Executive Chef jobs at Harper International

Job Description If you are an accomplished Executive Chef looking to take charge of a well-established and successful restaurant group, this may be just what you're looking for. We are searching for an experienced Executive Chef with high-volume experience in an upscale, scratch kitchen. Will oversee culinary operations and handle menu development, specials, and collaborating with the front of house restaurant managers to pair entrees with complementary beverages. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals. Ideal candidates will have: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school High-volume, scratch Kitchen Manager, Sous Chef, or Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget ServSafe Certification Benefits: Very competitive base salary ($80-$90K depending on experience) Performance based bonus Benefits Paid vacation Apply now for or email your resume to ******************** for consideration. Kevin Swanquist Executive Recruiter ******************** ************ For a full list of opportunities available, visit ******************

Private Chef & Hospitality/Housekeeping Specialist - Birmingham, MI $85,000-$100,000+ and exceptional benefits! Flexible 2026 start date Search by Harper Associates A rare and exciting opportunity is available for an experienced Hospitality Service Professional to join an upscale family office environment with service standards similar to a private estate or luxury yacht. Position Highlights: Private Chef for Principal: Prepare and serve meals according to schedule (only in their private office setting). Catering & Event Specialist: Execute elevated in-office dining and small events. Office Suite Executive Housekeeper: Maintain a polished, discreet, five-star environment in a luxury office with extensive art and fine objects. Schedule: Monday-Friday, 7:30 AM-3:30 PM Ideal Candidate: Background supporting UHNW principals, impeccable professionalism, and mastery of invisible service. Benefits: Full family medical coverage provided and other excellent benefits. Requires cooking and housekeeping experience in a luxury residence or yacht. If you are poised, service-driven, and seeking a truly unique, boutique hospitality role, we'd love to hear from you. We are seeking local candidates or those targeting relocation to Michigan. Please forward resume in strict confidence : ****************** Ben Schwartz | President | Harper Associates Direct: ************** | Fax ************** ****************** | ******************

The Executive Chef will lead culinary functions for our expanding catering/special events services-working with clients to create memorable dining experiences. Your skills and passion will guide menu development, oversee food prep, and ensure smoo... * 520535 * Manhattan, Kansas, United States * Department of Housing & Dining * Staff Part Time (Unclassified - Term) * Closing on: Dec 11 2025 * On-site Add to favorites Favorited View favorites About This Role To meet the growing catering needs on campus, this leadership position will be forward-thinking and elevate our full-service catering operations. The Executive Chef will serve as the principal culinary leader for all catering and special event dining across campus-serving internal university clients, student groups, external partners, and the broader K-State Community. Ideal for a creative and strategic culinary professional with a passion for hospitality, exceptional presentation, and customer experience the Executive Chef will oversee menu development, food production, assist with service execution and client collaboration, delivering premium catering services aligned with the university's commitment to excellence and community. This culinary leadership position will offer a unique opportunity within the hospitality industry for a seasoned culinary professional to find a great work and life balance that is atypical of the foodservice industry. K-State's catering services are growing, and we're looking for a leader who can take them to the next level. As Executive Chef, you'll be the creative force behind our catering and special event dining-working with campus groups, university partners, and the wider K-State community to make every event memorable. This role is perfect for someone who loves food, hospitality, and creating great experiences. You'll lead menu planning, food preparation, and assist with service, while collaborating closely with clients to bring their ideas to life. Along the way, you'll ensure every detail reflects the quality and care K-State is known for. This position is part of the K-State Housing and Dining Services Retail Operations team and reports to the Assistant Director, Catering and Hospitality. About Us Housing and Dining Services (HDS) is a large, complex, self-operated auxiliary department employing about 1,000 full and part-time staff. We share the desire to provide exemplary services, products and facilities for our residents and other guests. HDS provides affordable, safe and engaging accommodations for more than 5,000 residents and find unique ways to support their academic pursuits. Additionally, we offer a variety of event spaces, dining and catering options for both on and off-campus events. The 2025 Princeton Review ranks us #2 Happiest Students, #2 Best Quality of Life, #8 Best College Residence Halls, and #14 Best Campus Food. What a great team to be part of! Kansas State University has been recognized as one of the best places to work, earning the No. 3 spot on Forbes' list of best employers in Kansas - the highest ranking of any college or university in the state. This marks the third time in 2025 that Forbes has honored K-State for excellence as an employer. In July, the university was ranked No. 3 on Forbes' list of America's Best Employers for Women, and earlier this year it was recognized as one of America's Best Midsize Employers. Worksite Description This position is On-site. The duties of this position will be performed on-site. All employees must reside in the United States when they begin working to comply with state law. K-State is unable to provide remote or hybrid work opportunities for residents of the state of Idaho. What You'll Need to Succeed Minimum Qualifications: * Requires a bachelor's degree or equivalent culinary arts certification and three years of relevant experience. This position may use an educational equivalency as determined relevant by a hiring manager. Preferred Qualifications: * Minimum of least 5 years of culinary leadership in high-volume catering, restaurant, or events-focused foodservice. * Minimum of 8 years of experience in catering, restaurant, or food service management in a high-volume environment. * Proven ability to manage large teams and coordinate multiple events simultaneously. * Strong communication, negotiation, and organizational skills. * Demonstrated ability to execute a wide range of catering styles, including buffets, plated meals, receptions, and custom experiences. * Ability to understand and follow written and oral instructions. * Proficiency in using catering management software and event planning tools. * Experience working in a university or institutional setting. * Familiarity with special dietary needs and cultural food practices. * Considerable knowledge of large scale food preparation, equipment, health sanitation, and safety procedures. Preferred licenses / registrations / certifications: * Certified Executive Chef (CEC) designation or other industry credentials. * ServSafe Food Manager certification or ability to obtain upon hire. * Valid driver's license upon employment. Additional Role Information: * Physical strength and agility to transport foodservice equipment, food, and beverages. Ability to transfer from location to location quickly and frequently. Sponsorship eligibility: Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship. How to Apply Please submit the following documents: 1. Letter of interest outlining qualifications specific to this position 2. Resume 3. Names and contact information of at least three professional references Application Window Applications close on: December 11, 2025 Anticipated Hiring Pay Range $53,581 - $69,000 annual frame-loader#show Progress clinch:authenticated@document->frame-loader#reload" id="turbo_frame_page_block_2dca1e396ec8ae7afb704142b6b8ab6b" src="/pages/d32a1bf2ca581efcac00c7ce472481d4/blocks/2dca1e396ec8ae7afb704142b6b8ab6b?job_uid=b55b2cf71b316ad2ba744ae497ef7406&postfix=1_1"> frame-loader#show Progress clinch:authenticated@document->frame-loader#reload" id="turbo_frame_page_block_c0d64716b16e90313d8327ce9bb0af04" src="/pages/d32a1bf2ca581efcac00c7ce472481d4/blocks/c0d64716b16e90313d8327ce9bb0af04?job_uid=b55b2cf71b316ad2ba744ae497ef7406&postfix=1_3"> frame-loader#show Progress clinch:authenticated@document->frame-loader#reload" id="turbo_frame_page_block_7d751c6b5967126ac4d8c55b815f613b" src="/pages/d32a1bf2ca581efcac00c7ce472481d4/blocks/7d751c6b5967126ac4d8c55b815f613b?job_uid=b55b2cf71b316ad2ba744ae497ef7406&postfix=1_5"> You may also be interested in Ticket Sales Executive Manhattan K-State Athletics Inc (Agcy) Professor of Practice Manhattan School of Music Theatre Dance Teaching Professor Manhattan Staley School of Leadership Why Join Us: Kansas State University offers a supportive and inclusive community, dedicated to your professional growth. While specific benefits may vary by position, many roles come with comprehensive packages that support your well-being and work-life balance, including health and life insurance, retirement plans, and generous paid time off. To learn more about benefits that are available for various positions, visit our benefits overview page. Work Authorization: Applicants must be currently authorized to work in the United States at the time of employment. Equal Employment Opportunity: Kansas State University is an Equal Opportunity Employer. All applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender, gender identity, age, national origin, disability or status as a protected veteran. Remote and Hybrid work options: Some positions are eligible for remote or hybrid working arrangements. An employee who is working in a remote or hybrid capacity for K-State must reside within the United States in order to comply with all federal and state laws, filings, or tax requirements. Remote and hybrid work arrangements are not available for anyone who resides in the state of Idaho. Background Screening Statement: Upon acceptance of a contingent offer of employment, a candidate may be subject to a background check per K-State's background check policy. Interview Preferences: Kansas State University honors interview preferences for qualified applicants who are veterans or individuals with disabilities. Eligible applicants who meet the minimum qualifications, submit all required application materials, and submit required preference documentation by the closing date on the job advertisement will be granted a first-level interview. The disability and veteran interview preferences do not apply to student employment positions, temporary positions, athletics positions, academic and administrative department heads*, positions that require licensure as a physician, and positions that require that the employee be admitted to practice law in Kansas. * Heads of Departments refers to any individual holding a primary leadership role responsible for the overall strategic direction, management and operational oversight of a recognized academic or administrative unit within the university. To learn more about interview preferences at K-State, please visit our interview preferences page. frame-loader#show Progress clinch:authenticated@document->frame-loader#reload" id="turbo_frame_page_block_b63d88fbc8447ba82fcff7e6eacf09b0" src="/pages/d32a1bf2ca581efcac00c7ce472481d4/blocks/b63d88fbc8447ba82fcff7e6eacf09b0?job_uid=b55b2cf71b316ad2ba744ae497ef7406&postfix=3_0">

Job Description A notable restaurant group with a focus on elevated hospitality (for the guests and the employees) seeks an Executive Chef with a depth of experience (at least 2 years at an Exec Chef level) leading elevated culinary programs in full service, fine dining restaurants. The Executive Chef will lead a kitchen that's dedicated to making seasonally driven, high quality, sustainably sourced seafood and beach-food classics. The Executive Chef leads the entire culinary team, directing the day-to-day operations of all areas of the kitchen including production and prep, special events and purchasing and receiving.They ensure that all culinary employees maximize efficiency and productivity in order to achieve total guest satisfaction while actively reviewing and evaluating daily guest feedback. The Executive Chef oversees the menu changes and education process to all culinary and service staff and engineers seasonal specials and event menus. Priorities also include directing food production and plating from the pass during service, properly and efficiently training all line cooks and costing menus to meet or exceed the budgeted percentage. He/she must foster an educational environment to develop all culinary staff for future advancement. 10-years of progressive culinary experience preferred, five of which are in senior management, required. Requirements: At least 2 years at an Exec Chef level at a fine dining, full service restaurant High volume experience (at least $6-10MM/outlet or location) Strong tenures Passion for culinary programs with a focus on seasonality, freshness, and elevated cuisine Creativity and strong operations focus Hospitality mindset: able to work well with others and treat all employees with respect, courtesy, and empathy Benefits: Competitive salary: $85,000 - $120,000/yr. DOE + generous quarterly bonus program Relocation offered with a 2 year employment commitment Full benefit eligibility after 30-days of employment: Major Medical, Dental, Vision, Life Insurance Paid Time Off, Childbirth Recovery Leave and Parental Leave to support a healthy work-life balance Significant Long-term Retention bonuses Time off on most major holidays, including Thanksgiving, Christmas Eve and Christmas Day 50% discount at all restaurants Specialized leadership classes and personalized support for career advancement Employee-led Mentorship programs, Advisory Council and Safety Committee EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

Job Description A notable independent restaurant group known for its upscale, fine dining restaurants seeks a Chef De Cuisine (CDC) for its very busy fine dining restaurant serving inventive American cuisine with a focus on local ingredients and traditions. Candidates must have at least 3 years of CDC or Executive Sous Chef experience in high volume fine dining and a passion for upholding the highest standards of excellence, consistency, and care. This hands on position partners closely with the Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. The CDC will focus on strong team development, delivering impeccable taste, and bringing consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services. Must be authorized to work in the United States. CORE DUTIES & RESPONSIBILITIES LEADERSHIP & ACCOUNTABILITY ● Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. ● Hold the kitchen team accountable to standards of excellence in execution, prep, cleanliness, and communication. ● Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice. ● Implement systems that build discipline, consistency, and excellence across all kitchen operations. ● Foster a culture of high performance, respect, and continuous improvement. CULINARY EXECUTION & VISION ● Possess a refined palate and clear understanding of the brand's elevated cuisine and creative vision. ● Contribute and collaborate thoughtfully to menu development, tastings, and seasonal innovation. ● Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass. ● Oversee recipe adherence, plating precision, and proper technique during every service. ● Lead final tasting and quality control during service - you own the details that make the difference. SYSTEM IMPLEMENTATIONS & CONSISTENCY ● Implement and refine kitchen systems that drive consistency, efficiency, and excellence. ● Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability. ● Maintain accurate prep lists, production sheets, and station organization for seamless execution. ● Partner with leadership to continuously evaluate what's working and what needs refinement. TALENT DEVELOPMENT ● Identify, coach, and develop culinary talent at all levels - from prep to sous chefs. ● Elevate team technique and skill level through daily feedback, mentorship, and teaching. ● Lead by example: demonstrate precision, discipline, and hospitality in every task. ● Support the growth of future leaders by delegating responsibility and fostering ownership. SERVICE LEADERSHIP ● Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards. ● Ensure the team is prepped, organized, and confident going into each service. ● Maintain composure, urgency, and clear communication between kitchen and FOH during service. ● Hold post-service breakdowns and debriefs to reinforce accountability and celebrate wins. SAFETY, CLEANLINESS & COMPLIANCE ● Maintain the highest standards of cleanliness, organization, and food safety. ● Ensure compliance with all health and sanitation regulations. ● Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment. ● Model pride in physical upkeep and organization of the space. PROFESSIONAL EXPECTATIONS ● Must have at least 3-5 years of culinary leadership experience as a CDC or Executive Sous Chef in a high volume, fine dining restaurant. ● Leads with clarity, confidence, and consistency. ● Acts with urgency, discipline, and strong follow-through. ● Demonstrates an exceptional palate and deep understanding of the brand's culinary identity. ● Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions. ● Builds systems, trains teams, and holds others accountable to them. ● Invests in developing people and honing skills across the kitchen. ● Communicates clearly and directly with peers, leadership, and FoH partners. ● Balances creativity with operational precision and business awareness. PHYSICAL REQUIREMENTS ● Must be able to stand and walk for long periods of time during service. ● Must be able to lift up to 50 pounds at times. ● Must be able to work a variety of hours. BENEFITS Competitive salary ($85-90K) Comprehensive Health Benefits Company Sponsored Short Term Disability to take care of yourself if needed 401k with Employer Match to plan for your future Life Insurance for peace of mind. Employee Discounts at sister restaurants Relocation for out of state candidates EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations - 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands : Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification : Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities : Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

Position Summary: The BASC Dining Services Executive Chef is a Dining leadership role responsible for overseeing all culinary operations within the university dining services. Reporting directly to the Dining Services Director, this position works collaboratively with operations and chef managers and the production team to foster strong inter-departmental relations, create innovative and diverse menus, maintain culinary excellence, provide options that meet the needs of the campus community and uphold food safety and sustainability standards. The Executive Chef serves as both a leader and hands-on practitioner, providing culinary training, supporting catering operations, and fostering strong relationships with vendors and partners. Essential Functions: Dining Culinary Operations- 35% Quality Assurance & Food Procurement: Establish and maintain best practices for quality control and food safety. Develop and standardize recipes and quality standards to ensure consistent food quality. Oversee food procurement processes to maintain inventory levels and control food costs. Review and approve recipes for accuracy, quality, consistency, and nutritional standards. Research and recommend purchasing specifications for all food products, identify the specifications, propose pricing structure, and ensure compliance. Participate in responses to allegations of food-borne illness. Operational Oversight: Oversee all recipe development and approve all new or modified recipes. Responsible for final approval of all culinary based decisions made by chef managers and/or unit managers. Determine organizational culinary initiatives and instruct chef managers/unit managers regarding incorporating required items into dining service operations. Review any requests for changes in culinary initiatives and grants exceptions for changes when warranted. Maximize Efficient Use of Food Management Software: Oversee menu management systems and operations staff to ensure efficient and effective dining services. Promote departmental standards for service excellence and student/customer satisfaction. Compliance & Sustainability: Enforce and maintain food safety and sanitation standards in compliance with local and state regulations. Lead sustainability initiatives within the dining program. Participate in the planning and execution of New York State executive orders related to campus dining, ensuring compliance and timely implementation. Equipment & Facility Design: Provide oversight of food service equipment and employee safety. Make recommendations for kitchen design/layout improvements. Student & Family Engagement: Meet with students and their families as needed to address dietary concerns, gather feedback, provide dietary counseling and individual menu plans for students with special dietary needs and foster a positive dining experience. Menu Planning and Development - 35% Menu Planning & Development: Review and assess menus, provide necessary reports, incorporate customer feedback into menu design, and set pricing. Collaborate with unit managers and production teams to lead the design of balanced menus that include healthy, diverse, and authentic options. Ensure menus reflect seasonal ingredients and dietary inclusivity. Assist in the development of catering menus and execute high-profile university events with professionalism and creativity. Lead the development and implementation of new concepts and products. Facilitate the development of new menus and standardized recipes and establish portion controls and food preparation standards for all food service areas. Conduct research and develop new products in accordance with business plans. Industry Involvement: Maintain active involvement in food service industry associations and activities. Keep abreast of current higher education and food service trends and communicate them to the team. Leadership, Training and Communication - 15% Leadership: Establish and communicate vision for areas of responsibility and lead management team in the development and implementation of operating plans to achieve that vision. Fosters creativity and productivity in employees through positive daily interactions and on-going coaching. Hold regular meetings with staff to communicate goals, objectives, and performance expectations. Culinary Training & Development: Create and implement formal and informal culinary training programs, including cross-training opportunities, to enhance staff skills, provide culinary mentorship and promote professional growth. Serve as a visible leader and hands-on presence in the kitchens, assisting as needed during peak times. Recommends short- and long-term goals for culinary staff and programs. Communication: Communicates and collaborates verbally and in writing with BASC leadership and campus community regarding meal plan design, pricing, services, menus, and hours and locations of services. Participates on various relevant committees and meets with students as needed. Financial Oversight - 10% Budget Management: Work closely with the Dining Service Director to prepare and monitor budgets, ensuring financial targets are met. Implement cost-control measures to optimize food and labor expenses. Vendor Relations & Negotiations: Manage relationships with food vendors, negotiate contracts, and ensure the timely delivery of quality products. Capital Planning: Participates in planning and implementing capital projects. Participates in feasibility studies and makes recommendations on design, startup, renovation and discontinuation of operations. Assists in the development of capital budgets and funding plans. Other - 5% Works to support overall corporate culture of team, organizational integrity, passion for excellence, and stewardship (including employee safety). As a member of the BASC Dining leadership team, attends meetings, writes reports, assists with other departments, events and initiatives within the college, and supports student success. Works a flexible work schedule to meet operational, event and training needs, keeping in mind that operations are open 7-days a week from early morning through the evening. Performs other duties as assigned. Education and Training Associate or bachelor's degree in culinary arts, hospitality management, hotel and restaurant management or related field required or an equivalent certification by a recognized culinary institution; Bachelor's Degree preferred. Any combination of education and experience that demonstrates an ability to do the job will be considered. Work Experience: Minimum 7 years of progressively responsible experience in culinary leadership role, preferable within a campus dining or high-volume food service environment. Minimum five years executive level management experience in culinary operations. Experience with development of culinary programs for multi-unit operations that reflect: culinary depth and breadth in concept, recipe and facility development menu management, equipment specification food and labor cost controls plating and presentation Strong administrative and service management skills required. Extensive experience in high volume and superior quality operations required. Physical Demands: Ability to lift/move 30 lbs. Good visual acuity for reading reports, computer work, etc. Capable of standing for extended periods. Comfortable working in a fast-paced, high-volume kitchen environment. Ability to move around the campus in order to evaluate service, employees and meet with customers. Licensure/Certification: Executive Chef Certification from an accredited organization, preferred ServSafe Certification Certificate of Allergen Awareness, preferred Valid driver's license in good standing Skills/Abilities: Demonstrated understanding of accounting and financial reporting Demonstrated ability to lead and direct others Adept in the use of Microsoft Office Suite applications Demonstrated ability to effectively utilize food management software Demonstrated ability to communicate effectively with others in English, both orally and in writing. Work Environment: Typical Office: temperature changes by season, office equipment hazards, noise. Typical Kitchen: exposure to heat, flame, chemicals, knives Fully on-site with some occasional travel for training/professional development.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Time as Reported / Per Diem Scheduled Weekly Hours: As Scheduled Department: 100105 Auxiliary Operations Work Shift: UR - Day (United States of America) Range: UR URG 111 H Compensation Range: $30.68 - $46.02 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** General Purpose Oversees the day-to-day operations of the kitchen within the University's dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff. **ESSENTIAL FUNCTIONS** + Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently. + Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed. + Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen. + Assists with staff scheduling to ensure adequate coverage, and manages labor costs effectively. Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed. + Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly. + Supports planning and executing special events, catering services, and dining program promotions. + Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. + Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences. + Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach. + Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen. + Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus. + Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university's dining policies. + Assists with the development of new recipes, menu items, and special events as directed by culinary leadership. + Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens. + Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards. + Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly. + Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value. + Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. + Tracks inventory levels and assists in ordering ingredients while maintaining cost-effective purchasing practices. + Assists with procurement and production planning activities. + Works closely with other departments within the dining program to ensure seamless meal service. + Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. + Fosters a positive work environment and promotes teamwork within the kitchen staff. + Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. + Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations. Other duties as assigned **EDUCATION & EXPERIENCE** + Culinary Arts degree or equivalent professional culinary training and + 5 years of professional kitchen experience, 2 years of which in a leadership role required. + Or equivalent combination of education and experience required. + Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required. **KNOWLEDGE, SKILLS & ABILITIES** + Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required. + Ability to work well under pressure, manage multiple tasks, and meet deadlines required. + Strong leadership skills with the ability to motivate, train, and mentor team members required. + Excellent communication and organizational skills required. + Understanding of budget management, food costs, and inventory control required. + Ability to work nights, weekends, or holidays as needed required. + Passion for creating innovative and high-quality meals for a diverse population required. + Ability to lead and motivate a diverse team of staff members preferred. **CERTIFICATIONS** + ServSafe Certification within 12 months of hire required. + AllerTrain Certification within 12 months of hire required. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Time as Reported / Per Diem Scheduled Weekly Hours: As Scheduled Department: 100105 Auxiliary Operations Work Shift: UR - Day (United States of America) Range: UR URG 111 H Compensation Range: $30.68 - $46.02 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** General Purpose Oversees the day-to-day operations of the kitchen within the University's dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff. Job Description **ESSENTIAL FUNCTIONS** + Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently. + Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed. + Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen. + Assists with staff scheduling to ensure adequate coverage, and manages labor costs effectively. Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed. + Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly. + Supports planning and executing special events, catering services, and dining program promotions. + Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. + Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences. + Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach. + Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen. + Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus. + Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university's dining policies. + Assists with the development of new recipes, menu items, and special events as directed by culinary leadership. + Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens. + Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards. + Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly. + Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value. + Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. + Tracks inventory levels and assists in ordering ingredients while maintaining cost-effective purchasing practices. + Assists with procurement and production planning activities. + Works closely with other departments within the dining program to ensure seamless meal service. + Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. + Fosters a positive work environment and promotes teamwork within the kitchen staff. + Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. + Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations. Other duties as assigned **EDUCATION & EXPERIENCE** + Culinary Arts degree or equivalent professional culinary training and + 5 years of professional kitchen experience, 2 years of which in a leadership role required. + Or equivalent combination of education and experience required. + Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required. **KNOWLEDGE, SKILLS & ABILITIES** + Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required. + Ability to work well under pressure, manage multiple tasks, and meet deadlines required. + Strong leadership skills with the ability to motivate, train, and mentor team members required. + Excellent communication and organizational skills required. + Understanding of budget management, food costs, and inventory control required. + Ability to work nights, weekends, or holidays as needed required. + Passion for creating innovative and high-quality meals for a diverse population required. + Ability to lead and motivate a diverse team of staff members preferred. **CERTIFICATIONS** + ServSafe Certification within 12 months of hire required. + AllerTrain Certification within 12 months of hire required. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Rotating (United States of America) Range: UR URG 111 Compensation Range: $63,815.00 - $95,723.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** GENERAL PURPOSE Oversees the day-to-day operations of the kitchen within the University's dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff. **ESSENTIAL FUNCTIONS** + Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently. + Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed. + Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen. + Assists with staff scheduling to ensure adequate coverage and manages labor costs effectively. + Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed. + Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly. + Supports planning and executing special events, catering services, and dining program promotions. + Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. + Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences. + Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach. + Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen. + Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus. + Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university's dining policies. + Assists with the development of new recipes, menu items, and special events as directed by culinary leadership. + Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens. + Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards. + Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly. + Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value. + Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. + Tracks inventory levels and assist in ordering ingredients while maintaining cost-effective purchasing practices. + Assists with procurement and production planning activities. + Works closely with other departments within the dining program to ensure seamless meal service. + Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. + Fosters a positive work environment and promotes teamwork within the kitchen staff. + Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. + Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations. Other duties as assigned **EDUCATION & EXPERIENCE** + Culinary Arts degree or equivalent professional culinary training and + 5 years of professional kitchen experience, 2 years of which in a leadership role required. + Or equivalent combination of education and experience required. + Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required. **KNOWLEDGE, SKILLS & ABILITIES** + Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required. + Ability to work well under pressure, manage multiple tasks, and meet deadlines required. + Strong leadership skills with the ability to motivate, train, and mentor team members required. + Excellent communication and organizational skills required. + Understanding of budget management, food costs, and inventory control required. + Ability to work nights, weekends, or holidays as needed required. + Passion for creating innovative and high-quality meals for a diverse population required. + Ability to lead and motivate a diverse team of staff members preferred. **CERTIFICATIONS** + ServSafe Certification within 12 months of hire required. + AllerTrain Certification within 12 months of hire required. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

As a community, the University of Rochester is defined by a deep commitment to Meliora - Ever Better. Embedded in that ideal are the values we share: equity, leadership, integrity, openness, respect, and accountability. Together, we will set the highest standards for how we treat each other to ensure our community is welcoming to all and is a place where all can thrive. **Job Location (Full Address):** 735 Library Rd, Rochester, New York, United States of America, 14627 **Opening:** Worker Subtype: Regular Time Type: Full time Scheduled Weekly Hours: 40 Department: 200811 Douglass Dining/Aux Ops Work Shift: UR - Rotating (United States of America) Range: UR URG 111 Compensation Range: $63,815.00 - $95,723.00 _The referenced pay range represents the minimum and maximum compensation for this job. Individual annual salaries/hourly rates will be set within the job's compensation range, and will be determined by considering factors including, but not limited to, market data, education, experience, qualifications, expertise of the individual, and internal equity considerations._ **Responsibilities:** GENERAL PURPOSE Oversees the day-to-day operations of the kitchen within the University's dining program. Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service. Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment. Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff. **ESSENTIAL FUNCTIONS** + Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently. + Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed. + Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen. + Assists with staff scheduling to ensure adequate coverage and manages labor costs effectively. + Acts as a resource to the primary performance manager and other leaders in evaluating employee performance and disciplinary actions as needed. + Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly. + Supports planning and executing special events, catering services, and dining program promotions. + Collaborates with culinary leadership and staff in menu planning, ensuring that meals are nutritious, balanced, and appealing to the University's diverse student population. + Assists in adapting the menu based on seasonal availability, dietary restrictions, and student preferences. + Provides input into the creation of special event menus, catering, and themed meals for university functions or community outreach. + Oversees the preparation, cooking, and presentation of meals, ensuring consistency, quality, and efficiency in all aspects of the kitchen. + Works closely with leadership to ensure menu items are executed to the highest standards, including meal prep, special diets (e.g., vegetarian, gluten-free), and seasonal menus. + Coordinates and oversees the smooth operation of multiple kitchen sections, ensuring all items are produced on time and in accordance with the university's dining policies. + Assists with the development of new recipes, menu items, and special events as directed by culinary leadership. + Ensures that all food preparation and storage practices adhere to food safety and sanitation guidelines, including the correct handling of allergens. + Monitors kitchen cleanliness and organization, ensuring that all areas meet health department and university standards. + Conducts regular checks of kitchen equipment to ensure that it is functioning properly and that maintenance issues are reported promptly. + Performs quality control checks on prepared dishes to ensure they meet the University's standards for taste, presentation, and nutritional value. + Assists in managing kitchen budgets, including food and labor costs, to ensure efficient operation and reduce waste. + Tracks inventory levels and assist in ordering ingredients while maintaining cost-effective purchasing practices. + Assists with procurement and production planning activities. + Works closely with other departments within the dining program to ensure seamless meal service. + Communicates effectively with dining services leadership, students, faculty, and staff to maintain high satisfaction levels. + Fosters a positive work environment and promotes teamwork within the kitchen staff. + Stays updated with industry trends, new cooking techniques, and emerging food-related trends to bring fresh ideas to the university dining program. + Participates in continuing education, workshops, or culinary training opportunities to refine skills and enhance the quality of kitchen operations. Other duties as assigned **EDUCATION & EXPERIENCE** + Culinary Arts degree or equivalent professional culinary training and + 5 years of professional kitchen experience, 2 years of which in a leadership role required. + Or equivalent combination of education and experience required. + Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required. **KNOWLEDGE, SKILLS & ABILITIES** + Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required. + Ability to work well under pressure, manage multiple tasks, and meet deadlines required. + Strong leadership skills with the ability to motivate, train, and mentor team members required. + Excellent communication and organizational skills required. + Understanding of budget management, food costs, and inventory control required. + Ability to work nights, weekends, or holidays as needed required. + Passion for creating innovative and high-quality meals for a diverse population required. + Ability to lead and motivate a diverse team of staff members preferred. **LICENSES & CERTIFICATIONS** + ServSafe Certification within 12 months of hire required. + AllerTrain Certification within 12 months of hire required. The University of Rochester is committed to fostering, cultivating, and preserving an inclusive and welcoming culture to advance the University's Mission to Learn, Discover, Heal, Create - and Make the World Ever Better. In support of our values and those of our society, the University is committed to not discriminating on the basis of age, color, disability, ethnicity, gender identity or expression, genetic information, marital status, military/veteran status, national origin, race, religion, creed, sex, sexual orientation, citizenship status, or any other characteristic protected by federal, state, or local law (Protected Characteristics). This commitment extends to non-discrimination in the administration of our policies, admissions, employment, access, and recruitment of candidates, for all persons consistent with our values and based on applicable law. Notice: If you are a **Current Employee,** please **log into my URHR** to search for and apply to jobs using the Jobs Hub. Your application, if submitted using this portal, cannot be moved forward. **Learn. Discover. Heal. Create.** Located in western New York, Rochester is our namesake and our home. One of the world's leading research universities, Rochester has a long tradition of breaking boundaries-always pushing and questioning, learning and unlearning. We transform ideas into enterprises that create value and make the world ever better. If you're looking for a career in higher education or health care, the University of Rochester may offer the perfect opportunity for your background and goals. At the University of Rochester, we are committed to fostering, cultivating, and preserving an inclusive and welcoming culture and are united by a strong commitment to be ever better-Meliora. It is an ideal that informs our shared mission to ensure all members of our community feel safe, respected, included, and valued.

Information Classification Title Service/Maintenance Manager FLSA Exempt FTE 1.0 Minimum Qualifications Requires at least a baccalaureate degree in the field. Please contact your Human Resources office for an evaluation of education/experience in lieu of the required minimum qualifications. Preferred Qualifications Position Summary The Chef de Cuisine will assist in the management and supervision of all culinary operations for the Residential Dining Operation. The Chef de Cuisine reports to the Executive Chef and assists in the maintenance of the department's culinary quality and safety standards. The Chef de Cuisine is responsible for training, coordinating and evaluating the work of the production staff. This position is responsible for assisting in purchasing, recipe and product development. They will assist in the development of departmental goals. The Chef de Cuisine will provide support for one or more of the following areas: Plan, develop and supervise a production/culinary team using a comprehensive menu software management program. Ensure overall consistency and high quality across the various operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Knowledge, Skills, Abilities and/or Competencies * Minimum of 7-10 years of progressive experience in food services management, including leadership roles in large-scale dining operations. * Expertise in food production, menu development, and culinary innovation with an emphasis on nutrition and health-conscious dining. * Strong financial acumen with experience managing budgets, financial forecasting, and cost control strategies. * Proven ability to lead and develop teams, including chefs, managers, and operational staff, in a high-volume food service environment. * Experience implementing training programs for culinary teams, focusing on skill development, compliance, and service excellence. * Knowledge of procurement processes, vendor management, and supply chain logistics in food services. * Familiarity with regulatory compliance related to health codes, food safety standards, and workplace safety protocols. Physical Demands May include light to heavy lifting and may also include long periods of time standing. Is driving a responsibility of this position? No Is this a Position of Trust? Yes Does this position have operation, access, or control of financial resources? Yes Does this position require a P-Card? No Is having a P-Card an essential function of this position? No Does this position have direct interaction or care of children under the age of 18 or direct patient care? No Does this position have Security Access (e.g., public safety, IT security, personnel records, patient records, or access to chemicals and medications) Yes Credit and P-Card policy Be advised a credit check will be required for all positions with financial responsibilities. For additional information about the credit check criteria, visit the UGA Credit Background Check website. Background Investigation Policy Offers of employment are contingent upon completion of a background investigation including, a criminal background check demonstrating your eligibility for employment with the University of Georgia; confirmation of the credentials and employment history reflected in your application materials (including reference checks) as they relate to the job-based requirements of the position applied for; and, if applicable, a satisfactory credit check. You may also be subject to a pre-employment drug test for positions with high-risk responsibilities, if applicable. Please visit the UGA Background Check website. Duties/Responsibilities Duties/Responsibilities Training, Development & Operational Excellence * Facilitate and implement education and professional development programs for culinary staff, including mentoring and coaching Production Chefs in culinary techniques and service delivery. * Work closely with culinary team in analyzing monthly financial statements and operational metrics to optimize food, labor, purchasing, and inventory controls. * Oversee workflow efficiency in production areas, ensuring compliance with health codes, safety regulations, and university policies. Assist with procurement by supporting research, testing, and acquisition of new foods, tools, and equipment to enhance production quality and efficiency. * Collaborate with leadership to establish key performance indicators (KPIs) for continuous improvement in production efficiency and service quality. * Conduct regular evaluations of training programs, collecting feedback and refining content to align with evolving industry standards and operational goals. Percentage of time 40 Duties/Responsibilities Food Quality and Guests Experience * Supervises and ensures the quality and quantity preparation of all menus and specialty items. Acts as working supervisors for all items. * Responsible for the development, planning and facilitation of menus as well as specialty meals. * Assist in the ongoing review and upgrading of service, product and menus. * Assure that all foods are attractively garnished and appropriately displayed. * Assess and analyze all culinary feedback received from guests and reports to drive continuous improvement. * Reviewing production sheets against inventory to assure necessary items on hand; plans for back up items as needed. * Coordinate and instruct staff in appropriate sequential production time frames for maximum quality control. Percentage of time 30 Duties/Responsibilities Strategic Leadership & Program Implementation * Assist in defining and executing the mission and vision of Food Services by actively contributing to strategic planning, performance measurement, and operational improvements. * Partner with the department's Dietetics team to develop menus and nutritional initiatives. * Lead the development, testing, and implementation of food themes, menus, and recipes, ensuring alignment with culinary best practices. * Work closely with the Culinary Team, Dietetics team and Purchasing Manager to maintain ingredient accuracy and recipe standardization across operations. * Support department leadership, including Assistant Directors, management teams, chefs, and culinary staff. * Develop fiscal benchmarks, refine service-delivery strategies, and introduce innovative dining concepts to elevate the university's food service program. * Ensure that culinary vision aligns with operational goals across residential and retail dining sectors. Percentage of time 20 Duties/Responsibilities Community Engagement & External Representation * Represent the department at internal committees, university events, and external industry functions. * Act as a resource between students, faculty, and community organizations, around all culinary inquiries * Support initiatives that integrate Food Services into the broader campus culture and local community. Percentage of time 10 Contact Information Recruitment Contact Contact Details For questions concerning this position or recruitment progression, please refer to the Recruitment Contact listed below. Recruitment Contact Name Jorge Noriega Recruitment Contact Email **************** Recruitment Contact Phone Posting Specific Questions Required fields are indicated with an asterisk (*). * * How many years of experience do you have in this type of position? * 0-1 * 1-3 * 3-5 * 5-7 * 7+ * * How did you hear about this job opportunity? * UGAjobsearch.com * InsideHigherEd.com * Indeed.com * hCareers.com * LinkedIn * Facebook * The Department of Labor * Goodwill * UGA Employee * Other Applicant Documents Required Documents * Resume/CV * Cover Letter * List of References with Contact Information Optional Documents * Other Documents #1 Persons needing accommodations or assistance with the accessibility of materials related to this search are encouraged to contact University HR (*************). The University of Georgia is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to age, color, disability, genetic information, national origin, race, religion, sex, or veteran status or other protected status.

Summary & Qualifications: Responsible for instructing and assisting in courses offered by the Great Lakes Culinary Institute; quality assurance for Great Lakes Culinary Institute labs, providing for the health, safety, and security of NMC students involved in the culinary program; maintaining the confidentiality of the student information as required by the Family Educational Rights and Privacy Act; serving as a public representative of both the College and the Great Lakes Culinary Institute. Evaluating students' performance in various Great Lakes Culinary Institute courses; quality assurance for food planned, prepared, and served by the Great Lakes Culinary Institute. Responsible for academic advising and for obtaining ongoing continuing education in both technical skills and educational methodology. Qualifications Required: * American Culinary Federation certification as CCC or higher, or certifiable with documented experience and education. * Associate's degree in Culinary Arts * Five years' experience as a working chef in a full-service restaurant * Supervisory Experience * Professional budgetary experience Preferred: * Teaching Experience * Bachelor's degree A candidate should show a minimum of five years as an entry level culinarian. Candidates with an Associate's degree in culinary arts should show a minimum of three years of experience as an entry level culinarian or has successful graduated from an ACFEF Apprenticeship program. A candidate's work history should be current and is limited to the past 10 years. Skill should be equivalent or better than those required for an American Culinary Federation (ACF) Certified Sous Chef (CSC) is a chef who supervises a shift or station(s) in a foodservice operation. Equivalent job titles are sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef. A CSC chef has working knowledge and skills to achieve revenue, profit and customer satisfaction goals by overseeing the preparation of the menu and managing a shift or station in a foodservice operation. Essential Responsibilities (Visit our website to see the NMC Adjunct Resource Guide for further details.) Specifically, adjunct faculty have these responsibilities; other duties may be assigned. Teaching Responsibilities When teaching any courses including but not limited to online, accelerated, livestream, hybrid and face-to-face formats, the adjunct instructor will meet the responsibilities of adjunct faculty in the areas of Curriculum, Teaching Effectiveness, and Professional Qualities and Abilities. Adjunct faculty are encouraged to participate in Professional Development and in areas that Support of College and Community Initiatives. Teaching Effectiveness * Compiles, administers, and grades examinations and other learning activities * Uses current and emerging technologies in distance learning and in the classroom; conducts classroom research with classroom assessment techniques * Listens to students and coaches them to actively participate in the learning process * Uses a variety of assessments to promotes student demonstration of learning through exams, discussions, debates, presentations, simulations, and/or debriefings * Provides a course syllabus to the students that includes the College Syllabus information outlined in Moodle * Maintains and regularly updates Moodle gradebook and/or other electronic grading systems Faculty Professional Development * Continually engages in learning and scholarship in the area of specialization as time allows Support of College, Community Initiatives * Meets requirements for the adjunct review process * Is fully committed to the mission and values of Northwestern Michigan College * Responsible for planning, preparing and presenting food in regular food labs. * Responsible for maintaining general Health Department requirements for the kitchen and all equipment. * Serve as a role model for students considering a career in some aspect of the culinary field. * Evaluate students' performance in various food labs. * Recommend to the Great Lakes Culinary Institute Director any changes or corrections in the program. Manage all Aspects of Food, Products and Equipment • Work with Executive Chef to develop menu. • Ensure adherence to company standards of food quality. • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Supervise the daily set-up for the menu; anticipate business volume and stock work • areas accordingly. • Recruit and select staff. • Participate in trainings to strengthen culinary skills, customer service skills and kitchen safety. • Assist with scheduling staff based upon forecasted volumes. Ensure Safety and Sanitation • Develop & communicate a safety plan encompassing facility, equipment, chemicals, disasters & emergencies, employee & customer safety and disposal of waste. • Ensure proper sanitation by preventing time/temperature violations and cross-contamination. • Demonstrate proven risk management practices. Cooking • Consistently demonstrate culinary techniques and knowledge while preparing safe, nutritious and appetizing food. Delegation • Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication. Organization • Demonstrate ability to proactively prioritize needs and effectively manage resources. Performance Management • Demonstrate ability to relate to, communicate with and motivate coworkers to sustain high performance and quality levels. Planning • Skillfully in determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties. SUPERVISORY RESPONSIBILITES None. Adjunct Faculty General Responsibilities * Attend and comply with all HR required Faculty member training * Report grades by college deadlines * Keep accurate student academic records * Meet classes during the time scheduled and for the appropriate length of time * Make reasonable accommodations as approved by Disability Support Services to meet students' needs in compliance with the Americans with Disabilities (ADA) * Follow College policy on the Family Educational Rights and Privacy Act (FERPA) * Respond to requests including, but not limited to Academic Chairs, Department Heads, committee chairs, and the Records Office in a timely and thorough manner * Meet requirements of the Adjunct Performance Review Processs in a timely manner and with the intention of maintaining teaching effectiveness, professional development, and support of College/ community initiatives * Assess student learning outcomes and make improvements based on the assessment results * Develop and distribute course syllabi for each course taught to each student that follows the approved course syllabus criteria template * Develop and maintain course outlines which are reviewed and approved annually by the faculty supervisor or her/his designee. * Timely completion of all Teaching Observations (see earlier explanations of requirements). A-1st year only) * Provide class time for the college's student feedback forms via Evaluation Kit or similar software forms if necessary to meet the colllege's student response rate standard Adjunct Faculty are encouraged to: * Attend Commencement * Attend Opening Conferences and other NMC employee meetings * Attend the three NMC Professional Development Days per academic year * Participate in activities designed to promote attainment of the College vision and its mission Non-Teaching Responsibilities * Complete college reporting requirements that are due after the conclusion of the instructional period * Develop curriculum for their courses in preparation for the coming academic year * Make a reasonable effort to participate in college and committee meetings * Monitor and respond to college communications in a timely manner Work Environment 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 enable individuals with disabilities to perform the essential functions. Language Skills ; Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Mathematical Skills Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Reasoning Ability Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. 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 use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste and/or smell. The employee is frequently required to stand and walk. The employee is occasionally required to sit and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. 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 frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions. The noise level in the work environment is usually moderate. Additional Information This position is hired through a third party staffing agency, EduStaff. if selected you will be required to complete the onboarding requirements of EduStaff as part of NMC's onboarding process.

Exp: 2yrs Education: ● High school diploma or GED. ● Serv Safe food handling certification is preferred. ● Sound knowledge of cooking methods and techniques. ● Proven experience working as a Cook Experience & Functional Knowledge Has a passion for Food & Beverage ● Enjoys being challenged ● The ability to follow recipes. ● The ability to work in a team. ● The ability to stand for extended periods of time. ● Effective communication skills. ● Flexible in scheduled shifts, including early morning start times, weekdays, weekends and or holidays

Department Gordon Commons Job Family Service - Union Vassar College is deeply committed to providing equal employment opportunities to all applicants and employees by promoting an environment of transparency and respect for differences. We welcome applications from individuals of all backgrounds who meet the qualifications of a posting. If you need to request an accommodation to fully participate in the search process, please contact ******************. Job Description Schedule: Wed-Sun 1pm-9:30pm Position Summary: The Assistant Chef is responsible for preparing food for a high-volume operation while ensuring proper sanitation, efficient food preparation, compliance with food handling and allergen standards. This position is part of the success of the food service program serving food through dining halls, cafes, catering, and a food truck. The Assistant Chef follows all Health Department regulations and expectations of Vassar College with regards to food quality, safety, preparation, presentation, and audit compliance. Position Responsibilities: As directed by the management team, complete tasks that contribute to the Dining Services culinary operation. Work with limited supervision preparing menu items from scratch cooking by using a recipe or, by general knowledge from one's own flair and creativity when no recipe is provided. Perform raw meat butchery including, but not limited to boning while preventing cross contamination as well as portioning cooked proteins using safe knife skills to create a superior end product. Recalculate recipe quantities and production sheets to help ensure menu items are sustained throughout service periods and/or do not result in excessive food waste. In conjunction with the Head Chef and management team, assign tasks to Chef Helpers and Kitchen Workers during meal production. Work to support the Bakers by coordinating equipment usage and/or providing coverage for overtime. Prepare menu items, perform quality work and meet deadlines for meals as assigned by the Head Chef and management team. Batch cook at least 3 times per meal period or as directed by the management team to help ensure maximum quality and freshness of food at all times. Properly and safely use various knives to cut and prepare food ingredients with precision and efficiency and understand the different cuts and their intended purpose. Operate all of the stations and platforms throughout the dining operation within classification, including Kosher cooking and Oasis cooking which is free of the 9 major allergens. Execute a wide range of cooking techniques such as, but not limited to roasting/baking, broiling, frying, sauteing, grilling, blanching, and preparing sauces, marinades, roux as well as scratch stocks and soups. Operate, safely use and clean kitchen equipment such as, but not limited to ovens, fryers, grills, broilers, steamers, steam kettles, tilt skillets, slicers, warming boxes, steam tables, blast chillers and elevators. Throughout the duration and at the conclusion of a shift, ensure all kitchen surfaces and equipment utilized at an assigned station including floors as well as equipment, pots, pans and utensils are maintained, cleaned, sanitized, and organized appropriately to expected standards. Maintain sustainability standards including, but not limited to practicing FIFO rotation, managing food waste, repurposing leftover product, and following batch cooking practices. Properly date/label all products stored in coolers, dry storage, or kitchen areas using appropriate storage containers. Required knowledge, skills and abilities: 2-4 years of professional cooking experience in a high volume kitchen. Ability to lift heavy objects up to 50 pounds and frequently lift and push, pull or carry up to 30 pounds. Team lift anything greater than 50 pounds. Ability to stand and walk for the duration of a shift using repetitive motion with your upper body to complete tasks. Communicate effectively in English including understanding speaking, reading and writing. Demonstrated ability to work collaboratively with staff, students/customers, and management. Serve customers in an efficient and friendly manner while resolving any potential issues, remaining flexible to last minute adjustments, and/or by promptly reporting issues to management. Must help ensure success of the dining program by following all Health Department regulations and food safety standards as laid out by Vassar and Vassar's food contract management company. Use all necessary protective equipment per guidelines from Vassar and Vassar's food contract management company. Advanced knowledge of all HACCP principles in the field of sanitation and cooking, and allergen and celiac disease. Preferred knowledge, skills and abilities: Culinary degree Certification in the National Restaurant Association's ServSafe course for food safety. Willingness to work overtime when available, as assigned according to seniority guidelines. Affirmation: Must pass written and practical tests as part of the application process. Pay Rate: $25.02

Cooks at The Learning Experience are ambassadors of happiness, creating opportunities every day that reflect our mission to make a difference in the lives of children, their families, and communities. Role Responsibilities: Plan and prepare nutritious meals for children that meet proper nutritional requirements Ensure the safety of all children by maintaining and tracking food allergies for each child in our center and communicates identified allergies to teachers daily with every food delivery. Adhere to proper food safety, food handling, and sanitation procedures ensuring that food is stored and handled properly Partner with the Center Leadership team to purchase all food/supplies necessary and keep inventory records as required by local and state agencies Provide excellent customer service and positive attitude towards parents and children, listens and communicates effectively Demonstrates flexibility to the daily business need of a childcare center Qualifications: High School Diploma or equivalent 1+ year of experience in food preparation and cooking Possesses a food handling certificate or ability to receive within 90 days of hire Must be able to lift a minimum of 25 lbs. The Learning Experience At The Learning Experience, we make early education joyful, engaging and fun so children are happy to learn, play and grow. Our curriculum focuses on the six ages and stages of early childhood development and engages children in hands-on learning activities that encourage them to explore and solve problems at their own rate of development. This forms a foundation for kids to Learn, Play and Grow under the care of our nurturing teachers and staff. At TLE , we've created a full cast of characters that become our little learners' educators, partners and friends through their preschool education journey. Each character has a unique personality and area of interest and brings learning to life by allowing children to explore the world through fun and imagination. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to The Learning Experience Corporate.

Calling ALL ROCK STARS!!! Chefs Wanted!! Come join the Gold Medal Winning RAM Restaurant and Brewery! If you think you have what it takes to join our fun, fast-paced and award-winning team we would like to hear from you! The RAM is happy to say we have won multiple medals at major beer competitions, but we are just as proud of our award-winning food and service. If you are passionate and proud of what you do, come join us! Come be part of something more than just WORK. Come join our RAMILY! Position Details: Chefs ensure that our guests receive the highest level of quality and consistency in all of our culinary offerings. You must be friendly, accurate, responsible, knowledgeable, honest and willing to provide your guests with a memorable experience that will set you and the RAM above all other restaurants and breweries. Chefs are responsible for every detail in our culinary operations from hiring, training, production, service and accounting. We need great candidates who live by these principles every day and will lead their team to success. What you'll do as a Leader in our company: Gain experience in high-volume restaurant management and service Demonstrate a working understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences for our guests Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Become proficient with POS systems Coach, lead and develop restaurant team We Offer: Competitive compensation - based off of experience Positive work/life balance to include flexible schedules Free meal each shift per RAM's shift meal program Discounts of food and beverages per RAM's Dining Discount Program Insurance (medical, dental & life) as well as HSA (eligible after 90 days) Paid sick leave - accrued at 1 hour per 40 hours worked (per state law) Paid vacation - 80 hours per year (accrued each paycheck - eligible for use after 90 days) Ongoing career development and support Comprehensive leadership training program Wage Range: $22.67 - $31.58 (with overtime) depending on experience [annual compensation equivalent $56,000 - $78,000 based on a 45-hour work week]** Requirements RAM Job Requirements: Formal culinary training and two years of chef experience or years worked in a kitchen equivalent One year leadership, managerial or related experience Basic math skills and ability to conduct accurate inventory counts Positive attitude Food and beer knowledge or the ability to become an expert Must be in possession of (or able to obtain) a food handlers permit for positions that require it Excellent verbal communication and personal skills Ability and stamina to spend an extended amount of time on your feet Experience in high-volume preferred You must be able to work weekends A passion to serve both guests and our team Salary Description $56,000 - $78,000*

The anticipated hiring range for this position is $75,000 to $80,000 per year. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process. The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more! As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA. POSITION SUMMARY The Culinary Institute of America (CIA) Chef Instructor is responsible for teaching students, in the classroom and kitchen lab environments, developing curriculum, conducting research, and contributing to the intellectual property of the college, all while maintaining a high standard of professionalism. The responsibilities of the position include, but are not limited to: preparing lesson plans, teaching, and evaluating students, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes. All faculty members are responsible to advise students on academics, to provide professional advice for students pursuing careers in the foodservice industry, maintain office hours (outside of class time), and to assist students who have difficulty with studies. Faculty are expected to contribute to the overall operation of the college, honor college policies and procedures, and to support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America. ESSENTIAL RESPONSIBILITIES * Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college. * Assess the learning outcomes listed in the course guide or syllabus of the class(es). * Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the Culinary Institute of America. * Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies. * Provide regular and constructive feedback to students in an objective, consistent, criteria, manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice. * Collaborate with colleagues, to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required. * Conduct travel and/or off-campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits. * Teach assigned courses following the schedule and curriculum provided for each course. * In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines. * Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies. * Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms. * Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan. * Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education. * Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality. * Develop menus, planning documents and organizational plans for conferences, retreats and any other event as required. * Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: * Associate's Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality, or a related field. Experience: * Minimum seven (7) years industry post-graduate recent experience. * At least three (3) years of supervisory experience with both management and line level employees. * Proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career oriented professional development chef and/or instructor in culinary education. PREFERRED QUALIFICATIONS * Relevant work experience in one or more of the following areas volume food service, fine dining, multi-unit restaurant operations, and menu research and development (R&D). * Bachelor's Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education, or a related field. REQUIRED SKILLS * High level of proficiency in hands-on culinary techniques. * Must have an excellent and welcoming presence in front of guests and employees. Moderate to strong presentation skills are required. * Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization to respond to business needs. * Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration. * Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion. * Excellent written, verbal communication, and presentation skills required. * Strong computer experience, which must include abilities to work effectively with Microsoft Office suite products, i.e., Word, Excel, PowerPoint. * Strong customer service skills. * Moderate to strong organizational skills, detail oriented and thorough. WORKING CONDITIONS * Must have the ability to lift fifty (50) pounds on a frequent basis. * Must be able to stand for extended periods of time in a typical kitchen environment. * Must be able to perform hands-on demonstrations of culinary techniques and correct use of equipment. * Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation. * Must have the ability to be exposed to lower-than-average temperatures of approximately 48-degrees Fahrenheit to 54-degrees Fahrenheit for extended periods of time. Application Materials Required: * Cover Letter * Resume Submissions without these documents will not be reviewed by the search committee.

We are seeking a Daycare Chef to plan and prepare well-balanced breakfasts, lunches, and snacks for our students at Little Sunshine's Playhouse and Preschool of Overland Park, Kansas. All applicants must: Have a positive and reliable work ethic Be able to work full-time and be flexible with scheduling - NO NIGHTS, NO WEEKENDS PLUS $250 SIGN ON BONUS! Have a passion for working with children! Possess a teamwork mindset, strong communication skills, organization skills and problem-solving ability Has the ability to build rapport with children, families, and peers We are looking for team members who are interested in… Joining a company that provides the very best educational experience to young learners Planning and preparing well-balanced, nutritious meals to growing children Growing their career within the industry Requirements Responsibilities: Prepare meals in our onsite warming kitchen Work with school leaders and classroom teachers to ensure daily mealtime schedules and routines are consistent Establish and maintain positive relationships with students and parents Communicate effectively with parents and teachers on any ongoing dietary needs of their children/students Regular attendance is an essential requirement of the position to offer children and parents consistency. Physical requirements: Must be able to lift up to 35 lbs. approximately 100 times per day/shift. Standing, walking, stooping, kneeling, crouching, reaching, pulling, pushing, grasping, hearing, talking, and repetitive motion are physical requirements of the position. This position description is not intended to be and should no be construed as an all-inclusive list of responsibilities, skills, or working conditions associated with this position. Salary Description $15 - $17 per hour