Chef jobs at PLUM - 77 jobs

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance - Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. · Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance - Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. · Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

The Emily Morgan Hotel - a DoubleTree by Hilton Downtown San Antonio, TX About the Hotel & Experience Situated in the heart of downtown San Antonio, directly across from the historic Alamo, The Emily Morgan Hotel - a DoubleTree by Hilton is a landmark destination known for its character, charm, and elevated guest experiences. Housed in a historic building with timeless architecture, our hotel blends history with modern hospitality-creating unforgettable moments for both guests and team members. We are excited to introduce Le Petit Chef, an immersive and interactive dining experience that combines culinary artistry, technology, and entertainment. This is not traditional fine dining-it's Fun Dining at its finest: polished, engaging, energetic, and guest-focused. At The Emily Morgan Hotel, we believe hospitality should be both professional and enjoyable. Our team thrives on connection, teamwork, and delivering memorable experiences with personality and pride. Position Summary The Le Petit Chef Server plays a key role in delivering an exceptional and interactive dining experience. This position blends professional table service with guest engagement, personality, and show participation. Servers are expected to be polished, confident, outgoing, and fully present-while still executing service with precision and teamwork. This is a part-time position with shows running Friday through Sunday, requiring consistent weekend availability. Pay: $4.65/hour plus gratuities (average earnings up to $20/hour). What You Will Be Doing - Greet guests with enthusiasm, warmth, and professionalism. - Actively engage with guests and be part of the interactive show experience. - Present menu items clearly and confidently. - Deliver food and beverages accurately and efficiently. - Coordinate service timing with the Le Petit Chef show. - Complete pre-shift and post-shift side work. - Operate the POS system accurately. - Work closely with culinary and service teams. - Maintain a positive, team-first attitude in a fast-paced environment. What We Are Looking For - Outgoing, friendly, and engaging personality. - Polished professionalism combined with fun energy. - Reliable and punctual with consistent weekend availability (Friday-Sunday). - Ability to work in a fast-paced environment. - Strong communication and teamwork skills. - Previous restaurant or hotel experience preferred. - Ability to stand for long periods and lift up to 30 lbs. - Must be able to communicate effectively in English. What We Offer - Competitive tipped wage with strong earning potential. - Free employee meal. - Hilton team member travel discounts worldwide. - Partially paid parking or convenient street parking. - Positive, family-oriented work environment. - Opportunity to be part of a one-of-a-kind dining experience. How to Apply Apply in person at The Emily Morgan Hotel between the hours of 10:00 AM and 5:00 PM, Tuesday through Thursday. Please ask for an application at the hotel front desk. If you have any questions, feel free to email ****************************.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Who We Are The CRVA works to deliver experiences that uniquely enrich the lives of our visitors and residents. Through leadership in destination development, marketing and venue management expertise, the CRVA leads efforts to maximize the region's economic potential through visitor spending, creating jobs and opportunities for the community. Brands supported by the CRVA include the Charlotte Convention Center, Spectrum Center, Bojangles Entertainment Complex, NASCAR Hall of Fame, Charlotte Film Commission, Visit Charlotte and Visitor Info Centers. Job Summary The Production Chef assists with supervising kitchen staff engaged in the catering process for events at the Charlotte Convention Center and NASCAR Hall of Fame. * Essential Job Duties * Assists in overseeing the compliance of health and safety standards and may assume role of a food safety coach. * Oversees the production of food by providing direction to applicable staff. * Establishes relationships with outside agencies to develop a network of support staff. * Works as a liaison between the banquet and kitchen staff. * Coordinates with the banquet staff to label stage and transport all food orders. * Participates in the creative process of developing event menus. * Assists with ordering food and catering supplies that are required for events * Maintains food inventory and ensures proper storage techniques and food rotation. * May assist with scheduling of staff and aid in payroll function. * May perform other duties as required. * Adhere to all CRVA policies and procedures. * Must be able to work a flexible schedule which may consist of nights, weekends and/or holidays. * Consistently deliver the best in customer service. Model and be accountable ensuring the customers are always put first by living the CRVA Service Philosophy to deliver memorable customer experiences * Champion CRVA's mission, vision and core values and comply with organizations policies and procedures. Scope of Responsibility * This job may have some budgetary responsibility as it relates to ordering food and catering supplies as well as managing inventory. There will be periodic access to confidential data such as financial and company records as well as quotes and plans. Supervisory Responsibility * Manage up to 60 part-time and temporary labor in the kitchen. * Will be responsible for directing work, providing feedback and coaching, issuing discipline and addressing and resolving complaints. Knowledge and Skill Requirements * Ability to speak effectively before groups of customers or employees of organization. * Must possess ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. * Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; ability to deal with problems involving multiple variables. * Ability to establish a positive rapport using tact and discretion with patrons and team members. * Ability to prioritize multiple projects and meet strict deadlines * Ability to work under minimal supervision * Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed * Must have professional attitude and appearance * Ability to anticipate problems and implement immediate corrective action * Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the venue industry * Ability to anticipate customer needs, builds positive relationships with customers and vendors, goes the extra mile to satisfy and exceed customer needs, treats all customers and vendors with highest degree of respect and courtesy and delivers exceptional service to internal and external customers. * Employee should display a team-oriented approach in the workplace. * Treats all customers and vendors with highest degree of respect and courtesy, delivers exceptional service to internal and external customers. Education and Experience * High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience. Physical Demands * The employee must regularly lift and /or move up to 30 pounds. * Specific vision abilities required by this job include close vision. While performing the duties of this Job, the employee is regularly required to stand and walk; use hands to handle or feel and talk or hear. Work Environment * The noise level in the work environment will vary depending on event within the building. Travel Required * This job has limited travel between venues. What We Offer * Education Reimbursement * Comprehensive medical, dental, and vision coverage, plus other great benefits. * 457 Plan * CRVA University * Employee 1st Culture * CORE Values * NC Retirement System plan To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Our "employee first" culture requires engagement and engagement can't happen without the voices of many talented individuals charting our direction.

The Emily Morgan Hotel - a DoubleTree by Hilton Downtown San Antonio, TX About the Hotel & Experience Located directly across from the historic Alamo in downtown San Antonio, The Emily Morgan Hotel - a DoubleTree by Hilton is a distinctive historic hotel known for elevated hospitality and memorable dining experiences. We are proud to introduce Le Petit Chef, an immersive and interactive dining concept that blends culinary precision, entertainment, and technology. Le Petit Chef is Fun Dining executed at a high level-requiring strong leadership, flawless execution, and tight coordination between kitchen, service, and show timing. Position Summary The Le Petit Chef Sous Chef (Hourly) is responsible for leading all kitchen execution related to the Le Petit Chef experience. This role oversees line cooks and kitchen support staff, ensures consistent food quality and timing, and maintains high standards of cleanliness, safety, and teamwork. The Sous Chef serves as the on-site kitchen leader during Le Petit Chef services and is accountable for preparation, execution, and post-service follow-up. This position requires proven leadership, strong communication skills, and the ability to perform under pressure in a show-driven environment. This is a part-time hourly leadership role with consistent scheduling Friday through Sunday. Pay: Up to $23/hour based on experience. Leadership & Culinary Responsibilities (include but are not limited to): - Lead and supervise all kitchen operations for Le Petit Chef services. - Ensure all menu items are prepared and executed according to approved recipes, plating standards, and show timing. - Coordinate and assign duties to line cooks to ensure smooth, efficient service. - Set expectations for station readiness, and cleanliness prior to service. - Act as the primary kitchen point of contact during Le Petit Chef services. - Maintain consistent communication with Front of House leadership to align service pacing with the show. - Train, coach, and mentor line cooks to standard performance levels. - Monitor food quality, portion control, presentation, and ticket times throughout service. - Ensure proper storage, labeling, rotation, and inventory control of all food products. - Enforce food safety, sanitation, health, and fire safety standards at all times. - Address and resolve operational or equipment issues promptly. - Communicate guest feedback, concerns, or trends to the Executive Chef or Chef on duty. - Oversee opening and closing kitchen procedures related to Le Petit Chef. - Assist with staff meal production as assigned. - Use labor and product responsibly, minimizing waste and controlling costs. - Ensure all team members report on time, in proper uniform, and prepared to work. Leadership Qualifications & Requirements - Proven leadership experience in a professional kitchen environment. - Demonstrated ability to lead, motivate, and hold team members accountable. - Strong execution skills with the ability to manage multiple priorities simultaneously. - Previous Sous Chef, Lead Line Cook, or equivalent supervisory experience preferred. - Excellent communication skills and ability to collaborate cross-functionally. - Ability to remain calm, organized, and decisive in a fast-paced environment. - Strong knowledge of food safety, sanitation, and health inspection standards. - Flexible availability required, including evenings, weekends (Friday-Sunday), and holidays as needed. - Ability to stand for extended periods and lift up to 50 lbs. What We Offer - Competitive hourly pay up to $23/hour based on experience. - Free employee meal during shifts. - Hilton team member travel discounts worldwide. - Partially paid parking or convenient street parking options. - Positive, supportive, and team-oriented kitchen culture. - Opportunity to lead a unique, high-profile dining experience. How to Apply Apply in person at The Emily Morgan Hotel between the hours of 10:00 AM and 5:00 PM, Tuesday through Thursday. Please ask for an application at the hotel front desk. If you have any questions, feel free to email ****************************. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job DescriptionLe Petit Chef Sous Chef (Hourly) The Emily Morgan Hotel - a DoubleTree by Hilton Downtown San Antonio, TX About the Hotel & Experience Located directly across from the historic Alamo in downtown San Antonio, The Emily Morgan Hotel - a DoubleTree by Hilton is a distinctive historic hotel known for elevated hospitality and memorable dining experiences. We are proud to introduce Le Petit Chef, an immersive and interactive dining concept that blends culinary precision, entertainment, and technology. Le Petit Chef is Fun Dining executed at a high level-requiring strong leadership, flawless execution, and tight coordination between kitchen, service, and show timing. Position Summary The Le Petit Chef Sous Chef (Hourly) is responsible for leading all kitchen execution related to the Le Petit Chef experience. This role oversees line cooks and kitchen support staff, ensures consistent food quality and timing, and maintains high standards of cleanliness, safety, and teamwork. The Sous Chef serves as the on-site kitchen leader during Le Petit Chef services and is accountable for preparation, execution, and post-service follow-up. This position requires proven leadership, strong communication skills, and the ability to perform under pressure in a show-driven environment. This is a part-time hourly leadership role with consistent scheduling Friday through Sunday. Pay: Up to $23/hour based on experience. Leadership & Culinary Responsibilities (include but are not limited to): - Lead and supervise all kitchen operations for Le Petit Chef services. - Ensure all menu items are prepared and executed according to approved recipes, plating standards, and show timing. - Coordinate and assign duties to line cooks to ensure smooth, efficient service. - Set expectations for station readiness, and cleanliness prior to service. - Act as the primary kitchen point of contact during Le Petit Chef services. - Maintain consistent communication with Front of House leadership to align service pacing with the show. - Train, coach, and mentor line cooks to standard performance levels. - Monitor food quality, portion control, presentation, and ticket times throughout service. - Ensure proper storage, labeling, rotation, and inventory control of all food products. - Enforce food safety, sanitation, health, and fire safety standards at all times. - Address and resolve operational or equipment issues promptly. - Communicate guest feedback, concerns, or trends to the Executive Chef or Chef on duty. - Oversee opening and closing kitchen procedures related to Le Petit Chef. - Assist with staff meal production as assigned. - Use labor and product responsibly, minimizing waste and controlling costs. - Ensure all team members report on time, in proper uniform, and prepared to work. Leadership Qualifications & Requirements - Proven leadership experience in a professional kitchen environment. - Demonstrated ability to lead, motivate, and hold team members accountable. - Strong execution skills with the ability to manage multiple priorities simultaneously. - Previous Sous Chef, Lead Line Cook, or equivalent supervisory experience preferred. - Excellent communication skills and ability to collaborate cross-functionally. - Ability to remain calm, organized, and decisive in a fast-paced environment. - Strong knowledge of food safety, sanitation, and health inspection standards. - Flexible availability required, including evenings, weekends (Friday-Sunday), and holidays as needed. - Ability to stand for extended periods and lift up to 50 lbs. What We Offer - Competitive hourly pay up to $23/hour based on experience. - Free employee meal during shifts. - Hilton team member travel discounts worldwide. - Partially paid parking or convenient street parking options. - Positive, supportive, and team-oriented kitchen culture. - Opportunity to lead a unique, high-profile dining experience. How to Apply Apply in person at The Emily Morgan Hotel between the hours of 10:00 AM and 5:00 PM, Tuesday through Thursday. Please ask for an application at the hotel front desk. If you have any questions, feel free to email ****************************. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Requirements · Minimum 2 years' experience in a high-volume kitchen. · Previous experience as a pastry cooks, sous chef, or relevant role. · Strong knowledge of dessert and pastry techniques. · Ability to work both fast and accurately. · Must have experience in high volume, banquets, and ordering · Available to work during business hours, including weekends and evenings. · Flexibility to take on various shifts. · Additional duties as needed. Working Conditions · This position will spend 100% of the time standing. · Occasional environmental exposures to cold, heat and moisture. · The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. · Must be able speak, read and understand pastry basic cooking directions. The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

Requirements Minimum 2 years' experience in a high-volume kitchen. Previous experience as a pastry cooks, sous chef, or relevant role. Strong knowledge of dessert and pastry techniques. Ability to work both fast and accurately. Available to work during business hours, including weekends and evenings. Flexibility to take on various shifts. Additional duties as needed. Working Conditions This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand pastry basic cooking directions. The above is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required.All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

Requirements Knowledge and Skills: · Ability to work in a team and independently. · Ability to multi-task and meet multiple deadlines. · Ability to successfully work in a fast-paced environment. · Ability to maintain composure in a potentially stressful environment. · Ability to produce recipes within corporate specifications. · Ability to read and comprehend spreadsheets and P&L statements. · Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. · Ability to demonstrate expertise in performing all positions within the kitchen. · Working knowledge of POS systems. Education & Experience: · Bachelor's degree in Culinary or relevant field. · Minimum of 2 year's experience in a similar role. · Strong knowledge of cooking methods, kitchen equipment, and best practices. · Good understanding of MS Office and restaurant software programs. · Teamwork-oriented with outstanding leadership abilities. · Excellent communication and interpersonal skills. · Exceptional organizational, time management, and problem-solving skills Working Conditions: · This position will spend 80 % of the time standing. · Occasional environmental exposures to cold, heat, and moisture. · The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly. · Must be able to speak, read and understand basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.

Here at EAST Miami, we don't do ordinary things. We thrive on the different and the exciting, and yes perhaps a little quirky and without doubt, fun. With a dynamic culture and an open door for your feedback, you're not just filling a role - you're owning it. We provide the training and the freedom for you to flourish, with leaders who support and encourage you. The difference is you. Everyday is a fresh page in our collective story. Ready to join us at EAST MIAMI? EAST isn't here for those who follow the crowd, but for the curious, the creative, and the sustainability-minded, seeking fresh alternatives to live, work, dine, and play. Welcome to EAST, a different take on hospitality in tune with changing mindsets. Job Overview This role manages a team to craft exceptional culinary experiences and create unforgettable moments for our guests. We are the soul of the Restaurant and Bar operations as the food we serve allows our guests to enjoy wonderful dining experiences. Those who have a desire to learn, grow and be part of a fun and dynamic team will enjoy the role. Key Responsibilities Welcome to the core of what being a Sous-Chef is all about! Here's the quick lowdown on what you'll do day-to-day: Responsible for general day to day running of the department and to constantly improve standards Checks and monitors food preparation, cost, quality, quantity and portion control Ensure hygiene standards are kept to the highest standards at all times by working closely with Stewards to maintain the cleanliness of the kitchen area as well as equipment and utensils Organizes and follow through trainings and conduct/attend daily meetings with the team Inspects all refrigerated areas and ensures regular turnover of food items, and reports any problems, failures of machines or small equipment as soon as possible Requirements Here's exactly what you need to excel in this role: The Non-Negotiables (Must-Haves): Excellent food and beverage knowledge Outstanding technical cooking skills Flexible and able to adapt to changing environments and management demands The Cherries on Top (Nice-to-Haves): Has 4 years of previous experience in similar capacity, hotel preference preferred Has taken a Food Handler's course We've kept it short and sweet - just the essentials you'll need. What We're Looking For: The Soul Behind the Skillset Skills are teachable, but your spirit is what truly sets you apart. If you feel a connection with what we stand for, we're eager to meet you. Adaptable Thinkers : You're not just open to change; you thrive on it. The dynamic nature of our environment energizes you. Feedback Enthusiasts : You value open communication and aren't afraid to give or receive feedback to help us all grow together. Passionate Pioneers : You bring more than skills; you bring energy and zeal to make a difference every day, connecting with a team that does the same. Pause for a second before you hit 'apply.' Do these values align with your own? Is this the team you've been wanting to join? If your answer is a clear 'YES,' we're excited to get to know you better. Benefits For Every Member of Our Family: Dine at our team Canteen and save on meals! Enjoy COMPLIMENTARY room nights at all of our hotels, who doesn't love to travel? Benefit from comprehensive medical, dental, vision benefits, along with annual medical check-ups. Enjoy discounts at our restaurants and bars. Speak up & put your own ideas into actions. Think differently! Discounted transportation passes and parking nearby.

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. The Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position is required us to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards. Ensures all food is prepared to corporate specifications in presentation and recipes. Initiates periodic quality checks for all products, i.e., temperature checks. Works with Chef regarding orders and all food products to par levels. Maintains the proper rotation of food to ensure quality and freshness. Monitors weekly sales and adjusts prep production levels. Performs daily line checks with front-of-the-house managers Maintains and ensures that all food is prepared within acceptable kitchen times. Ensures that all stations are properly stocked and set up. Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications. Ensures restaurant and Health Department sanitation requirements are always maintained. Ensures all kitchen equipment and working conditions are well maintained. Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules. Conducts periodic kitchen walk-throughs to ensure cleanliness standards. Creates and edits scheduling for kitchen staff throughout the week. Sends employees home when approaching overtime to be vigilant about the labor costs. Working Conditions: This position will spend 80 % of the time standing. Occasional environmental exposures to cold, heat, and moisture. The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly. Must be able to speak, read and understand basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis Requirements The requirements for this position include but are not limited to:Knowledge and Skills: Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to successfully work in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Working knowledge of POS systems. Education & Experience: Bachelor's degree in Culinary or relevant field. Minimum of 2 years experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Exceptional organizational, time management, and problem-solving skills.

Reports to Director of Operations, Executive Chef and Owner Objective: Our ideal candidate is passionate about upholding The Met's values of camaraderie, accountability and resilience. Successful leaders at The Met are enthusiastic about providing genuine hospitality, consistency and quality to guests and actively contribute to a collaborative workplace culture. You will ensures the smooth operation of all Main Catering/The Met kitchens and events dealing with every aspect of restaurant life including, but not limited to maintaining a positive and growth centric restaurant culture. Leave guests with a lasting impression, ensuring they will return again and again. Big Picture, What you'll do: Demonstrate an understanding of business operations and financials Manage shifts under guidance from Executive Chef which include daily decision-making scheduling, and planning. Ensure that all policies and procedures are followed, including recruiting, hiring and training, yearly employee reviews, progressive discipline and any other employee documentation. Create memorable dining experiences by exceeding guests expectations for taste and time. Understand and teach others about tastes, aromas and the characteristics of food ingredients and how they interact. Ensure product quality, work with owner to get the best prices on those products using our technology to pit suppliers against each other. Restaurant cleanliness is such that anyone can look at our spaces and say, this is a clean place. Must be a team player and able to do any position (Grill, sautee, head cook, runner, prep, dish, manager, etc) at any time. Perform calmly and communicate effectively in a high-volume environment. Must work well under pressure and manage on-the-fly requests with each and poise. Must be conscientious and have great organization skills. Coach, lead and develop Kitchy Kitch and team. Must be willing to work long hours, remain professional, maintain a positive attitude. Creates and completes menu developments, menu descriptions and menu cost analyses. Recipe references broken down by station with proper portioning. Ordering, Inventory and develop relationships with food distributors. Excellent communication skills with daily conversations with owner and Director of Ops. Daily, Your Responsibilities include and are not limited to: Making sure all areas of the kitchen are following food safety procedures. Making sure that the kitchen is fully stocked (Ordering) and prepped for each shift. Make sure kitchen is always fully staffed Daily check and perform maintenance on all kitchen equipment using R365. Physical requirements: standing, reaching, lifting and bending 10 hours plus a day Works well under pressure and displays great time management skills Ability to follow directions, work on a team and respect co-workers Open the Met, get all employees situated and task focused Keep daily labor under 31% with benefits, not just the hourly wage. Educate staff on daily features, creating media to push those items. Facilitate daily kitchen/server/busser meeting before each and every shift. Lead kitchen side of the weekly kitchen meetings each week. Prepares food in kitchen to meet established standards Must be adept at preparing large quantities of food for catering events. Daily check in and then a more formal weekly meetings with Director of Operations. Keep up to date with current promotions, wine & beer dinners, and catering events Give direction to line cooks and shift leaders. Maintains accurate food ordering and keeps inventory weekly on r365 Assists in achieving financial targets set by owner. Manages wastage through correct product measurement and logging in on r365 Always adhere to all company policies and procedures in handbook and Kitchen manual. Be involved and contribute at team meetings and daily conversations with the Exec Chef, Dir. of Ops and Owner. Carry out instructions given by the management team Maintain professional knowledge by completing in-house training courses and doing continuing education opportunities off-site. Teach and train others and bring full training manual to fruition which includes online portions, videos, small tests/quizzes. Good computer skills: Office 365, R365, Toast, etc. Available to work 45-50 hours a week including Sundays if need on special occasions and lift items up to 50 pounds. Must also cook in the kitchen and work with staff directly in the kitchen each week. Run Monthly and Happy Hour special events featuring the kitchen staff. Do whatever tasks necessary to keep the business running smoothly. Drive continuous improvement Provide consistent coaching Gand support for all hourly employees, and possess the ability to fill into any FOH hourly position. COMPENSATION: VACATION: 10 days paid after 6 months of employment

We are seeking a highly skilled and experienced Kitchen Manager / Executive Chef to lead our back-of-house team. This role is responsible for overseeing all kitchen operations, ensuring food quality and consistency, managing staff, and maintaining high standards of safety and sanitation. Key Responsibilities Oversee daily kitchen operations, including food preparation, cooking, and plating. Develop and maintain high-quality food standards and presentation. Create and update menus in collaboration with ownership/management. Train, schedule, and supervise kitchen staff to ensure efficiency and productivity. Monitor food costs, portion control, and inventory management to reduce waste and maximize profitability. Ensure compliance with health, safety, and sanitation standards. Maintain equipment and coordinate repairs or replacements as needed. Collaborate with front-of-house management to ensure smooth service and guest satisfaction. Handle ordering and receiving of food and kitchen supplies. Foster a positive and team-oriented work environment. Qualifications Proven experience as an Executive Chef, Kitchen Manager, or in a similar leadership role. Culinary degree or equivalent professional experience preferred. Strong leadership, organizational, and communication skills. In-depth knowledge of food safety regulations, cooking techniques, and industry trends. Ability to manage budgets, inventory, and food/labor costs effectively. Creative and passionate about food with a focus on quality and presentation. Physical Requirements Ability to stand and work for long hours in a fast-paced environment. Ability to lift up to 50 lbs. Comfortable working in hot and high-pressure environments. Benefits Competitive salary and bonus structure Employee meal discounts Paid time off Opportunities for professional growth and development

Seabird Restaurant is looking to hire a professional individual to join our culinary team. Must thrive in a fast-paced team environment, and love food. We pride ourselves on a positive work culture. Must work weekends. Brunch experience a plus! Job Type: Full-time Pay: $17.00 - $21.00 per hour Please submit a resume.

Job Description Seabird Restaurant is looking to hire a professional individual to join our culinary team. Must thrive in a fast-paced team environment, and love food. We pride ourselves on a positive work culture. Must work weekends. Brunch experience a plus! Job Type: Full-time Pay: $17.00 - $21.00 per hour Please submit a resume. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Support Staff/Cafeteria POSITION: Cook's Helper/Cashier LOCATION: Brookfield Local Schools Cafeteria REQUIRED QUALIFICATIONS: Successful BCI & FBI background checks Hours per day: 5 hours 55 minutes (5.92) Effective start date: Immediate COMPENSATION: Hourly rate per negotiated Classified Contract APPLICATION PROCESS: Please forward all applications and/or letters of interest to: Amber Capan Brookfield Local Schools 614 Bedford Rd SE Brookfield, OH 44403 Or email her at ******************************. Equal Employment Opportunity Statement The Trumbull County Educational Service Center Governing Board does not discriminate on the basis of race, color, national origin, sex, religion, age, disability, or genetic information in employment or the provision of services.

Join the Plum Market Team - Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we'd love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling - Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion - Learn about great food while advancing your skills and knowledge. Comprehensive Training - We invest in our Team Members with exceptional training programs. Competitive Holiday Pay - Earn time and a half for working on five federally recognized holidays: New Year's Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving. Career Growth Opportunities - As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package - Medical, dental, and vision coverage for you and your family. 401(k) with Company Match - Available after just six months. Team Member Discounts - Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace - it's a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Chef de Cuisine - Prepared Foods Team Leader is responsible for leading all aspects of the Prepared Foods Department, including Front of House, Back of House, and Catering operations. This role ensures the highest level of Customer Service, food quality, cleanliness, and team performance. The Chef de Cuisine oversees production, inventory, ordering, labor, margin control, and team development. This role serves as the culinary and operational leader, driving consistency, creativity, and excellence across all Prepared Foods offerings. Who you are: You are passionate about high-quality food and Plum Market's focus on natural, organic, and locally sourced ingredients. You lead by example and inspire others through your dedication, work ethic, and culinary standards. You are confident in your ability to manage FOH, BOH, and Catering operations simultaneously. You are detail-oriented, organized, and proactive in solving challenges. You cultivate a positive, inclusive work environment that encourages learning and accountability. You are service-focused and solution-driven, with strong interpersonal and leadership skills. What you will bring: Prior leadership experience in culinary management, preferably in retail, foodservice, or hospitality. Strong working knowledge of food safety, sanitation, and proper labeling and rotation practices. Hands-on culinary experience and proficiency in kitchen operations. ServSafe Manager Certification preferred. Strong organizational and multitasking abilities; calm under pressure. Excellent written and verbal communication skills. Proficiency in Microsoft Office (Excel, Word, Outlook). Flexibility to work a variety of shifts including evenings, weekends, and holidays. Physical ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What you will do: Lead all operations of the Prepared Foods Department, including daily production, merchandising, and Customer engagement. Collaborate with FOH, BOH, and Catering teams to create a cohesive and efficient workflow. Set clear expectations and provide actionable feedback to help Team Members grow and succeed. Oversee all aspects of team hiring, onboarding, training, development, and scheduling. Ensure proper rotation, labeling, storage, and sanitation standards are followed at all times. Maintain department margins, control labor costs, and monitor ordering and inventory accuracy. Write and manage labor schedules that support production needs and guest demand. Handle Customer and Team Member concerns in a professional and thoughtful manner. Partner with Store Leadership on performance issues, progressive discipline, and annual reviews. Work a flexible schedule, including varied shifts, to meet the needs of the team and department.