Sous Chef jobs at Lahey Hospital & Medical Center - 19 jobs

Note: The compensation range(s) in the table below represent the base salaries for all positions at a given grade across the health system. Typically, a new hire can expect a starting salary somewhere in the lower part of the range. Actual salaries may vary by position and will be determined based on the candidate's relevant experience. No employee will be paid below the minimum of the range. Pay ranges are listed as hourly for non-exempt employees and based on assumed full time commitment for exempt employees. Minimum - Midpoint - Maximum $18.91 - $22.58 - $27.53Baystate Health, a nationally recognized leader in healthcare quality and safety, and home to Baystate Wing Hospital is looking for a Per Diem Cook to join our team in Palmer, MA! Baystate Wing Hospital is an 46-bed community hospital in Palmer, MA. Rooted in a rich tradition of service and accountability to the people of Palmer, MA and surrounding communities. SCHEDULE: Per Diem, 1st and 2nd shift rotation Weekends and some holidays are required depending on business need Differential pay offered for certain shifts LOCATION: Baystate Wing Hospital Palmer, MA Onsite parking OUR COMPENSATION PHILOSOPHY: We offer competitive total compensation packages that include pay, benefits, and other recognition programs for our employees. Our compensation offers consider a wide range of factors including knowledge/skills; relevant experience and training; education/certifications/licensure; and other business and organizational factors. Compensation offers do not include our comprehensive benefits package or any incentive payments that may be applicable to this role. Summary: The applicant will have proven cooking experience in a healthcare, restaurant, or other hospitality setting. Performs short order, line, banquet style, and pod cooking functions (primarily) in accordance with HACCP, Joint Commission, and DPH regulations-hot and cold prep and execution of meals for room service and pod patient meal service. The incumbent will have proven short-order or line cooking skills in a high-volume food service setting. High volume demand requires applicants to make quick and accurate decisions in a rapidly changing environment. Requires a very flexible and fluid person. Must be able to multitask; assimilate many different demands at once. Incumbents must be quick, thorough, and efficient with time and resources. There is an expectation of strict recipe and safety adherence. Ensures appropriate supply levels to execute daily production needs. Ensures that processed food inventories are maintained appropriately and are commensurate with food usage levels. Responsible for daily food quantity and quality based on computer (CBORD) generated specifics. Maintains temperature and QA logs accordingly. Ensures the safe, smooth operation of the food production department and equipment. The incumbent is expected to perform safe food handling techniques and prepare hot and/or cold food products for assembly on the room service line following the direction of the Supervisor. Produce high-quality, made-to-order, healthy food products in accordance with diet specifications in a timely manner. Must have the ability to learn on-the job-skills and handle periodic stressful times. Line or short-order cooking skills are necessary. Job Responsibilities: 1) Proven skills in short order or line cooking, making quick and accurate decisions in a very rapid and changing environment 2) Safe, sanitary food handling techniques: gloves, hand washing, cross-contamination, hygiene, danger zone 3) Ensures appropriate supply levels to execute daily production needs. 4) Responsible for daily food quantity and quality based on CBORD-generated specifics or par levels 5) Performs either prep or line cooking functions in accordance with HACCP, JCAHO, and DPH regulations 6) Prepares hot and/or cold food items in an appropriate timeframe following strict recipe and safety adherence, under the direction of the Exec chef, Supervisor, or designee 7) Maintains temperature, QC, and QA logs as directed by Executive Chef or designee 8) Cleans all equipment he/she is in contact with mechanical devices, refrigerators, cutting boards, knives, food service equipment 9) Works well under pressure and maintains composure, quality, consistency, and safety. 10) Ensures safe and smooth operation of food production 11) Team Player in a fast-paced environment We strive to be the place where we can help you build the career you deserve - apply with your resume today - YOU belong at Baystate! Education: Non-Graduate (Required) Certifications: ServSave Food Handlers Certified - ServSafe National Restaurant AssociationServSafe National Restaurant Association Equal Employment Opportunity Employer Baystate Health is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, ancestry, age, genetic information, disability, or protected veteran status.

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Located in the heart of the Back Bay, Four Seasons Hotel One Dalton Street, Boston's glass skyscraper soars above the city as the third tallest building in Boston. The Hotel's 215 spacious guest rooms and suites feature floor-to-ceiling windows with views across the city. Other amenities include The Wellness Floor, a five-star urban spa destination; chic restaurants including brunch hotspot One+One; Trifecta, the stunning restaurant and cocktail lounge featuring Boston's best cocktails and delicious New England fare; and more than 10,000 square feet of dedicated meeting and event space. One Dalton is also home to 160 beautifully designed private residences that boasts unobstructed views of the city, Charles River, Boston Harbor and out to the Berkshire Mountains and shores of Cape Cod. Join our Forbes Five-Star team and take your career to the next level at Four Seasons Hotel One Dalton Street, Boston! The Opportunity: Looking for an exciting opportunity to join a world-class team and work in one of Boston's most luxurious hotels? Look no further than the Four Seasons Hotel One Dalton Street Boston! We are seeking individuals who are passionate about hospitality and possess a keen attention to detail to join our Pastry team as a Pastry Cook 2! Responsibilities Include (but are not limited to): Prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Ability to work, weekend, nights and holidays. Preferred Qualifications and Skills: Previous experience in a luxury, fast-paced, Pastry kitchen. Requires reading, writing and oral proficiency in the English language. Who We Look For: We look for employees who share the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who share a passion for excellence and who infuse that enthusiasm into everything they do. At the Four Seasons, we pride ourselves on offering a supportive and inclusive work environment, where our employees are valued and appreciated for their hard work and dedication. As a member of our team, you'll have the opportunity to work with some of the best and brightest in the hospitality industry, providing our guests with exceptional service and creating unforgettable experiences. If you're looking for a challenging and rewarding career in hospitality, and are passionate about delivering exceptional service to our guests, we'd love to hear from you. Visa Requirements: Visa sponsorship is not available. Must already be legally permitted to work in the United States. Applicants without valid work authorization for the United States will not be considered. Some Benefits Four Seasons Employees enjoy: Hourly Rate: $32.44 FREE Medical, Dental and Vision Insurance for you and your eligible dependents, after 30 days 401(k) Retirement Matching Plan Ability to experience our hotels as a guest through the Employee Travel program Highly competitive salaries and incentives Educational assistance programs, as well as in-house training workshop for all employees Complimentary Life insurance Vacation & Paid Sick Time Off Complimentary Employee Meals And much more! We look forward to receiving your application! ******Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. ****** Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - ************************************************************************************************ Under Massachusetts law, an employer may not require or demand, as a condition of employment, prospective employment or continued employment, that an individual submit to or take a lie detector or similar test. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description Salary: $80,000 - $85,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary We are seeking a growth-minded Chef Manager to join our dynamic and expanding team. This is a great opportunity to be part of a company that values excellence, collaboration, and innovation in food service. The Chef Manager will play a critical role in leading both the culinary and food service operations, ensuring high-quality standards, efficient performance, and exceptional guest satisfaction. Key Responsibilities: Oversee full culinary management of the food service operation, including inventory, ordering, and receiving. Demonstrate strong leadership, communication, and team-building skills to ensure accountability and collaboration across all departments. Maintain P&L accountability and support contract-managed service operations. Develop creative, cost-effective menus while ensuring consistency, quality, and presentation. Monitor and control food costs, purchasing, and inventory with a focus on sourcing and utilizing local and sustainable products. Uphold the highest standards of food safety, sanitation, and compliance (HACCP knowledge required). Lead by example with exceptional attention to detail, effective time management, and consistent follow-through on commitments and operational goals. Preferred Qualifications: Minimum three years of culinary management experience in contract foodservice, fine dining, or a restaurant environment with purchasing and inventory control. Extensive knowledge of food and catering trends, with emphasis on quality, production, sanitation, cost control, and presentation. Experience with exposition cooking is highly desirable. Working knowledge of HACCP and related food safety practices. ServSafe certification preferred. Strong financial acumen, including familiarity with P&L management and contract-managed services. Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1480022 Compass Corporate Katie Zingsheim [[req_classification]]

Find your joy here, at The Wellington at Springfield, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! The Wellington at Springfield, a premier retirement community in Springfield, MA, provides quality care to residents in an independent living, assisted living and memory care community. What we offer you: Flexible scheduling** Cutting edge technology to enhance the lives of our residents and make your job easier and more effective. SafelyYou - AI video technology that detects and prevent falls Advanced EHR Technologies - automated care assessments eliminating busy work, helping you deliver better care Sage - Improve call light response time and improvement to service and care Microsoft Power BI - one stop for all data needs Company support for educational and learning opportunities Paid referral programs for Team Member and Resident referrals Medical, dental, vision, and life/disability insurances* 401k retirement savings offering a discretionary match determined each year based on company performance Employee Assistance Program Dependent Care and FSA saving accounts PTO available day one Paid Training *Benefit eligibility dependent on employment status **Eligibility based on location Dining Services Chef Responsibilities include: Responsible for providing healthy food for residents. Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. Reports problems, concerns and issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: One to two years' experience in a similar position preferred. Enjoy providing exceptional customer service and care to our senior residents.

Site: The Brigham and Women's Hospital, Inc. Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham. Job Summary Summary Responsible for preparing and cooking food items in specific sections or stations within the kitchen. Does this position require Patient Care? No Essential Functions * Prepare and cook food items according to standardized recipes, portion sizes, and quality standards. * Take ownership of a specific station or section within the kitchen, such as grill, sauté, pantry, or pastry. * Utilize a variety of cooking techniques, such as grilling, frying, baking, roasting, and sautéing, to prepare dishes. * Assist in the execution of menu items, ensuring that dishes are prepared accurately, consistently, and with attention to detail. * Follow proper food safety and sanitation practices to ensure a clean and hygienic working environment. * Monitor inventory levels of ingredients, notify supervisors of shortages, and assist in placing orders as needed. * Keep workstations, equipment, and utensils clean, organized, and sanitized. Qualifications Education High School Diploma or Equivalent required and Trade/Technical/Vocational Diploma Culinary Arts preferred Can this role accept experience in lieu of a degree? Yes Licenses and Credentials Experience Line Cook or Related Experience 1-2 years required Knowledge, Skills and Abilities - Knowledge of various cooking methods, knife skills, seasoning, and flavor profiles. - Comprehensive understanding of food safety principles, including proper food handling, storage, temperature control, and hygiene practices. - Ability to work efficiently and manage time effectively. - Strong communication skills for working in a team-oriented kitchen environment. - Ability to handle the physical demands of the job, including lifting heavy objects and working with kitchen equipment. - Ability to adapt to changing circumstances, handle high-pressure situations, and solve problems on the spot. Additional Job Details (if applicable) Physical RequirementsStanding Frequently (34-66%) Walking Frequently (34-66%) Sitting Occasionally (3-33%) Lifting Occasionally (3-33%) 35lbs+ (w/assisted device) Carrying Occasionally (3-33%) 35lbs+ (w/assisted device) Pushing Occasionally (3-33%) Pulling Occasionally (3-33%) Climbing Occasionally (3-33%) Balancing Frequently (34-66%) Stooping Occasionally (3-33%) Kneeling Occasionally (3-33%) Crouching Occasionally (3-33%) Crawling Occasionally (3-33%) Reaching Occasionally (3-33%) Gross Manipulation (Handling) Frequently (34-66%) Fine Manipulation (Fingering) Frequently (34-66%) Feeling Constantly (67-100%) Foot Use Rarely (Less than 2%) Vision - Far Constantly (67-100%) Vision - Near Constantly (67-100%) Talking Constantly (67-100%) Hearing Constantly (67-100%) Remote Type Onsite Work Location 75 Francis Street Scheduled Weekly Hours 40 Employee Type Regular Work Shift Rotating (United States of America) Pay Range $18.22 - $26.06/Hourly Grade 3 At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package. EEO Statement: The Brigham and Women's Hospital, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran's Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at **************. Mass General Brigham Competency Framework At Mass General Brigham, our competency framework defines what effective leadership "looks like" by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.

**When you join the growing BILH team, you're not just taking a job, you're making a difference in people's lives.** Beth Israel Deaconess Hospital−Needham (BID−Needham) is a licensed 58-bed acute care community hospital. BID−Needham has served residents in Needham, Newton, Dedham, Dover, Medfield, Sherborn, Wellesley, Westwood and other surrounding communities for more than 100 years. The hospital has been recognized by several organizations for quality and safety, including the Gold Seal of Approval from The Joint Commission and a first-place Accountable Care Compass Award from the Massachusetts Health & Hospital Association (MHA). BID−Needham is part of Beth Israel Lahey Health, a new health care system that brings together academic medical centers and teaching hospitals, community and specialty hospitals, more than 4,000 physicians and 35,000 employees in a shared mission to expand access to great care and advance the science and practice of medicine through groundbreaking research and education. BID Needham has had a direct affiliation with Beth Israel Deaconess Medical Center since 2000, facilitating the clinical integration of staff and resources in emergency medicine, hospital medicine (hospitalists), cardiology, radiology, orthopedics, pathology, as well as many surgical services and oncology housed in the Beth Israel Deaconess Cancer Center and Surgical Pavilion. **Job Description:** **Job Summary:** Under the supervision of the Production Manager/director prepares various food items needed to respond to the needs of the patients, cafeteria, traveling meals and special functions. Serves the patient tray line and follows established sanitation procedures. Direct and supervise the morning/week-end kitchen staff. Assumes the duties of the production manager when necessary. **Essential Responsibilities:** Prepares all breakfast and lunch entrees according to the tally for patients, traveling meals, and the cafe. Sets up food for tray line per standard. Test food by temperature before tray line. Follows standardized recipes Oversees work of the kitchen staff in the absence of the production manager. Assigns duties to cold food, functions, and dish room staff as needed. **Required Qualifications:** Some High School required. 1-3 years related work experience required. Ability to read and write English in order to understand recipes and instructions. One year of food preparation in institutional setting, preferably healthcare. Judgment and planning skills to make decisions for preparations and interpersonal communications skills for supervisory tasks. Basic familiarity with computers. Ability to navigate at a basic level within web-based applications. **Competencies:** Decision Making: Ability to make decisions that are based on specific instructions, standard practices and established procedures which generally require little or no supervision. Problem Solving: Ability to address problems that are routine, somewhat repetitive and generally solved by following clear directions and procedures and by identifying opportunities for process improvements. Independence of Action: Ability to follow general instructions and procedures as provided. Work is monitored by supervisor/manager. **Written Communications:** Ability to read, and write in English in order to understand basic safety instructions and take direction from supervisors; communicate effectively with patients, families and other medical center staff; and respond to basic questions. **Oral Communications:** Ability to understand spoken English in order to follow basic safety instructions and take direction from supervisors; communicate effectively in basic English with patients, families and medical center staff in response to routine questions. **Knowledge:** Ability to demonstrate basic knowledge of fundamental concepts, practices and procedures with the ability to use them in routine situations. Specialized knowledge not required. **Team Work:** Ability to interact respectfully with other employees, professional staff and/or external contacts to offer ideas, identify issues, obtain information or deliver services. **Customer Service:** Ability to provide a high level of customer service to patients, visitors, staff and external customers in a professional, service-oriented, respectful manner using skills in active listening and problem solving. Ability to remain calm in stressful situations. **Physical Nature of the Job:** Medium work: Exerting up to 50 pounds of force occasionally and or up to 20 pounds of force frequently. Job is physical in nature and employee needs to stand and/or move around through the majority of their shift. **Pay Range:** $19.68 - $26.49 The pay range listed for this position is the base hourly wage range the organization reasonably and in good faith expects to pay for this position at this time. Actual compensation is determined based on several factors, that may include seniority, education, training, relevant experience, relevant certifications, geography of work location, job responsibilities, or other applicable factors permissible by law. Compensation may exceed the base hourly rate depending on shift differentials, call pay, premium pay, overtime pay, and other additional pay practices, as applicable to the position and in accordance with the law. **As a health care organization, we have a responsibility to do everything in our power to care for and protect our patients, our colleagues and our communities. Beth Israel Lahey Health requires that all staff be vaccinated against influenza (flu) as a condition of employment.** **More than 35,000 people working together. Nurses, doctors, technicians, therapists, researchers, teachers and more, making a difference in patients' lives. Your skill and compassion can make us even stronger.** **Equal Opportunity Employer/Veterans/Disabled**

At Merrimack Health, we are committed to pay transparency and equity. The base salary range for this position is $17.25 - $25.88, excluding fringe benefits and potential bonuses. Your final base salary will be determined based on your education, experience, licensure, and internal equity considerations. Offers are typically made below the top of the range to support future salary growth. Eligible employees may also participate in comprehensive benefits, including health coverage, paid time off, and wage increase programs, depending on position type (full-time, part-time, or per diem) and applicable eligibility criteria. POSITION SUMMARY: Cook Full-time 40 Hours Per Week. Various Shifts. Lawrence campus As a Cook, you will assist in the production of patient, retail, and catering meal services in support of the overall function of the department. DUTIES AND RESPONSIBILITIES: * Assists in the production of patient, retail, and catering hot and cold meals as determined by management as necessary for the department's needs. * Prepares foods according to recipe specifications while preventing waste contributing to financial stewardship. * Reviews menus and plans production at least three days in advance for needs. * Adheres to daily, weekly, monthly schedule for cleaning food service equipment. * Demonstrates flexibility in accepting schedule and work assignments. * Accepts and understands verbal and written instructions * Safely operates all food service equipment as necessary for meal preparation. * Complies with all safety & sanitation standards outlined and determined by management as necessary for the department needs. * Properly follows all Board of Health, The Joint Commission, and HACCP standards for cooking, cooling, re-heating, holding, storing, labeling, and serving. EDUCATION AND RELATED EXPERIENCE: Required: * Ability to read and follow oral directions in English. * One Year Related Experience Preferred: * High School Diploma or Equivalent. * ServSafe Certification, Culinary Certification or Degree.

Prepares, cooks, and presents food in accordance with quality standards, productivity standards, cost controls, and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. I Core Competencies: * Possess and display all the hard skills that contribute to a successful cook * Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. * Able to engage and train colleagues. * Knowledge of knife skills and safety. * Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment. * Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food. * Ability to accurately measure. * Demonstrate good judgment and initiative in preparing food. * Motivated to learn. * Flexible to change. * Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. Position Responsibilities: Kitchen Production: * Responsible for the preparation, cooking, and overall production of the meals during their assigned shift * Responsible for minimal food waste * Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. * Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. * Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. * Assists in establishing cooking procedures and methods for the Culinary Staff, including the development of recipes. * Tastes and smells food to determine quality and palatability. * Responsible for meals going out promptly. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials. Sanitation: * cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable) * Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures * Follows and adheres to the sanitation action plan to address the company's EOC and Sanitation rounding, as well as local, state, and federal sanitation compliance surveys. * Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management. * Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services. Professionalism: * Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively. * Demonstrates a positive,e supportive attitude towards all. * Displays patience and tact when dealing with all customers and staff. * Positively presents the department to visitors, patients, and staff. * Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff. * Communicates effectively in both written and verbal form. * Follows safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations. * Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow-up. * Exercises initiative, seeking additional tasks and projects from the supervisor. * Accepts assignments readily. Recognizes problems independently and works toward improving systems and procedures. Qualifications: * High School diploma preferred. * 5 years of cooking experience required. * ServSafe Certification required or obtained within 6 months of being in the role. V Physical Requirements (ADA Requirements) * Must be able to lift 50 pounds. * Must be able to pull 50 pounds. * Must be able to push 50 pounds. * Must be able to stand for long periods of time. * Must be able to walk short distances. * Frequent bending is involved. * Must be able to withstand temperature changes when going in and out of the walk-in refrigerator. Schedule : Sunday 8 am-4:30 pm Monday 8 am -4:30 pm Tuesday OFF Wednesday OFF Thursday 8 am-4:30 pm Friday 8 am - 4:30 pm Saturday 9:30 am -6 PM _ Remote Type Salary Range: $40,104.00 - $56,145.00

Job Description Salary: $80,000 - $85,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *********************************************************************************************** Req ID: 1487388 Compass Corporate KRISTINA MCCARTHY [[req_classification]]

Find your joy here, at The Wellington at Springfield, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! The Wellington at Springfield, a premier retirement community in Springfield, MA, provides quality care to residents in an independent living, assisted living and memory care community. What we offer you: * Flexible scheduling * Cutting edge technology to enhance the lives of our residents and make your job easier and more effective. * SafelyYou - AI video technology that detects and prevent falls * Advanced EHR Technologies - automated care assessments eliminating busy work, helping you deliver better care * Sage - Improve call light response time and improvement to service and care * Microsoft Power BI - one stop for all data needs * Company support for educational and learning opportunities * Paid referral programs for Team Member and Resident referrals * Medical, dental, vision, and life/disability insurances* * 401k retirement savings offering a discretionary match determined each year based on company performance * Employee Assistance Program * Dependent Care and FSA saving accounts * PTO available day one * Paid Training * Benefit eligibility dependent on employment status Eligibility based on location Dining Services Chef Responsibilities include: * Responsible for providing healthy food for residents. * Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. * Reports problems, concerns and issues observed with food service and communicates them appropriately. * Observes changes in Resident status, needs or preferences and communicates them appropriately. * Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: * One to two years' experience in a similar position preferred. * Enjoy providing exceptional customer service and care to our senior residents.

Compensation: $22.25 - $25.57 per hour, depending on verification of experience and qualifications. Hours/Shift: 12 hours per week. 6:30am-6:30pm We are seeking a skilled and dedicated Lead Cook to join our team at the Beaven Kelly Home. As a Lead Cook, you will prepare, season, and cook food for residents, employees, and visitors, ensuring food quality and adherence to established recipes and menus. You will also oversee the work of other cooks and assist the Food Service Director in various administrative tasks. What You Will Do: * Oversee daily performance of cooks, promoting food quality, presentation, and sanitation. * Ensure compliance with local, state, and federal regulations. * Support daily operations of the dietary department in the absence of the Food Service Director. * Receive orders, obtain necessary food items, and measure and mix ingredients for soups, entrees, casseroles, and more. * Cook regular and diet menu items according to recipes. * Inspect and taste food for correct seasoning, quality, and temperature. * Ensure timely preparation of menu items and adjust food production levels as needed. * Operate kitchen equipment such as ovens, grills, toasters, fryers, mixers, and blenders. * Maintain records of food supplies and ingredients used. * Transport foodstuffs, ensure proper storage, and maintain cleanliness of work areas. Minimum Qualifications: * High school diploma or equivalent. * Up to one year of technical training in cooking techniques and one to two years of related work experience. * ServSafe Certification Position Highlights and Benefits: * Paid holidays and generous Paid Time Off (PTO) * Opportunity to get paid daily - through DailyPay * Referral Program * Up to $4,000 in tuition reimbursement annually! * Discounts with major vendors; AT&T, Verizon, Ford Motor Company, General Motors, Quicken Loans, AND MORE! * Day-1 low cost medical, dental and vision insurance plans. Enjoy lower cost medical services when you visit facilities within the Trinity Health Ministry/Facility Information: Beaven Kelly Home, a residential care facility, provides residents with the freedom to come and go as they please, along with the reassurance of around-the-clock assistance from professional nursing and support staff. We also offer respite care for elders, providing temporary relief for their regular caregivers. Our mission is to enhance the quality of life for our residents by promoting independence, autonomy, and individual choices in a compassionate and respectful community. Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.

The Sous Chef/Food Services Assistant is responsible for assisting the Chef and the Food and Nutritional Services Manager in the preparation and delivery of daily meals at the Boston Living Center. This position supports all kitchen operations, ensuring meal service runs smoothly, food safety standards are maintained, and volunteers are effectively engaged. The Sous Chef/Food Services Assistant reports to the Food and Nutritional Services Manager for supervision and assigned tasks. Location: The Boston Living Center is a non-residential community center/resource program in Boston's Back Bay for individuals living with chronic health conditions (e.g. HIV/AIDS), substance use disorder, those experiencing homelessness, food insecurity and/or those at risk of experiencing street-based trauma. Essential Functions: In collaboration with the Manager of Food and Nutritional Service and the Chef, is responsible for preparing and completing the daily meal service, ensuring appropriate items are prepped for the next meal. In absence of the Chef, independently manages the preparation and completion of the daily meal service and demonstrates the ability to complete all meal preparation independently. Assists the Food and Nutritional Services Manager in monitoring recipe items and ingredient needs for daily menus and weekly food ordering. Serves daily meals at the BLC with the assistance of volunteers and kitchen staff. Supports the Food and Nutritional Services Manager in coordinating and directing daily volunteers for meals services. In coordination with the Nutritionist, supports the operation of the Food and Nutritional Services program in the Manager's absence, including the preparation and delivery of the bimonthly BLC pantry. Receives and inspects daily food deliveries and ensures proper rotation and storage of product. Collaborates with the Nutritionist on cooking classes when requested. Ensures the kitchen and storage areas are clean, organized and compliant with health and safety regulations. Reports all facility, repair, or equipment replacement needs to the Food and Nutritional Services Manager in a timely manner. Understands and maintains compliance with all health department sanitary standards. Maintains accurate and up-to-date kitchen documentation, including the pot sink sanitation log and daily menu log, in compliance with food safety and program standards. In collaboration with the Chef, prepares daily prep sheets and completes preparation for upcoming meals Provides staffing coverage for evening dinners or special meal services as assigned. Attends weekly supervision with the Food and Nutritional Services Manager. Acts in accordance with Victory Programs' Standards of Excellence at all times, including maintaining professional ethics, boundaries and client confidentiality. Adheres to and ensures all policies and procedures of the programs and agency are followed. Non-Essential Functions: Assists with other projects, special events, and theme dinners as needed. Represents the program in the community as requested by your supervisor. Attends weekly staff and clinical team meetings, in-service trainings, and agency workshops. Participates and supports the agency in program events, State House rallies, fundraising and advocacy events, and any additional functions as needed. Performs any other duty or task that may be requested from time to time by your supervisor. Qualifications: HS Diploma or equivalent. 3+ years of Food service experience in a commercial kitchen required. Must be able to lift 35 pounds. Ability to handle many projects, tasks and activities at the same time in a fast paced environment. Strong organizational and communication skills. Demonstrated ability to work successfully in multi-cultural settings with a diverse client and volunteer population. Must be CPR certified (may be obtained upon hire) Completed TB screening (may be obtained upon hire) Three work related professional references; at least 2 from manager or supervisor. Must maintain valid ServSafe certification. Position Type: Monday-Friday, some evenings & weekend required (40 hours) non-exempt. On-site. Rate: $23.32/hr Victory Programs values a diverse workforce, as we collectively seek to create welcoming, inclusive and accessible environments for our employees and the people we serve. We strive to sustain healthy, functioning communities that respect and celebrate different experiences, identities, cultures and ideas. Victory Programs has helped individuals and families in crisis for over 45 years. Thousands turn to us yearly for shelter, sustenance, recovery, care, and professional, compassionate support. Most struggle with homelessness, substance use and mental health, and many live with HIV/AIDS. Our team of more than 300 staff across over 30+ programs works with people to develop and execute creative, safe solutions to the very real challenges our clients face. Our benefit program includes a 75% health and 25% dental employer premium contribution, 100% employer paid disability and life insurance. Victory Programs offers a generous paid time off package to all employees including vacation, sick, and personal time as well as holidays. Upon hire, all staff are entitled to up to: 4 personal days, 160 sick hours, 10 holidays and 3 1/2 weeks of vacation. These figures adjust based on full time or part time status and allocated vacation time increases with length of employment. Salary Description $23.32/hr

JobID: 20225670 JobSchedule: JobShift: Do you want to create meals that delight? Do you want to advance your career? Do you want to enjoy life, and most importantly make a difference? Then consider joining a CareOne Culinary Arts team! At CareOne, we believe in making the dining experience both healthy and enjoyable for our residents through our signature dining program, which includes personalized menu choices, tableside cooking and so much more…all that's missing is YOU! Join our team where the sky's the limit for culinary professionals! Balance Life & Work with a New Career Opportunity (ASSISTED LIVING) Now Hiring - Lead Cook - Sharon, MA CareOne at Sharon $ 20.00 - $ 21.60 Compensation will be based on, but not limited to, experience, qualifications, credentials, employment status, and work schedule The Cook is responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Head Cook and/or Director of Food Services, to assure that quality food service is provided at all times. Position Requirements: * High School Diploma or equivalent * 1 year of dietary experience in a hospital, skilled nursing facility or other related medical facility, preferred * Must be able to cook a variety of foods in large quantities. * Must be able to read, write, speak and understand the English language. * Strong customer service skills.

Under the direction of the Executive Chef or a manager, the Floating First Cook provides support to different schedules, campuses, and assignments to fill in open cook positions. This position is responsible to prepares and presenting food in accordance with quality standards, productivity standards, cost controls, and forecast needs. This position needs to demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognize patient dignity and choice in aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. II. Core Competencies: * Possess and display all hard skills that contribute to a successful cook * Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. * Able to engage and train colleagues. * Knowledge of knife skills and safety. * Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment. * Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food. * Ability to accurately measure. * Demonstrate good judgment and initiative in preparing food. * Motivated to learn. * Flexible to change. * Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. III. Position Responsibilities: A. Kitchen Production: * Responsible for the preparation, cooking, and overall production of the meals during their assigned shift * Responsible for minimal food waste * Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. * Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. * Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. * Assists in establishing cooking procedures and methods for the Culinary Staff, including the development of recipes. * Tastes and smells food to determine quality and palatability. * Responsible for meals going out in a timely manner. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials. B. Sanitation: * Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable) * Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures * Follows and adheres to the sanitation action plan to address the company's EOC and Sanitation rounding, local, state, and federal sanitation compliance survey. * Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management. * Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services. C. Professionalism: * Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively. * Demonstrates a positive, supportive attitude towards all. * Displays patience and tact when dealing with all customers and staff. * Presents the department in a positive manner to visitors, patients, and staff. * Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff. * Communicates effectively in both written and verbal form. * Follows safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations. * Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow-up. * Exercises initiative, seeking additional tasks and projects from the supervisor. * Accepts assignments readily. Recognizes problems independently and works toward improving systems and procedures. IV Qualifications: * High School diploma preferred. * 5 years of cooking experience required. * ServSafe Certification required or obtained within 6 months of being in the role. V Physical Requirements (ADA Requirements) * Must be able to lift 50 pounds. * Must be able to pull 50 pounds. * Must be able to push 50 pounds. * Must be able to stand for long periods of time. * Must be able to walk short distances. * Frequent bending is involved. Must be able to withstand temperature changes when going in and out of the walk-in refrigerator. Remote Type Salary Range: $40,104.00 - $56,145.00

Job Description Salary: $65,000 - $68,000 A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: A.O.S. Degree in Culinary Arts or culinary certificate and required experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Compass Group today! Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Compass Corporate maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Corporate are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1480918 Compass Corporate XUE BAI [[req_classification]]

**Compensation:** $22.25 - $25.57 per hour, depending on verification of experience and qualifications. **Hours/Shift: 12 hours per week. 6:30am-6:30pm** We are seeking a skilled and dedicated Lead Cook to join our team at the Beaven Kelly Home. As a Lead Cook, you will prepare, season, and cook food for residents, employees, and visitors, ensuring food quality and adherence to established recipes and menus. You will also oversee the work of other cooks and assist the Food Service Director in various administrative tasks. **What You Will Do:** + Oversee daily performance of cooks, promoting food quality, presentation, and sanitation. + Ensure compliance with local, state, and federal regulations. + Support daily operations of the dietary department in the absence of the Food Service Director. + Receive orders, obtain necessary food items, and measure and mix ingredients for soups, entrees, casseroles, and more. + Cook regular and diet menu items according to recipes. + Inspect and taste food for correct seasoning, quality, and temperature. + Ensure timely preparation of menu items and adjust food production levels as needed. + Operate kitchen equipment such as ovens, grills, toasters, fryers, mixers, and blenders. + Maintain records of food supplies and ingredients used. + Transport foodstuffs, ensure proper storage, and maintain cleanliness of work areas. **Minimum Qualifications:** + High school diploma or equivalent. + Up to one year of technical training in cooking techniques and one to two years of related work experience. + ServSafe Certification **Position Highlights and Benefits:** + Paid holidays and generous Paid Time Off (PTO) + Opportunity to get paid daily - through DailyPay + Referral Program + Up to $4,000 in tuition reimbursement annually! + Discounts with major vendors; AT&T, Verizon, Ford Motor Company, General Motors, Quicken Loans, AND MORE! + Day-1 low cost medical, dental and vision insurance plans. Enjoy lower cost medical services when you visit facilities within the Trinity Health **Ministry/Facility Information:** Beaven Kelly Home, a residential care facility, provides residents with the freedom to come and go as they please, along with the reassurance of around-the-clock assistance from professional nursing and support staff. We also offer respite care for elders, providing temporary relief for their regular caregivers. Our mission is to enhance the quality of life for our residents by promoting independence, autonomy, and individual choices in a compassionate and respectful community. **Our Commitment** Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law. Our Commitment to Diversity and Inclusion Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions. Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity. EOE including disability/veteran

Hebrew SeniorLife First Cook Prepares, cooks and presents food in accordance with quality standards, productivity standards, cost controls and forecast needs. Demonstrates a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognizes patient dignity and choice on aspects of daily life. Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Core Competencies: * Possess and display all hard skills contribute to a successful cook * Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. * Able to engage and train colleagues. * Knowledge of knife skills and safety. * Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment. * Knowledge of proper temperatures of beef, chicken, fish, and reheating of food. * Ability to accurately measure. * Demonstrate good judgment and initiative in preparing food. * Motivated to learn. * Flexible to change. * Exemplifies professionalism and exhibits values which contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center. Position Responsibilities: Kitchen Production: * Responsible for preparation, cooking, and overall production of the meals during their assigned shift * Responsible for minimal food waste * Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and manage daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. * Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. * Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. * Assists in establishing cooking procedures and methods for the Culinary Staff including the development of recipes. * Tastes and smells food to determine quality and palatability. * Responsible for meals going out at a timely manner. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials. Sanitation: * Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, Kosher (if applicable) * Oversees proper food handling, sanitation technique, food storage, and HACCP procedures * Follows and adheres to the sanitation action plan to address company's EOC and Sanitation rounding, local, state and federal sanitation compliance survey. * Logs temperatures of all food to be served and report any temperatures that exceed industry standards to management. * Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation and dietary as well as general in-services. Professionalism: * Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolve interpersonal conflicts constructively. Demonstrates a positive supportive attitude towards all. Displays patience and tact when dealing with all customers and staff. Presents department in a positive manner towards visitors, patients and staff. Consistently maintains a courteous and pleasant attitude toward visitors, patients and staff. Communicates effectively in both written and verbal form. * Follows safety rules, uniform code, jewelry policy, personal hygiene policy as well as state and federal regulations. * Contributes to the efficient and productive operation of the department. Completes assignments with minimal assistance and total follow up. Exercises initiative, seeking additional tasks and projects from supervisor. * Accepts assignments readily. Recognizes problems independently and work toward improving systems and procedures. Qualifications: * High School diploma preferred. * 5 years of cooking experience required. * ServSafe Certification required or obtained within 6 months of being in the role. Physical Requirements (ADA Requirements) * Must be able to lift 50 pounds. * Must be able to pull 50 pounds. * Must be able to push 50 pounds. * Must be able to stand for long periods of time. * Must be able to walk short distances. * Frequent bending is involved. * Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Title of Immediate Supervisor: Sous Chef/Executive Sous Chef Responsible for safely and sanitarily preparing palatable entrees, vegetables, salads and desserts for all customers ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures for all regular and special diets. Responsible for execution of all items to be cooked and prepped according to daily production sheets. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Work on all work stations in every kitchen. Provides orientation and training to new and developing staff members. Has direct contact with residents and responds to requests in a timely manner. Supervises and instructs all kitchen staff concerned with food preparation and service in the absence of the Sous Chef. . II. Position Responsibilities: * Responsible for production and presentation ensuring all food is being cooked and prepped according standards administered by Sous Chef and Executive Chef. * Pull and thaw frozen foods according to schedule in order to ensure their wholesomeness. * Ensure all foods are held and served at proper temperatures and are attractively presented. * Complete daily product inventory of all items that need to be prepped for the days' menus and specials. * Delegate daily production requirements as necessary. * Manage daily production goals. * Coach and train employees on equipment use, reading recipes, cooking techniques, time management, proper knife skills, labeling and storage. * Assist in the establishment of cooking procedures and methods including development of recipes. * Understand the detail of daily menus when serving. * Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and work production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs. * Responsible to ensure that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated. * Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist. * Ensure that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations [local, state, federal, Kosher (if applicable)]. * Responsible for compliance with industry food safety standards. * Responsible for controlling of inventory and supplies to minimize waste. * Log temperatures of all food to be served and report any temperatures that exceed industry standards to management. * Adhere to pertinent safety rules, uniform code, jewelry policy, personal hygiene policy and state and federal regulations. * Taste and smell food to determine quality and palatability. * Responsible for meals going out at a timely manner. Works directly with Sous and Exec Sous to ensure proper execution of specials. * Attend in-service education meetings and workshops at the request of administration. * Follow modified diets in accordance with diet spreads as approved by Sous Chef / First cook, or the consulting dietitian. * Read and execute Banquet Event Orders (BEO) to handle functions autonomously. * Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, making sure cold foods are served cold, hot foods are served hot. * Make Sous Chef aware of product needed by creating an order list of items that will be needed for later in the week to ensure smooth production * Attend daily production meetings for review of days' work and upcoming events. * Attend in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services. * Cooperate and coordinates work activities with co-workers to ensure a smoothly run department. * Perform assigned job related duties or special projects assigned by the Sous Chef. * Able to handle work in a fast paced environment * To be able to work the ticket line with speed and skill * To expo and direct team members through service, to keep the flow of the restaurant moving quickly and efficiently III. Core Competencies: * Understands cuts of meat and fish. * Able to streamline work volume and multi-task. * Able to engage and train colleagues. * Knowledge of knife skills and safety. * Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment. * Knowledge of proper temperatures of beef, chicken, fish, and reheating of food. * Ability to accurately measure. * Demonstrate good judgment and initiative in preparing food. * Motivated to learn. * Flexible to change. IV Qualifications: * High School diploma preferred. * 5 years of cooking experience required. * ServSafe Certification required or obtained within 6 months of being in the role. V Physical Requirements (ADA Requirements) * Must be able to lift 50 pounds. * Must be able to pull 50 pounds. * Must be able to push 50 pounds. * Must be able to stand for long periods of time. * Must be able to walk short distances. * Frequent bending is involved. * Must be able to withstand changes in temperature when going in and out of the walk-in refrigerator. Remote Type On-site Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.