Sous chef jobs in Austintown, OH - 51 jobs

Role OverviewLet your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day. Share your vision and inspire others by working with Sodexo Healthcare! The Sous Chef is located at UH Ahuja Medical Center in Beachwood, OH. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance;have working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma, GED or equivalent experience

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 Niles, 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 (50-55 hour target) 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!

AVI Foodsystems at Aultman Hospital is seeking an applicant for a Full-Time Sous Chef position. Starting wage is $21.00+/hour, based on experience and education. This is a rewarding, fast paced position in the healthcare culinary field with a passionate and knowledgeable leadership team. The candidate will be part of a team that cooks from scratch for our Patients and Guests. Applicants should understand basic food safety and experience in a high-volume kitchen. A positive attitude, teamwork, a desire to succeed, and the ability to get things done are a must. 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 Culinary degree preferred not required Two or more years of experience in a culinary lead role Experience in a high volume environment preferred Ability to build relationships by actively listening and responding to client s needs Adaptable to changing business conditions Comfortable dealing with fast-paced environments Qualifications: Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays Available to perform many different tasks during each shift. Ability to work independently and without supervision. Benefits: AVI is proud of its team members and appreciates the hard work, loyalty, and committed service they provide every day and we offer the following: Competitive wages Continual training and growth opportunities. Health, Life, Dental and Vision coverage for full time team members 401(k) Paid vacation and holiday time Advancement opportunities Company provided uniforms Stable work environment Family culture and atmosphere And much more We conduct pre-employment drug testing. EOE

“After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. It's home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents' quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friend with this team, and I can happily say I love my job and enjoy coming to work.” -Arrow Team Member Position-Sous Chef Position Type: Full Time Location: Solon, Ohio Our starting wage for Sous Chef is: $21.00 - $25.00 per hour! Shift Schedule- Tuesday - Saturday 11am-7pm Come join our team at Vitalia Active Adult Community at Solon located at 6050 Kruse Dr. Solon, Ohio 44139! We are looking for someone (like you): To Be a Gustatory Genius: Ensure food items are prepared to Culinary standards and provide residents with an exceptional dining experience while maintaining portion control and minimizing waste. To Be a Kitchen Curator: Supervise and inspect all aspects of Culinary service, including logs, cooking equipment, storage rotation, and food service regularly to ensure they are up-to-date, clean, and sanitary. To Be a Culinary Captain: Lead team in day-to-day operations through engagement, maintaining expectations, coaching and accountability. What are we looking for? You must be at least eighteen (18) years of age. You may have at least three (3) years of experience in senior housing or related field(preferred, not required). You have demonstrated skills, knowledge and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You have completed formal culinary, food service or restaurant training or an equivalent amount of full-time supervisory or management-level work experience. You are comfortable creating, modifying and printing word processing and spreadsheet documents using Microsoft Word and Microsoft Excel. You are able to send, receive, and forward e-mail. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Vitalia Solon? Please visit us via Facebook: Vitalia Solon Facebook Page Or, take a look at our website: ************************* Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Indiana) and employees nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age or handicap, except as limited by state and federal law. #INDHP Keywords: chef, sous chef, kitchen manager, chef manager, cook, restaurant, food service, hospital, sous, line cook, chef's assistant, personal chef, culinary, food manager, food, dietary, dietary cook, culinary director egiver, hiring immediately, assisted living, in home caregiver, immediately hiring, home health aide, nursing home, cna, certified nursing assistant, med tech, licensed 1 medication aide, overnight, overnight shift, day, day shift, evening, evening shift, care partner, aide, certified nursing assistant, cna, wellness

Executive Chef Needed Upscale Japanese Concept, Beautiful Location Center Valley, PA Salary $80-95k *Upscale Japanese Experience preferred, relocation assistance for the right candidate Are you an Executive Chef passionate about your culinary skills? Our company is searching for a Professional Executive Chef to lead a polished culinary staff. To become the Executive Chef of this upscale establishment, apply today for our location in Center Valley, PA. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don't miss this fresh, exciting, and rewarding career opportunity as an Executive Chef in Center Valley, PA. Title of Position - Executive Chef Job Description: The Executive Chef will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Executive Chef needs to be extremely motivated, hardworking, energetic, experienced, and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all of the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, could perform cost analysis and have a firm understanding of P&L management. Benefits: · Competitive Compensation, possible equity · Insurance Benefits · 401(K) · Paid Time Off · Thorough and Ongoing Training Qualifications: · The Executive Chef must possess 3-5 years high-volume Kitchen Management experience · Proven experience creating a safe work environment incorporating team work and professional development is necessary for the Executive Chef · The Executive Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage · The ability to handle stress in a productive way is a must for the Executive Chef · The Executive Chef must have the ability to delegate while maintaining control Apply Now - Executive Chef in Center Valley, PA If you would like to be considered for this position, email your resume to *************************

Job DescriptionBenefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications: High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: Plan meals and create menus based on guest preferences, marketing conditions, and event needs. Assign prices to items in collaboration with the F&B Director and General Manager. Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. Effectively communicate and distribute relevant information to employee partners for seamless menu execution. Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. Regularly taste and check food for consistency. Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. Manage food and labor costs, ensuring adherence to budgetary guidelines. Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. Ensure compliance with health, safety, and licensing regulations in all kitchen operations. Analyze workplace practices and implement policies to ensure a safe work environment for all employees. Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required High school diploma or equivalent. A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. Valid county food handler's and ServeSafe permit. Preferred A college degree in Culinary Arts or a related field Additional culinary certifications are advantageous In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Quality of life: Consistent schedules with consecutive days off Insurance plan with 100% company contribution for all plans Paid time off Cavs game tickets and Browns game tickets Management dining privlages HIGH LEVEL OF RESPONSIBILITY Responsible for managing the hourly kitchen personnel, expediting, and ensuring the quality preparation of all food items and all proper handling/storage of all food items in accordance with applicable standards while maintaining food/labor costs. REQUIREMENTS: Availability to work nights, weekends and holidays Ability to lift 30+ pounds ServSafe certified HAVE YOUR VOICE HEARD: We believe the best ideas can come from within and empower our entire team to shape our company's direction. View all jobs at this company

Job Description Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: Manages back of house team members, operations and food production for the restaurant and FIREBAR Trains and develops Sous Chef(s) Provides direction and training to team members by coaching, counseling and providing feedback on job performance Cross trains team members-evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Comfortable working in a team driven kitchen and closely works with all managers What's in it for you: Excellent earning potential Participation in monthly Profit-Sharing Plan Comprehensive training Three weeks paid time off a year 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Executive Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Chef is responsible for leading all Kitchen operations, ensuring the delivery of high quality, creative, and cost-effective culinary experiences that align with Invited's standards. This role involves planning diverse menus, overseeing food preparation, and managing the procurement of ingredients and kitchen equipment. The Executive Chef will supervise and coordinate the kitchen staff, ensuring a well-trained, efficient, and motivated team. The Executive Chef plays a crucial role in maintaining a safe and sanitary work environment, with a strong working knowledge of health, safety, and licensing regulations. They are also accountable for the financial performance of the kitchen, driving profitability while consistently meeting the club's culinary and quality expectations. Collaboration with other departments and attention to member feedback is essential to delivering exceptional dining experiences and supporting the overall success of the club. Day-to-Day: * Plan meals and create menus based on guest preferences, marketing conditions, and event needs. * Assign prices to items in collaboration with the F&B Director and General Manager. * Complete detailed menu engineering worksheets using the food and beverage point-of-sale system to ensure accurate analysis of menu items. * Effectively communicate and distribute relevant information to employee partners for seamless menu execution. * Ensure menus are prominently displayed in the kitchen or distributed directly to each Chef and Cook to guarantee clarity and consistency in production. * Direct overall cooking, ensuring methods, portion sizes, and garnishing meet quality standards. * Regularly taste and check food for consistency. * Responsible for food production, particularly during high and low-volume periods, ensuring smooth operations in all kitchens. * Oversee the procurement of food supplies and kitchen equipment, ensuring quality and accurate inventory management. * Manage food and labor costs, ensuring adherence to budgetary guidelines. * Participate in inventory management with the Director of Food & Beverage, ensuring valid counts and proper pricing. * Ensure the profitability of kitchen operations by assigning appropriate prices to food items and managing cost accounts. * Schedule, supervise, and manage payroll for back-of-house employees, adjusting work hours and responsibilities as needed. * Recruit, interview, hire, and train kitchen personnel, fostering career advancement and promotion opportunities. * Implement and supervise adherence to company policies, including employee discipline, workplace safety, and substance abuse policies. * Engage with members by making daily table visits, soliciting feedback, and promoting the Club within the community. * Work closely with the F&B Director and Event Sales Director on banquet and event planning, including cooking and serving arrangements. * Ensure compliance with health, safety, and licensing regulations in all kitchen operations. * Analyze workplace practices and implement policies to ensure a safe work environment for all employees. * Maintain accurate payroll records and ensure proper management of the Aloha Point of Sale system for tracking kitchen transactions About You: Required * High school diploma or equivalent. * A minimum of 3 years as an Executive Chef, with proven expertise in supervising kitchen staff, managing cost controls, ensuring product quality, and maintaining sanitation standards. * Valid county food handler's and ServeSafe permit. Preferred * A college degree in Culinary Arts or a related field * Additional culinary certifications are advantageous * In-depth knowledge of kitchen operations, food cost budgeting, and effective management of kitchen departments What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Sal's Gelato 1821 Merriman Rd, Akron, OH Sal's Gelato is looking for a passionate and talented Head Gelato Chef to lead our kitchen and elevate our handcrafted gelato program. This is a unique opportunity for a skilled culinary professional who loves creativity, consistency, and quality. We make everything from scratch! About the Role This is a full-time leadership position responsible for overseeing gelato production, recipe development, and supporting team operations. Business is busiest spring through fall, with a slower winter season. Responsibilities Create and develop new gelato recipes Produce existing gelato recipes with consistency and excellence Perform some baking (mostly inclusions) Maintaining the highest standards of cleanliness and organization Manage and lead a kitchen staff who will report directly to you Ensure food safety and quality standards are met at all times What We're Looking For Formal kitchen experience (professional culinary background required) Dessert, pastry, or baking experience strongly preferred Creative mindset with attention to detail Strong leadership and communication skills Reliable, organized, and takes pride in their craft What We Offer Competitive pay based on experience Creative freedom with recipe development Training in our gelato methods and systems Opportunity to lead and grow with an expanding brand A positive, supportive work environment PTO If you're passionate about desserts, love working with high-quality ingredients, and want to put your signature on a growing local brand, we'd love to hear from you!

About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we're committed to delivering high-quality food that's convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction. Our Culture At Hana Group, we believe our people are the heart of our success. We're proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company's success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement. Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that's transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that's growing across the U.S., Hana Group could be the perfect fit for you. Job Description The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Salary: $15.00-$17.50 Hourly Hana Group North America is an Equal Opportunity Employer

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

What you will be doing Prepare all menu items following recipes and yield guides. Maintains organization, cleanliness, and sanitation of work areas and equipment. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day.

Job Title: Residential Dining Chef Physical Location: Kent Campus - Kent, OH Salary: $53,015 - $62,693 Basic Function: To manage culinary meals in residential dining facilities on Kent Campus. Residential dining encompasses two location feeding approximately 7,200 meals daily. Reports to Campus Executive Chef, or designated supervisor. Additional Basic Function - if applicable: Not applicable. Examples of Duties: Duties/essential functions may include, but not be limited to, the following: Manage culinary needs at Kent Campus locations; provide and ensure proper food quality. Supervise assigned area personnel to include hiring, training, scheduling, etc.; develop and conduct training programs; monitor and evaluate employee performance. Manage and control inventory; order products, supplies, and equipment as necessary. Ensure compliance with local, state, and federal health, safety, and sanitations laws and regulations; monitor food preparation procedures. Develop and implement production standards; ensure compliance with standards. Develop, plan and cost menus that fit within fiscal budget; develop new recipes, menus and concepts within the reseidential locations for standard cycles, special events and themed meals. Work collaboratively with campus Culinary Services managers, Senior Managers, RD & unit chefs, supervisors, and other stakeholders. Perform related duties as assigned. Additional Examples of Duties - if applicable: Not applicable. Minimum Qualifications: Associate's degree in Management, Hotel/Restaurant Management, or relevant field or degree from a recognized culinary institute; four years progressively responsible culinary experience in a catering or food service operation. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. OR Six years comparable related professional culinary experience in catering or food service operations. Typically works an 8:00 a.m. to 5 p.m. schedule but must be able to work flexible hours to include evenings and weekends as needed. License/Certification: Food Service Management Certification from Ohio Health Department or the ability to obtain certification within three months of hire. Valid Ohio driver's license with safe driving record. Knowledge Of: Local, state, and federal laws and regulations related to food service operation Budgeting Menu management Inventory control Personal computer applications Skill In: Written and interpersonal communication Ability To: Provide leadership and direction Communicate effectively. Work flexible hours to meet student body needs Write nutritionally balanced and cohesive menus that are diverse, authentic and meet the needs of campus and generational trends; is plant focused, offers variety, includes made-to-order stations and food cooked from scratch. Preferred Qualifications - if applicable: None. Assessments: Asterisk (*) indicates knowledge, skills, abilities which require assessments Working Conditions / Physical Requirements: Moderate work - Exerting up to 50 pounds of force occasionally and up to 20 pounds of force frequently to move objects. Incumbent must be able to communicate with others and step into production to execute events on a regular basis. Incumbent may be required to assist with catering events on and off campus, in addition to concession events and the food truck. Working Schedule: Monday - Friday 10 AM - 7 PM Additional Information: Kent State University is committed to creating a community that is culturally and intellectually diverse and to attracting and retaining a diverse staff. We strive to create and maintain working and learning environments that respect differences, and are inclusive, welcoming, respectful and kind. Must pass a security check. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. For official job descriptions, visit **************** Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco use are not permitted on any of Kent State's campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit ************************ Disclaimer: The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.

Support Staff/Cafeteria Additional Information: Show/Hide * Cook's Helper/Cashier 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.

Maintenance/Custodial & Food Services Date Available: To Be Determined Closing Date: 10/10/25 or until filled. Minimum Requirements: High School diploma or successful completion of GED. Previous experience in quantity cookery required. Ability to use and follow recipes. Possess general knowledge, safety and sanitation of kitchen equipment. Summary of Essential Job Duties: Directly responsible to the Cook. Attend workshops and meetings. Cooperate, coordinate, and follow the work plan and suggestions of the Cook in the use of ovens and equipment. Be responsible for inventory as requested by the Cook. Responsible for daily preparation of casseroles, soups or side dishes. Clean own equipment daily. Responsible for the transfer of food from freezer, cooler and stockroom as needed; must be able to lift up to 50 lbs. Work in conjunction with Cook to assure that all food items are ordered and stocked for daily production. Must maintain HACCP records. Abide by the rules, regulations, policies and procedures of The Warren City School District Board of Education. Perform any other relevant duties as may be assigned by the Cook, Manager or Supervisor of Food Service, Superintendent, the Executive Director of Business Operations, or his/her designee. SALARY: As per negotiated contract. Employment upon verification of BCI & FBI background checks, and all other pre-employment requirements are met. PROCEDURE FOR MAKING APPLICATION: Current Food Service/Warren City School Staff: Current Food Service Staff & Substitutes: Complete posted internal Job Bid form. Other Warren City School Classified Staff, please submit a cover letter and resume to the Warren City School District, Office of Human Resources, Attn: Debbie Ball, 105 High St., NE, Warren, OH 44481, or via email at *********************************, by the closing date indicated above. External Candidates: Please apply using AppliTrack system through the link attached to this posting or by visiting the Warren City School District website at ********************************* click on "Job Opportunities", then "Apply" next to Job ID 683. or Start an application for employment." Once your application is complete and submitted correctly, you will receive a confirmation number. Warren City Schools uses the AppliTrack system from Frontline Technologies to manage employment applications online.

Parkhurst Dining is a family-owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you've been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Parkhurst Dining is part of Eat'n Park Hospitality Group, a regional portfolio of foodservice concepts serving 50 million guests annually in its restaurants, on college and corporate campuses and in every state through our online store. JOB SUMMARY Responsible for the quality, quantity, and timeliness of bakery production, preparing baked goods in accordance with Parkhurst recipes, standards, and procedures under strict sanitary conditions. ESSENTIAL FUNCTIONS · Prepare all baked goods daily according to Parkhurst recipes, maintaining correct portion sizes. · Ensure the quality and freshness of all baked goods, producing them to meet specifications. · Determine the quantity of all baked goods to be produced, utilizing production sheets. · Maintain standards for baked goods presentation. · Distribute all products to proper areas of service. · Complete daily production sheets. · Store and date all food items. · Research and test new recipes and bring them to management's attention. · Follow cleaning schedule as provided by management, using “clean as you go” techniques. · Maintain an open line of communication with management, informing them of products and supplies needed. · Follow the uniform dress code and maintain proper personal hygiene. · Follow all Parkhurst Gold Standards. Uses Smile Plus hospitality imperatives. · Assist fellow team members at every opportunity. · Perform any other duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. § Standing and/or walking - 100% of time. § Occasionally lifting up to 50 lbs BENEFITS FREE meal during your shift 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Paid time off Management career advancement opportunities Access to continuous development with Smile Universe Eligibility for 401k, vision, dental and medical plans Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Perform various tasks related to preparing and serving school meals, i.e., collect and count money, clean all cooking areas, assist Head Cook when needed. NOTE: The below lists are not ranked in order of importance Essential Functions: Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings Has a legal responsibility to help instill in students the belief in and practice of ethical principles and democratic values Shall remain free of any alcohol or nonprescribed controlled substance abuse in the workplace throughout his/her employment in the District Ensure safety of students Receive payment for cafeteria lunches and milk Prepare change before lunchroom opens Restock milk when needed Fill condiments when needed Ensure that appropriate paperwork is in cash bags Complete daily work sheet/til papers (used to document money amounts collected) Prepare the money register for the lunch line on a daily basis Determine and collect the correct amount for each individual meal or item Clear money register; lock and date the register tapes each school day Make contact with the public with tact and diplomacy Maintain respect at all times for confidential information, e.g., free and reduced lunch students Interact in a positive manner with staff, students, and parents Attend meetings and in-services as required Count money in cash drawer and prepare cash drawer for next day's operation See that napkins, silverware, straws, and condiments are in ample supply during serving of students Help restock a la carte items and general cleanup as time permits Assist in cleaning cooking and serving areas Other Duties and Responsibilities: Complete extra time on New Records System Respond to routine questions and requests in an appropriate manner Perform other duties as assigned by the Food Service Supervisor Qualifications: High school diploma or general education degree (GED) Less than one year related experience Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate Required Knowledge, Skills, and Abilities: Ability to work effectively with others Ability to communicate ideas and directives clearly and effectively both orally and in writing Effective, active listening skills Organizational and problem solving skills Ability to read and understand verbal and written instructions, written warnings and labels Ability to operate a computer register Basic math/bookkeeping skills Equipment Operated: Computer register Calculator Copy machine Additional Working Conditions: Occasional exposure to blood, bodily fluids, and tissue Occasional operation of a vehicle under inclement weather conditions, i.e., being prepared to come to school on all scheduled school days, except calamity days Occasional interaction with unruly children Occasional requirement to travel, i.e., to pick up food or materials Occasional exposure to fumes or airborne particles Frequent exposure to loud noises Occasional overtime work will be requested and expected of the employee Frequent requirement to sit, stand, walk, talk, hear, see (color vision required), read, speak, reach, stretch with hands and arms, crouch, kneel, climb, stoop, and balance Frequent requirement to lift, carry, push, and pull up to a maximum of 50 pounds Frequent excessive standing during assigned workday Frequent repetitive hand motions, e.g., operating computer register This job description is subject to change and in no manner states or implies that these are the only duties and responsibilities to be performed by the incumbent. The incumbent will be required to follow the instructions and perform the duties required by the incumbent's supervisor, appointing authority.