Pastry chef jobs near me - 63 jobs

Job DescriptionThe Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. Tentative start date: early March 2026 This individual is passionate, positive, creative, and cares deeply about the team that they lead. Their keen eye will manage the BEO process, work closely with the Sales team, plan banquet menus to presenting the finished product to the patron. In addition, this role will work closely with the culinary leadership to facilitate a seamless production program for all property outlets. Requested Tasks: Review banquet orders and menus daily Create and modify menus to meet and exceed client's expectations Work closely with banquets culinary team to ensure effective efficiency and consistency Monitor food and labor costs Oversee inventory needs Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency Able to work in a fast-paced environment while maintain a high level of productivity and attention to detail As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

Job Description Salary: $70,000 - $80,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Eurest is seeking a passionate and skilled Catering Chef to join our culinary team and lead high-quality food service for corporate dining and special events. The Catering Chef will be responsible for planning, preparing, and executing creative and flavorful menus that reflect Eurest's commitment to excellence in hospitality. This role requires a strong culinary background, leadership ability, and a dedication to delivering exceptional dining experiences for our clients and guests. The ideal candidate is an organized, hands-on chef who thrives in a fast-paced environment, maintains the highest food safety and quality standards. Key Responsibilities: Assists in the creation and recommends menu changes Recommends and implements procedural/production changes Assures compliance with all sanitation Serve-Safe and safety requirements Performs culinary management of food service operation to include inventory, ordering and receiving Demonstrates proficiency in menu development, cost controls, and purchasing and inventory with a focus on sourcing and utilizing local food products Performs other duties as assigned Qualifications: Culinary Degree Required, Associates Degree Preferred 3-5 years of relevant culinary experience preferred High volume production and catering experience Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Desire to work with an industry leader preferred Apply to Eurest today! Eurest is a member of Compass Group USA 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave 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.

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Sous Chef Location: Dallas, TX Hours: Full Time Pay Frequency: Weekly - Direct Deposit What We Offer You: Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company-Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Employee Perks & Rewards Job Summary: The Sous Chef reports to the Executive Chef. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food. Essential Functions and Key Tasks: May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures. Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation. Support culinary team with all aspects of food production, execution and presentation. May assist with oversight of all aspects of catering operations. Assist in maintaining vendor relationships. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Demonstrate new cooking techniques or equipment to staff. Communicate with supervisor regarding equipment purchases or repairs. Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services. Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. Compile and record production or operational data on specified forms. Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines. May assist in budgetary process. May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs. Assist with inventory. Assist with review process for culinary staff. Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. Supervisory Responsibility: This position supervises, in conjunction with his/her direct supervisor, employees of the unit. Work Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role may use standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. 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. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience High school diploma or equivalent 1 - 3 years' experience in similar role Preferred Education and Experience Culinary school certificate or degree Microsoft Office Suite Required Eligibility Qualifications ServSafe Certification Choke Safety Certification Allergen Awareness Certification (MA)

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

With over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key Responsibilities Customer Experience & Brand Representation * Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. * Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table's passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality. * Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner. * Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. Sales & Business Performance * Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class. * Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates. * Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews. Team Engagement & Store Support * Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations. * Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations. * Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness. Operations & Compliance * Ensure compliance with food safety standards, local health codes, and sanitation regulations. * Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment. * Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. * May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. * Ensure store safety and cleanliness, addressing any maintenance needs promptly. * Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. * Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements * Ability to communicate verbally and work cooperatively with associates and customers. * Ability to remain standing for up to 4 hours at a time. * Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor. * The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. * Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment. * Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. * Ability to lift and/or move merchandise weighing up to 50 lbs. * Ability to ascend/descend ladders to retrieve and/or move merchandise. * Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. * Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs. * Regular and predictable attendance with the flexibility to adjust class assignments based on demand. * Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience * Must be 21 years of age or older at the time of employment. * A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education. * 1-2 years of kitchen operations experience. * Valid Food Manager Certification. * Excellent communication, problem-solving, and decision-making abilities. * Passion for community engagement and providing exceptional customer experiences. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to [email protected]. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact [email protected]. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

The Sous Chef position is responsible for the preparation, production, and quality presentation of a variety of foods. This position will support food service production at Ilisagvik College in Barrow, AK. This is a rotational position working 3-weeks on & 3-weeks off. Approximate hours worked per week is 70-75hrs. The point of hire origin is Anchorage, AK. Housing is provided including three meals per day. Daily service for breakfast, lunch and dinner will be approximately 35 students or more per meal service. Responsibilities * Assume 100% responsibility for quality of products served. * Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. * Prepares a variety of proteins such as meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. * Ensures all catering activities and services are provided in a high quality, consistent, and cost-effective manner. * Maintains a clean and sanitary workstation. * Follows proper plate presentation and garnish set up for all dishes. * Assists in food prep assignments during off-peak periods as needed. * Attends all scheduled employee meetings and brings suggestions for improvement. * Meets with supervisors to discuss daily menus, issues, and problems. * Supports an effective safety program. * This position is responsible for the supervision of staff. * Performs other duties as assigned by the Management Team. Qualifications * Must have an Alaska Food Handler's Card or ServSafe contingent upon 30 days of hire. * Must have two (2) years of documented sous chef experience working in a commercial kitchen supporting a food service operation in a restaurant, hotel, higher education, or hospital setting. * Must have knowledge and training in using a variety of food production equipment. * Must be able to work independently and complete assignments in a timely manner. * Contract requires employees to speak, understand, read, and write English. Preferred Qualifications * Must have a High School Diploma or GED equivalent. * Some baking experience is highly desired. * Formal culinary training. * A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy. Working Conditions and Physical Requirements Weather: Indoor/Outdoor (Occasional exposure to moderate weather) Noise level: Moderate Description of environment: This is an industrial kitchen located in a higher education setting. Physical requirements: Employee is required to lift and/or move up to 50 lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies NMS Core Values Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

The Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. Tentative start date: early March 2026 This individual is passionate, positive, creative, and cares deeply about the team that they lead. Their keen eye will manage the BEO process, work closely with the Sales team, plan banquet menus to presenting the finished product to the patron. In addition, this role will work closely with the culinary leadership to facilitate a seamless production program for all property outlets. Requested Tasks: Review banquet orders and menus daily Create and modify menus to meet and exceed client's expectations Work closely with banquets culinary team to ensure effective efficiency and consistency Monitor food and labor costs Oversee inventory needs Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency Able to work in a fast-paced environment while maintain a high level of productivity and attention to detail As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

The Hilton Columbus Downtown is currently seeking a Pastry Cook \(Full\-Time\) to work at our award\-winning property\. Bring your talents to the table in a creative, dynamic atmosphere, with teammates that share the same passion for hospitality\! Nestled in the heart of the Short North Arts District, connected to the Greater Columbus Convention Center, Hilton Columbus Downtown boasts two towers with 1,000 guest rooms, 75,000 square feet of event space and several unique dining experiences\. **Check us out:** Hilton Columbus Downtown \(******************************************************************************** \(******************************************************************************** The ideal candidate is passionate about pastry and eager to learn\. With 6 months to 1 year of pastry experience and exposure to high\-volume kitchens, you'll thrive in our fast\-paced setting\. A culinary school background is a plus, but your enthusiasm and commitment to excellence matter most\. Join our team and grow your skills with one of the most recognized names in hospitality\! **What will I be doing?** As a Pastry Cook, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability\. Specifically, you would be responsible for performing the following tasks to the highest standards: + Follow standardized recipes for all banquet desserts, ensuring product quality and standards\. + Prepare all required banquet and outlet desserts according to the provided specifications\. + Baking off and plating daily breakfast pastries\. + Prepare and assist in the production of doughs, batters, and mixes + Ensure desserts are competed and ready for delivery in a timely order\. + Ensure all food handling procedures align with health and safety standards\. + Maintain a clean and organized workstation while enforcing sanitation protocols\. **The Benefits** Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as: + Access to pay when you need it through DailyPay + Medical Insurance Coverage - for you and your family + Mental health resources including Employee Assistance Program + Best\-in\-Class Paid Time Off \(PTO\) + Go Hilton travel program: 100 nights of discounted travel + Parental leave to support new parents + Debt\-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications\* + 401K plan and company match to help save for your retirement + Hilton Shares: Our employee stock purchase program \(ESPP\) \- you can purchase Hilton shares at a 15 percent discount + Career growth and development + Team Member Resource Groups + Recognition and rewards programs \* Available benefits may vary depending upon property\-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable **What are we looking for?** Since being founded in 1919, Hilton has been a leader in the hospitality industry\. Today, Hilton remains a beacon of innovation, quality, and success\. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values\. Specifically, we look for demonstration of these Values: + Hospitality \- We're passionate about delivering exceptional guest experiences\. + Integrity \- We do the right thing, all the time\. + Leadership \- We're leaders in our industry and in our communities\. + Teamwork \- We're team players in everything we do\. + Ownership \- We're the owners of our actions and decisions\. + Now \- We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: + Quality + Productivity + Dependability + Customer Focus + Adaptability **What will it be like to work for Hilton?** Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full\-service hotels and resorts to extended\-stay suites and mid\-priced hotels\. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value\. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across itsglobal brands \(************************************************************ Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day\. And, our amazing Team Members are at the heart of it all\! **Job:** _Culinary_ **Title:** _Pastry Cook \- Hilton Columbus Downtown_ **Location:** _null_ **Requisition ID:** _HOT0C6ZP_ **EOE/AA/Disabled/Veterans**

Job Description About Us: One Hospitality is the parent company of Standard Hall, Annex, Live, Short North Pint House, Forno and our newest location Astra at the Rooftop of the A/C Hotel. Responsibilities includes but not limited to:: Support the Executive Chef in overseeing kitchen operations Manage daily food preparation and service in a high-volume, fast-paced environment Supervise and lead kitchen staff, ensuring high performance and adherence to standards set forth by Culinary team Maintain food quality, consistency, and presentation in alignment with brand standards Assist with menu planning, development, and execution of specials and seasonal offerings Monitor inventory, control food costs, and minimize waste through effective kitchen management Ensure kitchen safety, sanitation, and cleanliness in accordance with local health regulations Train, mentor, and evaluate kitchen staff; foster a positive and professional work environment Step in for the Executive Chef in their absence to maintain seamless operations Collaborate with the front-of-house team to ensure smooth service and guest satisfaction Communicate effectively with team members and ensure high productivity is a main focus Requirements: Culinary degree or equivalent professional training strongly preferred Strong leadership and interpersonal skills with the ability to motivate and develop a team Excellent culinary skills with a creative and quality-focused mindset Proficient in kitchen operations, inventory management, and food costing Deep understanding of food safety and sanitation standards Ability to work flexible hours, including nights, weekends, and holidays Team motivator leads by example and promotes accountability Perks: Competitive salary and benefits package Medical Benefits 401k Benefits Paid Time Off - 2 Weeks A supportive and creative culinary environment Employee discounts at all One Hospitality locations

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend. stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

The Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: Help in the preparation and design of all food menus Ensure the kitchen operates in a timely way to meet quality standards Fill in for the executive chef in planning and directing food preparation, when necessary Solve any issues that arise and seize control of any problematic situation Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Sous Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

The Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: Help in the preparation and design of all food menus Ensure the kitchen operates in a timely way to meet quality standards Fill in for the executive chef in planning and directing food preparation, when necessary Solve any issues that arise and seize control of any problematic situation Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Sous Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

The Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: Help in the preparation and design of all food menus Ensure the kitchen operates in a timely way to meet quality standards Fill in for the executive chef in planning and directing food preparation, when necessary Solve any issues that arise and seize control of any problematic situation Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Sous Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

The Junto is a modern-day embodiment of Ben Franklin and his club of the same name. His “club for mutual improvement” brought together people from diverse backgrounds to discuss issues and ideas of the time while enjoying life. With an emphasis on public gathering spaces, our hotel gives visitors, locals, entrepreneurs, and artists alike a place to come together, exchange ideas, and inspire one another. The Junto will be both a destination and a landmark of the area, helping to define and add value to the future of Columbus. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence established by the Executive Chef. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: Help in the preparation and design of all food menus Ensure the kitchen operates in a timely way to meet quality standards Fill in for the executive chef in planning and directing food preparation, when necessary Solve any issues that arise and seize control of any problematic situation Train culinary team members, establishing schedules and enforcing sanitation regulations and safety standards Requested Capabilities: Prior experience as a Sous Chef highly preferred Excellent food preparation skills Patient, understanding and detailed personality Keen eye for detail for cleanliness and efficiency As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. This individual is passionate, positive, creative, and cares deeply about the team that they lead. Your primary role handles everything from managing the BEO process, working closely with the Sales team, planning the banquet menu to presenting the finished product to the patron. In addition, this role will serve to establish standards of excellence within the hotel's overall F&B program and work closely with the hotel Executive Chef to facilitate a seamless production program for our restaurant and coffee shop.

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

Restaurant Sous Chef We are seeking a bright and talented professional Sous Chef with high-volume kitchen management experience who has the passion for developing people and managing a successful team. If this sounds like the type of Sous Chef you are, then Apply Today for our location in Gahanna, OH. We believe in putting our associates first! If you would like to further explore this fantastic career opportunity as a Sous Chef for our Company, apply today for our location in Gahanna, OH. Position Title: Restaurant Sous Chef Job description: Our Chef is responsible for delivering financial, human resources, and operational growth such as the kitchen cost goal, assigned budgets, strong safety, and housekeeping standards. The Chef will make sure they are meeting the company's standard and operating procedures, along with mentoring and coaching the staff's development. As a Chef for our Company, you must be highly motivated, hardworking, energetic, experienced, and fully capable of leading a team of culinary professionals. The Chef must set the bar high when it comes to producing the finest dishes and upholding food safety guidelines. Benefits: Industry Competitive Salary 401(k) Medical / Dental Insurance Options Paid Vacation Qualifications: Trust, honesty, integrity and a true passion for customer satisfaction is a requirement for the Chef A solid track record is achieving financial results is a must for the Chef The Chef must be passionate about and thrive on the development and mentoring of others High volume experience of 2+ years' experience as a Chef is a must for this position One year certificate from college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience Ability to calculate figures and amounts such as discounts, interest, commissions, portions, percentages, and volume. Apply Now - Restaurant Sous Chef located in Gahanna, OH. If you would like to be considered for this position, email your resume to **************************. #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at ************************************** Privacy Policy can be found at **************************************** Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP

To prepare food orders for the restaurant and to assure the smooth operation of the kitchen by performing the following duties: • Prepares all food items prior to and during meal time periods according to written food orders. • Prepares, slices and chops meat, cheese and other food products. • Communicates with servers in a professional manner. • Orders food and other related items as needed. • Ensures kitchen appliances and equipment have been cleaned and turned off at the end of each work day. • Maintains work areas in a sanitized and orderly manner in compliance with state health and safety regulations. • Maintains food product inventory. • Reports any health and/or safety concerns/violations to management. • Performs other related duties as assigned.

Kindred Spirits Restaurant is seeking passionate, reliable culinary professionals to join our scratch, open-kitchen team. We're looking for individuals who value quality food, teamwork, and exceptional guest experiences. This position offers full-time or part-time opportunities with daytime and evening shifts. Our kitchen environment is collaborative and fast-paced, with an emphasis on versatility, cross-training, and professionalism. Because guests can see our kitchen, pride in your work and a positive presence are essential. Team members may work breakfast, lunch, and/or dinner based on scheduling needs. Reports to: Chef de Cuisine / BOH Manager Prepare and present food in an attractive, consistent, and timely manner. Maintain a clean and organized workstation, following all health, safety, and sanitation standards. Support service across breakfast, lunch, and dinner through cross-training and station flexibility. Stock and organize food trucks, receive and put away incoming inventory, and ensure proper rotation of stock (FIFO method). Properly store, label, and date all food items; ensure leftovers are handled and stored appropriately at the end of each shift. Clean kitchen surfaces, equipment, and utensils after each shift to maintain a sanitary work environment. Take out trash and recycling as needed throughout and at the end of each shift. Communicate clearly and promptly with the Chef de Cuisine / BOH Manager regarding any issues, shortages, or concerns. Support additional tasks as needed by management or ownership to meet business needs and maintain the guest experience. Strong prep and organizational skills; able to prep recipe components accurately and on time. Able to work independently or collaboratively in a fast-paced kitchen environment. Capable of following recipes and preparation instructions consistently. Physically able to lift, push, and pull up to 50 lbs and navigate stairs throughout the shift. Basic knowledge of food handling and food safety practices. Willingness to learn, take direction, and adapt to new procedures or menu items. A genuine passion for food, quality, and the guest experience. Flexible schedule, including availability on weekends and holidays.

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, Full-time. This position is scheduled Monday through Friday with NO weekends. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized Take charge of kitchen opening, closing and other duties as directed by the Executive Chef Requirements: Culinary degree preferred Two or more years of experience in a culinary lead role Experience in a high volume catering environment preferred Ability to build relationships by actively listening and responding to the client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Benefits: AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE