Sous chef jobs in Bethlehem, PA

Full-time Description Settlers Hospitality is a collection of hospitality brands that includes boutique hotels, diverse restaurants, distinctive event venues and lifestyle offerings. Most are historic properties that have been painstakingly converted into upscale hotel space. Each carefully blends modern amenities with historic touches to reflect the unique heritage and sense of place of each property. SH's key operating philosophy is to provide an independent and authentic experience that is guest focused and locally flavored. The group's core mission focuses on the guest experience while incorporating a high standard of hospitality consistent with Triple A four diamond criteria. In essence, SH seeks to apply its common core philosophy, and outstanding services, across all of its brands and interests. Buying local is a critical part of our culture and we support our neighbors as often as possible. The company's uniquely guest-centric approach, refined through the experience of the principal owner/managers, has made it an industry leader in hospitality, property and restaurant development, as well as hotel operations, management and marketing. We are hiring a Sous Chef to join our team of hospitality professionals. The Sous Chef is responsible for planning and directing food preparation in the kitchen, while maintaining high culinary standards, creativity, and quality. He or she supervises the kitchen staff in their daily activities and motivates them to strive for culinary excellence. In addition, the Sous Chef helps manage the inventory of supplies and maintains safe and sanitary conditions for quality food production and service. This position has responsibilities for both a la carte and prepared foods. This person reports to the Chef de Cuisine and the Executive Chef. Multiple positions open with our Hospitality Group. This is a hands-on, back-of-house leadership position with at least 90% of your time spent supervising the kitchen, in a cook and sous chef capacity, as business needs require. The right candidate will have a great attitude with an ownership and problem-solving mindset, model best practices, and actively coach and train team members. A dedication to serving world-class food is of utmost importance. Strong time and schedule management skills are essential. Knowledge of food, wine, cocktails and craft beer is expected, with at least some fine dining experience. Should have ServSafe Manager certification or able to complete within 30 days of hire. RAMP certification is a plus. Candidate must be a true hospitality-oriented person,and have high standards. Daily, consistent and positive interaction with guests is expected. The ideal candidate for this position has a high school diploma or high school equivalency diploma and two years progressively responsible restaurant experience. Management or supervisory responsibilities are a plus. Fluent English speaking and written communication skills, good time management skills, and professional dress, speech, and behavior are all required for this position. Settlers Hospitality is a locally owned company -- this is a great opportunity to lead in the local restaurant scene. RESPONSIBILITIES: Collaborate with Executive Chef to maintain vision for culinary department of the restaurant Collaborate and work with the front of house, hotel, and catering teams to achieve the vision for the concept Create menus and plates in a creative manner the fits the ideology of the restaurant's standards Develops and plans menus considering guests, market conditions, costs, and other applicable factors and oversees its execution Partner with Executive Chef to uphold sales strategy and achieve financial targets Support executive chef to monitor and achieve food and labor budget. Takes proactive corrective actions when needed Assume shared responsibility for P and L and the locations profitability Support the management of financial results for expenses such as COGS on food, Back of House (BOH) labor %s and kitchen supplies within company and industry standards Grow guest counts through exceptional service, word-of-mouth advertising, and community engagement Maintain the highest professional food quality and sanitation standards Maintain procedures and standards that ensure the health and safety of everyone Ensure that work areas are clean and that equipment, tools, and supplies are properly stored Ensure compliance with all applicable federal and state laws and all company policies Manage and mentor staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc. Restock food supplies and take inventory when required Support the planning, coordination, and oversight of special event Ensure that established controls to minimize food and supply waste are followed and maintained Execute special projects as assigned, including Manager on Duty responsibilities as needed Supervise Cooks and oversees the supervision of production as required Prepare, execute and manage execution of service as assigned Provide employee family meals, as assigned Work a variety of shifts, as required, including nights, weekends, and holidays. Perform the role of line cook, prep cook, and event cook when business needs require Address and resolve customer concerns, finding opportunities to ‘surprise and delight' guests Demonstrate excellent communication skills; be responsive to phone calls, texts, and emails Executing other related duties as assign or needs require Requirements Qualifications: High school diploma or high school equivalency diploma required Two years of progressive and relevant experience Formal culinary training a plus Positive attitude and ability to collaborate with diverse group of teammates Knowledge of FDA and USDA regulations regarding food practices and handling required Experience in supervising and managing staff preferred Excellent communication skills, verbal and written Able to bend, kneel, squat, stand, and lift heavy objects as needed Able to lift up to 50 pounds Available to work days, evenings, weekends, and holidays

The Chef is responsible for performing duties as directed by the Deli Manager and/or Head Chef for the successful operation of the Deli Department. It is essential that as a Chef, you will present yourself in a professional and courteous manner at all times while performing your defined responsibilities. You are responsible for always maintaining our high standards of Customer Service. Other duties may be assigned as required, depending upon the available time, business volume and other criteria as determined by your appropriate supervisors and/or Gerrity's Supermarkets. Full compliance with current and future policies will be required to ensure that your work contribution is in the best interest of Gerrity's Supermarkets. RESPONSIBILITIES * Competent knowledge of Essential Functions of the Kitchen equipment * Responsible for following weekly menus and dinner specials * Responsible for maintaining kitchen inventory quality and quantities * Responsible for setting up hot foods case for the day * Responsible for merchandising and maintaining prepared foods * Prepare entrees for the hot and cold food displays * Responsible for maintaining cleanliness and sanitation in kitchen area * Maintain full cooperation with supervisors, department employees and other department personnel as required * Perform all duties as delegated by the Head Chef * Responsible for maintaining established food safety policies * Will be present at your workstation at the start of your shift * Comply fully with all safety policies and procedures * Adhere to Customer Service Pledge at all times * Maintain a neat, professional appearance at all times while working and strictly adhere to the Dress Code policy * Attendance at your job is essential to the overall function of your department * Will comply with all policies contained within the Employee Handbook * All areas as designated within the Essential Functions of your job responsibilities QUALIFICATIONS * Must be at least 18 years old * Must be able to lift 40 pounds * Must be able to calculate figures and amounts, such as pounds and weight increments * Ability to hear, speak, and understand the spoken word * Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand * Employee is frequently required to stand, walk, stoop, kneel, crouch and taste or smell * While performing duties, the employee is regularly required to stand, and utilize full hand and digit functions, reach with hands and arms while manipulating objects * Specific vision abilities required by this job include close vision, distant vision, and color vision with the ability to adjust focus

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 Philadelphia, PA 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!

Job Description Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals 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 What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Two paid vacations annually Competitive benefits- Medical, Dental, Vision, & Life Insurance 401k + company match New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and 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.

Job Description FLOATING CHEF MANAGER - Bethlehem, PA Pay Grade: 11 Salary: $75000 - $80000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email **************************. Click here to view the step-by-step instructions to refer a friend to this position. Job Summary Kick your culinary career into high gear with Eurest. We are seeking a growth minded Floating Chef Manager to support several corporate dining accounts, located in/around the Lehigh Valley and Philadelphia markets. This role demands the ability travel regionally, Monday thru Friday, each week. In this role you will be responsible for the success of both the culinary and food service operation. We need a culinary professional who can balance back of house activities coupled with daily operations oversight to include reporting, scheduling, inventory control, POS system management, etc. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Partners with the client to deliver quality on site catered events, as demanded by the operation Possesses a passion for sustainability and quality ingredients Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable; must be systems savvy and comfortable utilizing technology on a daily basis Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You'll work alongside a dedicated team in state-of-the-art kitchens, using top-notch equipment. Compensation: starting at $58,000/annually+ annual bonus potential What we offer Quality of life - most of our restaurant's team members are out before 9pm Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices Growth Opportunities - grow with the company as we open new communities and expand on our existing ones! Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones How you will make an impact Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef's absence, including staffing, food production, utility management, and kitchen sanitation Manages daily kitchen production and food preparation to ensure timely service of resident meals Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What you will need Minimum of 3 years full-service experience required Minimum of 6 months supervisory and coaching experience required Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Ann's Choice is a beautiful 103-acre continuing care retirement community in Bucks County, Pennsylvania. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Ann's Choice helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Job Description The Sweet Spot Bar and grill in Allentown, PA is looking for one sous chef to join our team. We are located on 2805 Lehigh Street. Our ideal candidate is a self-starter, motivated, and reliable. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a lead line, sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Job DescriptionBenefits: Employee Discount 401(k) Paid time off Join the Sweetest Team at Vegan Treats! Are you a passionate Pastry Chef or Cake Decorator who thrives on fun, flavor, and all things creative? Do you dream in layers of sponge, silky frostings, and intricate piping? If so, Vegan Treats, Inc. in Bethlehem, PA wants YOU to join our team of talented dessert artists! While some of our cakes are elaborate showstoppers, we also need skilled hands for consistent, high-quality production work, from classic piping and finishing touches to creating our signature treats day in and day out. Were looking for an Experienced Pastry Chef or Cake Decorator (3+ years preferred) who takes pride in their craft and brings imaginative energy into every creation. Our bakery is a vibrant, energetic space where creativity flourishes, teamwork thrives, and every day is filled with opportunities to create edible art. This isnt just a jobits a chance to build a career and unleash your passion for pastry alongside some of the most skilled and supportive bakers in the business. Why Youll Love Working With Us: Competitive hourly wage that reflects your skills and creativity 401K (after 6 monthsbecause your future matters to us!) Paid Time Off after 1 year of employment A fun, supportive, and diverse team that feels like family The opportunity to turn your baking dreams into reality every single day What Youll Be Doing (Living Your Best Pastry Life): Craft and decorate stunning cakes, pastries, cupcakes, and other treats using innovative techniques and top-tier vegan ingredients Collaborate with customers to bring their cake and dessert visions to lifeno idea is too wild or whimsical! Stay up to date on the latest trends in vegan baking, pastry arts, and cake decorating Manage inventory of pastry suppliesbecause running out of chocolate chips is not an option! Maintain a clean and organized workspace that meets health and safety standards Jump in to help with baking, packaging, and other bakery magic whenever needed What Were Looking For: 3+ years of professional experience as a Pastry Chef or Cake Decorator Expertise in piping, fondant work, edible painting, and other advanced decorating techniques Strong artistic flair and attention to detail, creating picture-perfect designs every time A team-player attitude with excellent communication skills Ability to work efficiently in a fast-paced environment while juggling multiple orders Chocolate experience is always welcome, whether its molding, tempering, or creating stunning chocolate decorations Flexibility to work weekends and holidaysbecause thats when the celebrations happen! Time to Show Off Your Sweet Skills! During the interview process, youll get the chance to showcase your portfolio of creations and participate in a hands-on decorating demonstration. Were excited to see your creativity in action! Location: On-site at Vegan Treats no remote baking (as tempting as that sounds). If youre ready to roll up your sleeves, bring your creativity to life, and join a passionate, supportive team, hit that apply button and lets bake something magical together! Vegan Treats Where every creation is a masterpiece.

Job Description Job Purpose The Banquet Chef is responsible for ensuring that all meals prepared for banquets, events, and catering services meet the highest standards of quality, consistency, presentation, taste, and cost-efficiency. This role includes training kitchen staff, upholding company quality standards, and supporting the development and enforcement of food specifications, portion control, standardized recipes, and sanitation practices. The Banquet Chef works collaboratively with the Executive Chef to achieve these goals. Qualifications A minimum of 5 years of kitchen experience with a minimum of 2 years of management experience preferred. ServSafe certification Excellent communication and guest relation skills The ability to work well with a large group of people in a team environment, sometimes in stressful, high-pressure situations. Self-directed and able to maximize the use of time and resources. Dependable and goal driven Exemplary professional conduct and adherence to Folino Estate values Ability to work a flexible schedule including nights, days, weekends, and holidays Duties and responsibilities General Executes all Folino Estate banquet, buffet, and catering functions. Analyzes recipes and determines food, labor, and overhead costs. Establishes par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department and makes sure that the cost controller purchases such items. Oversees portion control procedures to manage and reduce food costs. Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meet the demand. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Coordinates with other staff and departments to arrange for the delivery of requested services. Maintains constant contact with banquet staff to ensure complete effective communication between food production and food service. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Responsible for assisting the kitchen manager in the hiring, training, supervision, and success of all culinary and kitchen staff members. Personally presents and describes dishes to guests to enhance their dining experience. Adheres to all performance standards to ensure that all guests have an exceptional dining experience. Other duties and tasks as required. Administrative Responsible for tracking, documenting, and making sure all kitchen staff have the appropriate certification, licensing, and training according to Folino Estate policies, State and Federal Laws. Responsible for the maintenance of the recipe database through our inventory system. Attends weekly BEO meetings. Maintains excellent coordination and communication with all event coordinators. Team Development Capable of creating a motivational atmosphere and cohesive food and beverage team, modeling proper culinary techniques, and working alongside all staff. Coach, teach, develop, and inspire your culinary team to provide an unforgettable food experience. Make employment and termination decisions with the Kitchen Manager including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees. Oversee and ensure that company policies on employee performance appraisals are followed and completed on a timely basis. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures. Promote a fun and positive family-style work environment. Safety Maintains a clean environment including proper food handling, storage, and sanitation Assures all processes and procedures are followed during training. Fill in where needed to ensure guest service standards and efficient operations. Ensures food and temperature logs are accurate, complete, and consistently updated in compliance with health and safety regulations. Physical requirements Essential duties require long periods of standing and walking as well as frequent reaching and kneeling, pushing, pulling, carrying, lifting and moving objects 50 lbs. or more. Environmental Conditions Duties are performed in both indoor and outdoor settings with variable temperatures, with events often taking place in the elements in all four seasons. Events often involve loud music. Benefits: Competitive compensation package Medical, dental, vision and life insurance options with paid company contribution PTO and Wellness Days Company Dining Program Employee Discount Clear path for growth and career advancement Excellent opportunity with growing brand

Role OverviewA passion for helping people and attention to detail are the hallmarks of your success. Join a team where your leadership can make a difference every day. Sodexo is seeking a skilled and energetic Executive Chef 2 to lead culinary operations at Lehigh Valley Hospital - Cedar Crest, a leading healthcare facility in Allentown, PA. This position plays a key role in supporting a team of 30 frontline culinary associates and managing all back-of-the-house operations across retail, catering, and patient services. Why Sodexo?At Sodexo, you'll find a culture that supports your professional growth, values your leadership, and recognizes your contributions. We offer competitive compensation, comprehensive benefits, and opportunities to advance your career in a mission-driven environment. Apply today and bring your culinary expertise to Lehigh Valley Hospital - Cedar Crest!What You'll DoOversee daily food operations and ensure delivery of high-quality products across all service areas Manage culinary production, ensuring adherence to safety and sanitation compliance standards Lead and develop a team of culinary associates, fostering engagement and high performance Oversee menu planning, production scheduling, and special event/catering execution Effectively manage multiple priorities while maintaining strong communication and customer service standards Monitor food cost, inventory, purchasing, and labor management to meet operational and budget goals Utilize Sodexo Food Management Systems (FMS) and Market Connections (MSC) for operational efficiency Demonstrate flexibility in taking on additional responsibilities to meet departmental needs 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 BringWe are seeking an energetic, polished culinary professional who brings:High-end catering and dining experience with a passion for culinary arts Strong production culinary background-ideally in an upscale restaurant, retail, or catering environment Proven leadership experience managing and engaging a diverse culinary team Exceptional human resource and supervisory/management skills Expertise in menu planning and knowledge of current culinary trends Excellent communication skills to connect with multiple audiences and build strong customer relationships In-depth knowledge of forecasting, food cost control, purchasing, inventory, and labor management 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

**Working together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you.** Sodexo is seeking an Executive Chef at Centenary University in Hackettstown, NJ. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs. **What You'll Do** + Be 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 a working knowledge of automated food inventory, ordering, production, and management systems; + Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts; + Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; + Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; **What We Offer** Compensation 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 Contributions + Paid Time Off and Company Holidays + Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. **What You Bring** + High-volume, quality-focused culinary management experience, preferably within a campus dining setting; + Exemplary communication skills with the ability to lead a large team; + Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities + Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team + Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills **Who We Are** At 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 completethis form (******************************************************************* . **Qualifications & Requirements** Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. **Location** _US-NJ-HACKETTSTOWN_ **System ID** _984793_ **Category** _Culinary_ **Employment Status** _Full-Time_ _Exempt_ **Posted Range** _$54100 to $81950_ **Company : Segment Desc** _UNIVERSITIES_ _On-Site_

Same Day Pay Make a difference! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

Job Description Head Chef Warrington, PA Elevated Pub, Scratch Kitchen Salary of $60-70k, Attainable Bonus Program About the Role: We're seeking a talented and driven Head Chef to lead our kitchen team in Bucks County! As our Head Chef, you'll be responsible for: Menu development and execution Kitchen operations and management Team leadership and development What We're Looking For: A passionate and experienced chef with a proven track record of success Strong culinary skills and knowledge of current trends and techniques Excellent leadership and communication skills Ability to work in a fast-paced environment and manage multiple priorities This is a Working Chef Position: No clipboard chefs need apply! We're looking for someone who can get their hands dirty and lead by example. You'll be expected to: Oversee food preparation, plating, and presentation Work closely with our culinary team to develop new menu concepts Manage inventory and maintain a clean and safe kitchen environment What We Offer: Competitive salary package Opportunity to work with a talented and passionate team Collaborative and dynamic work environment How to Apply: If you're interested in the Head Chef position in Bucks County and think you'd be a great fit for our team, send your resume to *************************!

About Us: Saucon Valley Country Club is a premier private club with a rich history of excellence in hospitality and culinary arts. As a valued member of our culinary team, you'll work alongside seasoned chefs in an environment that emphasizes quality, creativity, and hands-on learning. This is an excellent opportunity for aspiring chefs who are looking to gain real-world experience in a dynamic and fast-paced kitchen. Job Description: As a Culinary Extern, you will be an integral part of our culinary team, working under the guidance of our experienced culinary professionals. You will rotate through various kitchen stations, gaining exposure to a wide array of cooking techniques, cuisines, and service styles. Our externship program is designed to complement your culinary education with practical, hands-on experience in a high-end setting. Key Responsibilities: Assist in daily food preparation and production across different kitchen stations Learn and apply a variety of cooking techniques and skills Work collaboratively with the culinary team to ensure food quality and presentation Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines Participate in special events, banquets, and private dining services Receive feedback and guidance from senior chefs to improve and refine your culinary skills What We Offer: A structured externship program with exposure to all aspects of kitchen operations Mentorship from seasoned chefs and culinary professionals Opportunity to work at a renowned country club with a diverse culinary program, from fine dining to large-scale banquets Housing assistance Requirements Qualifications: Currently enrolled in a culinary program (Certified Externship Site for CIA externs) Passionate about cooking with a desire to learn and grow Ability to work in a fast-paced, team-oriented environment Strong attention to detail and commitment to high-quality standards Willingness to work flexible hours, including evenings and weekends

The primary responsibility of the Assistant Chef - Pastry is to supervise, delegate and work hands-on in all pastry production for the property outlets. The Assistant Chef - Pastry will work with, train and direct kitchen pastry personnel to ensure high quality of pastry foods, timeliness in food service and the highest levels of safety and sanitation. POSITION RESPONSIBILITIES: Responsible for the preparation and production of pastry / dessert menus, development and execution of recipes for all pastries done on property. Exemplary baking and pastry skills and knowledge Exceedingly proficient pastry skills including: icing, glazing and piping, torting/building of cakes and frames, individual dessert production & basic and advanced baking techniques Knowledge of bread structure, dough hydration and lamination process Knowledge of European classic pastry styles and techniques Trains, develops and evaluates personnel on proper use of standard kitchen equipment and tools, techniques and skills. Ensure the recipes that have been created are being executed correctly and maintain the highest levels of quality control using fresh and seasonally appropriate ingredients. Create and plan menu items restaurant operations, special events, retail operations. Have strong product and pastry techniques knowledge of current trends in the culinary industry. Responsible for daily inventory, production schedules needed for daily pastry production. Have a genuine desire to lead the team in producing high quality products. Completes all paperwork in accordance with Pennsylvania Gaming Control Board and approved Wind Creek standards. Assists in the interviewing process as directed by Executive - Sous Chef Assists in the evaluation for line level staff including pastry and culinary as directed by Executive - Sous Chef Possess a working knowledge of all department and company policies and procedures and Rules of Conduct and must enforce the same. Render advice, and provide expertise or judgment based on information gathered, studied, analyzed or reviewed. Arrange timeline to complete tasks and department assignments or projects, and meet the deadlines related to those assignments. Work on actual project or service to help achieve the objectives of the department. Evaluate information to render an opinion or take action based on that information that will impact the department or function. Focus on achieving the goals or objectives of the department. Evaluate the schedule or timelines related to the completion of assignments, while maintaining service and/or product quality. Develop a working knowledge of all PGCB rules, regulations and Internal Controls applicable to your position. Must read and understand the Wind Creek Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons. Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements. Minimum Employment Requirements: 18 years of age, proof of authorization/eligibility to work in the United States. High School diploma or equivalent. Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form. Interpersonal skills with focused attention on guest needs to deal effectively with all business contacts. Maintain a professional, neat and well-groomed appearance adhering to Wind Creek appearance standards. Maintain consistent adherence to the Wind Creek customer service standards. Must be able to work varied shifts, including weekends and holidays. Specific Position Requirements: Minimum of 3 years of experience in a managerial / pastry chef position of an upscale and/or high volume foodservice establishment. Degree or certification from an accredited culinary program preferred. Must have or be able to obtain a ServSafe certificate. Must possess knowledge of all aspects of pastry production, to include but not limited to, pastries, breads, sweets, ice cream, fillings and toppings, including design, creation and execution of dessert menus, pastries and specialty / wedding cakes. Must have experience is cost controls, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management, etc. Physical ability to access all areas of the property. Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke. Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines. Ability to lift or carry a minimum of 20 pounds, unassisted, in the performance of specific tasks assigned. Ability to work with others, communicate well, receive direction; review your own work. Maintain a positive attitude toward work and interface with guests in a friendly and polite manner. Ability to address stressful situations with clients with dignity and the utmost tact and politeness. Must be able to work with others, communicate well and receive direction when needed to achieve department goals and objectives. Must be able to qualify for, apply for and obtain a Pennsylvania Gaming Control Board license if required.

SAME DAY PAY available! If you would like to work in a positive environment and use your culinary talents and experience to make a difference in the lives of seniors, we'd like to hear from you! At our community, you will be part of a dynamic and talented team dedicated to the highest standards of excellence working with top of the line culinary equipment in a safe and clean kitchen environment. You'll also be supported by an industry leading organization that is committed to quality services and treating people with dignity and respect. Job Requirements A passion for helping seniors A desire to contribute to a positive atmosphere in the community for residents, family & friends, and all team members Ability to communicate effectively in English; both oral and written Ability to work every other weekend Ability to work effectively as part of a team Job Responsibilities Include Preparing all meals and menu items according to proper safety and cooking techniques Utilizing your culinary talents to cook healthy and great tasting menu items Assisting in menu planning and the purchasing and ordering of food, supplies and equipment Assisting in preparation of special meals, party menus and special event menus. Qualifications: High school diploma or general education degree (GED) 2 years experience in batch cooking Benefits: Quality of life - No late-night restaurant hours ServSafe training available Positive Team oriented environment In addition to a positive work environment we offer a competitive salary and benefits package, including Paid Time Off, Health/Dental/Life/Short-term Disability, 401(k) with employer matching contribution for full-time employees. Come and make a difference in the lives of seniors! EOE and Drug Free Work Environment. We look forward to hearing from you!

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

Join our team as an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. What we offer A culture rooted in diversity, equity, inclusion, and belonging Comprehensive medical, dental, and vision coverage, plus wellness reimbursements, health coaching, and telemedicine PTO and paid volunteer hours (per state regulations) 401(k) with 3% company match for team members 18+ On-site medical centers and health/well-being resources for team members and families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we continue to expand Compensation: Commensurate with experience starting at $75000.00 per year. How you will make an impact Oversee all aspects of food production, ensuring efficiency, quality, and consistency from purchasing and receiving to storage, preparation, and plate presentation-all within established budget guidelines Supervise and support all food production staff (and utility staff, where applicable), ensuring adherence to performance standards and kitchen operations Implement and maintain core menus, recipe management systems, and back-of-house (BOH) computer systems Ensure all kitchen equipment and areas meet sanitation standards, including responsibility for monthly internal sanitation audits Maintain compliance with all federal and state food safety regulations (e.g., Health Department, HACCP) Ensure consistently high standards for food quality and visual presentation Build strong relationships with residents through regular dining room visits and engagement meetings What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Ann's Choice is a beautiful 103-acre continuing care retirement community in Bucks County, Pennsylvania. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Ann's Choice helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef at Centenary University in Hackettstown, NJ. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs. 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 a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;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 BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills 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 - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.