage all kitchen work areas for daily cleanliness including refrigerators and counter space Requisition food supplies from storerooms into proper storage with FIFO standard and in compliance with health regulations All other duties as assigned Requirements: Must have a culinary degree or vocational background in culinary and at least 2 years of experience working in a cook position Must be 18 years of age or older Dependable transportation to and from work Language skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communication Ability to fulfill the physical requirements of the position with any reasonable accommodations as necessary Availability to work a flexible schedule that may include evenings, weekends, and/or holidays as needed Authorized to work in the United States Preferred Qualifications Experience in a leadership role Ability to distinguish ingredients by taste, smell, or sight Highly dependable with a history of consistent attendance and punctuality Guest-focused/service-oriented; ability to see big picture and impact on Company. Supports Company mission as serves as an advocate for its products and services Demonstrates a positive and friendly attitude towards guests, customers, and fellow employees. Exhibits a respectful, professional demeanor Self-starting and motivated with the ability to work independently and take initiative Ability to multi-task and balance multiple projects/duties at once Team-focused mindset; willing to set own priorities aside to help others; contributes to building a positive team spirit and morale Integrity: Trustworthy and honest; takes accountability when appropriate Detail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality Ability to remain calm in tense or stressful situations Integrity to safeguard confidential information Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, fractions, and decimals Experience communicating with individuals of diverse demographics Demeanor to remain calm in tense or stressful situations Initiative to work efficiently with minimal supervision Working Conditions Work environment: Upbeat, high-energy sports and event complex with heavy foot traffic and frequent large crowds. The team member will primarily work in a kitchen environment with fluctuating temperatures that can become hot, humid and/or wet. Physical requirements: While performing the duties of this job, the team member will be regularly required to perform physical activity that includes moving about the work area, standing, sitting, bending, reaching with hands and arms, lifting, pushing, pulling, talking, hearing and smelling. The team member will be frequently required to stoop, kneel, or crouch. He or she is required to have the visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. Lifting requirements: The team member will occasionally be required to lift, push, pull, lower and/or move up to 10 lbs regularly, and up to 50 lbs occasionally. Noise Level: The noise level in this environment is typically moderate to loud.

Full-time Description We have an exciting new job opportunity for you at the Cincinnati Job Corps Center! We are currently seeking energetic, talented applicants! At Insights Training Group LLC, we see every day as a chance to create a positive impact. We lead through our values centered on inclusiveness, service, integrity, community and family.Come join our amazing team! We offer a competitive salary and a full comprehensive benefit package to full-time employees: · Medical - 3 Tier Options - Health Savings Account - Live Health Online · Dental · Vision · Employer Paid Life and AD&D - 1 x annual Earnings · Employer Paid Short-term Disability · Employer Paid Long-term Disability · Voluntary Life Insurance · Voluntary Accident and Critical Illness · Employee Assistance Program · 401K - Safe Harbor match of 100% up to 3% of pay and then 50% on the next 2% of pay · Tuition Reimbursement · Bereavement Leave · Sick Time · Vacation Time · 12 Paid Holidays "Equal Opportunity Employer, including veterans and individuals with disabilities." Job Summary: Assists Food Services Supervisor in the preparation and service of meals. Work closely with Cooks and Cook Helpers. Responsible for kitchen and dining area sanitation. Duties: Prepares well-balanced, nutritious meals, which enable them to remain healthy throughout their participation in the program. In collaboration with the food service supervisor, prepares three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of the third meal, healthy snacks shall be available to students on weekends and holidays. Meals shall be planned and prepared using a minimum of a 28-day cycle cafeteria menu. Ensures meal service is provided for work-based learning, off-center activities, late arrivals, etc. Ensures food options and nutritional guidelines outlined in company policy and the PRH shall be provided. Ensures all meals and food items meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives. Assists in developing and implementing procedures for ordering, purchasing, receiving, storing, inventorying, and issuing food products that ensure the prevention of fraud and abuse, protection of food and food preparation equipment and areas from contaminants, insects, and rodents, and the safe and sanitary handling and storage of food. Assists in implementing procedures to obtain student input into the planning and evaluation of the content and quality of the meals and service provided to ensure students have input into meal planning and are satisfied with the center food service. Ensures the safety, health, and security of students, staff, and property. Provides quality customer service to the students that we serve at all times. When assigned, completes the cafeteria lock-up checklist on a daily basis and is accountable for security in this area. Complies with all DOL guidelines, OFCCP regulation, Job Corps notices and bulletins, and Center policies and procedures. Models, mentors, and monitors appropriate career success skills. Performs other duties as assigned within the individual's scope and capabilities. Requirements Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions. Education: High School Diploma or general education degree (GED) required. Certificates, Licenses, Registrations: Valid State Driver's License. NRA Food Service Sanitation or equivalent/Safe Serve certification. Must obtain within first 90 days of employment. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and stand and walk; to reach with hands and arms and talk and listen. The employee is occasionally required to sit; to use hands to finger, handle, or feel; to taste and to smell. The employee must be able to occasionally lift and/or move up to 50 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to outdoor weather conditions. The noise level can vary from moderate to loud.

Job Description AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef Manager, Full-time. This is a new state of the art Cafe opening February 2026. It will operate two (2) shifts Monday through Friday. 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: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service 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 #LI-SM1

AVI Foodsystems is looking for an energetic and optimistic team member to fill the role of Cook, 2nd Shift, Full-time. This position is scheduled Monday through Friday with NO weekends. 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: Please customers by providing a pleasant dining experience Assemble, combine, and cook ingredients Maintain a sanitary kitchen Attend to the detail and presentation of each order Place and expedite orders Prepare ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients Complete hot meal preparation by grilling, saut ing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients Adhere to proper food handling, sanitation, and safety procedures Maintain appropriate dating, labeling, and rotation of all food items Stores leftovers according to established standards Contribute to daily, holiday, and theme menus in collaboration with the team Requirements: 2 or more years of cooking experience to include food preparation Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices Exceptional food presentation skills Familiarity with general kitchen equipment and appliances Strong work ethic and high energy level 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 Description **Now Offering DailyPay** Otterbein is currently seeking a talented Lead Cook to join our team at our vibrant, not-for-profit retirement community. The individual in this position is responsible for creating delicious, attractive meals for our residents. This is an important role that significantly impacts the quality of life of our residents. We offer restaurant-style dining for our residents in a comfortable, home-like atmosphere. If you have the desire to serve older persons in a faith-based environment, this is the place for you. At Otterbein, you're more than an employee, you're a Partner in Caring. Together, we work side by side toward a shared goal: delivering person-centered care that respects every resident and the choices they make. Whether in our vibrant communities, our welcoming small house neighborhoods, Home Health, Hospice or Home Office, we provide the highest level of compassionate, quality care. Join our team of Partners who are talented, kind, wise, funny, spirited, generous, endearing, and truly one-of-a-kind. Shift: Full Time Responsibilities: Assist the Executive Chef in menu development, staffing, specials, etc. as needed. Take reservations and execute hibachi meals in main restaurant. In charge of food purchases for the area assigned; determine need and quantity of items needed to produce the everyday rotations. Ensure that food costs are controlled through a variety of techniques: wastage control, stock rotation, menu planning, recipes, etc. Ensure that labor is controlled through accurate work schedules and estimates worker-hour requirements for completion of job assignments. Supervising the correct food preparation, cooking and plating methods and techniques for all production of recipes. Supervising the correct use of kitchen equipment. Completion of production records to include used and unused portions and shortages of product. Assist in interviewing, hiring and evaluating culinary staff's performance for evaluations. Responsibility in overall kitchen operation in absents of Executive Chef. Ensures all deadlines are met in food production based on production orders. Analyzes and resolves work problems or assists workers in solving work related problems. Maintains a professional appearance at all times (clean & well groomed.) Suggest plans and follow up to motivate partners. Follows all company policies and procedures. Complete shifts as assigned. Assist with other functions as needed. Food Safety/Sanitation Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils within work area. Ensures all foods items are handled appropriately during preparation. Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards. Ensures display equipment is clean and free of debris during meal service. Ensures all equipment is cleaned, as assigned and in a timely fashion. Ensures all workstations are cleaned thoroughly before leaving the area for other assignments. Qualifications: Education: Culinary Degree preferred. High School or GED required. Licensure/Certification: Serv Safe BENEFITS* Health & Wellness Medical Insurance with free virtual doctor visits Vision & Dental Insurance Pet Insurance Life Insurance Employee Assistance Program (EAP) for personal and professional support Financial Security 401(k) Retirement Savings Plan with company match Paid Time Off (PTO) that accrues immediately from day one Paid Holidays for a healthy work-life balance Access to DailyPay, enabling you to access up to 100% of your earned wages on a daily basis Tuition Reimbursement up to $5,250 per year for ANY field of study Tuition Discounts through exclusive partnerships with the University of Cincinnati, University of Toledo, and Hondros College Employee-Sponsored Crisis Fund available for those facing unforeseen challenges Legal & Identity Theft Protection Growth & Development University Partnerships with University of Cincinnati, University of Toledo, and Hondros College for exclusive tuition discounts Multiple Partner Discounts available for various products and services through Access Perks Access to 1,000s of hours of personal and professional development material through RightNow Media @ Work *Some benefits, including PTO and tuition reimbursement, are based on hours worked. Why work for Otterbein SeniorLife: For more than 100 years, Otterbein has provided senior housing options rooted in respect and community. We're a non-profit 501(c)(3) health and human service organization, so our values and initiatives are focused on serving our residents. Otterbein SeniorLife consists of lifestyle communities, revolutionary small house neighborhoods, home health, and hospice care in Ohio and Indiana. We offer different lifestyle options for seniors through independent living, assisted living, skilled nursing, rehab, memory support, respite care, in-home care, and hospice services. Apply today and begin a meaningful career as a Lead Cook at Otterbein!